Parma vs Bologna – Where Should You Visit a Cheese Factory?

When planning a Parmigiano Reggiano dairy visit in northern Italy, the question of which city to use as your base tends to come up quickly. Both Parma and Bologna are well-connected, both sit within the designated production zone, and both have strong culinary reputations that extend far beyond their cheese. Parma is often the first name that comes to mind — it has a particular fame tied to both the cheese and its other great export, Prosciutto di Parma. But Bologna, the regional capital of Emilia-Romagna, offers a set of practical and experiential advantages that make it the more compelling starting point for most visitors. Here is an honest comparison of the two options.

The Case for Parma

Parma is a beautiful, compact city with a well-established food tourism infrastructure. Its name is directly embedded in both Parmigiano Reggiano and Prosciutto di Parma, which gives it obvious marketing appeal for visitors who arrive with food specifically in mind. There are several dairies in the wider Parma province that accept visitors, and a number of tour operators based in the city offer half-day and full-day excursions. The city itself is charming and relatively uncrowded compared to larger Italian destinations, and the Barilla Museum and the Parma food circuit add additional cultural points of interest for dedicated food enthusiasts.

The Case for Bologna

Bologna’s advantages as a base for dairy visits are substantial. As the regional capital, it is significantly better connected by train and air to the rest of Italy and Europe, making it easier to reach and easier to depart from. The city’s food culture is arguably even richer and more diverse than Parma’s — it is not without reason that Bologna earned its enduring nickname, “La Grassa” (the fat one), a tribute to the quality and abundance of its food traditions. The dairies accessible from Bologna cover the Modena and Bologna side of the production zone, which includes some of the most celebrated artisan producers. A Bologna-based visit can also be extended into a full-day Emilia-Romagna food experience that combines Parmigiano Reggiano with traditional balsamic vinegar and cured meats, all within a single excursion.

Comparing the Two Options

• Transport connections: Bologna has a larger international airport and far more frequent high-speed rail connections than Parma, making it the easier city to include in a broader Italian itinerary.
• Tour variety: Bologna-based operators offer a wider range of combined food tours, including cheese plus balsamic vinegar plus ham in a single day — something that requires more driving if you base yourself in Parma.
• City experience: Both cities are rewarding to explore independently. Bologna’s medieval arcades, vibrant food market scene, and student energy give it a livelier urban character; Parma is quieter and more refined.
• Dairy access: Both cities are within 30–60 minutes of excellent artisan dairies. The quality of the cheese and the production experience at the dairies themselves is comparable regardless of which city you depart from.
• Cost: Hotel rates and restaurant prices in Bologna are broadly similar to Parma. Bologna’s larger tourism infrastructure means slightly more competition between providers, which can work in visitors’ favour.

Logistics and Accessibility

If you are travelling from Rome, Florence, Milan, or Venice, Bologna is almost certainly more convenient to reach. The Frecciarossa high-speed train connects Bologna to Milan in under an hour and to Rome in just over two hours. Most international flights into Emilia-Romagna arrive at Bologna Guglielmo Marconi Airport, which is linked to the city centre by a direct shuttle. Parma is accessible by train but requires a change at Bologna or Piacenza from most major Italian cities, adding time to the journey. For visitors who have limited days in the region and want to maximise their experience without spending too much time in transit, Bologna is the clear practical choice.

What a Bologna-Based Cheese Tour Includes

A guided Parmigiano Reggiano tour departing from Bologna typically includes hotel or central meeting-point pickup, transport to the dairy in a small-group minibus, a guided visit to the production floor and ageing warehouse, and a structured tasting of wheels at multiple stages of maturation. Expert English-speaking guides accompany the group throughout, providing the historical, cultural, and technical context that makes the experience genuinely educational rather than simply a factory visit. Many tours also include a stop at a traditional balsamic vinegar producer, allowing you to experience two of Emilia-Romagna’s most prized food exports in a single morning. If you are ready to reserve your dairy visit, spaces are available on tours running throughout the week with advance booking.

Before your visit, it is worth knowing when to arrive to see production at its most active. Our guide to the best time to visit a Parmesan factory covers everything from seasonal considerations to optimal morning timing.

Book Your Experience

Whether you are travelling from Parma or Bologna, a guided small-group tour is the most rewarding way to experience a Parmigiano Reggiano dairy. Our Bologna-based tours include transport, a knowledgeable English-speaking guide, and access to a working artisan dairy where production takes place seven days a week. Limited spaces available — confirm your date early.