Food Valley Travel: Central Parma is a food tour in Parma.
Editorially verified August 27, 2026 by Elliot Marsh, TableJourney editor. Source.
Viator · 4 h
Ever dreamt of spending a half-day in the Food Valley of Italy with a top-notch guide and the most famous gourmet products of the world all around you? Well, now you can!
Viator · 4 h
Parma hillside is a sweet and harmonious landscape, dotted by ancient and charming castles. Torrechiara is the jewel of this collection, outstanding for its location a...
Day trip · 7.5 hours
Discover 3 of the most famous Italian food products on this full-day tour from Parma. Taste Parmigiano-Reggiano, traditional balsamic vinegar, and Parma ham, and enjoy...
Route: 3-hour walking tour of Parma's historic delis with tastings: Parmigiano, prosciutto, tortelli, gelato
Tip: Pay the 50 euro upgrade for the seated tastings in a private palace's ancient cellars, available when the group runs Monday to Friday.
Cesarine's Tour and Tasting pairs a working Prosciutto di Parma factory in Langhirano with host Catia's table, the home-cook network's Parma flagship.
TipDates release on the Cesarine calendar and small groups fill; the same platform lists the in-home pasta classes if you want both.
The Parma Tasty Food Walk sends you through the city's food shops with Davide, a Cesarine host, a two-hour stroll at 92 euro with tastings along the way.
TipBook the morning slot so the walk ends at lunch, then use the host's recommendations for the afternoon.
Caseificio San Pier Damiani, a family dairy since 1846, runs the Full Experience: cheesemaking at the vats from 09:00, the ageing rooms, then a guided tasting.
TipBook online at least 48 hours ahead and take the 09:00 slot; the copper vats only work in the early morning.
Caseificio Gennari has made Parmigiano at Collecchio near Parma since 1953 and walks visitors from the morning vats to a tasting across long ageings.
TipReserve by phone or email; the on-site shop sells the same wheels afterwards, including rarer long-aged batches.
Salumificio Conti runs daily tours of its Langhirano curing house in the Parma hills, ending with 24-month prosciutto, culatta and fiocco at the table.
TipTours run in English and Italian every day including Sunday, rare among prosciuttifici; book by phone or their site.
Antica Corte Pallavicina opens the culatello cellars beneath Massimo Spigaroli's Michelin-starred castle farm on the Po near Parma, museum included.
TipCombine the cellar visit with lunch at the casual Hosteria del Maiale if the starred dining room is beyond the day's budget.