FOOD VALLEY FACTORY TOUR half day transportation included

FOOD VALLEY FACTORY TOUR half day transportation included

A real immersion in Food Valley, where Parmigiano-Reggiano and Balsamic Vinegar have been produced from decades thanks to people who work with passion and dedication, guided by a strong tradition and a perfect territory.

Itinerary
This is a typical itinerary for this product

Stop At: Fattoria Rossi S.S., Via Leopardi, 18, 42020 Montecavolo RE, Italy

We will depart from Reggio Emilia at 08:30 am, in order to be in time for the visit at the cheese factory.

Your visit will start at 9am, when fresh milk is already inside the cauldrons, ready to be processed. You will see how the curd is broken down into granules to create the cheese mass, how the cheese is collected with special techniques to create the typical final shape, and the brining.

During the visit a staff member will be giving you all the information about the process and reveal all the secrets of this untouched tradition.

After the cheese factory you will be visiting the farm, just few minutes away. The farm stands in the open space, surrounded by gentle hills.

A staff member will explain you about all different farm areas, from the stalls to the fields where cows breed free.

Then you will be escorted to the stock room. Thousands of freshly made Parmigiano-Reggiano pieces are stocked here every day until the time they are removed depending on the aging process.

Your experience ends with a full tasting of local products (including Parmigiano-Reggiano, prosciutto, bread, balsamic vinegar, wine and water).

Before leaving the farm you will have around 15 minutes time to spend at the local shop.
***THE LOCATION IS AN EXEPLE. We will confirm locations as per availability***

Duration: 3 hours

Stop At: Il Borgo del Balsamico, Via della Chiesa 25 provincia di Reggio Emilia, 42020 Botteghe di Albinea Italy

After tasting, you will depart from the farm and in 20 minutes you will be in an ancient balsamic vinegar factory.

Balsamic Vinegar is an incredible and rare product that requires the peculiar weather conditions of the Food Valley: raw local ingredients, man skills, pureness of nature and patience. The minimum required time to age and process balsamic vinegar is 12 years!

What you get at the end is a unique elixir that is not to be used on large scale: just few drops on a dish can turn the taste like no other dressing.

This type of vinegar sits for years (or decades) in barrique batteries with different sizes for every different stage of aging. The last ones are the smallest ones and there is the final product.

Today you will visit one ancient “acetaia”, the place where the magic balsamic vinegar process take place.

A staff member will provide the information about every stage of production and conservation, the different labels and aging levels.

The tour ends with a tasting of 4 types of balsamic vinegar.

After the visit you will have the chance to spend free time in the beautiful outdoor spaces and in the local shop.
***THE LOCATION IS AN EXEPLE. We will confirm locations as per availability***

Duration: 2 hours