Food & Wine - Emilia Romagna

Food & Wine

Emilia Romagna

Emilia Romagna is a food lover’s paradise renown for Parmesan Cheese, Parma Ham, Culatello, ragu (meat sauce) and balsamic vinegar. The region offers a wide range of activities that can be customized to suit your taste and desires. Here is a sample of the most requested activities:

Best of Emilia gastronomy
In the morning cooking class with your chef. Learn how to make tortellini and ragu, the traditional meat sauce. After lunch, guided tour of a “culatello filiera” and tasting. Culatello production is strictly limited to the area called Bassa Parmense, located along the right side of the Po River. This cured meat is made from the best part of a pork leg, carefully salted and cured in the humidity of the grottos, where it rests for at least 11 months . Then visit a Parmesan cheese production, with guided tasting. Parmesan has very old origins and it is made today with the same traditional method used centuries ago.

Parmigiano, balsamic vinegar and Modena
Discover the secrets of the “King of Cheeses”: Parmigiano Reggiano. This cheese can only be produced in a restricted area called "zona tipica", which includes the provinces of Parma, Reggio Emilia, Modena, and part of Bologna and Mantua. Visit a cheese factory and taste Parmesan cheese. Proceed to Modena for a full immersion into the unique flavors of  traditional balsamic vinegar. Visit to an “acetaia”- where balsamic vinegar is produced. Here your guide will introduce you to the many slight differences in scent and taste of this unique product . In the afternoon, visit Modena, one of the most elegant cities of Emilia.

Parma and its treasures
In the morning guided walking tour of Parma. Admire the Baptistry of Benedetto Antelami, one of the most exquisite examples of medieval art in Italy, the Lombard-Romanesque Cathedral, one of the greatest in Northern Italy, and the Camera di San Paolo, originally a refectory of the Benedictine order and frescoed by Correggio. In the afternoon, visit a “prosciuttificio”, where Parma Ham is produced .Prosciutto di Parma is produced exclusively in the southern part of the Parma province. Using selected Italian pigs and following a traditional method, Parma ham is still produced like it was about 2000 years ago.

Cooking in Bologna and Parma
Our cooking classes take place in the kitchen of Italian homes where our cooks offer guests the opportunity of learning wonderful dishes from the Bolognese or Parma gastronomic tradition.The cooking classes are held in English and all participants receive a small booklet of recipes and a souvenir. You will be also invited to join the cook as she shops for fresh products and selects the ingredients for each lesson. These classes are suitable for small groups (2 to 6 people), last about 4 hours and end with a meal.

 
Food & Wine - Emilia Romagna
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