Bologna, "la dotta ", "la grassa”   and its region reserves many tasty surprises as pasta prepared by the famous " sfogline ", piadina “ flat, unleavened bread, mortadella and cold cuts, great "bolliti ", eel and Adriatic seafood, and at last but not at least – great wines to accompany mouthwatering cuisine.


  • Where: Bologna and area; Comacchio and River Po Delta; Ravenna; the coast; Cesena
  • Duration: from 2 till 4/5 days
  • No of participants: from 6 till 30 persons