lunch included a lecture about Tipo 00 flour.”

B&R trips have always been about eating well. What really inspires our palate is the opportunity to explore different cultures and connect with people. We search for authentic local cuisine, regional specialties, farm-to-table dining and zero kilometre food – all to experience the true taste of a place. We like getting knee-deep in grapes, or in the waters of a distant beach to shuck oysters. We’ve been known to scale vineyards on a volcanic mountainside and we don’t mind getting schooled in Burgundy by a passionate young biodynamic vintner. That doesn’t mean we avoid fresh market cuisine prepared by a Michelin-starred chef with perfect wine pairings, or exquisitely prepared scialatielli served by candlelight, but feel equally at home enjoying piping hot quattro formaggi at a local pizza joint. What really matters is finding the hidden gems – known only to locals – that reveal the very best each region has to offer.