balsamic vinegar tour

Parma

Parmigiano, Lambrusco and Balsamic: Three Producer Visits from Parma

Parma

Three producers accessible from Parma in a single day: a Parmigiano Reggiano cooperative near the city, a second dairy in Bibbiano — historically the heartland of the product — and a family estate in Reggio Emilia producing both Lambrusco and Traditional Balsamic Vinegar of Reggio Emilia. Each stop is independently bookable, and each includes a […]

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Rows of aged cheese wheels on wooden shelves in a storage warehouse.
Gourmet food tours in Italy Things to Do in Bologna

Foodie’s Delight Tour (From Modena or Bologna) – Parmesan, Balsamic & Ham

Gourmet food tours in Italy, Things to Do in Bologna

Rated 4.9 ★★★★★ — Based on 280 reviews on TripAdvisor · #1 in Bologna · Travellers’ Choice 2025 Guests love our passionate guides, authentic food experiences, generous tastings, and seamless organisation. View on TripAdvisor Half-day tour from Modena or Bologna — 3 producers, 3 tastings, transport included — from €165 per adult Book Now Modena

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Balsamic vinegar of Modena aging barrels at a traditional acetaia
Gourmet food tours in Italy Reggio Emilia

Traditional Balsamic Vinegar of Reggio Emilia: How It Is Made and What to Look For

Gourmet food tours in Italy, Reggio Emilia

Traditional Balsamic Vinegar of Reggio Emilia DOP is one of two protected designation products made in Emilia-Romagna — the other being Traditional Balsamic Vinegar of Modena DOP. Both are made from cooked grape must aged in a succession of wooden barrels for a minimum of 12 years. Both are entirely different from the commercial balsamic

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Rows of oak barrels aging traditional balsamic vinegar in a Modena acetaia
Gourmet food tours in Italy Balsamic vinegar Bologna Modena Parma Reggio Emilia

Modena Balsamic Vinegar Tour: Guided Acetaia Visits & Tastings

Gourmet food tours in Italy, Balsamic vinegar, Bologna, Modena, Parma, Reggio Emilia

The real balsamic vinegar of Modena — Aceto Balsamico Tradizionale DOP — is nothing like the supermarket version. It is aged for a minimum of 12 years in wooden barrels, produced in tiny quantities in private family attics, and tastes closer to a complex reduction than to salad dressing. The only way to understand the

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