How much do food and wine city tours in Modena cost?

Prices vary by format and length. Short acetaia visits and tastings sit at the more accessible end, while full-day tours combining Parmigiano Reggiano and balsamic vinegar, or private dining with a Cesarina host, are premium options. The exact price for each experience is shown on its booking page in your chosen currency.

Which food and wine city tours in Modena offer free cancellation?

Most experiences on this page include free cancellation, including the Acetaia Marchi balsamic tour, the Parmigiano Reggiano and balsamic vinegar day tour, and the Cleto Chiarli Lambrusco tasting. Check the cancellation policy on each activity page before booking, since terms can differ between producers and private hosts.

We use only the cookies this site needs. Analytics (Google, PostHog) load only if you agree.

Cookie PolicyPrivacy Policy

LivingLocal

Every bookable experience in Italy, in one place — compared across GetYourGuide, Headout and Viator, ranked on reviews, booked on their site at their price.

Destinations

Explore

Company

About

Legal

Food & wine · Modena

Food & Wine City Tours in Modena

Average rating4.7Median price$140

Top experiences in Modena

48 experiencesranked by rating and review volume

About Modena

Modena's food and wine scene is built on two treasures you can taste at the source: traditional balsamic vinegar aged in family acetaie and Parmigiano Reggiano from the surrounding countryside. A short, focused visit like the Guided Tour & Balsamic Vinegar Tasting at Acetaia Marchi gets you straight into the barrels, while the The Secrets of Parmigiano Reggiano & Balsamic Vinegar Tour stretches a full day across both producers. Add Lambrusco cellars and Emilian home cooking, and the city rewards anyone who plans their tasting around the producers themselves.

Quick match

Find the right experience in Modena — in 30 seconds

I only have 2 hours I want food, not another queue

Frequently asked questions

Modena's food and wine tours are built around producers, not monuments. You visit working acetaie where traditional balsamic vinegar ages in wooden barrels, Parmigiano Reggiano dairies, and Lambrusco cellars such as the Cleto Chiarli estate.