Above: Manarola, Cinque Terre, one of the magical places we visit on our Liguria tour.

You Asked For It... More Italy Tours in 2024!

Is it the food of Italy, with its aromatic nuances and regional specificity, that makes us  want to return time and again? Is it the endlessly varied landscapes, offering vistas of dramatic mountains, glittering coastlines, verdant hills, golden fields? Is it the warmth and generosity of the locals? Maybe it's the way life slows down long enough to allow us to enjoy a perfect meal by the seaside, an evening passeggiata in a lively piazza, a leisurely stroll at an outdoor market...

It's probably all these things, plus something intangible and just as important, that makes us yearn to be back in Italy the moment we leave.

We know that yearning well: we moved to Italy this past spring, after decades in Canada and the US, to be here full time. And now that we're living in Italy, we're even better equipped to share its legendary beauty and innumerable delicacies.

In response to your emails and requests, we've added new tour dates for 2024. We'll offer thoughtfully curated culinary tours across Italy in the spring and fall next year, from North to South and East to West. Here's our updated calendar for 2024:
Liguria – The Italian Riviera  May 5-11, 2024 and September 1-7, 2024
Tuscany & Beyond May 12-18, 2024 and October 20-26, 2024
Sicily & Calabria October 2-10, 2024
Puglia & Beyond October 13-19, 2024

Want to know how the four tours differ, and which is the best one for you? You can watch quick videos of each region... Warning: You'll get very hungry when you see the beautifully prepared food at the restaurants we visit, the fresh pastas and breads and more that our enthusiastic tour participants create every day in our hands-on cooking classes, and the traditional products we taste when we meet local food artisans in each region!

Call us at 347 566 2212 or email  if you have questions or want to reserve your spot on the culinary tour of a lifetime! 

Above: The Villa we rent for our Tuscany & Beyond tour will give you a true taste of life in Tuscany.

Custom Tours for Private Groups

Now that we're living in Italy, we can accommodate requests for custom tours throughout the year, not just in spring or fall (although these remain our favorite seasons to travel, because there are less tourists and the weather is better).  So if you have a group of friends or family eager to travel together next year, call 347 566 2212 or email  to ask about our tailor-made tours for groups of 8 or more: we'll be happy to create a special tour just for you.

And to make the most of the last few weeks of summer produce, try the recipe below for a quick and easy, super delicious Tuscan bread and tomato salad, a favorite from our Tuscany & Beyond tour!
Micol and Dino

Above: Polignano a Mare, Puglia , famous for its  crystalline waters and white-washed homes.

Culinary Tour Client Testimonials

From Greg M., Durham, NC, after our Tuscany & Beyond tour:
"Micol...I just wanted to tell you what a fabulous time I had in Italy touring with you. It was amazing! I knew that Italy was going to be fun... but being with the people you picked to join our tour and the places we visited well, it went so far beyond all my expectations. I wouldn't have changed a thing about the trip... well maybe that we all could have stayed longer. Again, I can't that you enough for making my Italian experience so wonderful. "

From Audrey L., Boise, ID, about our Liguria  tour:
"Just wanted to say a big THANK-YOU for making our first trip to Italy a memorable one. We had a blast, all of our senses were on overload. You certainly made everyone feel very relaxed... I certainly don't think anyone could have covered as much territory on their own. Your knowledge and expertise on the local food and customs made us enjoy the experience so much more. It certainly was the most memorable experience, one I will look back on with fond memories of all the delicious food, the cooks and all the people in our group. "

End of Summer Tuscan Bread Salad

This is our favorite lazy summer meal, accompanied by fresh mozzarella and steamed corn on the cob, followed by ripe, juicy peaches. Heirloom tomatoes are ideal here, with their concentrated flavor and juiciness. We like toasting the bread before adding it to the vegetables so it retains some crunch; the traditional Tuscan recipe skips this step and results in a softer texture.

Serves 2 as a main course, 4 as a salad or side dish

115 grams (4 ounces) day-old country bread, cut into ½-inch (1.5-centimeter) cubes
45 milliliters (3 tablespoons) extra-virgin olive oil
3/4 teaspoon salt
¼ teaspoon freshly ground black pepper
225 grams (8 ounces) ripe tomatoes, cut into ½-inch (1.5-centimeter) cubes

115 grams (4 ounces) Persian cucumbers, seeded and cut into ½-inch (1.5-centimeter) cubes
25 grams (1 ounce) red onion, cut into ½-inch (1.5-centimeter) cubes
15 grams (0.5 ounces) capers in brine, drained
10 milliliters (2 teaspoons) red wine vinegar
24 basil leaves, torn or cut into a chiffonade

1. Preheat the oven to 400° convection or 425° regular.
2. Toss the bread with 15 milliliters (1 tablespoon) of the olive oil, ¼ teaspoon of the salt, and 1/8 teaspoon of the pepper on a sheet tray lined with parchment paper.
3. Bake in the preheated oven until crisp and golden, about 6 to 7 minutes, checking to make sure it is not burning half way through and shaking the baking sheet to even out browning. Cool to room temperature.
4. Toss all the remaining ingredients in a large bowl and set aside at room temperature for 30 minutes to mingle the flavors; the tomatoes will let out some water, which will add to the deliciousness of the salad. Additionally, letting the tomatoes seep out juice cuts down on the amount of olive oil necessary to dress the salad.
5. When you are ready to serve, stir the toasted bread into the vegetable mixture (do not stir the bread into the vegetable mixture more than 5 minutes prior to serving or the bread will become soggy).
6. Taste, adjust the seasoning as needed, and serve the salad at room temperature.