300 year old Balsamico Lofts

PART 4: VINTAGE ORGANIC VINEYARD ESTATE: DOP Balsamico Tradizionale Tour; Food n Walk

In 1046 the German King Heinrich III loved this product and you will too!

First mentioned in historical writings in 1046 (da Piacenza), Balsamico is a real elixir for all Gourmet lovers, chefs or slow food fans.

Aceto Balsamico Tradizionale is produced here in our estate solely from the finest ‘Organic’ grapes and never from soured wine vinegar like its Modena industrial counterpart.

SCENIC DRIVE
PHOTO SHOOT

THE HISTORY – SPECIAL PROPERTIES

IN THE ACETAIA
3 AGES VINTAGE TASTINGS
(Traditional Balsamic Vinegar of Reggio Emilia)

COOKING WITH DOP ACETO BALSAMICO TRADIZIONALE

The stunning organic estate of DOP Aceto Balsamico Tradizionale RE

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Tour Starts n Finishes
8.45am finishes around 4.30pm – a fuller day than BB and most other Parma Food Tours

MEETING POINTS – Bar Gianni or meet-up

We can come to you at your Parma Hotel or meet at the 3 Kings meeting point

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September 18, 2012June 19, 2019

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Things to Do in Parma

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July 27, 2012June 19, 2019

Delicious Delicious Delicious Italy!! – welcome to Food n Wine tours Balsamico, Parmesan and Parma Ham tours

TRULY THE MOST BEAUTIFUL Parma tour – with Food n Walk Tour bookings manager Nick

Angelo and Nick serve up a great day in the Food Valley

Welcome to real Italy …

Angelo, Parma’s much mooted tour guide will ease you around this beautiful Italian gourmet food tour.

Food n Walk Tours Parma consist of superior quality self drive guided visits, to the production sites of some of Italy’s most famous DOP food products such as Prosciutto di Parma Ham, Parmigiano Reggiano cheese as well as breathtaking strolls through Traditional Balsamic Vinegar studios of Reggio and Modena.

THE BEST PARMIGIANO REGGIANO CHEESE TOUR

Parma FWT Parmigiano Reggiano cheese factory visit. Visiting a “Caseificio” is like going back in time. The “King of the cheeses” actually has very old origins and today, like 7 centuries ago, Parmigiano Reggiano cheese is still made following the same traditional and genuine methods. Parmigiano Reggiano cheese is protected by the European Union and can only be produced in a restricted area, the so called “zona tipica”, which includes the provinces of Parma, Reggio Emilia, Modena, and a part of Bologna (left of the Reno river) and Mantova (right of the Po river). It takes about 2 hours to see the whole production, preferably early in the morning.