Bologna is one of the best starting points in Italy for exploring the food traditions of Emilia-Romagna. Many visitors ask whether it is possible to take food tours from Bologna to see how Parmigiano Reggiano cheese, traditional balsamic vinegar of Modena, and Parma ham are produced. This guide explains what these iconic products are, how they are made, and whether they can be visited on day trips departing from Bologna.
What Is Parmesan Cheese?
Parmesan cheese, more accurately known as Parmigiano Reggiano, is a hard, slow-aged cheese made from skimmed or partially skimmed cow’s milk. It is known for its complex nutty and savoury flavour, granular texture, and exceptional versatility in Italian cooking. Parmigiano Reggiano is traditionally used on fresh pasta, soups, risottos, salads, and is often enjoyed on its own in small chunks.
How Is Parmesan Cheese Made? (5 Key Steps)
Parmigiano Reggiano follows a strictly regulated production process that has remained largely unchanged for centuries:
- The milk is sourced from local cows and partially skimmed naturally.
- The milk is heated in copper vats and curdled using natural rennet.
- The curds are broken, cooked, and pressed into large wheels.
- The wheels are aged for a minimum of 12 months, often much longer.
- During aging, the cheese is regularly brushed and brined to develop flavour and texture.
Why Is Parmigiano Reggiano a PDO Cheese?
Parmigiano Reggiano holds PDO (Protected Designation of Origin) status, meaning it can only be produced in specific areas of Emilia-Romagna and Lombardy following traditional methods. This designation protects quality, authenticity, and ensures that every wheel meets strict standards for flavour, aging, and origin.
What Is Traditional Balsamic Vinegar of Modena?
Traditional Balsamic Vinegar of Modena is produced exclusively from cooked grape must, aged slowly in a series of wooden barrels made from different types of wood such as oak, cherry, chestnut, and juniper. Unlike commercial balsamic vinegar, the traditional version is thick, complex, and aged for a minimum of 12 years, often far longer.
Can I Visit Traditional Balsamic Vinegar Producers from Bologna?
Yes. While traditional balsamic vinegar is produced in Modena, Bologna is a convenient base for visiting historic vinegar lofts in the surrounding countryside. Many visitors choose to explore acetaie outside the city rather than purchasing vinegar only in shops or supermarkets.
What Is Parma Ham?
Parma ham, known as Prosciutto di Parma, is a dry-cured ham produced in the hills around Parma. Made from carefully selected pork legs and cured only with salt and time, it is aged for many months to develop its delicate sweetness and silky texture.
Can I Take a Prosciutto di Parma Tour from Bologna?
Yes. Bologna is one of the most practical starting points for visiting Prosciutto di Parma producers. Tours typically travel into the Parma countryside, where visitors can see curing rooms, learn about the aging process, and taste different stages of ham maturation.
Travellers interested in seeing Parmigiano Reggiano dairies, traditional balsamic vinegar producers, and Parma ham facilities in one day often choose a Foodie’s Delight food tour from Bologna, which combines guided visits and tastings in the countryside.