Regional itineraries

  • Where: Veneto, Friuli, Piedmont, Umbria, Emilia and Romagna,Toscana, Puglia, Naples and Campania, Rome and Latium region, Sicily
  • Duration: from 1 till 7 days
  • No of participants: from 06 till 20/ 25 pax; it is possible and but not recommended to exceed this number of participants.

VENETO

Tour along the “ streets of taste” in the land of the precious Amarone wine and del Prosecco sparkling wine, and along the course of the Brenta river with its splendid Palladio’s  villas, where codfish and Adriatic  seafood,  locally grown  rice , cheeses, cornmeal porridge and vegetable soups,  prized red  “radicchio” salad and spices  (...
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FRIULI-VENEZIA GIULIA

Excellent wines and grappa , San Daniele and Sauris hams, salumi and sausages,  alpine cheeses, soups and dumplings  – these are only some of the excellent products of this land where the Mediterranean meets Austrian and Central European cuisine and culture, a melting pot of people, languages, traditions and flavors –  to experience at least...
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PIEDMONT

Piedmont is one of Italy’s  most progressive regions for culinary aspects, where excellent food pairs to superb wines creating  an  exemplary synergy,  with many Michelin-star restaurants competing with world’s  avant-garde chefs. It is homeland of Slow Food, a nonprofit organization dedicated to protecting food enjoyment, biodiversity and sustainability, founded in 1989 by  Carlo Petrini, an...
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UMBRIA

A tour across the fertile land where  grow ingredients which make great the localcuisine,  as truffles,  wheat and spelt, pearl barley, olives, lentils, red potatoes, fruits and vegetables of all kinds incl. special local onions protected by Slow Food. Excellent quality olive oil, fundamental for the local dishes,  variety of pastas and legume soups, cured...
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ROMAGNA

Bologna, "la dotta ", "la grassa”   and its region reserves many tasty surprises as pasta prepared by the famous " sfogline ", piadina “ flat, unleavened bread, mortadella and cold cuts, great "bolliti ", eel and Adriatic seafood, and at last but not at least – great wines to accompany mouthwatering cuisine.

MAGNA

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EMILIA

Wandering in the “ Food Valley” to discover the real taste of Parmesan cheese, Parmesan ham, Balsamic  vinegar and other delicacies of the Dukedom of Parma.

MILI

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TOSCANA

Tasting of olive oil, truffles, bread, cold cuts, Fiorentina steak and the refined dishes of Corte Medicea, while travelling through the vineyards of precious Brunello, Chianti and Nobile di Montepulciano.

SCANA

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PUGLIA

Discovery of mozzarella cheese, Altamura bread, legumes, fish & sea food –  cuisine of the sun to be tasted between the secular olive grove, vineyards and “ trulli “  drywall, limestone dwellings characteristic for their conical roofs.

GLI

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ROME and LATIUM

The regional cuisine, quick and easy to cook,  is based on great and fresh ingredients as one of the best Italian olive oils which here  plays a starring role,  extraordinary vegetables,  quality meats, seafood. There is of course much more to taste : fresh and dry pasta;  breads, legumes, cold cuts and the meat dishes...
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