Arrive at a traditional cheese factory and follow the full production process from curdling in copper vats to aging in vast storerooms stacked with giant wheels. The visit concludes with a tasting of Parmigiano Reggiano at different stages of maturation.

Step inside a working prosciutto facility to observe the selection, salting, and slow aging process that distinguishes Prosciutto di Parma from all imitations. A guided tasting highlights the delicate balance of salt and time that defines this cured ham.

The group visits the Ferrari Museum, home to an extensive collection of race cars, road cars, trophies, and memorabilia spanning the full history of the brand. The museum section is self-guided, allowing each visitor to linger over the exhibits that interest them most.

The final stop is a family-owned acetaia in the Modena area, where balsamic vinegar matures over decades in a succession of wooden barrels made from different woods. Guests sample several aged vinegars and learn to distinguish the complex flavor profiles that earn this product its DOP designation.