When in Parma, it's mandatory to sample the fine Parmesan cheeses which have been aged for over two years. If you want to know more about the production process, you can visit this co-op and see how it works from start to finish. They mix the milk with rennet and it begins to solidify and gain texture. Then, the master cheese-maker begins to slowly heat the mixture. Finally, it's gathered in cheese-cloths and fitted into wooden molds. The cheese then moves to a hall where they soak it in salt water before setting it out to age, a process which takes a minimum of two years.
Rimini has a large exhibition centre which is located on the outskirts of the city, easily accessible by car, located near the Rimini Nord exit of the A14. It has its own train station, Rimini Fiera in fact, and can also be reached by bus, with several lines coming from the centre. On exhibition days I recommend taking the train, as the traffic - normally quiet - becomes very congested.
After 18 years of excavation, and covering an area of 700 square meters, you can visit these archaeological remains. The ruins of the house of the Roman surgeon stand out, where you can view the configuration of the house and lovely mosaics.
They say that San Antonio de Padua performed a miracle here, and to commemorate the event the first chapel was erected in his honor. It has an octagonal shape and the first was from 1518, but after the earthquake of 1672, it was almost completely ruined and rebuilt new.