It is no longer just a matter of tasting Parmigiano Reggiano or Prosciutto di Parma, but of entering dairies at dawn, kneading fresh pasta with the sfogline, visiting a historic vinegar cellar and discovering the secrets of Traditional Balsamic Vinegar of Modena.<\/p>\n
In Food Valley, food is an experience.<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/staging10.team99.it\/wp-content\/uploads\/2026\/02\/AdobeStock_578718389-low.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
Cookery courses in Emilia: learn from the masters of tradition<\/h3>\n
One of the most authentic ways to discover the region is to take part in an Emilian cooking class.<\/strong> Between Parma, Modena and Bologna, there are numerous establishments offering hands-on experiences, suitable for both international tourists and Italian enthusiasts.<\/p>\n Fresh pasta and handmade dough<\/strong> Lessons often take place in home kitchens, farmhouses, or cooking schools in the historic centre, where the \u201crezdore\u201d teach techniques handed down from generation to generation.<\/p>\n Traditional cuisine and modern reinterpretations<\/strong> Some schools also offer more contemporary versions, led by professional chefs who reinterpret tradition in a modern key.<\/p>\n Experiential tourism in Food Valley also involves visiting producers. Visiting a production site means truly understanding what goes into a DOP product.<\/p>\n Parmigiano Reggiano Experience<\/strong> Traditional Balsamic Vinegar of Modena<\/strong> Parma ham and typical cured meats<\/strong>
The most popular course? The one dedicated to fresh pasta.
Learning how to roll out dough with a rolling pin, close tortellini by hand, and prepare cappelletti or tagliatelle is an experience that goes beyond technique: it is a true cultural ritual.<\/p>\n
In addition to pasta, many courses include the preparation of dishes that are symbolic of the Food Valley:
\u2022 Lasagne alla bolognese
\u2022 Tortelli d’erbetta
\u2022 Traditional rag\u00f9
\u2022 Gnocco fritto<\/p>\nTastings in dairies, vinegar cellars and ham factories<\/h3>\n
In the dairies between Parma and Reggio Emilia, you can watch the milk being processed in the early hours of the morning. The moment when a wheel of Parmigiano Reggiano is born is fascinating: ancient gestures, silence, the smell of warm milk.
The visit almost always ends with a tasting of different ages, to appreciate the nuances of taste and texture.<\/p>\n
Entering a vinegar cellar is an intimate experience. The rows of barrels rest in the attics, where time and the seasons do their work. Here you discover that traditional balsamic vinegar is not just a condiment, but a product that can age for decades.<\/p>\n
In the hills of Parma, you can visit historic ham factories and learn about the salting and ageing processes. Here too, the final tasting is a fundamental part of the experience.<\/p>\nFood experience between city and countryside<\/h3>\n