Discover Traditions
Modena Balsamic Vinegar
The delightfully grumpy 80-year-old Italo Pedroni makes one of Italy’s finest balsamic vinegars aged in tiny wooden barrels for up to 45 years
Bologna
Vibrant and bohemian, the city is crisscrossed by some 50km of portici, elegant arcades lined with cafes, trattorias and boutiques
Cured meats Excellence
The Spigaroli Family is so serious about their Culatello di Zibello that has created a Museum where they age this valuable prosciutto
Your Experience
Feel at home in Modena and enjoy la "Dolce Vita" (slow way of living) in the piazzas and cobblestone streets that surrounds its Baroque Palazzos
Learn the ritual of handmade pasta from the most talented sfogline of Bologna at Vecchia Scuola Bolognese
Meet the Mongiorgi Family for an immersive experience into the art of turning the best local produce into mouthwatering preparations
Savor the specialties that communicates a true taste of local lives at Mercato Albinelli, a marketplace completely dedicated to food
Itinerary
Day One
We can't wait to bring you to Emilia Romagna and introduce you to the talented artisans we have come to know! This lesser-known region is home to some of Italy's most famous foods, best-preserved medieval and Renaissance architecture, and most worshipped sports cars.
After meeting Jeff and Colin at the Milano Malpensa Airport, we kick off our week with a visit to a farmstay just outside Parma. Antica Corte Pallavicina is a magical place where the Spigaroli family, makers of culatello (literally “Little Ass”), supplies the world’s most prestigious kitchens with their prized cousin of prosciutto.
We’ll enjoy an aperitif in the aging caves or The Cellars of the Corte, built in 1320, before a communal lunch at their Michelin-star restaurant, dedicated to the culinary heritage and ingredients of the Po River territory.
After lunch we settle in at Rua Frati 48, a sixteenth-century building that is part of the Italian historic houses in the heart of Modena. Elegantly appointed rooms, a spa, a gym, a vibrant bar, and a restaurant, are the components of our accommodation.
We gather early in the evening for an aperitivo before heading to Antica Moka for our first dive into Modena's culinary heritage. A special testing menu by chef Anna Maria Barbieri featuring traditional dishes like gnocco fritto, tortellini in brodo and erbazzone, a flavorful spinach pie with a light, almost cracker-like crust.
Day Two
Today, we drive a few miles out of town to Nonantola and the venerable Acetaia Pedroni. Here, Italo Pedroni makes perhaps one of Italy’s finest balsamic vinegars. Our visit is truly a fascinating experience that often involves digging deep into ancient family traditions… and into those barrels! Tastings reveal rich and complex flavors, different and vastly superior to any balsamic vinegar you have tasted elsewhere.
Later at the family's Osteria, Italo theatrically sloshes it – no wimpish drizzling here – over plump tortelloni stuffed with ricotta, braised chicken with pearl onions, and even fiordilatte gelato.
Back downtown Modena, we meet our local guide for a stroll in the narrow streets and admire the city's monumental treasures like the Cathedral, one of the finest European Romanesque masterpieces, Piazza Grande, the Ghirlandina Tower, and the Pavarotti Theatre.
Following our afternoon break, the evening begins with a classic Italian aperitif at Caffetteria Giusti, an historic bar facing the stunning Baroque Palazzo Ducale.
Tonight dinner is in Maranello at Il Cavallino, where Massimo Bottura’s creative cuisine pays tribute to the legacy of Ferrari that hovers fully in the air, thanks to the photos and to the engines arranged like sculptures.
Now, that's our kind of Monday night dinner!
Day Three
After a delicious breakfast, let's head to Parma for a walk through the elegant and typical shops of the center that will fascinate and engage your senses. A journey that will delight eyes, nose and palate, through the discovery of the gastronomic delicacies that have made the city famous in the world. We will also discover the scents of Parma, starting with the unmistakable Violetta di Parma, a symbol of an era and the origins of the first Italian cologne, Acqua di Parma.
When we get back at the Hotel, leisurely spend the rest of the afternoon or follow Jeff and Colin at the Enzo Ferrari Museum to learn about Italy’s iconic racing automobile. Classic models are housed in a colossal yellow aluminum-hooded car-space, a breakthrough structure of modern architectural design, and take a look into the life of the founder and visionary himself, Enzo Ferrari.
Later we head out to our Michelin Star dinner at L'Erba del Re. We reserve a private space in this multi-award-winning gourmet restaurant, just a short walk away in Piazza della Pomposa, the most beautiful piazza of Modena. The Expression menu is a journey designed by talented chef Luca Marchini to accompany our taste buds on a experience of different and interesting sensations. His dishes are interpretations that start from a solid base in Emilia Romagna cuisine and the "substance" remains at the center of every one of his preparations.
Day Four
Enjoy your breakfast and a slow start of your day before follow Jeff and Colin at the legendary Mercato Albinelli and mingle with the locals. This vibrant place keeps alive the tradition and heritage of the ancient market that, since the Middle Ages, has spiced up the streets and squares of Modena, safeguarding the city cultural and nutritional values and the personal and close customer relationship. We get to meet the many food artisans behind the counter and, led by our chefs, we feast on the most delicious bites of the market!
This afternoon we reach the hills that mark, west of Bologna, the border with Modena.
The Zanetti Family will welcome us for a visit of their vineyards and sip on their winery's elegant interpretations of Pignoletto, Cabernet Sauvignon and Merlot.
Up next is the tiny hillside village of Savigno, where life is slow, simple, and filled with a deep sense of connection to the land. Here the artisans proudly carry on family traditions, like Guido of Bottega del Macellaio, turning the local Mora pig and Bianca Modenese cow into mouthwatering cured meats and steaks for 3 generations. At Guido's wife kitchen, put your apron on, have fun, and join Anna in the preparation of simple and delicious dishes highlighted by the best local produce. This is home cooking at its best and a source of inspiration for your family dinners back at home!
Day Five
Today we travel a little further down south, to the city of Bologna. After exploring the many stands featuring regional specialties inside the legendary Mercato delle Erbe, we enjoy genuine and simple foods like handmade tigelle, mortadella mousse, and squacquerone, a local decadent and creamy cheese.
To walk off some calories, we meet our local expert for a walk. Succinctly described by the three words La Rossa (the red), La Dotta (the learned) and La Grassa (the fat) Bologna is famous for its unique red color, for its excellent gastronomy, and as the seat of the oldest university in Europe.
Enjoy some free time, and a generous scoop of gelato, before our Bolognese evening begins with a very serious class in the traditional art of pasta making with the master sfogline, the local women who practice the pasta rolling ritual. Assisted by chefs Colin Lynch and Jeff Michaud, you'll learn how to roll out the yolk-rich dough until it is thin enough to see though. Shape regional specialties like Tortellini, Tortelloni, and Tagliatelle before taking a sit at the table to feast on your creations.
Day Six
On this Friday morning we set out for Sestola, a small village in the Apennines mountains outside Modena to discover all the secrets of Parmigiano Reggiano production. During our visit we closely observe the careful work of the cheesemaker during each phase of processing, to understand how the milk - which comes directly from 4 family-run nearby stables - is transformed into a form of Parmigiano Reggiano.
Getting hungry? Our lunch today is in the charming tasting room of a Prosciuttificio in Manaro sul Panaro. At 500 feet above sea level and the vicinity of a river, create climate conditions that are ideal for naturally curing meat over time. Here, artisans are able to use less salt to preserve the meat and still follow the traditions handed down over the centuries in local farming families. We discover how the legacy of prosciutto making is a masterful balance between tradition and innovation. We were impressed by the flavor of their Modena prosciutto, culatta and fiocco dolce: rich and savory flavors with a wonderfully tender mouthfeel.
Back in Modena you have free time for some shopping, enjoy a coffee in the piazza or simply relax at the Hotel.
Our last supper of the week is a private dining experience at Hosteria Giusti, a piece of history of Modena's gastronomy that will be reserved for us for the evening. Situated in a retro-style room to the rear of an elegant delicatessen, it feels like being at your Nonna's home. Chef Morandi's menu highlights quintessential Modena flavors like Fried cotechino with Lambrusco Zabaglione, crispy eggplants millefoglie with balsamic vinegar, and freshly made tagliatelle with pork cheek ragu. We promise to be a dinner you won't forget.
Day Seven
Our journey together through Emilia Romagna has come to an end. Between eating and drinking, the magnificent cities of Modena, Bologna, and Parma, we hope this trip left you with wonderful memories and new founded friends. Arrivederci!
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What You Need To Know
Read our FAQs below. Or email us at travel@laviagaia.com.
What does the price include?
Six nights luxury accommodation in double occupancy at the Hotel Rua Frati 48; private van with driver for all trips and excursions in itinerary; airport group transfer at arrival and departure (see arrival & departure details below); private tours with local guides and cultural experts; exclusive VIP access and tastings; guided activities; entrance fees; daily breakfasts, lunches and dinners with wine; gratuities.
What does the price not include?
International roundtrip airfare; travel insurance; transportation to the trip’s starting point; activities not included in the trip itinerary; hotel incidentals including room service, laundry service, and personal hotel bar tabs; food and beverages not included in the itinerary.
What are the arrival & departure details?
The trip starting and ending point is the Milano Malpensa Airport. We recommend that you arrive, on or before Saturday, May 4, 2024. On May 5, we’ll meet as a group at 9am at the Airport. The last day of our culinary trip is Saturday, May 11, 2024. You should schedule flights home after 11 am from Milan Malpensa Airport.
Who is going on this trip?
We limit the group to no more than 16 travelers, your host Jeff Michaud and our special guest chef Colin Lynch. In this culinary trip, you can expect to be joined by a group of like-minded people, who share your passion for Italian food and traditions - including solo travelers, couples and friends traveling together. This trip is recommended for travelers aged 18 and above.
Who is leading this trip?
This trip is led by our founder, Chef Jeff Michaud. He traveled extensively through this region in recent years and crafted your itinerary for the week. Our special guest will be our friend, Colin Lynch from Boston. We’ll be joined throughout our adventure by local, expert guides who are deeply knowledgeable with respect to local cultures, customs and history and are passionate about sharing that with us.
What is the cancellation policy?
You may cancel on or before January 6, 2024 and receive a full refund minus a $500 per person service fee. If you cancel on or after January 7, 2024 there is a 50% cancellation fee. On or after March 6, 2024, there is a 100% cancellation fee. We highly recommend purchasing travel insurance as we are not able to make exceptions to this policy in cases of family/medical emergency or cases of the trip being canceled (See our Terms and Conditions for full details).
What Travel documents are needed?
U.S. citizens are not required to have a visa for tourist visits to Italy but are required to show a valid US passport. It is recommended that your passport is valid for six months after your travels are over.
Can this itinerary be booked for a private group?
Yes! We can customize this trip and itinerary at a time that is most convenient for you and your friends. The minimum number of participants for a private trip is 10. For more information contact us at travel@laviagaia.com.
Do I need to pay a solo traveler supplement?
Yes, there is a $1,650 supplement for solo travelers, to be paid at the time of booking to secure a private room. Single spots are limited and available on a first-come, first-served basis. (See our Terms and Conditions for full details).
Still have questions?
Email us at travel@laviagaia.com
