Food tour: Parmesan Cheese Balsamic Vinegar Red Wine, delicious lunch
This tour is a fantastic opportunity to discover how some of our food specialities are produced. It's very interesting to learn all the phases of the parmesan cheese production. This tour finishes first with the visit to the storage, where hundreds of wheels sleeps and then with a tasting of 24months aged Parmigiano.
The Balsamic Vinegar is called also the Black Gold, because it needs a long and patience process of min. 12 years! A tasting of three different aged balsamic vinegar finishes this tour. You will continue to taste the Vinegar during the lunch: tortelloni home made, meat with potatoes, dessert… all with drops of Balsamic Vinegar.
The wine production of this area is very important: the visit starts with a guided tour inside the private Museum of Wine Traditions, and it continues into the cellars where bottles today stay and finishes with a tasting of 3 different wines.Itinerary
This is a typical itinerary for this productStop At:
Azienda Agricola Moscattini, Via Viazza di Sopra 48, 41043, Formigine Italy
Discover how the Parmesan Cheese is produced. You will see how 400 litres of milk become a wheel of Parmesan cheese. Together with "caseari", the italain name of the farmers who worked the parmesan cheese, you will see all the phases of productions...but the work early in the morning from 5 am tp 9 pm!! Before the tasting, you will visit the amazing storage, where hundreds fo wheels "sleep". The tasting is generally served with a glass of wine, bread of the area and salami, erbazzone (a typical salt cake of Modena with spinach) and balsamic vinegar.
Duration: 1 hourStop At:
Osteria Di Rubbiara, di, Via Risaia, 2, 41015 Nonantola MO, Italy
This Osteria where you will have a delicious and unique lunch is part of the ACETAIA, where Balsamic Vinegar is produced. Discover how grapes become balsamic vinegar and tast it first with a spoon, then during the lunch. The Acetaia, where all the barrels stay, is generally located in the attic of the house...the production of the real Traditional Balsamic Vinegar of Modena is a small one and you will discover in this tour why it's also called the Black Gold. This Osteria, a typical and local restaurant, is one of the oldest of the area and the food here is all hand made, as tortelloni that you will taste of course with drops of balsamic Vinegar!
Duration: 3 hoursStop At:
Gavioli Antica Cantina, Via Provinciale ovest 55, 41015 Nonantola Italy
Lambrusco and Pignoletto are the wine of this area. The tour starts first with the visit to the Museum of Wine, Traditions and Ancient Works where the guide will introduce you how the land and the wine were worked in the past; then it continues with the visit to the cellars and you will discover how the wine is produced. The tour finishes with a tasting of min. 3 wines.
Duration: 2 hours
"Confirmation will be received at time of booking"
"Not wheelchair accessible"
"Near public transportation"
"Not recommended for pregnant travelers"
"Most travelers can participate"
"This is a private tour/activity. Only your group will participate"
Hora de Inicio:
Suppliers and travelers coordinate start times within the given time periods.
1/22/2020 - 11/2/2021
Duración: 7 To 8 Hours
Lugar de comienzo:
|Monday - Saturday:||07:30 AM - 11:00 AM|
Traveler pickup is offered
We can pick up in any hotels in Bologna or Modena, as well as at the railway station of Bologna. Pick up at Bologna Railway Station in P.za Medaglie d'Oro: exit the main large hall, go on the left side where there is Burger King and Venchi Chocolate shop. Before the traffic light, there is the NCC Parking. Our assistant and our driver will wait for you with a board of My Motorland. Airports
Cancelaciones y devoluciones:
- Guglielmo Marconi Airport, Bologna Italy
For a full refund, cancel at least 24 hours in advance of the start date of the experience.