Emilia Romagna - OLDWAYS - Cultural Food Traditions OLDWAYS

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Past trips

May 1-8, 2016

Emilia Romagna: Parma, Modena, and Bologna, Italy

Oldways traveled with James Beard award-winning chef Barbara Lynch and museum curator Ronni Baer to Emilia Romagna—one of our favorite regions in Italy. With good reason. Emilia Romagna is often cited as Italy’s top food region, with many local ingredients that are key to Italian cooking and eating traditions: balsamic vinegar, Parmigiano-Reggiano, Prosciutto di Parma, and pasta. From our base in Parma, we visited cities and the surrounding countryside to learn more about the foods, wines and dishes that make Emilia Romagna the food capital for many Italians. And, best of all, we learned how to cook some dishes of Emilia Romagna from Barbara Lynch.

Trip Highlights:

Chef Host: Barbara Lynch, No 9 Park, B&G Oysters, Boston, MA

Expert Host: Ronni Baer, Curator, Boston Museum of Fine Arts, Boston, MA

Wine tasting and introduction to wines of Emilia Romagna
Tour, tasting and lunch at Valserena, a farmstead producer of Parmigiano Reggiano
Visits and tastings at two wineries
Tour and tasting at Pio Tosini, producer of Prosciutto di Parma
Hands on cooking class and dinner at Academia Barilla
Cooking class by Chef Barbara, followed by lunch
A day in Modena, with a visit and tasting at a traditional Acetaia producing Aceto Balsamico Tradizionale, along with a tour in Modena with lunch
A food tour in Bologna
Many meals highlighting the traditional products of Emilia Romagna