Sounding out the Parmigiano

Drying out the grapes

Barrels of Balsamic Vinegar

Culatello ageing room

Gourmet Emilia-Romagna

27 - 31 October 2012

Parma Ham, vintage Balsamic vinegar and Parmigiano Reggiano are just a few of the culinary delights you will discover and learn more about on this fabulous Gourmet tour based in the region of Emilia Romagna.

Emilia – Romagna stretching from Piacenza in the west to Rimini in the east, is actually two very distinct regions with their own characteristics which have been joined together purely for political reasons. The cities of the area always feature high on the national listings for quality of life within Italy – they work hard and play hard as well! The Apennines flanks one side of the region but there are large swathes of fertile plains in the centre of the region. The towns of Bologna, Parma, Reggio Emilia, Ferrara, Modena to name the most famous, are respected throughout Italy as home to some of the most elegant Italians (Maxmara is based in Reggio, for example) and the most sumptuous food.

On your first day you’ll be able to explore the fabulous Salone del Gusto, the Slow Food movement’s bi-annual Wine & Food festival. The Slow Food movement was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, what it tastes like and how our food choices affect the rest of the world. It is a global organisation that is “not for profit” and member supported (it is said that the catalyst for the creation of the movement was when Macdonalds opened on the Spanish Steps in Rome). The “Salone del Gusto” showcases many traditional food products from all over Italy that would have been lost. You’ll have plenty of time to explore the many stands at your own pace and to wander around the festival and sample the excellent choice on offer.

We travel to Emilia Romagna and begin in the west with two fabulous wine visits at La Stoppa and La Tosa to try their Gutturnio wines (a wine that is made of a blend of Barbera grapes and other varieties) as well as Sauvignon and their stunning local Malvasia. Continuing East we arrive in Parma – where one local saying is “Il Maiale e come la musica di Verdi: tutto buono, niente da buttar via” – The pig is like Verdi’s music: it’s all good, there is nothing to throw away!

We are based in Parma and there will be time to stroll around, Parma is a very prosperous beautiful Italian town. It is not only is renowned for its fine food but also for its excellent range of shops, bars and restaurants. It has one of Italy’s top opera houses (though performances are often criticised for being too modern!) and a number of medieval buildings. The Lombard-Romanesque Duomo is well worth a visit, especially inside where one can see the painting of the Assumption that fills the main cupola, as is the beautiful 12th century dodecahedron Bapistry.

For the first two evenings in Parma, you are free to chose where you dine. It is difficult to find a bad meal in Emilia Romagna, the danger usually lies in the agony of having to choose between the wealth of tempting options such as sachetti di trevigiano (small parcels of pasta stuffed with ricotta served with melted Parmigiano) to the vast selections of puddings from baked peaches stuffed with macaroons to sticky chocolate confectionery.

We visit a producer of the succulent sweet Culatello. This is DOP (Protected Destination of Origin) and is the ultimate “melt in your mouth” cured Parma ham. Whilst there are over 360 recognised producers of Prosciutto di Parma, there are only twelve of Culatello DOP, who have been given recognition by the controlling consortium. Here we are shown the artisanal methods of production still employed to produce these delicacies, which we then sample at lunch in their restaurant, a member of the Consorzio del Culatello di Zibello. The restaurant is in a lovely location on the banks of the River Po in a renovated farmhouse which houses the aging cellars for the Culatello.

Next, we visit a producer of wonderful Parmigiano Reggiano cheese, which not only is ideal for grating on pasta of course but also is the perfect accompaniment for many Italian wines at the end of a meal – especially with Amarone from the Veneto. The Conzorzio goes to great lengths to protect the authenticity of this wonderful cheese. The work involved is quite awe inspiring, especially in the “Cathedral” of cheese where it is aged, as opposed to the lesser grana cheeses. True Parmigiano Reggiano is deserving of the high prices that it commands and what better way to eat it than as they do at Italian Weddings – with a glass of spumante in hand with a hunk of Parmigiano to compliment it!

After more free time to enjoy Parma and have lunch, we have a hands-on cookery demonstration in the afternoon. This will be a comprehensive demonstration of a whole menu of Italian dishes at the renowned Academia Barilla! This is an extremely professional organisation, which pays homage to great Italian cooking. It has 18 kitchens and the definitive cookery book library with 2800 Italian cookbooks, both old and new. Our party will be split into small groups of 3 or 4 for an exclusive, English speaking, lesson with each group having their own chef, the demonstrations are for those with all levels of ability. Using regional delicacies and traditional techniques you will be creating recipes such as fresh filled pasta and main courses based on Italian specialties. Then dinner will be served, with each course paired with the best accompanying wine.

Onwards to Modena, birthplace of Pavarotti, where we visit a producer of the versatile “aceto balsamico” (balsamic vinegar), once you’ve discovered its culinary diversities, you’ll always want to have some to hand in the larder. Aceto balsamico has been adopted as the trendy ingredient by many leading restaurants around the world, but began its life as a cottage industry. This vinegar is made from Trebbiano grapes and aged for long periods in barrels, from 12 years upwards. Unlike the commercial products widely available, true Modenese Balsamico is so intense that a mere drop will suffice to perfume your chosen dish. Although it is used mostly as a condiment for salad in Britain, this versatile and aromatic vinegar imbues piquancy to all sorts of dishes from strawberries to roast duck. Following a fascinating visit to the ageing cellars of a leading artisan producer, we taste a couple of their vinegar’s before lunch.

We then make our way to Bologna airport or to the train station for your return journey. If you would like to extend your stay anywhere in Italy, please call the office for our recommended luxury hotel travel partners.

For those who love Italian Food, this is an unmissable tour.