Parma: Parmesan Cheese & Ham Tour with Tastings & Lunch

Summary

Parma flavors come alive on this cheese ham & balsamic day

You’ll follow local guides through working Parmigiano Reggiano and Parma ham factories near Parma, tasting each product fresh from its source. Enjoy lunch at a family trattoria (with wine) and sample aged balsamic vinegar in an ancient acetaia. Expect warm hosts, honest flavors, and moments you’ll remember long after you’ve left Italy.

What’s the experience like?

"You can smell the milk as soon as you step inside," our guide Marco grinned, waving us into the Parmigiano Reggiano factory just outside Parma. It was early—maybe too early for cheese, but honestly, I didn’t care. The air was warm and heavy with that nutty scent. We watched workers in white boots stirring these huge copper vats, and Marco explained how each wheel gets its stamp. I tried to imagine waiting two years for something to taste right. When we finally tasted it—crumbly, salty-sweet—I realized I’d never really had real Parmesan before.

The TastyBus rumbled along quiet country roads after that first stop. At the Parma ham place, the walls were lined with rows of hanging hams, all tagged and aging in cool silence. Our host there—Giulia—showed us how they rub the meat with salt by hand. She let us try a thin slice straight from the bone; it melted on my tongue in this gentle way I wasn’t expecting. Someone asked if locals ever get tired of eating this stuff. Giulia just laughed and shook her head.

If you do the full-day tour (which I’d recommend if you’re not in a rush), there’s lunch at a little trattoria tucked off some side road—nothing fancy, but that’s kind of the point. We had tortelli d’erbetta and a glass of red wine; everyone got quiet for a minute because it was honestly just that good. Afterward, we visited an old acetaia for traditional balsamic vinegar tasting—the barrels looked ancient, almost like they belonged in someone’s attic instead of a working farm. The vinegar was syrupy and sharp; I still think about that taste sometimes when I’m back home making salad.

I guess what surprised me most was how much patience goes into everything here—cheese that ages for years, ham that needs months to cure, vinegar passed down through families. It made me slow down too, at least for a day.

Step-by-step itinerary

Day 1 — Parmesan, Parma Ham, Lunch, and Vinegar

• Meet guide at viale Toschi at 9:15 am
• Start tour at 9:30 am
• Visit Parmigiano Reggiano factory and tasting
• Visit Parma Ham factory and tasting
• Enjoy light lunch at typical trattoria with wine
• Visit ancient acetaia for balsamic vinegar tasting
• Return to viale Toschi at approx. 5:00 pm

Top questions

How long is the Parmesan cheese & ham tour from Parma?

The full-day option lasts from 9:30 am to around 5:00 pm; half-day ends about 2:00 pm.

Is lunch included on this Parma food tour?

Lunch is included only with the full-day "Best Parma products" option.

Are tastings included during the tour?

Yes, guided tastings of Parmigiano Reggiano cheese and Parma ham are included for all guests; balsamic vinegar tasting is only on the full-day tour.

Where does the TastyBus food tour start?

The meeting point is Viale Paolo Toschi 2 in Parma, just outside Parcheggio Toschi.

Is transportation provided between stops?

Yes, transport by air-conditioned minivan (the TastyBus) is included throughout the day trip.

Is this food tour wheelchair accessible?

Yes, both transportation and most locations are wheelchair accessible.

Will there be an English-speaking guide?

Yes, tours are led by professional English-speaking guides; some may be multilingual.

Can infants join this Parmesan & ham tour?

Infants are welcome but must sit on an adult’s lap during transportation.

What’s included

Your day includes transport by air-conditioned minivan from central Parma with an English-speaking guide leading you through authentic Parmigiano Reggiano and Parma ham factories for guided tastings; if you choose the full-day option you’ll also enjoy lunch at a typical trattoria with wine plus a visit—and tasting—at an artisanal balsamic vinegar producer before heading back in the afternoon.