Flavors of Bologna & Central Italy

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May 18-28, 2023


  • Live like a local and explore a town’s weekly market, tasting along the way;
  • Visit Dario Cecchini’s restaurant and world-famous butcher shop Antica Macelleria Cecchini;
  • Tour a fifth generation, family-run Balsamic Vinegar facility in Modena; 
  • Experience the art of Parmigiano Reggiano cheesemaking;
  • Walk the wine cellar of a 7th century castle in Tuscany;
  • Explore the five towns of the picturesque Cinque Terre;
  • Enjoy experiences, meals, and an itinerary carefully curated by your hosts to highlight the specialities of each region.

For more information on this trip click here to view the full brochure.


SOLD OUT!  Contact Curata Travel to join the wait list!

Curata Travel (ask for Kyle Carter ’99 or Brianna Geesaman '21)
www.curatatravel.com/pages/dickinson | password: MERMAID

The 11-day Itinerary

*subject to change
B=Breakfast, L=Lunch, R= Reception, D=Dinner

Day 1: Arrive in Bologna, Italy (BLQ) (R, D)
Time to unpack, relax or explore. Evening welcome reception at the Dickinson Center.
Overnight: Art Hotel Commercianti for 4 nights

Day 2: Market Day in Bologna (B, L)
Friday is Market Day! Enjoy a guided tour of the weekly market, ending with lunch. Afternoon & evening on your own to explore.

Day 3: The King of Cheeses (B, D)
The King of Cheeses, Parmigiano Reggiano! See how it's made from beginning to end. Afternoon cooking class & dinner in Bologna.

Day 4: FICO Eataly World (B, D)
A food theme park? In Italy? That's right! We will take a tour of FICO Eataly World, which celebrates the diversity of Italian food products. We'll return to Bologna for the afternoon and then enjoy dinner together as a group.

Day 5: On to Cinque Terre (B, L, D)
We'll start our transfer day with a stop in Modena, the home to true Aceto Balsamico Tradizionale di Modena to see how this famous product is made. We'll continue on to Monterosso al Mare and check in to our next hotel before a sunset cruise to enjoy these "five lands" from the water!
Overnight: Hotel Marina for 2 nights

Day 6: Exploring Cinque Terre (B, D)
A day on your own to explore the five towns of the Cinque Terre, whether that be by rail, ferry, or on foot! We'll reconvene for dinner to hear how you spent your day!

Day 7: Benvenuti a Toscana! (B, D)
Morning departure from Monterosso, stopping in the medieval town of Lucca on our way to Tuscany. Free time in Lucca to have lunch on your own. Check in to our hotel in Panzano in Chianti, with dinner together in town.
Overnight: Pensione di Vignamaggio for 3 nights

Day 8: Old World to New World (B, L, D)
Visit an olive oil producer to see a modernized production process and learn professional tasting techniques. Enjoy a light lunch highlighting this flavorful oil.  peritivo and pizza dinner in Panzano.

Day 9: The flavors of Tuscany  (R, D)
Our last full day in Tuscany with some big hitters! Chianti wine tasting in a 7th century castle with lunch overlooking the rolling hills. Our evening will be a meat feast as we visit the butcher shop and restaurant of the famous butcher Dario Cecchini!

Day 10: Back to Bologna (B, L, D)
Check out of our Panzano hotel, stopping in the town of Greve in Chianti for their market day and lunch in a stunning enoteca. Transfer to Bologna for a final evening together before the next day's departure.
Overnight: Art Hotel Commercianti for 1 night

Day 11: Departure from Bologna Airport (B)
Morning group transfer to BLQ for departure.

*As this itinerary has been prepared well in advance, it is subject to change due to changes in weather, availability, transportation or other factors.


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 Pricing:

A deposit of $2000/person is required upon booking, with balance payments due 60 days prior to departure.

  • Double occupancy: $6,900/ person
  • Single supplement: $700

What's Included:

  • 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.

What to Expect:

Our tours are curated for travelers with a passion for all things culinary! Those who are interested in meeting the artisans who create amazing products and gaining an understanding of the traditions that drive this amazing food culture.

Guest should be comfortable and sure on their feet for walking tours on all terrains, climbing stairs, getting on & off a bus unassisted. Our hosts/guides cannot provide assistance for any of these activities.

Trip Spotlight Webinar:

Flavors of Bologna & Central Italy – Watch the Recording Here

Senior Lecturer of Italian Luca Trazzi and Kyle Carter ’99 and Brianna Geesaman '21 of Curata Travel shared details about this trip on Nov. 15, 2022.