Bologna Food Tours Food Tour from Bologna: Parmigiano, Balsamic, Red Wine, Lunch
Food Tour: Parmigiano, Balsamic, Red Wine, lunch,transport

Food Tour from Bologna: Parmigiano, Balsamic, Red Wine, Lunch

Private Food Valley tour from Bologna or Modena: visit a traditional acetaia with balsamic tasting + lunch, Parmigiano-Reggiano dairy with fresh cheese sampling, family winery with Lambrusco/Pignoletto tasting and museum, all-inclusive with private transport.

4.8
$ 423 per person
7 hours
170 + bookings
CHECK AVAILABILITY

Overview

Step into Italy’s legendary Food Valley on a private full-day journey from Bologna, where you’ll go behind the scenes at family-run producers of three world-famous specialties: Parmigiano Reggiano, Prosciutto di Parma (or similar cured meats), and Traditional Balsamic Vinegar of Modena.

Watch skilled cheesemakers stir massive copper cauldrons of milk at dawn, then step into silent aging rooms stacked with thousands of golden wheels. Drive into the rolling hills to a prosciuttificio, where hams hang for years in perfect humidity, and taste the buttery result with Lambrusco. Finish at a historic acetaia surrounded by barrels, learning the patient art of balsamic while sampling vintages from 8 to 25 years old.

This 8.5-hour private experience includes round-trip transport from Bologna (or Modena), a passionate local guide, breakfast, and a multi-course lunch with wine pairings.

Real talk: the day starts early (~7 AM) and moves at a steady pace—come hungry, wear comfortable shoes, and notify dietary needs ahead.

Exclusive for your group; book early for peak season.

What's Included

  • Round-trip private transport from Bologna (or Modena) to the producers and back.
  • Experienced local guide (English/Italian).
  • Guided visit to a Parmigiano Reggiano dairy with tasting (2 aged cheeses + local wine).
  • Guided visit to a Parma Ham producer with tasting + wine.
  • Guided visit to a Traditional Balsamic Vinegar acetaia with tastings (8–25 years old).
  • Breakfast (local salame, mortadella, bread, cake, Lambrusco, coffee).
  • Multi-course lunch with wine pairings.
  • Gratuities for your guide.
  • Additional food/drinks beyond included.
  • Personal expenses.

Itinerary

  1. Pickup in Bologna (or Modena) around 7:00 AM.
  2. Drive to a traditional Parmigiano Reggiano dairy.
  3. Watch live production (curdling, forming wheels, aging rooms).
  4. Taste two different aged Parmigiano Reggianos with local wine.
  5. Drive into the hills to a family prosciuttificio.
  6. Learn the traditional curing process of Parma Ham.
  7. Taste fresh-sliced Parma Ham with wine.
  8. Visit a historic acetaia for Traditional Balsamic Vinegar production and tastings.
  9. Enjoy a multi-course lunch with wine pairings.
  10. Return to Bologna (or Modena), arriving around 3:30–4:00 PM.

What to Expect from the Tour

Here's practical advice to help your Food Valley day go smoothly, based on common experiences with tastings, transport, and pacing. We've pulled this from what past guests told us after their trips.

  • Gear essentials. Comfortable walking shoes, light layers (factories can be cool), and a camera aren't optional. Several guests said the cheese aging rooms are chilly—bring a light jacket. One packed a small bag for souvenirs like small cheese wedges.
  • Tastings and portions. High-quality and generous—two aged Parmigiano samples, fresh Parma Ham slices, and aged balsamic. Guests loved the wine pairings and found the portions satisfying without spoiling lunch.
  • Factory visits. Live production is fascinating—watch wheels being formed and hams hanging. Guides explain every step; guests appreciated the behind-the-scenes access.
  • Transport. Private minivan/minibus is comfortable. Guests said the ride through Emilia-Romagna hills added to the charm.
  • Group setup. Private for your party—exclusive and flexible. Past guests loved the personalized pace and stories.
  • Best time to visit. Year-round, but spring (April-June) and fall (September-October) for mild weather and harvest vibes. Guests early 2026 noted May tours had perfect temperatures and lively markets.
Month/Season Upsides Downsides Recommended Start Time
Apr-Jun (Spring) Mild weather, fresh produce Busier season ~7:00 AM
Sep-Oct (Fall) Cooler, harvest season Shorter daylight ~7:00 AM
Nov-Mar (Winter) Fewer crowds, cozy factories Colder ~7:00 AM
Jul-Aug (Summer) Long days Hotter Early morning (~7:00 AM)

Common issues. Not wheelchair accessible—factory floors and stairs. Guests found moderate walking but plenty of standing. Weather rarely affects indoor tastings; dress in layers.

FAQ

Do I need food knowledge?

No knowledge needed—guide explains everything from production to tasting. Guests new to Parmigiano and Prosciutto left with a deeper appreciation.

How filling are the tastings?

Generous but not a full meal—perfect for the included lunch. Couples said it satisfied without spoiling appetite.

Suitable for kids?

Yes for older children who enjoy food and walking. Families said teens loved watching production and tasting cheese/ham.

Vegetarian options?

Parmigiano is vegetarian (no rennet alternatives); ham is not. Notify early for cheese-focused adjustments. Guests with restrictions enjoyed it with swaps.

How long on the train?

No train—private minivan/minibus from Bologna. Guests said the ride through Emilia-Romagna hills added to the charm.

Why this Food Valley tour?

Private, hands-on visits to real producers, tastings with wine, and seamless logistics. Past guests said the authentic access and personal guide made it more special than group or self-guided visits.

Book it today with Bologna Italy Food Tours or simply following this link.

Reviews

4.8 Read more reviews