Our next stop will be about 20 kilometers south of Parma, in a small and enchanting place named Langhirano. Since this is a gastronomic tour, we will focus our attention on the local factory that produces a special type of dry-cured ham, known as Prosciutto di Parma.
Aside from being absolutely delicious, this gastronomic delight is rich in proteins, has a low percentage of cholesterol, and is almost fat-free. Similarly to Parmigiano-Reggiano, Prosciutto is produced using traditional curing methods with a few innovations that make the product even better.
After the tour of the factory, you will be able to try various types of delicacies made of ham, including the famed prosciutto, culatello, mortadella, and many more. The tasting menu will be followed by a pasta course and topped off with a homemade dessert.