Wow Tripadvisor.com review – it was surely an awesome day!!!

Thank you for your great Reviews 

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Tripadvisor

2 years on – Ranked No1-2, 50+ strong reviews… help us just get better!

Tripadvisor is so important to us.  We value your feedback so let us know what takes yr fancy… and what doesn’t. We’ll be sure to fine tune your day.

Small stuff??… it’s what counts most and what we try hardest at.

 

CHECKING TRIPADVISOR OUT – HOW TO BEST ANALYSE TA REVIEWS

When I checked Food n walk tours I just felt there was that extra connection… that it wasn’t just an tour with a guide… I was right!

Recent Client quote during tour… it is about the most common observation shared with us.

Tripadvisor thank you!

It’s not just about volume of reviews with TA but other things, including Quality.

We have 55+ reviews just 2.5 years on – thank you all!

Parmigiano Reggiano Vacche Rosse 24/30 mesi porzionato

c13.00 euro per kilo

RECENT QUOTE….

His relationship with the people there is what really separates Nick as every one he works with, he has a real connection to. By the special treatment and abundant extra samples given, I’m 100% certain they treated us far better than the other tours that go through there.

 

But what are our reviewers really talking about?

TA RECOGNISE REAL QUALITY AND CARE

Our reviews talk about the sense of real quality, relaxation (never rushed) and richness of the day.

Not just that either – Tripadvisor regularly rank us 1 or 2 in Parma on the basis of what they determine as depth of service and quality.

Health and hygiene are prime considerations that leave us out there in clear blue… 

CLIENT CARE – ATTENTION TO DETAIL


Client Care is the Holy Grail for us – we are passionate about it.  

Even when we worked with ParmaGolosa we took our clients on the road like they were our very own – we took them to extra destinations that would have freaked the management out!

Why?  Because it is so important (to us) that every client feels this trip is the highlight of their vacation or even more.  We still do go the extra miles – we add in unlisted specials so that the competition can’t emulate us.

And we reflect that genuine energy and passion in everything we do for you. To the moment we say goodbye.

COMPARING US WITH OTHERS

We know all the companies on the Google search for Food Tours in Parma.  We know the cheap and the cheerful too.


With us of course we could claim to have better destinations.  A better cheese maker with wider range of tastings than any other tour…

– A better pristine ‘food safe’ Parma Ham maker with all the rooms open (health and your big vacation dream day are a huge responsibility we take completely on-board for you).  And the best tastings onsite… not many agencies offer that special treat.

A paradise Modena Balsamico loft that is genuinely 300 years old and spotless.  

A selection of truly fantastic Gourmet lunch destinations and choices, tops our best in Parma roster.  Smorg tastes, massed cold cuts and mixed fresh Porcini and black truffle pastas or tortelli for less than 26.00 per person all inc.

CUTTING CORNERS?  NOT FWT

CHECK OUT DRIVING ISSUES 

In the past 18 months Parma Police have stopped guides illegally transporting clients in-car.  The day is ruined and the fines are enormous… it’s not an option.

Our advice is to hire a car and we’ll take you on safe country roads for an easy drive around tour.  We can help you hire a car for as little as 60.00 euros.

We do not charge extra fees for driven tours for special circumstance clients.

For elderly clients we can port between destinations FOC.

WE’LL GUIDE YOU THROUGH A BEAUTIFUL DAY

Truth is no one else has anything quite like our collection of destinations.

That’s why with 22 reviews Tripadvisor recognise us for what we are.

 

We’ll do you proud. It’s your amazing Italian food day, after all.

FWT 

 

Tripadvisor

 

“A Day In Paradise” TAdvisor LINK

Great tours in Parmesan cooking room-

From the moment Nick came to ‘collect us’ -because we got lost, we knew we had the right guy! He brought us to watch and learn about the birth of Parmesan cheese. I wish that I could include the smells in this review! We ended the cheese tour in the shop dipping Parmesan in Balsamic and honey-stop drooling because it only gets better! 

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The world beyond the Bolognese: the Parma food trail – Paul Lay

… beyond the Bolognese – a great guided tour of Italy!

Paul Lay – ed FWT

www.parmigiano-reggiano.it

Rocket and Parmigiano-Reggiano Cheese Salad

12:01AM BST 19 Aug 2006

A Great Italian Trip

For lovers of Italian food and touring Italy, there are countless pleasures to savour along the Italian food trail of the via Emilia, the ancient road that links the great food cities – Parma, Modena and Bologna – of the northern province of Emilia-Romagna.

Now that Ryanair has opened a route to Parma, it’s easier than ever to travel in Italy, explore Italy’s gastronomic heartland, eating in endless trattorias, visiting wineries, an abundance of colourful country markets and, with a car, meandering off the main road to visit some of the region’s hundreds of specialist food producers.

Continue reading “The world beyond the Bolognese: the Parma food trail – Paul Lay”

NEW Budget Tour – with Profile


 Streamline tour!  Same places as 3 Kings – simple lunch stop UBuy – lean prices!!!

COUPLES BUDGET BEATER TOUR!!!  a new optional Food n Walk Tour!

A budget tour taking in Parmigiano Reggiano Parma Ham Balsamico with a picnic lunch atop a mountain vista!!!

84.00 per person!!! SEPTEMBER OFFER (for tours booked after Sept 1 2012) – Couples Only – inc Balsamico tour n taste, Parmigiano tour n tasting, Parma ham tour n picnic…

The Best Pricepoint Food Tour in Parma!

torrechiara langhirano parma1

Torrechiara Castle Parma – Photo call in the heart of our Food Valley Golosi tour day

The BB day tour

Profile 

1. Parmigiano Reggiano – visit a small family producer
2. Parma ham – one of Parma’s leading Prosciutto makers
3. Balsamico Tradizionale – dropping in on a regal estate and truly artisan maker

Light Lunch is your call – not included in the tour total

Balsamico Vintage tastings 6.00 per person

Scenic Drive n Picnic or Light Lunch (you choose on the day in our langhirano Deli Cafe – )

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PARMIGIANO REGGIANO

Your FWT day starts with an incredible visit to one of the most revered makers of the famous Parmigiano Reggiano cheese.

 

COOKING
SALTING
AGEING

How they test the cheese

LIFTING THE CHEESE

 

TASTINGS
You will be amazed when you enter the cooking room to watch behind the scenes, the master and his family, cooking, separating the rich whey and lifting this magnificent DOP product.

 

Cheese Tour starts 9am (duration 2 hrs)

 

Food preparation takes place 365 days per annum. Non-slip footwear is advised – thong flip-flops are not suitable as some floor areas are wet.

 

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PROSCIUTTO DI PARMA

 

…Langhirano Parma Ham 100% natural, it’s in the air!

 

SCENIC DRIVE
SALTING
CURING
AGEING
BRANDING ROOMS
RESERVE ROOM

 

It is the along these Apennine foothills that conspire to create the unique conditions necessary to cure only genuine Parma Ham.

 

They say just salt, air and time is needed…

 

Please Note: most days the Prosciutto workshop is a buzz with activity – On weekends this may not be the case. We have access to the factory and will see all the processes for the gourmet Parma Ham.

 

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PICNIC

 

Choose from our delicious local quality gastrononia Cafe a selection of food as we head into the hills for our Ham Tour.

 

If it’s raining or a tad cool, we’ll choose to stay in the cafe.

 

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Balsamico Tradizionale Tour

 

SCENIC DRIVE
PHOTO SHOOTS
IN THE LOFTS
3 AGES TASTINGS – 6.00 euros per person
(Traditional Balsamic Vinegar of Reggio Emilia)

 

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 it is produced solely from the finest grapes and never from soured wine vinegar like its Modenese industrial counterpart.

 

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PRICES (in euros)  84.00 per person
Tour Starts
8.45am finishes around 3.00pm

 

MEETING POINTS – Bar Gianni

 

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

 

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SELF DRIVE PRICES

 

89.00 euros per person min 2 ppl

 

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TASTING OPTIONS

 

Balsamico 3 ages tastings – Red, Silver and Gold vintages

 

6.00 euro per person

 

Special diet requirements can be catered for… Just let us know prior to booking.

 

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LUXURY DRIVING OPTIONS      

 

4 people 280.00

 

Mini bus 360.00

 

 

 

For special tour request please just ask.

 

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Paradise tours – Italy, Food n Wine tours 2018, the finest culinary food tours of Parma

A visual stroll around the most relaxing day in Italy

Our days are incredible…

Angelo-1

 

Angelo is your great guide all the way:

My husband and I did the 3 Kings Tour (Parma Reg. cheese, Parma ham, and then ended the day in Modena sampling the ages of balsamic vinegar. What an educational experience – and I am a teacher of 41 years. Angelo our tour guide, was so knowledgeable, people knew him wherever we went, and he could impart information and answer questions. Plus, he made everyone feel so comfortable and relaxed; in addition, there was so much learning to be had from him.

 

 

By Hand

 

The Parmigiano Cheese Sky of Parma FWT-Italy

The Cheese maker of Parma FWT

FWT Parma food tours

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Home Cooked

Lunch a family affair Food n Wine tours Parma platters Cacio delp po cheese tours

 

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BOOK A DAY WITH US TODAY

Cool tasty combos: Organic fruit orchards, vineyards and healthy eating…

 

 

The 3 Kings tour takes you to the very heart of Italy

Ask for our info and pricing:  Link

 

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Secret of Emilia-Romagna

SAVE FOR LATER… OR… READ ON!

The Fecund Secret of Emilia-Romagna

Ferrara, Italy|Italy: treasure: Il Ristorantino di Colomba serves Ferrara's traditional cappellacci di zucca, handmade pasta stuffed with
Local treasure: Il Ristorantino di Colomba serves Ferrara’s traditional cappellacci di zucca, handmade pasta stuffed with squash.
MORE ON EMILIA-ROMAGNA
FWT.com’s Insider Guide:

It’s Italy’s unsung region, yet its food has conquered the world—or at least the table. Think prosciutto di Parma, Parmesan, porcini, and half of all pastas known to man (just for starters). The source of its power? Po Valley dirt—fine, dense, almost chocolately , accumulated over millennia. Patrick Symmes feasts on the cities of the plain

The soil in the Arda Valley was, in the first days of September, already furrowed for a second crop. Everywhere we looked, right beside the roaring A1 or at some forgotten crossroads amid collapsing farmhouses, machines had plucked the harvest and turned the ground. Emilia-Romagna, the flat northern heartland of Italian farming, was combed into neat rows. Everywhere we paused, we stared in disbelief. Finally, outside the supermarket in Lugagnano Val d’Arda, I stepped in among the clods.

If you’ve ever gardened, you know the feeling I had. The dirt—millions of years of silt, washed down from the Alps and Apennines and deposited into this great bowl by the flooding of the Po River—lay meters deep. It is a rich brown humus, fine, dense, almost chocolaty. This stuff—mere dirt—is the building block of the wealth, strife, and food of the Po Valley, the great plain at the heart of Italian agriculture.

The story of Emilia-Romagna is the story of that soil, which grows the grass that feeds the cows that flavor the milk that makes the Parmesan cheese taste so good just down the road in Parma. This is the soil that sprouts the corn and wheat that fatten the pigs that become the ham that becomes prosciutto di Parma. This is the brown muck, fantastically productive, that grows the Trebbiano grapes, cooked down into the aged vinegar balsamico di Modena, in the town of that name, just another half hour along the A1. And beyond that, right down the curve of the immense plain—the largest flat place in Italy—all the products of this soil have been gathered into Bologna, one of Italy’s great, innovative trading cities, whose nimble-minded gourmets invented much of what passes for Italian food around the globe. Ravioli? Tagliatelle? Lasagna? Polenta? Tortellini? Half of all pasta shapes? All from Emilia-Romagna. If your mouth is not watering, stop reading here.

The soil next to the supermarket in Lugagnano wasn’t just brown and rich: It was practically alive, a tightly packed silt that the machines had turned up into chunks the size of dinner plates. I prodded one with my foot. “The size of dinner plates,” I said to my wife, awed.

“Bigger,” she corrected. Some of the pieces were the size of serving platters.

If you want to know how Emilia-Romagna has conquered the world, one table at a time, you need only look down.

We had rented a stone house in Castelletto, an obscure village high up in the Arda Valley. It proved to be a steep hamlet of stone houses, many empty, and about forty year-round residents, mostly old women. Ours was the only rental property in Castelletto, found online. It had good views, modern everything, and it rattled in the fierce mountain winds.

Our son, Max—a precious bundle, aged fourteen months—attempted his first steps in Castelletto’s empty playground. We took our first steps too: awkward greetings in Italian, and a quick scamper to the valley’s most famous site, the fortress town of Castell’Arquato. I struggled up the medieval keep with Max on my back, and we surveyed the views up the Arda—an ugly dam, and then the gentle Apennines, sharing a border with Tuscany. In the other direction was the great flat plain of the Po River.

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Fr more info email me at info@foodnwalktours.com

 

Nick Garrett