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The Cheese makers work 365 days a year making wonderfull product to see, taste and share. The Ham makers work in shifts some days on some days off, salting, cutting, trimming. The Balsamico makers allow the nectar to mature in peace and stillness.
Above: hand salting the Prosciutto
The 3 Jewels of Parma
3 distinct and different processes.
The land and history forges their links.
These processes are magical – enter the spirit of the work and remember this first time for a lifetime.
Above: showing the decal used to stamp the DOP mark of Parmigiano Reggiano
The banks of Balsamico finishing barrels aged in Oak, Chestnut and Cherry woods.
- 3 sites: Cheese Ham and Vinegar FPA – most popular
- 2 sites: of yr choice
- 1 site: of yr choice
with or without a choice of lunches
- Ham and Cheese light taste
- light lunch with 2 wines
- full lunch with 2-3 wines and pasta
We can tailor all choices to your times and schedules.
See our great recommendations here on TA.
- Verdi Festival in Parma Celebrates Music, Culture and Cuisine (prweb.com)
- Tasteful days in Parma: Parma Slow Food Tours (gustoitalia.wordpress.com)