Custom Italian Travel Planning for Unforgettable Moments

Ciao!

September already.  Wow.  Summer flew by at an insultingly fast rate.  Do you feel that way too?

 

And now, we are wrapping up the first week of school here in New Jersey. It's probably the first year that I was actually a little sad to send my girls off.  In the past, I would literally push them out the door for the sake of my overly frayed nerves, but with one starting middle school and one starting HIGH SCHOOL this year….something has shifted. I had a few families that traveled this summer on special trips with their graduating seniors before they went off to college, and it's hitting me that I'm going to be in that same boat before I know it!

 

But before I start getting uncharacteristically teary-eyed over this, what I LOVE about school starting again is the return to a routine.  I'm craving predictable work hours and a calm and quiet work environment once again (aka my house with no children asking for snacks or rides)!

 

Fall is also the season for industry events to connect with our suppliers, and it's always exciting to learn about new properties, new destinations and new experiences that might be perfect for that next client itinerary.

 

Let's do this!

Relais Roncolo 1888 sits on a 320-acre organic wine and balsamic estate in the hills between Modena and Parma where Italy's pasta perfection collides with Ferrari horsepower.

 

Here, between learning about the ancient art of balsamic production at the estate's  own Acetaia di Canossa, guests can also take pasta cooking classes with the estate chef, participate in wine tastings with the estate's winemaker and explore nearby Modena, Parma, and Bologna ie. the holy trinity of Italian gastronomy. When you've eaten your weight in tortellini and prosciutto (which is encouraged), retreat to the cypress-lined swimming pool or book a private yoga session among the vines. 

 

At Roncolo 1888 you're literally surrounded by the ingredients that make life delicious, from the balsamic aging in wooden barrels to the grapes growing outside your window. Basically, it's what happens when someone takes 'farm to table' seriously and adds a hefty dose of Italian luxury to the mix.

Raise your hand if you had a crush in the late 80's / early 90's on Alberto “Tomba La Bomba” Tomba, Italy's Olympic ski champion? 🙋‍♀️   Just me?  Come on y'all!!!

 

Tomba learned to ski and race as a child on the ski slopes of Monte Cimone, the highest peak of the Appenines that rises up from the outskirts of Sestola.  Emilia-Romagna isn't usually associated with skiing, but there ARE mountains here too.

 

This area isn't a ski destination the way the Dolomites are, but it would be a really fun place to do a few runs, bombing down the same slopes that Tomba did all those years ago!

Let's clear up the elephant in the room first thing ok?  Yes, I made those tortellini.  Yes, they're perfect.  And yes, the hot Italian chef was impressed and complemented them and made my day. 

 

If you're in the region of Emilia-Romagna, and in Bologna in particular, of course I'm going to suggest you book a cooking class!  This is literally the birthplace of tortellini, tagliatelle and lasagna.  Basically, all the pastas that make life worth living.

 

Learning to make pasta here isn't just a fun activity; it's getting a masterclass from the inventors of the art form.  And when you inevitably mess up your first few attempts***, the locals who've been perfecting these recipes for generations won't judge you for getting flour absolutely everywhere.

 

When I was a little girl, we vacationed for many summers in Cattolica, a beach town of this region.  I would practice my beginner Italian by going on errands my Mom would send me on, repeating to myself what to say as I walked up the beach to the bar so that I would remember by the time I got there.  “Una birra in lattina per favore” and “una piadina con rucola e stracchino”.  

 

How nice for my mother that she could stay lounging in the sun while I went to get her lunch and A BEER. (The 80's were really great weren't they?)  We always shared the piadina (not the beer), and it's still one of my favorite foods.

 

A piadina is basically an Italian tortilla, but let's be honest, it's so much better. You can stuff it with anything from prosciutto and cheese to straight Nutella if you're feeling wild, but the classic combo of arugula and stracchino to me is pure perfection. Piadina stands are everywhere along the Emilia-Romagna coast, and they make them fresh while you wait. It's the ultimate beach food. 

Here's what makes Lambrusco brilliant: it's one of the few wines that can handle fatty, salty foods without being overpowered, making it perfect for many of the foods of this region. The bubbles cut through rich prosciutto di Parma and local salami, while the wine's slight sweetness balances out aged cheeses like Parmigiano Reggiano. 

 

And speaking of bubbles, Lambrusco's bubbles aren't the same as the ones in prosecco or champagne.  It doesn't require any special occasion or fancy stemware. Pop it open for a casual lunch, serve it slightly chilled on a hot day, or pair it with takeout when you're feeling fancy but not too fancy. 

 

Serve a bottle alongside your next charcuterie board and tell me what you think!