In the early hours of the Morning of 20th May 2012 an earthquake of magnitude 5.9 struck the area around Ferrara. Many people felt the bang in the middle of the night and they were awaken by the shaking. There have been instanced of severely damaged building in the area and 4 people seems to have died due to the shaking. Ferrara is a town in the region of Emilia Romagna about 70 km from Modena and 50 km from Bologna. Despite the epicenter being between Modena and Bologna and the damage here in Modena and Bologna was minimal only a major scare for everyone. The train line was suspended for several hours however the authorities managed to restarted the service.
The strangest thing that happened here it is that about 30 thousand wheels of parmesan cheese were knocked down from their ageing shelves causing considerable damage to the producers.
Bologna
It was very scary a resident reports, but there are no damages to the buildings.
Modena
In Modena city centre there have been no damages however in the town of Finale Emilia a bell tower was damaged, 35 hospital patients have been evacuated.
Reggio Emilia.
People in Reggio Emilia felt the vigorous shaking but no damages to the infrastructure were reported.
Parma.
Just the shaking were felt without any damage.
Emilia Delizia notice to our clients.
Emilia Delizia would like to reassure that despite the scary moments Bologna, Modena and Parma areas are perfectly safe. Our gourmet tours will be running as normal and planned for the coming days. Therefore do not cancel your foodie holidays as all services have restarted as normal in just hours after the quake.
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News about the earthquake from the BBC – Video transcript.
When a magnitude six earthquake struck northern Italy, 10% of the world’s supply of Parmigiano came crashing the ground. Cheese makers are not just facing ruined Parmesan, but potentially financial ruin. One of these rounds sells for $800. When the shelves holding the Parmesan fell, the oldest rounds fell last.
It’s these cheeses, the ones that have been maturing for up to two years that the owners are now desperately trying to sell.
«We’re trying to push the cheese into the market immediately so the Parmigiano is eaten and we avoid dumping it.»
In the city of Modena, the farmers are selling the Parmesan at a 40% discount.
They don’t appear to be having any trouble attracting buyers.
«I chose to come here in solidarity with my people and also because the price is lower.»
If you want to get a sense of what’s financially at stake for these farmers you need to look no further than the local bank. In the vault, thousands of rounds of Parmesan are held as collateral for the loans given to cheese makers.
Recently, farmers here have been struggling to survive with a hundred going out of business in the last five years. Of course, it’s not just about the money, but tradition. They’ve been making Parmesan and in the Emilia-Romagna region for 9 centuries. Zoe Conway, BBC News.
Please note that the prices are always all inclusive, mechanics, instructors, Ferrari Challenge tuned for racing, ambulance, insurance and so on
Ferrari Emotions package in Modena in one day
The package offered by allows any fan to make contact with the last generation racing cars, The with the help of qualified instructors you will have the opportunity to accomplish, in absolute safety, a few laps trying in progress, the real potential of a car in the GT class racing.
What is Included Cars Employed : FERRARI 430 CHALLENGE tuned for racing.
theoretical introduction to the sport riding
Exercise driving with road cars (vehicle skid control) on paddock area
Ferrari Driving (driving two shifts of 4 laps each per guest)
It will always be at your disposal a coffee corner with refreshments.
Helmet and under helmet for driving
Guest insurance
Ferrari Insurance (excess € 5,000) terms and condition apply
The team
The team involved in the organization is composed of:
3 instructors dedicated for the activity on the track
2 instructors dedicated at the back of paddock with road cars
1 coordinator / tutoring course
3 + dedicated hostess helping in the preparation
3 qualified mechanics
Control Personal of the circuit track and for the recovery of the vehicles
Paramedics with ambulance available
The Ferrari cars employed during the day.
The cars used are:
N. 3 Ferrari Challenge Racing 430 laps + and an escort (all cars are red without a sponsor, you can apply a sticker in the bonnet with your sponsors about 30X30 cm.
N. 2 cars for road driving exercises
This example offer will include
Structures of the circuit exclusive half-day to be scheduled at the necessity of the clients.
Assistance on the track with qualified instructors and assistants
How to drive a supercar while in Maranello, Modena.
If you come to visit Maranello in Modena, you will be surely at the Galleria Ferrari museum. However can you really afford to go home without test driving one these roaring beauties? Probably not. So we are here for you to help. Emilia Delizia can organise for you Ferrari and Lamborghini test drives. Our test drives are always on the public road or on request on the newly open Modena circuit (Autodromo di Modena).
For the experience the driver need to be over 18 and have an international driving licence. You will be always accompanied by our experienced driving instructors. The test drive lasts from 10 minutes to up to 2 hours. For the longer drives you will be taken to the nearby mountains, here you will have plenty of fun dealing with the the bends of these windy roads.
For those who want to have a full on experience, we will take the clients to the Autodromo di Modena, the newly opened test track just outside Modena, and there with an instructor you will drive 5 laps. The whole track driving experience lasts for 2 hours. 1 hour at the track and 1 hour on the public way.
The cars available for the experience are the following:
Ferrari F430 Spider
The Ferrari F430 spider is a sports car that was first manufactured in the year 2004 until the year 2009. The car features a 4.3L V8 petrol powered engine. The engine is capable of developing 483hp or 360 kilowatts at 8500rpm. The engine is powerful enough to generate a torque of 465Nm at 5250rpm of which 80% is achievable at only 3500rpm. It was an improvement of the predecessor Ferrari 360 and can accelerate from 0 to 62mph in 4s which was 0.3 seconds quicker. The top speed is 196mph and the brakes are made using cast iron or an optional carbon ceramic set of brakes
Ferrari California
Another version of Ferrari which is the Ferrari California, a 2 door 2+2 coupe convertible, was launched in the year 2008 at the Paris motor show. The car was special because it introduced new features that the design team took long to work on and perfect. It was the first Ferrari that had a metal folding roof, V8 front engine, 7-speed with a 2 clutch transmission system, direct petrol injection and a rear suspension with many links. The top speed is 193mph and capable of accelerating from 0-62mph in just 3.9s. The transmission also features a 6 speed manual system giving the driver a choice.
Ferrari F458 Italia
Ferrari 458 Italia on the other hand is a mid-engine replacement of the F430 whose production started in 2009. The engine is a 4.5L V8 capable of developing 562hp and 540Nm of torque at 9000rpm of which 80% can be attained at only 3250rpm. The transmission system available is a single automated one and features a 7-speed dual clutch gear system. The top speed is 202mph and acceleration from 0-62mph is capable in just 3.4 seconds.
Lamborghini LP570-4 Superleggera
The Lamborghini LP570-4 Superleggera is a light weight sports car that only weighs 1340kgs because it is designed using carbon fiber and is super stable. It was launched in 2010 with a 5.2L V10 engine capable of generating 562hp at 8000rpm. Acceleration from o to 62 mph is possible in just 3.4s and the top speed is 202mph.
Ferrari F458 Italia
Ferrari 458 Italia on the other hand is a mid-engine replacement of the F430 whose production started in 2009. The engine is a 4.5L V8 capable of developing 562hp and 540Nm of torque at 9000rpm of which 80% can be attained at only 3250rpm. The transmission system available is a single automated one and features a 7-speed dual clutch gear system. The top speed is 202mph and acceleration from 0-62mph is capable in just 3.4 seconds.
Ferrari 599 GTB Fiorano
The Ferrari 599 GTB Fiorano is a 2 seat Italian Gran Turismo that was produced between the years 2006 to 2012. Its engine displacement totaled 5999cc hence the name. The engine is a 6.0L V12 that produces 612hp and a torque of 608Nm without the need of turbo charging. The transmission features both a 6 speed manual system and a 6 speed sequential similar to one used for F1 racing cars.
Basic Test drive.
just to feel the power of the car around the small town of Maranello – 10 minutes
Medium Test drive.
A little longer driving experience, feel the acceleration 15-20 minutes
Long Extended Test drive.
About 30 minutes – More bends and country-side roads – beautiful Italian scenery in a super car.
Mountain extended Test drive.
One hour experience around the Appennini mountain in Modena, lots of bends and incredible driving experience.
Panoramic test drive.
Duration about 60 minutes panoramic as it says on the box.
Precision Test drive
Get the best from your experience, countryside, mountain, it has it all.
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In addition to these car driving experiences it is now possible to drive a Ferrari F430 on the Modena racing circuit, the experience lasts for 90 minutes, the clients will drive the cars on public road for about 30 minutes and additionally will drive the car for 4/5 laps on the circuit with an experienced instructor.
Bologna in the last 20 years has became the mecca of the food lover and foodie travellers. With its world wide reputation for food food it never fails to attract and surprise gourmet eaters from the U.S.A, Canada, Australia, Japan, Russia, China and so on. We have seen all nationalities coming here just for one reason EAT!
Bologna is big for its fresh egg pasta and it comes in literally 100 of variation with matching sauces. Winter or summer you should not fail to try the Tagliatelle alla Bolognese (please do not ask for Spaghetti with Bolognese sauce as it is not an Italian dish but an approximation invented abroad), then you will want to try the lasagne, tortellini and tortelloni, quaretti, maltagliati and so on. A less known dish by the visitor but extremely popular in Bologna or Modena are the crescrentine or sometimes called tigelle . Small breads that back in the days were baked by the fireplace sandwiched between round shapes of clay and they constitute the staple meals for the farmer and their families. Nowadays they are served with all sort of cured meats.
Gnocco Fritto or crescentine fritte.
This is the bad boy of the Bolognese cooking style, as it is flour dough fried in lard, it is divine with prosciutto and it should not be missed for any reason. It is also very common in Modena and Parma, here you will find that it called torta Fritta.
Mortadella in Bologna.
This slow cooked pink sausage is know all over the world in its copycat versions which simply ruined this popular salumi in Italy. Now the real mortadella di Bologna is protected by the IGP label from the Italian government. The Indicazione di origine protetta indicate that the sausage is produced following a traditional recipe using only prime lean pork cut, then ground very finely which will give the pink appearance, and slowly cooked for 72 hours, the only ingredients should be pork, and salt. However it is very likely to contain nitrates added as preservative. It can be eaten finely sliced or cubed.
What to see in Bologna.
After many heavy meals in Bologna you will soon find out that you will need to move a little to shed off the calories. In Bologna the best activity to do so it is to take a walk to the church of San Luca, which is the orange building that you see on the top of the hills surrounding Bologna. The porticoes stretch from the centre of the town and go all the way to the top, it is about 4 km of steep uphill walk. If you do not feel so adventurous you can take the tourist train from the central square. Other urban adventures are the torre degli Asinelli, one of the 2 tours adjacent to Piazza Maggiore has several 100 steps all the way to the top, once representing one of the powerful Bolognese family now offers visitors breathtaking views of the city. Along the Piazza Maggiore don’t miss the Jean de Boulogne fountain, San Petronio one of largest churches in Italy, and finally the room of the Spellati in the oldest university in the western world. It is a room in the faculty of medicine with two statues of man without their skin to expose the underneath muscles to the students.
Where to sleep in Bologna.
Bologna is a major transport hub in Italy, with a large train station, one airport and one major motorway if you are travelling from north to south and vice versa you got to pass from Bologna. Hotels tend to be fairly price compared to most the other tourist part of Italy, however in September you might find it expensive as there many exhibition around that period, in this case you can stay in Modena which is only 20 minutes by train and it has many very good quality hotels.
If you stay in Bologna it is best to book one of the hotel around the station, or around Piazza Maggiore, but remember if you are driving there in a no traffic zone in force so make sure that you know where you are going.
We recommend the Grand Majestic Baglioni that it is the city 5 star hotel with all the luxurious comfort that you will ever need. La Una, Starhotel excelsior and Mercure hotel are all very similar and right in front to the station. The Zan Hotel and 3 Vecchi are also popular choices are all very similar in standard.
Where to eat in Bologna.
Diana and Caminetto d’oro have been the best and most renowned restaurant in Bologna for many years but you will find that the prices have also risen and they are not that reasonable any more. If you are looking for somewhere where the locals eat I would recommend Trattoria Anna Maria Via delle Belle Arti 17, open for lunch. For the evening you can try Taverna dei Lords in Via Nazario Sauro, here you can try many of the pasta dishes from the Bologna cuisine.
Cookery lessons in Bologna
Emilia Delizia organises cookery classes in Bologna with a tour of the local market, student who want to be chef for one day can prepare fresh egg pasta with our professional chef. We can take solo travellers and larger groups anyone is welcome.
Gourmet tour from Bologna.
Emlia Delizia also pick up small or larger parties for our 3 food gourmet food in one day, with departure at 7.15 from your hotel or nearby location we will take you to visit the Parmesan cheese production, a balsamic vinegar producer with tasting and finally an organic winery in Modena or if you prefer to see the Parma ham we can also accomodate that.
Modena has now opened a second museum dedicated to Enzo Ferrari the man who built one of the most iconic car in the world. The museum is just under 10 minutes walk from the station. Casa Enzo Natale museum stands where Enzo’s father rail carriage workshop once was. Also a new building has been designed by Kaplicky to replicate the yellow bonnet of a Ferrari car. Inside the museum you will find a collection of the the early cars that Enzo designed, built and raced, including a model of the very first car made by Enzo that did not have his name yet Auto Avio Costruzioni 815 used to race the Mille Miglia of 1940. You will also find Maserati and De Tomaso cars in the museum as these marques are also based in Modena (Maserati is actually across the road from the collection) and Enzo was able to inspire other super car builders in the area.
If you are in Modena for one day it is worth to say, that you can also visit at least 2 other museums dedicated to super car. From Modena it is possible to go to Maranello which is the home of Ferrari and on the way it is possible stop at the Panini Collection.
Panini Colletion.
Mr Umberto Panini worked for Maserati as an Engineer and he is also the man behind the football stickers Panini and the organic parmesan farm Hombre. At the car museum it is possible to admire many piece of mechanical art from early Lamborghini and Maserati tractors to Maserati prototypes to military motorcycles and Lambretta tuned scooters, as well as bicycles and 50’s style petrol pumps.
Galleria Ferrari and Maranello.
Maranello is about 20 km from Modena, and it is the home of the Ferrari factory since the 1960. It is not actually possible to tour the production lines here as they are reserved only for the owner of the cars. However there is plenty to do here if you are interested in the red cars. First of all you can visit the Galleria Ferrari which is the official museum with collection of many F1 cars and upstairs you will find cars that Ferrari build such as the mighty F40. The management also organises a shuttle bus at 12.30 or 1.30 pm which will actually enter the factory grounds with a commentary in English.
Super Car Driving experience.
Visitors should really go home without having tried one, Emilia Delizia can organise a test drive with the following cars Ferrari F430 Spider, Ferrari California, Lamborghini LP570-4 Superleggera other models are also available.
Test drive on the Modena Circuit and incentive travel.
Now that our test drive circuit has now open it is possible to take our guests to drive one of the above model directly on the test track. All the driving will be with one of our English speaking instructors and it will include a public road test drive on the way to the racing track in Modena and 5/6 laps on the circuit. Worth to mention that on certain days or for larger groups it is possible to drive a Ferrari Challenge.
Culatello the king of cured meats – how to visit the producers in Italy.
Culatello is an Italian cold cut obtained form the best part of the pig: the back legs. The main differences between Parma ham and culatello are the followings: area of production, and the technique of curing the meats..
Culatello and its area of production – Parma province.
This ham is produced north of Parma on the flat lands of Pianura Padana. The huge flat lands that stretch from the Alps to the Apennini mountains in Italy, The PDO area of production is tiny making this product unique, highly sought after and luxurious, notably the towns of production are Busseto, Polesine Parmense, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno. Here the climate is much more humid and foggy than anywhere else in the area. Because of this characteristics it would be impossible to cure the ham on the bone as we would do for the Parma ham. Therefore with culatello the bone is removed to obtain 2 cuts, the main one culatello (literally the little ass) and the fiocchetto which is the inner muscle of the leg. The ingredients are just freshly slaughtered meat, salt and pepper.
How culatello is cured – the brick cellars.
Culatello requires humid brick cellars that are in the basement of buildings. The ham is then placed in a natural casing (pig bladder), tied and rubbed with salt and pepper only, also the meat need to reach the producer quickly from the moment of the slaughter to keep the bacterial load low, which helps to cure the meat without the use of artificial preservatives. Culatello will spend at least 12 months in these traditional cellars before being inspected by the experts of the consortium of Culatello di Zibello. The product is examined with a wooden mallet checking for potential defects.
Parma ham VS Culatello of Zibello.
Is one better than the other? Well there will be a lot of debate if we say so. In short they are 2 different produces. Parma ham has a very sweet taste and it is cured with very little salt however it is produced on a larger scale with a larger output while still maintaining the consortium high quality. Culatello remains a niche gourmet product still made by a handful producers with methods that track back to their grand fathers or sometimes their grand grand fathers. Culatello is also more difficult to obtain and it is more labour intensive than Parma ham. Finally culatello has a more elegant, fragrant, structured and prolonged flavour than Parma ham. It is drier in texture and more savoury and the taste keeps flowing as you chew it.
The final product – how to prepare it.
When finally becomes the so acclaimed gourmet products (it can cost up to 70 euros a kg), the meats are bright red with nice marbling of fat, which enhance the delicate savoury taste. In order to eat the ham, you will need to prepare it. You will need to remove the strings used to tie it, and soak it in wine for a few hours. This will help to remove easily the bladder . Once this is done you will have to slice it very thinly. A slicing machine gives the best results.
How to eat Culatello di Zibello.
Culatello it is a great appetiser, and it would go with a glass of Fortana del Taro wine, or Malvasia and why not with a nice glass or Lambrusco. As part of your appetiser dish you can also add some shaving of Parmesan and few drops of balsamic vinegar of Modena or Reggio Emilia.
How to visit a culatello producers in Parma.
Emilia Delizia can organise a culatello English guided tour, from Parma as part of our gourmet tours in Italy. We can pick you up from your hotel or meet you at a designated location. Our tours will always include a detailed visit and a generous final tasting. Don’t forget that this experience can be mixed with the Parmesan production, wine tours and balsamic vinegar production and cookery experiences.
Culatello making classes – Culinary experiences in Parma
For those interested in a hands on approach, we organise culatello ham curing techniques. Our highly trained master curer will show you how the make the precious ham. The typical class will last one morning and the participants will learn how to prepare, cure, and tie the meat according the ancient Italian tradition. Your product will be aged in the cellars and it can be sent to you when it is ready.
Cualtello tasting visits with cycling along the Po’ River.
The Po’ river has a lot to offer, in terms of gastronomic adventures that can be combined with cycling tours departing from Parma with destination Cremona, of course with the use of river boats. The Po’ also has a network of cycling paths touching many producers of culatello.
Visit the factory lines at this famous super car manufacturer based just outside Bologna.
Half way between Bologna and Modena, lurking in the unpretentious Italian country side you will find one of the most prestigious car marque in the world. The company funded by Mr. Ferruccio Lamborghini at the end of the 1960 who was originally a tractor manufacturer in the area. The entrepreneur having made a successful business decided to buy himself a Ferrari however he was not happy about some of the mechanical parts of the car. Consequently he decide to complain to the car maker who was also his friend Enzo Ferrari. Enzo did not take it lightly and replied to Ferruccio to mind his tractor business instead of worrying about Ferrari cars. Lamborghini felt insulted and he went straight into planning his own super car design business.
This is only half of the story of mr. Lamborghini who went to become of the maker of the most prestigious cars in the world. Now visitors with our English speaking guide will be able to visit the museums where they can admire the early models that made this company successful such as the Miura, Countach, and Diablo. On the first floor there are more recent models and prototypes such as Murcielago, Gallardo, Aventador and the Reventon a 4 seater only produced in a limited number but never went to full production.
Lamborghini factory tours
This factory allows visitors to enter the restricted areas and see the 2 lines that produce the 2 current models Gallardo and Aventador. The visitor will be taken by the Lamborghini own guide with a detailed visit in English to the factory grounds, including the engine fitting areas, dyno testing, and body work assembly lines. If English is not your first language Emilia delizia can always add to your super car adventure a translator in Russian, French, German, Spanish, Portuguese, Chinese or Japanese.
The factory tour will start from the museum and it will continue into the factory, remember that photos are only allowed in the museum and before entering the restricted areas you will need to leave any bag, camera or phone in the secure lockers. The visit lasts about 60/70 minutes. The cost is about 40 euros at the moment of writing and if you wish to see only the museum the cost is 15 euros per person.
How to get to Lamborghini.
This might be a daunting task if you do not have your own car and if you are not familiar with the Bologna and Modena, and it would be even more difficult to come by public transport as in Sant Agatata Bolognese the home of Lamborghini there is no train only rare local buses from Bologna.
Our organised tours to Lamborghini with Factory visits.
We will be very happy to organise your visit to the car museums and factories, we can pick you up from any location with our driver and guide service, if you stay in Bologna, Modena, Florence, Parma, Ravenna or Milan it is doable in one day. With our services we provide a tour master on request who will be in the car with you to help and translate when necessary and we can accommodate parties of 2 to 100 people.
Prices for museum and factory visits.
At the time of writing for information only the price of the Lamborghini museum is about 15 euros and the factory visit and museum with English speaking guide is 40 euros. These prices do not include our booking fees, transport or our guide fees.
Super Car tour in Modena with visits to Automobili Pagani
Emilia Delizia is not just about gourmet food. As we are based in Modena, Italy we would like to introduce to the pleasures of super cars. Pagani Automobili, just minutes from the centre of the town but also reachable from Bologna, is the company behind the Pagani Zonda and the new Pagani Huayra which are truly dream cars totally made in carbon fiber with over 700 horse power and weighting less than 1500 kg. The price tag might not be for everyone one but with our tours you will be able to see the show room and most importantly tour the workshop where the cars are being made. Visitors will be introduced to the remarkable life of Horatio Pagani who came from Argentina with a dream: build his super car in Modena. Only 40 cars build every year the Huayra the wind inspired successor of the Zonda, with price tag of around 1 million euros, raising to 1.5 to the race track only or customised versions. The details are remarkable the body is entirely made of carbon fiber, the core of the car is made in carbon titanium for safety reasons, the gear handle, and brake are carved out single pieces of aluminium like works of art. Each Mercedes engine is hand assembled by a single engineer who sign his work at the end of the production. The exhausts are made from titanium alloy and laser soldered for perfection. All parts are custom made for Pagani including each bolt that it is actually signed by the company.
Here at Emilia Delizia we will able to combine the Pagani factory tour with other super car tours, such as Lamborghini, the Panini museum with many vintage Maserati cars, Galleria Ferrari in Maranello, and the new Casa Natale Enzo Ferrari in Modena. We can made a day out for the whole family with visits to Parmesan production, Parma ham and balsamic vinegar.
The price for the museum and workshop visit is set at 25 euros per person and it will include a tour in English. This price does not include our fees.
Embark on an authentic gastronomic adventure with our comprehensive guide to the heart of Parmesan cheese production – Emilia Romagna. From the rolling pastures of Modena, Parma, and Reggio Emilia to the bustling dairies in the provinces of Bologna and Mantua, discover the art of Parmigiano Reggiano, the ‘King of Cheeses.’ Produced just once a day in these historic regions of northern Italy, Parmesan is not just cheese; it’s a symbol of Italian heritage and a global ambassador of Italian cuisine. Journey with us through family-owned businesses and organic cooperatives, where tradition meets passion, and the raw milk of local cows transforms into golden wheels of Parmesan. Witness the cheese-making process firsthand, from the curdling of the milk to the meticulous aging in cellars, a practice rooted deep in time. Experience the robust, complex flavors of a cheese that’s been expertly aged for a minimum of 12 months, earning its DOP certification and the honor of being called Parmigiano Reggiano. Whether you prefer a guided tour complete with English-speaking guides and convenient hotel pickups or wish to embark on a self-guided exploration of Parmesan dairies, we’ve got you covered. As you journey through the picturesque landscapes of Emilia Romagna, savor the exquisite pleasure of Parmesan cheese savored in its homeland. Let’s start your Italian cheese journey today.
How to see the Parmesan Production at a Dairy in Italy, Find Your Cheese Tour Now.
Parmesan cheese is produced only once a day and you will find it only in a small area in northern Italy. In fact it is mainly produced in Modena, Parma and Reggio Emilila however there are some producers in the Bologna and Mantua provinces. To see the production it is recommended to arrive at the dairy between 8.15 am and 9.30 in case there is a possibility to see larger producers where the cheese making process ends later. The visit lasts about 1 hour and 30 minutes. Guests will be able to see with their eyes the whole process, from raw milk, the making of the curds, the brine process and the ageing cellars. There are about 300 dairies in the DOP production areas and Emilia Delizia has selected some of the best places to see the cheese making. We visit family owned businesses or organic cooperatives where the Parmean or Parmigiano Reggiano as we call it in Italy. The milks come from cows owned by the producers in the area, and this milk must reach the dairy within 2 hours as it is specified by the consortium. Parmesan cheese is then aged for a minimum of 12 months before receiving an inspection and only then if it is approved it become a DOP product and it can be sold as Parmigiano Reggiano. Emilia Delizia can organise a tour of the facility that produce the cheese, normally we can pick up the client from their hotel from Bologna at 7.15 am, or from Modena and Parma at 8.15 am. We can organise a car with driver to pick you up and an English speaking guide, however if you have your own car we can set you an itinerary that you can follow and save money on the chauffeur fees.
Parmesan Dairies To Visit On Your Own Around Modena
One of the pleasures of travelling through Italy most definitely lays in its food, especially when enjoyed in unique and picturesque settings. Emilia Romagna has a lot to offer in the way of traditional cuisine, most local dishes have made it worldwide and their success now graces the dining tables of all food enthusiasts around the world.
When enjoying local cuisine with simple or complex dishes – be it at a restaurant, a trattoria or in other such places that celebrate foodies’ needs with great food from the tradition of Emilia Romagna cooking – keep in mind that some of the ingredients you’re tasting are locally sourced and belong to the very history and culture of the Italian region. This is the case for the fames Balsamic Vinegar of Modena, for several kinds of ham and cold cuts made in the area, and is also true for Parmesan cheese.
While it is also employed in several dishes throughout Italy and abroad, and is enjoyed as a topping for pasta and other foods everywhere in the world, Parmesan is notably known in Emilia Romagna as a traditional cheese that can be tasted on its own. As it’s true for many different kinds of dairy products that can be found on a cheese platter, Parmesan can (and should – at least once in one’s life) be eaten as a standalone experience, but not many tourists think about doing this during their trip to Italy. Foodies are more likely to know about this, but everyone should experience Parmesan in its pure form, and going to visit a dairy where the cheese is produced is the perfect way to sample the goods and marvel at the production process and cutting method employed for this Emilia Romagna treasure.
Here are some dairies in the province of Modena that you can visit for tastings, guided tours of the facility, and to shop Parmesan, local products and souvenirs.
Società Agricola Montorsi, Book your Parmigiano Reggiano Tour with them.
This dairy is located just outside Modena and as such can be easily reached if you’re already visiting the city proper. Founded in 1949, this dairy has perfected the production of Parmigiano cheese and the raw materials are all locally sourced, to achieve Parmesan aged for up to 36 months where the milk employed hasn’t suffered any losses in quality through the supply chain. The dairy, opened every day from 8:30 to 12:30 and from 15:30 to 19:30 (open only from 8:30 to 9:30 on Sundays for a brief stop to shop for Parmesan and more), offers a variety of guided tours and tastings for locals and tourists (also in English and with audio guides available). Tourists will be able to choose from breakfast tours, a daily tour (with a visit of the Parmesan dairy factory, a vinegar place and lunch at a local restaurant) or other events such as a workshop weekend where visitors will take part to the production of the cheese and learn more about local culture. Please see antica latteria ducale for info.
Caseificio Rosola, Parmesan Guided visits.
Located near the city of Zocca, in the province of Modena, this dairy factory can be visited throughout the week (it’s closed on Mondays and on Friday afternoons, opening hours are 9:00-12:30 and 16:00-19:00). Since the location varies from other dairies closer to the city of Modena, in here you’ll be able to find products related to the mountain territory. Here you’ll be able to sample and purchase a type of Parmesan made from the milk of a white- coated breed of cow from the territory of Modena.
Caseificio San Pietro
The dairy is located near the city of Sassuolo and you can book guided tours of the entire production line of Parmesan, or experience the single phases of the process such as the preparation of the milk and the cheese, the storing area and learn about the aging process. In the dairy’s shop you’ll be able to sample and purchase Parmigiano cheese. Please see their site.
Caseificio 4 Madonne
Through booking, it’s possible to take part to guided tours every day, and they will last 1-1 and a half hours. depending on the type of tasting experience you choose, which will include sampling Parmesan with different aging periods, local cold cuts, balsamic vinegar, wines and more. You’ll have a chance to explore the history and production process of the cheese through the dairy, and you’ll witness the incredible storage for the Parmesan cheese wheels. More info here.
Caseificio Belvedere
This dairy is located further from Modena, but still retains those aspects of the city’s culture and tradition, with a different spin. Near the towns of Maserno and Montese, the Caseificio Belvedere offers the usual tours and tastings of Parmesan along with other peculiar culinary experiences of the Apennines. In the dairy’s shop, you’ll find local produce, Parmesan cheese and more.
The Parma ham tour – Prosciutto di Parma – producer tour Emilia Romagna.
Emilia Delizia as part our our culinary tours will take you to Langhirano to visit one of the Parma ham producers. Prosciutto di Parma is traditionally cured on the bone, and the ingredients are, pork leg, salt, the right climate conditions and the patience and the ability of the master salter. We will visit the production facility in details and we will learn about each step of the production.
Our clients learn how Parma ham is made during the tours.
To make Parma ham only the back leg of Italian born and risen heavy pigs are used. The animal are fed according the strict diet of the consortium that is aslo supplemented with cheese whey coming for the production of ParmigianoReggiano. The legs are sent to Langhirano in the province of Parma to become the famous Parma ham. The curing process starts immediately and the meat is salted once and stored in refrigerated cells for 5 days. Here the meat will lose water and absorb the salt. Then the meat is washed and salted again for a second time and placed in a even colder cell, at this stage the temperature is just above the freezing point. The ham makers use as little salt as possible to obtain a sweet cure that makes the Parma ham famous worldwide.
The pre-ageing phase will last for about 100 days, then the legs will be «manicured» to turn them into the classic pear shaped Parma hams, in other words all excess meat, fat and bone are trimmed off. From here onwards the hams will stay in the curing cellars until they are 12 months old. Each ham will be inspected by the consortium for approval by using a needle of horse bone. The probe is inserted in the 5 critical points where the meat might go wrong. The inspector probe each point and as he extract the needle he smells the tip. If they are approved they will receive the five star crown emblem of the Duchy of Parma, and then they become the world wide famous cured meat that we all know.
Emilia Delizia and Prosciutto factory tour in Parma.
Emilia Delizia will be pleased to take you to the producers in Parma, this tour can be part of our full day 3 gourmet food tour in Italy. Guests normally start their journey in Parma, Modena or Bologna. We can organise a self drive tour or a chauffeured one with English speaking guide and gourmet lunch. Our lunch is a sumptuous one, a 3 course meal that includes generous tasting of cured meats including Parma ham form the factory we just visited. The meal will continue with Tortelli alla Parmigiana (stuffed egg pasta), home made desserts. Coffee and digestive liquors.
