The Best Acetaie, Parmesan Dairies, and Prosciutto Producers in Emilia-Romagna

Emilia-Romagna, the beating heart of Italy’s food valley, is revered worldwide for its unmatched culinary excellence. From the rich aroma of aging Parmigiano-Reggiano to the sweet depth of traditional balsamic vinegar and the delicate saltiness of Prosciutto di Parma, the region offers an immersive food journey that is both historic and unforgettable. In this guide, we explore some of the best places to experience these iconic products firsthand.

1. The Best Acetaie (Traditional Balsamic Vinegar Producers)

Aceto Balsamico Tradizionale di Modena and di Reggio Emilia are not just condiments; they are cultural artifacts aged over decades in wooden barrels. Visiting a traditional acetaia offers a glimpse into centuries-old techniques passed down through generations.

Acetaia Pedroni (Modena)
Located in the village of San Pancrazio, this historic acetaia has been producing balsamic vinegar since 1862. The Pedroni family’s barrels, some more than 100 years old, give their vinegar a unique character. Their guided tours offer tastings of various aging stages, from 12 to over 25 years.

Acetaia Cavedoni (Castelvetro di Modena)
A family-run acetaia that dates back to 1860, Cavedoni is known for its rich, velvety vinegar. The family estate, nestled among the hills of Castelvetro, includes an onsite museum and shop. Their “Extra Vecchio” is a must-taste.

Acetaia San Giacomo (Novellara, Reggio Emilia)
This acetaia offers an artisanal approach with strictly organic processes. San Giacomo’s balsamic is aged in ancient barrels and bottled with care. The estate also includes a vinegar library and tasting sessions with food pairings.

2. The Best Parmesan Dairies (Parmigiano-Reggiano Producers)

Parmigiano-Reggiano, the “King of Cheeses,” is made following strict DOP guidelines. Visiting a caseificio (dairy) allows you to witness the process from milk to wheel.

Caseificio 4 Madonne (Lesignana, Modena)
This cooperative dairy opens its doors daily for visitors to see the traditional production process. Watch the early morning transformation of milk into curds, see the salt baths, and visit the aging rooms filled with golden wheels.

Caseificio Gennari (Collecchio, Parma)
A family operation since 1953, Gennari is known for its variety of Parmigiano types, including rare red and brown cow milk versions. Their aged wheels (up to 60 months) offer a deeper, nuttier flavor.

Caseificio San Pier Damiani (Parma)
Set in the countryside near Parma, this dairy welcomes small groups for intimate tours. The knowledgeable staff explain the nuances of milk sourcing, curd cutting, and the long aging process. Samples are generous and educational.

3. The Best Prosciutto di Parma Producers

Made only in the hills around Parma, true Prosciutto di Parma is a PDO product known for its subtle sweetness and melt-in-the-mouth texture. The production is tightly regulated and best understood in person.

Salumificio Conti (Langhirano)
One of the most respected names in the prosciutto world, Conti offers well-organized factory tours that walk visitors through the curing, salting, and aging process. Their cellars house thousands of hams hanging peacefully in the dry mountain air.

Salumificio La Perla (Langhirano)
La Perla is a small producer known for craftsmanship and a deep respect for tradition. Their tours are detailed and hands-on, often led by family members who’ve worked in the business for decades.

Prosciuttificio San Nicola (Tizzano Val Parma)
Located higher in the Parma Apennines, San Nicola enjoys a cooler, more ventilated climate ideal for slow aging. The resulting prosciutto is delicate and well-balanced. The tour includes tasting with wine pairings.

Planning Your Culinary Journey

Emilia-Romagna is best explored at a slow pace. Start your morning in a caseificio to witness Parmesan being made at dawn, followed by a midday stop at an acetaia for a vinegar tasting. End your afternoon with a prosciutto tasting accompanied by local Lambrusco or Malvasia wines.

For travelers based in Modena, Parma, or Bologna, many of these producers are within a short drive and can be combined into a full-day or two-day itinerary. Local tour companies like Emilia Delizia offer curated experiences that combine all three icons into a seamless journey.

Final Thoughts

A visit to Emilia-Romagna is a must for any food lover, but going beyond the restaurants and into the production sites offers a deeper appreciation of the care, tradition, and time that define Italian gastronomy. Whether you’re tasting a 25-year-old balsamic, breaking open a Parmigiano wheel, or savoring hand-aged ham, these visits provide a multisensory encounter with Italy’s finest.

For those seeking to experience these treasures firsthand, booking a guided culinary tour ensures access to the best producers and the most memorable tastings. Buon viaggio e buon appetito!