The Ducati museum in Bologna: fun for everyone!

Once you have had a chance to visit some of the Cultural and Culinary treats that await you in Bologna, it is time for a visit to the Ducati Museum and Factory to experience Italian motor engineering and style at its’ best! Ducati has been making motorcycles since 1946, and at the Ducati Museum, located at the factory headquarters, you can learn how their product has evolved over the course of the last 70 years. This is no stuffy old-fashioned museum, but a modern and award-winning attraction that will delight young and old alike, so do not miss it!

The DUCATI Museum Collection

The museum, which opened in 1998 has been arranged to represent an illuminated racetrack, featuring 33 iconic motorcycles from various periods of the company’s history; Adding to the WOW factor, the spectator area is situated inside a massive red helmet! After you have had a look at the cycles on the “track” you will proceed through 7 themed rooms, where you can learn all about the Brand, the dream and the reality that is Ducati today. You will see the history of the company, its’ most important innovations and an overview of the 30 years before the first motorcycle was produced. You will learn about the Ducati motor racing heritage and the people who made it all happen.
The story starts with the Cucciolo, (puppy, in Italian!) the first engine produced by the company in 1946 (designed by Aldo Farinelli) after World War II, when there was a desperate need for a cheap form of transport to boost the economy. The Cucciolo was basically an ordinary bicycle fitted with a very economical 4-stroke engine, which could carry two people up and down the many hills in the area. You will then follow innovations which resulted in Ducati becoming the envy of the motorcycle industry and won them many prizes at Superbike World Championships. The final exhibit is of the Desmosedici cycle, which introduced a new generation of racing engines from the company.

Factory and Museum Tours

Tours of the Factory and the Museum are conducted by a Ducati guide 4 times each day, and need to be booked in advance. Plan to visit from Monday to Friday is possible, as the factory tour is not available on Saturdays unless you are a member of the DOC – Ducati Owners Club! Times are 9.15, 11.00, 13.45 and 15.30 and it will cost you €10.00 to visit.
Bookings can be done online at www.ducati.com or by telephone: +39(0)516413343.

Getting There:

Bologna is easily reached from all parts of Italy by train, plane or car. It is just 1 hour from Florence, 2 hours from Milan and Venice and 3.5 hours from Rome. If you are flying into Bologna airport, you can get a taxi which will take you to the factory in 10 minutes.
From the centre of Bologna, the best way is to take a suburban train, which will only cost you about €1 and takes just 10 minutes. Then grab a taxi for the short ride to the factory. You can also take a bus from the centre of Bologna; although this takes quite a bit longer (40min) and requires a change of busses along the way, you can get off at “Borgo Panigale” stop and then walk just 200 metres to the Company. Take a no 36 or 39 to Via Lame and then change to No 13 going towards Borgo Panigale.

Organised Ducati tour in Bologna.

For those not fond of fiddling with reservation and Italian publish transport, Emilia Delizia can organise a chauffeured Ducati museum and factory tours. We will book and reserve spots for you and provide transport, you can also combine the Ducati factory and museum visit with the other super car factory and collection in the area.

Super bike collection at the Ducati Museum.

A gourmet tour in Taormina and Catania

Taormina and Catania, two main tourist destinations situated along the Ionic coast blessed with mild climate, fishing ports and delicious food can be part of a gourmet itinerary for foodies.

Spaghetti ai ricci di mare in Taormina

Taormina, this jewel by the Ionian Sea, is situated on a promontory from where you can enjoy wonderful views of the coast and the tip of Mount Etna dominating the landscape. This place rich in history on the hill, offers pebbled beaches, sparkling waters and the naturalistic site of Isola Bella at its feet. So you can combine an inspiring cultural tour in the city centre – to visit the Roman Greek Theatre, San Nicola Cathedral, the Public Gardens, Palazzo Corvaja – and summer vacations aiming at its beaches.

If you love to have a nice stroll, meet locals, buy souvenirs or have a tasty granita for breakfast, do a tour in Corso Umberto and Piazza del Duomo. Gourmet travellers shouldn’t miss the opportunity to taste authentic Sicilian food in one of the many typical restaurants.

Spaghetti ai ricci di mare is the signature dish of this area that you should definitely taste it before leaving Sicily. This mouthwatering first course is based on sea urchins which give to the dish an incredible flavour. You can taste Spaghetti ai ricci di mare and other great seafood recipes – such as Zuppa di Pesce and Fritto Misto – in the downtown but also in the nice restaurants located along the beach, so to hear the gentle sound of the waves splashing by the Isola Bella’s cliff.

Pasta con le sarde in Catania

If you’re ready to leave the touristy site of Taormina – favourite summer getaway – plunge into the crowded city of Catania for another taste of Sicily.

While it’s not hard to meet locals in Taormina, in Catania it’s unavoidable! The fish market, in particular, is the ideal place to get a glimpse of what happens in the early mornings of this town at the feet of the majestic Etna Volcano. Soon after the first morning lights, people and traders’ shouts flood the lava stone streets and so does the strong fish flavour. The Pescheria – famous Catania daily fish market – is the right place to buy sardines, tuna, anchovies, swordfish and seafood. You can access to the Pescheria from Via Garibaldi or Via Pacini, just off the wonderful Cathedral of Saint Agata.

If you have an appetite for fish, stop by a typical restaurant near Piazza Duomo and order Pasta con le Sarde (“pasta chi sardi” in Sicilian dialect) as first course. The main ingredient are pasta and the European pilchard (sarde in Italian), caught in the Mediterranean Sea from March to September. The pasta is enriched with the unique aroma of Florence fennel.

After lunch, visit the great Baroque monuments of Catania – characterized by details made of lava stone – and the downtown, which are a World Heritage Site.

During your trip to Sicily enjoy nightlife both in Catania and in Taormina. For example, you can join exclusive night clubs in Catania or take part to the important theatrical season in the Theatre of Taormina.

At the end of your holiday in Sicily, you won’t forget the lemon scent surrounding the countryside and the warmth of people saying “Buongiorno” with a smile!

A Tour of the production of Mozzarella di Bufala around Paestum

Greek temples and buffalo? No one would expect to find them together, but that is exactly what awaits you when you visit Paestum, near Salerno in Southern Italy, home to the world – famous Buffalo Mozzarella. Emilia Delizia organises food and cultural tours around South of Italy. Do you hesitate to contact us should you need more information about the tours.

For many Italians fresh Mozzarella di Bufala is a most evocative food, associated with Summer, Coastal holidays and lovely summery Caprese salad! Often local people stop to buy fresh Mozzarella on their way home from a trip to the coast and many people make the trip from Naples just to get their hands on the really fresh product. Locals believe that by the time the cheese has been delivered to their area is has already lost the characteristics that make it special. Today, visitors to the Paestum area, near Salerno in Southern Italy, have the opportunity of visiting several water buffalo farms and dairies, most of which are conveniently situated along a stretch of the SS18, locally known as “Mozzarella Road”. Not only can you taste and buy the fresh product at source, but you can also take a tour to see the entire production process from raw milk to delectable cheese; (And you get to see some of the best preserved examples of Greek temples in the world…).

What is PDO Mozzarella di Bufala?

In 2008 the cheese was awarded PDO status, meaning Protected Designation of Origin. To qualify for PDO status a product must have qualities particular to a certain region (in this case the milk can only be sourced from local herds of buffalo) and in addition, the product must be entirely produced, processed and prepared only in that region. Several other Italian cheeses also have PDO status, including Parmesano Reggiano, Gorgonzola and Asiago.

Some of the best dairies near Paestum

You have a wide variety of dairies to visit near Paestum, so to help you choose here are a few of the best ones where you can not only taste and buy the cheese, but also see the production process. (However, you need to be there early – it is all over by 11am!) Farm Barlow – Barlotti cheese Azienda Caseiria Salati Caseificio e Yogurteria Il Granato and Tenuta Vannulo – possibly the best-known – offering tours in several languages and one of the few organic farms.

What you can expect to see on the Mozzarella Tour

You can expect to first visit some of the buffalo! The animals are very well looked-after; you will see their sleeping quarters complete with mattresses, and perhaps witness them being milked. You then watch the production process: the raw milk is heated and poured into a cream separator. It is then curdled by the adding of natural whey after which the curds are matured in large tubs. This is followed by the adding of hot water to soften the curds, (a process called Spinning). Now the curds are shaped and cooled by immersing in cold water. At most of the dairies the process is highly automated, but there are still a few where the cheese is shaped by hand. Finally the finished products are packed into pickling tubs containing some of the original whey. Then comes the best part – the tasting! Mozzarella di Bufala is best eaten immediately, and you will often see queues of people waiting for the fresh product which is usually sold out by midday. Most important – if you want an English tour phone ahead and book at whichever dairy you would like to visit. It is also possible to take an organized tour which includes a visit to one of the dairies as well as a visit to the Temples and archaeological musuem at Paestum. Several of the dairies also sell fantastic fresh yoghurts and ice cream and this experience is something you definitely should not miss.

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Best amarone cellar tours: Bertani wine maker in Valpolicella

In 2007 Cav. G.B.Bertany winery celebrated 150 years of history, promoting a philosophy hinged on traditions that gave rise to many important wines like Secco Bertani, Soave and, from the middle of last Century, the one that is recognized as one of the most important wine in the world: the Amarone.

The History of the Bertani winery.

The winery was founded in 1857 at Quinto di Valpantena by the brothers Giovanbattista and Gaetano Bertani. Bertani’s philosophy went on drawing the image of the whole Veronese production. For example, in 1888 the local Chamber of Commerce, Handicrafts and Agriculture studied the wine production in Valpolicella Valpantena. According to the committee members the winery promptly reacted to the economic crisis due to Risorgimento riots (1866) introducing logical improvements both in the vineyards and in the wine production system. The result of such a managerial approach was Secco Bertani, a revolutionary wine for that epoch. In 1900, during Verona International Exhibition, the Agricultural, Science and Literature Academy conferred an honour upon Bertani brothers referring to the introduction of new varieties of vine, the training system methods and new wines.

Bertani’s top wines: Soave, and Amarone.

During the years Bertani brothers were deeply involved in reaching the maximum quality and the presence of Bertani wines in prestigious events and menus both in Italy and in Europe proved that. In fact Soave Bertani was chosen in 1937 to be the only white wine at the coronation of George VI of England. Secco Bertani then, became very quickly an icon of Italian quality wine in the world, being aboard the most luxurious cruise ship and the best restaurants and being supplied even to the Savoia’s royal catering. Because of this in the early ‘20s the winery was appointed firstly by the queen mother and then officially by the king as official supplier and allowed the use of the royal crest as one of the Italian particularly distinctive products.

As it was for the first bottle of Soave, the new Amarone wine, one of the earliest Amarones produced from the Fifties became a landmark for the whole local wineries. Amarone Classico Bertani has always been keeping its character intact and its power in a perfect balance. A style that goes behind the time and grant long-lasting wines.

Bertani wine making today

Bertani today owns about 200 hectares (494 acres) of vineyards in the most important DOC regions that are in Verona district, namely Valpolicella Classica, Valpolicella Valpantena, Soave and Lake Garda. The winery headquarters is the cellar situated at Grezzana, built in 1860 in Valpolicella Valpantena valley, North-East side of Verona.

Amarone Cellar tours

The cellar, a beautiful example of industrial heritage, is open for tours. During a guided tour visitors can hear the history and the learning that made Bertani’s wines an unique expression of the Veronese land and they can even see tools used in the past that are exposed in the cellar wine museum. In this historical atmosphere, it is possible to taste the winery’s most famous wines.

Beautiful alternative to the Cinque Terre: Camogli, santa margherita ligure, Portofino

Come and see with eyes wide open the dramatic natural beauty of this corner of the Italian Riviera overlooking the Ligurian Sea.

The three villages are part of the Natural Marine Reserve of Portofino and the Regional Natural Park of Portofino, an area protected by the region to preserve the extraordinary Promontory and seabed wildlife. Gourmet travellers will enjoy typical products – such as Pesto alla Genovese and Focaccia di Recco – and great Italian wines.

Camogli, in the Paradise Gulf

Camogli is a quaint village by the seaside that you will keep in mind for the first impression you’ll have at your arrival from the sea is about an infinite line of colourful houses built along the port. At a closer look you will find out the meticulous work of trompe-l’oeil and the drawings formed by countless shells on the houses façades.

The holiday resort is known for its old fishing tradition dating back to many centuries ago. If you love seafood, better travel to Camogli on May on the occasion of the Sagra del Pesce (Fish Festival), but you can always dinner at one of the typical restaurants surrounding the harbour to taste local specialities.

If you’re eager for thrilling itineraries, reach the Abbey of San Fruttuoso through the hiking path. Not only you will be rewarded by enchanting views of the sea, but you will also experience a great adventure, walking the trail perched in the mountain.

From Camogli, the village of Recco – where the PGI Focaccia di Recco col formaggio has been producing for years – is not far. You can visit the village or just order this typical Ligurian product in a few shops in Camogli where it is served. Among the basic ingredients there is extra virgin olive oil – the key element of the healthy Mediterranean gastronomy – and no yeast. The result is of a crunchy dough with a mouthwatering filling of cheese.

Pescaturimo – fishing tourism in Italy.

Pescaturismo might be a novel concept for many, but it can be a fun and a very interesting experience for everyone. The activity entails in going out on boats with the local fishermen in Camogli. Sailing at 8 am you will witness how the nets are lifted and help the fishermen to collect their catch. It is an interesting experience to learn where our food comes from. The experience includes a fish meal cooked directly on the boat wit the freshest fish you can ever taste.

Portofino, la Dolce Vita ideal setting

The view of the creek which hosts the fishing village of Portofino and its picturesque harbour is familiar to many for it has become the ideal holiday resort framed in postcards.

Take a stroll in Portofino waterfront to feel its relaxing lifestyle which attracts tourists and celebrities each year, since this is the right place to enjoy “la Dolce Vita”. In Portofino you may have the chance to meet international Jet Set, spot luxury villas and million dollar yachts as this is the destination preferred by VIPs from the fifties to nowadays.

To capture great views of the Tigullio Gulf and the Promontory, have a trip to the Castle Brown – a 16th century fort – and to the St Giorgio church, both situated on the hill.

Santa Margherita Ligure, in the Tigullio Gulf.

Santa Margherita Ligure is the first destination that you can visit if you travel through the highway A12 coming from La Spezia or the last one if you start your journey from Genova.

Anyway, if you wish to get the most out of your holidays in the Italian Riviera, reach Santa Margherita Ligure through a walking path from Portofino. You will have the chance to take scenic photos of the crystalline Ligurian Sea, coves, luxury villas.

It’s the biggest town among the three and offers many opportunities to enjoy its landscape and the seaside. Here you can either do water sports such as diving and windsurf or cruise in the Mediterrnean Sea to do dolphin and whale watching. Apart from excursions in the beautiful surroundings, nature enthusiasts should visit botanical gardens in Santa Margherita Ligure to explore the lush vegetation of hydrangea, camellia and other flower varieties.

Explore the stunning Riviera di Levante characterized by wonderful marina dotted with boats moored to their nice harbour and coloured by the houses reflecting in the water surface. This is the nicest place on heart tucked in between the green mountains and the Mediterranean Sea.

The Castles and Food of Piacenza – Bardi Arquato, Bobbio, and Coppa.

Emilia Delizia would be delighted to organise a castle, food and wine tour for your group departing from Piacenza, Parma and Milan. For more information about the castles of the Piacenza/Parma area, please check our article below.

Piacenza and Parma’s Castles, a unique experience in Emilia Romagna.

Planning a holiday in Italy is always a delight with such a lot to look forward to! The Emilia Romagna region in North-Eastern Italy is home to the town of Parma, and we all know that Parma is the birthplace of some of Italy’s favourite exports, Parmesano Reggiano (Parmesan Cheese) and Proscuitto di Parma (Parma Ham), but did you know that the province, (or duchy), of Parma and Piacenza is also home to more than 20 castles? Castles and fortresses are symbolic of the region; they are a constant reminder of the hundreds of years the region has been under siege by successive waves of marauding invaders intent upon destruction and mayhem; they are magical places to visit for adults and children alike and you should not miss the opportunity to include a few in your itinerary.

This area is acknowledged to be the best place to view some wonderful examples of the best-preserved castles in all of Italy, and they are relatively close together, making exploring easy. I will tell you a little about 3 of the castles:

Castello di Bardi. The fortress of Bardi is an excellent example of Military architecture and has stood for more than one thousand years. It was built for defence, but later (16th century) partially converted to an aristocratic residence. There is plenty to see, including the ancient patrol paths, the parade ground, the fortified towers and all you would expect to find in a structure dedicated to defence. The view from the towers is worth the climb, and you can also visit a Museum dedicated to the story of the ancient Valley-Dwelling Civilisation. The Castle is open from March to Nov and entrance is around €5.50 per adult.

Castello di Arquato is found in the little medieval town with the same name (Castell’Arquato) in the province of Piacenza. The Castle was built from 1342-1349, and was a strategic structure, designed for the defence of the area. The rectangular courtyard enclosure is dominated by the Tower (keep) composed of a series of small rooms built one on top of the other, and linked by a series of staircases leading to the very top. Once again, your climbing efforts will be rewarded by the views of the surrounding countryside. You can visit the castle all year round for €3.50 (If you plan to visit several castles, you can buy a discount ticket for €2.00 at the castle that will save you money at all the other castles in the region.)

Make sure to visit the Multimedia Museum of Medieval Life, then explore the pretty little town than spills down the hill and visit the 12th century church of Santa Maria to see some sculptures and frescoes dating from the 12th and 15th centuries.

Castello di Bobbio. Bobbio is a small town near Piacenza, mainly famous for its Abbey and its Christmas Eve Snail Festival! The castle, properly known as Malaspina Dal Verme Castle now lies within the city walls of the town. It was begun in 1304 on the hill overlooking the town and although it is no longer intact, it is still worth a visit. You will find ruins of the Bishops Tower, and another circular tower built on two levels; you can still see the ancient arrow slits on the battlements, now converted to windows. The interior has undergone several modifications but the original large barrel-vaulted main hall is still intact, as are some very old frescoes in the stairwell. The Castle is open all year round and it costs €2.00 to visit. The little town of Bobbio is a lovely place to spend a few hours and you should try to visit the Abbey while you are there.

Food and wine in the Piacenza province.

When all the sightseeing has made you hungry and thirsty, you will be delighted to find yourself in Emilia Romagna, the culinary capital of the country where good food and wine are the order of the day! You are certain to have tasted Parma Ham and Parmesan cheese, but here in Piacenza there are other specialities to try, namely the Coppa Piacentina, Salame Piacentino and Pancetta Piacentina; all of these are wonderful examples of cured meat from the region and have been awarded PDO status (Protected Designation of Origin).

Your meat platter is beautifully accompanied by a glass or two of Gutturnio wine from the hills of Piacenza; this mellow blend of red Barbera and Croatina grapes has recently been awarded DOC status – do not miss it! Salute!

Pecorino di Pienza – tour the jewel of the Val D’Orcia

The Val D’Orcia (Valley of Orcia) South of Sienna is the absolute epitome of what we all expect Tuscany to look like … a landscape of green valleys surrounded by rolling hills and a horizon punctuated by rows of lonely cypress trees. You really should take the time to visit this beautiful area of Tuscany and get to experience some of its’ wonderful artisan foods and wines at their source. The area is best known for the wonderful Pecorino di Pienza, made exclusively in and around the town of Pienza which is situated close to the wine producing towns of Montalcino and Montepulciano, home to the Tuscan classic wines.

What is Pecorino di Pienza Cheese?

Pecorino, famous all over the world, is named for the milk used to create it…Pecora is Italian for a ewe, and this cheese is made exclusively from whole, raw ewe’s milk. Pecorino is made all over Italy, but the Pecorino from Pienza is unique and special; the sheep who supply the milk are a tough breed, mostly the Sarda, originally from Sardinia, and are well adapted to the terrain of the area which is not suitable for crop farming, but wonderful for sheep! They feed exclusively on the indigenous vegetation of the area, a mixture of grasses and wild herbs including wormwood, meadow salsify, broom, juniper and burnet and it is this diet which makes the cheese special, as traces of herb can be detected in the cheese. It is a seasonal cheese, made only during the Summer when the milk quality is at its’ best, so you will only find young Pecorino in Summer; the mature cheese can, however, be enjoyed all year around.

To a certain extent the cheese has become mass-produced; demand has exceeded supply and has led to milk from other areas being “imported”, resulting in a change of the original character of the cheese. However, there are still at least two family-run Pecorino makers near Pienza where the cheese is still produced organically in the age-old way, and these are the two you should try and visit: Podere Il Casale and Cugisi.

Pecorino di Pienza Cheese tour at the local dairy.

The raw milk is mixed with rennet to curdle it. The curds sink to the bottom of the container and are scooped out to dry before being placed in a salt solution. The set cheese is then formed into “heads” or rounds. These are then wrapped in walnut leaves and placed in a cool humid cellar to mature. The rinds are periodically dampened with olive oil (Tuscan, of course!) and then grease and wax. At the moment there is no discipline in the production nor there is a PDO in place so production might vary from producer to producer. The only traditional pecorino is the one aged in wooden barriques.

Eating Pecorino di Pienza.

Pecorino is eaten either as a soft cheese after about 40 – 60 days’ maturation, or left in the cellar for up to 15 months (5 – 12 months is the average). When young,(Pecorino Fresco), you can expect the cheese to be soft and creamy, with a spicy undertone and the herby diet of the sheep really comes to the fore. The rind will be a creamy colour.

A more mature Pecorino will have a darker rind, generally red or black, and the texture is soft and crumbly on the palate with a slightly tannic after-taste; at this point the spicy tones are no longer evident. It is generally believed that Pecorino does improve with ageing, as it acquires more character and structure.

In Tuscany, the cheese is not often used in combination with other foods or used for cooking, but rather enjoyed in its’ own right. The Fresco (young Pecorino) is eaten with a light touch of great Tuscan olive oil or a little of the regions’ chestnut honey. It is sometimes served with sliced pears or raw fava beans and prosciutto as a lovely simply anti-pasti. The matured cheese, (Stagionato) is great to grate! Serve it over a wonderful pasta or risotto, or in thin slices with Proscuitto and other cured meats..

Of course, you need a really lovely wine from the region to complete the feast; the Rosso di Montalcino is just the perfect match. This is a young, unmatured Sangiovese, (only up to a year in the cask) and “baby brother” to the famous Brunello di Montecino, for which the region is famous. Another good wine from the region to try with the cheese is Rosso di Montepulciano; this is also a young, fresh tasting wine comprised of mainly Sangiovese grapes. If you love dessert wines try the Moscadello di Montalcino, a fine late-harvested Muscat which makes the most perfect simple ending to a great Tuscan meal; serve it with fresh seasonal fruit, local honey and some Pecorino Fresco. A perfect way to savoir the essence of the Val D’Orcia!

Emilia Delizia food tours in Tuscany.

If you are set to discover Italian foods, our company would be delighted to organise a cheese tour departing from Siena or Florence and go the Val D’Orcia to experience the production of Pecorino and Tuscan wines.

Parma: three festivals you should not miss

Parma is a beautiful city in Northern Italy. It is located in the region of Emilia Romagna, where you can also find other interesting towns as Bologna, Ferrara, Rimini or Piacenza. The cathedral, the theater Regio or the theater Farnese are very well known. But it is the gastronomy that has turned the world’s eyes to Parma. Do not miss the following events to discover it.

Festival del prosciutto, ham festival

Parma is the town where a delicious cured ham is produced. Made from pig’s ham the whole process can take one year and often even longer. If you want to know more on the production you can visit Parma during the Ham Festival held in middle September. Ham factories are open to public letting people see how they salt and cure the meat. But for those who prefer tasting the product there are many opportunities to do it during these days. Ham is often served as an antipasto with grissini. It can also be used with pasta or pizza as most of the visitors are often used to. If you do not have the time to stop and eat, then a sandwich with ham, a panino, will be your possibility to enjoy the product.

An important point during the festival is the Parma Ham and Deli Meats Museum in the Cattle Market. Other events organized in this period are special menus in restaurants, music and activities for children.

Cibus

During the month of May since 1985 it is held Cibus, an international food exhibition that attracts a large number of professionals from all over the world. It is a real window for the Italian agri-food sector trying to show the Made in Italy way to the rest of the world. More than sixty thousand visitors from seventy countries and ten thousand products presented are the key numbers. The event is addressed to restaurants, retailers, dieticians, bakers and catering companies. Food processing and machinery are exhibited at la Fiera di Parma where the event is located. The location has been chosen due to its proximity to the Italian Center for Agri-food Research. Next appointment is expected for May 2014.

Verdi festival, a tribute to the maestro

Roncole di Busseto, in the province of Parma is the native village of the great operas Romantic composer Giuseppe Verdi and celebrations of the most famous citizen are held at the beginning of the Autumn. For twenty eight days one of his masterpieces is daily offered at Theater Regio. Otello, The Battle of Legnano, Rigoletto and many other operas are performed by young and great artists. But side events are also amazing and visitors enjoy them greatly. Do not miss Il gioco dell’Opera, an introduction to opera for children, or Premio Zanfi, an international contest for new performers. Concerts and other events are also held under the arcades of the Portici del Grano.

Music and gastronomy are the main activities in Parma, a modern city with an exciting past full of history and culture. Exquisite hotels, tours in the Old Town and unforgettable meals with parmigiano cheese and Italian wine wait for the visitors of the Ham Festival, Cibus and the Verdi Festival.

Venice: a gourmet guide to its culinary traditions

Everybody knows that Venice is one of the most beautiful cities in the world. But the local gastronomy is not so renowned as tourists usually concentrate on succulent dishes based on pasta and pizza. Nevertheless it is worth knowing more on culinary traditions such as fegato ala venesiana, sarde in saor and bigoli in salsa. If you are in Venice for your holidays you might consider taken some cooking classes or simply a food crawl in the city. Below we have listed some of the dishes that you might want to try

Fegato ala venesiana, an old recipe

The local Venetian dialect is widely spoken in the area and “Fegato ala venesiana” is the name of the typical recipe. The translation means liver in the Venetian way. It dates back to the Roman times when liver used to be cooked with figs in order to hide the strong smell it usually has. Over time the fruit was replaced by onions and it has become one of the most popular in Veneto. If you dare to prepare it, you must cut the onions into very thin slices and cook them in a pan with some olive oil and butter. After ten minutes, add up some vinegar and the liver cut into thin pieces. It will be prepared in five more minutes. Then you can add some salt and pepper and serve it with lemon slices. It must be eaten warm and never re-heat it to avoid the liver becoming too hard.

Sarde in saor, the taste of the sea

Sarde is the local word for sardines, the main ingredient of the recipe. While the fish is being fried, the other ingredients are prepared. Raisins are soaked for thirty minutes and onions are cut into thin slices and cooked in a pan with olive oil for ten minutes. Then some vinegar is added and cooking goes ahead until the onions are soft. Then the fried sardines are seasoned with plenty of vinegar in container and covered with the onions, sprinkled with pine nuts and raisins. Several layers of fish and seasoning are prepared and then marinated in a cool place for at least one day.

The result is a sweet and sour dish usually served as an appetizer. Back in the days of sea travel, sarde in saor was a way to preserve food for the seamen spending long time out on boats.

Bigoli in salsa, pasta in an original recipe

This recipe used to be prepared during days such as Christmas Eve or Good Friday. It is a very simple pasta dish to prepare but it is also really tasty and delicious. The main ingredients for the seasoning are onions again but this time accompanied by anchovies. And even if the pasta looks to you as spaghetti, it is not so. They are thicker and they have a rougher surface. That causes a difference in the taste and the sensation. And do not forget that the quality of the olive oil is important to obtain an exquisite dish.

If you enjoy Venetian gastronomy, you might be interested on other recipes such as risi e bisi (rice with peas), polenta, gnocchi or baccalà (codfish). And as dessert you can always try the sweet tiramisu or the typical pandoro.
Emilia Delizia oganises food activities in Venice that includes the typical cicchetti tour, cooking classes, and food and wine tours. If want to try the specialities listed above you can contact us and we will provide the best culinary experience in Italy.