Morning \u2013 Visit to a cheese dairy<\/strong><\/p>\n\n\n\nThe first stop is dedicated to the undisputed king of Italian cheeses: Parmigiano Reggiano. Visiting a cheese dairy offers the chance to discover the various stages of production up close, from milk processing and cheese moulding to ageing. During the visit, you can learn about the techniques used by cheesemakers, observe the production facilities and explore the characteristics that distinguish the different ageing periods. When available, the experience ends with a tasting, allowing you to recognise differences in texture, aroma and flavour.<\/p>\n\n\n\n
We recommend two places, both in Reggio Emilia: Caseificio San Simone<\/strong>, on Via Federico Garcia Lorca, and Consorzio Vacche Rosse<\/strong>, on Via Fratelli Rosselli. Advance booking is advisable; remember to check the opening hours and visitor arrangements of your chosen dairy.<\/p>\n\n\n\nLunch<\/strong><\/p>\n\n\n\nAfter your visit to the cheese dairy, head to the historic centre of Reggio Emilia. For a quick but flavour-packed lunch, stop at Panificio Panciroli<\/strong>, on Via Guido Panciroli, to try erbazzone, also known locally as scarpas\u00f2un, a traditional savoury pie from Reggio Emilia made with vegetables and Parmigiano Reggiano. If you prefer a sit-down meal, we recommend Ristorante Canossa<\/strong>, on Via Roma, and Osteria Popolare Tabarin<\/strong>, inside Galleria Santa Maria. Here, you can sample some of the signature dishes of Reggio Emilia’s culinary tradition, such as cappelletti in broth and green tortelli filled with ricotta and leafy greens.<\/p>\n\n\n\nAfternoon \u2013 Wine tasting at a winery<\/strong><\/p>\n\n\n\nIn the afternoon, discover the local wine heritage of Reggio Emilia. In addition to its various styles of Lambrusco, the region’s undisputed signature wine, the area is known for Spergola, an ancient native white grape variety now at the heart of the Colli di Scandiano e di Canossa DOC designation. During a tasting, you can explore the characteristics of different wines, learn more about the relationship between grape varieties and the local terroir, and discover how to pair them with Emilia’s culinary specialities.<\/p>\n\n\n\n
For your tasting, head into the hills around Scandiano, home to Azienda Vitivinicola Alfredo Bertolani<\/strong>. Located on Via Pedemontana, the winery has been producing quality wines since 1925. Here too, it is advisable to contact the winery before your visit to check availability and make a reservation.<\/p>\n\n\n\nDinner<\/strong><\/p>\n\n\n\nTo round off the first day, choose a trattoria or restaurant in Scandiano or the surrounding area. Places to consider include Agriturismo Orto della Carmen<\/strong>, on Via Mabrazza in Fellegara di Scandiano, and Osteria in Scandiano<\/strong>, located on Via Palazzina in Scandiano and winner of the Italian television programme 4 Ristoranti<\/em>.<\/p>\n\n\n\nSaturday \u2013 Modena<\/strong><\/h3>\n\n\n\nThe second day of our food and wine weekend takes you to Modena, an elegant, refined city filled with cultural and culinary treasures renowned around the world.<\/p>\n\n\n\n
Morning \u2013 Visit to a traditional balsamic vinegar producer<\/strong><\/p>\n\n\n\nModena is the city of Balsamic Vinegar, and the morning is the perfect time to discover its secrets with a visit to a traditional balsamic vinegar producer. The producers will explain how cooked grape must undergoes a lengthy ageing process in sets of wooden barrels made from different types of wood, following stages that require experience, patience and care. The final tasting is particularly interesting, offering the opportunity to appreciate the aromas, textures and subtle nuances of flavour.<\/p>\n\n\n\n
Among the producers to discover in Modena are Acetaia Marchi<\/strong>, on Strada Casette, and Acetaia San Matteo<\/strong>, on Strada Canaletto Nord. Advance booking is compulsory at both locations.<\/p>\n\n\n\nLunch<\/strong><\/p>\n\n\n\nBack in Modena’s historic centre, just a short walk from the Ghirlandina Tower and Piazza Grande, take some time to explore the historic Mercato Albinelli<\/strong>, a landmark of Modena’s food culture for decades. When it comes to lunch, there is plenty to choose from among the many food stalls and restaurants inside the market.<\/p>\n\n\n\nAfternoon \u2013 Visit to MuSa, the Museum of Charcuterie<\/strong><\/p>\n\n\n\nIn the afternoon, leave Modena and head to Castelnuovo Rangone, home to MUSA \u2013 Museo della Salumeria<\/strong>, the first museum in Italy dedicated to celebrating the variety and excellence of the country’s traditional cured-meat-making craft. Housed at the historic headquarters of Villani Salumi, a company established in 1886, the museum explains how Italy’s finest cured meats are made through a multimedia exhibition featuring videos, images and descriptive texts, as well as historic machinery and artefacts.<\/p>\n\n\n\nThe experience includes a guided tour and a tasting of selected Villani cured meats, such as 24-month-aged Prosciutto di Parma PDO, the tender Cinquefiori Maxi premium Italian cooked ham, the flavourful Il Gentile salami and the aromatic La Santo Mortadella Bologna PGI. The last admission to the museum is at 5:00 pm.<\/p>\n\n\n\n
Dinner<\/strong><\/p>\n\n\n\nReturn to Modena’s historic centre for dinner at one of its traditional trattorias. Recommended options include Trattoria Ermes<\/strong>, on Via Ganaceto, and Trattoria Aldina<\/strong>, on Via Luigi Albinelli. Local specialities are a must, from tortellini served in broth to cotechino sausage accompanied by beans.<\/p>\n\n\n\nSunday \u2013 Parma and its surrounding hills<\/strong><\/h3>\n\n\n\nThe weekend comes to an end in the Parma area, with food museums, local specialities and a stop in Parma’s historic centre.<\/p>\n\n\n\n
Morning \u2013 Visit to the Felino Salami Museum<\/strong><\/p>\n\n\n\nOn Sunday morning, head towards the hills of Parma and the charming village of Felino. The Felino Salami Museum<\/strong> is housed in the beautifully restored spaces of a 14th-century rural estate in the village centre. The exhibition tells the detailed and fascinating story of this remarkable cured meat, which has been known for centuries as the \u201cPrince of Salamis\u201d, exploring its origins, production stages and techniques, as well as its close ties to the local area.<\/p>\n\n\n\nFor a small additional fee, you can round off your visit with a tasting of Felino Salami. The museum is part of the Food Museums network and is open on Sundays from 10:00 am to 6:00 pm between 1 March and 8 December. During the rest of the year, visits are available by reservation for groups only.<\/p>\n\n\n\n
Lunch<\/strong><\/p>\n\n\n\nFor lunch, head to the historic centre of Parma and enjoy a memorable meal. Parma’s cuisine offers plenty of specialities to try, starting with anolini in broth and tortelli d’erbetta, traditional pasta dishes that showcase the diversity of the local food culture. Trattorias worth visiting include Trattoria Corrieri<\/strong>, on Strada Conservatorio, and Trattoria Rigoletto<\/strong>, in Borgo Amadio Ronchini.<\/p>\n\n\n\nAfternoon \u2013 Visit to the Parma Ham Museum<\/strong><\/p>\n\n\n\nThe final stop is the Parma Ham Museum<\/strong> in Langhirano. Renowned for its aroma, nutritional qualities and unmistakable flavour, this cured meat is one of the finest products of Italian gastronomy. Divided into eight sections, the exhibition begins with the local area and the agricultural traditions of Parma, before tracing the history of Parma Ham and exploring its production techniques, from the earliest methods to those used today.<\/p>\n\n\n\nThe Parma Ham Museum is also part of the Food Museums network and follows the same opening hours: on Sundays, from 10:00 am to 6:00 pm between 1 March and 8 December. During the rest of the year, visits are available by reservation for groups only. For a small additional fee, you can finish your visit with a tasting.<\/p>\n\n\n\n
Come and discover Emilia with us<\/strong><\/p>\n\n\n\nLocated in the countryside around Scandiano, Agriturismo Il Brugnolo<\/strong> is a convenient base for exploring the culinary highlights of Reggio Emilia, Modena and Parma. Its location makes it easy to reach the different stops along the itinerary and return at the end of the day to a peaceful setting surrounded by greenery.<\/p>\n","protected":false},"excerpt":{"rendered":"An itinerary through outstanding local food, tastings and the culinary traditions of Emilia.<\/p>\n","protected":false},"author":1,"featured_media":6588,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-6591","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-itineraries"],"taxonomy_info":{"category":[{"value":21,"label":"Itineraries"}]},"featured_image_src_large":["https:\/\/www.ilbrugnolo.it\/wp-content\/uploads\/2026\/10\/Foto-\u00a9-Canva-1024x682.jpg",1024,682,true],"author_info":{"display_name":"salvatoremenale1","author_link":"https:\/\/www.ilbrugnolo.it\/en\/author\/salvatoremenale1\/"},"comment_info":0,"category_info":[{"term_id":21,"name":"Itineraries","slug":"itineraries","term_group":0,"term_taxonomy_id":21,"taxonomy":"category","description":"","parent":0,"count":157,"filter":"raw","cat_ID":21,"category_count":157,"category_description":"","cat_name":"Itineraries","category_nicename":"itineraries","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/posts\/6591","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/comments?post=6591"}],"version-history":[{"count":3,"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/posts\/6591\/revisions"}],"predecessor-version":[{"id":6597,"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/posts\/6591\/revisions\/6597"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/media\/6588"}],"wp:attachment":[{"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/media?parent=6591"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/categories?post=6591"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ilbrugnolo.it\/en\/wp-json\/wp\/v2\/tags?post=6591"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}