The Villages of the Via Emilia. Brisighella, Faenza and Forlimpopoli.


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Brisighella, Forlimpopoli, Faenza, Savignano al Rubicone and Verucchio, three days of art, culture, nature and flavors.

The Via più Emilia, a road around which the most beautiful cars, the most fascinating motorcycles, the most famous agricultural products, the most famous dishes in the world were born, where Italian gastronomy was born. A street where the castles follow the medieval villages to remind us of its importance since the times of the Roman Empire and its vocation for quality of products and life. We will visit some of the most beautiful Italian villages, we will taste unique products, we will breathe the atmosphere of a fantastic region.


Itinerary:

  • Day 1 – Brisighella, Extra Virgin Olive Oil, ceramics and farmhouse.
  • Day 2 – Forlimpopoli and Casa Artusi.
  • Day 3 – Sogliano, Verucchio, Fossa’s Cheese and the Malatesta.

Overnight in hotel in Bologna and/or farmhouse in Faenza


Day 1 –  The wonders of Brisighella and the ceramics of Faenza

On the border between Emilia Romagna and Tuscany, Brisighella has been certified as one of the most beautiful villages in Italy, a city of wine, a city of olive oil and a slow city. All these certifications mean that this surprising village has decided to focus on quality tourism to promote its natural and architectural beauty and excellent gastronomic products. Visiting Brisighella is like diving into a kaleidoscope of colours and flavours no matter the season, a visit to the town is always unique. Brisighella stands on three gypsum pillars, which host the Manfredian Fortress, the Clock Tower and the Monticino Sanctuary; and is located in the Vena del Gesso Regional Park where the hills of Romagna are crossed by a spectacular silver grey chalk ridge.

During our stay, in addition to walking through the streets of the old town, we will visit an Extra Virgin Olive Oil company, and taste and learn about the oils. We will see a 14th century elevated walkway once used by those transporting the gypsum from the Monticino caves with their donkeys. Lunch in farmhouse with local wine tasting.

In the afternoon, we will continue our journey on the antique Roman road, Via Emilia towards the town of Faenza and its world famous ceramics. So much so that the word “Faiance” means ceramics in many languages. There are well over sixty ceramic workshops in the town, where artisans and artists produce a myriad of objects, in different shapes and styles ranging from historical reproductions to artistic experiments. We will visit one of the historic workshops, learn about this art, and perhaps even take home with us a souvenir. Time for an aperitif or a coffee in the imposing and beautiful main square before heading back to our hotel.

Day 2 –  Forlimpopoli and Casa Artusi, where Gastronomic Italy was born 

We continue our journey from Forlimpopoli, a small town one hour from Bologna, a few kilometers from the sea, on the last hills of the Apennines. Upon arrival we will be greeted by the profile of the wonderful Rocca Albornoziana, one of the best preserved medieval buildings in Romagna, a splendid quadrilateral overlooking three squares, itself a square where we find the Town Hall, the Archaeological Museum, a cultural center and where numerous events take place including the Artusiana Festival (normally in June,), during which the walkways of the Rocca light up and create a magical atmosphere on the crowded squares of the historic center.

The city is famous for being the Birthplace of Pellegrino Artusi, a merchant with a passion for travelling and cooking. Born in 1820, he moved to Florence in 1851 and since 1870 he devoted himself to his passions that led him to publish in 1891 the book “The Science in the Kitchen and the Art of Eating Well”, the first book that tells about united Italy from the point of view of local gastronomic cultures.

The book is rightly considered The most important book when it comes to cooking, but it was also a book that spreads the Italian language, because it was very well written and easy to read, a book that inspired a feeling of belonging.

Day 3 –  Il Formaggio di Fossa e i Malatesta, con vista mare

A day dedicated to an area rich in history, nature and unique gastronomic products. Just before Cesena we go along the E45, the road that connects Ravenna to Rome, crossing the Apennines in a surprising journey. At Mongelli we leave the river Savio to enter the Rubicone Valley up to Sogliano al Rubicone. A beautiful village of 3500 people that develops around Piazza Matteotti and its Butterfly Fountain.

Sogliano is famous for producing a special type of cheese called “formaggio di fossa” or literally cheese from the pit. It’s a cheese that is left to age in a pit or hole, dug into the ground (actually tuff) and carefully lined with straw, the cheese, wrapped in linen cloth, is left for 90 days without oxygen where it ferments. The result is unique and unequalled, a specialty much appreciated by chefs and connoisseurs around the world. The custom of “burying” the cheese is age-old practice and an integral part of the local tradition. The origin of this practice is unknown but was probably devised as a way to hide food supplies during enemy raids or perhaps to preserve them during a siege. Documents exist dating the practice back to the fifteenth century; the techniques used then are the same as those used today.

We will continue our day with a stop for lunch on a beautiful farm between Sogliano and our next destination, Verucchio in the Marecchia Valley, not far from the micro-nation of The Republic of San Marino. Verucchio was the centre of power for the Malatesta family, who dominated this area from 1278 to 1640, and left their mark in the beautiful historical buildings, elegant streets and an imposing and well-preserved fortress known as the Malatestian Stronghold. The charming squares open onto the streets, small bars, shops and give the feeling of being in another era.

Return to your hotel. This concludes our third day of visiting the villages along the Via Emilia.


  • What’s included:
  • Overnight in hotel with B&B
  • All transfers.
  • Scheduled visits
  • Insurance.
  • Tour lider the whole period.
  • Two lunch and two tastings.
  • The mini cooking class.

  • What’s  not included:
  • Anything not explicitly included.
  • Personal expenses.
  • Subject to chance:

The cooking class can be held on a farm in Brisighella if the minimum number of 8 people is not reached within 30 days prior to the visit to Casa Artusi.

  • Dates to remember:
  • Brisighella: all four Sunday in November, in order, the pig, pear, truffle and olive festival.
  • Forlimpopoli: June Artusiano, every day in June.
  • Sogliano al Rubicone: the last two Sundays of November and the first of December, the Fossa Cheese Festival.