At the arrival I will offer you a welcome coffee break (cappuccino and sweet and savory cake), and I will give you a lab coat for access to the production area.

We’ll go into the cheese factory during milk processing and we'll witness the cooking and making of cheese wheels. We’ll see then the process of salting and maturing up to enter the huge “caveau”, where thousands of cheese wheels are guarded and laid out in long rows in the silent maturation rooms and where the scent of cheese will smell so nice and exciting that we won’t be able to resist till the final tasting of cheese and local typical products.

We’ll see where the cows are bred and where they are milked. We'll pet the calves of 1 day, because almost every day one is born. I'll bring you inside our Balsamic vinegar factory with 400-year-old barrels.

The final tasting includes 3 cheeses matured for 12, 24, and 36 months, 1 glass of Lambrusco wine, Parma ham, salami, tasting of 8/15/30-year-old balsamic vinegar, and balsamic vinegar with vanilla ice cream.