Autumn in Bologna
Truffles, tradition and gathering at the table
11–17 October, 2026 • 7 Days / 6 Nights
Autumn in Emilia-Romagna arrives with quiet abundance. The air turns cool, the countryside deepens in color, and the season offers some of its most treasured pleasures: white truffles, new wine, chestnuts, and the region’s great culinary traditions.
Led by Cathy Whims, whose connection to Emilia-Romagna runs deep, this journey moves through one of Italy’s most storied food cultures. Walk the forests in search of truffles alongside a trifulau and his dog, taste Parmigiano Reggiano at its source, and step inside the aging rooms of prosciutto and traditional balsamic vinegar producers, where time-honored methods continue much as they have for generations.
In the kitchen, learn from the mariette—the keepers of Emilia-Romagna’s handmade pasta traditions—rolling and shaping dough in the old way, with patience, precision, and care.
The journey concludes at San Domenico in Imola, one of Italy’s most celebrated dining rooms, where hospitality and refinement meet over a closing dinner rooted in the region’s culinary legacy.
This is Emilia-Romagna at its most essential: rooted in season, guided by place, and always centered around the table.
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