Ciao! I’m a local chef, pasta maker, and licensed Enogastronomia Guide, featured in Forbes Magazine as one of Bologna’s top culinary experts.
I cooked in some of Emilia-Romagna’s finest kitchens, including a Michelin-starred restaurant. I’m currently studying a degree in Gastronomy at the Universita di Bologna and hold a regional ambassadorial certification in Gastronomia Tecnica for IGP and DOP products. Join me for an unforgettable taste of Bologna’s rich food heritage.
We’ll begin at Palazzo della Mercanzia with a family run pasticceria for a macchiato and a historic torta, then explore the iconic Quadilatero as I reveal the secrets of Parmigiano Reggiano DOP, Prosciutto di Parma DOP, and Mortadella di Bologna IGP.
Taste Emilia-Romagna’s finest salumi, cheeses, breads, Pignoletto wine and a 25-year Aceto Balsamico Tradizionale DOP at Italy’s oldest tavern (1465).
Next enjoy a traditional pasta at a popular trattoria, and we say goodbye over gelato at the city’s best gelateria.
Ciao! I’m a local chef, pasta maker, and licensed Enogastronomia Guide, featured in Forbes Magazine as one of Bologna’s top culinary experts.
I cooked in some of Emilia-Romagna’s finest kitchens, including a Michelin-starred restaurant. I’m currently studying a degree in Gastronomy at the Universita di Bologna and hold a regional ambassadorial certification in Gastronomia Tecnica for IGP and DOP products. Join me for an unforgettable taste of Bologna’s rich food heritage.
We’ll begin at Palazzo della Mercanzia with a family run pasticceria for a macchiato and a historic torta, then explore the iconic Quadilatero as I reveal the secrets of Parmigiano Reggiano DOP, Prosciutto di Parma DOP, and Mortadella di Bologna IGP.
Taste Emilia-Romagna’s finest salumi, cheeses, breads, Pignoletto wine and a 25-year Aceto Balsamico Tradizionale DOP at Italy’s oldest tavern (1465).
Next enjoy a traditional pasta at a popular trattoria, and we say goodbye over gelato at the city’s best gelateria.