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Flavors of parma & modena
September 23, 2017


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FLAVORS OF PARMA AND MODENA

Saturday, September 23

Cost: 75€


This exciting field learning activity will give students a chance to experience first hand production processes of three typical Italian products: Parmigiano Reggiano, Prosciutto di Parma and Aceto Balsamico Tradizionale di Modena. This is an excellent opportunity to learn all the secrets behind these high quality products, which is what makes each of them unique and superior to the imitations that can be found all over the world.

Itinerary: 

Early morning departure from Florence by private bus to a Caseificio (cheese farm). The students will be led through all the steps of production - elaboration, maturation, heat branding, and sealing of Parmigiano-Reggiano (also known as Parmesan cheese). The tour will end with the tasting of this inimitable “King of the cheeses,” followed by a late morning transfer to Prosciuttificio (ham factory) in the area of Parma. The famous “Prosciutto di Parma” is unique for its authenticity and unparalleled sweetness. A light lunch centered on home-made delicacies will be served before proceeding to the Acetaia (vinegar factory) where there will be an explanation of the steps for producing the highest-quality Traditional Balsamic Vinegar of Modena, followed by an opportunity to taste and purchase these products.


The activity includes:

  • Round trip transportation from Florence by private bus
  • Visit of cheese farm and tasting
  • Visit of Prosciuttificio and lunch
  • Visit of Acetaia and tasting of vinegar
  • Handouts
  • Tour leader assistance
  • Insurance
The activity does not include:
Whatever is not listed in the "included" paragraph


Learning outcomes:

  • Describe the processes of production of Parmigiano Reggiano, Prosciutto di Parma, and Balsamic Vinegar – all examples of the excellence of Italian gastronomy.
  • Recognize the centuries-old traditions of Italian Food, the connections between territory and culture.
  • Explain the protection politics of the local products in Italy and Europe (DOP).
  • Assess the role of food and wine in Italian culture and lifestyle.

Payment deadline:
Wed, September 20

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