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MONDAINO: CHEESE TASTING

MONDAINO: CHEESE TASTING - VOLENDO VIAGGI
The town of MONDAINO is located 25 km from RIMINI.


Mondaino has for years been one of the capitals in the production of Pecorino di Fossa.
The protagonist of the event is the ancient artistic Mill of Porta di Sotto, where the pits dug in the Miocene sandstone, are they’re filled during the four days of Palio del Daino, in august, and emptied in the“Fossa, Tartufo e Cerere”time, in november, an event of typical autumn products.
The Mill of Porta di Sotto employs a number of specialized agencies and many important experts of the dairy industry, catering and tourism. It was honored by the Emilia Romagna in the “Vetrina per lo sviluppo sostenibile”.

The Mill of Porta di Sotto is in Mondaino, next to the old Porta Montanara, the great defensive wall of the malatestian castle. It’s famous for his history of battles and sieges. The castle has three floors, towers, epic elegant arches, oil and grain millstones, a well, an oven and many intersting architectures. It also has three large holes of witch have planted large nails for secure the pipes, wood and straw coverings, cheese and many other things.

The fossa cheese, which awarned the D.O.P. Brand, is a niche product because it is created by following three important rules: only spring plain cheese, three months of seasoning of cheese and pitting the cheese only in august, once a year.
To paraphrase Dante Alighieri’s Divine Comedy, you could say that cheese spends a purgatory sleep to get rid of water, salts and fats. Then it rises again from the pit to a new life and gives the palate lots of flawors and aromas!
The nutritional characteristics of the Formaggio di Fossa are guaranteed by low fat, precious enzymes of the excellent seasonig (from May to August) and long fermentation (from August to Novemeber). These characteristics make it easily digestible and suitable for any diet: from teenagers to athletes, from elderly to everyone and every sedentary or intense lifestyle.
The flavor is really intense, delicate and not aggressive (it received the denomination “Agreable” at Salone del Gusto in Paris). It returns to the Formaggio di Fossa its original value, the one of the grounds in Mondaino, and makes the cheese a special food for every special moment. It’s ideal for the perfect body shape, for meditation and relax, and it has aphrodisiac suggestions not be ignored. Formaggio di Fossa is also characterized by a logo that sums up the characteristics of the local territory: a wonderful sun, seems like a flower whose center is a seasoned cheese, with a characteristic straw yellow color. The green background indicates the tasty grass on which the flocks graze in spring. The milk used for the cheese of Porta di Sotto it’s that one of April and May, when sheeps graze and absorb the most energy the sun gives to the nature.
Malatestian’s is a typical spring cheese, matured for three months and then fermented in wheat in the mill of Porta di Sotto in Mondaino from August to November. The technique of covering it with a few quintal of wheat, practiced only in Mondaino, incorporates an ancient malatestian tradition. It was probably also used to hide the stocks of chees under a thick blanket of beans. Sprouting in warm temperatures and the right humidity, the wheat improves the fermentation of cheese, embellished with additional features food and imposing them to the attention of gourmets and nutritionists. Today we have a niche product, unique in Italy, thank by the ancient craftsmanship. Many important experts consider this special slow food like an optimal food for a good nutrition.

THE HISTORY
The name of the place referring to the lots of deer present many years ago in the forest of this area. That name has evolved over the centuries (from Mons Damarum-Monte to Daino-Mondaino, the word daino refers to the deer, the animal). It is presumed that the Etruscans founded the town. They won the umbrian and settled in the valleys of the Apennines. In the roman age the territory was divided in many villages, one of them is the Vicus Dianensis, famous for the presence of a temple dedicated to Diana, goddes of the hunt. In the successive periods Mondaino was the protagonist of the most important historical events in that area. In the Lombard period was built a church dedicated to Sant Apollinaire Martyr, which testifies the role of social and cultural center of the bulding. Pietro Bennone, a rich man from Rimini, was the master of the castle in 1069. He gave the castle to San Pier Damiani. The alliance with the Malatesta family came in 1289, when Mondaino and many other castles passed by the noble family, encouraging their rise to power. The trade of mineral salt, extracted from the Rio Salso river, favored economic development in the middle ages. It gave work to many shops through a dense sales network. The chronicles of the middle age relate that Mondaino was the “Country of the pacts”. In 1393 Carlo Malatesta signed the peace with the eternal enemy Antonio Da Montefeltro. In the following century, in 1459, Sigismondo Pandolfo Malatesta met the duke of Urbino Federico II for the same reason. The meeting took place in the convent next to the Fornosino mount, founded by St. Francesco. In 1462, the peace treaty with the Malatesta was a distant memory. So Federico conquered the castle of Mondaino and he donated it to the Church. The long domination of the Papal State was interrupted only twice: in 1523 the castle were sold for a few months to the Medici family; in 1797 it was conquered by Napoleone Bonaparte. Now we have reached the threshold of the Constitution of the italian kingdom. During the nineteenth century, Mondaino participated in the riots of Rimini in 1845 with a large group of patriots. That country became a party of the italian kingdom in 1861, after the troops of Piemonte had crossed the Tavollo river to join Giuseppe Garibaldi in the battles of South Italy.

CONTACT US AT booking@volendoviaggi.it TO ORGANIZE YOUR TASTING OF FOSSA CHEESE IN MONDAINO.

ENOGASTRONOMIC TOUR IN ITALY: THE SECRETS OF THE ITALIAN CUSINE

ENOGASTRONOMIC TOUR IN ITALY: THE SECRETS OF THE ITALIAN CUSINE - VOLENDO VIAGGI

ITINERARY

DAY 1- JESOLO
-Arrival in Italy and accomodation in a hotel in Jesolo
-Check-in and welcome cocktail.
-Day free to explore the city.
-Dinner and overnight stay.

DAY 2- JESOLO-RIMINI

-Breakfast in hotel.
-In the morning meet your escort and depart for Venice.
-Visit of the city of Venice: this visit is a must and will take you to the heart of Venetian institutions. For centuries Saint Mark’s Square acted as the backdrop to the State’s main activities. A tour of the magisterial rooms at the Doge’s Palace, once the site of the Serenissima government, offers an insight into this efficient and fascinating political machine. Admire the paintings extolling the Myth of Venice, its conquests and diplomatic successes. Relive the pomp and ceremony of one of Europe’s most prestigious capitals.
The Basilica of Saint Mark, now the city’s cathedral, was once both the Ducal Chapel and a reflection of State magnificence. You’ll be dazzled by its golden mosaics and precious marbles, the Pala d’Oro and famous horses, works of art that have turned the church into one of the most beautiful monuments in the world.
-Lunch free.
-In the afternoon depart for Rimini.
-Arrival in hotel and overnight stay.

DAY 3 - RIMINI
-Breakfast in hotel.
-Free day at the beach.
-Return to hotel and overnight stay.

DAY 4 - RIMINI

-Breakfast in hotel.
-In the morning departure to San Marino.

-Visit of the city of San Marino: the guided tour of S.Marino begins from the ancient city gate and guard post
Porta St. Francesco. From there the direction is the town centre, climbing a moderate slope and stopping in the picturesque several little squares, where you will admire palaces, churches and medieval houses… all made of local stone and preserving almost intact its very fascinating ancient atmosphere! Then, weather permitting, it’s scheduled the visit of the Cantone Panoramico, the city terrace, which offers an amazing panoramic view on the valley below. The tour will go on with reaching Piazza della Libertà, the most central square, and visiting there the Palazzo del Governo, the seat of the local Government. Originally named Domus Magna Comunis it was built in the fourteenth century, but after several restorations and consolidations it was pull down at the end of the nineteenth century and then rebuilt by architect Francesco Azzurri.
Finally, to end the tour, the guide will show you the
Basilica of St. Marino, where are conserved the relics of St. Marino and you can admire several valuables paintings and statues.
-Lunch in a typical restaurant after having attended a culinary demonstration (preparation of the local dish "lasagne").
-Free afternoon.
-Return to hotel and overnight stay.

DAY 5 - FLORENCE

-Breakfast in hotel.
-In the morning departure to Florence.

-Visit of the city of Florence: we start with a visit to one of the city’s eternal masterpieces;
Michelangelo’s David in the Academy Gallery. From there, we move on to the city’s religious center.Here some of Florence’s most impressive works of art are to be found: the Baptistery, Giotto’s bell tower, and the Cathedral of Santa Maria del Fiore - the Duomo - with its famous dome by Brunelleschi. This square recalls the ancient past with its unique charm.We then head to the picturesque Signoria Square, where you may take the opportunity to admire statues by Cellini, Giambologna and Ammannati before proceeding to the famous ponte Vecchio.From time immemorial these sites have attracted visitors from around the world and will leave you with a unique and cherished memory.We go on to visit Santa Croce Church, containing the tombs of illustrious Florentine citizens such as Michelangelo, Galileo and Machiavelli, as well as fascinating works by Giotto and Donatello.If you have never been to Florence before, this visit will immerse you in the historic and artistic heart of the city. -Lunch in a typical and well organised restaurant, after having attended a culinary demonstration (preparation of a local dish)
-Free afternoon
-Return to hotel and overnight stay.

DAY 6 - ROME
-Breakfast in hotel
-In the morning departure to Rome.
-Visit of the city of Rome: a walking tour in the very heart of Rome to discover the famous Trevi fountain celebrated by Fellini and many film directors, a must for the ritual of the coin: throw a coin to the fountain to return to Rome! The Spanish Steps, named for the 300 year old Spanish Embassy to the Vatican. Hangout of many artists in the past (Keats, Wagner, Goethe) and now renowned fashion district (Gucci, Ferragamo, Prada, Bulgari, Cartier, Tiffany, Valentino, Armani). The Pantheon: the best preserved pagan temple with the amazing original dome model for all later domes and the lively Piazza Navona: one of the most charming baroque squares still retaining the oval shape of an ancient Roman stadium. The Four River fountain is the most famous fountain by Bernini, the artist who made Rome in Baroque style. Lunch in a typical and spacious restaurant, after having attended a culinary demonstration (preparation of a local dish "saltimbocca").
-Free afternoon
-Return to hotel and overnight stay.

DAY 7 - PADUA
-Breakfast in hotel
-In the morning departure to Padova.
-Free morning at leisure
-Cooking course (preparation of a special dish: the "pizza") and Lunch in a restaurant.
-Individual visit of the city
-Return to hotel and overnight stay.

DAY 8
-Breakfast in hotel
-Departure to Italy

Price for the "ENOGASTRONOMIC TOUR"  EURO 305,00 PER PERSON

The price includes:
-Accomodation in 3 stars hotel - double rooms with private bathroom - half board
-5 cooking courses (Rimini, San Marino, Florence, Rome, Padua)
-Tourist guide in Venice, Florence and Rome
-Min. 25 persons

PIZZA in NAPOLI!!

PIZZA in NAPOLI!! - VOLENDO VIAGGI

Balsamic VINEGAR in Modena (Emilia Romagna)

Balsamic VINEGAR in Modena (Emilia Romagna) - VOLENDO VIAGGI

VOLENDO VIAGGI offers a visit to one of the well know VINEGAR PRODUCERS in Modena region.

Visit of the vinegar producer and tasting:  EURO 5,00 PER PAX.

LEARN MORE:
Balsamic vinegar (Italian: aceto balsamico) is an original Italian condiment. The original traditional product, made from a reduction of cooked white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia since the Middle Ages: the production of the balsamic vinegar is mentioned in a document dated 1046. During the Renaissance, it was appreciated in the House of Este.Today, the traditional balsamic vinegar is highly valued by chefs and gourmet food lovers.

Ask for availability at: booking@volendoviaggi.it or contact us via SKYPE , we are volendoviaggi

BOLOGNA: the heart of ROMAGNA CUISINE

BOLOGNA: the heart of ROMAGNA CUISINE - VOLENDO VIAGGI

VOLENDO VIAGGI proposes a LUNCH in a nice Bologna restaurant to taste:

Antipasto - a mix of Italian cold cuts with mortadella and Parma ham
il "Primo" - CAPPELLETTI (small meat tortellini in a broth)
il "Secondo" - a meat on the grill with vegetables
1/ 4 l of wine and 1/ 2 l of water included
Coffee
PRICE EURO 25,00 PER PAX

LEARN MORE:
Mortadella di Bologna is a cooked pork sausage made from pork ground fine in a mortar (hence the Italian name) with spices and cubes of fat. Mortadellas range tremendously in size, from little ones for home use to monsters a foot in diameter and ten long for delicatessens. There are also variations, for example mortadella with cubes of ham or mortadella with pistachio nuts.

CAPPELLETTI: The word cappelletto means “little hat,” which is what this pasta should resemble; they're from Modena. They are traditionally served in broth, as are their cousins, tortellini (the difference lies in the stuffing); indeed, the traditional North Italian Christmas dinner starts with cappelletti in capon broth.

TIP:
There is a TORTELLINO DAY from 1st till 4th of OCTOBER, held in Bologna.
If you come on these dates, we shall be able to make a SPECIAL TASTING in  2 restaurants.

Ask for availability at: booking@volendoviaggi.it or contact us via SKYPE , we are volendoviaggi

PREMIUM Tasting of HAM and SALUMI

PREMIUM Tasting of HAM and SALUMI - VOLENDO VIAGGI

VOLENDO VIAGGI offers you an EXCLUSIVE TASTING in Romagna, Parma region:

1. CULATELLO DI ZIBELLO - on the photo 1st from the left
2. SALAME DI FELINO - the 2nd from the left
3. LA COPPA DI PARMA - the 3rd from the left
4. PARMA HAM


The tasting includes the visit of the producers shop and TASTING WITH EXPLANATIONS IN ENGLISH. Possibility of buying at factory prices.

PRICE EURO 15,00 PER PAX
The tour leader is free of charge for the groups of min 25 pax.

LEARN MORE:
Culatello is one of the most pretigious "Salami" of the Italian tradition, it originates in the Parma province and in particular from the Zibello area. It is made from the muscular rear legs of the pig, with the skin and bones removed, matured in the ars on the banks of the river Po and of the lower Parma.Taking Prosciutto as reference which is made from the internal thigh, culatello is obtained from maturing only the rear musclc of the thigh, for at least 12 months. The other parts are used to produce "fiocchetto". This "salami" is made to mature inside bladder, which is then tied with a course network of string.

Despite its name, Salame Felino has nothing to do with cats. Rather, it's made in the town of Felino, in the foothills of the Apennines behind Parma, and is renowned for its delicacy. Most Salame Felino you'll find in shops are about 1 1/2 inches in diameter (4 cm) and up to 18 inches (40 cm) long, but you can find specially made Salame Felino that's considerably longer, up to about 6 feet (180 cm). Most impressive!

COPPA, is cured pork shoulder butt, and like almost all Italian cold cuts, is salted and air-cured with herbs and spices. No heat involved.

Ask for availability at: booking@volendoviaggi.it or contact us via SKYPE , we are volendoviaggi

PARMA HAM tasting in Parma region

PARMA HAM tasting in Parma region - VOLENDO VIAGGI

We organize a stop for your group in PARMA region, in one of the main producing factories.
The tourists will be explained the process of making the ham and all secret tricks.. then they see by themselves the enormous hall where the ham legs are kept.. and then they are brought to a tasting room for trying the hams of various maturation.

We propose 3 WAYS of a ham tasting:

1. VISIT OF PRODUCER AND  TASTING
PRICE EURO 10,00 PER PAX

2. VISIT OF PRODUCER, TASTING AND A LUNCH
PRICE EURO 22,00 PER PAX

3. VISIT OF PRODUCER, TASTING AND VISIT OF HAM MUSEUM IN LANGHIRANO
PRICE EURO 14,00 PER PAX, THE PRICE INCLUDES THE ENTRANCE TICKET TO THE MUSEUM

LEARN MORE:

The word PROSCIUTTO derives from the Latin perexsiccatus (perexsicco), which gave way to the modern Italian word prosciugare, meaning "to thoroughly dry"; the Portuguese presunto has the same etymology. The Croatian word, pršut, comes from Italian.
Prosciutto comes from either pig's leg or from a wild boar's thigh. The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham.
Sliced prosciutto crudo in Italian cuisine is often served as an ANTIPASTO, wrapped around bread sticks GRISSINI or, especially in summer, is served with cantaloupe or honeydew - PROSCIUTTO E MELONE.

It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. Prosciutto slices are often difficult to cut in pieces for use in cooking, as they tend to shred and stick to one another. In this case either using very sharp knives or shredding by hand is best.

Saltimbocca is a famous Italian veal dish, where escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried.

Prosciutto is often served in PANINI (sandwiches), sometimes in a variation with mozzarella cheese and tomato.



TASTING OF OLIVE OIL IN MARCHE (Pesaro)

TASTING OF OLIVE OIL IN MARCHE (Pesaro) - VOLENDO VIAGGI

THE RECEOMMENDED TIME OF A VISIT: autumn, September and October, till beginning of November.
We suggest that you ask us for EXACT DATES of holding LOCAL SAGRAS - the markets, where you can taste the oil of various producers, buy at best prices and have a lunch in a real trattoria at incredibly low prices.

Even if you do not manage to come for exact dates of the LOCAL MARKET, which ius usually held during the first weekends of November, we can organize a visit to a farm house in famous CARTOCETO (the so caleed CITY OF OLIVE OIL) to taste the BRUSCHETTAS (hot bread with olive oil) and to VISIT THE OLIVE garden (more than 500 trees!)

PRICE EURO 10,00 PER PAX
The tour leader is FREE OF CHARGE for a group of min 25 pax.

Ask for availability at: booking@volendoviaggi.it or contact us via SKYPE , we are volendoviaggi

WINE TASTING IN TUSCANY (15 km east of Florence)

WINE TASTING IN TUSCANY (15 km east of Florence) - VOLENDO VIAGGI

VOLENDO VIAGGI offers you to stop for a tasting of wine and LEARNING MORE about the techniques of producing the best quality wine in one of the most known farm houses near Florence.

The farm house is located only 15km from Florence center , close to the HIGHWAY, which connects Florence to Rome.

The visit includes a tasting of local Chianti, accompanioed with BRUSCHETTAS (hot Tuscan bread with oil) visit of the wine cellar. The visit is accompanied by EXPLANATIONS IN ENGLISH of the producing methods and answering all questions.

PRICE EURO 10,00 PER PAX.
A tour leader tastes free of charge for a group of min 25 pax.

It is possible to organize a LUNCH with tasting of typical Tuscany dishes at EURO 20,00 PER PAX.

WINE TASTING IN ROMAGNA (Rimini - San Marino)

WINE TASTING IN ROMAGNA (Rimini - San Marino) - VOLENDO VIAGGI

VOLENDO VIAGGI offers a TASTING OF RED AND WHITE WINE and typical Romagna snacks, such as PIADINA - flatbread served with ham and cheese -  and CIAMBELLA - a nice and sweet Romagna home made cake... The tasting is held in an old WINERY SHOP - RESTAURANT not far from San Marino.
It is very convenient to stop there on the way from San Marino to Rimini.

PRICE:EURO 7,00 - tasting of WINES and snacks per person.
Tour leader eats free of charge.

Ask for availability at: booking@volendoviaggi.it or contact us via SKYPE , we are volendoviaggi