hello, guide tour was mostly exellent. Organization was perfect, we saw the production of parmiggano reggiano in details :-)), production of prosciuto di Parma we saw the end of the production, we was told how they make the acetto balsamico tradicionale. Food tasteing was prfect. Only thing which was a litle bit anoying was that the guide who was made a presentation on all tree places explaind in two languages english and italian despite the fact we chose italan language

Super leuke tour bij Parmegiano Reggiona, Prosciutto di Parma en een familie die traditioneel Balsamico azijn maken. Heel leuk en interessant om te zien hoe de kaas en ham worden gemaakt en waarom deze producten zo speciaal zijn. Helaas was er bij de azijn makers niet heel veel te zien maar werd er wel heel gepassioneerd over verteld. Overal waren de tastings erg goed opgezet zodat je goede verschillen kon proeven tussen verschillende producten. Zeker een aanrader!

Great opportunity to get insights into the most important culinary products of the region, learn about the process and how valuable and high-quality these products are. Italians really have an outstanding view on quality and priority of food in their culture - and tours like this help spreading this important influence. The enthusiasm of the producers that guide the visits in the locations is just a perfect incorporation of the love and dedication to their product. The only down-side was, that although the tour was planned in English, an additional French group that joined the Prosciutto di Parma tour changed the language game to more French which made it hard to follow. Food tasting made up for it though.