FIRST DAY: Arrival in Reggio Emilia and settling into the hotel. Free morning walking through the streets of the historic center: the Cathedral, Piazza Prampolini, the Basilica of San Prospero, the Valli Municipal Theater, and especially a visit to the current exhibition at Palazzo Magnani.

Welcome lunch savoring local specialties.

In the afternoon, visit to a local wine producer, discovering production from fermentation to bottling and tasting the famous Lambrusco, a sparkling red wine typical of this area but now known worldwide, and other wines produced by the company.

Typical dinner in a restaurant in the historic center. Overnight stay at the hotel.

SECOND DAY: Breakfast at the hotel. Visit to a producer of Parmigiano-Reggiano, discovering that it is made using the same method as eight centuries ago. From milk production to aging, an expert will explain the various stages of processing the famous King of Cheeses. It will conclude with a final tasting. This will be followed by a visit to a producer of Traditional Balsamic Vinegar from Reggio Emilia. “Balsamic,” which is made from cooked grape must, must mature with slow acetification derived from natural fermentation and progressive concentration in barrels of different woods. Finally, tasting of different vintages of balsamic vinegar.

Lunch in a traditional restaurant.

Departure.