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This culinary getaway is a food lover's dream come true! Experience
a week in Bologna and Emilia Romagna, renowned throughout the world
as Italy’s gastronomic paradise: the land of tagliatelle and
tortellini and the birthplace of Bolognaise sauce. You will learn
about the cuisine first hand with visits to local producers of salamis,
prosciutto, balsamic vinegar, olive oil and parmesan to see where
and how these famous Italian food products are made.
You’ll also enjoy
cooking lessons with locals off the beaten path, learning how to
prepare simple dishes with the best ingredients.. Finally, you’ll
be a guest, not a tourist, as you explore the countryside of this
fascinating region.
This is a genuine, Italian experience
filled with good friends gathered around tables and the simple joys
of life
Click
here for a recipe from Bologna and Beyond
Day
One
Transfer from Bologna to Riolo Terme.(In the winter you'll be based
in Bologna). Free time to relax.
In the late afternoon
drive to Brisighella to taste one of the best extra virgin olive
oils in Italy! Dinner at a typical Italian trattoria in the hills,
filled with local families for dinner enjoying traditional Romagnola
dishes of the area.
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Day
Two
Morning excursion to “Giardino
delle Erbe”, the most complete botanical garden specializing
in “piante officinali” (plants benefiting the body)
in Italy. Over 400 herbs for cooking, medicine, cosmetics. Guided
visit of the gardens & exhibits. Lunch in the area. In the afternoon
cooking lesson and dinner at a restaurant with a special menu of
dishes featuring local herbs with owner and chef, Nicola.
Day
Three
Early morning departure
to visit a family factory where we will watch the men go through
all the stages to make Parmigiano Reggiano, learn all about parmesan
and have a cheese tasting. Transfer to Modena to visit a family
producer of Traditional Balsamic Vinegar of Modena with the owner,
see where and how balsamic vinegar is made and taste 25 year old
traditional balsamic vinegar. Lunch in a nearby restaurant where
you can taste dishes featuring parmigiano and balsamic vinegar with
Lambruso, the red sparkling wine which comes from Modena. Luigi,
the chef, is very creative and friendly.
Afternoon free.
Dinner in the area.
Day
Four
Drive trhough the hills
to Brisighella with an outstanding panoramic view of the valley.
Walk in the center of the mall hill town and taste of the best extra
virgin olie oils in Italy. Light lunch, then drive through the countryside
for a three hour hands-on cooking lesson with a fantastic family
chef who is an expert in handmade pasta. You'll learn, among others,
how to make the best tagliatelle with ragu alla bolognese, cappelletti
in broth, tortelli with ricotta and herbs. Dinner in the chef's
150 year old farmhouse,
Late afternoon Italian
pasta cooking lesson on family farm with Maria Grazia on some of
the regional specialities like “strozzapreti”—“strangle
the priest” pasta. Dine on your creations.
Day
Five
Morning
tour to Bologna, for guided visit of the central market area stuffed
with colourful, irresistible Italian food shops, stands and delis.
Free time for shopping or just strolling in Bologna centre. Lunch
in Bologna.
Late afternoon cooking
lesson featuring regional specalties. Dinner featuring your creations
follows the lesson.
Day
Six
Leave for Ravenna, famous
for its Byzantine mosaics and architecture. Walking tour with an
Italian guide to see marvellous mosaics. Free time to stroll, admire
the fabulous art and shop at mosaic and other stores. Lunch in Ravenna
at a famous enoteca.
After lunch leave for Faenza to visit a ceramic laboratory and shopping
at a very specialized shop for kitchen tools. Return to the hotel
to prepare yourself for Gala dinner at San Domenico Restaurant in
Imola, cited in many Italian restaurant guides as one of the best
in Italy. The cellars house 20,000 bottles, including bottles from
Napoleon’s time.
Day
Seven
Departure for Bologna train station
or airport after breakfast at the hotel.
Note:
this is a sample itinerary which changes with the seasons. Please
call for winter and summer itineraries
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