Day 2- morning
Start the day with a visit to one of the factories where Parmigiano-Reggiano cheese is born. Parmigiano-Reggiano cheese is produced exclusively in the Provinces of Parma, Reggio Emilia, Modena, and a part of Bologna and Mantova Provinces.
Grapes in this area aren’t grown solely for balsamic vinegar. In fact, the main product made from local grapes is wine which, in and around Modena, is synonymous with Lambrusco.
Let's move on to nearby Castelvetro, the area where PDO (protected designation of origin) is produced, and specifically to the village of Levizzano. There, we’ll visit Rosso Graspa, the Museum of Wine and Rural Society, located inside the castle.
After your visit to the museum, don't miss a stop in beautiful Castelvetro—perhaps for lunch.
First stop: Parmigiano-Reggiano cheese
How is Parmigiano-Reggiano cheese produced? In fact, Parmigiano-Reggiano isn’t produced, it’s made—today just as it was some eight centuries ago. In that process, the artistry of the cheese-maker combines with the same few, genuine ingredients—high-quality local milk, fire, and rennet.
The natural aging that follows, for two years or longer, requires work, too. The wheels of cheese must be monitored, cleaned, and turned regularly, day after day, to make sure the final product conforms to rigorous quality standards.
Second stop: The Levizzano Castle and The Rosso Graspa Museum of Wine and Rural Society
Open on Saturdays and Sundays during some months of the year, the museum explores rural and farming life. Displays include farm equipment and tools used in wood-working and grape cultivation as well as extraordinary photographs.
Third stop: The Village of Castelvetro
Castelvetro was born in the Middle Ages as a village, and the town still preserves traces of its ancient past, including its six characteristic towers. As you walk through the streets of the town, you’ll be charmed and impressed by its atmosphere.
