Aceto Balsamico Tradizionale

Poggio Etrusco, a Bed & Breakfast in Tuscany, Italy
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The Passions of Emilia-Romagna

Euro 2650/person, double occupancy

Includes 5 nights four-star accommodations, all meals/beverages, classes/visits/tastings,
 and ground transportation (arrive Bologna/depart Modena or Bologna)

This itinerary may be subject to last-minute changes due to weather, seasonal conditions, and serendipity

Day One
5:00 pm meet in Bologna.
We start with orientation and an overview of the traditional products from Emilia-Romagna, namely fresh Chefshandmade pasta, cured meats (such as prosciutto di Parma, culatello di Zibello, mortadella, and many types of salami), Parmigiano-Reggiano cheese, traditional balsamic vinegar… all products that we will taste throughout our week together. After our talk, we will take a walk around the historic center of Bologna, ending with a classic Bolognese dinner.

Day Two
This morning we put on our walking shoes, and head off to visit the market streets of Bologna. At noon, we arrive to the cooking school of an award-winning pasta-maker. We will sit down for lunch first, then follow with our hands-on cooking class. Today we focus on the classic pasta of Bologna. After class, we will return to the center for some free time in Bologna, meeting for dinner at a traditional family-run trattoria.

Day Three
After we check into our hotel in Modena, we will walk to our demonstration & lunch at an internationally famous trattoria behind a 400-year-old salumeria. We will discuss regional salumi have a class on gnocco Balsamicofritto. 

After lunch we take a visit to a producer of traditional balsamic vinegar where we will learn the difference between the industrial product that we find on every supermarket shelf (made with wine vinegar and caramel additives) and the truly traditional balsamic vinegar made with cooked grapes and aged in wood for at least twelve years.

Tonight, back in Modena, we have a demonstration (cooking with balsamic vinegar) in the kitchen of a local restaurant, followed by dinner.

Day Four
We get an early start this morning to visit a caseficio (cheese dairy) that produces Parmigiano-Reggiano in the traditional way it has been made for 700 years using and old breed of cows, the Vacche Rosse. These cows, phased out of commercial use due to a lower yield of milk, produce a milk that is high in protein and allow the cheese to age longer for an incredibly rich cheese. Cooking demo and lunch, then some free time in Parma. Tonight Cheese in the Racksfor dinner, we will try the famous bollito misto.

Day Five
For those who want a morning walk, we will visit Mercato Coperto Albinelli, the covered market. Then, we head out into the countryside of Modena for a cooking class and lunch. 

On our return to Modena, some free time to walk and work up an appetite again! Our farewell dinner will be at a unique and elegant Michelin-starred restaurant.

Day Six
Departures after breakfast.

The price of Euro 2,650 is all-inclusive of ground transportation, meals, wines, and lodging (in a four-star hotel, double occupancy).

  • 17 - 22 October 2011

Groups of six or more can book an exclusive week anytime year-round. Please contact us for more information.

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