Caseificio San Pier Damiani is a food tour in Parma.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Route: Full Experience dairy visit: milk to wheel, ageing rooms, guided tasting
Tip: Book 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.
Tip: Reserve 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.
Tip: Tours 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.
Tip: Combine the cellar visit with lunch at the casual Hosteria del Maiale if the starred dining room is beyond the day's budget.
Food Valley Travel's Gourmet Tour The Original packs a working Parmigiano dairy, a hillside prosciutto house and a full lunch into five hours out of Parma.
Tip: The 08:30 start is non-negotiable because the dairy works to the milk's schedule; book the private guide in English ahead.
The Almost Local foodie walk threads Parma's historic delis in three hours: Parmigiano and prosciutto tastings, fresh pasta, sparkling wine and 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.
Tip: Dates release on the Cesarine calendar and small groups fill; the same platform lists the in-home pasta classes if you want both.