Menu
Menu
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All the producers visited during the stay belong to the Wine and Travel Italy community.
1st day
Arrival and check in at the hotel in Modena or surroundings. Visit to a wine cellar producing Modena Lambrusco DOC with tasting. Welcome dinner in a restaurant with Modena traditional menu. Briefing on following days program. Overnight stay.
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2nd day
Morning: visit to a cheese dairy where the process to produce Parmigiano Reggiano DOP will be seen. Guided tour of Modena city centre and its food market with an introduction to the product of the area.
Afternoon: 3 hours cooking lesson with following dinner with the prepared menu. The lesson will focus on how to prepare “La pasta fresca” (fresh egg pasta), on different fillings and on the different shapes and ways to fold it. Every kind of pasta will be introduced with historical presentation. Overnight stay.
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3rd day
Morning: visit to an acetaia, production of Aceto Balsamico Tradizionale di Modena PDO and of Aceto Balsamico di Modena PGI with guided tasting. Lunch in a restaurant with traditional menu.
Afternoon: 3 hours cooking lesson with dinner.
Menu: “In the kitchen with Balsamico and Parmigiano Reggiano”. End of services.
All the producers visited during the stay belong to the Wine and Travel Italy community.
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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
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