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Bologna: Parmigiano, Balsamic & Ferrari Museum with Lunch

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Free cancellationTravelers' pick

1/8

Duration8h 30m

GroupUp to 8

LanguagesEN

PickupAt your hotel

Cheese, Wine & Supercars: A Day Through Emilia-Romagna's Best

You're picked up at your hotel and driven through four producer stops: a Parmigiano Reggiano dairy with tastings, a Lambrusco winery, a traditional balsamic vinegar acetaia, and a countryside lunch with wine included. The Ferrari Museum in Maranello is the final stop on the drive back home, with skip-the-line entry already arranged. The whole experience runs about nine hours with all transport and tastings included.

8h 30m

Step-by-step itinerary

Pick up from your place
Visit cheese factory and taste Parmigiano
Tour winery and learn about Lambrusco
Visit Acetaia and taste balsamic vinegar
Lunch at estate with local wine
Visit Ferrari Museum in Maranello
Drive back to your place

The Experience

The minivan picks you up at 8:55am from your hotel in Bologna, Modena or Florence — or from Piazza XX Settembre near the train station if you're meeting the group there. From that moment, the day moves through the countryside in a sequence that builds: first the dairy farm where Parmigiano Reggiano ages in wooden shelves, then the winery, then the acetaia where balsamic vinegar sits in wooden barrels for decades, each one darker and more concentrated than the last. You taste at each stop, so by the time you sit down to lunch in a family-run agriturismo tucked into the Modena hills, your palate has already traveled.

The dairy visit comes first. A producer's staff member walks you through the aging rooms and explains why the cheese needs time, why the caves stay cool, why the wheels get turned. You taste Parmigiano at different ages — the younger ones still a bit granular, the older ones almost melting on your tongue — alongside fresh ricotta that tastes nothing like what you've bought in a supermarket. After that, you move to a local winery for a guided tour of the Lambrusco production, a sparkling wine that's drier and more complex than its reputation suggests. Then comes the acetaia, where the balsamic vinegar sits in progressively smaller barrels, each one made from a different wood, and the air smells like caramel and fermentation. You taste that too — the real stuff, not the supermarket version.

Lunch arrives with water and local wine included, served in the countryside where you can actually see the hills the food comes from. After you eat, the driver takes you to the Ferrari Museum in Maranello on the way back. It's not a long stop, but it's enough to walk through the cars, the trophies, the design spaces where the brand happened. Skip-the-line tickets are included, so you don't lose time in the entry queue. The whole day runs about nine hours from pickup to dropoff, and the order of the stops can shift depending on the day, but the structure stays the same: producers first, lunch in the middle, Ferrari on the way home.

Wear comfortable shoes and bring a jacket — the cellars stay cool even in summer. If you have food allergies or intolerances, mention them when you book so the producers know in advance. The operator will send you the exact pickup time by message, and if you're catching a train, leave extra time: the van leaves at 8:55 and won't wait for latecomers.

What’s included

Guided visit to a Parmigiano Reggiano dairy farm with tastings of aged cheese and fresh ricotta.
guided tour of a local Lambrusco winery with wine tasting.
guided visit to a traditional balsamic vinegar acetaia with tasting.
lunch in a family-run agriturismo in the Modena countryside with water and local wine.
skip-the-line entry to the Ferrari Museum in Maranello.
minivan transport with hotel pickup and dropoff (when transfer option is selected).

Good to know

Easy physical levelNot for pregnant travelersNot for heart conditions

Operated by Aurea Travel

Is this one for you?Book this if you want to taste the real versions of Emilia-Romagna's most famous products — Parmigiano, balsamic, Lambrusco — directly from the producers who make them, without arranging transport between the farms or buying tickets separately at the museum.