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Milk Street Cooking Retreat: Emilia-Romagna with Viola Buitoni

Emilia-Romagna, in Northern Italy, is the land of Parmigiano Reggiano, Mortadella di Bologna, Aceto Balsamico, Prosciutto di Modena, Sangiovese, Lambrusco, Barbera and Albana wines, medieval hill towns and breathtaking scenery. It is a food lover’s and traveler’s dream destination, and where you’ll make pasta by hand, cook multi-course North Italian feasts, visit the best small-scale producers of famous and lesser known regional products, shop in local markets, and relax by the pool during our first ever Culinary Retreat. Hosted by cookbook author, cooking teacher and Friend of Milk Street, Viola Buitoni, this week-long exploration of Emilia-Romagna’s Modena and the region surrounding it offers travelers a slower pace, flexible days and the chance to participate in longer, more frequent hands-on cooking sessions.

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Milk Street on the Road: Transylvania

Seated inside the arc of the Carpathian Mountains, Transylvania is a bucolic landscape of meadows, horse-drawn carts, ancient forests and alpine peaks. Culturally, it’s where Romanian, Hungarian, Saxon and Ottoman influences overlap to form today's Transylvanian cuisine. The resulting food is deliciously striated – featuring apples and plums from Roman times, rich stews from Hungary, native herbs and wild caraway, and corn, vanilla and baking technique from the Ottomans and Saxons. We’ll taste and use them all on this exclusive-to-Milk Street trip that follows Christopher Kimball’s footsteps on a memorable trip he took with Milk Street friend, teacher and TV guest Irina Georgescu, who is also our guide for the week.

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Milk Street on the Road: Baking Intensive in the Cotswolds & London

We meet in the Cotswolds, a pre-Roman agricultural region famous for sheep farming, golden-stone architecture and beautiful landscapes. There we’ll immerse ourselves in regenerative wheat farming at a nonprofit farm education center and mill flour at an 8th-generation mill. We’ll also make our own pizzas, eat at lovely pubs, and walk around picturesque villages. Then we go from rural to urban, and from field to kitchen. In London – and at the country’s oldest professional baking school – we’ll roll up our sleeves for two all-day hands-on baking extravaganzas. We’ll make sourdough loaves, cookies, scones, focaccia and more, all with the same flours we learned about as seeds in the soil and grains under the stone in the Cotswolds. Milk Street friends will cook us private dinners and you’ll be set loose on a bakery scavenger hunt across the city.

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Dan Pashman’s Pasta Pilgrimage: Rome & Puglia November 20-25, 2024

On this 6-day Pasta Pilgrimage in Rome and Puglia, you’ll retrace the steps Dan Pashman took while researching his new cookbook, eating at many of the same places where he ate and with many of the same people – including Dan himself!

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Milk Street on the Road: The Islands of Venice

Beyond the bustle of touristy central Venice is a series of small islands dotting the Venetian lagoon. This is where Venice’s wine is made, vegetables are grown, fish is caught and bread is baked. These islands – Vignole, Sant’Erasmo, Lido, Pellestrina, Mazzorbo and more – make up the Venice that most people never experience, but you can. On this exclusive-to-Milk Street and seasonally changing 8-day trip, you’ll visit seven different islands, meet the artisans who safeguard Venice’s local culinary traditions, and cook with local vegetables, fish, seafood, fruits and wines.

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Milk Street on the Road: Oaxaca

Our journey begins with a walking tour of historic Oaxaca structured around corn, a key pillar of Oaxacan cooking and eating. You’ll track corn’s journey from kernel through processing all the way to a warm tortilla coming off the comal. We’ll spend two days exploring markets, cooking, drinking and eating alongside chef Rodolfo, who will welcome you into his restaurant’s kitchen as well as his country home. We’ll get out of town to visit traditional producers in the village of Etla, famous for its Oaxacan cheese, and get a glimpse – and taste – of a huge collection of rare mezcals. You’ll visit the Tlacolula market, a once-a-week event where you’ll sample everything from hyperlocal chocolate to crunchy chapulines, but not until you’ve had the best barbacoa in the region. And you’ll meet multiple Cocineras Tradicionales, the women keeping Oaxaca’s culinary traditions alive, and appreciate modern interpretations of Oaxacan cooking at spots like Sabina Sabe and Zandunga. 

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Milk Street on the Road: Mexico City

Follow in Christopher Kimball’s footsteps during a weeklong immersion into the culinary traditions of Mexico City. This trip brings together the best of Milk Street’s and Culinary Backstreet’s networks and offers guests a one-of-a-kind introduction to a vibrant metropolis where pre- and post-colonial foods and culture collide and combine. Our guides will be Paco de Santiago, the head of Culinary Backstreets Mexico team, and Beto Estúa and Jorge Fritz, cooking teachers Milk Street has relied on repeatedly for their depth of knowledge about Mexican cooking and excellent recipes.