Notes from a Food Tour in Parma

Not setting an alarm and almost missing the train to Parma.

A wonderful tour guide who was just about to graduate with a degree similar to ag communications with a focus on the Emilia-Romagna region.

The giddy feeling I had the whole day that reminded me how much I love storytelling focused on agriculture, food, traditions, and family-owned businesses. 

Tasting 12, 20, and 25-year-old aged Aceto Balsamico Tradizionale.

Producing Aceto Balsamico Tradizionale is “work made of passion and patience and nothing else.”

A retired commercial airline pilot who runs the family business producing Aceto Balsamico Tradizionale joking that he went from doing “the fastest job in the world to the slowest job” and carries a flask of it with him wherever he goes, just in case.

“You can’t replace the human element” – when describing the traditions and processes that go into producing Parmigiano Reggiano.

Tasting 13, 24, 36, and 50 year old aged Parmigiano Reggiano. 

Trying to wrap my mind around tasting Parmigiano Reggiano that has been aged 50 years, longer than I’ve been alive.

The look on the face of the Tasmanian chef when he tasted the 36-year-aged Parmigiano Reggiano and the emotion in his voice when he said, “Wow, that is quite beautiful.”

The pure passion on an old man’s face as he describes his family’s work.

Learning about the strict and timely testing and approval process of these products to receive the official name and designation of Parmigiano Reggiano, Prosciutto di Parma, and Aceto Balsamico Tradizionale.

A multi-generational female-led company. 

A “cheese spa” and a “ham cellar.”

Sharing experiences with strangers you’ll never see again.

Lunch at a small trattoria tucked away from tourists in the countryside. 

A day fully immersed in the slower Italian traditions and way of life. 

Exploring the city of Parma for the last hour of daylight before the last train back to Bologna.

Driving through the beautiful countryside while on the tour, thinking, ‘How can we possibly chase things that cause us stress and submit to jobs that don’t bring us joy?’ I recognize the privilege that comes with saying that, but at that moment, I had this overwhelming feeling that I’d had glimpses of before, and it suddenly seemed so obvious. There are just so many things that feel so unimportant that I used to let steer my time that seem so incredibly silly when you take a step back. Sure, responsibility and accountability aren’t always fun, but chasing things that make us feel alive, things that feel vital and life-changing, why aren’t we adjusting our lives to fit in more of that?