The region

If you are serious about Italian cuisine, you must join us in Emilia-Romagna! The Emilia-Romagna region is considered the epicenter of Italian cuisine by chefs, food journalists, historians, and culinary travelers. Artusi Pellegrino was born here in 1820 and is considered the father of Italian cuisine. The first Italian cookbook was compiled by Artusi, the namesake of the world-famous gastronomic cultural center Casa Artusi, dedicated to the study of Italian cuisine.

Vibrant cities including Bologna and Modena boast many Michelin-starred restaurants and renowned cooking schools. Many of your favorite Italian food products are imported from Emilia-Romagna and Italy’s largest university is located in Bologna and offers the highly coveted Science and Gastronomy Culture degree.


We picked the best weeks of the year to host our weeks in Emilia-Romagna. You will enjoy beautiful days during both our spring and fall sessions. Here’s the typical weather during our scheduled sessions:


low 52 degrees
low 64 degrees
low 62 degrees
low 50 degrees

high 73 degrees
high 81 degrees
high 77 degrees
high 66 degrees

Emilia-Romagna features the culinary topography of Italy’s diverse geographic regions; from the lush forests of Pineta di Milano Marittima and majestic mountainous Apennines terrain, to the breathtaking coastlines along the Adriatic and Mediterranean. Farms are resplendent with breathtaking wine vineyards, raches and dairy cows. And, of course, pasta is prevalent in the region thanks to the prolific wheat cultivation along the floodplains of the Po River.

The cuisine of Emilia-Romagna is a glorious melange of olives, seafood, salumi, and cheeses. The region is renowned for Parmigiano Reggiano, balsamic vinegar, and prosciutto. Tortellini, tagliatelle, orecchiette, and other hand-made pastas are regional favorites. No one leaves uninspired, or underfed!