-20%Cancellazione gratuita
Parma: visit to the cheese factory and masterclass on Parmigiano Reggiano
Le descrizioni sono mostrate in inglese.
Le descrizioni provengono dall’operatore e sono tradotte automaticamente.
- 1 h 30 min
- Cancellazione gratuita fino a 24 h prima
- 2 lingue
- Conferma immediata
In evidenza
Discover the world of Parmigiano Reggiano PDO with a guided tour inside an authentic dairy in the territory of Parma. During the tour you will learn about the main stages of production, from milk processing to forming forms, to the fundamental role of brine and aging. You will visit the maturing warehouse, one of the most suggestive environments of the dairy, where the forms of Parmigiano Reggiano rest. The Guide will tell you about the daily work, quality controls and features that make this product one of the most important symbols of the Italian gastronomic tradition. The tour ends with a tasting of aged Parmigiano Reggiano PDO, accompanied by local wine. - Guided tour of an authentic Parmigiano Reggiano PDO cheese factory - Discovery of the main stages of production and maturation - Access to the maturing warehouse - Final tasting of Parmigiano Reggiano DOP with local wine
Incluso
Cosa è incluso
- Tasting of Parmigiano Reggiano PDO
- Guide during the experience
- Explanation of the production phases of Parmigiano Reggiano PDO
- Glass of local wine
Cosa non è incluso
- Transport to and from the dairy
- Hotel pick-up and drop-off service
- Purchases in the company shop
- Extra tastings or drinks not indicated in the program
- Tips and personal expenses
Itinerario
During the visit to the dairy, travelers will discover the production of Parmigiano Reggiano DOP up close. Accompanied by the Guide, they will be able to observe the main stages of raw milk processing, traditional copper boilers and, when required by production times, the extraction of new forms. The visit continues in the brine room and in the maturing warehouse, where the forms rest until the right maturation is reached. Here the quality control method, including the traditional “typing” of the forms, used by experts to evaluate their internal structure, will be explained. The experience allows you to understand the work, care and time required to obtain one of the symbolic products of the Parma Food Valley.
Cancellazione
Cancellazione gratuita fino a 24 ore prima dell’inizio, con rimborso totale.
Recensioni
5,0
- 51
- 40
- 30
- 20
- 10
I voti arrivano da 1 recensioni raccolte dal nostro partner di prenotazione. Sono parole dei viaggiatori, nell’ordine in cui sono state scritte — mai riordinate per far apparire meglio l’esperienza.
Da sapere prima di partire
- Punto d’incontro
- Free parking just outside the dairy. After parking, walk to the main entrance and wait for your Guide or staff. Arrive at least 10 minutes early and show your voucher at the reception.
- Prelievo
- Tutti si ritrovano al punto di partenza; non c’è prelievo.
- Tipo di biglietto
- Mobile or paper ticket accepted
- Dimensione del gruppo
- Fino a 20 viaggiatori
- Gestito da
- Az Agricola Santa Lucia
- Infants are required to sit on an adult’s lap
- Suitable for all physical fitness levels
How it compares in Parma
- Its from-price is 77% below the median of the 143 experiences we list in Parma.
- It is shorter than most of them.
- By number of reviews it ranks 94 of 143.
- The operator lists free cancellation on it.
About Parma
Parma, in Emilia-Romagna, is a refined food city of Romanesque and Renaissance buildings, famed for its ham and cheese and for opera.
Parma's cathedral and its pink-marble baptistery, begun by the sculptor Benedetto Antelami in the 1190s, stand side by side in the main piazza, and Correggio painted the swirling Assumption of the Virgin in the cathedral dome. The Palazzo della Pilotta, a vast Farnese palace, holds the National Gallery and the wooden Teatro Farnese. The Teatro Regio is one of Italy's respected opera houses, and Verdi and Toscanini both have strong ties to the city.
Offerte speciali a Parma
I prezzi barrati arrivano dall’operatore, mai da noi.
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