Help your clients to learn, taste, drink, savour one of the world’s greatest cuisines
There is nowhere in the world more appreciative of its extraordinarily bounteous local cuisine, and nowhere more willing to share its remarkable tastes with guests.
Romagna is not only amazingly fertile and chock-full of delicious things but also full of ways that visitors can experience them.
Pretty much every weekend from March to November there are festivals celebrating one or another item of local produce.
In the spring there are green festivals celebrating herbs, vegetables and other green produce.
There is nowhere in the world more appreciative of its extraordinarily bounteous local cuisine, and nowhere more willing to share its remarkable tastes with guests.
Romagna is not only amazingly fertile and chock-full of delicious things but also full of ways that visitors can experience them.
Pretty much every weekend from March to November there are festivals celebrating one or another item of local produce.
In the spring there are green festivals celebrating herbs, vegetables and other green produce.
As spring turns into summer and the sweet soft fruit ripens, there are festas dedicated to cherries, apricots, plums, peaches, raspberries and strawberries – even sweet, sweet peas.
The succulent apples, pears and quinces are a little later, and then come the autumnal fare including great festas to superb truffles and amazing cheeses.
And all year there are celebrations to marvelous local meats (including the Mora Romagnola black-faced pig). Great fish and shellfish is celebrated in the seaports. And the astonishing piadina wrap even has its own celebrations.
The succulent apples, pears and quinces are a little later, and then come the autumnal fare including great festas to superb truffles and amazing cheeses.
And all year there are celebrations to marvelous local meats (including the Mora Romagnola black-faced pig). Great fish and shellfish is celebrated in the seaports. And the astonishing piadina wrap even has its own celebrations.
Wines harvests and wine festivals take place in the hillside villages in November.
And, then of course it’s time for nativity and Christmas celebrations which come, of course, with their own delicacies.
Romagna has classic foodie culture in its DNA.
Where better to learn to cook than at the “Best cookery school in Italy”?
Where better to taste great wine than where the empress Galla Placidia said “This wine is so good it should be drunk in Gold” and thus named a wine village.
Where better to graze on great food and wine than in “Italy’s Kitchen Garden”?
And, then of course it’s time for nativity and Christmas celebrations which come, of course, with their own delicacies.
Romagna has classic foodie culture in its DNA.
Where better to learn to cook than at the “Best cookery school in Italy”?
Where better to taste great wine than where the empress Galla Placidia said “This wine is so good it should be drunk in Gold” and thus named a wine village.
Where better to graze on great food and wine than in “Italy’s Kitchen Garden”?
Help your clients to experience the very best authentic cooking with the very best natural, authentic, local produce.
Chefs suggestions or a la Carte cooking courses, or food and wine trips can be organized for groups or individuals. For weekends, weeks or even longer.
Contact travelagents@BestofRomagna.com
Find out more… go to www.BestofRomagna.com and download the free lifestyle magazine visit www.Facebook.com/BestofRomagna
Valere Tjolle
Chefs suggestions or a la Carte cooking courses, or food and wine trips can be organized for groups or individuals. For weekends, weeks or even longer.
Contact travelagents@BestofRomagna.com
Find out more… go to www.BestofRomagna.com and download the free lifestyle magazine visit www.Facebook.com/BestofRomagna
Valere Tjolle
