Bologna is considered to be the gastronomic capital of Italy. It has been given a number of nicknames: la Dotta (the learned) for its ancient University, the most ancient in Europe, la Rossa (the red) for the warm color of its roofs and houses, and la Grassa for its wonderful culinary tradition.

In Bologna now you can visit also FICO, the world largest agro-food park. In its 100 000 square meters, the “Fabbrica Italiana Contadina”, includes  all the excellence of Italian food production chain, from the fields (up to 2 hectare of plantation and livestock), to the transformation processes (with 40 processing factories) and the gastronomy, with 25 restaurant and markets.

In the fields and farms you can found some of most important cultivars and breeds, also you can visit demonstrative and didactic fields. There are also a lot of laboratories, where you can watch the processing of Italian raw materials and the birth of excellent food and wine products such as meat, fish, cheeses, pasta, oil and beer by the greatest Italian artisans.

There are also a lot of boutique and shops where you can  buy the products coming from the park laboratories, and with 25 five thematic restaurants  and street food stalls you can taste the most important and famous Italian recipes.

Bologna is also known by the name of the “towered”: between Tenth and Twelveth Century, the town was full of these medieval skyscrapers that not only had a defensive purpose, but also offered a strategic view over the surrounding hills and the vast plain. Now only a few of these towers remain. Torre Asinella an Torre Garisenda, which along with the Catherdral of San Luca on the Colle della Guardia are considered symbols of the City. Another well-known feature of this beautiful ancient City are its porticoes. From 1200 to 1900, all the styles and decorations of Bologna’s signature architecture feature porticoes or arcades A unique cityscape, Bologna’s porticoes offer 40 kilometres of covered walkways to discover and enjoy. Bologna, with all of its cultural, architectural and culinary wonders, is especially attractive because it has not yet been contaminated by mass tourism.



You will enjoy a morning walking tour with our assistant in the central market area, ancient narrow streets hosting specialty food shops, stands and delicatessens. There you will buy the ingredients for your afternoon cooking lesson. The cooking lessons are held in a private cooking school in the center of Bologna. The School focuses on the local products and seasonal produce of the Emilia Romagna region.

The chef who is also the owner of the cooking school, is a Slow Food teacher for historical Bolognese cuisine. She will teach you some traditional “bolognesi” recipes: hand made pasta, tortellini, tortelloni, Bolognese ragu, second courses including the bolognese bollito and desserts. All of which will be enjoyed together with selected local wines.


Ravenna is a true jewel of art in Italy. famous for its Byzantine mosaics and the cultural capital of the Romagna area.

In the town are eight UNESCO monuments, seven of which are decorated with beautiful mosaics and this art is still handed down and taught in schools and workshops of craftsman-artists. This tradition, which is unique, is still lively at international level, thanks to creators, artists and restorers.

In Ravenna you can also experience the true atmosphere of the warm Italian lifestyle as well as you will be introduced to some secret places: private Palaces, privately owned Gardens, special Museum openings. Ravenna keeps also the secrets of the culinary tradition of Romagna: this city is very careful not to neglect its own traditions nor its own food, in this way they manage to save their gastronomic identity which is fundamental for the culture of a people. This is the land of “cappelletti”, “passatelli”, “piadina”, wonderful fresh vegetables and aromatic herbs.



Your teacher in Ravenna will be the chef Angela, member of A.I.C.I. (Italian Association of the Cooking Teachers ), Angela takes you on a gastronomic tour of her home city – from handmade pasta shops to the ‘magical’ food market – then shows you how to cook a traditional Italian meal with locally bought ingredients.

The cooking lessons take place in the kitchen of the home of Angela, an historic Palace in the centre of Ravenna. She will teach you some traditional “romagnole” recipes: handmade pasta (cappelletti, passatelli, tortelloni) and second meat courses. All of which will be enjoyed together with selected local wines such as Albana, Trebbiano, Sangiovese and Pagadebit.

Lunch or dinner at Angela home will follow the lessons. Also, Angela likes to share with the guests her best friends and the pleasure of a dinner in private home in Ravenna, so will lead you at home of some of her best friends for a family dinner.


We organize also private cooking lessons with Michelin starred chefs in Bologna and in Modena.

if you wish to have some ideas about our cooking programs please contact us