Food Valley Travel: pick-up arranged at booking is a food tour in Parma.
Editorially verified August 27, 2026 by Elliot Marsh, TableJourney editor. Source.
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...
Musement
Enjoy a guided food tour of Parma to discover the most popular but also refined dishes of Emilia-Romagna's culinary tradition.Immerse yourself in Parma's gastronomic t...
Route: Half-day: Parmigiano dairy at work, prosciutto producer in the hills, Torrechiara views, full lunch
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.
TipPay 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.