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.

Food Producers in Emilia-Romagna

A visit to the Emilia-Romagna region of north-eastern 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, and its prized food traditions are centred around the historic towns of Parma and Modena.

The three most important foods produced here are Prosciutto di Parma (Parma Ham), Parmigiano Reggiano (Parmesan Cheese), and Traditional Balsamic Vinegar of Modena. These products are among Italy’s best-known exports and are protected by strict production rules that tie them inseparably to this territory.

Because Parma and Modena are located 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 wine in the countryside.

Food Experiences Around Parma and Bologna

The most practical way to visit these producers is through an organised food experience, ideally with transport included. This allows visitors to reach rural locations easily while enjoying the landscapes that define Emilia-Romagna’s agricultural heritage.

Parma is internationally recognised as the home of both Parma Ham and Parmigiano Reggiano. Only products made within a tightly defined geographical area may legally use these names, ensuring authenticity and quality.

Many food experiences begin with a visit to a Parmigiano Reggiano dairy, where cheese is produced fresh every morning. Visitors can observe the entire process, from the arrival of the milk to the ageing rooms, and learn how to distinguish genuine Parmigiano Reggiano from imitations commonly found abroad.

From there, travellers often continue to Modena to visit a traditional balsamic vinegar producer. This slow, artisanal process explains why authentic balsamic vinegar is so prized and why only a small quantity is produced each year.

Visiting the Home of Parma Ham

The highlight for many visitors is a trip to the hills south of Parma, particularly around the town of Langhirano, the historical heartland of Prosciutto di Parma. This is where the region’s unique climate and centuries-old know-how come together to create authentic Parma Ham.

At a Parma Ham producer, guests are guided through every stage of production, from salting to natural ageing. The visit concludes with a tasting session that demonstrates how flavour develops over time, often followed by a relaxed local lunch.

For travellers whose primary interest is Parma Ham, a dedicated experience offers the deepest insight into why this product is unlike any other cured ham in the world. You can learn more about this experience on our dedicated page for the Parma Ham experience.

Winery Visits in Emilia-Romagna

If time permits, food experiences can be complemented with a visit to a local winery producing Lambrusco, the region’s traditional lightly sparkling red wine. Driving through the countryside and stopping at small, family-run vineyards adds another layer to the culinary journey.