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A full day tracing Italy's most famous foods to their real source.
A private full-day food trip from Florence into Emilia-Romagna, visiting a real parmesan cheese factory, a prosciutto producer, and a balsamic vinegar manufacturer.
Visit a parmesan cheese factory, a prosciutto factory, and a balsamic vinegar manufacturer using centuries-old production methods, sampling foods at each stop and enjoying a lunch of traditional regional dishes paired with different types of balsamic vinegar.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Hotel pickup included in Florence.
Parmesan, prosciutto, and balsamic vinegar all visited at their source.
See traditional production techniques still used today.
Back to your hotel, home, or the airport — whenever your day wraps up.
A private full-day food trip from Florence into Emilia-Romagna, visiting a real parmesan cheese factory, a prosciutto producer, and a balsamic vinegar manufacturer. Visit a parmesan cheese factory, a prosciutto factory, and a balsamic vinegar manufacturer using centuries-old production methods, sampling foods at each stop and enjoying a lunch of traditional regional dishes paired with different types of balsamic vinegar.
Parmigiano Reggiano's production method hasn't changed much since monks at the Benedictine and Cistercian monasteries of Parma and Reggio Emilia first developed it in the 12th century, drying and enlarging the cheese wheels specifically so they would keep over long periods. By the 14th century the cheese was already being traded as far as Piedmont and the coast; today's wheels are still made from raw milk, with no additives, and aged a minimum of 12 months, often much longer, under rules that restrict the name to cheese made this way in Italy.
The curing tradition behind Italian prosciutto runs further back still, to Roman-era methods of preserving pork with salt and slow air-drying described by writers as early as the 3rd century BC. The hill country around Parma, where many of the region's curing houses still operate, became known for harnessing the specific Apennine winds that dry the legs slowly over months, a technique essentially unchanged since the Middle Ages.
Balsamic vinegar's documented history in this region starts even earlier than either of those, with a barrel reportedly presented to Holy Roman Emperor Enrico III in 1046 by the Canossa family. By the 13th century, Modena's ruling Este family kept extensive vinegar cellars, or acetaie, in their palace attics — a 1556 inventory lists dozens of barrels, some already decades old, in active rotation. True Traditional Balsamic Vinegar of Modena is still aged a minimum of 12 years today, 25 for the extra-aged grade.
Visiting all three producers in one day, in a region most Florence-based travelers never actually reach, means tasting each product at the source rather than from a supermarket shelf, and a lunch built around different balsamic pairings is a different experience than most people's first encounter with the condiment as a drizzle on salad.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
