Modena, 25 minutes from Bologna by train, is the capital of Aceto Balsamico Tradizionale DOP, the Confraternita del Tortellino headquarters, and home to Massimo Bottura's three-Michelin-starred Osteria Francescana.
Tip: Trains from Bologna Centrale every 20 minutes; the historic acetaie are best visited Tuesday and Friday mornings. Book Osteria Francescana five months ahead.
Parma, an hour from Bologna by train, is the capital of Prosciutto di Parma DOP and Parmigiano Reggiano DOP, home to the Salumeria Garibaldi salumi shop and the famous Parmigiano-aging cellars.
Tip: Trains from Bologna Centrale every 30 minutes; the prosciutto factory visits are best booked through Italian Days Food Experience three weeks ahead.
Reggio Emilia, 45 minutes from Bologna by train, is the second Parmigiano Reggiano stronghold with the working dairies at Caseificio La Battagliola, the Sunday Lambrusco lunch and the Romanesque cathedral.
Tip: Trains from Bologna Centrale every 30 minutes; the dairy visits open at 07:00 and the 09:00 visit is the easier to book. Italian Days runs combined tours.
Ferrara, 45 minutes from Bologna by train, is the Renaissance UNESCO city famous for cappellacci di zucca (pumpkin tortelli), salama da sugo (the cured-sausage Christmas dish) and the pasticcio ferrarese pasta bake.
Tip: Trains from Bologna Centrale every 30 minutes; the historic Trattoria L'Oca Giuliva is the cappellacci destination, book a week ahead.
Savigno, an hour from Bologna by car, is the Apennine truffle village at the heart of the Bolognese white truffle harvest. The annual Tartufesta festival runs every weekend through October and November.
Tip: Drive 45km southwest via SP25; the truffle market on Sunday in Piazza XV Agosto runs October through November. Book trattoria lunch three weeks ahead.
Dozza, 45 minutes from Bologna by car, is the painted hilltop town housing the Enoteca Regionale dell'Emilia-Romagna in the 13th-century Rocca Sforzesca, with 800 regional wine labels under one roof.
Tip: Drive 35km southeast via the A14 motorway; the Enoteca Regionale runs daily 10:00 to 18:00. Italian Days runs combined balsamic-and-Dozza tours.
Forlimpopoli, an hour from Bologna by train, is the birthplace of Pellegrino Artusi and home to Casa Artusi, the cooking museum and school documenting the 1891 La Scienza in Cucina cookbook canon.
Tip: Trains from Bologna to Forlimpopoli-Bertinoro every 30 minutes; the cooking classes run weekend mornings 09:30 to 14:00 and book three weeks ahead.