Cook Every Day - For Professional Chefs
Learn the Unknown Recipes of Emilia Romagna - Italy's Food Paradise
Sunday – Get settled and welcome dinner, an intro to traditional regional Italian cuisine
Meeting at the train station or Bologna airport. Private transfer to your accommodation in Bologna.
Dinner at a local trattoria, with traditional food of the area.
Monday – Aromatic herb garden,
In the morning drive to the hills of Romagna, which borders Tuscany, to visit a privately owned aromatic herb garden, with more than 40 different kinds of plants. The owner, a young woman, will explain how the herbs are used in cooking and for our garden lunch she will prepare delicious dishes containing her home-grown products. There will be an opportunity to sample her exquisite herbs, jams and aperitifs.
In the afternoon drive to a local winery for a wine tasting of the typical wines of Romagna area, such as Sangiovese, Albana, Trebbiano and others.
In the late afternoon Italian cooking class demonstration at a restaurant. The owner and chef, Nicola, is a man very passionate about his work and will prepare a special dinner based on dishes featuring local herbs. You will learn a lot of little secrets to take home to your own kitchen! Aperitif in the very pretty garden of the restaurant before our dinner that will consist of what we have watched being prepared in the kitchen.
Tuesday – Parmigiano Reggiano --Parmesan cheese--, traditional balsamic vinegar of Modena, gourmet lunch and cooking class on pasta
Early morning departure to visit a family-cooperative where you will watch all the stages in the production of Parmigiano Reggiano --parmesan cheese--, learn all about parmigiano and finish this excursion with a cheese tasting.
Transfer to Modena to visit another family-owned representative business, producer of traditional balsamic vinegar of Modena. The owner will explain where and how balsamico is made; we will have a tasting of the product at various ages and learn how and when to use these.
Drive to a beautiful restaurant in Modena where we will have an aperitif in the kitchen with the chef, Luigi, who is very creative and friendly. In the kitchen you will see how Luigi prepares our lunch, based on plates featuring parmigiano --parmesan-- and balsamico and accompained by Lambrusco, the red sparkling wine typical of the Modena area, wonderful accompainment to parmigiano. All his dishes are a feast for the eye as well as delectable.
Back to Bologna. In the late afternoon cooking class at a private home, making different kinds of pasta.
Wednesday – Morning free and cooking class on Bolognese sauce and more
Morning free. Lunch on your own. After lunch drive to a beautiful agriturismo in the countryside for a three hour hands-on cooking class with a woman who is a great Italian family chef. You will learn to make the best ragu alla bolognese --bolognese sauce--, and other regional specialties, determined by the freshest ingredients that are in season at the moment. Dinner of our creations at her 150 years old farmhouse among the olive trees.
Thursday – Visit Prosciutto di Parma factory and cooking class on bread
In the morning departure to visit the prosciutto di Parma factory. Lunch at a local trattoria with a great choice of salumi (prosciutto, culatello, salame, coppa), then tortelloni stuffed with pumpkin accompaned with Lambrusco wine, traditional of the area and perfect with this food.
In the late afternoon cooking class on making bread.
Friday – Visit food market and cooking class at private home
In the morning visit and walk in the central market area, a couple of ancient narrow streets lined with colorful, irresistible Italian food shops, stands and delis, stunning to behold and delicious to taste. Here we will buy the ingredients for our afternoon cooking lesson. Leisure time for shopping or just strolling in the charming medieval town.
Lunch on your own. There are many fantastic cafes in the Bologna market area to choose from.
In the afternoon hands-on cooking class at a private home with an Italian family cook, expert on hand-made pasta making. You will learn to make egg pasta from scratch rolled out with the rolling pin and other traditional dishes of the region and receive a recipe book to take home. Our farewell dinner will follow and consist of the fruits of your own afternoon labors.
Saturday – Departure day
Departure after the breakfast.
Available all year round on request.
Price per person
Euros ...on request
Included in the price:
• 6 nights in four star hotel, breakfast included
• 5 Italian cooking lessons with English assistance
• 5 dinners after the cooking lesson with selected regional wines included
• 4 meals with selected regional wines, mineral water and coffee
• Visit aromatic herb garden
• Visit a winery and wine tasting
• Visit to Parmigiano Reggiano --Parmesan cheese-- factory and tasting
• Visit to Balsamic Vinegar of Modena producer and tasting
• Visit Prosciutto di Parma factory
• Bologna guided food market visit in English
• Our recipe book in English
• Traditional Italian hand printed apron
• Private transfers and assistance on arrival and at departure (from and to Bologna train station or airport)
• Private car (or minivan) with driver for all the excursions listed in the program
• Local tour director English speaking throughout (Marcello or Raffaella)
• All local taxes
• Flight ticket
• Personal expenses
• Everything not written in the program
• Cancellation insurance
• Local taxes (city taxes)
Interested in more information about this tour?
Dear Marcello and Raffaella,
I do not know how to thank you enough. I had such a wonderful experience in Italy and I have not stopped talking about my trip since I returned home. You really have created a delight for both chefs and food lovers and I was delighted to have taken your tour.
The tour you planned for me was perfectly balanced. I particularly enjoyed the dichotomy of cooking one day in the "country kitchen" to the next day observing the fine epicurean mastery of the chef at San Domenico. This allowed me to contrast the styles of the simple Italian family to the complex Italian culinary design. I must have over 200 recipes that I can use on a regular basis. The meals which you selected to be prepared were well chosen to highlight the various strengths of each chef and the skill with which they exercised their skills was extraordinary.
Your rapport with the chefs in your program is very special. I think that you have developed strong personal ties to your chefs and they clearly trust you deeply. It became evident to me that I received more insight and instruction from these chefs because you made them enthusiastic to teach me. They shared many tips and secrets" which I do not think they would have been as free to divulge if you were not so close to them personally. In particular, when Idanna gave us her secret recipe. I knew that I was very lucky to be with you.
Finally, on a personal basis you made me feel at home. Your hospitality was beyond compare. You not only catered to my every need and want for the week, but you welcomed me into your home with your family. This made my cooking experience not only personalized but extra special. I truly appreciated this because I was traveling alone and you made the extra effort to make sure that I was fully occupied at all times. Even when there was nothing formally scheduled, you invited me for lunch in your home. This allowed me to feel like I had my own family in Bologna.
I hope you realize that you always have a special friend in New York. I certainly cannot wait to come back for another visit in Bologna with my family.
Stephen S. New York - NY - USA