MW: I tend to identify with the aforementioned regions. Not being Italian myself these are all the foods I grew to love here in the states through my family’s interpretations. What makes Italian food so unique? VM: Each region has its typical ingredients, its historical and geographic influences. For example, Basilicata has a Spanish and Greek influence, whereas other regions have Arabic, Lombardic backgrounds and so on. Moreover, some regions enjoy a microclimate, which is better for certain ingredients that therefore tend to be more used. Also, we need to remember the long coasts of Italy where there are more seafaring cuisines. As a lover of food, what is your favorite region in Italy in terms of eating? MW: I’m a fan of Puglia and EmiliaRomagna. I think of Puglia’s fresh pasta, olive oil and burrata cheese. There is also a lot of seafood in this area. As we travel through Italy, what are must-trys? VM: Veal with tuna sauce from Piedmont; Eggplant parmigiana from Campania; Pesto Genovese from Liguria; Bean soup from Tuscany; Veal Saltimbocca from Rome; Veal ossobuco.
Squid ink pasta with king prawns
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A TASTE OF ITALY Ker & Downey’s quintessential Italy food and wine tour, plating up the finest culinary delights and bottled vintages from Tuscany, Rome, and Sorrento.
T uscany
| Day 1-3 | V illa S an Paolo
Rome
| Day 4-6 | Park Hotel V illa G razioli
S orrento | Day 7-10 | G rand Hotel de la V ille KER & DOWNEY
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