Parmigiano Reggiano (PDO) and Traditional Balsamic Vinegar of Modena (PDO): a typical combination which is commonly found on the dinner table of Emilians, two products related to a history with strong roots in the Modenese territory and carried on over many generations. What should you expect? A family-run Acetaia (where they produce balsamic vinegar), the desire of passing down love and respect for nature, a special care of the true creators of balsamic vinegar, acetobacteria.
In this tour we will understand that in order to create the unique balanced taste of real Parmigiano Reggiano BIO organic cheese it takes the expert eye of the “Casaro” (dairy-master), who needs in turn the best milk. How? By raising healthy cows who produce good milk because they are properly fed with alfa-alfa, hay, the best natural ingredients, in the countryside of Modena, trying to follow the natural cycle as much as possible. We will see them lying lazy next to the cheese factory and learn about their daily life too!
Next stop is at a family-run Acetaia to learn about Modena’s people tradition to make Traditional Balsamic Vinegar, which is much more than a vinegar. It takes at least 12 year of aging, in different wooden barrels, by transfering the product and refilling the barrels in a very accurate procedure; and after 25 years it can be called “extra-vecchio” with its golden capsule, having achieved a perfectly-balanced balsamic aroma that makes it the best ingredient in drops to enhance so many gastronomic recipes, like locals in Modena do.
The tour ends with lunch in a traditional Trattoria where we will enjoy the most typical dishes of the Emilia region.
In this tour we will understand that in order to create the unique balanced taste of real Parmigiano Reggiano BIO organic cheese it takes the expert eye of the “Casaro” (dairy-master), who needs in turn the best milk. How? By raising healthy cows who produce good milk because they are properly fed with alfa-alfa, hay, the best natural ingredients, in the countryside of Modena, trying to follow the natural cycle as much as possible. We will see them lying lazy next to the cheese factory and learn about their daily life too!
Next stop is at a family-run Acetaia to learn about Modena’s people tradition to make Traditional Balsamic Vinegar, which is much more than a vinegar. It takes at least 12 year of aging, in different wooden barrels, by transfering the product and refilling the barrels in a very accurate procedure; and after 25 years it can be called “extra-vecchio” with its golden capsule, having achieved a perfectly-balanced balsamic aroma that makes it the best ingredient in drops to enhance so many gastronomic recipes, like locals in Modena do.
The tour ends with lunch in a traditional Trattoria where we will enjoy the most typical dishes of the Emilia region.
TOUR CAN BE:
- Private for 2 guests: Upscale price
- Private or Semi-private: min 4 – max 6 guests
- Small groups (families, friends)
WHEN:
Monday, Wednesday, and Friday, all year excluding Italian Public Holidays.
THE TOURS ARE IN COLLABORATION WITH EMILIA STORY TELLERS: Contact them directly for reservations or more information at info@emiliastorytellers.com.
