Food tour Bologna
Parmigiano Reggiano – known as parmesan cheese and already shredded packed in small plastic bags – in Italy it´s a regional specialty. Here you have to decide for which dish you need 12, 24 or 36 month old cheese and it´s used in almost every meal: as antipasto with balsamico, freshly shredded in soup or risotto, on top of capaccio or with tagliatelle.
For watching the whole process it´s necessary to get up early (leaving Bologna at 8.00). We visit an authentic cheese dairy of Parmigiano-Reggiano with tasting. Watch how “the King of cheese” is made in the same traditional way like centuries ago, when monks invented it. You see first hand the “making of”, the salt pools and the “wheel cathedrals” in the aging cellar, real walls of cheese, piled up to the ceiling.
Lunch stop is a typical Osteria with handmade Pasta and a beautiful mountain view, during the season it’s a special place to eat truffle.
Balsamic vinegar producer
What you can buy in the supermarket, called “Aceto Balsamico di Modena” is industrial vinegar, produced in less than 3 month, instead of “the real balsamico”, which stayed in the wooden barrels for up to 50, but at least 12 years.
Cost: 120 euro per person, (min. 2, max.4 pers. per group), transportation and tastings included, lunch comes extra (ca. 25 euro), optional
Language: English, German, Italian
Food tour available every day, please mail to firstname.lastname@example.org
to watch the full film: www.bbc.co.uk/programmes/rick stein bologna weekend