9 PlacesExpand Map
So, I've just come back from 9 days in Northern Italy. I've had some incredible food and experiences, and have been inspired to further enhance my own cooking. In many ways this trip exceeded my expectations, in large part because of everyone's help here! Here is the final itinerary, based on this thread: https://www.chowhound.com/post/northe....
Arrival Venice airport, drove with rental car to Verona (Veneto). Arrival time 10PM.
All day in Verona.
Lunch in Verona, drove to Mantua (Lombardy).
Breakfast in Mantua, went to Zibello for lunch. Afterwards drove to Parma for our 4 night stay in a bed and breakfast.
All day in Parma.
Drove to Castelvetro di Modena and Vignola (cherry capital of Italy). Visited a balsamico vinegar facility.
Drove to Modena for lunch at bar Schiavoni and visit the covered market.
Left our bed and breakfast in Parma and drove to Bologna. Stayed 2 nights in Bologna.
Wednesday and Thursday
Bologna. Drove to Venice airport Thursday afternoon for our flight back at 21.00PM.
Restaurants I visited and in order of how much I liked them. Note that this is based on my personal bias in terms of what *I* like and how I judge restaurants, plus it's probably also just a reflection of that current day so perhaps not representative of others' own experiences (La Buca probably the most obvious example as it's rated excellently here on the board).
1) Ai due Platani - Parma
2) Trattoria Al Pompiere - Verona
3) Trattoria del Grillo - Parma
4) La Taverna di Via Stella - Verona
5) Ristorante Danilo & Patrizia - Bologna
6) Trattoria da Romeo - Parma
7) Il Melograno di Matilde - Canossa (near Reggio Emilia)
8) All' Osteria Bottega - Bologna
9) La Buca - Zibello
by Grace Gonzalez | Marie Kondo is famous for her helpful organization hacks, and now—just in time for back to school...
by Joey Skladany | Summer is the season of activity. Whether it's a cross-country vacation, hiking a local trail, or...
by Amy Sowder | Looking for some interesting spins on the classic gin and tonic? Rosé and the Aperol Spritz may be...
by Chowhound Editors | One upon a time, the wine cooler—a pour of Chablis from the jug, topped off with fizzy water—was the...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.