A selection of the best typical Italian dishes
This tour will offer you the chance to learn the secrets of some of the most famous Italian gastronomic specialties. Of course the most delicious dishes: pasta, pizza, lasagna, tortellini can be eaten wherever in Italy!!
Together with the cheesemakers you will discover a masterpiece of the italian artisan capacity and will learn to recognize the best Parmesan Cheese. A final tasting accompanied by local wine will delight you.
The truffle is a subterranean mushroom that lives in total harmony with trees roots. Truffles look like tubers, and consist of a fleshy interior, called "gleba" and are externally covered by bark called "peridio". They contain a high percentage of water, fibres and mineral salts, absorbed from the soil through tree roots. Truffle fair mid October-mid November every year.
Appetizing and tasty, Mortadella Bologna has a centuries-old history and, not surprisingly, is the sausage most famous culinary tradition of Bolognese. Its roots go as far back as the sixteenth century and the typical Bologna name dates back to 1661, when Cardinal Farnese in Bologna published a notice that encoded the production of this meat and anticipated, in some ways, the current specification.
Discovering the pleasure of 'agro', proposing a visit to an acetaia and its restaurant which offers a vinegar and the surprising use of a "liquid" whose instruments of production were passed on from generation to generation, forming the "dowry" for girls. Only after an appropriate period of aging, the product reaches the surprising balance of aromas and flavors that can carry the label of origin. Aging that occurs in a series of barrels, different woods and decreasing volume. Each year, the barrel smaller battery provides a few liters of product while the decrease due to the concentration is compensated by the addition of boiled must in the barrel's capacity. During the visits will be given explanations on what are the main rules that are followed to obtain the best Traditional Balsamic Vinegar of Modena, and finally, you can taste the products.
The story of oil-milling from its beginning as a rural activity to the dawning of the technological age, is the theme of the Oil Museum realized by the oil-mill in Cisano del Garda. The oil story begins in Cisano: "The rural mill from crafts to the industrial technology", this is the thread of the OIL MUSEUM. The oil press from rural craftsmanship to the dawn of the industrial technology: this is the main theme of the MUSEUM OF OLIVE OIL established by Umberto Turri in the spring of 1988. It's an exhibition, unique in its kind, that wants to provide an account of a production system that has involved the rural population for over a millennium. It is also the history of an environment devoid of equipment and scientific knowledge, that was measured for centuries by the urgent need to extract a food of primary importance from its precious fruit. The journey winds around the reality of a static and unchanging technology to reach, at the beginning of the 20th Century, the acquisition of the opportunities provided by the rising of the mechanical industry. Antique and rare instruments used in oil mills from 18th Century up until the beginning of the 20th Century are exhibited, as well as accessories and equipment used in the various eras. An imposing lever press made from oak wood, a water driven wheel mill (perfectly functioning) and other original examples of wooden and iron presses stands out amongst the rest.
The Veronese Plain covers a wide area, south of the city, characterized by large rice plantations, churches, historic residences, and castles. It is an internationally recognized marshland oasis. Visit to two beautifull villas: Villa Boschi and Villa Brà: they are XVIth century villas in the green countryside of Isoladella Scala, between rice field and old rural houses. Majestic and elegant are an evidence of the owners old history: noble landowner who lives and governed these cultivations. Transfer than to the splendid little romanic church of Santa Maria di Erbedello. After these visits it takes place a visit to the cultivations still run by the old agricultural families. A member of the staff of the rice-factory will lead you in a tour of a farm and will explain you all the processes of rice production. The visit could be followed by a cooking lesson held by a chef who will show you all the typical dishes you can create with this nourishment. An all rice lunch/dinner will follow to taste the dishes created. One of the many possible discovery routes in the area begins in Isoladella Scala, the most important center for VialoneNano rice cultivation. A visit to a local riseria, or rice farm, educates the visitor on the seasonal cycle of this grain, the importance of local springs in its cultivation, and ancient and modern methods of working and husking the rice. All restaurants and several of the riseria in the area offer tasting menus, based on the local crop.