Day 1

Arrival in Emilia and accommodation in the ancient village of Vercallo, located between Monte Pulce and the Rio Cerezzola valley, gateway to the Reggio Emilia Apennines.
The village, dating back to the 10th century, is of Lombard origin and is located in the lands of the Grand Countess Matilda of Canossa. The Via Matildica del Volto Santo, an ancient 256 km pilgrimage and trade route, passes through here, connecting Mantua to Lucca through the Apennines. Borgo Vercallo is the ideal place to escape the stresses of everyday life, where relaxation and unique experiences are the protagonists, along with the surrounding area.
Dinner and overnight stay in the village.

Day 2

Breakfast in the Borgo.
Departure for a food and wine tour to discover the heart of the Food Valley, an area where products that have earned worldwide recognition for their excellence are concentrated.
On this tour, we will visit companies that produce and sell these delicacies, and each visit will include a tasting, as well as the option to purchase each product.
First, we'll stop at 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, traditionally produced in the Bibbiano (Reggio Emilia) area, thanks to the work of the Benedictine and Cistercian monks of the Po Valley. The production method for Parmigiano Reggiano DOP is essentially the same as it was nine centuries ago, using the same essential ingredients (milk, rennet, and salt), without any additives or preservatives.
We continue to a company that produces and sells cured meats according to the finest Emilian tradition. The meats used, sourced from heavy pigs, are 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.
The tour continues with a visit to a renowned local winery to discover Lambrusco Reggiano, a sparkling red wine, appreciated for its freshness and versatility, which ranks among the world's best-selling wines. Lambrusco is a typical wine of the Emilia-Romagna region, particularly the province of Reggio Emilia. The area where it is produced is characterized by a temperate climate and clay soil, ideal for growing grapes. Here, we will discover the production processes of this extraordinary wine, the result of a blend of Lambrusco Salamino, Lambrusco Marani, Ancellotta, Maestri, Montericco, and Malbo Gentile. The Romans had already observed the winemaking potential of the Reggio Emilia area, having appreciated the talents of the Lambrusco vine, clinging—or rather, "married"—to the elm.

At the end of the tour, return to the village for dinner and an overnight stay.

Day 3

Breakfast at the hotel.
Transfer to Canossa to take the YOU ARE MATILDA Virtual Tour inside Canossa Castle (the favorite residence of Grand Countess Matilda of Canossa). It was here, in the winter of 1077, that the climax of the duel between the Church and the Empire took place: the humiliation of Henry IV before Pope Gregory VII. Meet a tour guide and depart for the first Virtual Reality Street Tour on Matilda of Canossa! Through VR headsets, you can step into Matilda's shoes and experience the crucial moments of her life in an epic and unforgettable 120-minute tour. You will immerse yourself in the history and lands of the oldest modern woman and travel through time, alternating real-life narratives with virtual experiences.
Following this, a balsamic vinegar tasting at the "Rupe di Canossa" Municipal Vinegar Factory at the foot of Canossa Castle. The first mention of this special vinegar dates back to the notes of the monk Donizone in 1046. It is said that a vinegar, elixir, and balm were produced within the castle walls. In ancient wooden barrels made of various types of oak, chestnut, cherry, mulberry, and juniper, the cooked must is slowly and gradually transformed into traditional balsamic vinegar. Aged for at least 12 years and up to 25 years, the final product is an intensely dark liquid, bright and clear in appearance, with a dense consistency and a unique sweet and sour flavor. An unforgettable culinary experience that is the result of patience, tradition, and a commitment to quality.
Traditional Reggio Emilia PDO (ABTRE) is a typical condiment of Emilian cuisine and one of the most appreciated products of Italian cuisine. We will conclude this highly original tour with a true Emilian aperitif!
At the end, we will begin the return journey to our hometowns.