Price per person, based on double occupancy, is 3,500 USD. Single accommodation is available for an additional 500 USD.
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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
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.
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.
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.
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.
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.
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.)