In Reggio-Emilia countryside there is a farmhouse with more than 300 hectares occupied by vineyards, you can find an “acetaia” (vinegar cellar) that produces Balsamic Vinegar, the fruit of centuries-old tradition, commitment, experience, patience and passion, with roots deeply embedded in time and strong ties with the region of Reggio Emilia. The vinegar cellar contains countless barrels, some of which are more than 200 years old. One of the owners will take the group on a tour of the production process, explaining the evolution and history of the product that gave rise to a legend.

Guests can visit the former stables featuring barrel vaults supported by cast-iron columns, which now house the restaurant where the flavours of Reggio Emilia can be discovered and enjoyed.

All followed by a dinner at the farmhouse.