Emilia Romagna is the culinary heartland of Italy. Stretching from the fertile Po River Valley to the Adriatic Sea in the northeastern part of the country, this region is a gastronomic treasure chest often overlooked by travelers to Italy. Join expert Silvia Giogoli to explore the local specialties and the classic dishes which make this region a must-see on any foodie traveler’s bucket list.
Italy is rich in culinary traditions and delicious local products, many with regional protection status, indicating their unique qualities specific to their place of origin. No region in Italy has more such protected foods than Emilia Romagna: Parmigiano-Reggiano cheese and Prosciutto Crudo, cured ham, from Parma, Balsamic Vinegar from Modena, and Mortadella from Bologna are the all-stars of the regional gastronomic line-up. Together we will learn all about these ingredients and how their special flavors evoke the beauty of the places where they are produced.
As we wander the beautiful countryside and scenic seacoast of this delightful region, we will explore the typical dishes served in Emilia Romagna and trace their history. Starting with home-made pasta, you will learn the difference between cappelletti, ravioli, tortellacci, tagliatelle, tagliolini, garganelli, and passatelli and how they vary from town to town and family to family. We will see how the seafood from the nearby Adriatic Sea figures into local cuisine and learn about eel fishing in picturesque Comacchio.
Street food is important to daily life in Emilia Romagna, so we will dive into the many options for on-the-go snacks across the region. From Piadina Romagnola, the classic sandwich from Ravenna and Rimini, to Gnocco Fritto and more, we will learn how local specialties fit into the routines of Italians and visitors! We will also discuss sweets including classic desserts such as Torta Barozzi and Castagnaccio.
Led by a local expert, Silvia Giogoli, this seminar will introduce participants to the often-overlooked region of Emilia Romagna and its rich culinary traditions. Designed to inform curiosity as well as future travels, participants will come away with an increased understanding of the rich urban and rural landscape of this delicious region of Italy. Stopping along the way to enjoy the view, this seminar will explore some very special places and the delicious treats found there.
About Your Expert
Silvia Giogoli was born and raise in Ravenna, where she has been working as licensed tour guide since 2000. In 2001 she obtained the license as Tour Leader and Environmental and Hiking Guide. She attended the Academy of Fine Arts where she obtained a specialization in the art of mosaic. Since she started work as tour guide she always tried to create special itineraries to combine art and food to experience the deep the culture of her region. She started cooking in her grandmother's kitchen when she was a child and her passion for food has always accompanied her though life. Over time she has refined her techniques in the creation of traditional dishes often combined with gourmet seasonings. Her specialties are mainly handmade pasta and desserts.
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
A very informative class about this region with maps, history, and short videos about the local food specialties. Silvia was charming and this class was very enjoyable - can't wait to go to Italy!
This was my first Context class and I look forward to more soon.
This was an excellent, informative and enthusiastic presentation, given by a local expert from Ravenna. Lots of wonderful photos, plus several very good videos about the process of creating the most special regional food products. Included enough history of the region and these special food products to provide context. Too bad Zoom does not offer a way to transmit tastes of the food!
A great guide for me -- who is planning a trip there!
Silvia Giogoli shared her great knowledge of the wonderful foods of Emilia Romagna as we traveled through the region. Silvia's slides and videos were wonderful, her passion for the region is apparent and we look forward to sampling the foods in person soon!
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