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At Cavazzone, hospitality is an ancient art
Staying at Cavazzone means enjoying the quietness offered by the countryside of Reggio Emilia, with all modern comforts. The services offered by our agritourism were designed to make sure our guests have a pleasant stay with us: from the restaurant, where you can enjoy typical dishes of the local cuisine, to the large car park, and including the bicycles our guests can use to explore the surroundings. The apple of our eye is the historical vinegar farm where Balsamico del Cavazzone is produced.
Why choose Cavazzone:
Guided tours of the vinegar farm are available for individuals and for groups. This is a unique chance to get to know the history and the production process of Balsamico del Cavazzone. The visit can last from 20 to 45 minutes and can be organised for groups of up to 35 people (minimum 2 people).
After visiting the vinegar farm, you can also taste Balsamico del Cavazzone in the restaurant hall, sitting beneath the portico or on the terrace, from which you can admire the breathtaking view of the entire plain below. At the tasting session you will discover the tastes and aromas of Cavazzone's balsamic vinegars, which can also be combined with typical dishes.
Cavazzone can host any customised and tailor-made event. Standing buffet, business lunch, romantic dinner, wedding reception: we can meet all your demands, adapting our spaces to your specific needs. Non-religious marriages can also be officiated in Cavazzone, in a collaboration with the Commune of Viano.
Cavazzone has a large meeting room which was once an old stable. Now fully equipped, it is the perfect venue to host business events of all kinds: business meetings, private dinners, exhibits, and presentations. The offer also includes a few rooms adjacent to the main hall, a portico, and a large exhibit room, this, too, part of the former stables.
Cooking classes are available for small groups of travellers, either local or from abroad. The experience lasts about 2 hours and includes the preparation of typical local dishes, such as stuffed pasta, tagliatelle, and other Reggio Emilia specialities. You can then sit at the restaurant to enjoy the dishes prepared during class. The courses do not follow a set program and can be organised and modulated according to clients’ specific requests and demands. Our cooking classes are not normally available at weekends.
