Emilia-Romagna with Michael & Tara Gallina

Benvenuto in Italia! We begin our culinary tour in Bologna, the culinary heart of Italy. After settling in at the hotel, we set off on a brief walking tour to get our bearings in this historic city. The red porticoes glow in the late afternoon light, and every corner hums with conversation and the scent of espresso and baked sfogliatelle. Alongside a local guide, we wind through medieval alleyways, past Gothic towers and hidden courtyards, gathering a first impression of the city’s distinct rhythm. Back at the hotel, there’s time to refresh before we gather again for our welcome dinner at a beloved local trattoria. Whether it’s the silky tortellini in brodo or a perfectly caramelized crescentina, the Emilian table offers a warm, generous introduction to the region’s rich culinary tradition.

This morning, we leave Bologna behind and head toward the hills of Zocca, where the air is cooler and the land is stitched with chestnut trees and quiet pasture. At Caseificio Rosola, a historic mountain dairy, we learn the centuries-old craft of Parmigiano-Reggiano production. The stars here are the Bianca Modenese cows, whose rich milk is transformed into fragrant wheels of cheese. After sampling fresh and aged varieties, we continue to the village of Savigno. In the kitchen at Amerigo 1934, a Michelin-starred culinary institution, we roll up our sleeves for a hands-on pasta workshop before sitting down to a celebratory lunch of Emilian classics reimagined with elegance.

Later, we join a local tartufai for a truffle hunt in the forested hills. The hush of the woods, the earthy scent of damp leaves, the sudden excitement of discovery—it’s a ritual unchanged for generations. Once we’ve had our fill of uncovering an afternoon’s worth of truffles, we’ll return to Bologna for a well-earned evening at leisure.

We start the day in Modena, a city where fast cars, opera, and deeply rooted culinary heritage converge. First stop: the bustling Albinelli Market, where butchers call out orders and produce stalls overflow with fragrant herbs, purple artichokes, and bright citrus. Here, we’ll shop for the day’s ingredients alongside our cooking host. Back in the kitchen, the city’s flavors come alive through our own hands—perhaps with passatelli, hand-rolled gnocchi, or a rich ragù simmered to perfection. Our lunch is the fruits of our labor, shared with good wine and great company.

In the afternoon, we return to Bologna for time to relax, then regroup for dinner at a celebrated seafood restaurant where coastal flavors are translated with northern flair. Think marinated anchovies, grilled shellfish, and wine as crisp as the Adriatic breeze.

Today we trace a path from the vinegar-rich kitchens of Modena to the sunlit coast of Liguria. Our morning begins at Acetaia Pedroni, where five generations of vinegar-makers have tended wooden casks of aging balsamico in hushed attic rooms. The scent here is syrupy, oaky, and faintly spiced—balsamic that has seen decades pass. After tastings that awaken the palate, we travel west to Bisson Winery, nestled among terraced vineyards above the Ligurian Sea. Here, we’re introduced to their innovative underwater wine-aging technique, which involves submerging bottles in the sea for months. The result: textured, mineral-rich wines best appreciated over a coastal lunch overlooking the water. We arrive in Chiavari by late afternoon, check into our hotel, and have time to unwind before dinner at a nearby restaurant that captures the spirit of Ligurian cuisine—bright, herbal, and kissed with olive oil and salt air.

This morning, we delve into Liguria’s artisanal heritage. At a local woodworking atelier, we meet a craftsman preserving ancient techniques—carving boat parts, rolling pins, and boards from fragrant regional woods. The scent of sawdust and varnish fills the air as we observe the delicate balance of tradition and precision.

Next, we stop at Panificio Moltedo in Recco, a family-run bakery famous for its paper-thin focaccia col formaggio. There’s nothing quite like it: warm, delicate layers cradling melted cheese with a hint of sea salt. We then continue to Da Ö Vittorio for a cooking demonstration and lunch—the menu featuring local staples like trofie with pesto or Ligurian rabbit.

The afternoon is yours to relax or wander Chiavari’s shaded porticoes and breezy seafront promenade. Dinner tonight is at your leisure—perhaps with a spritz in hand and your toes in the sand.

Start the morning with a sweet note at Famiglia Barbieri’s bakery and pastry workshop, where we learn the nuances of Ligurian confections and sample fresh baci di dama and biscotti scented with lemon and almond. Then it’s inland to Borgonovo, where we meet a small olive oil cooperative preserving centuries-old traditions. Here, the millstones grind slowly and the air is thick with the aroma of crushed fruit. After tasting grassy, peppery oils, we move to a nearby hazelnut grove where the shade is dappled and the harvest is humble but prized. Our final dinner is a full-circle celebration—held at La Brinca, a family-run tavern where Liguria’s land and sea come together in exquisite form. We begin with a guided tasting of local wines, then settle in for a multi-course meal that lingers into the evening, rich in stories and local pride.

After a final breakfast overlooking the sea or the garden, we say our farewells. Whether continuing your journey onward or heading home, you leave with a deeper sense of Italy’s regional identity—its flavors, its rhythms, and the communities who have lovingly preserved them. Until next time. Ciao!