After the breakfast it's time to start the day with the visit to an acetaia (or house of balsamic vinegar). This experience takes place in one of the oldest existing companies producing Balsamic Vinegar of Modena where you’ll be introduced to the history of the Balsamic Vinegar company, followed by the illustration of the production process of the traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI and ending with the final tasting of three types of balsamic vinegar.

Learn how it is produced and taste of traditional balsamic vinegar. The Traditional Balsamic Vinegar of Modena DOP is different from the commercial balsamic vinegar, it is produced in a particular area, obtained from the juice of the modenese grape, aged for many years in wooden barrels and bottled by theConsortium of the producers Antiche Acetaie. 

It's time to move on to Modena to visit the historical centre of Modena, with its UNESCO Heritage. Lunch in a traditional trattoria  enjoying typical a dish of tigelle and a selection of cold cuts.

In the afternoon you can enjoy the visit of the Ferrari Museum in Maranello.

Dinner on your own.

After the breakfast in the early morning the Parma area, known as the Food Valley of Italy, as it is home to some of the  most famous food products, including Parmigiano-Reggiano, Prosciutto di Parma, Culatello di Zibello, fresh, hand-made pasta, as well as other delicacies, such as Spalla Cotta di San Secondo and Borgotaro mushroom. Food artisans here take pride in their work and pass down their skills from one generation to the next. This area boasts the highest number of certified food products - the prestigious DOP and IGP labels, which guarantee and help protect the quality of a product.

We start with the visit to a Parmigiano Reggiano factory, the king of all cheese. You will be introduced to all the different stages of the production line, from the Salt Pools to the Wheel Cathedral where more than 20,000 wheels of cheese age for at least 24 months.  The day continues with the visit to a Prosciutto di Parma factory, the famous ham worldwide recognized. Lunch with a rich tasting of Parmigiano Reggiano and Prosciutto di Parma and other typical local foods. In the afternoon we continue with the visit to a production factory of the renowned Culatello in Zibello, which stands out for its particular savory with lots of flavors. 

Dinner on your own.

After the breakfast it's time to leave to Ravenna, driving south of Bologna we’ll stop in Forlimpopoli to visit one of the most important centre of Italian gastronomy  Casa Artusi, the home of Pellegrino Artusi considered the father of the Italian traditional cuisine and well-known to the food lovers for his book The kitchen science and the art of well eating considered the bible of cooking art. It collects 790 receipts, from broth to liqueurs, passing through soups, hors-d’ ouvres (or  apetizers), main course dishes and sweets and cakes.

The lunch will be served in the restaurant at Casa Artusi that will give you the opportunity to taste original recipes described in this book. After the lunch we continue to Forli and shall stop for the visit a well-known Sangiovese wine cellar and enjoy the tasting of Sangiovese wine. 

We continue to Ravenna for the overnight. 

Dinner on your own.

After the breakfast we'll start our visit of Ravenna with a private English guide.  

This city is an art and history lover's dream, most famous for its extensive mosaics, 

UNESCO Heritage, of the 5th and 6th-century. Many of Ravenna's buildings are imposing in terms of size, their plain interiors contradict the wonders that lie within. After the visit it's time to move on to Cesenatico, a nice harbor designed by Leonardo da Vinci, and have lunch with a typical seafood menu. In the afternoon we continue to the roman historical centre of the old Rimini.  

Aperitif at the famous street food kiosk of Piadina Romagnola tasting the different types of piadina stuffed with local products. 

Dinner on your own.

After the breakfast in the early morning we shall leave for the small town, Sant’Agata Feltria, the land of truffle.  Visit of the medieval village and meet a local truffle hunter who will introduce you to the art of this precious tuber. It's time to enjoy a rich tasting of truffle at a local workshop. It's time to move to a tiny village where the Formaggio di Fossa (pit cheese) is still produced as in the middle age and the visit ends with a final tasting.  The last visit of the day is at a DOP Extra Virgin Olive Oil producer for a special EVO Oil tasting course.

Olive trees have been growing on the hillsides in this part of Emilia Romagna since time immemorial, as early as the time of the Etruscan civilisation. The olive tree cultivation has continued seamlessly right through to the present day.

The specific climatic conditions of this area give life to a rather esteemed olive oil, which sets itself apart from the rest due to its chemical and organoleptic properties. It is light, pleasing on the palate, with a slightly bitter, aromatic flavour.

Dinner on your own.

Your gastronomic experience in Emilia Romagna comes to an end today. At the appropriate time, you will be driven from hotel to Bologna Airport  to catch your onward flight. 

We hope you have had a tasty trip in Italy!