La Spezia Trip Overview
Shore Excursion from La Spezia to Parmesan Cheese, Ham & Balsamic Vinegar
We start our tour together to visit the Cheese factory and Ham factory at the agreed upon starting time. The visits depend on the producers availability. The basic plan will be to start in Parma, then travel to Langhirano. Once our visit is over in Langhirano, we return to Parma.Then will have the time to taste also the famous Balsamic Vinegar from Modena
Additional Info
Duration: 10 hours
Starts: La Spezia, Italy
Trip Category: Tours & Sightseeing >> Bus & Minivan Tours
Explore La Spezia Promoted Experiences
What to Expect When Visiting La Spezia, Liguria, Italy
Shore Excursion from La Spezia to Parmesan Cheese, Ham & Balsamic Vinegar
We start our tour together to visit the Cheese factory and Ham factory at the agreed upon starting time. The visits depend on the producers availability. The basic plan will be to start in Parma, then travel to Langhirano. Once our visit is over in Langhirano, we return to Parma.Then will have the time to taste also the famous Balsamic Vinegar from Modena
Balsamic vinegar from Modena tasting
Parmesan cheese factory and tasting
Parma ham factory and tasting
Prosciutto is made from either a pig’s or a wild boar’s hind leg or thigh, and the base term prosciutto specifically refers to this product. Prosciutto may also be made using the hind leg of other animals, in which case the name of the animal is included in the name of the product, for example “prosciutto cotto d’agnello” (“lamb prosciutto”). The process of making prosciutto can take from nine months to two years, depending on the size of the ham.
Parmigiano-Reggiano is an Italian hard, granular cheese produced from cow’s milk and aged at least 12 months. It is named after the producing areas, the provinces of Reggio Emilia, Parma, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantua (Lombardy) on the right/south bank of the Po. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. Both “Parmigiano-Reggiano” and “Parmesan” are protected designations of origin (PDO) for cheeses produced in these provinces under Italian & European law. It has been called the “King of Cheeses” and a “practically perfect food”.
