donnjimm United States of ...
Our first Viatour in Italy was one of the best. Our guide Michelle and driver Carlo were friendly and right on time. We traveled into the countryside to visit a working Parmigiano-Reggiano cheese plant. Michelle is very knowledgeable about the area farms and the food produced. It was exciting to see the workers engaged and how they care for the quality of the product.
We then went to a Parma ham production house one of dozens in the area to see how the prosciutto that we love is made. Again Michelle was very proud of the quality and happily answered all of our questions.
We stopped at a terrific roadside trattoria where we had a 3 course lunch with wine! Carlo got us home safely with our appetites happily satisfied. This is a great tour to actually see how are some of our favorite foods are carefully prepared.
Jim and Donna Ferraro
Performing Parma Food Tour was a dream to us. Thanks to our tour guide for her patient. She demonstrated passion and high knowledge about Parma's food industry. We recommend this tour for those enjoy gourmet food. Great food and wine at the winery we had visited.
My wife and I had been planning a pilgrimage to Parma for a couple of years, and when I found this excursion through Viator, it was exactly what we had been looking to do. We're both foodies, and love prosciutto and parmesan reggiano, so this was tailor-made. I'm happy to report it did not disappoint. We both thoroughly enjoyed the tour.
It started with a visit to a local producer of the king of cheeses, parmesan reggiano. The cheese maker had been plying his trade for 50 years and was happy to show us the process and vault where they age the cheese. They are clearly very proud of the product they make, and after tasting it, rightly so. If you have a chance to try the Vache Rosso variety, which is the parmesan that has been aged the longest, do so. It's the priciest, but the best and you have to try it at least once.
From there, we then travelled into the hills west of the city, to a producer of the Prosciutto di Parma. Again, it is a very strictly controlled process that must be followed to be able to call it a Parma ham. Salted and dry aged in the cool mountain breezes coming off of the Apennines, we learned the difference between Prosciutto di Parma, Prosciutto Crudo and Culatello. After leaving there, we briefly visited the castle of Torrechiare and it's medieval village before stopping for lunch at a local osteria where we got to sample some of the fine local produce, including the wine. The region is best known for it's Lambrusco, a dry sparkling red wine.
Our local hosts and guides from Maestro Travel Experience, Rosella and Elisa, were very kind, knowledgeable and fluent in English. Unless you're comfortable driving in Italy, I would recommend having them drive, especially with the libations at lunch.
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