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Reggio Emilia

Our most recommended things to do in Reggio Emilia

From Florence: Parmesan, Balsamic Vinegar, & Lambrusco Tour

1. From Florence: Parmesan, Balsamic Vinegar, & Lambrusco Tour

This tour from Florence offers you the chance to discover first-hand how Parmigiano Reggiano, balsamic vinegar of Modena, and prosciutto ham are produced. Visit regional factories and estates and taste local products unique to the region of Emilia-Romagna. Enjoy a typical traditional lunch entirely made with fresh produce and 0 km ingredients. Start your trip by stepping back in time and learn how Parmigiano Reggiano is produced at a biological caseificio (cheese factory). Find out why the provinces of Parma, Modena, and Reggio Emilia are the only ones that can produce authentic Parmigiano Reggiano. Watch cheesemakers at work as they cook the milk to separate the whey and lift the Parmigiano Reggiano, then head to the aging room. Admire the rows upon rows of cheese wheels and inhale their sweet scent. Finish your time at the cheese factory by tasting various types of Parmesan cheese and ricotta paired with local products. Next, head towards an acetaia (balsamic vinegar factory), where you will serve a multi-course lunch typical of Emilia-Romagna region. You will learn about balsamic vinegar-food pairing. Every served dish is carefully paired with several varieties of balsamic vinegar. After lunch, join a private tour of the estate and its cellars. Receive a full introduction into the balsamic vinegar making process, from the pressing of the grapes and cooking the wort in the boiler to the filtration and mixing process. Before heading to the last stop of the tour, taste different types of balsamic vinegar, such as “Tradizionale” and “Extravecchio." Last stop is at a prosciuttificio (prosciutto factory). You will tour the factory, visit the production rooms, and understand how ham processing works, from the receipt of the meat to the final product. Your visit will finish off with the tasting of a wide range of their products: hams both raw and cooked, such as culatta, lardo, salami, prosciutto cotto, prosciutto al tartufo. The cold-cuts will be accompanied by crescentine, also knows as tigelle, a typical bread from Emilia-Romagna. Later, head back to Florence for drop-off.

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What people are saying about Reggio Emilia

Overall rating

3.0 / 5

based on 2 reviews

Amazing tour! We didn't have to plan a thing, everything was prearranged. We enjoyed wine tasting, Parmesan cheese tour, and a balsamic vinegar tour. Our guide was amazing and super helpful!