Bologna Parmesan Prosciutto Balsamic Food Tour


Italian Days Food Experince was an adventure!

“True travellers, all their lives, are constantly spurred on by the desire to discover new places and every time take home a variety of images, smells, flavours and sounds that are part of the charm of a city, country or landscape. This is what happens to those who decide to visit the area where Parmigiano Reggiano is produced – the provinces of Parma, Reggio Emilia, Modena, Mantova and Bologna.”

First Stop


Parmigiano Reggiano

It was very interesting and fun learning how the king of cheeses is made.


Second Stop

Aceto Balsamico Tradizionale di Modena

Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented with a slow aging process which concentrates the flavours.

Loved the lock boxes located at the restaurant, no phones allowed!

Third Stop

We stop at a building that looks like a large house, yet it looked like a factory inside, a factory of Italian Ham, Prosciutto

Fourth Stop

Light Lunch 

Eat well…. Be happy : ))

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