Parma Food Tour: Parmigiano & Culatello
Embark on a Parma Food Tour exploring the legendary Parmigiano and Culatello. Delve into cheese-making secrets, savor local delicacies, and admire historic cellars and Verdi's birthplace.
10 meals
Experience Details
On this 6 up to 9 hours tour, you’ll have the opportunity to meet local producers, sample world-renowned food products, and learn interesting facts about the famous “maestro”.
Explore the secrets of the famous 'king of cheese' on a tour. Afterwards, enjoy a signature dish of Parma province: 'anolini in brodo' – filled ravioli with Parmigiano Reggiano, served with broth.
Explore the secrets of culatello di Zibello, an underrated cold cut from Emilia-Romagna. This delicacy is produced near the Po River in Parma's province during the winter months. Take a guided tour of the production facility to learn about the entire crafting process, from raw materials to curing.
Join us for a complimentary tasting of Culatello di Zibello and other delicacies at “Mulino Dallatana”. After the tasting, explore the ancient 1700s cellars where culatello is curated. Also see the birthplace of Giuseppe Verdi, the famous “maestro”.
Extend your tour in the afternoon, and decide between two options.
What You Get
Good To Know
- Public transportation options are available nearby
- Infants are required to sit on an adult’s lap
- Suitable for all physical fitness levels
What You’ll Experience
Caseificio Sociale Di Soragna
Salumificio Dallatana
Ristorante Osteria Vecchio Mulino Dallatana
Meeting & Pickup
Meeting PointPiazza Carlo Alberto Dalla Chiesa, Parma Provincia di Parma Emilia-Romagna, Italy, IT, 43121
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End PointThis experience ends at the meeting point.
Cancellation Policy
Cancel your booking at least 24 hours before the experience start time to receive a full refund minus a 3.2% transaction fee.
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10 meals
Discover the secrets of Parmigiano Reggiano and Culatello with a private tour. Explore exclusive dairy production rooms and farms, followed by a tasting and lunch with local delicacies.
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