Reggiolo: Focaccia & Erbazzone Hands-On Cooking Class

Reggiolo: Focaccia & Erbazzone Hands-On Cooking Class – Authentic Emilia-Romagna Flavors in a Cozy Home Setting

This 2-hour cooking class in Reggiolo offers a delightful opportunity to learn how to prepare two traditional dishes from Emilia-Romagna: focaccia with ciccioli and lardo and erbazzone, a savory pie filled with greens and Parmigiano Reggiano. Hosted in a local’s home and led by Cesarine, Italy’s oldest network of passionate home cooks, this experience guarantees a genuine taste of regional cuisine.

With a single review rating of 5 out of 5, this class stands out for its warmth, authenticity, and the skill of the guide, Chiara. The class includes a tasting of your freshly made dishes paired with local wines—Lambrusco or Spergola—making it perfect for food lovers eager to explore Emilia-Romagna’s culinary heritage in an intimate environment. The experience’s small group limit of 6 participants helps ensure personalized attention and a relaxed atmosphere.

While the tour is on the shorter side, at just 2 hours, it offers a rich hands-on opportunity that balances instruction with enjoyment, suitable for those seeking a genuine local cooking session without a long commitment. The full address is shared after booking, maintaining privacy and creating a cozy, home-like setting for this culinary adventure.

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Key Points

• Authentic Emilia-Romagna cuisine prepared in a local home in Reggiolo
• Hands-on experience with focaccia featuring ciccioli and lardo, and erbazzone
• Led by passionate hosts from Cesarine, Italy’s oldest network of home cooks
• Paired with local wines—Lambrusco or Spergola—for a complete tasting
• Limited to 6 participants for a personalized and relaxed atmosphere
• Flexible cancellation policy—cancel up to 24 hours in advance for a full refund

The Charm of Reggiolo’s Authentic Home Cooking Experience

The class takes place in a warm, welcoming home setting where participants actively participate in every step of making focaccia with ciccioli and lardo and erbazzone. Instead of just watching a demonstration, everyone gets involved in kneading, filling, and shaping these regional specialties, which are staples of Emilia-Romagna’s savory offerings.

The guide, Chiara, explains each step with patience and clarity, ensuring even beginners feel comfortable. The dishes showcase ingredients typical of the region, and the aroma of freshly baked focaccia fills the air, enhancing the sense of being in a true local kitchen. Completing the dishes, participants enjoy a relaxed tasting with a glass of Lambrusco or Spergola, both wines that beautifully complement the savory notes of the dishes.

Preparing Focaccia with Ciccioli and Lardo in Reggiolo

Participants learn how to craft focaccia, a beloved bread in Emilia-Romagna, enriched with ciccioli (pork cracklings) and lardo (cured pork fat). This rich combination results in a flavorful, aromatic bread that’s often served as a snack or appetizer in local homes.

The guide leads you through each stage: from preparing the dough to adding the toppings and baking until golden. The process emphasizes the importance of traditional ingredients and methods, giving insight into how this focaccia is a cherished part of regional cuisine. The experience is both educational and sensory, with the smell alone promising a truly satisfying result.

Making Erbazzone, a Rustic Savory Pie

The erbazzone is a savory pie filled with greens and Parmigiano Reggiano. The guide explains how to prepare the filling, which includes a mix of regional greens, and how to assemble the pie with a simple dough. Once baked, the erbazzone offers a hearty, flavorful bite that reflects the rustic character of Emilia-Romagna’s cooking.

Participants actively participate in rolling out the dough, filling it with the greens and cheese, and sealing the edges. The process highlights traditional techniques passed down through generations, making it a rewarding experience for those interested in authentic home-cooked dishes.

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Wine Pairings: Lambrusco and Spergola

After preparing the dishes, the class includes a tasting session featuring local wines. Lambrusco, a sparkling red wine, pairs well with the savory richness of the focaccia and erbazzone. Alternatively, Spergola, a crisp white wine, offers a refreshing complement to the meal.

The guide provides insights into how these wines enhance the flavors of the dishes, helping participants understand regional wine pairings that elevate the tasting experience. The relaxed setting allows everyone to enjoy conversation, savoring the flavors of Emilia-Romagna’s vibrant culinary culture.

Meeting Point and Logistics

The class takes place in a local’s home in Reggiolo, with the full address shared only after booking to ensure privacy. Located at coordinates 44.91609573364258, 10.807485580444336, the meeting point is straightforward to reach once confirmed. The small group size of up to 6 participants encourages a personalized experience, with plenty of opportunities for questions and individual attention.

The experience lasts 2 hours, making it a perfect choice for a quick yet immersive culinary activity. The class is conducted in English and Italian, ensuring clear communication regardless of language preference.

The Hosts: Passionate and Knowledgeable

The class is hosted by Cesarine, Italy’s oldest network of home cooks, known for their dedication to authentic regional recipes. The host, Chiara, receives praise for her friendly and patient approach, making sure everyone feels comfortable when handling ingredients and participating in the cooking process.

The focus on local hospitality and authentic recipes elevates this class beyond typical cooking demonstrations. It’s truly a chance to experience Emilia-Romagna through the eyes of someone passionate about sharing her traditions.

Booking and Cancellation Policies

Participants can reserve their spot with flexibility, as the booking allows for paying later and free cancellation up to 24 hours in advance. This makes it easy to plan without worries, especially for spontaneous travelers or those with unpredictable schedules.

The class’s small group format and the personalized nature of the experience further add to its appeal, ensuring a cozy and engaging environment.

The Sum Up: A Genuine Taste of Emilia-Romagna in Reggiolo

The Reggiolo: Focaccia & Erbazzone Hands-On Cooking Class offers an intimate window into Emilia-Romagna’s beloved culinary traditions. With a focused 2-hour format, participants learn how to craft authentic focaccia and erbazzone, guided by passionate local hosts. The inclusion of local wines and the warm atmosphere make this experience both educational and enjoyable.

Ideal for foodies eager to understand regional techniques and ingredients, this class delivers authenticity and personal attention that no restaurant or larger tour can match. While the duration may be brief, the memories and skills gained are lasting treasures for anyone wanting to taste Emilia-Romagna’s best at home.

Frequently Asked Questions

What dishes will I learn to make?
You will prepare focaccia with ciccioli and lardo as well as erbazzone, a savory greens and cheese pie.

Where does the class take place?
The class is hosted in a local’s home in Reggiolo; the full address is shared after booking.

How long is the experience?
The class lasts approximately 2 hours, offering a quick but comprehensive cooking session.

Can I cancel if my plans change?
Yes, you can cancel up to 24 hours in advance for a full refund.

Is the experience suitable for beginners?
Absolutely—guides explain each step clearly, making it accessible for all skill levels.

You can check availability for your dates here: More Great Tours Nearby