… et eraui una montagna di formaggio Parmigiano grattugiato, sopra la quale stauan genti che niuna altra cosa fecevan, che fare maccheroni, e raviuoli, e cuocergli in brodo di capponi, e poi gli gittauan quindi giù, e chi più ne pigliaua, più se n’aveva…”. (Giovanni Boccaccio. Decameron, Giornata VIII, Novella terza)
The Parmigiano-Reggiano, one of the most ancient known cheeses, produced today with the same ingredients, the same technique and the same artisanal cure from eight centuries ago.
It’s the “casaro” (the cheese maker), who in a full-artisanal way, creates the “wheel” of Parmigiano Reggiano cheese with his own hands, sensitivity and experience. You will watch the production process and of course you will have a gorgeous tasting of the King of Cheeses in a typical local farm.
The price does include: visit to a cheese factory of Parmigiano Reggiano; tasting of different ages of Parmigiano Reggiano.
The price does not include: transfers; overnights; anything not specifically mentioned in the “price does include”.
