How to taste red or white wine plus how to pair famous Italian wines with your favorite Italian dishes.
We did a wine tasting at Umberto Cesari, a 20-acre vineyard which produces 15 - 20 delicious different kind of wines. The speciality is the Sangiovese grape, which is typical for this area and the wine gets exported and loved worldwide.
It surprised me how the winery did the mix of keeping the tradition, and using up to date machinery.
They have a good variety of different wines, so that there should be for everyone's taste the right bottle. Choose between Sangiovese, Albana, Pignoletto and Trebbiano, which are the ones you should try when visiting Umberto Cesari, close to Bologna (Emilia Romagna). But they as well have international well known grapes like Sauvignon, Chardonnay and Merlot.
The wines age in French Allier and Slavonian oak barrels. It's as well possible to take a look at one of the 6 barrel rooms. Just show interest or give them a call before you visit them.
Choose and enjoy!
We then as well did an Italian cooking course with 2* Michelin chef Gianni D'Amato at Caffé Arti e Mestieri in Reggio Emilia.
That is a place to go when exploring the region of Emilia Romagna.
Reggio Emilia itself is a beauty of an Italian town. You will like the architecture of the houses, the squares and the atmosphere. I would suggest the stop in the courtyard of Caffe Arti e Mestieri (via Emilia San Pietro 16). It's the place to be and to relax on a hot summer day.
The cooking class itself is as well worth doing! I like good food, but don't have that much of a clue of cooking, but my wife is an expert and she enjoyed and even still learned a lot!
Gianni runs a couple of restaurants. Some are top addresses, but all serve yummy food! Find them on their homepage www.ilrigoletto.it.
We as well had the pleasure to look behind the scenes of a top chef, who runs even his own Italian TV cooking show. Marco Marino and his twin brother Alessandro are part of "La Prova del Cuoco" and you can watch it on RAI.
This guy knows his stuff and it looks so easy when he changes the molicular gastronomy by using "usual" ingredients to serve delicious "usual" dishes.
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