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8 Days Art, Motorcars and Cooking Vacation in Italy

8 Days Art, Motorcars and Cooking Vacation in Italy

  • Bologna - Emilia Romagna - Dozza

Cooking Holidays in Bologna, Italy

We create Italian, unique, unforgettable experiences, our commitment is to show you our beautiful country in a different light. As local insiders we will introduce you to places and experiences that others might miss. You will see and explore both ancient history and living culture. During this holiday you will get in touch with Italys most significant highlights, food, art, wine and motorcars. From the legendary Ferrari museum to producers visits of three Italian amazing foods: parmesan cheese, balsamic vinegar, and prosciutto. You may wonder, who is this for? Everyone and anyone!

Highlights

  • Wine tasting
  • Italian cuisine cooking class
  • Balsamic vinegar producer visit
  • Cheese workshop visit and degustation
  • Italian ham producer visit and tasting
  • 7 nights accommodation
  • Guided city tours
  • 7 days with instruction
  • English
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You will be staying at Aemilia Hotel. The hotel is located in Bologna center, a few steps from the monumental area with an elegant and refined style. A service characterized by high efficiency, quality and courtesy. Located near SantOrsola Hospital, a few-minutes-walk from the historical center and the university complex.

Day 1 - Arrival

Arrival at Bologna Guglielmo Marconi airport.

Transfer by private motor coach to your hotel.

Enjoy welcome cocktails and a delicious three course dinner at the hotel.

Welcome to Italy!

Day 2 - Discover Bologna

Breakfast at the hotel.

We will visit the city of Bologna, with an orientation tour of the town to see the highlights:

Piazza Maggiore St. Petronius basilica, St. Stephens square, towers and the tower houses, The Archiginnasio palace, first seat of Bologna University, the most ancient in world.

We will stroll also the colored medieval food market.

Day 3 - The food valley

Today we will assist to the Parmigiano-Reggiano cheese production. The visit to the diary will be followed by a tasting.

After this first visit we will get to Savignano sul Panaro to visit a prosciutto producer.

Our visit at the producers will conclude with a delicious prosciutto tasting.

The tour will continue with the visit to a traditional balsamic vinegar producer.

Lunch will be served in a family run restaurant and it will be based on traditional specialties and accompanied by local wines.

Your guide will tell you the secrets of the dishes served and their recipes.

Day 4 - Ravenna, the capital of mosaics

Legend has it that, the Byzantines were a fabulous and mysterious people, qualities that certainly also apply to one of their main cities, Ravenna.

With our expert step guide we will visit: the mausoleum of Galla Placida which has the earliest mosaic scheme in Ravenna (mid-5th century, with 4th-century interiors).

San Vitales Basilica, he Neonian baptistery with superlative early Christian mosaics.

St. Apollinare Nuovo.

There will be free time for lunch on your own and shopping.

Day 5 - The land of motors, Emilia Romagna

This once-in-a-lifetime opportunity takes you to motor sports sacred ground. You will learn about the producers, the car and motorcycle museums, and visit the worlds most beautiful and precious collections of veteran cars and motorcycles.

Our first stop will be the Ducati museum. Located at the Ducati factory headquarters, the 1000-square meter Ducati museum highlights 50 years of race track heritage.

Adjacent to the factory and the celebrated Fiorano test track, the Ferrari museum traces the history and heritage of arguably the worlds premier marque. The museum features multimedia displays, exhibits, trophies and, of course, Ferraris. The cars range from the single-seater in which Froiln Gonzalez won Ferraris first world championship in 1951 to the latest all-conquering F1 car used by Michael Schumacher.

At the end of the visit we will drive around the Ferrari plant, to see the wind tunnel and the Fiorano test track.

Day 6 - Faenza and Dozza: ceramics and wines

Strolling through the city center we will have the opportunity to enter various ceramic workshops where we will see the artists at work.

We will also visit a winery estate and enjoy a Sangiovese wine tasting.

We will then reach Dozza village.

Day 7 - Day at leisure or cooking class

Breakfast.

You will have the opportunity of choose between a cooking class and to enjoy a free day for shopping, relax and private investigation.

For our cooking lesson, we will get to San Chierlo, a hamlet on Bologna hills where we will meet a Bolognese sfoglina.

Before lunch we will have the opportunity to visit the winery of the estate and enjoy a wine tasting in the property cellars.

The cookery class will be organized in four different moments:

Welcome and introduction: we will be welcomed by our expert cook, who will give you an introduction on the history of the handmade pasta and the region traditional recipes. A welcome coffee will be also served.

Pasta making demonstration: with skill, patience, and a magic touch the sfoglina will teach us the secrets of making and rolling out the pasta. As a kind of magic, tortellini, tagliatelle and lasagna will appear.

This is your turn: we will be provided with a pasta board, a rolling pin and fresh ingredients and will try yourself what youve been shown.

Mamma mia! che fame: finally its time to have lunch, which will be served after the cookery class.

Welcome and introduction: we will be welcomed by our expert cook, who will give you an introduction on the history of the handmade pasta and the region traditional recipes. A welcome coffee will be also served.

Pasta making demonstration: with skill, patience, and a magic touch the sfoglina will teach us the secrets of making and rolling out the pasta. As a kind of magic, tortellini, tagliatelle and lasagna will appear.

This is your turn: we will be provided with a pasta board, a rolling pin and fresh ingredients and will try yourself what youve been shown.

Mamma mia! che fame: finally its time to have lunch, which will be served after the cookery class.

Day 8 - Departure

Breakfast at the hotel.

Transfer to Bologna airport for your flight back home.

This retreat will take place in some of the most representative food and wine producing cities of Italy.

Bologna

Capital of this prosperous region of Italy: Emilia Romagna. Not yet contaminated by mass tourism, the city is the ideal choice for cultural interludes as well as leisure activities and relaxation. Bologna has a number of nicknames: la dotta (the learned) for its ancient university, la rossa (the red) for the warm colors of its roofs and houses, and la grassa (the fat) for the wonderful food.

Ravenna

Former capital of the western empire Ravenna is a European superstar city which attracts visitors from the four corners of the world thanks to its unparalleled byzantine mosaics with complex allegorical meanings.

Faenza

The origins of Faenzas ceramics date back many centuries; today, they are still very important as an expression of handicraft and industry. In the middle ages, the town became an important ceramics production center, thanks to the nature of its soil, which is rich in day, and to its geographical position. This made it a meeting point between the cultures of Emilia Romagna and Tuscany.

Dozza

Considered one of the most typical medieval hamlet of the Apennines Mountains between Tuscan and Emilia Romagna, both for its preserved aspect and surrounding landscape. Vines and little hills, frame the ancient village with the Sforza fortress on its top. Its foundations date back to the Bronze Age but the 15 century corresponds to its flowering time, since Caterina Sforza, the heiress of the property after the ruling of the Alidosi family, renewed the building and provided the citadel with defensive walls. After her, the feud was given to the Malvezzi and Campeggi families subsequently a very small period of Borgias domain.

Daily breakfast and dinner are included in this package. Additionally, you are going to be delighted with the finest flavors of Italy with our special selection of Italian factory visits. Find below some examples of what you are going to be able to taste.

Parmigiano-Reggiano cheese

The secret of such goodness originates in the place of origin, in the natural feed, and in the high quality milk with no additives. The verb to make is absolutely correct in this case because Parmigiano-Reggiano cheese is not just manufactured, but it is made today as it was made eight centuries ago.

Italian ham, prosciutto

One of the earliest references to ham production in our region appeared about 100 BC in the writings of Cato, who described the practice of burying pork legs in barrels filled with salt. The meat was then dried and smoked. As the process of making air-cured ham was refined, the smoking step was discontinued. During classical times, hams from the region were one of the delicacies featured on banquet tables.

Balsamic vinegar

Known since the roman time, it is produced by the natural fermentation an acetification of cooked grape must and aged in small casks made of different kinds of precious woods. The minimum age for the traditional balsamic vinegar is 12 minimum years, but we will also taste the 25 years old one.

Arrival by airplane

Guglielmo Marconi international airport (BLQ) is 15 minutes by bus from the town center and links Bologna with the main Italian and European airports. It is a major airport in Italy for the number of international destinations served.

Arrival by train

Bologna is the main Italian railway junction, a high-speed line connects it to Florence, Milan, and Rome. Venice can be also reached in less than an hour and a half.