Food Tour in Bologna, Italy
Published Nov 30, 2025
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You probably know that the area surrounding Bologna, Italy is one of the best in the world for exploring great food. But do you know how to see and taste some of the top hits of the region right where they’re made – Parmigiano Reggiano, Balsamic Vinegar of Modena, and Prosciutto – in just one day? I’ve got your answer right here.
In 2015, while visiting Florence, I went on a day tour of Emilia-Romagna, the region surrounding Bologna with Italian Days Food Experience. I’ve thought about it often since.
So while I was in Florence with my family this year, I knew that attending the tour again with Italian Days was at the top of my list. It’s an easy day trip from Florence – jump to the bottom for the logistics.
Hey there! This is a sponsored article I created for Italian Days Food Experience. I actually reached out to them to see if they would host us on my second visit so that I could write about it! As always, all thoughts and opinions are my own.
A Food-Lovers Day with Italian Days
A day in Emilia-Romagna with Italian Days starts early – at 7am – for good reason. Making real-deal Parmigiano Reggiano starts early, right after the cows are milked. Not only did we see and taste Parmigiano Reggiano on the tour, but we got to taste the fresh ricotta made from its whey. (You’ve never had ricotta until you’ve tasted it just minutes after it’s made, drizzled with incredible balsamic vinegar.)
But back to the Parmigiano Reggiano. I gained so much appreciation for this product after seeing it made in the traditional way it’s been made for centuries. In order to be called Parmigiano Reggiano DOP (Denominazione di Origine Protetta) it must be:
- produced in a specific region of Italy (around Emilia-Romagna)
- made using only milk, salt, and rennet
- aged for a minimum of 12 months
- checked and certified by the by the Parmigiano Reggiano consortium after 12 months (experts do this by tapping the cheese all over with a tiny hammer!)
What is DOP?
DOP stands for Protected Designation of Origin. It’s a certification used in the European Union to identify specialty products that are made using traditional methods. DOP products must meet strict standards regarding the region in which they are made, how they are produced, and the certification process they receive.
Breakfast, but make it Italian
After watching Parmigiano Reggiano be made, we were hungry and off to breakfast! Plus it was time to taste Aceto Balsamico di Modena Tradizionale (balsamic vinegar).
I didn’t realize this, but balsamic vinegar really only became widely commercially available in the 70s. However, the people around Modena, Italy have been making this product for many generations.
Breakfast with Italian Days included a spread of fresh bread, frittata, various ages of Parmigiano Reggiano, and a glass of Lambrusco (because why not).
And then we got to see the quiet process of aging Balsamic Vinegar of Modena – something that takes a minimum of 12 years to complete.
Each year, experts carefully fill subsequent casks in what is called a batterie (a set of at least five casks arranged in decreasing size). The balsamic vinegar reduces down in open air each year, until it is concentrated, tangy and sweet, liquid magic. 1 liter can be removed from each batterie each year – only after 12 years of aging and only from the smallest cask in the batterie.
We got to taste balsamic vinegar that had aged 12 years and some that had aged over 30 years!
Prosciutto and More Food
The last stop on the tour is to check out the process for making and aging Parma Ham (Prosciutto di Parma). Like all of the products on the tour, this Prosciutto must be raised, treated, and aged following very clear specifications.
They were also preparing and aging guanciale (which was particularly relevant to me considering how much Spaghetti alla Carbonara I’ve consumed since arriving in Florence).
Like all DOP products, Prosciutto di Parma has to be certified by the Prosciutto Consortium before it can be labeled as such.
Did we eat some?
Of course!
Lunch is the last stop on the food tour and includes wine pairings, plenty of pasta courses, lots of seasonal vegetables, and tiramisu for dessert.
Big thanks to Italian Days Food Experience for hosting us! We’ll be back.
Getting to Bologna from Florence
The Italian Days Food Tour starts at 7am. (But remember, the early start is important – it’s the only way to see the entire process of making Parmigiano Reggiano.)
If you are staying in Bologna, it’s easy to get to the meeting spot in time – it’s right in the heart of the city.
If you are staying in Florence, it’s an easy trip. High-speed trains run from Florence to Bologna several times an hour and take about 37 minutes.
The first time I went on the tour, we took a 6am train from Florence, and walked the 10 minutes from the train station to the meeting point.
This time, since we were traveling with kids, we took an evening train from Florence to Bologna and spent the night at a hotel near the train station. (Specifically, we stayed at Mercure Bologna Centro which was an affordable and somewhat basic, but nicely renovated hotel with comfortable beds.) There are lots of hotel options right around the train station and Piazza XX Settembre, where the tour departs.
