Activity Overview:

Emilia-Romagna is renowned as Italy’s gastronomic heartland, famous for producing Parmigiano-Reggiano cheese, Prosciutto di Parma, balsamic vinegar from Modena, and fresh handmade pasta like tortellini and tagliatelle. This experience invites you to explore artisan producers, traditional markets, and family-run farms, paired with tastings of rich local wines and classic dishes that highlight the region’s culinary mastery.

What’s Included:

• Visits and tastings at Parmigiano-Reggiano dairies, Prosciutto di Parma curing facilities, and Modena balsamic vinegar producers

• Guided tours of local markets and food artisans

• Sampling of signature dishes such as Tortellini in Brodo, Lasagne alla Bolognese, Piadina, and Zampone

• Wine tastings featuring regional varieties like Lambrusco, Sangiovese, and Trebbiano

• Cooking classes focusing on traditional Emilia-Romagna recipes

What’s Not Included:

• Transport to and within Emilia-Romagna unless arranged

• Personal meals beyond guided tastings and classes

• Accommodation unless part of the package

• Additional purchases outside of tastings

• Travel insurance and personal expenses

Suggested 3-Day Emilia-Romagna Gastronomy Experience

🍝 Perfect for food lovers eager to discover the roots of Italian cuisine

🧀 Day 1 – Cheese and Cured Meats

• Visit a Parmigiano-Reggiano dairy for a detailed tour and tasting

• Explore a Prosciutto di Parma curing facility and sample exquisite prosciutto

• Dinner featuring traditional dishes like Tortellini in Brodo paired with regional wine

🍇 Day 2 – Balsamic Vinegar and Pasta Making

• Tour a Modena balsamic vinegar producer, learning about the aging process

• Afternoon cooking class preparing Lasagne alla Bolognese and fresh pasta

• Dinner enjoying your homemade dishes with local wines

🍷 Day 3 – Markets, Regional Flavors, and Wine

• Visit local markets in Bologna or Ferrara to explore fresh produce and specialties

• Taste regional foods such as Piadina Romagnola and Zampone

• Wine tasting featuring Lambrusco and Sangiovese varieties

• Farewell dinner highlighting Emilia-Romagna’s rich culinary traditions

Additional Notes:

• Best time to visit: Spring and autumn for harvests and food festivals

• Transport: Car rental or guided tours recommended for full access

• Group Size: Small groups or private tours ideal for a personalized experience

• Dietary Options: Vegetarian alternatives available on request

• Local Tip: Pair Parmigiano-Reggiano with Lambrusco for a classic regional combination