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Food Lovers’ Adventure in Italy’s Gastronomic Paradise, Emilia-Romagna Fall & Winter
Experience Emilia-Romagna’s world renowned Parmesan cheese, traditional balsamic vinegar, silk-like pasta and prosciutto di Parma, and real Italian life first hand with a local Bologna family. Cook simple, traditional dishes with a pasta expert on her farm and a friendly, small town restaurant owner, famous for his scrumptious herb dishes like pasta with arugula and prosciutto. Walk with your host family mother in Bologna’s famous central market to learn about regional foods and shop for ingredients for your cooking class with her.
With the fun loving father, you see how they make parmesan cheese from start to finish. At a prosciutto factory and a traditional balsamic vinegar producer’s cellars, you see how they make and age these foods. Fascinating! The prosciutto melts in your mouth. The 25 year old traditional balsamic vinegar feels like liquid velvet in your throat.
Included:
- 5 nights in lovely 4 star hotel (breakfast included)
- Italian cooking lessons as indicated in the program
- private transport and assistance on arrival and at departure
- local tour director English speaking throughout
- meals as written in the program with selected regional wines, mineral water and coffee
- all excursions, visits and tastings specified in the program
5 Night Itinerary
Sunday
Meeting at Bologna airport or train station. Private transfer to your four star hotel in the heart of Bologna.
Sit down for a delicious, authentic Italian meal at a typical and excellent restaurant in Bologna’s centre as you sip a glass of Sangiovese wine alongside friendly locals.
Monday
Experience hunting for bianchetto truffles in the Romagna countryside accompanied by a hunter and his Lagotto breed of specially trained dogs, who sniff around the bases of trees in search for their prizes
Enjoy a light lunch at a local trattoria.
Drive to a family-owned factory where they hand stamp aprons, tablecloths and other table linens with traditional decorations of Romagna.
In the late afternoon enjoy a demonstration cooking lesson with an outgoing owner and chef in his restaurant. Well known for his expertise in cooking with herbs, he shows you how to cook wonderful dishes with local herbs like garganelli pasta with peppery arugula and vibrant prosciutto that groans with flavor. Savor these divine dishes at dinner with local Sangiovese.
Tuesday
In the morning walk in Bologna’s central market, a warren of ancient narrow streets lined with colorful, irresistible Italian food shops, stands and delis, wonderful to the eye and to the taste. Buy the ingredients for our afternoon cooking lesson.
Leisure time for shopping or exploring. Light lunch on your own.
After lunch, stroll with an English speaking guide on your tour of Bologna.
In the late afternoon enjoy a hands-on cooking lesson at a private home with an excellent Italian family cook to learn traditional dishes of the region. Dine on your dishes with the friendly family around their table.
Wednesday
In the early morning, head to the Parma area, home of the legendary Parmigiano Reggiano, to visit a traditional cheese factory. After watching the men go through all the fascinating steps in making the cheese and visiting the incredible storage rooms, you nibble on fresh and aged parmesan right in the factory.
Drive to Modena, home of balsamic vinegar. In the cellars see how this signature product is made and sample 12 and 25 year old balsamic vinegar.
Dine in a fabulous restaurant near Modena on beautifully presented dishes featuring parmesan and balsamic vinegar.
Back to Bologna after a long but memorable day. Dinner free.
Thursday
Drive to Ravenna to walk with a local guide and learn about its world famous Byzantine mosaics and architecture. Light lunch in Ravenna’s centre at a historic osteria serving tasty local food and good wines.
Return to your hotel in Bologna. In the evening drive to Imola for your farewell gala dinner at the 2 star Michelin San Domenico Restaurant, one of the most celebrated restaurants in Italy. The chef, Valentino Marcattilii, is considered one of the best chefs in the world. The restaurant’s cellars house 25,000 bottles, including bottles from Napoleon’s time.
Friday
Reluctant departure to Bologna airport or train station after breakfast at the hotel.
