Parmesan cheese, Prosciutto di Parma and Balsamic Vinegar Food Tour

Parmigiano Reggiano DOP (Parmesan): Historical evidence shows that already in 1200-1300, Parmigiano-Reggiano cheese had reached its perfect typicality that has remained unchanged until the present day. The recent history of Parmigiano-Reggiano cheese is essentially the history of how the approximately 350 small artisan dairies of the typical area (that encompasses about three thousand milk producers) has obtained, by way of Law, the recognition of their determination in preserving the processing method and the very high qualitative level of the product. It is the story of how the guarantee of genuineness of Parmigiano-Reggiano cheese is now an absolute guarantee, thanks to the precise rules, applied with strict conformity self-discipline and control. Parmigiano-Reggiano is guaranteed from more than seventy years from the Consortium and, above all, it is loved since nine centuries for its generous taste.

Prosciutto di Parma ham DOP: The production of genuine Parma Ham is the story of a special relationship between man and nature. Since Roman times, the unique conditions of the Parma region have made it possible to produce the highest quality hams that have been appreciated by gourmets for centuries. All Parma Ham authorized producers must be located within the geographical boundaries of the Parma production area, South of the Emilia way not less than 5 km from it and up to a maximum altitude of 900 metres. The name Parma Ham for instance is exclusively reserved to hams produced in Parma according to the strict rules defined by the Consorzio’s specifications, which are based on the ancient tradition of its place of origin; in 1996 Parma Ham became one of the first meat products to be awarded the Designation of Protected Origin status.

Modena Balsamic vinegar: Towards the end of the 13th century, the art of vinegar production was cultivated at the Este Court in Modena. But it was only 1747, that the adjective balsamic made its appearance for the first time, in the registers of the cellars of the Dukes of Este: it was recorded as half balsamic and refined balsamic, distinctions which correspond to the current Balsamic Vinegar of Modena (Aceto Balsamico di Modena IGP). The production regulations leave plenty of leeway, allowing the use of grape must in percentages between 20 and 90% and wine vinegar between 10 and 80%. The use of caramel is allowed, up to 2%.