Italy has a rich culinary history that dates back to the 4th century BCE. It’s one of the cornerstones of tourism in Italy and the main reason tourists keep coming back every year. Every region is characterized by different methods of cooking and flavor styles and has its own traditional specialty that you absolutely need to try. While it’s hard to determine which region of Italy has the most delicious cuisine, it would be hard to argue against Emilia-Romagna taking the title.
We also organise multi-day gastronomic experiences that include the cooking class. Please see below for some sample itineraries:
Day 1: A visit to the antique market area in Bologna following by cooking class where you will learn to make 3 kinds of fresh pasta using a rolling pin.
Day 2: A trip to a Parmesan cheese dairy followed by a visit to a balsamic vinegar producer and to finish, wine tasting and lunch.
Day 3: A tour at the top culatello produced in Emilia Romagna followed by a visit to a prosciutto factory, both experiences include tastings.
Day 4: Back in the kitchen for another cooking class with your own personalised menu!
If you only have 1 day to spend in Bologna, we recommend the experience described below.
The Emperor of Cheeses
Parmigiano-Reggiano is the cheese that, 700 years ago, single-handedly put Italy on the gastronomic map. Parmesan cheese gives many pasta-based dishes the necessary final touch and is considered almost inseparable with the Italian way of eating pasta. It’s no wonder they gave it its flattering title: the emperor of cheeses. At the beginning of your tour, we will stop at a local Parmigiano-Reggiano producer where you’ll have the opportunity to witness the production of one of the main symbols of Italy.
The cheese is still produced using artisanal and traditional methods passed down from generation to generation. The meticulous attention to detail and enthusiasm these cheesemakers invest in their craft will surely leave you impressed. At the end of the tour, you’ll get to see the cutting of the cheese wheel by hand, which is an art form in itself. Also, you’ll get to enjoy the complete sensory experience that comes with tasting this premium product.
Prosciutto Di Parma
Our next stop will be about 20 kilometers south of Parma, in a small and enchanting place named Langhirano. Since this is a gastronomic tour, we will focus our attention on the local factory that produces a special type of dry-cured ham, known as Prosciutto di Parma.
Aside from being absolutely delicious, this gastronomic delight is rich in proteins, has a low percentage of cholesterol, and is almost fat-free. Similarly to Parmigiano-Reggiano, Prosciutto is produced using traditional curing methods with a few innovations that make the product even better.
After the tour of the factory, you will be able to try various types of delicacies made of ham, including the famed prosciutto, culatello, mortadella, and many more. The tasting menu will be followed by a pasta course and topped off with a homemade dessert.
Balsamic Vinegar of Modena
We will end our gastronomic tour in Modena, the origina place of Traditional, Balsamic Vinegar, one of Italy’s most sought out commodities. Anyone who loves Balsamic Vinegar will tell you that the Balsamic Vinegar produced in the traditional way by vinegar producing families, is completely different to what is sold in most stores. Ageing the perfect vinegar in the wood flavored barrels is a process that can only be learned over time. You will have the opportunity to hear everything about the traditional process of making Traditional Balsamic Vinegar of Modena, and you will also be able to taste it and buy some at the end of the day.