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.

Vaholms Brohus is a covered bridge which leads over the river Tidan. Allegedly, it was built in the 18th century and is probably the only covered bridge in the entire country. It was renovated in 1992 after being close to a collapse. The bridge is located on the lands of the old farm Vaholm, which received its name in 1736.

Himmelsberga is Öland's most authentic village, now preserved as an open air museum with enclosed farms built along both sides of the narrow village road. The heart of the museum consists of several large farms with buildings dating back the 18th and 19th century. The cottage is still has the original furniture, and the old stables are packed with all the tools and equipment that were used on the farms. The coffee shop sells freshly baked bread and hot pies, and you can buy genuine Öland handicrafts in the village shop. Himmelsberga holds exhibitions of arts and crafts in its two galleries. There's also an art museum with a collection of older and modern Öland paintings.