As featured on the Food Network's "Fine Living."
About the location: Emilia Romagna; just the name conjures up visions of gastronomic wonders.
It is often said to be the food capital of Italy, and the center of it all is Bologna.
Best known, of course, for its Bolognese sauce, this famed university town is not only wealthy,
but rich in its traditions and lifestyle. Don't forget to walk with the locals under the city's
famed porticos (or arcades), which stretch for many miles throughout the center of town and to
explore the medieval roads and red buildings of one of Italy's most beautiful cities. Your base
will be the four-star Hotel Al Cappello Rosso, located 50 meters from the main square of Piazza
Maggiore.
Your hosts for the week are Marcello and Raffaella. From their base in Bologna, they
spent years assembling a circle of friends, collaborators, and artisans that provide the absolute
best from their storehouse of knowledge — traditions, flavors and recipes — the secrets that make
the difference between good and great. These characters enliven each day with stories, prized
sources and time proven practices woven into hands-on cooking sessions, epicurean tastings and
cultural visits. They escort you to appointments, shop the markets together, walk herb fields
with you and the local grower and see you to your hotel at the end of each marvelous day.
Smaller, tasteful accommodations with an intimate atmosphere not sparing comfort or style
are their preference, as is dining at trattorias and out-of-the-way restaurants with chefs
they know. You are not likely to find these venues in guidebooks or on other programs.
About the cooking lessons: You class with Nicola is held in his kitchen's restaurant.
It is mostly demonstration, but you will learn many wonderful recipes that are easy to reproduce at home.
A very good chef and outgoing person, Nicola is very passionate about his work, where he runs the family
restaurant. He started cooking at the age of 16 and being from the South of Italy, he has adapted the
cuisine of his native region to the cuisine of Emilia-Romagna region, specializing in the use of aromatic
herbs, always freshly picked from the garden! Some dishes you make make include garganelli
pasta with prosciutto and arugula, risotto with nettles, robespierre beef fillet with
aromatic herbs, veal scaloppine with chives, baked tomatoes with oregano and roast potatoes
with aromatic herbs.
The class in Bologna is held at a private home in the center of town.
It is hands-on and lasts about three hours, followed by dinner with the family. Usually the
menu is decided together prior to the class and your food market visit.
The class is a complete menu with one or two pastas, one second course, one or two side dishes and a dessert.
Pastas may be tortellini or passatelli in meat broth, gnocchi with sausage ragu,
or strozzapreti (strangle-the-priest pasta) with vegetable sauce or others. Second courses may
include meat or eggplant rolls, stuffed zucchini, or artichokes with peas. Parmigiana
spinach, baked leeks with béchamel sauce, gratin fennel, or tomatos with rosemary salt
are some of the side dishes. The meal will end with such delights as home-made gelato, semifreddo, tiramisu, pannacotta,
or zuppa inglese, a traditional dessert of the region made with custard cream and cookies
dipped in sweet liquor.
The class with Elena is held at her gracious agriturismo in the hills of Romagna.
Elena runs her agriturismo together with her daughter, where they grow chickens,
olive trees (and produce a very good extra virgin olive oil), vegetables and fruits.
Of course, she makes her own tomato sauce, jams, wine and liquors. She is a great family
chef and an expert on hand-made pasta; you will learn how to make pasta the traditional way
and roll it with a rolling-pin. At Elena's, you will make tortelli with ricotta and spinach filling,
tagliatelle with ragu alla bolognese and other
preparations such as pollo alla cacciatora and apple cake.
These are amazing cooking experiences!
A Food Lovers' Cooking Adventure in Bologna
Bologna, Emilia Romagna
Cooking Vacation Itinerary
Day One - Sunday
- Meet at Bologna airport or train station. Private transfer to your hotel, situated in the heart of Bologna.
- In the late afternoon drive to Dozza, a small and charming medieval hilltown.
- Welcome dinner at a typical Italian restaurant frequented by local families to enjoy traditional dishes of the area.
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Day Two - Monday
- In the morning drive to the hills of Romagna, border with Tuscany, to visit a privately
owned aromatic herb garden, with more than 40 different kinds of plants.
- The young owner will explain how the herbs are used in cooking and for our lunch she
will prepare delicious samplings of her products.
- After lunch, drive to visit a family-owned factory of aprons,
tablecloths and other table linens hand-printed with traditional decorations of the Romagna area.
- In the late afternoon, enjoy an Italian cooking lesson demonstration at a restaurant.
The owner and chef, Nicola, is 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 lovely garden of the restaurant before dinner.
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Day Three - Tuesday
- In the morning depart for Ravenna, a city famous for its Byzantine mosaics
and architecture. Enjoy a walking tour, during which you will visit San Vitale and Galla Placidia
and their spectacular and unique mosaics.
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After the tour, free time to stroll, admire
the wonderful art and shop at mosaic and other stores.
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Light lunch in Ravenna at a local osteria.
- After
lunch, we will drive to a beautiful country agriturismo for a 3 hour-hour,
hands-on cooking class with a signora who is both a great Italian family
chef and also an expert on homemade pasta. You will learn to make the pasta
traditional of Emilia-Romagna: tagliatelle with ragù alla
bolognese (Bolognese sauce), tortellini in broth and tortelli with
ricotta and herb filling.
- Dinner will follow in her 150 year old
farmhouse nestled among the olive trees.
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Day Four - Wednesday
- Early morning departure to visit a family-cooperative where you will
watch all the stages in the production of parmigiano reggiano, 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
balsamic vinegar is made; we will have a tasting of the product at various ages and
learn how and when to use them.
- Drive to a beautiful restaurant in Modena where we will have an aperitif in the
kitchen with the chef, Luigi.
- You will see how Luigi prepares lunch based on dishes featuring parmigiano
and balsamico and accompanied by Lambrusco, the red sparkling wine typical of the
Modena area. All of his dishes are a feast
for the eye as well as delectable.
- Back to Bologna. Afternoon and dinner on your own, after
a busy morning.
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Day Five - Thursday
- In the morning visit the central market of Bologna, a
couple of ancient narrow streets lined with colorful, delectable
Italian food shops, delis and stands, a treat for the eyes and the
apetite! Here we will purchase the ingredients for our afternoon cooking
class.
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Enjoy some leisure time for shopping, or just strolling about the charming
medieval town.
- Lunch on your own in town (we can make recommendations).
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In the afternoon, your next hands-on cooking
class in a private Italian home. The family cook will teach you
traditional dishes of the region. Farewell dinner to follow based on your efforts.
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Day Six - Friday
- Departure for the Bologna airport or train station after breakfast.
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€2280 per person, based on double occupancy (5-night itinerary)
3-night itinerary (€1370 per person) and 4-night itinerary (€1830 per person) also available, please inquire for details.
Please note that the program prices are in Euros, and will be converted to US$ by The International Kitchen at the time of confirmation.
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2009 Tour Dates
February 22-27*
March 8-13*
May 3-9 (special 6-night itinerary)
June 7-12
June 28-July 3
July 12-17
July 19-24†
September 20-25
October 4-9*
October 18-23*
November 1-6*
†Join a date others have confirmed!
* Indicates a special fall/winter itinerary!
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Included in the cooking vacation:
- Five nights in a lovely four-star hotel
- Daily breakfast
- Three cooking lessons
- Arrival and departure transfers
- Local English speaking guide throughout
- Meals as written in the program with selected regional wines
- All excursions, visits and tastings specified in the program
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Cooking Vacations 
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