Emilia Romagna

Bologna, Parma & Modena

Emilia-Romagna is rich in every way: artistically, culturally, economically and, by no means least, gastronomically. To journey along the Via Emilia, the long, straight Roman road from Milan to the Adriatic coast, is to immerse oneself in some of the greatest foods in the world. The trademark of Bologna is its hand-made egg pasta, which appears in many guises from filled tortellini to rich, luscious lasagne. We pair Bologna with excursions to nearby Parma (think prosciutto and Parmigiano Reggiano) and Modena for producing traditional balsamic vinegar, the rich, complex condiment that must be aged for a minimum of twelve years. 

A hands-on cooking class with an acclaimed chef and president of the renowned Italian culatello consortium rounds off your experience of a lifetime.

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See It For Yourself

When Emilia Romagna Tourism called Tour de Forks to recommend a celebrity chef to bring to Emilia Romagna, we suggested chef and owner of Annisa, Anita Lo. Here is the result:

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Sample Itinerary

Day 1
Private transfer from airport to hotel in the heart of Bologna. Day at leisure to rest and explore.
Day 2
Breakfast at the hotel. Meet with your guide, for your private guided walking tour of the historic center including a guided coffee tasting at a 19th century cafe, a walk through Bologna's Market District and lunch. Afternoon at leisure. Overnight in Bologna.
Day 3
Breakfast at the hotel. Drive (or private transfer) to Modena for a tour, tasting and lunch at an Acetaio Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar Maker of Modena). Continue to Parma for private guided walking tour of the historic center of Parma, including the Cathedral and the Baptistry with its frescoes by Correggio and the Farnese Theatre. After a short drive, arrive at Polesine Parmense and your country palazzo. Dinner at the Michelin star restaurant and overnight.
Day 4
Breakfast at the hotel. Morning hands-on cooking class with Chef Massimo, the owner of the hotel and president of the renowned Italian prosciutto consortium (Culatello di Zibello) followed by lunch. Meet with one of the staff for a tour of the Caseificio Parmigiano Reggiano, vegetable garden, pig farm, Culatello di Zibello cellar. Overnight in Polesine Parmense (B,L)
Day 5
Breakfast at the hotel. Drive to Ferrari Museum for a guided tour. Overnight in Bologna.
Day 6
Breakfast at the hotel. Private transfer to airport.

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•Hotel accommodations as indicated
•Transportation to/from airport
•Cooking class, tastings and guided tours as indicated
•Meals with wine as indicated

Not Included

Anything not mentioned above


Cost: From $4,000 per person
Single Supplement: On request

A 6 day/5 night package is available with a private car, or more independently as a self-drive.

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