EMILIA-ROMAGNA, ITALY
Culinary Explorations: The Food and Wine of the Emilia-Romagna with Emiko Davies and Marco Lami
October 1 - 8, 2025
In a country renowned throughout the world for its incredible cuisine, the Emilia-Romagna region of Italy stands out as a gastronomic center for Italian food. Home of Parmigiano Regiano, Tagliatelle al Ragù (pasta with a Bolognese sauce), Prosciutto di Parma, Aceto Balsamico (Balsamic Vinegar), and Lambrusco (sparkling red wine)—just to name a few—this region has deep culinary and wine traditions. On this culinary journey, we’ll join cookbook author and food writer, Emiko Davies, and sommelier, Marco Lami, as they unveil the secrets of this foodie paradise, from the bustling streets of Bologna to the serene countryside of Reggio Emilia.
Alongside Emiko, you’ll learn to shop like an Italian, visiting morning markets to find local ingredients. With her expert guidance, you’ll have hands-on cooking instruction to help you transform fresh, seasonal ingredients into regional specialities. Marco will share his expertise on local wines, giving you access to small production growers and hidden gems of the Emilia-Romagna wine scene. You’ll learn about the grapes from this area, the blending and maturing processes, and how to pair wines to elevate your meals.
Together with Emiko and Marco, we journey to several smaller towns of the area, visiting some of their favorite artisanal producers, as we deepen our appreciation for the iconic foods of the region. They’ll add context and insight as we taste our way across Emilia-Romagna. You’ll visit cheese makers to learn about Parmigiano Regiano, understanding the process from the types of cows selected to the aging process. You’ll engage with some of the best producers of Prosciutto and Culatello, learning about everything that goes into to building the nuanced layers of flavor and texture in these cured meats. You’ll explore an Acetaia, a vinegar cellar, using barrels from the 18th century to age their Aceto Balsamico. You’ll taste wine grown on family vineyards, blending traditional methods with modern sensibilities. With each visit, you’ll get a behind-the-scenes look into the passion and skill that goes into creating some of the most delicious food and wine in the world.
This Ace Camps Travel trip is open to all cooking skill levels. Trip Itinerary, Details + Important Trip Notes below.
DATES
October 1 - 8, 2025 ∙ 8 Days, 7 Nights
PRICE
Private Rooms: $6,095 - $6,695 USD
Private Suite: $6,995 USD
Full Rooming + Pricing Details Below
TRIP HIGHLIGHTS INCLUDE
Multi-day workshops lead by Emiko Davies with hands-on cooking time, creating several recipes from seasonal and local ingredients.
Multiple wine classes and tastings led by sommelier Marco Lami, focusing on local wines.
Several meals at traditional eateries, focusing on regional specialties.
Multiple market tours in different towns in the Emilia-Romagna.
Visit, tour, and tasting of small production Parmigiano Regiano, cheese makers.
Visit, tour, and tasting of small production Prosciutto makers.
Visit, tour, and lunch at at a speciality Culatello maker.
Guided tour of Modena, focused on food and wine, as well as free time to explore the city.
Local guided tour of Bologna, highlighting architecture, history, and food.
Boutique accommodation in an Italian residence from the 1800s.
Transport during included meals and activities.
Dedicated Ace Camps Travel Host, with you throughout your trip.
Trip Prep call to meet fellow travelers and talk through schedules, recommendations, and questions.
Travel + Learn with
Emiko Davies and Marco Lami
Emiko is an Australian-Japanese cookbook author, food writer, and photographer and has been based in Tuscany for the past 20 years. She writes on Scribehound Food and contributes to top Italian newspaper Corriere della Sera’s “Cook.” On Food52 you can find 200 articles and recipes of hers on regional Italian food. She has been a judge for the Guild of Fine Food World Cheese Awards and is featured in the Florence episode of Stanley Tucci‘s latest Heart of Italy series. She contributes to publications, such as the Financial Times, The New York Times, The Canberra Times, Saveur, Food and Wine, Conde Nast Traveler, Gourmet Traveller, The Kitchn, and more. She interviewed Massimo Bottura for the BBC World Service. She appeared on TV for Adam Liaw’s The Cook Up (SBS Australia, 5 epsisodes) and Clive Myrie’s Italian Road Trip (BBC). And, she was recently named one of 50 powerful women in food by Italy’s leading newspaper, Corriere della Sera.
Marco Lami is a Tuscan-born and raised certified sommelier who has over 15 years experience working alongside Australia’s top chefs, such as Neil Perry, and in Michelin-starred Tuscan restaurants, such as Il Pellicano, Florence’s Four Season’s Il Palagio. and the Cibreo group, where he was head sommelier. Marco is known for his incredible knowledge of wine and the open, approachable teaching style.
Day by Day Itinerary
Nota Bene: this is a prospective itinerary. It is subject to modest modifications, dependent on local producers, new opportunities, and the desires of the group. Please note that some activities may be altered from the posted itinerary.
Day 1
Wednesday, October 1
Welcome to Italy! As you arrive in Bologna, make your way to our hotel. Have a rest, walk the city, head for a beverage, or explore the neighborhood. Please plan to arrive at our hotel no later that 5pm so you have time to settle in before dinner.
We kick off our culinary adventures this evening as we meet Emiko and Marco for dinner and visit a classic trattoria that focuses on the traditional dishes and flavors of Bologna.
Meals included: Dinner
Day 2
Thursday, October 2
This morning we explore the beautiful city of Bologna, learning about the rich architecture and history through the eyes of our local guide. You’ll wander the streets taking in famous churches, towers, and UNESCO recognized porticos as we see how the city honors it’s ancient heritage while keeping pace with modern life.
We’ll stop for a light lunch at one of Emiko and Marco’s favorite spots where you’ll sample more of the iconic food from Bologna before refreshing ourselves at a special bar featuring locally produced wines. Afterwards, we’ll visit a sfoglina (some who specializes in making pasta by hand), where we’ll learn about tortellini, one of the famous pasta from the Emilia-Romagna region. You’ll watch women hand roll and stuff pasta with startling speed, having honed their skills from decades of practice.
Then we’ll head outside of Bologna to Reggio Emilia, another small town in the Emilia-Romagna region. Here we’ll find our home for the rest of the trip—in a family residence built in the early 1800s. We’ll settle in where you can tour the gardens, meander through the orchards, or take in the sunset before sharing dinner together.
Meals included: Breakfast, Lunch, Dinner
Day 3
Friday, October 3
We’ll have an early start this morning so we can enjoy a market tour with Emiko, as we pick up local ingredients for our day of cooking. Alongside Emiko, we’ll learn about Italian produce and ingredients produced in the region.
With the bounty we gathered from the market, we’'ll start our cooking class for the day. Emiko will focus on local ingredients and regional recipes, showcasing the renown cuisine of the Emilia-Romagna. Choosing the best of what is fresh and in season, you’ll create several dishes together, cooking and learning in the beautiful countryside.
Before we sit down to enjoy the meal we’ve created, we’ll have a special wine pairing class from Marco. Here you’ll taste wines from the region, many of which aren’t exported outside of Italy. Marco will share his expertise on how to select these local wines and what flavors or foods to best accompany them.
With our perfectly paired local wines and our homemade regional dishes, we’ll dine together savoring the rich and full flavors of Emilia-Romagna.
Meals included: Breakfast, Lunch, Light Dinner
Day 4
Saturday, October 4
Today we dive into some of the most iconic flavors of the Emilia-Romagna and Italy as a whole, Parmigiano Reggiano and Prosciutto di Parma. We begin our day with Parmigiano Reggiano, the nutty, complex cheese that, by law, can only be made in the Emilia-Romagna region. You’ll learn from artisan cheese makers, who tend to each step of the process from feeding the cows all the way to the final salting and aging of the cheese. We’ll enjoy a cheese tasting so you can experience the nuanced flavors that come from minor variations to the process and appreciate the labor of love that creates this delicious staple of Italian cuisine.
Next, we’ll visit an artisanal producer who specializes in Prosciutto di Parma. Here, you’ll learn about the process of making this cured ham while having a guided tour of the production and maturation facilities. The best way to understand the layered flavors of prosciutto is to try it, so we’ll have a tasting of several different types to enjoy the variety that can come from one simple process.
Never taking a backseat to it’s culinary counterparts, wine is also a star of this region and we’ll sample a few varietals along our tasting journey. Throughout our day, we’ll hear from Marco and Emiko, taking in their commentary and insights as we sample, sip and savor the flavors through the Emilia Romagna countryside.
If you aren’t full from our day of cheese and meats and wine, you’re welcome to take a short ride into town for dinner on your own with one of your fellow travelers.
Meals included: Breakfast, Lunch
Day 5
Sunday, October 5
Another star of the Emilia-Romagna region is Aceto Balsamico Tradizionale, or as it’s more commonly known, Balsamic vinegar. This sweet and tangy vinegar has a rich flavor that’s a far cry from what we often find in the grocery stores. This morning, we’ll visit an Acetaia—a vinegar cellar—where we’ll learn about about the artisanal tradition of making and aging Balsamic vinegar. This Acetaia has their vinegar maturing in casks from noble families of the 18th and 19th century, each one imparting unique flavor, color and aroma. You’ll sample a variety of these vinegars, savoring the depth and complexity that comes from decades of aging.
Afterwards, we have another day of cooking with Emiko. Together we’ll work on recipes that allow the regional ingredients we’ve been tasting to shine through in our dishes. You’ll work alongside Emiko, as she guides us through several dishes that bring together her signature approach to cooking and the traditional cuisine from the Emilia Romagna.
Before we feast on what we’ve created, Marco will host a wine class focusing on the grapes and varietals of the region. In addition to it’s rich culinary traditions, Emilia-Romagna has a diverse and fascinating wine culture. Marco will share his insights as we learn about and sample the best the region has to offer. We’ll close out our day together as we dine on the quintessential flavors and traditions of this area.
Meals included: Breakfast, Lunch, Light Dinner
Day 6
Monday October 6
Culatello, a highly prized Italian cured meat, is considered by many to be one of the finest salumi in the world. Today, we’ll travel to another small town in the Emilia-Romagna region where we’ll visit a highly sought after, artisanal culatello producer to learn about this delicacy.
You’ll be guided though the history and process of making this speciality cured meat, while enjoying the picturesque surrounding of the Po river and countryside. The topography and landscape of this area play a key role in the overall flavor of the final products, where it’s said that the fog is an essential ingredient of taste.
After learning about culatello, we’ll share a special lunch where we’ll taste this exclusive meat which is made from the most tender and lean muscle of the pig’s thigh. Its delicate, sweet, and slightly nutty flavor is combined with an exceptionally tender texture making it a true testament to the craftsmanship and culinary heritage of the region.
After we make our way back to Reggio Emilia, you’re free to enjoy the evening. You might take a trip into town for meal or relax and enjoy the serenity of the residence.
Meals included: Breakfast, Lunch
Day 7
Tuesday, October 7
This morning, we make our way to the Modena, a city with a captivating blend of history, culture, and gastronomy. Emiko will lead us on a tour of the Modena market where we’ll wander through stalls overflowing with colorful displays of fresh produce, locally sourced meats, and artisan cheeses. Next we’ll visit some of Emiko’s favorite spots, learning about the ingredients and local artisans that make Modena’s cuisine world-renowned. We’ll have lunch together at a traditional hosteria, famous for it’s Emilian food.
After lunch, you’ll have the afternoon to yourself to explore Modena. You might visit one of the UNESCO World Heritage sites within Modena like the Piazza Grande, Modena Cathedral, or Ghirlandina Tower. If you’re on the hunt for unique treasures, you’ll find charming boutiques with high-end luxury items, traditional crafts, and local delicacies.
We’ll end our day together at one of Marco’s favorite wine bars, where we’ll learn about and sample local wines and snacks. We’ll toast to all that we’ve experienced throughout the week and enjoy our last meal together.
Meals included: Breakfast, Lunch, Light Dinner
Day 8
Wednesday, October 8
This morning we pack our bags, say our farewells, and ready ourselves to depart from Reggio Emilia. We will have a group transfer back to Bologna.
Thank you for joining us on this incredible culinary journey!
Meals included: Breakfast
Where We’re Staying
This 18th-century residence stands in a centuries-old park, nestled among the rolling hills of the Reggio Emilia countryside. A historic mansion, the family has curated the antique furnishings and art collections for each room, creating unique spaces to relax and recharge. The Italian-style garden frames the greenhouse and the small private swimming pool in the antique fruit orchard. This idyllic space honors the slowness of age-old production and the silence of the countryside where you can stroll and breathe in the scent of flowers, together with natural wildlife.
ROOMING OPTIONS
Please read the room options and notes below carefully and make your rooming selection on the booking page
Group Size: Minimum 8 guests, Maximum 12 guests. All Prices are in USD.
Note: If you are two guests traveling together and would like to share one bed, please contact us for details about a shared room option.
OPTION 1 - PRIVATE ROOM with separate, shared bathroom
The fee for this trip is $6,095 per person, paid in two separate installments.
Initial Payment due immediately: $1995
Final Payment due May 1, 2025: $4,100
Room Notes: For one night in Bologna, you’ll have a private room with en suite bathroom. For six nights in Reggio Emilia, you’ll have a private room and will share a bathroom that is just a few steps down the hall with one other guest. The style and layout of every room is unique and may not be exactly as pictured.
OPTION 2 - SMALL PRIVATE ROOM with separate, private bathroom
The fee for this trip is $6,295 per person, paid in two separate installments.
Initial Payment due immediately: $1,995
Final Payment due May 1, 2025: $4,300
Room Notes: For one night in Bologna, you’ll have a private room with en suite bathroom. For six nights in Reggio Emilia, you’ll have a small private bedroom with a separate, private bath that is just a few steps down the hall. The style and layout of every room is unique and may not be exactly as pictured.
OPTION 3 - STANDARD PRIVATE ROOM with private, en suite bathroom
The fee for this trip is $6,495 per person, paid in two separate installments.
Initial Payment due immediately: $1995
Final Payment due May 1, 2025: $4,500
Room Notes: For one night in Bologna and for six nights in Reggio Emilia, you’ll have a standard private room with en suite bathroom. The style and layout of every room is unique and may not be exactly as pictured.
OPTION 4 - DELUXE PRIVATE ROOM with private, en suite bathroom
The fee for this trip is $6,695 per person, paid in two separate installments.
Initial Payment due immediately: $1995
Final Payment due May 1, 2025: $4,700
Room Notes: Room Notes: For one night in Bologna and for six nights in Reggio Emilia, you’ll have a deluxe private room with en suite bathroom. The style and layout of every room is unique and may not be exactly as pictured.
OPTION 5 - PRIVATE SUITE with private, en suite bathroom
The fee for this trip is $6,995 per person, paid in two separate installments.
Initial Payment due immediately: $1995
Final Payment due May 1, 2025: $5,000
Room Notes: For one night in Bologna you’ll have a private room with en suite bathroom. For six nights in Reggio Emilia, you’ll have a private suite with a double bed, en suite bathroom, and living area. The style and layout of every room is unique and may not be exactly as pictured.
Important Trip Notes + Details
Culinary Notes
Unfortunately we are unable to handle specific dietary requirements, allergies, or intolerances on this trip.
During this culinary adventure, we will be visiting local makers and restaurants who specialize in very specific food items and it’s not possible to have substitutions or accommodations for food restrictions or preferences. This trip is best suited for those open and eager to enjoy and experience a variety of regional ingredients and flavors
Please contact us in advance of registering if you have any dietary questions.
Accessibility
Please note this tour includes several walking tours where the ground may be uneven such as cobblestones, trails, hills, and stairs. You may be on your feet for several of hours at a time and should be comfortable walking 2 - 5kms.
Who is this Trip for?
This trip is for the open minded and patient traveler. You should be eager to learn and work hands-on during your workshop session and be curious about regional culture and cuisine.
This is an immersive adventure and best suited for those who enjoy traveling as a part of a small group.
Travel Health
We recommend consulting a doctor, nurse, health care provider, or travel health clinic once we confirm your booking on this Ace Camps Travel trip so you know what may be required based on your individual circumstances and based on the locations you’ll be traveling to. If you have any health concerns, contact your health care provider for advice prior to booking this Ace Camps Travel trip.
Trip Start + End Locations
This trip starts and finishes in Bologna, Italy. The Bologna International Airport, BLQ, is located 6 km northwest from the city centre of Bologna. The airport is the main international gateway to Emilia-Romagna. There is also a main train station in the center of Bologna, Bologna Centrale. There are several high-speed trains that connect Bologna and major cities, such as Florence, Milan, Rome, and Venice.
Weather
September is a nice time of year to visit the Emilia-Romagna region. Days are usually mild with cool evenings. Daytimes temperatures are usually range in the mid to high 60s F with evenings in the low 50s F. We recommend packing layered clothes for your stay and a light jacket and umbrella to prepare for the chance of showers.
Included in this Trip
Multi-day workshops lead by Emiko Davies with hands-on cooking time, creating several recipes from seasonal and local ingredients.
Multiple wine classes and tastings led by sommelier Marco Lami, focusing on local wines.
Several meals at traditional eateries, focusing on regional specialties.
Multiple market tours in different towns in the Emilia-Romagna.
Visit, tour, and tasting of small production Parmigiano Regiano, cheese makers.
Visit, tour, and tasting of small production Prosciutto makers.
Visit, tour and lunch at at a speciality Culatello maker.
Guided tour of Modena, focused on food and wine, as well as free time to explore the city.
Local guided tour of Bologna, highlighting architecture, history, and food.
Boutique accommodation in an Italian residence from the 1800s.
Transport during included meals and activities.
7 breakfasts, 6 lunches, 5 dinners.
Dedicated Ace Camps Travel Host, with you throughout your trip.
Trip Prep call to meet fellow travelers and talk through schedules, recommendations, and questions.
Ace Camps Travel Host
An Ace Camps Travel Host will be with you through your trip, dedicated to ensuring you have the best possible experience. Your Host is there for any questions or concerns, to look out for the health and safety of the group and to help resolve any issues that might arise. This Host is not a local guide but will work with our local partners to insure the right combination of pace, information, and duration. Our local partners are deeply knowledgable in the culture and customs of the area and will be there to share their knowledge and passion with the group.
Not Included in this Trip
International roundtrip airfare; required Travel Insurance; alcoholic drinks; activities and food and beverages not included in the trip itinerary; hotel incidentals including but not limited to room service, laundry service and hotel bar tabs; and all expenses during free time.
Travel Arrangements
Ace Camps Travel will send you detailed Trip Planning information when it’s time to make your travel arrangements. We usually send this information once we’ve reached the minimum number of guests required to run the trip. We’ll also send you an Ace Camps Travel “Preparing for your Journey” document prior to your trip, which will include arrival and departure information, a suggested packing list, useful country information, and more.
Supplies
Most supplies for your workshop will be provided but you should bring an apron or clothes you don’t mind cooking in.
Travel Insurance
As stated in our Terms and Conditions, we require all guests to have Travel Insurance that at minimum covers both medical emergencies and trip cancellations. Cancellations 180 days or fewer prior to the trip start date will incur a cancellation fee equal to 100% of the price for the trip. There are no exceptions to this cancellation policy which is one of the many reasons we require all guests to have Travel Insurance.
For full details on our Travel Insurance requirements, visit our FAQ’s and review our Terms and Conditions.
Health + Safety
Our goal is for each of our guests to enjoy the amazing trip we’ve put together. To ensure that happens, we put the health and safety of the group as our top priority. Individual guests are responsible for ensuring they meet all destination and layover country requirements and laws, including any Covid-19 related requirements, providing proof of vaccination, testing before or after entry, masking, etc.
During the trip, if you feel unwell, exhibit signs of, or test positive for an illness, you should be prepared to follow the advice of local health authorities as well as the Ace Camps Travel Host to ensure the health and safety of the entire group. Depending on the severity of your symptoms and/or viral nature of your illness the Ace Camps Travel Host may determine you need to mask, distance, self isolate, or depart the trip early. You are responsible for any expenses incurred from an illness, injury, or early departure including testing, treatment, isolation, accommodation, transportation, etc. and you will not be issued a refund for any unused portion of the trip. This is one of the many reasons we require all guests to have Travel Insurance, as outlined in our Terms and Conditions.
For full details on our Health and Safety Policies, visit our FAQ’s and review our Terms and Conditions.
Cancellation Policy
If you choose to cancel your trip for any reason, you must do so via email to hello@acecampstravel.com. If we receive written notice 181 or more days prior to the Trip start date, we will refund your initial payment, less a $1,000 cancellation fee. If we receive written notice 180 days or fewer prior to the Trip start date you will incur a cancellation fee equal to 100% of the price for the Trip. There are no exceptions to this cancellation policy, including for reasons related to weather, terrorism, civil strife, pandemics, illness, personal, family or medical emergencies, or any other circumstances beyond our control. For this and other reasons, we require you to purchase Travel Insurance.
Be sure to read our Terms and Conditions for full details on Booking and Payment, Cancellation by You and Trip Changes and Cancellations.
Questions + FAQ’s
If you have any questions about this Ace Camps travel Trip, please feel free to contact us.
You can also read our FAQ’s here.