Taste the crumbly, strong and salty D.O.P. Parmigiano-Reggiano. And sigh. Such beauty in a small bite!
Today, you will learn everything about the preparation of the famed Parmigiano cheese — from meeting the cows which provide milk, to touring the warehouse where the cheese is seasoned.
Your next discovery is the renowned balsamic from Modena. It’s an ancient tradition passed down from generation to generation, crafting balsamic from grapes. You will learn about the fermentation and aging process, to understand that true Balsamic is not vinegar. For these are the gastronomic joys of being in Emilia-Romagna.