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Hands-on Culinary Tour of Emilia-Romagna, Italy
Punk Domestics and Global Epicurean present
Autumn in Italy
7-Day, 6-Night Culinary Experience with Cooking Classes
October 2015
Autumn in Italy
Join us in an exploration of Italy's preserving culture as we travel to the region that embodies more than any other Italy's culinary spirit, Emilia-Romagna. We will make our base on the Adriatic Coast and enjoy the many flavors of Romagna, all the while making hand-rolled pasta and piadina, local preserves, techniques with fish, and foraging for porcini mushrooms in the Apennines at the peak of autumn. We'll also uncover the secrets of Parmigiano-Reggiano, prosciutto and balsamico, and visit a local truffle festival that is definitely not on the tourist roadmap.
This 7-day trip features:
- Six nights at the family-owned Hotel Sirena on the Adriatic Coast, in the heart of Romagna.
- Hands-on cooking classes featuring the best local products.
- A foraging excursion for porcini mushrooms in the Appenine mountains.
- A festival celebrating white truffles and their culinary delights.
- Charming medieval towns and delicious food.
- Meals, including drinks and local wine selection.
- A tour of Emilia to discover the secrets of Parmigiano-Reggiano, prosciutto and balsamico.
- An English-speaking guide throughout the tour.
- A unique opportunity to learn the art of preserves, pasta and other local specialties at the seasoned hands of artisans in one of Italy's great culinary regions.
Download a PDF of the full itinerary here.
Price per person, based on double occupancy, is 3,000 USD. Single accommodation is available for an additional 500 USD.
Interested in joining? Contact us or fill out the form below for more information.
See some highlights from our inaugural trip here:
Preserves with Marzia
On day one of the Punk Domestics trip to Italy in January, 2012, we made three kinds of preserves with Marzia Brigante: Quince jam, pear jam with aromatic spices and savor, a conserve made with apples, pears, quince, nuts and saba.
On day one of the Punk Domestics trip to Italy in January, 2012, we made three kinds of preserves with Marzia Brigante: Quince jam, pear jam with aromatic spices and savor, a conserve made with apples, pears, quince, nuts and saba.
Formaggio di Fossa
After making preserves with Marzia, we went to see formaggio di fossa, a sheep's milk cheese aged in tufa pits in the town of Sogliano al Rubicone.
After making preserves with Marzia, we went to see formaggio di fossa, a sheep's milk cheese aged in tufa pits in the town of Sogliano al Rubicone.
Parma and Modena: Parmigiano-Reggiano
On day two, we went to a caseificio in Parma to watch the production of Parmigiano-Reggiano, the king of Italian cheeses. This is a truly artisanal production done on a large scale.
On day two, we went to a caseificio in Parma to watch the production of Parmigiano-Reggiano, the king of Italian cheeses. This is a truly artisanal production done on a large scale.
Parma and Modena: Prosciutto di Parma
After seeing Parmigiano-Reggiano, we headed to the nearby Prosciuttificio San Giacomo to see how prosciutto is made. Like Parmigiano-Reggiano, prosciutto is a case of a truly artisanal product that is made on a very large scale.
After seeing Parmigiano-Reggiano, we headed to the nearby Prosciuttificio San Giacomo to see how prosciutto is made. Like Parmigiano-Reggiano, prosciutto is a case of a truly artisanal product that is made on a very large scale.
Parma and Modena: Aceto Balsamico
We headed to Acetaia Pedroni to learn about the production of Aceto Balsamico Tradizionale di Modena -- true balsamic vinegar, not the stuff you find on the grocery store shelves.
We headed to Acetaia Pedroni to learn about the production of Aceto Balsamico Tradizionale di Modena -- true balsamic vinegar, not the stuff you find on the grocery store shelves.
A Fish, a Fish, Delish
We visited Cesenatico's pescheria, or fish market, saw the conserve where fish were stored before refrigeration, and learned how to prepare Adriatic fish. And, of course, we ate a lot of fish.
We visited Cesenatico's pescheria, or fish market, saw the conserve where fish were stored before refrigeration, and learned how to prepare Adriatic fish. And, of course, we ate a lot of fish.
Making Pasta in Cesenatico
On the morning of our final day, we made pasta: Strozzapreti, cappelletti, tagliatelle, tagliolini and passatelli, a dumpling-like pasta special to Emilia-Romagna.
On the morning of our final day, we made pasta: Strozzapreti, cappelletti, tagliatelle, tagliolini and passatelli, a dumpling-like pasta special to Emilia-Romagna.
Piadina, the Flatbread of Romagna
On our final afternoon, we went to Forlimpopoli to learn how to make piadina, the native flatbread of Romagna.
On our final afternoon, we went to Forlimpopoli to learn how to make piadina, the native flatbread of Romagna.
