Parma & Modena: Parmigiano, Prosciutto & Balsamic Day Tour

Summary

Cheese at sunrise, prosciutto cellars and balsamic secrets from Parma to Modena

You’ll taste fresh Parmigiano Reggiano straight from the dairy near Parma, walk through cool prosciutto cellars with your guide, and dip spoons into aged balsamic vinegar in Modena’s oldest acetaia. Expect plenty of stories, laughter over lunch and wine pairings, and a real sense of what makes Emilia’s food special.

What’s the experience like?

The first thing I noticed was the smell—warm milk and something almost sweet—when we stepped into the Parmigiano Reggiano dairy just outside Parma. Our guide, Giulia, waved us over to these giant copper vats where the cheese masters were already elbow-deep in curds. She joked that they start before sunrise every day (I believed her; it was barely 8am). Watching them work felt oddly soothing—slow movements, steam rising up, a kind of rhythm you don’t see in city kitchens. And when she handed me a chunk of fresh Parmigiano to taste? It was nutty and crumbly, nothing like what I’d had back home. I still think about that first bite.

We piled back into the van and drove through rolling fields dotted with hay bales—someone behind me fell asleep for a bit—and then we reached the prosciutto producer. The air inside was cool and salty, with rows of hams hanging like pink lanterns. Our host explained how each leg gets massaged with salt by hand (I tried one; it’s harder than it looks). The tasting room was simple: just slices of Prosciutto di Parma on paper-thin plates, a little local wine. I probably ate more than my share but nobody seemed to mind. There was this older guy in our group who kept saying “buonissimo” after every bite—he wasn’t wrong.

After that came Modena and the acetaia—a word I’d never heard before this trip. The balsamic vinegar barrels were lined up in dark wooden attics, some marked with dates older than me. Our host at Acetaia Giusti let us dip tiny spoons into different ages of vinegar; one tasted almost syrupy and sharp at once. I tried to say “grazie” properly but definitely butchered it—she laughed anyway. By then my notes were covered in little drops of vinegar (I’m clumsy) but honestly it just smelled so good in there I didn’t care.

The drive back to Parma felt quieter somehow. Maybe everyone was full or just lost in thought—I know I was thinking about how much work goes into these foods we take for granted. If you’re even half as curious about food as I am, this day trip from Parma is worth it for those small moments alone.

Step-by-step itinerary

Day 1 — Visit cheese, ham, and balsamic producers

• Meet at pickup point
• Drive to Parmigiano Reggiano dairy
• Tour cheese-making process
• Taste Parmigiano Reggiano with wine
• Drive to Prosciutto di Parma producer
• Explore ham aging cellars
• Taste Prosciutto di Parma with wine
• Drive to Modena Acetaia
• Visit traditional balsamic vinegar producer
• Taste Aceto Balsamico Tradizionale
• Return to Parma

Top questions

How long is the day trip from Parma to Modena?

The tour lasts one full day including visits to cheese, ham, and balsamic producers before returning to Parma.

Are tastings included during the factory visits?

Yes, guided tastings are included for Parmigiano Reggiano cheese, Prosciutto di Parma ham, and traditional balsamic vinegar.

Is hotel pickup included on this food tour?

The tour includes pickup and drop-off at a designated meeting point in Parma.

What’s the difference between DOP and IGP balsamic vinegar?

Your guide will explain at the acetaia in Modena—the main difference is aging process and origin regulations.

Is lunch provided during the tour?

Tastings include cheese with wine and prosciutto with wine; there isn’t a separate sit-down lunch mentioned.

Can children join this food tour?

The experience is suitable for all physical fitness levels; specialized infant seats are available if needed.

Will we visit Acetaia Giusti in Modena?

Yes, Acetaia Giusti is part of the itinerary for balsamic vinegar tasting.

What happens if I arrive late at the meeting point?

If you arrive late due to transportation delays it counts as a no-show; bookings are non-refundable per policy.

What’s included

Your day includes pickup and drop-off in Parma by air-conditioned vehicle, entry fees to each producer’s factory or cellar along with guided tours at every stop, plus generous tastings of Parmigiano Reggiano cheese paired with local wine, Prosciutto di Parma ham also served with wine, and traditional balsamic vinegar sampling at Acetaia Giusti before heading back home in the evening.