Anyone For Venice? Your In-depth Guide To The Floating City

What you have to know about a trip to Venice

Ah Venice, it doesn’t seem real. The fairy city of the heart, an exquisite jumble of palaces, spires and turrets in the middle of a lagoon. But when you get there, enjoying Europe’s floating city can hit you hard in the wallet. As The Telegraph reports, “Venice is expensive, there’s no getting away from that. And the most expensive parts of most people’s budget when they visit the city is the hotel and cost of eating out.” They suggest with a little know-how on where to look and how to book, you can take the pain out of your hip pocket. To help you make the most of La Serenissima for a lot less, read these tips about how to stay afloat – financially speaking that is – in Venice.

When to go

Not in the summer basically. It’s jam-packed, prices rocket and it’s actually not as nice. Venice doesn’t get as stinky as it used to but it is more likely to be whiffy in the odd canal and queues for museums and the Doge’s Palace become much lengthier in the warmer months. November is an ideal time to visit, with mists rising from the canals. January is lovely too, a treat in the post-New Year slump.

Popular blogger mymelange.net says: “The landscape becomes hauntingly beautiful, with fog permeating the city and the chance of snowfall at any minute. If you like photography, this is a perfect place to capture the lightly grayed, slanted light of Venice – winter produces eerie, yet spectacular images.”

October to February is high water season, known by Venetians as ‘acqua alta’, even though flooding can occur at any time of year. But the locals are used to it, and so are the authorities, quickly adding board ‘bridges’ in the streets when the waters rise. In November 2012, some tourists made a virtue out of necessity and took a dip in St Mark’s Square – it made for quite a sight.

What to take

Wellies, warm clothes, money and a map…

Wellies or strong waterproof boots because of the acqua alta.
Warm clothes to protect you from the icy winds that rise from the Adriatic and whip through the alleys.
Italyheaven advises: “Although there may be sunny days, the weather is likely to be grey and can be freezing. Venice gets very cold in winter, with a bitter edge to the damp air. You’ll need lots of layers of clothing and a hat.”
Money and plastic, because even with my tips, you will be spending it. Will Thomas from Tuxedo Money Solutions says that its currency cards are gaining popularity with holiday-makers as well as business travellers. “Carry one of our pre-loaded cash cards on your trip,” he said. “They are simple to set up and load with the amount you want.”
A map. You can pick up free basic maps from many hotels, tourist attractions and travel terminals but it’s worth investing a few euros in a proper street-by-street map. Getting lost is part of the charm of a visit to Venice, but eventually you’ll want to find your hotel and a warming hot chocolate.

What to do

Walk, walk, walk. Venice itself is a work of art, almost every corner, doorway or rooftop offers a faded frieze, religious symbol or quirky window.

Enjoy the churches. Many charge a small entrance fee but it’s a small price to pay to see works of art by Titian and other Venetian artists in situ. A group of churches has a joint entry scheme www.chorus.org and you can buy a year-long pass for €9, allowing one visit to each of the sixteen participating.

For the Vaporetto, museums, churches, anything except your coffee, buying a multipass can really save you cash. Venice’s civic museums’ museum pass costs €18 and includes entry into the best attractions including the Doge’s Palace. This is a must in the eternal city. As Lonely Planet writes: “Don’t be fooled by its genteel Gothic elegance: underneath all that lacy pink cladding, the palace flexes serious muscle. The seat of Venice’s government for nearly seven centuries, this powerhouse survived wars, conspiracies and economic crashes, and was cleverly restored by Antonio da Ponte, who also designed Ponte di Rialto [the Rialto Bridge}, after a 1577 fire.”

St Mark’s Square must be seen to be believed. Napoleon called it the ‘finest drawing room in Europe’. Its cafes are notoriously expensive but it costs nothing to wander the vast space, admire the architecture and listen to the cafe orchestras and hum of languages being spoken.

Top tip: If you have a coffee and snack at a cafe bar counter, it’s cheaper than if you sit at a table. And you feel more like an Italian. Maybe time it just before you take your water bus or taxi to another part of the city and give your legs a rest while you’re afloat.

The famous La Fenice is well worth a visit, though ironically (or is it just unfortunately) for a place named after the phoenix, it burnt down in 1836 and again in 1996. Veniceonline.it tells of how much Venetians felt the loss of their theatre: “For months a lot of people did a pilgrimage to the theatre, put the flowers, crying, put messages, it looked like if a real person was died …. very, very strange …” Now though, La Fenice has been lovingly restored and is a lovely destination to while away a winter afternoon. You may even catch a member of the orchestra rehearsing in the pit.

When you’ve had enough of ancient beauties, check out some modern wonders at the Peggy Guggenheim Collection in a stunning white palace at the end of the Grand Canal, it houses works by modern artists on the Grand Canal. View works by Henry Moore, Jackson Pollock, Max Ernst and Anish Kapoor.

Where to stay

The Telegraph recommends Residenza de l’Osmarin – a cheap b&b in a great location, featuring an elegant décor and a private roof terrace with wonderful views of the city. East of St Mark’s square, L’Osmarin is close to Venice’s main thoroughfares but set just far enough off them to feel secluded and quiet.

I love the four-star Hotel Giorgione in the Cannaregio district, which is a historical house in Venice. The staff are delightful and there is free tea, coffee and biscuits provided in the lobby all afternoon. Ideal for UK visitors needing a cup that cheers after a day pounding the streets. It’s less than five minutes to the Rialto Bridge and less than fifteen to St Mark’s Square.

BA offers good deals on flights and hotel deals to the city at certain times throughout the winter, though you’ll have to make your own way from the airport to the city. Treat yourself to a water taxi and pull up to your hotel landing platform -if it has one – in style.

Featured images:

License: Royalty Free or iStock source: http://photodune.net

London-based lifestyle journalist and travel writer Sarah Thompson loves to explore European cities by foot. An intrepid traveller, Sarah is keen to share her tips on making travel safer, easier and less stressful, though she has to admit to getting lost in Venice frequently and happily. Aside from a love of pounding the pavements of the world’s greatest cities, Sarah also loves to settle down in her favourite armchair with a book. Read more of Sarah’s articles in publications that appear online and in print.

What Food Factories can I visit in Italy?

Everyone loves Italian food! Wherever you go in the world, even in unlikely places such as Thailand and Malaysia, both of which have their own wonderful regional cuisine, you will find Italian restaurants, and most people cook at least one Italian staple, pasta, on a regular basis at home. It follows that if you are visiting Italy, you will want to explore the origins of some of your favourite Italian dishes and ingredients.

Food factories in Emilia Romagna.

A visit to the Emilia-Romagna region of north-eastern Italy will give you the opportunity to visit the production houses of some of Italy’s best-loved and most famous foods. The region is easily accessed from Bologna or Florence and the prized foods are made in and around the towns of Parma and Modena.
The three main foods you can see being manufactured from scratch are Prosciutto di Parma (Parma Ham), Parmigiano Reggiano (Parmesan Cheese) and Aceto Balsamico (Balsamic vinegar). These three products are the most famous of Italy’s food exports and are known far and wide. Visitors to the region will be pleased to know that Parma and Modena are quite close to each other which makes it really easy to visit these 3 factories in one day, and still have time to sip some local Lambrusco (sparkling red wine from the region) before the sun sets.

Food Experiences tours around Bologna and Parma.

The best way to visit all these factories is to go on an organised Culinary Tour, either using your own transport or, better yet, being collected at your hotel and driven around – this way you get to see more of the beautiful countryside.

The town of Parma is the home of Parmesan Cheese and Parma Ham (only Prosciutto from this little part of Italy may be called Parma Ham – likewise with the cheese – their region of origin is protected and similar products from other regions may not use the names.) A typical culinary tour to see the production of these products will start with a visit to one of the many Parmesan Cheese manufacturers in and around the town of Parma. The Parmesan production starts anew every single day, and you can watch the entire process from the arrival of the milk, to the storage in the cellars. You will also be taught how to differentiate between real Parmesan and copies, which is very helpful when you get back home.

After the cheese, you will go to Modena to see how the Balsamic vinegar, Italian “Black Gold” is made. This is a laborious artisanal procedure and you will leave with a better understanding of why the real thing is so expensive. You will also get to taste, and learn some of the correct uses of this delicious condiment.

The cherry on the top of your tour will be when you visit the little town of Langhirano, just south of Parma, which is the original home of Parma Ham. At the factory you will be guided through all the stages of producing a fine Parma Ham, which differs in some respects from ordinary Prosciutto Cotto (Dried Ham). The proof of the pudding is in the eating, they say, and you will end your tour with a tasting session and then go on to enjoy a fabulous lunch.

Winery tours in the Emilia Region

If you have a little more time, consider visiting some of the vineyards where the lovely regional Lambrusco is produced. A leisurely day driving through the peaceful Italian countryside and visiting some of the wineries will round-off your culinary adventure perfectly. Culinary tours can be tailor-made to suit your needs – just speak to your tour company.

How to take the Bologna/Parma Food Tour with your own Car.

Going on a culinary tour of the Bologna/Parma area of Emilia Romagna should be a must on the itinerary of any food lover visiting Italy. The towns and villages around Bologna and Parma are the bread-basket of northern Italy and are home to the producers of the majority of famous Italian food exports such as Parma Ham (prosciutto di Parma), Parmesan Cheese (Parmigiano Reggiano) and real Balsamic vinegar (Aceto Balsamico). A typical culinary tour of the region will take you to see how all three of these products are made and give you the opportunity to taste them, followed by a lunch featuring the specialities of the region.

Parma hams visits in Parma, Make sure you have a GPS.

These tours generally start in Bologna, with an early-morning (7.30 am) departure, to be sure you get to the cheese manufacturer in time for the once-a-day morning tour, and you will be returned to Bologna after lunch. However, if you are not based in Bologna, it would probably suit you far better to do the tour in your own car. This option has many advantages, which will become evident as you read on. This is how do go about it.
Rent a car and GPS. You probably already have a rental car…it is by far the best way to see the many attractions of the Italian countryside. Be sure to request a GPS…all the producers are situated in rural areas, and can be really tricky to find.

Meet your guide.

Meet your tour guide at a pre-determined location near Modena, Parma or Bologna. This will save you a lot of time, as you can choose a location near the first stop of your tour. It is really important to have a guide to ensure you get the best out of your day; Our guides know the area and the producers extremely well and will be invaluable, especially if you do not speak Italian. They will also ensure that all visits that require advanced bookings will be organised well in advance to save you time.
The Culinary Tour will start with a visit to one of the 1600 Parmesan cheese producers, where the production process starts early every single morning of the year, and where you will be able to see the entire process from the raw milk to the finished product and the maturation cellars. From here you will move on to Modena, to see how the wonderful aged Balsamic vinegar is made, and learn why this product is so superior, and how to use it correctly.

Then it’s back into your car and on to Langhirano, south of Parma to visit a Parma Ham producer. Once again, you will have the opportunity to see the full production process and, best of all, get to taste the wonderful end-product. The tour will end will lunch, where you can savour Prosciutto de Parma and other regional cured meats before trying some of the traditional pasta of the region, followed by dessert and coffee.

This is the point where the full benefit of doing the tour in your own rental car becomes evident! Instead of being returned to Bologna, you have the freedom to spend the rest of your day enjoying the many pleasures of Parma and Modena. Now you will say goodbye to your guide and have time to explore on your own.

Both Modena and Parma are very charming and characteristic Italian towns, full of churches, art, architecture and interesting shops. Stroll around the piazza in Modena and visit the wonderful fresh food market (Mercato Albinelli) to shop for your supper, or sit at one of the outside cafes and enjoy an espresso while you watch the world go by. Ferrari fans could go to Maranello and visit the Ferrari Museum, while if culture is more to your liking you could visit the beautiful Romanesque Cathedral. Finish off a perfect day with a glass of local Lambrusco.

Discover Bra Cheese Festival in Piedmont, Italy

Every second year, during the third weekend of September, the little medieval town of Bra in Piedmont, Italy is transformed into a place of hedonistic delight for cheese aficionados from all over the world. The Bra Cheese festival is organised by Slow Food, and is devoted to showcasing everything to do with cheese. The emphasis of the show is to draw attention to Slow Foods ideals of preserving biodiversity and returning to Artisanal food. In the case of cheese making, quality cheeses are lovingly hand-made, using age-old methods and raw milk.

The entire town of Bra participates in this weekend of gastronomy; the streets are lined with stalls and thronged with visitors who come to taste and buy some of the superb cheeses and other foods on sale. But it is not just about the tasting; you can get to meet some of the farmers and cheese makers, and there are many educational workshops running every day, including some specifically designed for children.

Although the emphasis is on local cheeses and cheese makers, there is also an opportunity to taste some artisan cheeses from other parts of the world. Gourmet offerings are not restricted to cheese, and visitors have the chance to visit stalls where other artisanal foods such as Prosciutto, (Dried, cured ham), wild Ethiopian coffee beans, pastas, pizzas and even beers are showcased and available to taste.

There is a lot to see and do! The list of daily events (which you can download from the Slow Food website) runs to 6 pages, just for the first day! If you are spending the weekend in or around Bra you need to do some carefully planning to attend all the workshops that interest you, and which range from ethical farming practices and animal welfare, to artisan breweries, to making jams and preserves. Most of the workshops and tastings are free, but in a few cases a small charge is levied which is donated to a special Slow Food cause, such as the Thousand Gardens in Africa project.

The festivities and eating carry on well into the night! From 8.30 pm you can join one of the Dinner Date venues for supper, if you still have space. The event closes at 11pm each night so that you can get some sleep before starting all over again the next day.

What you need to know:

“Cheese” is a very popular event and you need to book well in advance if you want to find accommodation near the town. During the event, the roads leading into Bra are closed and shuttles operate to take you from the car parks to the festival area. (Parking and shuttles are free!) In addition to all the foods and cheeses, there is a large beer and wine tasting section. Workshops and cookery courses should be booked well in advance.

www.slowfood.com

Opera at the Arena – a Good Reason to Visit Verona in Italy

Are you an Opera lover? If so, make a point to put Verona on your must-visit list between June and August! Every year during the summer, Verona stages a full program of wonderful Opera presented in the most fantastic venue, the Verona Arena. To understand how wonderful it would be to attend your favourite opera in this outstanding venue, let me tell you a little about the Arena.

The Arena, Verona.

The Verona Arena dates from Roman times, and is a huge amphitheater in the Piazza Bra in the Italian city of Verona. This amphitheater is one of the best preserved of all the ancient Roman arenas in the world, and is just the perfect setting for Opera. This huge structure has weathered many a storm since it was first built in AD30 on a site which was then outside the city walls. At that time it was so famous for the shows and games presented there that it attracted visitors from all over Italy and beyond, and it was able to seat more than 30 000 spectators. The entertainment of those times consisted of cruel gladiator sports, and when these were banned by the emperor Honorius in 404AD, the Arena stood unused and neglected for many centuries. The Arena survived a huge earthquake in 1117 which destroyed all but four of the original circle of arches that formed the top storey of the facade, built from beautiful pink and white limestone from Valpolicella, but luckily the inner core of the structure survived intact, and this is where today’s operas are staged.

Opera at The Arena

What better back-drop could you wish for when staging an opera than a genuine Roman amphitheatre? In addition, the Arena has wonderful acoustics, and microphones to improve the sound were only introduced as recently as 2011. As you can imagine, people come from all over the country to visit the opera at the Arena, and tickets go on sale up to a year before the annual event. However, do not despair if you happen to find yourself in Verona at short notice; you can purchase a ticket for one of the un-numbered seats on the day of a particular show for less than €30, but this is always subject to availability and it would be much wiser to visit the official website and book tickets for your favourite opera well in advance. The 2014 season starts with “Un Ballo in Maschera” on Friday 20th June 2014, and is followed by Carmen, Aida, Turandot, and others, and ends with the most popular of all, Madame Butterfly and Romeo and Juliet on the 5th and 6th of September 2014. Book now at:
www.arena.it

The city of Verona.

Verona is a splendid Romanesque city and there are plenty of other things to do there if Opera does not appeal to you; visit famous Casa di Guilietta (House of Juliet) – (Shakespeare so admired Verona that Romeo and Juliet was set in the city), or visit Piazza delle Erbe to wander around the markets or sit at a pleasant cafe and enjoy an ice-cream (gelati) while you watch the world go by and be sure to see the Duomo, the Basilica di San Zeno Maggiore and the lovely Italian gardens of Giardino Guisti. The city is also a good base from which to visit some wineries to see where some great Soaves and Valpolicellas are made. Lastly, be sure to taste a Baci di Guiletta (Juliet’s Kisses) before you leave – delicious biscuits dedicated to Juliet and found in pastry shops all over the city.

Verona and Arena tour.

Emilia Delizia would be delighted to organise a guided tour of Verona that focuses on the history,, wines and food of the town. Our company can also organise guided tours of the Arena for those interested in learning more about the building and the performances.

Discover the Flavours of Istria: Truffles, Olive Oil and Wine!

Croatia…to most people the name of this country will conjure up images of kilometres of beautiful coastline, brilliant beaches and bays, and sparkling azure water – the perfect place to go for a beach holiday. But lovely Croatia is not just about beaches and the ocean, and visitors will be delighted to discover that Croatia, and the Istria Peninsula in particular, is also home to a particularly good history of gastronomy. Istria is most famous for the wonderful truffles that come from the Motovun forests, but there is still more…! The region is also a producer of excellent Olive Oil and several Istrian wines that are starting to make a name for themselves in the international marketplace. Add to these the other elements of this very healthy Mediterranean diet, such as air-dried Istrian prosciutto (cured ham) and the enormous variety of seafood which is readily available all along the coast, and you have all the elements of a feast!

Truffles: In Istria, the truffle (tartufi) is king! In fact, the very largest truffle ever found in the world came from this region and weighed over 1.3kg! The most sought-after truffle is the more elusive white truffle, but both white and black truffles are eagerly “hunted” from late summer to early winter, using specially trained sniffer dogs or pigs to indicate where these gems are hiding beneath the soil in the Motovun forests. To learn all there is to know about truffles and to taste some of the best truffle dishes, you should try to visit Istria when one of the truffle festivals is on, usually during October and November.

Olive Oil: Istrian Olive Oil has been produced in the region for hundreds of years, since Roman times, and has a delightful delicate flavour, making it especially suitable to add to other Mediterranean foods to enhance, rather than over-power. Beautiful Olive Oils are produced all over Istria, but predominantly in the north western parts, and the best way to find your particular favourite oil would be to go on an Olive-Oil tasting tour.

Wine: What would good food be like without a good wine to accompany it? Luckily, in Istria you need not worry, as there is plenty of great wine to enjoy with your food. Wine has also been produced in Istria for centuries, since the Romans began the tradition. Recently wine-producing methods have been modernized and Istrian wines are ready to make their mark internationally. It is believed that the unique soil found in Istria is responsible for the quality of the delicious Malvazija Whites and rich Teran Reds produced here. The best way to find your personal favourites is to get onto the wine-roads and taste, taste, taste!

Grilled meats and fishes.

Once you are in Istria you will soon discover that the dishes are mostly cooked according the Mediterranean tradition that demands for grilling. Huge fireplaces with spit roast facility are very common in Croatia. In fact along busy road it is not uncommon to see the grilling of whole pigs that will be served at the nearby restaurant. But the grill is not reserved for meat you can eat BBQ ordada (sea bream), and sardelle (sardines), and as the Croatian will say: Adriatic fish is the best. Enjoy.

Some Traditional Istrian Dishes to Try:

Before you leave you have to try some of the delicious specialities of the region: Beautiful Prsut ( Istrian air-dried prosciutto) is often served thinly sliced with some of the very traditional local sheep cheese as a starter…just wonderful accompanied by a glass of Malvazija. One of the most popular ways of enjoying the fabulous truffles is to grate some fresh truffle over eggs, Pasta or a grilled steak; the latter should be teamed with a glass of Teran, for a true taste of Istria. Also very popular is fresh shell fish of all descriptions and calamari. All of these are often combined in a seafood stew or added to a risotto – famous black risotto includes squid- ink and is a delicious speciality. Enjoy with a fruity Malvazija. Salute!

Escape Venice: discover Pula in Croatia!

Everyone loves Venice, but after a few days, especially at the height of the tourist season, you may feel the need to escape the crowds and try something completely different. Have you considered visiting Pula in Croatia? Yes, it is in another country, but it is very easy to reach from Venice by car (in under 4 hours), bus (about 5 hours) or by high-speed ferry (less than 3 hours, but unfortunately only operating during the summer). The pretty town of Pula lies at the southern-most tip of the Istria peninsula and has a very rich and interesting history, many beautiful protected beaches with crystal-clear water, a mild climate and many unspoiled spots to enjoy nature.

What to do in Pula

Historic Sights:

Pula has been around since Roman times, (ancient Polensium) and there is a wealth of remarkably well-preserved buildings dating back to this period. The most impressive of them all is the Arena, a Roman Amphitheatre which overlooks the harbour, and is the 6^th largest surviving amphitheatre from the Roman Empire. This very large structure dates from the 1^st-century and could accommodate 20 000 spectators who came to watch the gladiators fight to the death. The 30mt high outer wall has survived almost entirely and contains two rows of 72 arches – it is most impressive and imposing. These days, people come to the amphitheatre to enjoy pop and classical concerts in summer and the Croatian film festival is held there every year in July. What a wonderful setting!

After exploring the Arena, you should take a walk towards the centre of the town to see the Arch of the Sergii, a Roman triumphal arch, before going to see the Temple of Augustus, a Roman temple built to honour the first Roman emperor. This is the only one of a group of three temples to have survived until today, although it required extensive reconstruction after WWII when it received a direct hit and was severely damaged. There are also some remaining ruins of the Temple of Diana.

Beaches: Pula has over a hundred km of coastline with some superb beaches waiting to be discovered. The beaches are generally pebbly, unfortunately, but at many beaches concrete terraces have been built out to the edge of the water, so that you can slide into the clear, warm Adriatic sea without walking over the pebbles! The one exception is the Bijeca Beach in Medulin, where there is a sandy stretch, making this the best beach for children. Some of the best other beaches are in Punta Verudela, Banjole, Fazana and Premantura. If you have your own transport just drive along the beautifully scenic coast and find your own favourite beach. Many water-sports are available, such as windsurfing, kayaking and snorkelling.

Accommodation in Pula: Pula has plenty of accommodation for visitors and you will find many hotels all along the coast, and some excellent luxury resorts, and a few hostels. The mild weather makes camping in Pula very popular; there are several campsites right on the beach for campers to enjoy.

Food: Pula has an interesting selection of restaurants where you can sample the local Istrian cuisine, which is a bit of a fusion of Italian and Croatian traditional dishes, with a large emphasis on fish and meat, while pork, seafood and wine feature very prominently. (Many local wines are produced in Istria and you can drive along the Istrian Wine Roads and visit some of the cellars if you enjoy wine). There are plenty of family-friendly restaurants, making Pula an ideal holiday destination for families.

Traditionelle Balsamico – Essig Tour in Modena

Emilia Delizia nimmt Sie gerne mit um eine traditionelle ACETAIA, wie wir die traditionellen Balsamico-Essig Hersteller nennen, in Modena zu besichtigen. Die meisten Besucher werden von dem Unterschied zwischen dem „regulären“, oder industriellen Balsamico und dem DOP traditionellen Balsamico-Essig, der nur in Privathäusern in Modena und Reggio Emilia hergestellt wird, überrascht sein. Ursprünglich wurde nur bei der Geburt eines Mädchens eine neue Menge Balsamico angefangen und als Mitgift verwendet, wenn es heiratet. In den vergangenen Jahrhunderten wurde aceto balsamico nur innerhalb der Familie verwendet und manchmal wichtigen Gästen geschenkt. Es wird gesagt, dass der Herzog von Modena in seinem Palast seinen eigenen wichtigen Essigdachboden hatte und wichtige Persönlichkeiten wurde es ermöglicht die Entzückung des schwarzen Golds kennenzulernen, während sie zu Besuch bei der herzoglichen Familie in Modena waren. Als Teil unserer Touren können wir Personen mitnehmen um die privaten Villen und Häuser, in denen dieser schwarze Nektar noch immer in kleinen Mengen und auf traditionelle Art hergestellt wird, zu besichtigen.

Wie Balsamico-Essig in Modena hergestellt wird.

Der traditionelle Balsamico-Essig von Modena wird zunächst hergestellt, indem Biotraubensaft (Most) zu zirka 30% eingedickt wird, indem das Produkt für ungefähr 24 Stunden köchelt, um den Zuckergehalt des Saftes zu erhöhen. Es ist wichtig, dass niemals der Siedegrad erreicht wird, um die gutartigen Bakterien zu erhalten, die in der Flüssigkeit bereits enthalten sind. Dies wird zur Erntezeit, zwischen September und Oktober, getan. Der Traubenmost wird aus Lambrusco- und Trebbiano-Trauben gewonnen. Um den Essig reifen zu lassen werden eine Reihe von Fässern benötigt. Ein Mutterfass, normalerweise das Größere von 4, 5 oder 6 immer kleiner werdenden Fässern, die alle aus einem anderen Holz bestehen, wie zum Beispiel Akazie, Esche, Kastanie, Maulbeere und Kirsche.

Von diesem Zeitpunkt im Herbst an, wird es mindestens 12 Jahre dauern, bis der verdunstende Most sorgfältig von dem ersten bis zu dem aller letzten Fass umgefüllt wird, was dann erneut von dem letzten bis hin zum ersten Fass wiederholt wird und so weiter, bis zuletzt frischer Traubenmost in das Mutterfass hinzugefügt wird. Für mindestens 12 Jahre wird kein Essig gezapft werden, um wenigstens den „jüngeren Balsamico-Essig“ zu erhalten.

Wie man traditionellen Balsamico-Essig verwendet.

Die Tradition verlangt, dass der wertvolle schwarze Nektar, der aus der natürlichen Konzentration der Aromen gewonnen wird, als Verdauungsanreger am Ende des Mahls verwendet wird. Er wird am besten auf einem Plastik- oder Keramiklöffel zu sich genommen, da Metall sehr kalt ist und somit das Geschmackserlebnis vermindern würde.

12 Jahre alter traditioneller Balsamico-Essig.

Dieser Essig hat einen höheren Säuregehalt als die anderen und die Süße ist fast unmerklich. Sie werden bald herausfinden, dass die Aromen der Hölzer auf verschiedenen Teilen der Zunge und dem Mund geschmeckt werden können. Dieser Balsamico-Essig kommt besonders auf frischeren Käsen, wie zum Beispiel Ricotta oder Mozzarella, zu tragen. Sie können ihn auch zu Fleisch- oder Fischgerichten hinzufügen. Wichtig ist jedoch, dass er nur in geringer Menge verwendet und nur am Ende des Kochens hinzugefügt wird.

Der Extra-Alt, 24 Jahre alte traditionelle Balsamico-Essig aus Modena

Der Säuregehalt nimmt ab und die Süße ist eher präsent, es ist jedoch kein rein zuckerhaltiger Geschmack, sondern recht komplex. Auf Ihrer Zunge können Sie den Geschmack der vermengten Holztannine, wie zum Beispiel die Würze des Wacholders oder die Süße des Kirschholzes, spüren. In diesem Alter ist er eine perfekte Ergänzung für reifere Käsesorten, wie Parmesan oder sogar für Desserts: Erdbeeren, Schokolade und Eis.

28 JAHRE ALTER ESSIG und älter – Nur in der Provinz Reggio Emilia.

In diesem Alter nur in der Reggio Emilia produziert und vermarktet. Zu diesem Zeitpunkt hat der Essig den gesamten Säuregehalt verloren und das Holz, so wie die Süße werden noch mehr hervorgehoben, fast wie ein süßer vielschichtiger Nektar. Er wird am besten am Ende einer Mahlzeit zur Verdauungsanregung konsumiert.

Die Provinz Reggio Emilia ist, aufgrund der Nähe zu Modena, ebenso ein Hersteller des traditionellen Balsamico-Essigs. Die Tradition wurde nach Reggio Emilia gebracht, da viele Frauen zwischen den 2 Provinzen heirateten und Ihre Mitgift mitbrachten.

Während unserer Balsamico-Essig Tour ist es möglich Hersteller in Reggio Emilia zu besuchen und die 3 Reifestadien, die für die Gegend typisch sind, zu entdecken. Wenn Sie mehr über die kulinarischen Traditionen von Reggio Emilia erfahren möchten, dann lesen Sie bitte hier weiter.

Die Parmesan-Käse Tour

Parma: Parmigiano Reggiano Fabrik mit Abfahrt aus Bologna, Modena, Reggio Emilia.

Parmesankäse wird nur einmal am Tag hergestellt und Sie können ihn nur in einer kleinen Gegend in Norditalien finden. In der Tat wird er hauptsächlich nur in Modena, Parma und Reggio Emilila hergestellt, jedoch gibt es auch ein paar Hersteller in den Provinzen Bologna und Mantua. Um die Herstellung zu sehen, empfiehlt es sich bei der Molkerei zwischen 8.15 und 9.30 Uhr anzukommen, sofern die Möglichkeit besteht einen größeren Hersteller zu besuchen, bei dem der Käseherstellungsprozess später endet. Die Besichtigung dauert ungefähr 1 ½ Stunden. Unseren Gästen wird es ermöglicht den gesamten Prozess mit ihren eigenen Augen zu sehen: von der rohen Milch, die Herstellung des Käsebruchs, den Lakeprozess, bis hin zum Reifen in den Kellern.

Es gibt in der DOP Produktionsgegend ungefähr 300 Molkereien und Emilia Delizia hat ein paar der besten Plätze um die Käseherstellung zu sehen ausgewählt. Wir besuchen Familienbetriebe oder Biogenossenschaften, bei denen Parmesan oder Parmigiano Reggiano, wie wir auf Italienisch sagen, hergestellt wird. Die Milch kommt von Kühen, die den Herstellern in der Gegend gehören und diese Milch muss die Molkerei innerhalb von 2 Stunden erreichen, wie es von dem Konsortium festgelegt ist. Parmesankäse reift dann für mindestens 12 Monate bevor es zu einer Überprüfung kommt und nur wenn es genehmigt wird, wird es zu einem DOP Produkt und kann als Parmigiano Reggiano verkauft werden.

Emilia Delizia kann eine Tour der Anlage, in der der Käse produziert wird, organisieren. Normalerweise können wir die Gäste von Ihren Hotels in Bologna um 7.15 Uhr, oder in Modena und Parma um 8.15 Uhr abholen. Wir können ein Auto mit Fahrer organisieren um Sie abzuholen und einen deutschsprachigen Reiseleiter. Wenn Sie jedoch ihr eigenes Auto haben, dann können wir Ihnen eine Reiseroute erstellen, der Sie folgen können, um die Chauffeurgebühren zu sparen.

Parma-Schinken Tour

Die Parma-Schinken Tour – Prosciutto di Parma – Hersteller Tour Emilia Romagna.

Emilia Delizia wird Sie, als Teil unserer kulinarischen Touren, nach Langhirano bringen, um einen der Parmaschinken Hersteller zu besuchen. Prosciutto di Parma wird nach traditioneller Art auf dem Knochen gepökelt und die Zutaten sind: Ein Bein vom Schwein, Salz, die richtigen klimatischen Verhältnisse, die Ruhe und das Können des Salzmeisters. Wir werden die Herstellungsanlagen im Detail besuchen und jeden Schritt der Produktion kennenlernen.

Unsere Gäste lernen während der Touren wie Parmaschinken hergestellt wird.

Um Parmaschinken herzustellen wird nur die Keule von schweren Schweinen, die in Italien geboren wurden und aufwuchsen, verwendet. Die Tiere werden nur im Einklang mit der strikten Diät, die vom Konsortium festgelegt und auch mit der Molke, die bei der Herstellung von Parmigiano Reggiano anfällt ergänzt wird, gefüttert. Die Keulen werden nach Langhirano, das in der Provinz Parma liegt, geschickt um zum berühmten Parmaschinken verarbeitet zu werden. Der Pökelprozess beginnt sofort indem das Fleisch gesalzen und für 5 Tage in Kühlräumen gelagert wird. Hier verliert das Fleisch an Wasser und absorbiert das Salz. Dann wird das Fleisch gewaschen und erneut gesalzen und in einen noch kälteren Kühlraum gelegt. Die Temperatur ist zu diesem Zeitpunkt gerade so über dem Gefrierpunkt. Die Schinkenhersteller verwenden so wenig Salz wie möglich um eine Süße beizubehalten, die den Parmaschinken weltweit berühmt macht.

Die Vorreifephase wird für ungefähr 100 Tage anhalten, dann werden die Keulen „manikürt“, um sie in die klassische Birnenform des Parmaschinkens zu verwandeln, mit anderen Worten: Alles überschüssige Fleisch, Fett und Knochen werden abgeschnitten. Von nun an wird der Schinken in den Pökelkellern bleiben, bis er 12 Monate alt ist. Jeder Schinken wird zur Abnahme mit einer Nadel aus Pferdeknochen vom Konsortium überprüft. Die Nadel wird in die 5 kritischen Punkte, bei denen das Fleisch schiefgehen könnte, eingeführt. Der Qualitätsprüfer untersucht jeden Punkt und, während er die Nadel herauszieht, riecht er an ihrer Spitze. Wenn der Schinken genehmigt wird, dann erhält er den Stempel der fünfzackigen Krone des Herzogtums von Parma und wird hierdurch das weltberühmte gepökelte Fleisch, das wir alle kennen.

Emilia Delizia und Prosciutto-Hersteller Tour in Parma.

Emilia Delizia würde sich darüber freuen, Sie zu den Herstellern in Parma zu bringen. Diese Tour kann Teil der ganztägigen 3 Gourmet-Zutaten Tour in Italien sein. Unsere Gäste beginnen die Reise normalerweise in Parma, Modena oder Bologna. Wir können eine Tour organisieren, bei der Sie selber fahren, oder eine mit deutschsprachigem Fahrer und Gourmetmittagessen. Unser Mittagessen ist eine gar prächtige Sache; ein 3 Gänge Mahl, das eine großzügige Verkostung von gepökeltem Fleisch, inklusive Parmaschinken von dem zuvor besichtigten Hersteller, enthält. Die Mahlzeit wird mit Tortelli alla Parmigiana (gefüllte Eierpasta), selbstgemachten Nachspeisen, Kaffee und Verdauungsschnapps fortgeführt.