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L&B Italian Tours - Search results for: Bologna

Duration: 9 hours

You will depart the Firenze Santa Novella Train Station at 7:25 am and arrive in Bologna at 8:00 am.

Your car service/driver will meet you at the Bologna Train station to start your full day Gastronomic Tour. Your first stop on the tour will be at a local Parmigiano Reggiano producer, where you will experience the production of this “King of Cheeses” first hand. You will learn about the traditional phases of production that have remained unvaried for centuries and have been passed down through generations of cheese makers. At the conclusion of the tour, you will be able to taste the parmesan along with other products from the dairy.  

The gastronomic tour will continue with a stop to see one of the most treasured gastronomic pleasures that have rendered Parma's famous Prosciutto di Parma. After a tour of the factory, there will be a scrumptious lunch right at the “Prosciuttificio”.  Your last stop will be the outskirts of Modena, home to one of Italy's greatest treasures. Anyone will tell you that the Balsamic Vinegar produced in the traditional way by vinegar producing families, is completely different to what is sold in most stores. Aging the perfect vinegar in the wood flavored barrels is a process that can only be learned over time. You are in for a special treat as you visit a traditional acetaia (vinegar) maker and discover the secrets of making the perfect balsamic vinegar. 

Things to Know:

  • L&B will arrange your round-trip train tickets on the high-speed train.
  • Train departs Florence Train Station for Bologna at 7:25 am and arrives at 8:00 am
  • Train departs Bologna Train Station for Florence at 1728(5:28 pm) and arrives at(1805)6:05 pm
  • Private car service/driver will pick you up from the train station upon your arrival in Bologna
  • Opportunity to interact with local cheese and balsamic vinegar producers
  • Wear comfortable walking shoes
  • Private Tour - Minimum 6 people - Maximum 8 (from smaller group sizes please inquire)
  • Lunch not included in tour cost at Prosciutto Factory – 35 euros per person
  • Tour offered 7 days @ week during Spring and Summer
  • During winter months tour is offered Monday - Friday



Additional Info

  • Region Tuscany
  • City Bologna
  • Duration 9 Hours
  • Highlights

    A full day Gastronomic Tour will take you to see all of the treasures of the Emilia Romagna Region to include parmigiano reggiano cheese, prosciutto di parma and balsamic vinegar.


  • Pricing & Booking

    Rates vary according to group size - 2 people = $428 per person /  3 people = $304 per person / 6 people = $244 per person, etc. Please inquire at This email address is being protected from spambots. You need JavaScript enabled to view it. for special discount rates and group sizes.
    The prices listed above are an estimate based on the daily exchange rate with the Euro. Due to the fluctuation in the Euro, the prices are subject to vary by up to 5% (usually a decrease, occasionally an increase). 

    Please note: L&B Italian Tours have an on-call operator in Italy, in the event that anything changes or you have problems in Italy, you can contact us easily. 

  • Price prices vary according to group size
Published in Other Cities

Duration: 3.5 hours

Type of Service: Cooking Class in Bologna - Stuffed Handmade Pasta: Ravioli/Tortellini + Tagliatelle, 

Our "hands-on" class is designed for anyone who wants to learn how to make fresh pasta from scratch.  Cooking classes are really small so you get individual attention.  You will work with authentic recipes that have been handed down for centuries and learn cooking techniques that will quickly transform you into a great Italian cook! The Culinary Institute of Bologna professional pasta chefs will guide you to master the timeless technique of incorporating the egg into the flour and working the dough to the proper consistency to produce the best fresh pasta product possible!  After the dough rests, you will be guided, step by step to create your Ravioli/ Tortellini /Tagliatelle pasta.  You will also learn to prepare three classic Bolognese sauces. After the cooking is done, you will savor your fresh pasta paired with your homemade sauces.  The techniques learned and the skills acquired, will enable you to make other pastas and sauces when your return home.  The Culinary Institute of Bologna(CIBO) cooking classes are fun, informative and you will enjoy learning from professional chefs in a relaxed environment.  A great “foodie” adventure with food and wine...a day to remember. 

Things to Know:

  • A cooking school for foodies, students beginning and advance cooks who love authentic Italian food and taste
  • Participants learn by doing. Guided by a professionally trained restaurant chef or professional pasta maker, each participant will work at their own individual workstation and cooking burner
  • The techniques learned and the skills acquired, will enable you to make many other kinds of pasta and sauces when your return home
  • Receive a personal cooking apron
  • After making the different kinds of pasta - you will eat what you have created
  • Cooking School will provide complimentary, unlimited wine, espresso, and dessert 
  • The Culinary Institute of Bologna for Foodies offers unique, hands-on cooking classes, that are taught by English-speaking, professional, restaurant chefs
  • Additional Classed offered: 3.5-hour Baked Homemade Lasagne/Cannelloni/Tagliatelle, Ragu Bolognese, and 4-hour meat class - prepare a complete multi-course Bolognese meal that includes a trip to the market
  • For those guests staying in Florence, we will purchase train tickets to and from Bologna (25-minute train ride from Florence)
  • Classes offered daily based on availability
  • Cooking class times are 9:30am - 1pm or 4:30pm - 7:00pm

Additional Info

  • Region Tuscany
  • City Bologna
  • Duration 3 Hours 30 minutes
  • Highlights

    The Culinary Institute of Bologna for Foodies offers unique, hands-on cooking classes. Taught by English speaking, professional restaurant chefs, CIBO offers short half day pasta courses, for amateur cooks to professional chefs. Our classes are NOT demonstrations, but rather, participants actively take part in all phases of the food preparation.


  • Pricing & Booking

    Rates starting at $182.00 for a private cooking class.  Please inquire with This email address is being protected from spambots. You need JavaScript enabled to view it. 

    The prices listed above are an estimate based on the daily exchange rate with the Euro. Due to the fluctuation in the Euro, the prices are subject to vary by up to 5% (usually a decrease, occasionally an increase). The precise price is confirmed upon booking. 

    Please note: L&B Italian Tours have an on-call operator in Italy, in the event that anything changes or you have problems in Italy, you can contact us easily. 

  • Price Starting at $182.00 per person
Published in Other Cities
Thursday, 12 November 2015 19:26

Regions in Italy

So you’ve decided you are GOING TO ITALY! How Exciting! Many people dream of visiting Italy and experiencing la bella vita, and while you certainly can’t avoid it anywhere in the country, there are some things to think about before you take off that will make your time that much more enjoyable.

First, Italy is a large, and very diverse country. Traveling across regions is almost like traveling across countries themselves. The Italian people are very attached to their City, Region, and Country, in that order, so be sure to talk to locals wherever you go to get to know the intricacies of the very different regions of Italy.

Planning your trip’s itinerary won’t be easy since there is SO much to see and do, but a little background on the country’s layout is helpful when decided what it is you want to get out of your time: are you looking for sports? history? art? food? beaches? mountains? fashion? design? Italy has it all, but some places have it better than others!

Italy can best be divided into three geographical areas: north, middle and south, although again across those areas culture, food and tradition varies greatly.


Northern Italy: Alta Italia

Northern Italy is made up of the Aosta Valley, Piedmont, Liguria, Lombardy, Emilia-Romagna, Veneto, Friuli-Venezia Giulia, and Trentino Alto-Adige. It boasts such famous cities as Milan, Venice, Turin, Genoa and Bologna. The weather is cooler than the rest of the country due to the northern location and proximity to the Apennines and Alps. This area is traditionally the more wealthy part of Italy, and houses most of the country’s industry. Cities like Milan and Venice can be slightly more expensive than some cities in the central or southern parts of Italy. However, public transportation and tourism services are much more developed and functional than in other parts of the country!

The major airport for the northern region is Milan’s Linate International Airport. There are many other airports in the region however, including Bologna, Venice and Genoa, so do some price comparisons before booking your ticket. The climate in this region varies considerably, both depending on time of year and location. Venice gets extremely hot in the summer, while Turin and the Lake District (Cuomo) stay much cooler and tend to be flocked by Italians trying to beat the heat during the summer months. The Italian Alps begin their ski season as early as November in some places.

Northern Italy has many attractions and offers activities for everyone. Those who enjoy sport and the outdoors may want to visit the lakes for water sports, or go hiking in the Italian Dolomites. Everyone should see Venice at least for a day while they still can! Milan is great for anyone interested in design or fashion, and also has a wide selection of galleries and museums for those interested in both Renaissance and contemporary art. One can also visit the Italian Riviera for some great beaches.

The cuisine of this region is also quite variable, but generally tends to be no the heavier side of some of the traditional Italian specialties we normally think of. This is where Italians eat risotto with saffron, polenta, LOTS of parmigiano reggiano (from the Emilia Romagna province – an area that all foodies must visit), heavy meat dishes and stews, etc. Closer north near the Austrian border we see a lot of Austrian or Slovenian influence in the cuisine, as well as the wines. Prosecco is from the Veneto, and Gewürztraminer is from Trentino Alto-Adige. Think lots of nice white wines, and a LOT of grappa!


Central Italy: Tuscany and Rome

Central Italy is made up of the regions Lazio, Marche, Tuscany and Umbria. Geographically it also contains Abruzzo and Molise, but they are traditional grouped with Southern Italy due to cultural similiarities. This is where the rolling hills of Unbria and Tuscany call to mind Napa Valley. This is wine country. Central Italy is home to cities like Florence, Siena, Perugia, and of course Roma. Still quite wealthy, but more varied wealth across regions, central Italy is also extremely easy to explore via bus or train, so you can visit some little hill towns in the Val D’Orcia, or take a train and ride up and down the coast. This section of Italy is full of tiny medieval towns, and if you do your research ahead of time, you could get to participate in one of their on-going traditional medieval festivals!

Rome and Florence both have international airports, as does Pisa. Flying into Bologna is also an easy way to get to Florence as they are connected via both fast and regional trains. The weather in the region is quite temperate, with clearly distinct seasons similar to the weather on the mid-Atlantic coast of the U.S. The winters are cold, and although snow is uncommon it is not unheard of. The summers get quite hot, going up to one hundred degrees, and the air tends to be humid, especially inland.

Florence and Rome are the dominating destinations in Central Italy, and rightfully so. Rome as the capital and Florence as the birthplace of the Renaissance are not to be missed if possible. I would argue each city really deserves its own trip to truly get the most out of what they have to offer. Rome is a massive metropolitan center, filled with tourists all year round. The Vatican is a major destination, its museums housing some of the most beautiful and famous Renaissance artwork, as well as the Michelangelo’s Sistine Chapel. The City of Rome of course has many ancient Roman ruins that would excite anyone remotely interested in human history: the Coliseum, Roman Forum, Palatine Hill, and the Catacombs, just to name a few. Florence on the other hand is the must-visit for anyone interested in Renaissance art or history, and is also a good base to explore some of the smaller towns in the region that will have you thinking of Under the Tuscan Sun. The Chianti region is full of tiny gems to visit and have an amazing meal at, as is the area between Siena and Rome. You’ll have to get to know the regional bus lines though!

Again, each region has its own traditional cuisine, but Central Italy has some of the healthiest, heartiest, what traditionally would have been peasant food but has now been elevated to an incredible level of International renown. Bistecca alla Fiorentina can only be truly enjoyed in Tuscany, just as Rome is the place to eat Saltimbocca or Osso Buco. Siena is famous for its sweets, traditionally eaten at Christmastime, and the Umbrian town of Norcia, in the Appennine foothills is where the best black truffles can be found, as well as some of the best pork products like prosciutto and salame. The hills are home to wild boar, which is cooked into many traditional stews or sauces. This is also wine country, so look out for Chianti, Montalcino, Montepulciano, and Vernaccia di San Gimignano. I could write a whole article about Tuscan cuisine, and I probably will, so check our blog frequently!


Southern Italy: Untouched

Southern Italy is where many Italian Americans origins are. It is the poorest part of the country, and encompasses the “foot” part of the boot of Italy, as well as the island of Sicily and some other Islands off the coast of Naples. It is made up of the regions of Abruzzo, Apulia, Basilicata, Campania, Calabria, Molise and Sicily. Due to traditional poverty and well-known corruption, transportation to many less-frequented yet extremely beautiful areas is difficult without a car of your own. The trains are regional and buses connecting cities are infrequent. We’ll talk more about renting cars in Italy later, but this may be the area to do so if you are up for the challenge!

The nearest major international airport is Rome, but there are two smaller airports on the east coast: Bari and Brindisi, both in Apulia. Naples has an international airport, and the island of Sicily may be reached via Palermo in the north or Catania in the south. The climate in the South is Mediterranean, so again variable across seasons but markedly warmer than the north or center of the country. The area is frequently overlooked as a tourist destination, so it is a nice respite from the throngs of Florence or Venice if you have the chance to visit. The beaches are spectacular, overlooking truly crystalline water. On clear days you can even see Africa from certain points along the coast.

While Sorrento, the Amalfi coast and the island of Capri are all beautiful places to visit, they are also the most famous tourist destinations in this area. If you are looking for beautiful vistas and country club style and treatment, these resort towns are a perfect place to pamper yourself or take a boat out. If you are more on the adventurous side, continue south and explore the towns of Calabria, famous for its spicy peppers and warm inhabitants. From Naples you can climb Mount Vesuvius and eat a traditional Neapolitan pizza. Matera, in the Basilicata region, is slated to be the European Capitol of Culture in 2019, and boasts what are thought to be among the first ever human settlements in Italy carved out of the rocks that make up its ancient city center. Those interested in architecture will enjoy the cities along the southern coast of Sicily, where due to volcanic and seismic damage, many buildings were rebuilt in a new Sicilian Baroque style.

Southern Italian cuisine is what most Americans think of as Italian cuisine: eggplant parmigiana, pizza, calzone, spaghetti, maccheroni, and the list goes on. The region is big on short, dry pasta, as opposed to the soft egg pastas of the northern, wealthier regions. Mozzarella is from this area, as is ricotta, made light and fresh. San Marzano tomatoes are grown in the volcanic soil under mount Vesuvius, and are used ubiquitously. Many of the dishes served in the south have Italian-American counterparts due to generations of Italians emigrating to the US from these regions due to extreme poverty. This part of Italy also of course produces much of its own wine, but the wine tends to be drunk young and domestically, rather than bring preserved and shipped. So come here if you are okay with some chilled red table wine or a beer with your pizza!

This has just been an EXTREMELY brief overview of what you might expect as you plan your trip to Italy. Every part of the country has its own secrets, cuisines, and traditions, but if you can’t move there, these generalized descriptions should help you tailor where you want to start and end your visit to the big boot. Once you determine your itinerary, be sure to check seasonal weather charts so you can pack accordingly to where you will be visiting. Read on for more about the items that you will need to bring with you to get the most out of your Italian vacation!

Published in Tips & Tricks

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