MILANO, MONFERRATO, MODENA

Transfer by private car accompanied by a English speaking guide to Modena to visit the Ferrari Museum in Maranello and the Lap Autodromo circuit for a special experience: 15 minutes (that can be extended on request) of exhilarating circuit time, assisted by professional driver who will give you a rundown on the track’s main features and the requisite safety measures.

Enjoy the onboard photo experience. Two photographic sets complete with a Ferrari for the visitors that are welcome to sit into and have one or more photographs taken by staff. At the end of the visit of the Museum, can be ordered the prints of the chosen photographs which will be delivered in an elegant album complete with Ferrari logo. A great idea for a very personal souvenir of their time at the Museum. (3 photo 15x20 cm included)

Enjoy a typical lunch at the restaurant nearby.

In the afternoon continue with the visit to a production plant of the famous Balsamic vinegar of Modena. A guided 2-hour tour takes place in one of the oldest existing companies producing Balsamic Vinegar of Modena where you’ll be introduced to the history of the Balsamic Vinegar company, you will learn the differences between the Traditional Balsamic vinegar of Modena PDO and the Balsamic vinegar of Modena PGI, followed by the illustration of the production process of the traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI and ending with the final tasting of different types of balsamic vinegar. Discover the black gold, a unique cultural heritage is the treasure of centuries, and guided tastings of the best Balsamic Vinegar of Modena, one of the excellence of the Italian food products. This extraordinary made in Italy vinegar is the result of the rural preparations made from cooked grape must and, in case of the Balsamic vinegar of Modena PGI, wine vinegar in variable proportions, left to mature in oak barrels.

The next stop is to a production plant of the Prosciutto di Parma. A guided 1- hour tour will let you learn the secrets around the processes involved in the making of Prosciutto di Parma and other cured meats, learn about the age-old methods used to create it. By law Prosciutto di Parma is cured at least 400 days (starting from date of first salting), and some may be cured as long as 3 years. The production includes nine steps to the final product. The Prosciutto di Parma is a culinary excellence of Italy. The tour includes the working rooms from the salting refrigerated rooms to the heart of the company: the cellars. The tour ends with a tasting with the mix of selected products.

At the end of the visit stop for the dinner in a typical trattoria and then return to Milan.

Overnight at the hotel in Milan.