Discovery Italy

The cuisine of Modena and Parma are delicious, unique and tasty although not necessarily due to old recipes but thanks to raw gourmet materials from fertile plains and the Apennines Valleys.

Parma and Modena are synonymous with “capitals of delicious food” to the point of having earned the nickname of "Food Valleys" of Europe with food brands of international importance.
The delicious cuisine of Modena and Parma in the region of Emilia Romagna includes dishes such as: anolini in beef broth, herb ravioli stuffed with ricotta cheese, salty fried cake (fried pasta eaten hot with mixed meats), tortellini in brood, papardelle, lasagne, tortellini in 'balsamic vinegar .. and much more ..
The delicious Parma ham, Parmigiano Reggiano and the balsamic Vinegar of Modena are also delicious local products.

Discover Italy Now organizes in collaboration with talented chefs, gastronomic and wine tours of 1 day or more based on genuineness and delicious recipes.

PARMIGIANO REGGIANO TOUR:
Visiting a cheese factory where the famous Parmigiano Reggiano is produced is like traveling back in time.
The "king of cheeses" has actually very old origins and today, like many centuries ago, Parmigiano Reggiano, is still producted using the same traditional and genuine methods.
Parmigiano Reggiano is protected by the European Union and can only be produced in a limited area, the so-called "typical zone" which includes Parma, Reggio Emilia, Modena, part of Bologna (near the river Reno) and Mantova (near the Po River).
It takes about 2 hours to see the whole production process which is usually done early in the morning.

PROSCIUTTO DI PARMA TOUR:
Visit of a Parma Ham factory, which is located in the southern province of Parma.
Genuine Parma ham can only be produced here using traditional and authentic methods and selecting only italian pigs.
The necessary ingredients for the production of Parma ham are: a leg of pork, a small amount of salt to preserve the meat, air to dry out the meat and at least 12 months to get a perfect taste.

ACETO BALSAMICO TRADIZIONALE TOUR:
The traditional balsamic vinegar of Modena and Reggio Emilia is a real gem for all gourmets.
It is a unique vinegar produced directly from the grape juice. The liquid is then placed in wooden barrels and through an oxidation process for several years it turns into vinegar.

CULATELLO TOUR
This excellent gastronomic product is strictly linked to the Po river and the authentic Culatello which is produced in 12 small villages in the so-called "Bassa Parmense", all located along the right side of the river Po.
Culatello is produced by the best part of a pork leg, carefully salted and cured in the humidity of cellars, where it rests for at least 11 months and it bears all the taste, smells and history of the river.

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