During your stay you will join your host family for a few days of wonderful excursions, including shopping at fresh markets, walks through organic herb fields and visits to local food producers.
You also have the opportunity to visit traditional producers of Parmigiano Reggiano, extra virgin olive oil, Prosciutto di Parma, aged balsamic vinegar plus other specialties and handcrafted products of the regions. You name it and they will do it!
Your Week at a Glance
Sunday – Get settled and welcome dinner, an intro to traditional regional Italian cuisine
Meeting at Bologna airport or train station. Private transfer to your hotel, in charming Riolo Terme. The owners are very friendly and helpful.
In the late afternoon, you will be driven to a charming medieval hilltown for a welcome dinner at a typical Italian trattoria to enjoy traditional dishes of the area.
Monday – Aromatic herbs and cooking lesson
In the morning, you will visit the hills of Romagna (borders Tuscany) to visit a privately owned aromatic herb garden containing more than 40 different varieties of herbs and plants. The owner will explain how the herbs are used in cooking and she will prepare your lunch based on delicious samplings of her products.
After lunch, you will be driven to a family-owned producers of hand-printed aprons, tablecloths and other table linens that are traditional of the Romagna area.
In the late afternoon, you will engage in your first cooking lesson demonstration at a local restaurant. The owner and chef, Nicola, is a man who is very passionate about his work. He will prepare a special dinner for you that is based on dishes featuring local herbs.
Enjoy an apertif in the restaurant's gardens while you are waiting for your dinner.
Tuesday – Parmigiano-Reggiano cheese factory visit & tour, traditional balsamic vinegar of Modena and a gourmet lunch
Early morning departure to visit a family run cooperative where you will watch all the many stages of production for Parmigiano-Reggiano cheese, followed by a cheese tasting in the family shop.
Transfer to Modena to visit another family-owned representative business, producer of traditional balsamic vinegar of Modena.
The owner will explain where and how balsamico is made. You will have a tasting of the product at its various ages and learn how and when to use these variations of aged balsamic vinegar.
Drive to a beautiful restaurant in Modena where you will have an aperitif in the kitchen with the chef, Luigi, who is very creative and friendly. In the kitchen you will watch Luigi prepare your lunch based on plates featuring parmigiano cheese and balsamico, accompained by Lambrusco, the red sparkling wine typical of Modena area, and are wonderful accompainment to Parmigiano. All of his dishes are a feast for the eye as well as the palate..
Back to your hotel. Afternoon and dinner on your own, after a busy morning.
Wednesday – Relaxing massage, extra virgin olive oil tasting and cooking lesson on hand-made pasta
In the morning, you will visit a spa to be pampered with a wonderfully relaxing massage and hydro-massage.
Light lunch at the spa restaurant.
After lunch you will be driven to Brisighella to taste one of the best extra virgin olive oils and one of the first olive oils that obtained the DOP (Denominazione di Origine Protetta) certification in Italy.
In the afternoon, you will be driven to the beautiful countryside for a 3 hour hands-on cooking lesson with a woman who is not only a great family chef, but also an expert on hand made pasta.
During your lesson, you will learn to make the traditional pasta of Emilia-Romagna: tagliatelle with ragu alla bolognese, tortellini in broth and tortelli with ricotta and herbs filling.
Dinner will be based on your creations at her 150 year old farmhouse nestled among the olive trees.
Thursday – Food shopping at the market and cooking lesson in preparing some regional specialties
In the morning drive to Bologna. Visit and walking tour of the central market area that is composed of ancient narrow streets lined with colorful, irresistible Italian food shops, stands and delis, wonderful to the eye and to the taste.
Here you will buy the ingredients for your afternoon cooking lesson. Leisure time for shopping or just strolling in the charming medieval town.
Light lunch on your own.
After lunch, you will proceed on to a guided tour of Bologna with an English speaking guide.
In the afternoon, you will enjoy a hands-on cooking lesson at a private home with an Italian family cook. You will learn traditional dishes of the region. Dinner will consist of the fruits of your labor.
Friday – See Ravenna Byzantine mosaics, ceramic shop in Faenza and farewell gala dinner at San Domenico in Imola
In the morning leave for Ravenna, famous for its Byzantine mosaics and architecture. Walking tour of San Vitale and Galla Placidia and their spectacular and unique mosaics.
Free time to stroll, admire the fabulous art and shop.
Light lunch in Ravenna at a locally owned Italian osteria.
After lunch drive to Faenza, famous worldwide for its ceramics; you will visit an artisan ceramic workshop and showroom. The artist/owner will demonstrate how the ceramics are decorated. Back to the hotel.
In the evening, you will be driven to Imola for the farewell gala dinner at San Domenico Restaurant, opened in 1970, one of the most celebrated restaurants not only in Italy but in the world.
In 2007, San Domenico earned 2 Michelin stars. The chef, Valentino Marcattili, is famous worldwide and is considered one of the best chefs in the world. The restaurant's cellar boasts over 25,000 bottles, including bottles from Napoleon’s time.
Saturday – Departure day
Departure to Bologna airport or train station after breakfast at the hotel.
Included:
• 6 nights in lovely 3 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 the week
• Meals as written in the program with selected regional wines, mineral water and coffee
• All excursions, visits and tastings specified in the program
Not included:
• Airline ticket
• Personal expenses
• Anything not written in the program
2008 DATES
September 7 -13, 2008
Other dates available, upon request
2640 EURO (double room)
Single Supplement 100 EURO
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Additional Cooking Lessons and Vacations in Bologna:
Terms of Payment and Cancellation fees are as follow:
A 30% non-refundable deposit is payable at time of booking to confirm your participation in the course, as described above.
Remaining payment of 70% is due 75 days prior to arrival. If booking this course within 75 days of the course date, payment is due in full at time of booking.
Penalty for cancellation of booking by client is 50% of total monies paid, less the non-refundable deposit if cancellation is made more than 30 days prior to arrival. Penalty for cancellation is. 100% penatly in the event of cancellation by the client less than 30 days prior to arrival.
