President Obama and First Lady Michelle, wrote a letter to Traditional Balsamic Vinegar producers Acetaia di Giorgio praising them for their wonderful product. It’s not everyday that a company gets such a letter from the president of the United States. One can only imagine the pride and satisfaction they felt. After all, there’s a huge difference between Acetaia di Giorgio traditional balsamic vinegar and what’s sold at the supermarket. President Obama, as well as connoisseurs from Italy and around the globe all agree that Italy’s Traditional Balsamic vinegar is as precious as liquid gold.
The best variety, hands down, comes from Acetaia di Giorgio. Balsamic vinegar made by Giorgio’s family goes through an elaborate process which has been passed on by his grandmother and remained the same over the years. The vinegar is aged for a minimum of 12 years (and up to 24 years) in barrels of different noble woods such as juniper, mulberry, chestnut, and ash. Although many years have passed and the process has gone unchanged, the results still produce the same exquisite balsamic vinegar that goes well in many dishes, and is continually praised even by dignitaries.
There are two ageing of Traditional Balsamic Vinegars that are made according to the highest of standards by the producers at Acetaia di Giorgio. Some batches are aged 12 years, and the extra old ones are aged 25 years. Together, there are seven different varieties of Traditional Balsamic Vinegar of Modena made by Giorgio. Traditional Balsamic Vinegar of Modena White Cap, White Cap Cherry and White Cap Juniper are those that have been aged for 12 years.
Traditional Balsamic Vinegar of Modena extra old comes in Gold Cap, Giorgio Primo Reserve Cherry, Giorgio Primo Reserve Juniper, Carlotta 1986, and Superior. All having thier own flavour which satisfies individual palates.
It must be noted that the vinegar labelled Cherry and Juniper have been aged in only one kind of wood to give to the product a truly unique flavour.
Regardless of which Acetaia di Giorgio Balsamic Vinegar you choose, you can be sure that each varieties has an incredible complexity of aromas and flavours and fit for a king or a president.
President Obama and Michelle write a letter to praise balsamic vinegar of Modena
Emilia Delizia can organise a gourmet food visit in Modena with a balsamic vinegar producer tour, also we can add to your day parmesan cheese production tour, Parma ham, Lambrusco wine tour, castles and art guided visits of Modena and neighbouring towns.
Bologna in the last 20 years has became the mecca of the food lover and foodie travellers. With its world wide reputation for food food it never fails to attract and surprise gourmet eaters from the U.S.A, Canada, Australia, Japan, Russia, China and so on. We have seen all nationalities coming here just for one reason EAT!
Bologna is big for its fresh egg pasta and it comes in literally 100 of variation with matching sauces. Winter or summer you should not fail to try the Tagliatelle alla Bolognese (please do not ask for Spaghetti with Bolognese sauce as it is not an Italian dish but an approximation invented abroad), then you will want to try the lasagne, tortellini and tortelloni, quaretti, maltagliati and so on. A less known dish by the visitor but extremely popular in Bologna or Modena are the crescrentine or sometimes called tigelle . Small breads that back in the days were baked by the fireplace sandwiched between round shapes of clay and they constitute the staple meals for the farmer and their families. Nowadays they are served with all sort of cured meats.
Gnocco Fritto or crescentine fritte.
This is the bad boy of the Bolognese cooking style, as it is flour dough fried in lard, it is divine with prosciutto and it should not be missed for any reason. It is also very common in Modena and Parma, here you will find that it called torta Fritta.
Mortadella in Bologna.
This slow cooked pink sausage is know all over the world in its copycat versions which simply ruined this popular salumi in Italy. Now the real mortadella di Bologna is protected by the IGP label from the Italian government. The Indicazione di origine protetta indicate that the sausage is produced following a traditional recipe using only prime lean pork cut, then ground very finely which will give the pink appearance, and slowly cooked for 72 hours, the only ingredients should be pork, and salt. However it is very likely to contain nitrates added as preservative. It can be eaten finely sliced or cubed.
What to see in Bologna.
After many heavy meals in Bologna you will soon find out that you will need to move a little to shed off the calories. In Bologna the best activity to do so it is to take a walk to the church of San Luca, which is the orange building that you see on the top of the hills surrounding Bologna. The porticoes stretch from the centre of the town and go all the way to the top, it is about 4 km of steep uphill walk. If you do not feel so adventurous you can take the tourist train from the central square. Other urban adventures are the torre degli Asinelli, one of the 2 tours adjacent to Piazza Maggiore has several 100 steps all the way to the top, once representing one of the powerful Bolognese family now offers visitors breathtaking views of the city. Along the Piazza Maggiore don’t miss the Jean de Boulogne fountain, San Petronio one of largest churches in Italy, and finally the room of the Spellati in the oldest university in the western world. It is a room in the faculty of medicine with two statues of man without their skin to expose the underneath muscles to the students.
Where to sleep in Bologna.
Bologna is a major transport hub in Italy, with a large train station, one airport and one major motorway if you are travelling from north to south and vice versa you got to pass from Bologna. Hotels tend to be fairly price compared to most the other tourist part of Italy, however in September you might find it expensive as there many exhibition around that period, in this case you can stay in Modena which is only 20 minutes by train and it has many very good quality hotels.
If you stay in Bologna it is best to book one of the hotel around the station, or around Piazza Maggiore, but remember if you are driving there in a no traffic zone in force so make sure that you know where you are going.
We recommend the Grand Majestic Baglioni that it is the city 5 star hotel with all the luxurious comfort that you will ever need. La Una, Starhotel excelsior and Mercure hotel are all very similar and right in front to the station. The Zan Hotel and 3 Vecchi are also popular choices are all very similar in standard.
Where to eat in Bologna.
Diana and Caminetto d’oro have been the best and most renowned restaurant in Bologna for many years but you will find that the prices have also risen and they are not that reasonable any more. If you are looking for somewhere where the locals eat I would recommend Trattoria Anna Maria Via delle Belle Arti 17, open for lunch. For the evening you can try Taverna dei Lords in Via Nazario Sauro, here you can try many of the pasta dishes from the Bologna cuisine.
Cookery lessons in Bologna
Emilia Delizia organises cookery classes in Bologna with a tour of the local market, student who want to be chef for one day can prepare fresh egg pasta with our professional chef. We can take solo travellers and larger groups anyone is welcome.
Gourmet tour from Bologna.
Emlia Delizia also pick up small or larger parties for our 3 food gourmet food in one day, with departure at 7.15 from your hotel or nearby location we will take you to visit the Parmesan cheese production, a balsamic vinegar producer with tasting and finally an organic winery in Modena or if you prefer to see the Parma ham we can also accomodate that.
Culatello the king of cured meats – how to visit the producers in Italy.
Culatello is an Italian cold cut obtained form the best part of the pig: the back legs. The main differences between Parma ham and culatello are the followings: area of production, and the technique of curing the meats..
Culatello and its area of production – Parma province.
This ham is produced north of Parma on the flat lands of Pianura Padana. The huge flat lands that stretch from the Alps to the Apennini mountains in Italy, The PDO area of production is tiny making this product unique, highly sought after and luxurious, notably the towns of production are Busseto, Polesine Parmense, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno. Here the climate is much more humid and foggy than anywhere else in the area. Because of this characteristics it would be impossible to cure the ham on the bone as we would do for the Parma ham. Therefore with culatello the bone is removed to obtain 2 cuts, the main one culatello (literally the little ass) and the fiocchetto which is the inner muscle of the leg. The ingredients are just freshly slaughtered meat, salt and pepper.
How culatello is cured – the brick cellars.
Culatello requires humid brick cellars that are in the basement of buildings. The ham is then placed in a natural casing (pig bladder), tied and rubbed with salt and pepper only, also the meat need to reach the producer quickly from the moment of the slaughter to keep the bacterial load low, which helps to cure the meat without the use of artificial preservatives. Culatello will spend at least 12 months in these traditional cellars before being inspected by the experts of the consortium of Culatello di Zibello. The product is examined with a wooden mallet checking for potential defects.
Parma ham VS Culatello of Zibello.
Is one better than the other? Well there will be a lot of debate if we say so. In short they are 2 different produces. Parma ham has a very sweet taste and it is cured with very little salt however it is produced on a larger scale with a larger output while still maintaining the consortium high quality. Culatello remains a niche gourmet product still made by a handful producers with methods that track back to their grand fathers or sometimes their grand grand fathers. Culatello is also more difficult to obtain and it is more labour intensive than Parma ham. Finally culatello has a more elegant, fragrant, structured and prolonged flavour than Parma ham. It is drier in texture and more savoury and the taste keeps flowing as you chew it.
The final product – how to prepare it.
When finally becomes the so acclaimed gourmet products (it can cost up to 70 euros a kg), the meats are bright red with nice marbling of fat, which enhance the delicate savoury taste. In order to eat the ham, you will need to prepare it. You will need to remove the strings used to tie it, and soak it in wine for a few hours. This will help to remove easily the bladder . Once this is done you will have to slice it very thinly. A slicing machine gives the best results.
How to eat Culatello di Zibello.
Culatello it is a great appetiser, and it would go with a glass of Fortana del Taro wine, or Malvasia and why not with a nice glass or Lambrusco. As part of your appetiser dish you can also add some shaving of Parmesan and few drops of balsamic vinegar of Modena or Reggio Emilia.
How to visit a culatello producers in Parma.
Emilia Delizia can organise a culatello English guided tour, from Parma as part of our gourmet tours in Italy. We can pick you up from your hotel or meet you at a designated location. Our tours will always include a detailed visit and a generous final tasting. Don’t forget that this experience can be mixed with the Parmesan production, wine tours and balsamic vinegar production and cookery experiences.
Culatello making classes – Culinary experiences in Parma
For those interested in a hands on approach, we organise culatello ham curing techniques. Our highly trained master curer will show you how the make the precious ham. The typical class will last one morning and the participants will learn how to prepare, cure, and tie the meat according the ancient Italian tradition. Your product will be aged in the cellars and it can be sent to you when it is ready.
Cualtello tasting visits with cycling along the Po’ River.
The Po’ river has a lot to offer, in terms of gastronomic adventures that can be combined with cycling tours departing from Parma with destination Cremona, of course with the use of river boats. The Po’ also has a network of cycling paths touching many producers of culatello.
Embark on an authentic gastronomic adventure with our comprehensive guide to the heart of Parmesan cheese production – Emilia Romagna. From the rolling pastures of Modena, Parma, and Reggio Emilia to the bustling dairies in the provinces of Bologna and Mantua, discover the art of Parmigiano Reggiano, the ‘King of Cheeses.’ Produced just once a day in these historic regions of northern Italy, Parmesan is not just cheese; it’s a symbol of Italian heritage and a global ambassador of Italian cuisine. Journey with us through family-owned businesses and organic cooperatives, where tradition meets passion, and the raw milk of local cows transforms into golden wheels of Parmesan. Witness the cheese-making process firsthand, from the curdling of the milk to the meticulous aging in cellars, a practice rooted deep in time. Experience the robust, complex flavors of a cheese that’s been expertly aged for a minimum of 12 months, earning its DOP certification and the honor of being called Parmigiano Reggiano. Whether you prefer a guided tour complete with English-speaking guides and convenient hotel pickups or wish to embark on a self-guided exploration of Parmesan dairies, we’ve got you covered. As you journey through the picturesque landscapes of Emilia Romagna, savor the exquisite pleasure of Parmesan cheese savored in its homeland. Let’s start your Italian cheese journey today.
How to see the Parmesan Production at a Dairy in Italy, Find Your Cheese Tour Now.
Parmesan cheese is produced only once a day and you will find it only in a small area in northern Italy. In fact it is mainly produced in Modena, Parma and Reggio Emilila however there are some producers in the Bologna and Mantua provinces. To see the production it is recommended to arrive at the dairy between 8.15 am and 9.30 in case there is a possibility to see larger producers where the cheese making process ends later. The visit lasts about 1 hour and 30 minutes. Guests will be able to see with their eyes the whole process, from raw milk, the making of the curds, the brine process and the ageing cellars. There are about 300 dairies in the DOP production areas and Emilia Delizia has selected some of the best places to see the cheese making. We visit family owned businesses or organic cooperatives where the Parmean or Parmigiano Reggiano as we call it in Italy. The milks come from cows owned by the producers in the area, and this milk must reach the dairy within 2 hours as it is specified by the consortium. Parmesan cheese is then aged for a minimum of 12 months before receiving an inspection and only then if it is approved it become a DOP product and it can be sold as Parmigiano Reggiano. Emilia Delizia can organise a tour of the facility that produce the cheese, normally we can pick up the client from their hotel from Bologna at 7.15 am, or from Modena and Parma at 8.15 am. We can organise a car with driver to pick you up and an English speaking guide, however if you have your own car we can set you an itinerary that you can follow and save money on the chauffeur fees.
Parmesan Dairies To Visit On Your Own Around Modena
One of the pleasures of travelling through Italy most definitely lays in its food, especially when enjoyed in unique and picturesque settings. Emilia Romagna has a lot to offer in the way of traditional cuisine, most local dishes have made it worldwide and their success now graces the dining tables of all food enthusiasts around the world.
When enjoying local cuisine with simple or complex dishes – be it at a restaurant, a trattoria or in other such places that celebrate foodies’ needs with great food from the tradition of Emilia Romagna cooking – keep in mind that some of the ingredients you’re tasting are locally sourced and belong to the very history and culture of the Italian region. This is the case for the fames Balsamic Vinegar of Modena, for several kinds of ham and cold cuts made in the area, and is also true for Parmesan cheese.
While it is also employed in several dishes throughout Italy and abroad, and is enjoyed as a topping for pasta and other foods everywhere in the world, Parmesan is notably known in Emilia Romagna as a traditional cheese that can be tasted on its own. As it’s true for many different kinds of dairy products that can be found on a cheese platter, Parmesan can (and should – at least once in one’s life) be eaten as a standalone experience, but not many tourists think about doing this during their trip to Italy. Foodies are more likely to know about this, but everyone should experience Parmesan in its pure form, and going to visit a dairy where the cheese is produced is the perfect way to sample the goods and marvel at the production process and cutting method employed for this Emilia Romagna treasure.
Here are some dairies in the province of Modena that you can visit for tastings, guided tours of the facility, and to shop Parmesan, local products and souvenirs.
Società Agricola Montorsi, Book your Parmigiano Reggiano Tour with them.
This dairy is located just outside Modena and as such can be easily reached if you’re already visiting the city proper. Founded in 1949, this dairy has perfected the production of Parmigiano cheese and the raw materials are all locally sourced, to achieve Parmesan aged for up to 36 months where the milk employed hasn’t suffered any losses in quality through the supply chain. The dairy, opened every day from 8:30 to 12:30 and from 15:30 to 19:30 (open only from 8:30 to 9:30 on Sundays for a brief stop to shop for Parmesan and more), offers a variety of guided tours and tastings for locals and tourists (also in English and with audio guides available). Tourists will be able to choose from breakfast tours, a daily tour (with a visit of the Parmesan dairy factory, a vinegar place and lunch at a local restaurant) or other events such as a workshop weekend where visitors will take part to the production of the cheese and learn more about local culture. Please see antica latteria ducale for info.
Additionally, visitors can explore the nearby Hombre Farm and Panini Collection. Hombre is an organic farm that produces high-quality Parmesan cheese. The Panini Collection, established by the Panini family, who are also known for their famous collectible stickers, includes an impressive array of vintage cars and motorcycles, with a particular emphasis on Maserati. The collection showcases rare and historic Maserati models, including the iconic Maserati Eldorado. This unique race car, with its striking design and history in motorsports, offers automobile enthusiasts a chance to see an important piece of racing heritage up close. The combination of culinary and automotive experiences makes for a unique and memorable visit.
Caseificio Rosola, Parmesan Guided visits.
Located near the city of Zocca, in the province of Modena, this dairy factory can be visited throughout the week (it’s closed on Mondays and on Friday afternoons, opening hours are 9:00-12:30 and 16:00-19:00). Since the location varies from other dairies closer to the city of Modena, in here you’ll be able to find products related to the mountain territory. Here you’ll be able to sample and purchase a type of Parmesan made from the milk of a white- coated breed of cow from the territory of Modena. The White Modenese is a rare breed of cow native to the Modena region in Italy, known for its distinctive white coat. This breed is particularly valued for its high-quality milk, which is essential for producing a unique type of Parmigiano Reggiano cheese. The milk from the White Modenese cows has a higher fat content and richer flavor, contributing to the distinctive taste and texture of the Parmesan cheese made in this region. Visiting dairies that use White Modenese milk offers a unique opportunity to experience and purchase this exclusive and traditional produ
Caseificio San Pietro
The dairy is located near the city of Sassuolo and you can book guided tours of the entire production line of Parmesan, or experience the single phases of the process such as the preparation of the milk and the cheese, the storing area and learn about the aging process. In the dairy’s shop you’ll be able to sample and purchase Parmigiano cheese. Please see their site.
Sassuolo, located in the province of Modena, is known for its rich history and cultural heritage. The city is famous for its ceramics industry, producing some of the finest tiles and ceramics in the world. Visitors can explore the historic center, visit the Ducal Palace, and enjoy the local cuisine, making it a delightful destination for travelers interested in both culinary and cultural experiences.
The Ducal Palace of Sassuolo, a stunning example of Baroque architecture, was once the summer residence of the Este family. It features lavish frescoes, grand halls, and beautiful gardens, offering a glimpse into the opulence of the past. The palace now serves as a museum, showcasing historical artifacts and art collections.
Sassuolo’s cuisine reflects the rich gastronomic tradition of the Emilia Romagna region. Visitors can savor local delicacies such as tortellini, tagliatelle, and gnocco fritto, often accompanied by the region’s renowned balsamic vinegar and Parmigiano Reggiano cheese. Traditional trattorias and modern restaurants alike offer an authentic taste of Sassuolo’s culinary heritage.
Caseificio 4 Madonne
Through booking, it’s possible to take part to guided tours every day, and they will last 1-1 and a half hours. depending on the type of tasting experience you choose, which will include sampling Parmesan with different aging periods, local cold cuts, balsamic vinegar, wines and more. You’ll have a chance to explore the history and production process of the cheese through the dairy, and you’ll witness the incredible storage for the Parmesan cheese wheels. More info here.
Caseificio Belvedere
This dairy is located further from Modena, but still retains those aspects of the city’s culture and tradition, with a different spin. Near the towns of Maserno and Montese, the Caseificio Belvedere offers the usual tours and tastings of Parmesan along with other peculiar culinary experiences of the Apennines. In the dairy’s shop, you’ll find local produce, Parmesan cheese and more.
Emilia Delizia offers a variety of Parmesan cheese tours in Emilia Romagna, including guided and self-guided options in Modena, Parma, and Reggio Emilia. Visitors can observe the cheese-making process, participate in tastings, and purchase local products. Featured dairies include Società Agricola Montorsi, Caseificio Rosola, Caseificio San Pietro, Caseificio 4 Madonne, and Caseificio Belvedere, each providing unique experiences for cheese enthusiasts. These tours provide an in-depth look at the craftsmanship behind Parmigiano Reggiano and are ideal for food lovers visiting Italy.
