Hi! My husband and I will be visiting Italy in October to celebrate my birthday. We arrive in Venice on 10/22 and depart Rome on 11/1. In between visiting these two cities, I'd like to see the Tuscan countryside if possible. I'm looking for recommendations on tours or specific producers to experience culinary adventures including Parmigiano Reggiano/ham, olive oil, espresso, fresh pasta, and a cooking class along with a town/lodging to be our base for these experiences. Wine tastings aren't important to us. We will rent a car if needed. Thank you for your recommendations and tips.
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Chicago, IL, USA
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If you want Parmigiano Reggiano, Prosciutto di Parma, and Aceto Balsamico di Modena, you are probably going to want to head to Emilia-Romagna. The wine of choice there is Lambrusco, which is not that well regarded, though I have enjoyed a nice bottle just this evening. I mention this because you said that wine tastings are that important to you, and Tuscany, as producers of Chianti Classico and Super Tuscans, you might feel more pressure in that direction.
You might base out of Bologna, where there is perhaps the finest market in all of Italy in the Quadrilatero. I was researching this for this trip, and this might be how I'd structure it:
Take a full or half day with: http://www.cookitaly.com/
Of particular interest to me short options A, C, D and E or a full day class. I have to contend with a wife who might not want to spend a whole day touring the market and cooking.
After maybe 2-3 days in Bologna, I'd relocate out to either Modena or Parma, as they both have worthwhile sights... the Basilica of Modena is apparently quite impressive. Reggio-Emilia on the road between Modena and Parma is DOC for balsamico and parmigiano reggiano (see the Reggio). While there, have to get some culatello di Zibello, which is the filet mignon of ham. I think a tour can be booked that will take you to cheese, ham and vinegar, or you can probably arrange to visit on your own. Alternatively, we found a few attractive agriturismos on the south side of the Modena - Parma road. Since they are farms in the area, they might be cheese producers or wine producers.
I hate to mention the wine again, as you're not interested in tasting, but Lambrusco is generally lightly frizzante, about 8% alcohol, and well matched to the rich food of the region with high acidity.
Tuscany has better olive oil. Espresso is everywhere, as is fresh pasta, though Italians generally believe the best is in E-R and Bologna. Birthplace of the ragu (everywhere else call Bolognese), Mortadella (bastardized to Bologna in the US), lasagna, ravioli, tortellini, better prosciutto than Tuscany (Tuscany is maybe 3rd best behind pick your top between: San Danielle in Veneto and Parma in E-R).