Welcome to an exclusive culinary journey through Emilia, the true soul of Italian gastronomy. Beginning in the elegant city of Parma, homeland of Parmigiano Reggiano and Prosciutto di Parma, guests will explore rolling countryside, medieval castles, and timeless villages where tradition continues to thrive. From the noble flavors of Culatello to the nuanced complexity of aged Balsamic Vinegar, each day unveils a new delicacy, a new story, and a new emotion. Wander through historic markets, savor world-renowned products, and uncover the secrets of Emilian cuisine through unforgettable hands-on cooking classes. Get ready to discover the essence of Emilia—one bite, one glass, one tradition at a time.
Useful Information
Meeting Point
Upon arrival, guests will be welcomed by Chef Anthony at the airport
Extra Info
The tour includes the use of a private transfer for its entire duration
We are happy to customize all tours according to your preferences to create your perfect experience.
What’s Included
Private chef
Expert guides in art and gastronomy
Experiences as per your itinerary
Tastings as per your itinerary
Accommodation in 4-star luxury hotels with breakfast included
Lunches as specified in the itinerary
Dinners as specified in the itinerary
Apron
Recipes
All ingredients and tools for cooking classes
Private transportation for the entire duration of the experience
Tour Plan
1
DAY 1 → ARRIVAL
Upon arrival at the airport, a warm welcome from Chef Anthony will set the tone for the week. Depending on the time of arrival, guests will enjoy a leisurely lunch before transferring to Parma and settling into their hotel. As the day draws to a close, Chef Anthony will introduce the culinary journey ahead. Together, guests will create and savor their first dinner, offering a delightful taste of the gastronomic magic awaiting them.
2
DAY 2 → PARMIGIANO REGGIANO & COOKING CLASS
The day begins amidst the rolling hills of Parma’s countryside, where a visit to a Parmigiano Reggiano dairy will reveal each stage of the traditional process behind the ‘king of cheeses.’ Guests will stroll through the maturing rooms, home to over 5,000 wheels, and savor the unique flavors developed over time. The morning will conclude with a delightful lunch at a local trattoria. In the afternoon, a hands-on cooking class with Chef Anthony will allow guests to craft authentic Italian dishes in an intimate and immersive experience.
3
DAY 3 → PROSCIUTTO DI PARMA & COOKING CLASS
Set out for the village of Langhirano, birthplace of the celebrated Prosciutto di Parma. A guided visit of a traditional ham laboratory will reveal the artisanal steps behind this iconic delicacy, followed by a tour of the cellars where it matures to perfection. Guests will continue to the magnificent Torrechiara Castle, perched above the hills, and learn about its rich history and the romantic tale of Pier Maria Rossi and Bianca Pellegrini. The morning will conclude with a delightful lunch at a local trattoria. In the evening, a second hands-on cooking class will immerse guests in traditional recipes and authentic techniques.
4
DAY 4 → TRADITIONAL BALSAMIC VINEGAR & COOKING CLASS
Morning tranquility in the countryside will set the scene for a visit to a Traditional Balsamic Vinegar producer, where guests will discover the passion and dedication behind this revered ‘black gold.’ A guided tasting of balsamic vinegars aged 12, 20, and 25 years will reveal their depth and complexity. The experience will continue with a delightful lunch in a charming restaurant in Parma’s historic center. In the evening, guests will participate in a hands-on cooking class, learning the secrets of local family recipes and authentic culinary techniques.
5
DAY 5 → CULATELLO & COOKING CLASS
A journey into the Bassa region will reveal the true essence of the French word terroir. Guests will explore historic cellars where Culatello—Italy’s most noble and refined cured meat—matures slowly, guided by the lingering scent of river fog. They will discover centuries-old traditions that shape its incomparable flavor. The morning will culminate in an exceptional lunch, where the delicate taste and unmistakable aroma of Culatello take center stage. In the afternoon, guests will return to the kitchen to transform fresh ingredients into a handmade dinner during their evening cooking class.
6
DAY 6 → BOLOGNA "THE FAT" & COOKING CLASS
A visit to Bologna, the vibrant capital of Emilia-Romagna, will unveil the city’s rich culinary and artistic heritage. Guests will ascend the historic clock tower to enjoy panoramic views over the terracotta rooftops, then explore charming streets while their guide shares stories of history and art. A stroll through the bustling food market will lead to a stop at the oldest shop in the neighborhood, where guests will taste Raviolone, a traditional Bolognese pastry, paired with a glass of Pignoletto. The morning will conclude with a classic lunch in an authentic Bolognese trattoria. In the afternoon, guests will return to Parma for an engaging hands-on cooking class, applying new techniques to create delicious Italian dishes.
7
DAY 7 → WINE & COOKING CLASS
The day will be spent at a picturesque winery, where guests will uncover the intricate process behind local wines such as Lambrusco and Merlot. A leisurely stroll through the vineyard will reveal the natural beauty among the rows of vines. Guests will enjoy a light lunch featuring regional specialties, thoughtfully paired with the estate’s wines. In the afternoon, a final hands-on cooking class will allow guests to consolidate their culinary skills and prepare an intimate dinner, celebrating the flavors and techniques of Emilia
8
DAY 8 → DEPARTURE
Guests will board their transfer to the airport as their journey through the flavors, landscapes, and traditions of Emilia reaches its conclusion. While the experience may end, the memories—and the tastes—will linger in their hearts forever.
Gallery
Below you will find a sample menu offered to our guests. All menus are fully customizable and can be tailored to our guests’ preferences and requests, and may vary according to seasonality and product availability.
