Parmigiano Reggiano, Balsamic Vinegar and fresh pasta tour

About this tour

Spend three to four hours in the Modena hills learning how Parmigiano Reggiano and Traditional Balsamic Vinegar are made, then cook tortelloni from scratch in a family home before sitting down to eat what you've prepared. You'll visit a working dairy, taste aged vinegars in a kitchen where recipes have been passed down through generations, and finish with a proper lunch of handmade pasta, local cheeses, cured meats and wine.

Highlights

• Watch Parmigiano Reggiano being made and aged at a local dairy
• Taste multiple vintages of Traditional Balsamic Vinegar
• Roll and fill tortelloni ricotta e spinaci by hand
• Eat lunch around a family table in a Modena farmhouse
• Learn production methods directly from locals
• Sample cured meats, honey and Lambrusco wine

What to expect

The morning begins at a working dairy where you'll see how milk becomes Parmigiano Reggiano, from the vats through to the aging caves. Next, you'll head to your host's family home nestled in the hills. Here you'll taste different aged balsamic vinegars and get a primer in how they're made. Then comes the cooking: you'll make fresh tortelloni from dough, learning the traditional fillings and folding technique alongside your instructor. By lunchtime you'll be hungry. You'll sit at a shared table with the other guests and eat the pasta you've made, alongside local cheeses, cured meats, bread, honey and wine.

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