Taste Modena and
WHERE
Around Modena and Bologna, from Po valley to Emilian Apennine
WHEN
May to September (excluding August and Italian Public Holidays), every WED, THU, and FRI,
MEETING POINT
Scheduled Pick ups: in Modena/Bologna area at approx 8,45am every WED, THU and FRI.
DURATION
Tour starts at 10am.
Duration: about 7 hours
Tour ends at approx 4-4,30pm
Full-day Tour
If you have fallen in love with Emilia-Romagna, Modena, and Bologna, after watching “Stanley Tucci Searching for Italy”, let us confess, we have too!
His trip across Italy to discover the food, the people, their past, which he describes as “unique” has been informative, intense and sooo funny, just like him. “Oh! So good… It’s a bomb… Will you marry me?” – after tasting authentic Tagliatelle with Ragù, to mention a few of his words that made us laugh loud. There are no words to thank him and the people designing this great show attracting so many visitors to our beloved Emilia-Romagna region.
So, we have designed a new exclusive Premium Foodie Tour, also researching on other VIP chefs and foodies who arrived in Modena and Bologna to see, smell and taste what is regarded as the gastronomic superstar of the nation’s food.
What’s the
schedule?
AMONG THE HILLS OF MODENA DISCOVERING THE PARMIGIANO REGGIANO
We will drive 30 miles outside Bologna to a cheese dairy located in Zocca, in Modena Apennine mountains, where the milk used for the Parmigiano Reggiano cheese is very special. Cows are of a Slow Food protected breed called Vacca Bianca Modenese, grazing freely – so much so our Chef Massimo Bottura, declared Best Chef in the World with Osteria Francescana twice in a row, has been coming here for years to buy his Parmigiano. “Smell, Smell, Smell” – he says to Tucci right after the real-time opening a whole cheese wheel, adding one more good reason to buy it here: help the few farm families using an almost forgotten cow breed and avoid its extinction, despite the small milk production.
In the Aging Room we will learn how Parmigiano Reggiano is tested and approved to be marketed as such “DOP-certified”, and enjoy outdoor an abundant tasting including different types of aging of Parmigiano and much more, including a glass of semi-sparkling Bologna Pignoletto wine – perfect match for this late “grand déjéuner”.
CASTELFRANCO: THE HOME OF THE TORTELLINO
Then, we’ll head to Castelfranco dell’Emilia in Modena province, a village on the border between Modena and Bologna, where locals feel mostly Bolognese for being under the rule of Bologna for many centuries, and famous for the official paternity of iconic Tortellino, the most precious stuffed egg pasta in Italy.
In Castelfranco, we will enjoy a unique culinary experience for lunch at a highly-rated restaurant listed in the Michelin Guide, which has been family-run for half a century.
A highly-rated and cultured chef well-known for its devotion, a friendly hospitality and a special gourmet menu inspired on Pellegrino Artusi’s recipe book “Science In The Kitchen And The Art Of Eating Well”, the food Bible in Italy. Pellegrino Artusi is considered in fact the culinary father of Italy’s modern recipes, since he united recipes from the different regions in this book published in 1891.
THE BLACK GOLD OF MODENA
With “Bologna” true flavors still in our mouth, we will drive towards Modena, to discover a Must in Modena’s traditions and history: Traditional Balsamic Vinegar. We will visit a 6th generation family-run Acetaia (the place where Balsamic patiently rests for at least 12 years following a specific method barrel-to-barrel, to become the so-called Golden Black) , which was in an episode of “No Reservations”, a successful culinary and cultural adventure program aired on Travel Network in 2005 for the first time and created by the genious mind of famous American celebrity, chef and travel documentarian Anthony Michael Bourdain.
Passion, patience, and devotion, so much so, based on availability, we could also enter the vinegar house of another historic and truly passionate family producing Balsamic Vinegar as their beloved child, recently selected by “Italy Made with Love” documentary.
A plunge into a surprising world, deeply rooted in Modena. So much so, Modenese Chef Massimo Bottura said to Stanley Tucci “Balsamic is in my blood”!
WOULD YOU LIKE TO EXTEND YOUR FOODIE DAY WITH A SPECIAL DINNER IN MODENA?
At this point, approx 4-4,30pm the tour would be over. BUT if you want to extend your culinary tour to Modena’s typical flavors, you can enjoy a free walk in Modena’s gorgeous historic centre, and we can book a table for you with menu à la carte at one of our favorite NEW emerging restaurants in Modena that is conquering locals and foreign visitors, Piccola Osteria Zémian : few tables, great service, tradition & creativity perfectly-merged. Davide and his staff are friendly and passionate, and they all speak good English. We will take care of the booking; you can pay restaurant directly on site.
After dinner, you could really say that you have Bologna and Modena’s gastronomy running through your veins!
If you are accommodated in Bologna, we can book transfer with private driver, or taxi to Bologna after dinner; alternatively, trains running MODENA >BOLOGNA take only 20-30mins and the last train is at 11pm (to be checked based on the season).
Tour not suitable for vegetarians.
Not possible to customize.
Being an Exclusive tour available in a limited time of the year, advance booking is highly recommended.
TOUR CAN BE:
- Private or Semi-private: min 4 – max 6 guests
- Small family/friends group: max 10 people
BOOKING
Book this tour in Emilia!
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