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Autumn in Italy: Itinerary
Periodically I take groups on culinary tours where we undertake hands-on foodcraft classes as well as some touristic opportunities around local cuisine.
October 6-12, 2016: Autumn in Italy
- Six nights at a family-owned hotel on the Adriatic Coast, in the heart of Romagna.
- All meals, including drinks and local wine selection.
- Experience the food culture of Emilia-Romagna including hands-on cooking classes.
- Forage for porcini mushrooms in the Apennine mountains, and learn to cook with them.
- Attend a traditional sagra, a festival of truffles in a quaint medieval town.
- Make savòr, a local conserve of autumn fruits and nuts with a local artisan jam maker.
- Make hand-rolled pasta with a sfoglina, or pasta maker.
- Make piadina, the local flatbread of Romagna, at Casa Artusi, a museo del gusto.
- Experience formaggio di fossa, sheep's milk cheese that's stored in limestone pits.
- Shop the markets of Bologna, and cook a delicious meal from them.
- An English-speaking guide throughout the tour.
- Click here for the full itinerary and logistics.
Price per person, based on double occupancy, is 3,500 USD. Single accommodation is available for an additional 500 USD.
Interested in joining? Contact us or fill out the form below for more information.
See some highlights from our previous trips here:
Preserves with Marzia
We work with local artisan Marzia Brigante to make local varieties of preserves. In 2015 we made four: Abate pear conserve with lemon and walnut, lemon marmalade, green tomato jam, and Tropea onion jam
We work with local artisan Marzia Brigante to make local varieties of preserves. In 2015 we made four: Abate pear conserve with lemon and walnut, lemon marmalade, green tomato jam, and Tropea onion jam
Making Pasta in Cesenatico
Learn how to make hand-rolled pasta from scratch: Strozzapreti, cappelletti, tagliatelle, tagliolini, and passatelli, a dumpling-like pasta special to Emilia-Romagna.
Learn how to make hand-rolled pasta from scratch: Strozzapreti, cappelletti, tagliatelle, tagliolini, and passatelli, a dumpling-like pasta special to Emilia-Romagna.
Piadina, the Flatbread of Romagna
Go to Casa Artusi, a museo del gusto in Forlimpopoli to learn how to make piadina, the native flatbread of Romagna.
Go to Casa Artusi, a museo del gusto in Forlimpopoli to learn how to make piadina, the native flatbread of Romagna.
Formaggio di Fossa
We'll take you to to experience formaggio di fossa, a sheep's (sometimes cow's) milk cheese aged in tufa pits in the town of Sogliano sul Rubicone.
We'll take you to to experience formaggio di fossa, a sheep's (sometimes cow's) milk cheese aged in tufa pits in the town of Sogliano sul Rubicone.
Truffle Festival
Many people know about the famous truffle festival in Alba, but the smaller one in Sant'Agata Feltria is more intimate and full of delicious things.
Many people know about the famous truffle festival in Alba, but the smaller one in Sant'Agata Feltria is more intimate and full of delicious things.
Foraging for Porcini ... or Not
In October 2015, we were scheduled to forage for porcini mushrooms. Instead, we hunted for truffles. Hello!
In October 2015, we were scheduled to forage for porcini mushrooms. Instead, we hunted for truffles. Hello!
Parma and Modena: Parmigiano-Reggiano
We've gone to a caseificio in Parma to watch the production of Parmigiano-Reggiano, the king of Italian cheeses. This is a truly artisanal production done on a large scale.
We've gone to a caseificio in Parma to watch the production of Parmigiano-Reggiano, the king of Italian cheeses. This is a truly artisanal production done on a large scale.
Parma and Modena: Prosciutto di Parma
After seeing Parmigiano-Reggiano, we headed to the nearby Prosciuttificio San Giacomo to see how prosciutto is made. Like Parmigiano-Reggiano, prosciutto is a case of a truly artisanal product that is made on a very large scale.
After seeing Parmigiano-Reggiano, we headed to the nearby Prosciuttificio San Giacomo to see how prosciutto is made. Like Parmigiano-Reggiano, prosciutto is a case of a truly artisanal product that is made on a very large scale.
Parma and Modena: Aceto Balsamico
We also went to an acetaia to learn about the production of Aceto Balsamico Tradizionale di Modena -- true balsamic vinegar, not the stuff you find on the grocery store shelves.
We also went to an acetaia to learn about the production of Aceto Balsamico Tradizionale di Modena -- true balsamic vinegar, not the stuff you find on the grocery store shelves.
A Fish, a Fish, Delish
We visited Cesenatico's pescheria, or fish market, saw the conserve where fish were stored before refrigeration, and learned how to prepare Adriatic fish. And, of course, we ate a lot of fish.
We visited Cesenatico's pescheria, or fish market, saw the conserve where fish were stored before refrigeration, and learned how to prepare Adriatic fish. And, of course, we ate a lot of fish.
Salumi
In 2012, we worked with a local butcher to break down a hog and turn it into salame, salsiccia, cotechino, pancetta, guanciale, strutto, ciccioli and fegatelli. And, I am confronted with a cosmic conundrum. (Warning: Graphic images of pig butchery.)
In 2012, we worked with a local butcher to break down a hog and turn it into salame, salsiccia, cotechino, pancetta, guanciale, strutto, ciccioli and fegatelli. And, I am confronted with a cosmic conundrum. (Warning: Graphic images of pig butchery.)
