Food tour

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 product

Stop 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 hour

Stop 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 hours

Stop 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