Emilia-Romagna, Italy

October 9-16, 2025 and May 14-21, 2026

Trip highlights: Our first ever cooking retreat, this weeklong trip to Emilia-Romagna is an extraordinary opportunity for serious cooks who also love some luxury and indulgence. Stay at a private villa that has its own renowned natural winery, a swimming pool and groomed walking paths through gardens and fields; cook dinners with Viola and make pasta by hand with an award winning sfoglina; learn about vine to bottle balsamic vinegar production; taste the famous Parmigiano Reggiano d’ Vacche Rosse (Red Cow) and learn how it is made; eat lunch at Viola’s favorite butcher, who specializes in the famous Emilia Romagna mortadella; tour historic Mantua and Modena.

Who you’ll travel with: Viola Buitoni and Lucia Marcolin

A sample of what you’ll eat and make: Egg pasta; real Bolognese sauce; endless contini (vegetable side dishes); ricotta drizzled in balsamic; tagliatelle al ragù, mortadella sandwiches; bollito misto; several Parmigianos Reggiano; fresh cherries; many natural wines.

Per person cost: $7,500 (Single room supplement: $1250)
Nonrefundable deposit due at booking: $500