Flavours and Traditions of the Romagna’s Apennines

1st day
Arrival in San Piero in Bagno and lunch at the Michelin-starred Ristorante da Gorini, where tradition and excellence come together for a unique experience. The visit includes a show cooking session with tasting, followed by lunch. After this exceptional meal, transfer to Bagno di Romagna for a guided tour of the historic town center: Palazzo del Capitano, Basilica of Santa Maria Assunta, and a walk to the Fonte di Chiardovo, a sulfur spring that many locals consider “miraculous”. Next, a short hike along the Gnomes’ Trail (Sentiero degli Gnomi), suitable for families: an easy 2 km loop trail nestled in the Casentinesi Forests National Park. Wooden bridges, tiny houses, and magical sculptures guide children and adults alike through an enchanted world inhabited by gnomes and forest creatures — a fairytale experience combining nature, imagination, and environmental education. Arrival at the hotel for check-in and dinner. In the evening (after dinner): optional relaxation at the thermal baths, including access to the spa circuit.

2nd day
After breakfast, departure to Monte Fumaiolo for a hike or bike excursion, with stops at the Hermitage of San Alberico and the Tiber River springs (duration: 2–3 hours).
Lunch at a local restaurant along the route, featuring homemade pasta, local meats, wild game, and seasonal tastings of truffle and the prized St. George’s mushroom (fungo prugnolo). In the afternoon, optional guided walk through a chestnut grove (or mushroom foraging, depending on the season). The day continues with a visit to a local producer, chosen among the many in the area, such as: Fattoria Pestruschio, for a tour of a pure Romagnola cattle farm followed by a small snack; or La Dispensa della Nonna, which produces and sells a range of typical products and local specialties; or the Salumificio del Fumaiolo, known for its traditional cured meats and fresh pasta.
Return to Bagno di Romagna for dinner and overnight stay.

3rd day
After breakfast, transfer by coach to visit Facciani Beekeeping, a small historic honey farm. Here, you’ll explore the honey-making process — from harvesting and extraction to processing and jar-filling — followed by a tasting session. Transfer to Santa Sofia for a short urban trekking route offering an original and engaging way to discover the town. You’ll explore significant landmarks, scenic viewpoints, and local traditions, guided by an interactive map, or using a printed map and information panels located at key points of interest: Bidente River Bridge, Piazza Matteotti, Civic Tower, Town Hall, Church of the Holy Crucifix, Resistance Park, and more. There’s no fixed order to follow — like a constellation, each stop is connected to the next, creating a free-flowing journey through space and time. Thanks to a rich photographic archive, you can compare past and present views of the town, observing how buildings, landscapes, and stories have evolved. Lunch in a typical Trattoria in Santa Sofia area.
After lunch, visit to Stamperia Peromatto, a traditional rust print workshop combining innovation with environmental sustainability. You’ll take a step into the centuries-old world of Romagna hand-printing, using a technique where carved wooden blocks are dipped in a natural iron rust dye and hand-stamped onto fabric using a mallet. The experience includes: a visit to the workshop, an explanation and demonstration of rust printing, and a small hands-on activity on a shared cloth, where each participant will have the chance to try printing once. Return to Bagno di Romagna for dinner and overnight stay at the hotel.

4th day
Transfer near Galeata for an exceptional hands-on experience at an agritourism farm in the first hills of the Forlì Apennines. At the Scuola di Piadina Romagnola, you’ll take part in a practical cooking workshop to discover the secrets of traditional piadina and crescioni. The experience begins with a short walk through the fields to learn how to identify and collect edible wild herbs, which will later be used to stuff the crescioni. The experience continues in the kitchen, where—using just a few simple ingredients—participants prepare dough, roll out the pasta sheets with a rolling pin, and cook piadine and crescioni on a traditional griddle. The workshop concludes with a tasting of the participants’ own creations, followed by lunch and the delivery of a small recipe booklet and a certificate of participation. An opportunity to enjoy an authentic experience that brings together gastronomy, biodiversity, and local culture! After lunch, the tour ends and services conclude.

Gusti – “Gastro Upscaled Tourist Itinerary In Rural Regions Of Croatia And Italy”, ID ITHR0200403