Flavors of Bologna & Central Italy

May 18-28, 2023 - Emilia-Romagna, Liguria & Tuscany

Booking Request

Join Dickinson College's Alumni Global Adventures for a culinary adventure through Italy!

Our 11 days will be filled with excursions in Bologna, home to Dickinson's oldest study abroad program, along the seaside of the Cinque Terre, exploring the culinary depths of the Emilia Romagna region, and finishing off in the famous Tuscany region. Living like a local is what this experience is all about! We won’t just eat good food (and a LOT of it!) - we will meet the artisans who produce it and get a deep understanding of the traditional that drive this amazing food culture.

These areas are home to some of the classics - Parmigiano Reggiano, Chianti Classico, Pesto alla Genovese, Aceto Balsamico Tradizionale di Modena - the list goes on!

You will explore markets and wander with amazement through winding cobblestone streets and experience sights, smells and tastes that you could never imagine! Keep scrolling down for more trip details!

Click here for full trip brochure

Faculty Leader Luca Trazzi

Luca Trazzi holds degrees in foreign languages, linguistics and food studies. At Dickinson, he teaches elementary and intermediate Italian and Italian-writing classes and organizes Italian-department events on campus. Trazzi is also the current chair of the food-studies certificate program and teaches Introduction to Food Studies, the program’s gateway course. He additionally leads Italian discussion sessions in courses such as Italian Food and Wine and Food and Culture in Medieval and Renaissance Italy.

With an emphasis on experiential place-based learning, Trazzi developed the globally integrated course Sustainability in Italy: Environment, Culture and Food and the summer study-abroad program Bioregions and Food Cultures of Italy, both focused on sustainability, urban agriculture and urban markets in Italy. His recent research focuses on diplomacy of food and travel, in particular the concept of gastrodiplomacy on airlines, analyzing the cultural and gastronomical identities served with airline meals.

Tour Highlights

Enjoy experiences, meals, and an itinerary carefully curated by your hosts to highlight the specialities of each region!

Live like a local and explore a town's weekly market, meeting shop owners and tasting along the way.

Visit a caseficio (cheesemaker) to see how Parmigiano-Reggiano, the "king of cheeses," is made, from milk to the final aging process.

Visit the famous 8th generation butcher shop of Dario Cecchini, the Butcher of Panzano, and we'll enjoy a "meat feast" of a dinner in his restaurant!

Walk the wine cellar of a 7th century castle in Tuscany, before tasting the famous Chianti Classico and enjoying antipasti overlooking the rolling Tuscan hills.

A private sunset cruise and apericena to enjoy the five towns of the Cinque Terre from the water. You'll also have a day to explore on your own!

Tour a fifth generation, family-run producer of authentic Aceto Balsamico Tradizionale di Modena to see how this famous product is made.

May 18-28, 2023 (11 days, 10 nights).

Each member of the tour will be responsible for booking their own flight into and out of Bologna (BLQ). Flights are not included in the tour cost.

Guests will be met at the Bologna airport on May 18 between 9a.m.-12p.m., then dropped off at the Bologna airport on May 28 (the time for the group transfer to the airport will be based on the most common flight time).

Double occupancy: $6,900/ person

Single supplement: $700

Deposit of $2,000/person is due upon booking to reserve your spot, along with a signed & completed Terms & Conditions registration form. Booking is not considered confirmed until deposit has been received.

Payments can be made by check (made out to Curata Travel) and mailed to: Curata Travel, 245 N. Main Street, Spring Grove, PA 17362.

Credit cards are accepted with a 3.6% fee.

Final payment is due 60 days prior to departure.

Pricing includes:

- Faculty Leader Luca Trazzi, plus a guide from Curata Travel;

- 10 nights hotel accommodations in comfortable, centrally-located 3- and 4-star hotels;

- All planned excursions & classes;

- All meals as outlined in the itinerary. Lunches and dinners include water, local wines and coffee where available;

- Private motorcoach transportation throughout the tour;

- Group airport transfers on specified arrival/departure days/times. We include one group transfer for your arrival and departure at specified times.

Not included:
Airfare; personal or trip insurance; COVID testing fees; passport/visa fees; airport transfers outside of the planned group transfers; any items of a personal nature (laundry service, phone, hotel bar tabs); meals or beverages not included in the itinerary or should the guest deviate from the scheduled itinerary.