09:00 am – Meet the guide directly at the dairy and start your visit to an authentic producer of Parmigiano-Reggiano PDO: you’ll discover how the King of all cheeses has been literally made by hand in the same way since the Benedictine monks invented it 10 centuries ago! From the curdling into the typical copper heaters to the salting and the final ageing in the so-called wheel cathedrals, you will be a privileged witness of almost all the steps of production of this out-and-out food icon. Tasting at the end.

To follow  – Transfer to the very lowlands of Parma, where the river Po gradually unveils its meandering lines, and head on to learn about one of the most artisanal and prestigious cured pork meats of the world that can only be made by a restricted number of producers and aged in this extra-ordinarily humid microclimate: Culatello di Zibello PDO, the king of Parma’s charcuterie art!

To follow – Transfer to lunch venue (country-style osteria).

Tasting lunch including Culatello and other typical cold cuts from the lowlands, bread or focaccia, a pasta dish among the most iconic of the region, homemade cake(s) and a glass of local Fortana wine.

02:00 pm – End of services and back to your hotel or head on to your next destination.