What Food Producers Can I Visit in Italy?

Everyone loves Italian food. Wherever you go in the world—even in places with strong culinary traditions such as Thailand or Malaysia—you will always find Italian restaurants, and most people cook at least one Italian staple, pasta, on a regular basis at home. It follows naturally that when visiting Italy, many travellers want to explore the origins of their favourite Italian dishes and ingredients.

This article focuses on food producers and experiences in Emilia-Romagna. If you are organising your stay, you may also find our main planning guide useful: How to Plan Your Trip to Parma.

Food Producers in Emilia-Romagna

A visit to the Emilia-Romagna region of northern Italy offers the opportunity to step inside the production sites of some of the country’s most famous and protected foods. The region is easily accessed from Bologna, with Parma and Modena at the heart of its food culture.

The three most important foods produced here are Prosciutto di Parma, Parmigiano Reggiano, and Traditional Balsamic Vinegar of Modena. These products are protected by strict regulations that tie them directly to this territory.

Because Parma and Modena are close to one another, visitors can experience multiple food traditions in a single day, often with time left to enjoy a glass of local Lambrusco in the countryside.

Food Experiences Around Parma and Bologna

The most practical way to visit these producers is through an organised food experience with transport included, allowing access to rural locations that are difficult to reach independently.

Many visits begin at a Parmigiano Reggiano dairy, where cheese is produced fresh every morning. Guests can observe the entire process and learn how to recognise authentic Parmigiano Reggiano.

From there, travellers often continue to Modena to visit a traditional balsamic vinegar producer, gaining insight into one of Italy’s slowest and most respected food traditions.

Visiting the Home of Parma Ham

The highlight for many visitors is a trip to the hills south of Parma, particularly around Langhirano, the historic heartland of Prosciutto di Parma.

At a Parma Ham producer, guests are guided through every stage of production, from salting to natural ageing, followed by a tasting that demonstrates how flavour develops over time.

You can explore this experience in more detail on our dedicated page for the Parma Ham tour.

Winery Visits in Emilia-Romagna

If time permits, food visits can be complemented with a stop at a local winery producing Lambrusco, the region’s traditional lightly sparkling red wine.