This page contains a Flash digital edition of a book.
knowledge italy & mediterranean islands

Gourmet

ttglive.com

There may be truffles ahead

Emilia-Romagna is less familiar to Brits than nearby Tuscany, but Philippa Jacks finds the region has many more culinary claims to fame on a Typically Italian tour, while on p54 Estella Shardlow rounds up some of the best gourmet trips to help your clients get the most out of a destination’s cuisine

at my desk.

W

50

hen confirmation of my gourmet trip to Italy came through, I was eating a microwave spaghetti bolognese

A visit to Emilia-Romagna would be just the ticket to lift me from the Birds Eye frozen-meal depths to which I’d plunged. Gourmet-themed trips have been a best- seller for operator Typically Italian since

30.04.2010

they were introduced last year. Cooking, painting, and language classes are now available at around a third of its properties, particularly at Al Vecchio Convento, which was to be the scene of my culinary enlight- enment.

This small hotel is in the tiny village of Portico di Romagna, about 90 minutes’ drive from both Florence and Bologna. Daniele Broccoli, who owns Typically Italian, calls it

Left: Bridge in Portico di Romagna (population 400) Above: Giovanni manages to prise a truffle out of the mouth of his dog Otto, before it is swallowed

“the village where time stood still”, with high medieval walls, winding cobbled streets, a mere 400 inhabitants and a zero crime rate.

As its name suggests, the hotel is a con- verted convent, lovingly filled with antique furniture, tall wrought-iron beds and tradi- tional embroidered fabrics. It is the only hotel in the village, and famed for having the best restaurant for miles around. Because of a traffic jam near the airport, it was close to 11pm by the time we reached Portico but hostess Marisa still coaxed me downstairs for a “snack”. One slice of mush- room tart, one “aubergine a parmigiana”, one dish of hare ragu, one steak with truffle sauce, and one slice of vanilla cake later, I resigned myself to the fact I'd be needing an extra plane seat on my return journey. Marisa is in charge front-of-house, but it is her husband Giovanni and son Massimo who are responsible for the five-course dining extravaganza each evening, and also teach cooking classes and take guests out on food and wine-related excursions in the local countryside.

Turn to 52 Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64
Produced with Yudu - www.yudu.com