We really love when the tours are interactive. The factories were a lot of fun, especially the [parmesan] cheese factory…going on this trip when it was still winter was awesome because we got to see the snow!! – Morgan, FYA Fall 2019

Parma is located in the region of Emilia-Romagna, in Northern Italy. Parma, like many Italian cities, is famous its music, art, history and architecture- but perhaps what Parma is most known for worldwide is its food products: Parmesan cheese, Parma Ham, and Balsamic Vinegar.

When in Parma, students are treated to the full gastronomical experience. After visiting the highlights of the historical city, and visiting its center and the duomo, students will then embark on a gastronomical adventure, unlike anything they’ve ever experienced.

The first stop is in the heart of the Parma countryside, to visit a cheese factory. Once students have covered up in the sanitary gear, they’re allowed into the factory itself where they’ll see how cheese is made, from the cooking of it, to the shaping of it. They will then go into the salting and ageing rooms where from floor to ceiling they will see the rounds of parmesan cheese wheels sold around the world. No trip would be complete without tasting chunks of aged parmesan – the best kind- and a glass of prosecco to wash it down.

The next stop is for another tasting- Parma prosciutto by a local family owned company, and one of Parma’s leading prosciutto producers- will welcome students with tastings and explanation of process of salting, as well as going into the various products that are made, from culatello ham to different types of salami.

The last visit is at a Balsamic Vineyard. Balsamic vinegar is mainly produced in nearby Modena, and this vineyard is close to its confines. Students not only have the chance to taste various types of aged Balsamic vinegar, but also visit the aging loft and learn about how it is made.

Before heading back to Florence, students will enjoy a meal at a picturesque castle, high in the hills, dating back to 1448. Students will enjoy a meal with new appreciation for the local products on the menu, all regional cold cuts, cheeses, freshly made bread all before the first and second course dishes.