Step behind the scenes of real artisan workshops in Parma, places not open to the public, and see how the city's most iconic foods are made.

Your morning begins inside a traditional pastry lab, where you'll meet the people behind Parma's local specialties over a cappuccino and a freshly made croissant or local cake.

Next comes Enrico's fresh pasta lab, the highlight for many guests: watch sfoglia rolled by hand with techniques passed down for generations, then taste anolini in rich meat broth or tortelli.

Then a vertical tasting of Parmigiano Reggiano of different ages, followed by Prosciutto di Parma and the rare Culatello di Zibello, paired with Lambrusco. By the end, you've had breakfast and a full lunch.

With a maximum of 8 guests and tours in English only, you get access and time with the artisans that larger groups don't.

This is Parma from the inside: how its food is made, and who makes it.