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