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

Departure from Bologna is at 7:30am (hotel pickup). Departure from Modena is at 8:30am (meet at Modena train station). The Modena start is later because you are already at the meeting point for the producers — there is no need to cross the city first.

The standard tour ends at approximately 1:00pm — back at Modena train station, from where Bologna guests travel independently (20-minute train). If you add the winery brunch, the tour ends around 3:30pm. With the cooking class add-on, around 4:00pm. Ending times are estimates — do not book onward travel immediately after.

Outside the main entrance of Modena train station (Piazza Dante Alighieri side). Our guide will be there with a sign. If you are coming by train from Bologna, the journey takes 20 minutes and costs €4–7. We send exact meeting instructions by email when you book.

No. The departure time is fixed. The tour visits working producers — the Parmigiano Reggiano dairy starts production before 6am and the morning visit slot is set by the caseificio. Arriving late means missing the active production phase, which is the point of the visit. If the early start is a problem, our Modena food walking tour runs at more flexible times and covers the city centre.

Three stops, always in this order:

1. Parmigiano Reggiano dairy — a small family caseificio where you watch the cheesemakers work the curds in copper vats. Tasting of cheese aged at different stages.

2. Traditional balsamic vinegar acetaia — a family producer in the Modena hills. You visit the attic where the barrels age and taste balsamic at 12 and 25 years.

3. Ham and salami — Monday to Wednesday, a full prosciuttificio visit is included automatically. Thursday to Saturday, the stop is MUSA, the charcuterie museum in Modena, with an option to upgrade to a prosciuttificio during booking.

Small day bags are fine. Large suitcases or rolling luggage are not suitable — the tour uses a small van and visits working farm buildings where space is limited. If you are travelling between cities and have luggage, we recommend leaving bags at your hotel or at Bologna/Modena station left-luggage before joining.

No. Transport between all three producers is included. From Bologna, we pick you up at your hotel at 7:30am. From Modena, the meeting point is Modena train station at 8:30am. The train from Bologna to Modena takes 20 minutes and costs €4–7.

That is exactly what this tour does. Three producers in one morning — Parmigiano Reggiano dairy, balsamic vinegar acetaia, and prosciutto or salami — with transport and tastings at each stop included in the price.

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Join our Foodie's Delight Tour – Parmigiano Reggiano, balsamic vinegar & cured meats in one unforgettable day.

The producers are in the Modena countryside — that is where Parmigiano Reggiano, traditional balsamic vinegar, and prosciutto are actually made. You can join from Modena (meet at the station) or from Bologna (hotel pickup). Both options visit the same producers and follow the same itinerary.

They share a name and very little else. Traditional Balsamic Vinegar of Modena DOP is made from cooked grape must, aged in wooden barrels for at least 12 years, and sold in a small 100ml bottle for €50–150. Supermarket balsamic is wine vinegar with caramel added for colour. On the tour you taste both side by side — the difference is immediately obvious.

Yes. Each producer sells directly. The dairy sells cheese at different ages (12, 24, 36 months). The acetaia sells their traditional balsamic in certified bottles. Prices reflect the real product — this is not a tourist shop mark-up. We can advise on what travels well and how to pack it.

Yes. Older children (8+) usually enjoy it — the dairy in particular is visually engaging when the cheesemakers are working the curds. The tour involves standing and some walking between sites, so very young children may find the pace tiring. Private tours can be adapted for families.

Comfortable, closed-toe shoes — the dairy floor is wet and the acetaia attic can be warm in summer. No formal dress required. Layers are useful in the morning, especially in spring and autumn when the countryside is cooler than the city.

MUSA is the Museo della Salumeria in Modena — a museum dedicated to the cured meats of Emilia Romagna, with a guided tasting of prosciutto, mortadella, salami, and other DOP products. It is a well-presented, informative experience with a strong tasting component. The visit runs Thursday to Sunday. On Monday to Wednesday, the standard tour goes to a working prosciuttificio instead, which is a different kind of experience — louder, more industrial, focused on production rather than tasting.

It depends on what you want to see. The standard Thursday–Saturday stop is MUSA — a tasting-focused museum with context and history. The upgrade takes you to a working prosciuttificio (Leonardi or Guerzoni) where you see the actual production facility: the curing rooms, the legs in various stages of aging, and a tasting at the end. If you are interested in the process of how prosciutto is made, the upgrade is worth it. If you prefer a calmer, tasting-led experience, MUSA is excellent as it is.

Yes. The winery brunch is an optional add-on that extends the tour by roughly 2–2.5 hours. After the three producer stops, you visit a local winery for a farmer-style lunch paired with regional wines. The tour ends at around 3:30pm instead of 1:00pm. You can add this during booking — the calendar shows availability and the combined price before checkout.

The price depends on the date, group size, and any add-ons you choose. Use the booking calendar on this page to see the exact price for your dates — all options and discounts are shown before you commit to anything. The base price starts from €165 per adult. Self-drivers save 20% with code MYCAR.

As early as possible. The tour runs in small groups and popular dates — especially summer weekends and school holidays — fill up weeks in advance. Booking early also gives you more choice of day, which matters if you want the Monday–Wednesday prosciuttificio visit or a specific add-on. Last-minute availability exists but cannot be guaranteed.

A deposit of 50% is due at the time of booking to secure your place. The remaining 50% is charged 10 days before the tour date. Payment is by credit card or PayPal. If you need to cancel, contact us as early as possible — cancellation terms are shown during checkout before payment.