Food Lovers' Adventure in Bologna's Countryside offers a wonderful culinary experience in Italy's "Gastronomic Paradise."  Students will have an unforgettable experience learning to prepare many of the best Italian and Bolognese dishes with regional Italian chefs.

Bologna and the surrounding area is world famous as a culinary paradise. It's most famous dish is "Tortellini" [the shape is attributed to Venus'' navel]. Known as "Bologna la Grassa" because of its culinary traditions, the city and surrounding area "where stress does not exist," has harmonized the coexistence of the two sides of man's nature: the spiritual and the sensual. Natives are sure that the best way to live longer and laugh more is to eat the traditional Bolognese way.

Bologna and the Emilia-Romagna region are the home of such world famous foods as Parma ham, Mortadella, Sampone, Cotencino, salami, Balsamic Vinegar, many delicious wines and the king of the cheese: Parmigiano Reggiano.

Classes are taught by noted local chefs. There will be guided tours of factories where Parmigiano Reggiano, Balsamic Vinegar and Parma hams are produces. Excursions include Casola Valsenio to visit botanical garden, Bologna for a guided visit of the central market, Dozza, a small picturesque village for wine tastings, Ravenna to see the famous mosaics and a gala dinner at San Dominico Restaurant in Imola.

Students stay in a quiet, charming, three star hotel owned by Cinzia and Domenico in Riolo Terme, a town in the pretty hills near Bologna. A leisurely stroll along pleasant streets with cafes, shops and promenades is a way to spend free time. A ten minute shuttle ride away is a modern spa with a thermal swimming pool where you can pamper yourself with a massage, facial mud bath and more. And golfers can enjoy the local course.

Food Lover's Adventure in Bologna's Countryside

Food Lover's Adventure in Bologna--Spring/Summer

Food Lover's Adventure in Bologna--Fall/Winter

• Students are transferred from Bologna to the charming historic hotel in Riolo Terme.  The owners are very friendly and helpful.
• The afternoon is free time to get settled into your room, relax and explore the area around the hotel.
• Dinner at a typical Italian trattoria in the hills, filled with local families for dinner enjoying traditional dishes of the area.

• Drive to the hills of Modigliana to visit a private aromatic herb garden, with more than 40 different kinds of plants.  The owner will explain how to use the herbs in cooking and will prepare for us delicious tastings of her production for our lunch.  
• After lunch, drive to visit a family factory where they make aprons, table cloths, and table linens stamped with traditional decorations of the area.  
• In the late afternoon cooking lesson and dinner at a restaurant with a special menu of dishes featuring local herbs with owner and chef, Nicola, very passionate for his work.  You'll learn a lot of little secrets for your cooking at Home!

• Early morning departure to visit a family factory where we will watch the men go through all the stages to make Parmigiano Reggiano, learn about parmesan and have a cheese tasting.
• Transfer to Modena to visit a family producer of Traditional Balsamic Vinegar of Modena with the owner.  See where and how balsamic vinegar is made and taste 15 and 25 year-old traditional balsamic vinegar.
• Lunch at a nearby restaurant, where you can taste plates featuring parmigiano and balsamic vinegar, with Lambrusco, the red sparkling wine typical of Modena area.  Luigi, the chef, is very creative and friendly.  All his dishes are be3autifully presented.  Afternoon free.  Dinner in the area.

• Drive through the hills to Brisighella with an outstanding panoramic view of the valley.  Walk in the center of the small hill town, taste one of the best extra virgin olive oils in Italy!--one of the first olive oils that obtained the DOP (Denominazione di Origine Protetta) certification. 
• Light lunch.  Then drive to the countryside for a 3 hour cooking lesson hands-on with a wonderful lady, a great family chef, who is an expert on hand-made pasta.  You'll learn, among other things, how to make the best tagliatelle with ragu alla bolognese, cappelletti in borth, tortelli with ricotta and herbs filling.  Dinner at her 150-year-old farmhouse among the olive trees.

• Drive to Bologna, visit to the central market area stuffed with colorful, irresistible Italian food shops, stands and delis.  Free time for shopping or just strolling in the center.  Light lunch in Bologna.
• Guided tour of Bologna.  late afternoon hands-on cooking lesson on some of the regional specialties.  Dinner of your creations.

• After breakfast, leave for Ravenna, famous for its Byzantine mosaics and architecture.  
• Walking tour to visit some marvellous mosaics lik San Vitale and Galla Placidia.  Free time to stroll, admire the fabulous art and shop at mosaic and other stores.
• Lunch in Ravenna center at a famous osteria with the local tasty food.  After lunch drive to Faenza, famous all around the world for its ceramics and visit an artisan ceramic laboratory and shop.  The artist owner will show you how he deocrates.
• Return to the hotel to prepare yourself for Gala dinner at San Domenico Restaurant in Imola, cited in many Italian restaurant guides as one of the best in Italy.  The cellars house 25,000 bottles, including bottles from Napoleon's time.

• Reluctantly you will departure for Bologna train station or airport after breakfast at the hotel, hoping you will once again be able to return.

The tour you planned for me was perfectly balanced.  I particularly enjoyed the dichotomy of cooking one day in the "country kitchen" of Maria Grazia 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 with 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 Ms. 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 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."
Stephen S., New York, NY

We just wanted to pass on our thoughts about our visit with Raff and Marcello.  Superlatives are all we can think about when we describe the experience.  The tour was fantastic and they are such warm people.  We had a ball and would not hesitate to recomened them to any of our friends without any reservation.  Thanks for making this possible. "
Joe and Laurie