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 tasting.
1. Consorzio Produttori Latte (CPL) — Parmigiano Reggiano
Founded in 1933, CPL is a cooperative near Parma producing Parmigiano Reggiano DOP. The visit covers the full production cycle — milk collection, curdling, moulding, and the aging rooms where wheels are stacked in rows and turned regularly over a minimum of 12 months. Tastings include Parmigiano at different stages of maturation. The cooperative works with local farms and maintains strict DOP standards throughout. cplparma.it
2. Latteria Sociale Paverazzi — Bibbiano (Reggio Emilia)
Dating to 1921, Paverazzi operates in Bibbiano — a town in Reggio Emilia province referred to as the cradle of Parmigiano Reggiano, where the cheese’s history is particularly well documented. The dairy works primarily with milk from Reggiana breed cows, whose protein-rich milk is considered optimal for the product. The visit follows the production process from raw milk to aging room, and the tasting covers Parmigiano at 12, 24, and older maturations. The on-site shop sells cheese and other local products directly from the producer.
3. Medici Ermete — Lambrusco and Traditional Balsamic Vinegar
A family estate in the Reggio Emilia countryside, Medici Ermete produces Lambrusco Reggiano DOC and Traditional Balsamic Vinegar of Reggio Emilia DOP. The visit starts in the vineyard, moves to the winery, then to the acetaia — the loft where balsamic vinegar ages in a battery of barrels made from different woods, each contributing distinct aromas over a minimum of 12 years. The tasting covers multiple Lambrusco styles alongside aged balsamic. medici.it
Planning the Day
- All three require advance booking — contact each producer directly or via their website
- By car: CPL and Paverazzi are both under 30 km from Parma; Medici Ermete is approximately 25 km in the direction of Reggio Emilia
- Suggested order: CPL or Paverazzi in the morning (dairy visits start early), Medici Ermete in the afternoon
- What to bring: A cool bag for purchases — all three sell products on-site at producer prices
If you prefer a guided experience with transport included — combining a Parmigiano dairy, a balsamic acetaia, and a farm lunch in a single organised day — see our food day trip from Bologna.
Frequently Asked Questions
Do you need to book in advance for these visits?
Yes — all three producers require advance booking. CPL, Paverazzi, and Medici Ermete do not generally accept walk-in visitors for guided experiences. Contact each directly via their website, ideally at least a week ahead, especially in spring and autumn when demand is higher.
Looking for an authentic food experience?
Join our
Foodie's Delight Tour – Parmigiano Reggiano, balsamic vinegar & cured meats in one unforgettable day.
Can you do all three in one day?
Yes, with an early start. Dairy visits (CPL or Paverazzi) work best in the morning when production is active — the cheese-making process starts before dawn and is largely complete by mid-morning. Medici Ermete works well as an afternoon stop. The three sites are within a roughly 30–40 km radius of Parma.
Do the visits include tastings?
Yes. All three producers include tastings as part of the visit: Parmigiano Reggiano at different maturations at CPL and Paverazzi; Lambrusco and aged balsamic vinegar at Medici Ermete. On-site shops at each location allow you to purchase directly from the producer.
Is Bibbiano really the cradle of Parmigiano Reggiano?
Bibbiano, in Reggio Emilia province, has a strong historical association with the earliest documented production of Parmigiano Reggiano — records from monasteries in the area date back to the 13th century. The “cradle” designation is used locally and is historically grounded, though the full DOP production zone covers a wider area across five provinces.
What is Traditional Balsamic Vinegar of Reggio Emilia?
Traditional Balsamic Vinegar of Reggio Emilia DOP is a distinct product from Traditional Balsamic Vinegar of Modena DOP — both are aged in wooden barrel batteries using cooked grape must, but they follow slightly different production rules and ageing criteria. Medici Ermete produces the Reggio Emilia variant. Both are entirely different from the mass-market “balsamic vinegar” sold in supermarkets.
Do you need a car for this itinerary?
Yes. CPL, Paverazzi, and Medici Ermete are all in rural locations not served by practical public transport. A car is necessary. Distances from Parma are modest — all three are within 30 km — but the route between them requires driving through the countryside.
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