Aceto Balsamico Tradizionale

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

Includes 5 nights in four-star accommodations,
all breakfasts, lunches, and final dinner
(dinners on your own; we'll help w/reservations),
morning and afternoon activities (classes/visits/tastings), and
ground transportation
(arrive/depart Modena)

We are very pleased to offer this itinerary with Pamela Sheldon Johns, a licensed Tour Escort who has spent a great amount off time in this area, and has written several books about the artisanal ingredients found here.

Books by Pamela Sheldon Johns: Parmigiano!, Balsamico!, and Prosciutto

Get ready for handmade pasta and true Bolognese sauce, 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. 

Traditional balsamic vinegar is a story that must be told... you 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.

You will visit a caseficio (cheese dairy) that produces Parmigiano-Reggiano in the traditional way it has been made for 700 years using an 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. 

Amazing markets and hands-on cooking classes will inspire you to re-create these treasures when you get back home. 

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


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