Flavors of the Empire: From Rome to Vienna
Join me at a banquet across time. We will follow the ancient trade routes that carried spices and recipes from the heart of Rome to the far reaches of the Holy Roman Empire.
Why this journey
Relevance
This trip traces a fascinating culinary route that follows the expansion and transformation of the empires of Europe. From the recipes of ancient Rome to the opulence of imperial Vienna, food acts as a historical record of cultural influences, trade, and power.
Learning
You will understand how gastronomy evolves across borders and centuries. You will learn to identify Roman influences in Italian cooking, the transition to hearty Germanic cuisine, and how the diversity of a multicultural empire like the Austro-Hungarian is reflected at its table.
Today
The ability to understand how a product evolves and adapts to different markets is crucial. This trip offers lessons in supply-chain logistics, cultural adaptation, and product history, highly relevant to professionals in food, logistics, and international business.
Included
- Accommodation in charming, well-located hotels.
- All breakfasts and the lunches or dinners specified in the itinerary.
- Expert guides and historians throughout the journey.
- Entrance to all museums, monuments and historic sites in the itinerary.
- Comfortable private transport for all transfers between cities and activities.
- Exclusive workshops, tastings and immersive experiences described in the program.
- A welcome pack with reading materials and a travel journal.
- Basic travel insurance.
Not included
- Round-trip international flights to the expedition start/end point.
- Meals and drinks not specified in the itinerary.
- Personal expenses, purchases and souvenirs.
- Optional activities during free time.
- Tips (optional).
Who runs it
Institutions we have worked with
Itinerary
- Day 1 Arrival in Rome: The Roots of Taste
Benvenuti a Roma. Our first dinner will be in the Testaccio neighborhood, the ancient logistical and gastronomic center of the Roman Empire. In a historic trattoria, we will sample dishes of Roman "cucina povera" such as cacio e pepe or coda alla vaccinara, understanding their humble origins.
- Day 2 Roman Markets and Imperial Cuisine
We will explore the vibrant Campo de' Fiori market. In the afternoon, we will take part in a unique cooking class, recreating recipes from Apicius's book "De re coquinaria," adapted for the modern palate. We will discover the use of ingredients such as "garum" and exotic spices.
- Day 3 Bologna: La Grassa, La Dotta, La Rossa
Train journey to Bologna, the gastronomic capital of Italy. In the afternoon, we will take a walking tour of the "Quadrilatero," the medieval market district, overflowing with fresh pasta, mortadella, and Parmigiano Reggiano. Dinner will be at a classic osteria, with a plate of authentic "tagliatelle al ragù."
- Day 4 The Black and Red Gold of Modena
A day trip to the Modena region. In the morning, we will visit an "acetaia" to unravel the secrets of Aceto Balsamico Tradizionale, with a tasting of 12- and 25-year-old vinegars. After lunch, we will visit a Parmigiano Reggiano producer to see the process from milk to wheel. And a stop in Maranello for Ferrari lovers could not be missing.
- Day 5 Crossing the Alps to Munich: Bavarian Abundance
A scenic train journey across the Alps to Munich. To contrast with Italian cuisine, we will spend our first Bavarian night in a historic brewery (Hofbräuhaus or similar), sampling giant pretzels, pork knuckle, and, of course, local wheat beer, all with traditional music.
- Day 6 Munich: Beer, Würste, and the English Garden
In the morning, a "sausage tour" will take us through the Viktualienmarkt to try different kinds of Bavarian "würste." In the afternoon, we will relax like locals in one of the "Biergärten" (beer gardens) of the English Garden, taking in the culture of open-air beer.
- Day 7 Arrival in Vienna: The Splendor of Coffee and Pastries
Train journey to Vienna. Our first immersion in the Habsburg capital will be at a traditional Viennese café, a UNESCO heritage tradition. We will order a "melange" and a slice of Sacher torte or Apfelstrudel while a local historian tells us about coffeehouse culture as the center of intellectual and artistic life.
- Day 8 Schnitzel and the Wines of Vienna
We will take part in a cooking class to learn how to prepare the perfect Wiener Schnitzel. Lunch will be our own creation. In the afternoon, we will climb into the hills of the Vienna Woods to visit a "Heuriger," a rustic tavern where local winemakers serve their young wine.
- Day 9 Palaces and Markets: Imperial Delights
We will visit Schönbrunn Palace, the summer residence of the Habsburgs. Afterward, we will immerse ourselves in the Naschmarkt, the largest and most cosmopolitan market in Vienna, a reflection of the diversity of the old Austro-Hungarian Empire. The farewell dinner will be at a fine restaurant that reinterprets imperial cuisine.
- Day 10 Imperial Breakfast and Farewell
We will enjoy one last Viennese breakfast, perhaps with a "Kaiserschmarrn" (the emperor's pancake). Free time for a final visit to the historic center before the transfer to the airport, our memory filled with the flavors that have defined the history of Central Europe.