The iconic Prosciutto di Parma, known for its delicate flavor, rich aroma, and centuries-old curing methods, is celebrated annually at the Festival del Prosciutto di Parma. This year, the festival marks its XXVI edition, which will take place from the 1st to the 3rd of September, 2023.
A Peek into the Art of Prosciutto Making
A highlight of the festival is the “FINESTRE APERTE” (Open Windows) initiative. This event, which attracts a vast audience of enthusiasts every year, offers visitors a unique behind-the-scenes look at the meticulous process behind the creation of Prosciutto di Parma. As part of this initiative, producers open the doors of their prosciutto-making facilities – known affectionately as the “cathedrals of Prosciutto di Parma” – allowing guests to immerse themselves in the rich aromas and discover the secrets of the ham’s production cycle.
Guided Tours and Bookings
To provide an intimate and informative experience, the festival organizes six guided tours daily. These tours, orchestrated by the participating companies, are limited to groups of a maximum of 15 people. Morning tours are scheduled at 10:00, 11:00, and 12:00, while afternoon tours are available at 15:00, 16:00, and 17:00.
If you’re keen on joining the FINESTRE APERTE experience, remember to book your spot in advance through the official website https://www.langhiranovalley.it/finestreaperte/. The initiative comes with a modest fee of €2 for adults, while youngsters under 18 can join for free. However, participants are required to arrange their transportation to the facilities.
Participating Prosciutto Facilities
On the 2nd of September, the following establishments in Langhirano will be welcoming visitors:
Corradi Guerrino spa
Fratelli Galloni Spa
Leporati Prosciutti
S. Ilario Prosciutti s.r.l. (located in Lesignano De’ Bagni)
Tanara Giancarlo s.p.a.
ZUARINA spa
The festival also lists other dates in September for open visits, hinting at an extended celebration and multiple opportunities to explore different prosciutto-making establishments.
How to Reach the Festival
While specific directions and details on how to get to the festival are not provided in the shared information, potential visitors can select dates and commune data or consult an interactive map available on the festival’s website to guide their journey.
Contact and Further Details
For more information or queries about the festival, one can reach out to the Consorzio del Prosciutto di Parma at Largo Calamandrei 1/A, 43121 Parma, Italy. Their contact number is 0521 246 211, and email inquiries can be directed to [email protected].
What to Expect from the Visit
Upon entering the prosciutto facilities, visitors are instantly greeted by the unmistakable and enticing aroma of aging ham, a testament to the time-honored curing process that defines Prosciutto di Parma. The tour guides, often seasoned experts, will walk you through the various stages of production – from the initial salting to the final aging. As you meander through the corridors lined with rows of hanging hams, you’ll gain insights into the delicate balance of time, temperature, and air circulation that gives Prosciutto di Parma its unique flavor. Along the way, there will be opportunities to ask questions, and often, taste samples of this exquisite product at various stages of its maturity. Expect an immersive experience that tantalizes not just your taste buds, but all your senses.
How Prosciutto di Parma is Made
Prosciutto di Parma is a result of a meticulous process that combines age-old traditions with strict regulations to ensure the highest quality product. Here’s a step-by-step breakdown of how this delectable ham is made:
Selection of Pork: Only specific breeds of pigs, primarily Large White, Landrace, and Duroc, are used. The pigs are raised in eleven regions of Italy and are primarily fed a diet of grains and the whey from Parmigiano-Reggiano cheese production, which imparts a unique flavor to the meat.
Salting: After slaughter and initial preparation, the hams are salted. This is a critical step in the curing process. The salt draws out moisture and helps to preserve the ham. The amount of salt used and the duration of salting are carefully controlled to ensure a perfect balance of flavor and preservation.
Resting: Post salting, the hams are stored in a cool environment and left to rest for about a month. This allows the salt to penetrate deeply into the meat.
Washing and Drying: After resting, the hams are washed with warm water and brushed to remove any remaining salt. They are then dried in a well-ventilated area.
Aging: The hams are transferred to aging rooms where they undergo a natural drying process. This is where the magic happens. Exposed to the gentle breezes of the Parma region, the hams slowly develop their distinct taste and aroma. This aging process can last for over 18 months.
Greasing: To prevent the exterior of the ham from drying out too quickly, a mixture of lard and salt, sometimes with added rice flour, is applied to the exposed surface of the meat.
Inspection: Only the best hams earn the prestigious ‘Prosciutto di Parma’ designation. After the aging process, each ham is carefully inspected by a member of the Consorzio del Prosciutto di Parma. They use a horse bone needle to check the aroma at various points. If it passes the test, it is fire-branded with the iconic Ducal crown, a guarantee of its authenticity and quality.
Final Preparation: Once approved, the prosciutto is trimmed and cleaned, giving it its final, recognizable shape. It can then be packaged whole or sliced and is ready to be savored.
The entire process, from selection of the pork to the final product, reflects a commitment to quality, tradition, and the rich heritage of the Parma region. When you indulge in a slice of Prosciutto di Parma, you’re tasting not just the flavor of the ham but the legacy of centuries of Italian culinary artistry.
In Conclusion
The Festival del Prosciutto di Parma is more than just a celebration of a culinary delight; it’s a homage to a tradition that has been upheld for centuries. Whether you’re a gourmet, a curious traveler, or someone who simply appreciates the fine things in life, this festival promises a flavorful and enriching experience. Join the celebration and savor the unparalleled taste and tradition of Prosciutto di Parma.
Balsamic vinegar, like Parmigiano-Reggiano, is one of the culinary treasures that the Emilia-Romagna region in Italy has gifted the world. Specifically, Modena is the epicenter of this liquid gold, boasting a rich history and rigorous production standards. If you’re planning a visit to Modena, a balsamic vinegar tour should be on your itinerary. Here’s what you can expect from this fascinating experience.
A Warm Welcome: The Aroma and Atmosphere
As you step into the balsamic vinegar production facility, also known as an “acetaia,” you’ll be immediately greeted by a unique aroma—sweet, tangy, and woody all at once. The atmosphere is a blend of tradition and modernity, where wooden barrels co-exist with state-of-the-art bottling equipment.
The Tour Itinerary: From Grape to Bottle
The Vineyard
Your journey often begins at the vineyard where the grapes used in balsamic vinegar production are grown. Learn about the specific grape varieties—usually Lambrusco or Trebbiano—and how they contribute to the final flavor.
Crushing and Cooking
Witness the process of grape crushing and cooking to create the grape must, which is the basis for balsamic vinegar. This is where the transformation from fruit to elixir begins.
Fermentation and Aging
You’ll likely proceed to the aging rooms, where the grape must is fermented and then aged in wooden barrels. This is the heart of the operation, and you’ll get to see barrels that may have been in use for decades or even centuries.
The Solera System
Many acetaias use a “Solera” system for aging, where younger vinegar is mixed with older, more mature vinegar to maintain consistency and quality. Understanding this process provides insight into the complexity and skill required to produce high-quality balsamic vinegar.
Tasting Session
No balsamic vinegar tour is complete without a tasting session. You’ll get to try different types of balsamic vinegar, learning how to discern nuances in flavor, acidity, and texture. Often, these tastings are paired with local foods like cheese or bread to highlight the vinegar’s complexity.
Souvenir Shop
Before you leave, you’ll usually have the opportunity to purchase some balsamic vinegar to take home. This is a great chance to pick up a bottle of top-quality, traditionally produced balsamic vinegar that you’ve seen being made from start to finish.
Meet the Maestros – Balsamic Vinegar Producers in Modena that Welcome Visitors
If you’re planning a gastronomic tour of Modena, sampling the region’s world-renowned balsamic vinegar is an absolute must. Fortunately, several local producers open their doors to the public, offering a peek into the intricate art and science of balsamic vinegar production. Below is a curated list of these producers, each offering a unique behind-the-scenes experience.
Gran Deposito Aceto Balsamico Giuseppe Giusti
Specialty: Oldest and most prestigious company of Balsamic Vinegar of Modena. Visitor Experience: Guided tours by appointment, showcasing their long history and exquisite product.
La Consorteria 1966
Specialty: The only shop in the world entirely dedicated to Traditional Balsamic Vinegar of Modena PDO. Visitor Experience: In-shop tastings and the opportunity to purchase unique, PDO-certified balsamic vinegar.
Acetaia Montale Rangone
Specialty: Offers tastings and guided tours in the city center. Visitor Experience: By-appointment visits that include tastings and a tour of their city-center facility.
Acetaia Leonardi
Specialty: Located in Magreta, they operate a Balsamic Vinegar Farm. Visitor Experience: Tours that showcase the traditional methods of balsamic vinegar production.
Acetaia Fabbi
Specialty: Offers guided tours to discover Traditional Balsamic Vinegar of Modena in the Modena countryside. Visitor Experience: Educational guided tours that feature a deep dive into traditional balsamic vinegar production.
Acetaia Villa San Donnino
Specialty: Traditional Balsamic Vinegar Company. Visitor Experience: Welcomes visitors to their traditional balsamic vinegar facility with guided tours.
Acetaia Caselli
Specialty: Balsamic Vinegar Farm located in San Vito di Spilamberto. Visitor Experience: Farm visits to learn about the full life cycle of balsamic vinegar production.
Acetaia Valeri
Specialty: Offers free guided tours upon reservation. Visitor Experience: No-cost tours that offer visitors a budget-friendly yet thorough understanding of balsamic vinegar production.
Acetaia Bonini Modena
Specialty: Built in 1898, providing an unforgettable experience. Visitor Experience: Tours that combine historical insights with tastings of their uniquely crafted balsamic vinegar.
Antica Acetaia Villa Bianca
Specialty: A mansion built in 1600, preserving six generations of vinegar-making in precious family barrels. Visitor Experience: Historical tours, tastings, and a shop for souvenirs.
Agriturismo Acetaia Paltrinieri
Specialty: Production of Balsamic Vinegar and restaurant services. Visitor Experience: A complete gastronomic experience combining balsamic vinegar tours and dining options.
Acetaia Pedroni
Specialty: Since 1862, producer of Traditional Balsamic Vinegar of Modena DOP and Lambrusco Wine DOP. Visitor Experience: Visit their farm upon appointment for an authentic experience.
Casa Mazzetti
Specialty: Known for its global outreach. Visitor Experience: Offers tours that showcase their wide range of balsamic vinegar products, appreciated worldwide.
Acetaia Marisa Barbieri
Specialty: Previously arranged visits are welcome and free of charge. Visitor Experience: Budget-friendly tours that are customizable upon prior arrangement.
Each producer brings a unique flair to the age-old tradition of balsamic vinegar production. From historical setups like Antica Acetaia Villa Bianca to modern and globally recognized brands like Casa Mazzetti, the options are varied and fascinating. Whether you’re a food connoisseur, a history buff, or a casual tourist, a visit to one or more of these acetaias will deepen your appreciation for this liquid gold that is Modena’s balsamic vinegar.
Conclusion
A balsamic vinegar tour in Modena is not just an educational experience; it’s a sensory journey through one of Italy’s most cherished culinary traditions. From the vineyards to the aging barrels, each step offers a fascinating glimpse into the skill, passion, and time-honored techniques that go into making authentic balsamic vinegar. Whether you’re a foodie, a chef, or just someone who appreciates fine craftsmanship, this tour is a must when visiting Modena.
So, are you ready to immerse yourself in the aromatic world of balsamic vinegar? Trust us; it’s an experience that will deepen your appreciation for this culinary marvel.
Parmigiano-Reggiano, often referred to as the “King of Cheeses,” is a staple in Italian cuisine and a favorite around the world. Originating from the Emilia-Romagna and Lombardy regions of Italy, this cheese has a long and rich history. If you’re a cheese enthusiast or just curious about how this iconic product is made, a tour of a Parmigiano-Reggiano cheese factory is an experience you won’t want to miss. Here’s what you can expect when you embark on this cheesy adventure.
The Setting: Where Tradition Meets Technology
As you step into the factory, you’ll be welcomed by the aroma of freshly made cheese, mingling with the smell of clean wood and sterilized stainless steel. The atmosphere is a beautiful blend of tradition and modernity, where skilled artisans use both ancient techniques and state-of-the-art equipment to produce this culinary masterpiece.
Dressing Up Stage.
Visitors to the Parmigiano Reggiano production facility must wear disposable gowns and shoe covers to ensure hygiene and safety. These protective garments help maintain a clean environment, preventing contamination during the cheese-making process. This attention to cleanliness is essential in preserving the high quality of the cheese.
The Tour Itinerary: From Milk to Wheel
Milk Collection and Testing
Your tour will likely begin with a visit to the area where fresh milk is collected. You’ll learn about the strict quality controls that ensure only the best milk from local cows is used. This is the foundation of the Parmigiano-Reggiano’s unique taste and texture.
The Cheese Vat
Next, you’ll move to the cheese-making area where large copper vats hold the curdling milk. These vats are a unique feature in Parmigiano Reggiano production, as copper is not typically allowed in food production due to its reactive nature. However, copper’s exceptional heat conductivity makes it ideal for the precise temperature control required in the cheese-making process. Here, the cheese master will explain how the milk is carefully heated and mixed with natural whey and rennet to initiate the curdling process. This combination of ingredients causes the milk to coagulate, forming curds. The use of copper vats, despite being unconventional, is a traditional practice that enhances the texture and flavor of the final product, showcasing the balance between modern food safety standards and time-honored methods.
The Ancient Ritual of Spinatura (Spinning)
The journey begins with spinning, one of the oldest and most significant actions performed by cheese makers. This process, which involves breaking the curd, is a testament to the importance of experience and skilled craftsmanship in cheese making. Before spinning can commence, selecting the right forage and milk is crucial as these elements lay the foundation for successful coagulation of casein, the primary protein in milk.
The cheese maker’s role is pivotal at this stage. By combining experience with precise manual skills, the cheese maker determines the exact moment to stop the coagulation process and break the curd using a tool called the “spino.” This step is vital to ensure the curd granules are of the correct size, comparable to rice grains, and are ready for the subsequent cooking stage.
Perfecting the Cooking Process
Following the spinning, the delicate phase of cooking begins. This stage, steeped in tradition, involves the steam cooking of the curd granules. Master cheese makers have perfected this method over hundreds of years, ensuring that each batch of Parmigiano Reggiano meets exacting standards. The cooking process must adhere to precise guidelines, particularly regarding temperature and moisture content.
The ideal cooking temperature is approximately 55° Celsius (131° Fahrenheit). During cooking, the cheese maker must meticulously monitor the drying of the granules. If the granules retain too much moisture, the final cheese will not preserve well; if they are too dry, the cheese will not form a homogeneous mixture. This balance is critical to achieving the perfect texture and flavor of Parmigiano Reggiano.
In this image, an artisan is seen carefully cutting the curd inside a large copper vat during the Parmigiano Reggiano cheese-making process. The artisan, dressed in a white uniform and cap, leans over the vat with focused precision, using a sharp knife to slice through the curd. The curd is suspended in a cloth, which is secured to a metal rod placed across the vat.
In this image, an artisan is seen carefully cutting the curd inside a large copper vat during the Parmigiano Reggiano cheese-making process. The artisan, dressed in a white uniform and cap, leans over the vat with focused precision, using a sharp knife to slice through the curd. The curd is suspended in a cloth, which is secured to a metal rod placed across the vat.
This stage, known as “cutting the twins,” involves dividing the large lump of curd into two exact parts. This precise division is crucial for ensuring the proper texture and consistency of the cheese. By making these exact cuts, the artisan helps to release whey from the curd, allowing it to form the granular structure characteristic of Parmigiano Reggiano. The cloth holds the curd together, facilitating its transformation into the final cheese form as it undergoes further processing and aging. The artisan’s expertise and attention to detail are evident in every movement, underscoring the traditional craftsmanship that defines this revered cheese.
The artisans, dressed in white uniforms and caps, embody the expertise and dedication required in this centuries-old process. Their synchronized movements reflect the precision necessary to handle the curd delicately, ensuring the cheese develops its distinctive texture and flavor. Each step, from stirring to transferring the curd, is executed with practiced skill and attention to detail, highlighting the artisans’ deep understanding of the cheese-making craft. Their commitment to maintaining the high standards of Parmigiano Reggiano production ensures that each wheel meets the stringent quality requirements, preserving the legacy and tradition of this renowned cheese.
The Tools of Parmigiano Reggiano Making
Spannarola
The spannarola is a unique and vital tool used to handle the curd. It is a large, metal mesh net with a removable handle. The spannarola is used to divide the curd and form the characteristic shape of Parmigiano Reggiano wheels. The size and mesh of the spannarola are designed to ensure the curd particles are evenly sized, which is essential for the uniform texture of the cheese.
How It’s Used:
Once the milk has curdled, the cheesemaker inserts the spannarola into the vat and moves it gently to gather the curd particles together. This movement helps in forming large masses of curd, which are then divided into two equal parts using the spannarola.
Spino
The spino is a thin, steel needle with a rounded tip, used for breaking up the curd during the final stages of production. It is designed to separate the curd into smaller, uniform pieces without damaging the delicate texture.
How It’s Used:
During the final stage of curdling, the spino is inserted into the vat, and the cheesemaker uses circular motions to break the curd into finer granules. This ensures that the curd is evenly distributed, which is crucial for the aging process and the final texture of the cheese.
Fascera Identificativa di Caseina (Casein Identifying Band)
The fascera is used immediately after the curds are shaped into wheels. This band is placed around the young cheese wheels to imprint essential information such as the production date, dairy number, and the “Parmigiano Reggiano” inscription. This identification is crucial for tracing the cheese back to its origin and ensuring it meets the standards of the Consorzio del Parmigiano Reggiano.
How It’s Used:
After the curds are formed into wheels and removed from the linen cloths, they are placed into the fascera. The band imprints the required information onto the cheese, which remains visible throughout its aging process.
Martelletto (Hammer)
The martelletto is a small hammer used by quality inspectors to test the cheese wheels during the aging process. By tapping the wheel with the martelletto, inspectors can detect any internal defects or inconsistencies in texture.
How It’s Used:
Inspectors use the martelletto to gently tap various parts of the cheese wheel. The sound produced helps them determine if the cheese has aged properly or if there are any imperfections that need attention.
Molding and Brining
The mass of curd is then divided and placed into circular molds, where it takes on its characteristic wheel shape. After a brief resting period, the wheels are submerged in a brine solution to absorb salt and develop a rind.
This is a Parmesan cheese pre aging room with numerous wheels of Parmigiano Reggiano in stainless steel molds, lined up on wooden shelves. The room features tiled walls and floors, creating a clean and sanitary environment essential for the cheese maturation process. Each cheese wheel is tightly encased in a mold to maintain its shape during the early stages of aging. The orderly arrangement highlights the careful and methodical approach taken in the production and aging of Parmigiano Reggiano, ensuring each wheel develops its distinct flavor and texture over time.
The image shows wheels of Parmigiano Reggiano cheese submerged in a large, rectangular brine bath. The cheese wheels are stacked in rows within the white-walled tank, which is filled with saltwater, essential for the cheese’s flavor development and preservation. The cheese wheels have blue markings on their surfaces, indicating batch or production details. A wooden paddle and a bucket are seen on the side, likely used for stirring or handling the cheese during the brining process. The room is be part of a cheese production facility.
Aging Rooms
Perhaps the most magical part of the tour is the aging room, where rows upon rows of cheese wheels sit on wooden shelves, maturing to perfection. Here, you’ll learn about the aging process, which can last from 12 to over 36 months.
The maturation of Parmigiano Reggiano is a delicate phase where the cheese develops its unique organoleptic characteristics and grainy texture. This process makes the cheese more digestible, transforming caseins into simple amino acids through milk enzymes, thus making it suitable for individuals with allergies or intolerances. Moreover, the length of maturation significantly impacts the cheese’s taste and aroma, creating various types of Parmigiano.
The minimum maturation period is 12 months, the shortest allowed by the Parmigiano-Reggiano Consortium to earn the DOP label. At this stage, the cheese is soft and smooth, with a fresh milk and butter flavor mixed with herbal notes. However, it’s still relatively undeveloped, lacking the depth and structure characteristic of aged Parmigiano. It’s ideal for cold dishes, salads, or appetizers, best paired with a light, sparkling white wine.
At 22-24 months, Parmigiano begins to exhibit its signature flavor, marked by small white dots indicating tyrosine crystals, a sign of proper maturation. The cheese has a buttery and exotic fruit aroma, considered the optimal age for enjoying its full taste, often recommended to be eaten alone with medium-bodied wines.
Parmigiano aged 30 months, known as “stravecchio,” has a drier texture and a pronounced flavor, becoming more crumbly and suitable for grating as it reaches 36 months. The longest maturation can extend beyond 40 months, where the cheese develops a strong, almost spicy flavor with nutmeg and black pepper hints, leading to an intense taste experience. Some exceptional varieties are aged up to 70 months, releasing unique, intense aromas, perfect for pure tasting with robust wines.
Recognizing the maturity of Parmigiano Reggiano is made easier by the Consortium’s color-coded labels: Lobster-colored for over 18 months, Silver for over 22 months, and Gold for over 30 months, ensuring consumers can identify the cheese’s maturation stage accurately.
Tasting Session
No tour would be complete without a tasting session. Savor the nuanced flavors of Parmigiano-Reggiano at different stages of maturation, often accompanied by local wines or balsamic vinegar.
Souvenir Shop
Before you leave, don’t forget to stop by the souvenir shop to pick up a wheel or wedge of freshly made Parmigiano-Reggiano. You may also find other local products like pasta, olive oil, and even cheese-making kits for the aspiring artisan in you.
Modena and Parma have the most Parmigiano Reggiano Diaries.
In the world of Parmigiano-Reggiano, two names consistently rise above the rest: Modena and Parma. Located in the Emilia-Romagna region of Italy, these provinces are home to the highest concentration of dairies specializing in the production of this illustrious cheese. But why are these areas so densely populated with dairies, and what makes them the epicenters of Parmigiano-Reggiano production? This chapter delves into the unique attributes that make Modena and Parma the cheese capitals of the world.
The Perfect Terroir
Geographical Significance
Modena and Parma are strategically located in a zone that offers a unique blend of fertile soil, high-quality water sources, and optimal climatic conditions. This ‘terroir’ is not just a fancy term; it’s the secret sauce that makes Parmigiano-Reggiano from these provinces truly exceptional.
Climatic Conditions
The weather in Modena and Parma, marked by cold winters and warm summers, plays a significant role in the quality of the milk produced. Seasonal variations influence the composition of local flora, which, in turn, affects the diet of dairy cows. The result is milk rich in proteins and nutrients, perfect for cheese-making.
Here some Daries in Parma and Modena that accept visits.
Società Agricola Saliceto
Location: Via Toscanini, 3 – Mulazzano Ponte – 43037 Lesignano de’ Bagni (PR) Price: €15 per person for groups up to 10; €10 per person for larger groups Point of Sale: Yes
Società Agricola Saliceto is known for its traditional methods of cheese-making. The guided tour offers an in-depth look into the art of crafting Parmigiano-Reggiano, making it a perfect introduction for newcomers.
Reggiani Roberto
Location: VIA F. BARACCA N. 6/A – 41013 Castelfranco Emilia (MO) Price: €20 per person, includes tastings of three seasonings of organic Parmigiano-Reggiano, organic ricotta, and organic fresh natural products Point of Sale: Yes
Located in Modena, Reggiani Roberto specializes in organic Parmigiano-Reggiano. The tasting session is a highlight, offering a variety of organic cheeses that are hard to find elsewhere.
Società Agricola Bertinelli Gianni e Nicola
Location: STRADA PEDEMONTANA 2 – 43015 Noceto (PR) Price: €50 in total for groups of 2 people, €20 per person for groups of 3 or more, €10 per child Point of Sale: Yes
This dairy offers not just a tour but also a comprehensive tasting session, making it ideal for those who wish to understand the nuances of Parmigiano-Reggiano flavors.
Cooperativa Sociale di Soragna
Location: STRADA PER DIOLO, 118 – 43019 Soragna (PR) Price: Not specified Point of Sale: Yes
This cooperative is a community-led venture that offers tours to educate the public about their local cheese-making traditions.
Caseificio Ugolotti
Location: VIA MARCO EMILIO LEPIDO, 72 – 43123 Parma (PR) Price: €17 for adults, free for children under 6, €12 for children aged 7-12 Point of Sale: Yes
Offering guided tours in English, Caseificio Ugolotti is a popular choice among international visitors. The ticket price includes a tasting session.
Caseificio di Gavasseto e Roncadella
Location: VIA SAGACIO MUTI, 2 – GAVASSETO – 42122 Reggio Nell’emilia (RE) Price: €5 for adults, €1 for children Point of Sale: Yes
This dairy is known for its affordability, making it a great option for families and large groups.
Latteria Sociale San Pier Damiani
Location: STRADA GAZZANO, 35/A – 43122 Parma (PR) Price: €20 per person, free for children up to 12 Point of Sale: Yes
Focused on delivering a comprehensive experience, this dairy offers guided tours and a tasting session included in the ticket price.
Società Agricola Giansanti
Location: STRADA TRAVERSETOLO, 228 – 43123 Parma (PR) Price: €20 for adults, €10 for boys aged 6-13, free for children under 5 Point of Sale: Yes
This dairy offers a tiered pricing system based on age, making it a family-friendly option.
Latteria Soc.Coop.Va La Grande Castelnovo Sotto
Location: VIA CASE MELLI, 80 – 42024 Castelnovo di Sotto (RE) Price: €15 for adults, €8 for children up to 17 Point of Sale: Yes
Known for its cooperative approach, this dairy provides a glimpse into community-driven cheese production.
Conclusion
A tour of a Parmigiano-Reggiano cheese factory is not just a feast for the senses; it’s an education in the art and science of one of the world’s most cherished foods. Whether you’re a cheese aficionado or a casual foodie, this tour offers a unique and enriching experience that will leave you with a newfound appreciation for the “King of Cheeses.”
So, are you ready to book your tour and immerse yourself in the world of Parmigiano-Reggiano? Trust us, it’s an experience that’s worth every moment and every mouthful.
Parmesan cheese, or Parmigiano Reggiano as it’s authentically known, holds an esteemed place in the world of culinary delights. This cherished cheese, handcrafted in specific regions of Italy, offers not just a unique gastronomical experience, but its creation process is a fascinating spectacle in itself. Embark on this immersive journey through the enchanting cheese factories of Italy, where the allure of Parmesan intertwines with the cultural richness and culinary treasures of each city.
Parma
Your Parmesan journey naturally begins in Parma, the city lending its name to the celebrated cheese. Here, several ‘caseificios,’ or dairy factories, open their doors to tourists, offering guided tours of the meticulous Parmesan making process. From the initial milking of cows to the fascinating transformation of milk into cheese, followed by the extensive aging process, you’re in for an intriguing experience.
Parma is not just about Parmesan, though. This culturally rich city was named the Italian Capital of Culture in 2020. Visit the renowned Teatro Regio opera house and the stunning Parma Cathedral with its Italian Romanesque architecture. Don’t forget to indulge in the city’s signature dish, “Tortelli d’erbetta,” a delightful pasta filled with ricotta, parmesan, and herbs, served with melted butter.
Reggio Emilia
Your next stop is Reggio Emilia, a city teeming with dairies producing authentic Parmigiano Reggiano. An early morning visit lets you witness the cheese-making process in its full glory, right from the fresh morning milk delivery.
As you soak in the city’s vibrant culture, be sure to explore architectural marvels like the Valli Theatre and the Basilica della Ghiara. Reggio Emilia is also famous for its “Erbazzone,” a savory pie filled with spinach, chard, and of course, Parmesan cheese – an authentic taste of the region you won’t want to miss.
Modena
Modena, famous as the birthplace of balsamic vinegar, also takes pride in its Parmesan cheese production. Here, you can witness artisans as they stir massive copper vats of curdling milk and plunge freshly made cheese into a salt bath for flavoring.
After the cheese tour, visit the Enzo Ferrari Museum and the Ferrari Factory if you’re a car enthusiast. Marvel at the city’s UNESCO World Heritage-listed cathedral, Torre della Ghirlandina, and Piazza Grande. While you’re there, enjoy a plate of “Tigelle,” traditional round bread served with a variety of fillings, including cheese, a local delicacy that perfectly embodies the Modena culinary experience.
Mantua and Bologna (designated areas)
The journey continues to specific areas of Mantua and Bologna that also produce Parmesan cheese. Here, you can experience small, family-run farms that have been maintaining Parmesan’s legacy for generations.
In Mantua, visit the Renaissance-era Palazzo Te and the Basilica di Sant’Andrea. The city’s signature dish, “Tortelli di Zucca” (pumpkin ravioli), is a sweet-savory delicacy that will thrill your palate. Bologna, a city renowned for its vibrant food scene, offers landmarks like its medieval towers and the University of Bologna. Do not leave without trying the city’s famous “Tagliatelle al Ragu,” a hearty, slow-cooked meat sauce served over fresh tagliatelle pasta.
As you traverse these regions, you’ll not only gain insight into Parmesan’s artisanal production process but also immerse yourself in the rich culture, historical landmarks, and unique culinary delights of these Italian cities. This journey through the world of Parmesan cheese offers a multi-sensory experience, a testament to the timeless bond between tradition, craftsmanship, and culinary pleasure.
Optimal Seasons for Emilia Romagna Explorations
The Emilia Romagna region, encompassing the cities of Parma, Reggio Emilia, and Modena, offers a wealth of experiences year-round. However, to fully absorb the essence of Parmesan cheese production and the region’s vibrant culture, some seasons stand out as particularly inviting.
Spring (April to June)
Spring is a delightful time to visit Emilia Romagna. As the region bursts into bloom, it’s an excellent season for cheese lovers, as this is when the cows start grazing on fresh grass, contributing to richer, more flavorful milk for cheese production. The weather is typically mild, ideal for sightseeing and leisurely walks through the city streets or the countryside. Spring also sees food festivals celebrating local produce, providing a fantastic opportunity to delve into the regional culinary scene.
Autumn (September to November)
Autumn is another beautiful season to explore Emilia Romagna. The weather is usually pleasant, with the heat of summer subsiding. This time of year, the region is awash with vibrant fall colors, providing a breathtaking backdrop for your travels. Autumn also marks the beginning of the white truffle season, an exquisite delicacy that can be enjoyed at local markets and restaurants. Moreover, in November, the new Parmigiano Reggiano season begins, making it an exciting time to visit the cheese factories.
While summer and winter offer their unique charm, the scorching heat of summer can make touring the cheese factories a bit challenging, and winter may limit your outdoor activities due to shorter daylight hours and colder weather. Nevertheless, the cities of Emilia Romagna remain bustling with cultural and culinary activities throughout the year.
Whether you’re marveling at the cheese-making process, tasting the unique delicacies of each city, or soaking in the rich culture and history, every season brings a different shade of Emilia Romagna to life. So, plan your visit according to your preferences and get ready to be captivated by this enchanting Italian region.
Traveling to the Emilia Romagna region can be quite straightforward, thanks to its well-connected transportation network. Depending on where you’re traveling from, you can choose from several convenient entry points.
By Air
The Emilia Romagna region is serviced by several airports. The Bologna Guglielmo Marconi Airport (BLQ) is the largest and most connected, with flights from several international and domestic locations. It’s a perfect entry point if you’re beginning your trip in Bologna or planning to explore the southern part of the region.
Parma also has an airport, the Parma Giuseppe Verdi Airport (PMF), though with fewer connections. If you’re planning to start your Parmesan journey directly from Parma, this might be a convenient option.
For visitors traveling from within Europe, the Modena Airport (ZMO) offers several connections. However, it’s primarily used for private and sports flights.
By Train
The Emilia Romagna region has an extensive railway network that connects it with other major Italian cities. Bologna’s central train station, Bologna Centrale, is one of the most important railway junctions in Italy. High-speed trains connect Bologna with Milan, Florence, Rome, and Venice, making it easily accessible for those already in Italy or entering from neighboring countries.
By Car
If you prefer a scenic drive, Emilia Romagna can be reached by car from other parts of Italy. The region is well-serviced by motorways, like the A1, connecting Milan to Naples, and the A14, connecting Bologna to Taranto.
Once you’re in Emilia Romagna, the transportation options – whether by train, bus, or car – make it easy to hop between the cities of Parma, Reggio Emilia, Modena, and beyond. Enjoy planning your journey into the heartland of Parmigiano Reggiano production and the rich cultural and culinary delights that await.
