Emilia Romagna might be the best region of Italy for culinary exploration. Visit a prosciutto producer like Salumificio Conti — one of the local family-run ham factories producing the mythical Prosciutto di Parma PDO. Spend some time with the makers of Parmigiano Reggiano, who have kept the traditional methods alive since the Benedictine monks invented the process 10 centuries ago. Curdling into the typical copper heaters, salting and the final ageing in the so-called wheel cathedrals. Taste the savoury masterpiece in the end, of course. Make your trip longer and learn the secrets of the best balsamic vinegar at Tenuta Medici Ermete. Parma is the gateway to Italy's culinary heritage. With many tours, you can choose to drive yourself or get a driver for a more sit-back experience.

Alexander Pushkin, the father of modern Russian literature, some of whose lines any Russian speaker is guaranteed to be able to recite from memory, spent three fruitful years in this tiny house, exiled. It's a museum these days, and although scant English-language information is supplied in each room, anyone with a particular interest can benefit greatly from a guided tour.

Numerous small and big companies offer guided tours that focus on the savoury and salty richness of Parmigiano cheese and Parma ham. Most operators will bring you to a cheese factory tour just outside the city, let you try differently aged samples (most likely 1, 2 and 3-year cheeses). Similarly, don't miss a chance to see a Parma ham factory and taste the thinnest melt-in-your-mouth slices. Pick a tour that best matches your budget, interests and time frame. The most important variable in choosing the best tour is traveller reviews.