Food & Ferrari tour: All in 1! - Small group tour
from € 149 per person
from € 149 per group
guidesforitaly.com
from € 149 per person
from € 149 per group
Food & Ferrari tour: All in 1! - Small group tour
 (27 Reviews) 
from € 149 per person
from € 149 per group
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Food & Ferrari tour: All in 1! - Small group tour

 (27 Reviews) 

This once-in-a-life-time experience will take you to the ITALIAN FOOD VALLEY.


Duration 8h
20 participants maximum
Service with guide


Didi you know that the most famous and delicious Italian foods are produced in Emilia-Romagna? We will assist to the Parmigiano‐Reggiano cheese production. Parmigiano‐Reggiano is strictly bound to its place of origin. Both the production of milk and its transformation into cheese take place in the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River. The secret of such goodness originates in the place of origin, in the natural feed, and in the high quality milk with no additives. During the long aging process, natural fermenting agents in the milk give the cheese its particular flavour and texture, in other words, its typicality. The verb “to make” is absolutely correct in this case because Parmigiano‐Reggiano cheese is not just manufactured, but “it is made” today as it was made eight centuries ago, using those same typical and genuine ingredients: the precious milk from the area of origin, fire, rennet, the expertise of old methods and the skill and knowledge of cheese masters. Then, it is aged naturally for two years or more; however, this implies a great deal of effort because cheese wheels must be brushed and turned continually, they must be taken care of, supervised and inspected day after day to assure their compliance with the rigorous maturation standard. Aging also means risk and trepidation because the miracle of a perfect maturation is essentially determined by nature’s own slow rhythm. The visit to the diary will be followed by a tasting.
We will then visit a Prosciutto DOP Producer. One of the earliest references to ham production in our region appeared about 100 BC in the writings of Cato, who described the practice of burying pork legs in barrels filled with salt. The meat was then dried and smoked. As the process of making air‐cured Prosciutto was refined, the smoking step was discontinued. During classical times, hams from this region were one of the delicacies featured on banquet tables. In fact, the pairing of melon or figs with Prosciutto may have roots in the Roman custom of starting meals with fruit.
Our visit at the producer’s will conclude with a delicious Prosciutto tasting!!!
Have you ever heard about Italy’s black gold? We are talking about the traditional balsamic vinegar which is produced only in the areas of Modena and Reggio Emilia. The families of the area have always been very proud of their production of Balsamic Vinegar, and have a set of barrels in the attic as a seal of ancient family traditions, if not a confirmation of noble family roots. Born centuries ago as a medicinal of exclusive use of kings and emperors, it has found its place in the kitchen as a product of excellence, it heightens the flavors and enriches every dish on the Emilian table, from the most simple to ones such as salads and row vegetables, to the most refined dishes such as filled pastas or meats. Welcomed in a private property we will taste this special traditional balsamic vinegar and learn family recipes and secrets!
This amazing tour also includes the visit to the Ferrari Museum in Maranello. Adjacent to the factory, the Ferrari Museum traces the history and heritage of arguably the world’s premier marque.
A true custodian of the myth, the gallery, the company’s official exhibition, receives over 500,000 fans from all over the world every year. It houses cars, images ad trophies that have characterized the history of the brand and have been hugely successful on commercial markets and worldwide circuits.
Our day will conclude with a delicious gourmet lunch accompanied by a selection of local wines served in a family-run restaurants on the hills.

Technical Information
Availability: Monday-Wednesday-Friday-Saturday-Sunday
Duration: 8h00
Who is this for?: Anyone and everyone


The tour includes:

transportation with pick up and drop off from/at your Hotel in Bologna/Bologna Centrale railway station
tour guide service
visit to a Parmesan Cheese producer with tasting
visit to a Prosciutto Producer with tasting
visit to a Traditional Balsamic Vinegar producer with tasting
visit to the Ferrari Museum in Maranello (privileged entrance, ticket + reservation, skip the line)
lunch in a typical countryside restaurant (4-courses lunch with selection of local wine included)


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Comments on this tour 
(27 Reviews) 


Tour code: 

S56B12390


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