Day 1

Arrival in Emilia, hotel check-in in Parma.
Dinner in a characteristic restaurant with traditional dishes.
Afterwards, meet your guide and depart for an extraordinary night tour, exploring the city's most characteristic locations, alternating between light and shadow, interiors and exteriors, offering endless photo opportunities.
Afterward, return to your hotel for the night.

Day 2

Breakfast at the hotel.
Transfer to Fontanellato to visit the LABYRINTH OF THE MASONE, a unique cultural park. Conceived by the publisher, bibliophile, designer, and collector Franco Maria Ricci, and inaugurated in May 2015, the Labyrinth of the Masone is the largest in the world made entirely of bamboo plants: approximately three hundred thousand in total, belonging to various species, ranging from 3 to 15 meters tall.
The buildings of the Labyrinth of the Masone were designed by Pier Carlo Bontempi, a renowned and internationally active architect from Parma who shared with Franco Maria Ricci a love of classical forms, for an Italian and European tradition made up of completed works but also of visions and fantasies left unfinished.
All the buildings are made of hand-made bricks, a typical construction material of the Po Valley, to create harmony between the architectural structures and the surrounding landscape.
The tour also includes the art collection, spanning five centuries of art history, with works from the 16th to the 20th century. Displayed over five thousand square meters, the eclectic and intriguing art collection reflects the taste of Franco Maria Ricci.
After the tour, we continue to Salsomaggiore for lunch and a tasting of the famous Pizza Alta di Salsomaggiore. In the afternoon, we enjoy a guided tour of the Palazzo dei Congressi: located in the heart of a magnificent park, the luxurious Grand Hotel des Thèrmes, known for over thirty years as the Palazzo dei Congressi, is a splendid Art Nouveau-Deco building exuding the charm of the Belle Époque. The building was designed in 1898 by Milanese architect Luigi Broggi, commissioned by the Magnaghi Company. Opened in 1901, the hotel was managed by Cesare Ritz, who purchased it in 1910, along with Baron Pfyffer. The building has a horseshoe-shaped floor plan, originally housing three hundred rooms spread across four floors. The façade features alternating bands of exposed brick. The wrought-iron railing and canopy at the entrance were created by Alessandro Mazzucotelli, while the exterior and interior paintings were originally entrusted to Gottardo Valentini. After the First World War, the hotel was sold to the Società Anonima Grandi Alberghi Salsomaggiore, which expanded the building with the construction of a new wing, built against the existing one and facing the park. The wing was intended to house the Salone Moresco, the Taverna Rossa, and the Loggiato, designed by Ugo Giusti and Galileo Chini. The latter was responsible for the Moorish-inspired decorations in the interior rooms and for repainting the ceiling of the Sala delle Cariatidi in Japanese style.
After World War II, the hotel passed to Count Leoni and in 1965 was purchased by the Municipality of Salsomaggiore Terme, which transformed it into the Palazzo dei Congressi (Congress Center).
We'll end the day with a visit and tasting at a winery located on a panoramic hill overlooking Salsomaggiore Terme...a dream location! This estate extends over 28 hectares, divided between vineyards, olive groves, woods, orchards, and a private one-hectare lake that reaches a depth of 10 meters.
At the end of the tour, return to the hotel for the overnight stay.

Day 3

Breakfast at the hotel.
Transfer to a dairy to discover the secrets and origins of Parmigiano Reggiano. This hard, cooked, unpressed cheese is made from animals raised in the production area, fed primarily on local fodder. Dating back to the Middle Ages, it was traditionally produced in the Bibbiano (RE) area of Reggio Emilia, thanks to the work of Benedictine and Cistercian monks in the Po Valley. The Parmigiano Reggiano DOP production method is essentially the same as it was nine centuries ago, using the same essential ingredients (milk, rennet, and salt), without any additives or preservatives.
Continue to a company that produces and sells cured meats according to the finest Emilian tradition. The meat used, sourced from heavy pigs, is artisanally processed without the use of preservatives. These characteristics, along with the long aging process and the unique climate, make each product unique in terms of flavor and quality.
After the visit and tasting, begin the return journey to the places of origin.