If you watch the first episode of Chef's Table, chef Massimo Bottura is talking about the great…read moreearthquake that leveled much of Modena and caused major damage to one of the greatest Parmesan producers in the region, Hombre. He comes up with an idea to have everyone cook with their cheese, all on the same day, saving what would have been ruined inventory. Instead it saved the producer and they have moved on to make some of the best Parmesan in the world. When someone like chef Bottura and his wife Lara tells you this is among the best in the region, and to go here You go. So I did, getting a great education on what it takes to make some of the best cheese in the world. You get to see the cows, the production warehouse, the inventory and taste the product over various ages in their market/cafe. Another secret is that if you love autos, they also have one of the biggest vintage automobile collections in the region. It's a crazy dichotomy. If you want to know what the best looks like in an area that is renowned for it's food products, come see Hombre.

This was a place that made balsamic vinegar near Parma. The owner gave us a private tour and…read moretasting and offered us great insight into many aspects of making and aging balsamic vinegar. His service was excellent and his sense of humor was fantastic! I loved the quaint surroundings and ambiance. It all worked together for a great and engaging experience. I highly recommend taking this tour.

I went to Mr. Picci's traditional balsamic vinegar production house while on a Parma food tour. Mr…read more Picci was wonderful and you really feel his passion in his trade. I definitely will not look at balsamic vinegar the same way again. The imitation and lower quality balsamic vinegars are not at the same level as the traditional balsamic vinegar. The ones most people use to dress their salads are based on a wine (I think). But the traditional balsamic vinegar is from the must of the grapes -- should look for cooked grapes in the ingredients as one of the first few ingredients. If you go here, he will explain everything. We got to taste different ones of various ages and you can see how the sweet and acidic notes change from each one. I highly recommend going here and becoming more knowledgeable about this great process.