Day 1 - afternoon
If you’d like an alternative, consider a visit to one of the facilities where Modena PDO (protected designation of origin) prosciutto is made. Prosciutto is a dry-cured but uncooked ham with a sweet, intense bouquet and a flavor that is savory but not salty. If you’re looking for suggestions about where to go, get in touch with us. We’ll be happy to find the option that best meets your needs.
Along the way, make a brief stop in Montale for the Terramara di Montale Open-Air Archaeological Park and Museum and a journey back in time. Be aware, though, that the park is not always open, and we advise calling the park office before visiting.
Once you’ve returned from your time travel to remote prehistoric times, resume your culinary adventure in the wonderful world of traditional balsamic vinegar. The choices for a visit to a vinegar cellar are many and varied because of all the firms in the area that produce this local specialty. Another option would be to visit the Museum of Traditional Balsamic Vinegar in Spilamberto where you can discover the secrets of this elixir, unique among the world’s cuisines. In the Museum, you’ll learn about all the phases of the production of balsamic vinegar: the choice of grapes, the harvest and the pressing, the construction of the wooden barrels in which vinegar is aged, the cooking of the must (unfermented grape juice), and the role of the vinegar cellar. You’ll soon realize the complexity of the preparation and production of this special product—born long ago here in Italy and handed down ever since from generation to generation.
A complete multimedia installation introduces visitors to the history of the local people who, over time, both developed and perfected high quality charcuterie products and created an important culinary center, a source of pride for all Italians.