“Italy has only been united for 150 years, and each of the twenty regions have maintained unique identities and cuisine. In Campania, taste the freshest buffalo mozzarella you will ever have; explore the colorful history of Naples, the birthplace of pizza and the glorious Amalfi coast… Forage with a truffle-hunting dogs in Piemonte, then shave the treasures over risotto from a 1100s rice estate…. Drip sensuous drops of traditional balsamic vinegar over Parmigiano-Reggiano cheese at the source in Emilia-Romagna… Pick olives on a Tuscan farm and make your own olive oil… Walk the seaside paths of Cinque Terre, gathering wild asparagus and herbs to cook your own lunch… Pick capers, go to the fish market, and make marzipan fruits as you visit the ancient cultures of Sicily….
All of this and more paired magnificently with each regions indigenous wines.”
“Taste handmade regional dishes using artisanal ingredients.”
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Visit markets and taste foods at the height of the season.”
“Hands-on classes to learn traditional cooking.”
Just email Pamela at Pamela@FoodArtisans.com using IRVC in the subject line or telephone (39) 0578 798 370 (in the US 805 963 7289)