Begin your culinary journey by heading to a traditional dairy producer to witness every stage of Parmigiano Reggiano production. See the extraction of the fresh wheels, visit the brining room, and explore the ageing warehouse. At the end, enjoy a tasting of cheese paired with local wine.
Next, move on to a Prosciutto di Parma DOP producer. After an introduction to the territory, tour the production rooms and the curing cellars. The visit concludes with a tasting of Prosciutto di Parma served with rustic bread and wine from the Parma hills.
Finally, visit an artisanal roastery to discover the journey “from bean to cup.” A presentation on the history of coffee, its origins, and the characteristics of the main varieties sets the stage. In the Roastery Lab, examine green coffee beans, learn how they’re harvested, and how blends are created, with insights into raw beans and their countries of origin (Ethiopia, Brazil, India, and more). Then step into production to observe the roasting and packaging process. Finish with a tasting of freshly roasted coffee accompanied by a handcrafted sweet.
