Chef for a week end
3 nights/4 days
Day 1 - ARRIVAL IN BOLOGNA
Arrival of the group at the Bologna International Airport, meeting with our English speaking tour guide and transfer to the hotel in Bologna by minibus. Dinner in a typical restaurant and overnight at the hotel.
Day 2 – BOLOGNA AND COOKING CLASS
After breakfast departure for a walking sight-seeing tour of the old town of Bologna with your local guide. You will see the Maggiore square, the church of St Petronio, the Archiginnasio (ancient university), the church of St Stefano. Lunch in a restaurant in the centre. In the afternoon the tour guide will lead you to the old historical shops beside the main square (Piazza Maggiore). There you’ll find many products of the local food as mortadella, ham, salami, cheese, tortellini and you will see how they are produced……Later on you’ll attend a Bolognese cooking class in a famous cooking school of Bologna. After the class each participant will taste the dishes of the Bolognese food tradition that s/he has prepared during the class, and many other specialities.
The Bolognese cuisine is very rich and the course can have several topics:
Homemade pastas: Tagliatelle, tortellini, ravioli
Sauces (Bolognese sauce), broth and lasagne
Pastries and bread
Jewish-Bolognese cooking course
And many others to be decided following the clients interest
Day 3 – MODEAN AND BALSAMIC VINEGAR
After breakfast, early in the morning, by bus and with your tour guide, you’ll reach the province of Parma latest at 8.30. In a farm specialised in cheese production you will see the manufacturing process to make the famous Parmigiano Reggiano: “The King of Cheeses”. Cheese tasting and transfer to the province of Modena for visit and tasting of balsamic vinegar.
Traditional Balsamic Vinegar is produced only in the country of Modena from cooked fermented grape, matured and aged in barrels of different woods. It is produced only by typical grapes of Modena and it is protected by DOP. Every year a limited production can be produced only. It is a suitable product on all appreciated dishes, from meats to Parmigiano Reggiano, up to strawberries and ice cream.
After the visit you’ll enjoy a great cold buffet of local food: ham and Parma cheese, piadina and other regional specialities (and wine of course). After lunch you’ll go back to Bologna to attend a second cooking class, and enjoy another dinner where you’ll taste the dishes you cooked during your class. Overnight at the hotel.
Day 4 - DEPARTURE
After breakfast transfer by bus to the airport of Bologna, check-in assistance and end of our services.
Arrival of the group at the Bologna International Airport, meeting with our English speaking tour guide and transfer to the hotel in Bologna by minibus. Dinner in a typical restaurant and overnight at the hotel.
Day 2 – BOLOGNA AND COOKING CLASS
After breakfast departure for a walking sight-seeing tour of the old town of Bologna with your local guide. You will see the Maggiore square, the church of St Petronio, the Archiginnasio (ancient university), the church of St Stefano. Lunch in a restaurant in the centre. In the afternoon the tour guide will lead you to the old historical shops beside the main square (Piazza Maggiore). There you’ll find many products of the local food as mortadella, ham, salami, cheese, tortellini and you will see how they are produced……Later on you’ll attend a Bolognese cooking class in a famous cooking school of Bologna. After the class each participant will taste the dishes of the Bolognese food tradition that s/he has prepared during the class, and many other specialities.
The Bolognese cuisine is very rich and the course can have several topics:
Homemade pastas: Tagliatelle, tortellini, ravioli
Sauces (Bolognese sauce), broth and lasagne
Pastries and bread
Jewish-Bolognese cooking course
And many others to be decided following the clients interest
Day 3 – MODEAN AND BALSAMIC VINEGAR
After breakfast, early in the morning, by bus and with your tour guide, you’ll reach the province of Parma latest at 8.30. In a farm specialised in cheese production you will see the manufacturing process to make the famous Parmigiano Reggiano: “The King of Cheeses”. Cheese tasting and transfer to the province of Modena for visit and tasting of balsamic vinegar.
Traditional Balsamic Vinegar is produced only in the country of Modena from cooked fermented grape, matured and aged in barrels of different woods. It is produced only by typical grapes of Modena and it is protected by DOP. Every year a limited production can be produced only. It is a suitable product on all appreciated dishes, from meats to Parmigiano Reggiano, up to strawberries and ice cream.
After the visit you’ll enjoy a great cold buffet of local food: ham and Parma cheese, piadina and other regional specialities (and wine of course). After lunch you’ll go back to Bologna to attend a second cooking class, and enjoy another dinner where you’ll taste the dishes you cooked during your class. Overnight at the hotel.
Day 4 - DEPARTURE
After breakfast transfer by bus to the airport of Bologna, check-in assistance and end of our services.
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