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Reviews/Trip Moments

Reviews:
Guest User2024-07-03
This tour was wonderful. We were met at our hotel by 2 vans and drivers. Our driver was running behind schedule so we took a ride with these two to the next pickup where we met our driver/guide Loris. We had a great time chatting with Loris in the van all day. We really loved seeing the full process of how Parmigano-Reggiano is made from milk, to curd, to raw cheese balls, shaping into wheels and dry aging. The Lambrusca and Cheese at the end were delicious too. Then we headed to the Prociutto factory. There were no pigs, but lots of aging meat. The smells were intense. Lunch was a plate of procuitto per person, wine, balsamic glaze and bread. After this stop almost the entire tour group returned to Parma. We headed to Modena for our balsamic tasting with just Loris and another family. This private tour was phenomenal and the flavor explosion was to die for. We highly recommend Loris and this tour. We will definitely recommend to our friends and family.
Reviews: Parma: Prosciutto di Parma Tour
Guest User2026-02-18
The tour was an incredible experience! Loris was incredibly friendly and knowledgeable, sharing information about the intricate process of making Prosciutto di Parma and fun facts along the way. One of the highlights was when Claudius offered the opportunity to use a horse bone stick to perform a final check on the ham—a practice done before it receives the prestigious seal of the Parma crown logo. Every detail of the process was thoroughly explained, which deepened my appreciation for this artisanal craft and Claudius’s passion for it. To top it all off, we enjoyed tasting the very best Prosciutto di Parma, perfectly paired with delightful wine and exceptional vinegar. It was truly exceptional, and I highly recommend it to anyone interested in this iconic Italian delicacy!
Reviews: From Parma: Parmigiano Reggiano Farm Tour & Tasting with Transfer
Guest User2025-11-06
Great option if you only want to visit a cheese producer. We got to see the entire process from start to finish at a smaller producer that does the entire process in-house. From milk from their own cows to the final cheese. Our guide Lori's was friendly and informative and explained every part of the process. He even suggested a shop in Parma to get 100 month old Parmigiano Reggiano.
Reviews: Beijing Royal Banquet - Noble Court Dining Show - Immersive Experience - Traditional Chinese Ethnic Dance and Music - Specialty Cuisine + Hanfu/Stage Performance - Optional Hanfu Attire
Guest User2026-02-19
Our experience at the Imperial Banquet in Beijing exceeded all expectations, transforming an ordinary evening into an unforgettable adventure full of luxury, flair, and culinary delight. We decided to make the evening a true event by booking a makeup and costume service, which certainly added to the atmosphere and the feeling of being completely immersed in the imperial era. We're already planning to return on our next visit to immerse ourselves in this fairytale atmosphere and enjoy the impeccable service, superb cuisine, and stunning show.
Reviews: From Parma: Parmesan, Parma Ham & Balsamic Vinegar Tour
Guest User2026-02-14
We really enjoyed the tour with Claudia. She displayed a vast knowledge of the different stops we made on the tour and was very warm and welcoming throughout the day. The tours were all very interesting and informative. The lunch was great as well. Only bad comment was that the wine was meh, everything else was great. Claudia took the time to answer all of our questions and was funny and charming throughout the day. You can tell she has a degree in gastronomy, she was very engaged throughout the tour. Overall I hope you get Claudia for your tour guide.
Reviews: From Bologna: Parma Cheese & Ham Factory Tours and Tastings
Guest User2025-10-27
The trip to Parma for the reggiano Parmesan cheese making was amazing. The prosciutto factory tour was equally amazing. It was wonderful to be picked up at the Bologna train station area and have a private driver Claudio was great and it was a wonderful day seeing how some of these traditional foods are made giving great appreciation for the process and the people who dedicate themselves to making them. Bill Girolamo
Contact Center <br>of the year 2025
Contact Center
of the year 2025