tour packageEmiglia, Romagna, Tuscany. A Wine And Food Spectacular.tour package

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Tour Type: Small Group Tour

Location: Emiglia, Romagna, Tuscany.

Code: ANG117

Price from: REQUEST RATES

Travel Month: January, March, July, Nov, Dec

Duration: 10 days, 9 nts

Short Description :

  • 10 days tour
  • Tailor-made Itineraries/Activities (Cooking, Wine, The Italian Lifestyle
  • In 2017 we have we have 5 departures for our escorted tour (Max 6 travelling)
  • departing 16 January, 1st March, 3rd July, 6th Nov, & 4th December 2017
  • Organized Transport and Personal Tour Guide

Features:Travel Italy in Style.

English Speaking Slow Food & Wine Expert Guide throughout the tour.

Transportation (from the collection point to the final tour destination)

Meals (breakfast, lunch, dinner, included beverages during the meals on included schedule) Slow Food Italy at its best

Accommodations for 9 nights

All the activities included in the highlights (lunch is not included when guests have free time).


 

Highlights

Meeting point: Bologna Airport

1st day: we head to Modena, the birthplace of Tortellini, and  stay in a fantastic agriturismo close to the city, where host Luca and his wife will show us the delicate process of making Tortellini. After lunch, a short rest and some free time on the property before we head to the cantina of a local wine producer to taste some local wines. Dinner toight at the agriturismo , which will include the most traditional homemade dishes from the region.

2nd day: after breakfast prepare for our cooking class, & learn how to make tortellini and some other traditional dishes with local produce. After lunch in Maranello  the Ferrari Museum awaits.

In the evening we reach the area of Zibello, the birthplace of Culatello, one of the most delicious Italian cured meats. We stay in a lovely historical agriturismo. After some free time in the property we meet for dinner the typical dinner in the agriturismo, where we will be delighted by the aroma's and the unique flavours created by the resident chef

3rd day: early in the morning, after breakfast, savour the artisanal process of making Parmesan cheese,  visit the organic vegetable garden (orto), & continue through the beautiful frescoed rooms of the mansion and observe  the parmesan and  Culatello during their ageing process.

 Continuing at the farm, we observe the unique breed of Parmesan pigs (Nera Parmigiana) & the ancient orchard (frutteto), with incredible antique fruits.

After a light lunch in the restaurant at the hotel, we travel to Florence. Arriving in time for dinner,  spend the evening in one of the most ancient taverna of Florence, &  enjoy the famous Brunello di Montalcino wine, the ribollita (the famous Tuscany vegetable soup), the epic Fiorentina (1 kg beefsteak) and the delicious cantucci cookies with vin santo. Our accommodation will be a beautiful old mansion close to the city of Florence, a peaceful place where you’ll restore your spirit and your eyes.

4th day: free day in Florence, suggested things to see: The Duomo, Santa Maria Novella and Santa Croce Churchs, Ponte Vecchio Bridge, Il Giardino di Boboli (inside Palazzo Pitti). We meet again for a special dinner, the “Fiorentino Dinner”, & taste the ancient recipes of the “cucina fiorentina” (the most typical cuisine of Florence). You’ll have the chance to spend time with one of the famous hosts of Florence. It’s going to be a unique experience!

5th day: some free time this morning and then the best Panino con il Lampredotto for lunch! "Panino con il Lampredotto" is a sandwich made in Florence and sold as a street food. It's considered a fundamental part of the city's food identity.

Early afternoon we leave for Siena, where an antique monastery is awaiting. Later a warm farming family welcome. We meet Nonna (the farmer’s grandmother) sharing a  cooking class with her, preparing gnocchi and the famous chicken with Vin Santo. Learn the secret of traditional dishes prepared with excellent fresh local products. Dinner will follow.

6th day: truffle hunting! You will have the chance of digging a truffle out of the soil, we will also have the chance to taste the result of our hunting, and watch the wonderful dogs in action. We’ll meet again for a special dinner in the elegant restaurant of the hotel.

7th day: Following breakfast a wine tasting in some of the most important cellars of Tuscany, where we  taste  the best Tuscan wines . Lunch will take place in a traditional trattoria. We will meet again for a dinner in the Cantina (the cellar), including local cheeses and meats, and wines of course. Our host will be a local winemaker.

8th day: A day of rejuvenation. We will have the chance to spend two days in a real paradise, the hot tubs are outside, in a beautiful scenery, with gorgeous warm falls. We’ll have a light lunch at the hotel and then the entire afternoon available to spend time at the hot tubs. We’ll meet again for dinner, which will take place at the restaurant of the hotel.

9th day: we will spend the morning and the afternoon in a beautiful farm in Maremma, one of the best and pristine rural area of Tuscany, territory of unique food products,  wine, cured meats and olive oils. We will meet the farmers and we will taste all the delicious organic products they produce (extra-virgin olive oil, wine, honey). Then back to the hotel, some time to freshen up and we will meet again for the dinner in a typical traditional trattoria.

10th day: Following breakfast we travel to Rome Fiumicino Airport, where we will say “arrivederci”. We’ll be there at about 11 am.

 

INCLUDED:

  • 9 nights’ accommodation including breakfast
  • 8 lunches as stated in the program inclusive beverages
  • 9 dinners as stated in the program inclusive of wine

 

  • All tastings, visits and experiences included as stated in the program
  • All transport costs throughout the entire tour
  • English-speaking local food & wine expert and tour leader for the entire itinerary

Excluded

  • Airfares
  • Transfer to and from the airport at arrival/departure
  • Travel insurance (strongly recommended)
  • Meals/beverages not stated in the itinerary
  • Optional gratuities/tipping
  • Personal expenses
  • Visa entry fees

Your guides

The tour will be guided by our local experts with an extensive knowledge and experience in leading culinary tours throughout Italy

A journey in discovery of the roots of this region leads in many directions - one of these paths is the art of taste. The region is known for its bold and refined cuisine, from those of the countryside of Emilia to those of the Romagna coast, via the lagoon of the Comacchio Valleys, with its famous eels.
 
Discovering a region means tasting the results of its traditions, from the typical Erbazzone, a quiche with spinach, or the pisarei e faso, small dumplings with beans made in the area of Piacenza, to the tortelloniagnolotti and all types of homemade pasta enhanced by their delicious fillings, herbs and flavors. 

We can stop in Bologna to try its mortadella, perhaps inside rolled or folded piadina bread. The unquestioned king of Parma, yet well-known and enjoyed all over the world, is of course Parma Ham (Prosciutto di Parma) that, together with the wonderful Grana and legendary Parmigiano cheeses.  

As in all Italian regions, good wine in Emilia Romagna is a given: Gutturnio, produced in the hills of Piacenza,TrebbianoLambruscoBarbera, Sauvignon and Sangiovese

Simplicity and taste is the winning combination that makes the cuisine of this region so special and our Food & Wine of Italy tour will showcase the best this region can offer.

The origins of Tuscan food are rather rustic, as we can see from its basic ingredients: bread, even stale bread, spelt, legumes and vegetables. 
Some typical appetizers are crostini? (toasted bread) topped by spreads like cream of chicken liver and spleen, panzanella, and salame, including finocchiona, a fennel-flavored salame. 

The typical first course is soup, like the famous ribollita or bean soup, spelt soup, pici? (a type of spaghetti from the area of Siena), or pappardelle? with hare.
 
famous fish dish is cacciucco? soup, followed by mullets and the stockfish stew of Livorno. 
Among meat dishes, the bistecca? fiorentina? (grilled T-bone steak) is the most popular; guinea-fowl meat, pork and game are quite common as well. 

The typical desserts are castagnaccio? (chestnut cake), buccellato? (anise cake) and cantucci
Wine production here is excellent for both variety and quality: Tuscany produces the finest wines in Italy, from Chianti to Vino Nobile MontepulcianoBrunello di MontalcinoVernaccia di San Gimignano and many more. Vin Santo, a sweet and liqueur-like wine, is paired with cantucci (almond cookies)