Authentic Adventures - Food Holidays 2020

European Food Holidays i n p a r t n e r s h i p w i t h G r e g g Wa l l a c e

Prices from

£995 to

£1,375

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PARMA SICILY BOLOGNA TUSCANY SEVILLE PROVENCE THESSALONIKI

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Impeccably tasteful ‘foodie’ short breaks in 2020 One of the great pleasures of a European short break is the food. Our continent is home to myriad towns and cities which bring together not only enthralling history and scenic splendour, but also fresh produce of exceptional quality and culinary traditions shaped over hundreds, if not thousands of years.

This brand new collection of ‘foodie’ short breaks for 2020 features eight such places. Italy, a country which holds a very special place in my heart, is well represented, but Greece, Spain and France also take pride of place. Will you elect to sample delicious Parma ham in the beautiful city that gave it its name, or highly prized Ibérico ham in sultry Seville? Will you join us to discover why Bologna and Thessaloniki are considered gastronomic capitals of their countries? Would you prefer to get away from it all in rural Provence, or the enchanting Lunigiana region of Northern Tuscany? We’ve combined my experience of a life in food with the special interest holiday expertise of Authentic Adventures to ensure that whichever of these short breaks you choose, an unforgettable culinary adventure awaits. And with prices from an amazing £995 per person, you can’t go wrong!

Contents Parma......................................................page 6 Palermo..................................................page 8 Catania....................................................page 10 Bologna..................................................page 12

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Tuscany..................................................page 14 Seville ....................................................page 16 Provence................................................page 18 Thessaloniki..........................................page 20

Why choose a food holiday?

There are plenty of travel companies offering food holidays to Europe.

So why choose a food holiday with us? Here are three perfect reasons.

Packed with gourmet experiences Many travel companies offering food holidays include just one or two hands-on experiences, whereas our short breaks include unforgettable activities, excursions and visits every single day.

There are cookery classes, some with acclaimed organisations such as Provence Gourmet and the LaChef Levi, others based around paella or street food, and others still in more rural areas with talented local cooks. You can hunt for truffles and porcini mushrooms, walk with a shepherdess in the mountains to discover why Zeri lamb is so prized for its taste, and make marzipan fruits with the monks of San Francesco. You’ll learn how to better appreciate olive oil and balsamic vinegar, how to make gloriously smooth gelato, and bake breads galore. And you can lose yourself in the colours, scents and sounds of food markets, bursting with the freshest produce.

Arancini - typical Sicilian street food

There are familiar tastes, but never better presented than here, as you visit the most prestigious makers of cheeses such as

Parmigiano-Reggiano, Ragusano and mozzarella, and cured meats from Parma ham and Ibérico ham, to the sinfully delicious Lardo di Colonnata. But there are also some surprising tastes – the candied fruits of Provence for example, chestnut bread, offal-rich bollito misto, granular Modica chocolate still made according to Aztec methods, the pancake-like ‘peasant pasta’ testaroli, and the bitter liqueur, China Clementi.

Inspired by experts, led by experts

Beautifully located, quality hotels

These tours have been designed by Authentic Adventures experts, in partnership with MasterChef presenter, Gregg Wallace, who brings a valuable insight derived from his own travels, both with his wife and filming for a host of food programmes. Furthermore, the holidays will be accompanied by engaging local experts, keen to share their enthusiasm and ‘inside knowledge’, helping you to understand every step of the way not just the ‘what’ of European food, but the ‘how’ and the ‘why’, putting regional cuisine into its historical and cultural context.

All of our destinations are known for their rich, cultural heritage, as well as their cuisine, and these holidays invite you to appreciate some magical towns and cities. We will be staying in high quality (generally 3*-4*) hotels in the historic heart of Parma, Palermo, Catania, Bologna, Aulla, Seville, Cavaillon and Thessaloniki with elegant squares, grand cathedrals and churches, bustling cafes and restaurants and outstanding food shops within easy walking distance. Though the itineraries are packed with foodie experiences, we never forget that this is a holiday – there is some free time to relax or make your own explorations, and plenty of independent meals to sample your own choice of dining venue.

Call our team of experts on 01453 802530

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Icons of European gastronomy

There are countless legendary foodstuffs of Europe – some have transcended national boundaries to become gastronomic favourites worldwide, others are ‘best-kept secrets’ appreciated only by locals and inquisitive travellers. Showcased here are 10 undoubted icons of European food, all of which appear in this collection of food holidays.

Parmigiano-Reggiano and ‘protected origin’ cheeses

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Italy’s most famous cheese deserves its renown. ParmigianoReggiano (Parmesan) is a true labour of love – to carry its DOP designation, the cheese must be made in selected provinces, using time-honoured techniques and slow maturation. The result, of course, is a granular texture and distinctive concentrated flavour, making it the perfect accompaniment to pasta and risotto. We visit one of the great dairies to see it produced and taste various ‘vintages’. But Europe has numerous other DOP cheeses, including Sicily’s ‘stretched curd’ Ragusano and the deliciously creamy mozzarella of Palermo, and goat’s cheese plays an essential part in the cuisines of Provence and Andalucia.

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Black and white truffles

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The vineyards of Châteauneuf-du-Pape, which fringe the scenic Rhône river north of Avignon, produce AOC-accredited wines of reliable excellence. The terroir here is close to unique – the large ‘pudding stones’ placed among the vines retain heat during the cold nights, leading to quicker maturation of grapes, and the mistral (that roiling, maddening wind that blows through the Rhône Valley) prevents frosts, keeps insect pests at bay and dries the grapes to intensify the flavour. The resulting wines are deep red or even purple in colour, complex and full-bodied, tannic but well-rounded, with notes of ripe blackberries, spices and even leather.

Châteauneuf-du-Pape

An ingredient 20 times more valuable than silver? No wonder truffles are so costly – these earthy nuggets grow invisibly below ground only in very specific areas of woodland and at a very specific time of year. Dogs or pigs, belonging to the tartufaio (truffle-hunter), use their finely-honed sense of smell to locate them and then the buried treasure is carefully extracted, the very best bound for the world-famous auctions and markets of Alba. Our Bologna short break includes a truffle-hunting experience.

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Châteauneuf-du-Pape

Zeri lamb

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The Zeri region of Northern Tuscany is Italy at its most bucolic – rugged mountains, picturesque villages, and wild pastures perfect for grazing Zerasca sheep. The hardiness of this Lunigiana breed, pastured for more of the year than any other, and the pristine flora on which they feed, bestows a unique flavour on Zeri lamb, considered the finest in Italy, if not the world. During our Tuscany stay, we spend time in the mountains with a Zeri shepherdess, see lamb cooked in the traditional way in cast-iron pots over coals, and, of course, taste it for ourselves.

Parma ham (Prosciutto di Parma)

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Hams have been air-dried in Parma since Roman sandals walked the city streets – and, because the micro-climate here is so conducive to ham production, ‘true’ Prosciutto di Parma is DOPprotected, with production permitted only in a limited area of the Parma hills between the Enza and Stirone rivers at a height less than 900m above sea level. The curing process of at least 12 months requires skill and patience, allowing the only additives – salt and air – to confer a whisper of chestnuts and the sea upon this sweet, tender meat. Our Parma stay includes a visit to a ham-maker and tasting.

Gelato and granita

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Italian gelato is generally lower in fat than other ice cream styles – handy when you’re persuading yourself to have another scoop.

It is a serious business throughout the country; indeed, we visit the Gelato University during our Bologna stay, where four weeks of intensive training is offered to budding gelatieri. Sicily is often said to have the best ice cream in the world, and is also noted for its refreshing granita, a flavourful sorbet-like dessert served with a sweet brioche bun. Free time during our Sicily short breaks invites discovery of both.

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Ibérico ham

Like Parma ham, Ibérico ham enjoys a worldwide reputation for exceptional quality derived from strict controls on the breed, diet and welfare of the pigs, the region of production and the timehonoured curing process, which can take as long as four years.

The result is an aromatic, intensely rich-tasting ham, which holds its own against the most robust wines and sherries of Andalucia – an appetiser in its own right, or the centrepiece of a ‘tapa’.

The opportunity to taste fresh Ibérico ham at one of the most renowned farms during the Seville short break is unmissable.

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Porcini mushrooms

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Tagliatelle al ragù

Wild porcini mushrooms

Saffron

Spaghetti Bolognese may be the world’s favourite Italian dish, but it is nowhere to be found in Italy. In Bologna, the residents are adamant that their famous ragù (slow-cooked meat sauce) should be served with the ribbon-like tagliatelle or, at a push, tortellini or gnocchi: substantial pasta types considered more suitable vehicles for the rich, chunky sauce. During our stay in Bologna, we not only taste tagliatelle al ragù, the ‘real’ Bolognese dish, we actually have a cookery class to learn how to make the perfect version ourselves.

Not quite as elusive as truffles, but by no means abundant, wild porcini mushrooms are beloved by chefs and gourmands for their transformative meaty, nutty, savoury flavour. They grow in September and October in jealously guarded woodland areas, often around conifer trunks. Not only do we set out in the Apennine woods with an expert in search of porcini mushrooms, we also enjoy a lunch where they play a starring role.

Just a few strands of saffron can transform a risotto or bouillabaisse, conferring a slightly floral note and a rich golden colour. But even those few strands can be an extravagant addition, as it can take more than 150,000 crocus flowers to create one kilogramme of saffron, making it the most expensive culinary ingredient. Greek saffron is regarded as the ‘gold standard’ – see it made on the Thessaloniki short break.

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Balsamic vinegar of Modena and Parmigiano-Reggiano

PARMA

Parma ham, Parmesan cheese and porcini mushrooms 4 days • 15 – 18 September 2020 • From £1,145 per person Parma is one of the great gastronomic centres of Italy, so renowned for its ParmigianoReggiano cheese and Prosciutto di Parma. Gourmet visitors will definitely not want to miss the chance to see these famous delicacies made, and to taste them in the company of their passionate producers. But there is so much more to Parma for the foodie – porcini mushrooms spring up in the Apennine woods at this time of year; superb local wines are produced from vineyards that carpet the slopes of nearby hills and cookery classes present hands-on opportunities to learn about the specialities of the region. Our perfectly located hotel makes a fine base for exploring the city’s charming historic centre.

HIGHLIGHTS A cookery class and dinner at the renowned Commanderia del Gusto Watch Parmigiano-Reggiano being made and taste various vintages Visit a family-run maker of Parma ham and taste the distinctively delicious prosciutto Hunt for porcini mushrooms with an expert guide in the Apennine woods Savour a traditional bomba di riso dinner at a quality local restaurant

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15 September (London-Parma) Arrive in Parma • Commanderia del Gusto cookery class We fly from London to Milan this morning, arriving around lunchtime and transferring to our hotel in Parma. After a little time to settle in, we depart for the delightful agriturismo Commanderia del Gusto, which offers a highly regarded cookery class introducing the key flavours and influences of the region and the chance to create your own delicious pasta dinner. We return to Parma and our hotel this evening.

16 September (Parma) Parmigiano-Reggiano tasting • Parma ham tasting Wine tasting • Balsamic vinegar tasting The morning is dedicated to a veritable trinity of Parma tastes.

Parmigiano-Reggiano (Parmesan) is produced exclusively in Parma, Reggio-Emilia, Modena and parts of Mantua and Bologna provinces between the Po and Reno rivers. This slow-maturing, granular cheese, with a distinctive, highly concentrated flavour, is exceptionally rich in proteins, vitamins and minerals. Around

3.5m 40kg ‘wheels’ of Parmigiano-Reggiano are produced every year, making it a multi-billion Euro industry. We visit one of the iconic dairies to watch the cheese being made, and taste from a selection of variously aged wheels.

Then we make a private visit to a family-run Parma ham maker.

Parma has been renowned for its air-dried prosciutto since Roman times – its micro-climate is particularly conducive to ham production. As such, in common with many of Italy’s great foodstuffs, Prosciutto di Parma is protected and production strictly limited to an area of the Parma hills between the Enza and Stirone rivers at a height of less than 900m above sea level. The curing process, at least 12 months in duration, takes immense patience and skill (salt and air are the only ‘additives’) but the reward is truly special – sweet, tender meat with echoes of chestnuts and the sea, borne on the fragrant breezes of the Parma Valley. Naturally, we taste it for ourselves.

Some excellent sparkling wines are produced in the nearby hills, and we conclude our morning with a winery visit and tasting. On a good day, the Alps should be visible. Lunch is provided at the winery.

In the afternoon, we tick off another characteristic taste of the region – balsamic vinegar – with a visit to a family-run producer.

Made from grape ‘must’ (the juice, skins and stems of the grape) and matured in a series of ever-smaller barrels, the best balsamic is produced in Modena and the surrounding area. Like Parmesan, great balsamic has various vintages, with longer-aged examples offering a richer, rounder flavour, as we discover for ourselves. The evening is at your leisure to dine independently in Parma.

Wild porcini mushrooms

Prosciutto

17 September (Parma) Hunt porcini mushrooms • Bomba di riso dinner September and October are the perfect months to hunt porcini mushrooms (also called ceps or ‘penny buns’) – those wild fungi so prized by chefs and gourmands. We head out into the woods, high up in the Apennines, with an expert guide looking out for conifer trees, where this earthly treasure is most often found.

In addition to a host of nutritional benefits, porcini mushrooms transform the flavour of a dish, adding a meaty, savoury richness and nuttiness. Lunch is prepared nearby, inviting us to sample not just porcini mushrooms, but also some almost-forgotten mountain dishes.

The afternoon is at leisure, perhaps to discover more of the city’s fine architecture and rich history. Then the gourmet aspect of our short break in Parma concludes in style with a bomba di riso dinner at a fine local restaurant. This show-stopping ‘rice bomb’ is a huge pie made with pigeon meat which can trace its history back to the tables of Renaissance nobility.

18 September (Parma-London) Return home A further morning at leisure provides the time to shop for souvenirs and tastes of Parma to take home. After an independent lunch, we transfer to Milan for our flight home.

Parma Cathedral

So much included in your holiday price! * Scheduled return international flights (London/Milan/London) * Return transfers (Milan/Parma/Milan) * Three nights at a centrally located hotel * Two lunches and one bomba di riso dinner at high quality local restaurants * Commanderia del Gusto cookery class, with dinner to follow * Parmigiano-Reggiano tasting * Parma ham tasting * Wine tasting * Balsamic vinegar tasting * Porcini mushroom hunting excursion

Holiday details

Parmigiano-Reggiano cheese-making

15 – 18 September 2020 £1,145 per person Single supplement: £160

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Marzipan fruits

PALERMO

Mozzarella, marzipan fruits and markets of Western Sicily 5 days • 20 – 24 September 2020 • From £1,225 per person Crossroads of the ‘Middle Sea’, Sicily has been occupied by most of the Mediterranean’s great powers in its long history. Echoes of Phoenician, Greek, Roman, Carthaginian, Moorish, Norman, Spanish and Italian conquerors abound in the island’s architecture, culture, dialect and – most enticingly – cuisine. Our short break, based in Palermo, introduces the iconic, distinctive and multi-cultural tastes of Western Sicily, from humble street food and bustling produce markets to zingy limoncello, vibrantly coloured marzipan fruits and the freshest mozzarella cheese. We make our own Sicilian specialities at a cookery class, discover how the island’s olive oil attains its radiant green colour and learn how ‘pesto’ can mean many different things.

HIGHLIGHTS Stroll the lively food markets of Palermo and sample traditional tastes A Sicilian cookery class with talented local cooks Join the monks of San Francesco to make the island’s famous marzipan fruits Sample olive oil so fine it can be tasted like wine Savour the freshest mozzarella at a renowned cheese-maker Participate in a limoncello workshop and tasting

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20 September (London-Palermo) Arrive in Sicily We fly from London to Palermo this afternoon and transfer to our hotel. A light dinner at a quality local restaurant follows. Our base in Palermo will be situated in the very heart of this historic city.

21 September (Palermo) Food market • Cookery class • Short walking tour No gastronomic stay in Italy would be complete without a stroll around a food market to marvel at the variety and quality of produce, much of it unique to its region – Palermo has several, but we spend an hour or so this morning exploring one of the best: Mercato Del Capo. This is the food market dialled up to 11, with fish and fruit sellers roaring the pre-eminence of their wares and numerous stands serving up sublime street food, including outstanding arancini. Resembling in many ways the bazaars of the orient, Del Capo recalls the Arab rule of Sicily.

We then continue to a cookery class at La Botte 1962, a lovely family-run restaurant in Monreale particularly noted for its seafood. We learn about the varied tastes of the area and create our own delicious lunch.

In the afternoon, we return to Palermo for a short walking tour, after which the remainder of the day and the evening is at your leisure.

22 September (Palermo) Mozzarella tasting • Marzipan fruits A short drive from the hotel is the Biddeci dairy, where mozzarella, ricotta and other cheeses are produced according to time-honoured traditional methods. We watch the fresh mozzarella being made, with milk from the Mediterranean buffalo, and shaped into the ‘white gold’ of Italy – a mild, creamy cheese best tasted this fresh.

The 16th century Church of San Francesco di Paola would be worth visiting for its richly frescoed nave and fine works of sculpture alone, but it also enjoys some gastronomic fame. Here, the monks create amazingly lifelike marzipan fruits – as well as being divinely tasty, these frutta di Martorana have become part of the religious tradition of the area, being left for children as a gift from their ancestors on All Souls Day. We get a lesson in marzipan fruit-making. The evening is free for you to choose from Palermo’s many superb restaurants.

23 September (Palermo) Olive oil tasting • Busiate lunch • Limoncello workshop Sicily is world-renowned for the quality of its olive oil, and some of the finest is produced at Frantoio Vallone. The best olives from sun-drenched Sicilian groves are picked by hand and cold-pressed in a matter of hours. The terrain, climate and painstaking attention to detail in the production cycle combine to create a multi award-winning olive oil with a vibrant green colour and complex taste, blending grassy, fruity and spicy notes. Naturally, we sample some for ourselves. A lunch of busiate (handmade, corkscrew-shaped pasta typical of the area, dressed with almonds and pecorino cheese) will be provided at a local trattoria.

What better relaxing activity for the afternoon than limoncello tasting? This glorious lemon-flavoured liquor is, for many, one of the quintessential tastes of the Mediterranean and, at Limonio, we get the chance to walk among the orchards, see the production process, attend a masterclass and of course taste the delicious finished product. Dinner at a quality local restaurant is included this evening.

Bottles of limoncello

24 September (Palermo-London) Day at leisure • Return home A day at leisure invites you to discover the rich history and grandiose architecture of the Sicilian capital, before transferring to the airport for our flight home.

Palermo Cathedral

So much included in your holiday price! * Scheduled return international flights (London/Palermo/London) * Four nights at a centrally located hotel * Buisate lunch and two dinners at high quality local restaurants * La Botte 1962 cookery class, with lunch to follow * Guided walk around Del Capo food market * Mozzarella tasting * Marzipan fruit-making workshop * Olive oil tasting * Limoncello workshop

Holiday details 20 – 24 September 2020 £1,225 per person Single supplement: £190

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Cheese drying

CATANIA

Pistachios, Etna wines and Aztec chocolate in Eastern Sicily 5 days • 27 September – 1 October 2020 • From £1,275 per person Sicily, so wildly beautiful and rich in history, is an essential Italian food destination, with a cuisine that enticingly reflects its melting-pot culture, its almost permanent sunshine and the proximity of the sea. This exceptional stay in the island’s south east features the world’s best pistachios (from Bronte, which hosts an annual Pistachio Festival), gloriously fruity Sicilian wine, ‘stretched’ Ragusano cheese and chocolate still made according to Aztec methods dating back to the Spanish occupation. A cookery class presents the basics of the Sicilian culinary tradition and our hotel in the Baroque city of Catania is perfectly placed to make your own cultural and culinary discoveries.

HIGHLIGHTS Explore the vibrant fresh food and fish markets of Catania Learn how to make arancini and cannoli at a cookery class Taste the ‘green gold’ of Sicily – the pistachios of Bronte

27 September (London-Catania) Arrive in Sicily We fly from London to Catania this afternoon and transfer to our hotel. Dinner at a quality local restaurant follows. Our comfortable hotel in Catania will be surrounded by Baroque architecture in the historic heart of the city.

28 September (Catania) Food market • Cookery class

Sample ‘stretched’ cheese in the stunning Baroque town of Ragusa Visit one of the great Modica chocolatiers, still following Aztec methods of production Savour superb Sicilian wine at one of the vineyards on the slopes of Etna

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A brief guided walk through the produce and fish market of Catania reveals the richly evocative sights, sounds and scents of Sicilian food as well as the tastes. We then proceed to a cookery class at the highly acclaimed Myda Cookery School. In addition to a primer on Sicilian flavours, we also have the chance to make our own specialities – arancini (delicious savoury rice balls) and cannoli (sweet, creamy ricotta-filled pastries) – and enjoy them for lunch.

The afternoon and evening are then at leisure to make your own explorations of Catania’s fine food shops and restaurants.

29 September (Catania) Pistachio tasting • Wine tasting Our morning is dedicated to the pistachio, which grows prolifically in the farmland around Bronte. This regional variety has an intense green colour, making it highly prized for gelato, but also used in such diverse products as chocolate and cheese, pesto and sausage, and liquor and cosmetics. We have the chance to walk the orchards, see how the pistachios are transformed into these various forms, and, of course, taste. Each year, Bronte hosts a Pistachio Festival and at the time of our visit, preparations will be underway.

Massive, brooding Mount Etna dominates almost every view of the landscape in this area. In Greek legend, this was the forge of Vulcan, where Odysseus met the cyclops Polyphemus, and an entrance to the underworld through which Hades abducted Persephone. Fertile volcanic slopes are perfect for wine production, and Etna wines have earned DOC accreditation for the exceptional quality that this unique terroir inspires. We sample some on a visit to one of Etna’s great vineyards.

There are so many excellent restaurants within walking distance of the hotel – this evening is again at leisure to select your own.

30 September (Catania) Ragusano cheese tasting • Modica chocolate tasting DOP-accredited Ragusano cheese is made only in the environs of Ragusa and Syracuse, and made in the same way as it has been for at least the last 500 years. Unpasteurised whole milk from grass or hay-fed cows of the Modicana breed is separated, with the resulting curds ‘stretched’. Cheeses of different ages are available – the younger, fresher cheese has a sweet, delicate taste, whilst the more mature cheese has developed a deeper flavour and a hint of spice. No gastronomic visit to this part of Sicily would be complete without sampling Ragusano.

We then proceed to Modica, where time is set aside for an independent lunch. Modica chocolate is still made according to centuries-old Aztec methods. Manual grinding of the cocoa, rather than the modern technique of ‘conching’, gives the chocolate a grainy, crumbly texture and unique aroma redolent of roasted cocoa beans. Modica chocolate is often flavoured with cinnamon, vanilla, chilli or coffee. We visit one of the great Modica chocolatiers such as Quetzal and sample some for ourselves. Dinner is included at a quality local restaurant this evening.

Emerald green pistachio nuts

1 October (Catania-London) Morning at leisure • Return home With such a food-packed itinerary, you’ll be glad of a morning at leisure to appreciate the splendour of historic Catania for yourself and choose a venue for an independent lunch. In the afternoon, we transfer to the airport for our flight home.

Cannoli with chocolate chips

So much included in your holiday price! * Scheduled return international flights (London/Catania/London) * Four nights at a centrally located hotel * Two dinners at high quality local restaurants * Myda cookery class, with lunch to follow * Guided walk around Catania food/fish markets * Pistachio tasting * Etna wine tasting * Ragusano cheese tasting * Quetzal chocolate tasting

Holiday details

Modica chocolate

27 September – 1 October 2020 £1,275 per person Single supplement: £190

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BOLOGNA

Pasta, cheese and truffles in Italy’s gastronomic capital 4 days • 6 – 9 October 2020 • From £1,295 per person Wherever you travel in Italy, the food is extraordinary. Yet there is one region in particular which stands out for the foodie: Emilia-Romagna. Here you will find the highest quality Parmigiano-Reggiano, truffles, fresh egg pasta, balsamic vinegar and gelato, along with lesser known treats such as the spiced cake panpepato, the walnut liquor nocino and Villa Zarri brandy. Local Lambrusco, once derided but now recognised as one of Italy’s foremost wines, is one of myriad delightful surprises of our visit. Our short break introduces the key highlights of Italy’s gastronomic capital and includes time enough to make your own gourmet discoveries from our centrally located hotel.

HIGHLIGHTS A Bolognese pasta cookery class at the acclaimed Podere San Giuliano Seek elusive truffles in the company of an expert tartufaio and his dog Sample superb Villa Zarri brandy in Castelmaggiore Watch Parmigiano-Reggiano being made and taste various vintages See the amazing balsamic vinegar cellars at venerable makers Giusti Attend an ice cream workshop at the Gelato University!

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For more details visit: authenticadventures.com

6 October

(London-Bologna)

Arrive in Bologna • Podere San Giuliano cookery class We fly from London to Bologna this morning, arriving around lunchtime and transferring to our hotel with a light lunch included en route. After checking in at our hotel, situated in central Bologna, we depart for the delightful agriturismo Podere San Giuliano, which offers an acclaimed pasta cookery class. We enjoy the delicious fruits of our labour for dinner this evening.

7 October

(Bologna)

Walking tour of food shops • Truffle hunt • Brandy tasting There are few better places in the world to shop for gourmet delights than Bologna and our day begins with a short walking tour around some of the city’s best food emporia. Then we depart for the countryside outside Bologna, which is rich in truffles that must be hunted, scented and uncovered. To join an expert tartufaio and his dog truffle-hunting is a wonderful experience, inviting a new appreciation of the rarity and value of these earthly treasures. Truffle may well make an appearance at

lunch, which is included at a local restaurant.

The family-run Villa Zarri distillery is noted for an exceptionally high-quality brandy, created by distilling wine made from the Trebbiano grapes which grow on the hillsides of Tuscany and Emilia-Romagna. The painstaking ageing process, utilising barrels made from a very particular type of oak (from the French forests of Allier and Limousin) elicits subtle chemical changes in the raw spirit and confers a unique colour, perfume and flavour as the alcohol content is reduced from the original 72% to the optimal 43%. The entire recipe of production has been passed down from generation to generation, and today Villa Zarri produces arguably Italy’s finest spirit. We taste some of this beautifully smooth brandy for ourselves. Dinner is by your own arrangement back in Bologna.

8 October

(Bologna)

Parmigiano-Reggiano tasting • Balsamic vinegar tasting Wine tasting • Bollito misto dinner The gloriously versatile granular cheese Parmigiano-Reggiano (Parmesan) is produced exclusively in Parma, Reggio-Emilia, Modena and parts of Mantua and Bologna provinces between the Po and Reno rivers. The state-of-the-art 4 Madonne dairy is the ideal place to watch the time-honoured production process and admire the iconic ‘wheels’ in its impressive ageing store.

Another of the essential flavours of the region is balsamic vinegar, and Giusti has been producing the highest quality balsamic since 1605. Perhaps surprisingly, balsamic requires as much expertise and dedication to yield quality as a fine wine or slow-maturing cheese, being decanted into barrels of decreasing size through the ageing process. Giusti has wonderful cellars to admire, and we taste various ‘vintages’ for ourselves.

We complete a trio of Italian tastes at the Chiarli winery, where we learn about red Lambrusco. Light and refreshing, with a pleasing acidity, this superb wine bears no resemblance to the cloyingly sweet, mass-produced imports of decades past which so coloured our perception of Lambrusco. Lunch is provided at the winery – the chance to pair Lambrusco with delicious local food.

We return to Bologna late afternoon, and in the evening convene for dinner at one of Bologna’s oldest restaurants – Buca Manzoni. This venerable establishment serves up traditional Bolognese specialities, and the more adventurous may want to try bollito misto, a selection of boiled meats including some less conventional options, considered a treat by locals.

9 October (Bologna-London) Gelato University workshop • Return home After a morning at leisure to explore the historical grandeur of Bologna (including the oldest university in Europe) and independent lunch, we check out of our hotel. But with an evening flight, there is time for one more treat, and what better than gelato? Nearby Anzola dell-Emilia is home to the Carpigiano Gelato University – whilst not quite the seat of higher learning that the name suggests, there is nothing frivolous about the courses taught here. Italians take their gelato seriously, and four weeks of tuition under professional instructors is the minimum requirement to attain gelatiere status. We take a stroll around the on-site museum and participate in an ice cream workshop, making and eating our own gelato. We then continue to the airport for our flight home.

Italian gelato

So much included in your holiday price! * Scheduled return international flights (London/Bologna/London) * Three nights at a centrally located hotel * Three lunches and one bollito misto dinner at high quality local restaurants * Podere San Giuliano cookery class, with dinner to follow * Walking tour of food shops * Truffle hunting excursion * Villa Zarri brandy tasting * Parmigiano-Reggiano tasting * Parma ham tasting * Balsamic vinegar tasting * Wine tasting * Gelato University ice cream workshop

Holiday details

Truffle hunting

6 – 9 October 2020 £1,295 per person Single supplement: £140

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Italian olive oil

TUSCANY

Zeri lamb, traditional breads and Carrara marble-cured pork 5 days • 11 – 15 October 2020 • From £1,195 per person Who would have thought that in a region as well-known and beloved as Tuscany there could be an area almost entirely unfamiliar to international visitors, yet beautifully scenic, dotted with medieval towns and home to unique, rustic ingredients and culinary traditions little changed in centuries. This is the territory of Lunigiana. Basing ourselves in historic Aulla, we sample a kaleidoscope of secret tastes, from chestnut bread to ‘peasant pasta’, freshly pressed olive oil to pork fat cured in Carrara marble. This is a hands-on culinary trip, with a cookery class and a walk in the mountains with a Zeri lamb shepherdess amongst the memorable experiences, yet there is time too to make your own gastronomic discoveries.

HIGHLIGHTS Learn how to make herb pie, testaroli and other traditional specialities at a cookery class Watch chestnut bread and panigaccio bread being prepared, and taste them fresh Visit the China Clementi factory to sample this unique bitter liqueur

11 October

(London-Pisa-Aulla)

Arrive in Tuscany • Panigaccio tasting We fly from London to Pisa this afternoon and transfer to our hotel, then straight to dinner at Pasquino’s. This exceptional restaurant is noted for its Lunigiana specialities including the round, unleavened panigaccio, baked in terracotta dishes called testi. The recipe and cookery method have not changed in two millennia, and these simple, fresh breads make a delicious accompaniment to cured meat and cheese, or a chocolatesmothered sweet treat. We watch the panigaccio being made and taste as part of dinner.

Savour Lardo di Colonnata, delicious pork fat cured in Carrara marble

12 October

Visit the Olio Moro olive grove, see oil pressed and participate in a tasting

We head into the mountains this morning, to the agriturismo Montagna Verde, for a cookery class. Dishes likely to feature include a wonderful herb pie, which has a protected recipe, and testaroli – pancake-like disks made with water, flour and salt, cooked in ancient ovens, cut into rhombus shapes and eaten like

Follow a shepherdess and her sheep in the mountains and taste the renowned Zeri lamb

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(Aulla)

Cookery class • Village walk

pasta (particularly delicious as the porous batter absorbs any sauce with which they are served). Testaroli have been made since Roman times and in more recent centuries became known as ‘peasant pasta’, but these days it is considered a dish in danger of being forgotten. We eat our finished dishes for lunch.

Early afternoon, we take a gentle walk around one of the lovely villages of the area. If honey is being produced, we will try some.

On our return to Aulla, the evening is free for you to choose one of the town’s myriad excellent restaurants for dinner.

13 October

(Aulla)

Chestnut bread tasting • Picnic • Liquor tasting Around an hour from Aulla are the chestnut woods of Regnano.

Here we watch Lunigianese chestnut bread being made and sample some ourselves. A walk around the chestnut groves, by way of some of the few remaining traditional drying huts, reveals more about this important food source. Our delightful host, Fabio Bertolucci, gave up his city job to preserve this dying art.

We then enjoy a splendid picnic prepared by locals.

En route back to Aulla we stop in Fivizzano to see how China Clementi, an alcoholic elixir made with bitter herbs, has been made since it was first produced in 1884. We sample its unique bitter flavour. The evening is again at leisure to choose your own dining venue in Aulla.

14 October

(Aulla)

Carrara marble visit • Lardo di Colonnata tasting Olive oil tasting Turning our attention away from food for a couple of hours, we discover one of the region’s other great contributions to Italian culture – marble. The quarries of Carrara, rich in white and blue-grey marble, have been in constant production since the time of Ancient Rome, and supplied the stone for countless masterpieces of Renaissance sculpture, including Michelangelo’s David. We stop to admire one of the many quarries in the area, then watch the production (and savour a taste) of Lardo di Colonnata, pork fat traditionally cured with salt and herbs in local marble and white as the stone itself. Lunch is at your leisure in Colonnata.

In the afternoon, we visit the Olio Moro olive grove to walk the plantation, see the oil presses, enjoy a professional olive oil tasting demonstration and, of course, take part. Once again, dinner is independent in Aulla this evening.

Carrara marble

15 October (Aulla-Pisa-London) Zeri lamb excursion and lunch • Return home Nearby Zeri is a region of rugged mountains, picturesque villages and sheep farms – Zeri lamb is highly prized in Italy for unique provenance and sublime quality. We have a wonderful treat lined up this morning – the opportunity to follow a Zeri shepherdess and her flock into their mountain pastures, and learn what makes this breed so special. If she is making cheese, we will try some, and there is the chance to try mouthwatering Zerasco roast lamb during lunch at Ristorante Catinella. In the afternoon, we proceed to Pisa airport for our flight home.

So much included in your holiday price! * Scheduled return international flights (London/Pisa/London) * Return transfers (Pisa/Aulla/Pisa) * Four nights at a centrally located hotel * Picnic lunch, Zerasco lamb lunch and panigaccio dinner at high quality local restaurants * Montagna Verde cookery class, with lunch to follow * Chestnut grove visit and chestnut bread tasting * China Clementi tasting * Carrara marble quarry visit and Lardo di Colonnata tasting * Olive oil tasting * Zeri lamb excursion and tasting

Holiday details

Testaroli

11 – 15 October 2020 £1,195 per person Single supplement: £100

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Paella Valenciana

SEVILLE

Ibérico ham, Manzanilla sherry and traditional tapas 5 days • 4 – 8 October 2020 • From £1,295 per person With its enthrallingly rich history, grand monuments and almost year-round sunshine, Seville is already a spectacular short break destination. But add in the opportunity to sample the best food and drink that Andalucia has to offer and you have the perfect place to spend five days. Our stay includes plenty of free time to make your own explorations of this majestic city, along with gourmet highlights galore from the freshest goat’s cheese to the uniquely beautiful flavours of Ibérico ham and Manzanilla sherry. A cookery masterclass reveals the secrets of the perfect paella and a tapas dinner demonstrates why small is beautiful when it comes to Andalucian cuisine.

HIGHLIGHTS A walking tour of one of Seville’s great food markets A ‘perfect paella’ cookery class at a nearby olive farm

4 October

(London-Seville)

Arrive in Seville We fly from London to Seville this afternoon, arriving early evening. After checking in at our perfectly-situated hotel, we walk to a local restaurant such as the centuries-old El Rinconcillo for some sublime Sevillian specialities.

Sample the world-famous Ibérico ham at one of the drying houses

5 October

Visit the Manzanilla sherry cellars of Sanlúcar de Barrameda to taste

Following a short morning walk around a lively food market, we head out of the city to an olive farm for a cookery class focused on that most iconic of Spanish dishes, the paella. Whilst the ingredients of the paella can vary from city to city, Seville is a good place to find the most authentic Valenciana recipe more likely to use meat such as rabbit or snail than seafood. We learn the secrets of the perfect paella here, including the allimportant flavour-filled crust – the socarrat. And, of course, we enjoy our creations for lunch.

Enjoy the freshest goat’s cheese at a local dairy Traditional tapas dinner to sample the small plates of Seville

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(Seville)

Walking tour of food market • Paella cookery class Walking tour of Triana

Back in Seville, the old quarter of Triana is a delight to discover on a brief walking tour which introduces the markets and food stalls, as well as charming traditional ceramics chops and characterful bars. The evening is at leisure to choose your own restaurant for dinner.

6 October

(Seville)

Ibérico ham tasting Much of today is dedicated to an Andalucian delicacy renowned the world over. Under protected origin regulations, true Ibérico ham may only be made from Iberian black pigs (or at least 50% cross-breeds) which have been allowed to roam free range among oak orchards and which feed almost exclusively on acorns prior to slaughter. Once salted and dried, the hams are cured for at least 12 months, in some cases as long as four years, to confer the required depth of flavour. At Eiriz Jamones, one of the foremost producers, we see how the environment in which the pigs live and their diet contribute to the amazing taste of the ham, which we sample for ourselves. Lunch is also provided. Late afternoon, we return to Seville, where the remainder of the day is at your leisure.

7 October

Spanish tapas

(Seville)

Manzanilla sherry tasting • Goat’s cheese tasting Tapas dinner Another of the iconic tastes of the region is sherry, and one of the best is Manzanilla, made exclusively (according to its protected origin status) in the bodegas of Sanlúcar de Barrameda, 12 miles or so closer to the sea than Jerez, the traditional home of other sherries. As such, it is said to combine dry, saline notes and the aroma of sea spray with a zesty liveliness. Traditional Manzanilla sherry is bottled after 3-5 years of maturation, but a richer, older version is bottled at 6-7 years. Best served slightly chilled, Manzanilla is the perfect accompaniment to a host of Andalucian tastes such as tapas and jamon, and we try some for ourselves. 45 minutes or so from Sanlúcar is the historic city of Cadiz, where we have a short time at leisure to wander its charming streets and find a venue for lunch (not included).

In the afternoon, we continue to Queseria Gazul, a dairy producing some excellent artisan cheeses, particularly goat’s cheese. Made from the milk of herds left to freely roam the local landscape, goat’s cheese is an ethnographic treasure – delicious enjoyed either creamy, fresh and just days old, or mature, with a stronger, fuller flavour. A tasting is presented.

In the evening we head out to a local restaurant such as Zalata to try another essential taste of Seville – tapas. ‘Tapa’ literally translates as ‘cover’ or ‘lid’, with the food itself or the saucer on which it is served initially used to cover the top of a glass to protect the drink when sand was swirling on a windy day. So good was this combination of salty snack and alcoholic drink (and so successful did bartenders find it in retaining their customers) that it became a tradition. These days it is a particular pleasure to stroll from bar to bar trying the house specialities, but for convenience we sample several in one place.

8 October (Seville-London) Day at leisure • Return home There is much more to Seville than its cuisine and today is free for you to make your own explorations – perhaps to visit the largest Gothic cathedral in the world, or the breathtaking Alcazar complex adjoining it, which stood in for the idyllic kingdom of Dorne in Game of Thrones. Be sure to shop for some gourmet souvenirs and take a taste of Seville with you. In the evening, we transfer to the airport for our flight home.

Plaza de España

Jamon

So much included in your holiday price! * Scheduled return international flights (London/Seville/London) * Four nights at a centrally located hotel * One lunch and two dinners at high quality local restaurants * Paella cookery class, with lunch to follow * Olive oil tasting * Walking tour of food market * Walking city tour * Ibérico ham tasting * Manzanilla sherry tasting * Goat’s cheese tasting

Holiday details 4 – 8 October 2020 £1,295 per person Single supplement: £140

Call our team of experts on 01453 802530

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Wines of Châteauneuf-du-Pape

PROVENCE

Lavender, goat’s cheese and Châteauneuf-du-Pape 5 days • 19 – 23 October 2020 • From £1,375 per person Provence is one of the great regions of Europe for the foodie traveller. Here, time-honoured French culinary traditions meet the vibrant, sun-ripened produce and fresh fish of the Mediterranean, rustic country cooking and some of the continent’s finest wine appellations.

The landscapes too are mesmerising – vine-carpeted hillsides, colourful fruit groves and postcard-pretty villages. This short break takes you off-the-beaten-track to charming Cavaillon, famed for its melons, from which we discover a host of sublime Provençal tastes, including Châteauneuf-du-Pape wine, traditional sweets and creamy goat’s cheese, as well as some the most memorable towns, villages and views.

HIGHLIGHTS A cookery class at the outstanding Provence Gourmet in Aix-en-Provence Sample the Provençal sweet calisson at its prestigious makers Wine tasting at a Châteauneuf-du-Pape vineyard, Domaine Mousset Learn more about the lavender for which Provence is so renowned Savour the candied fruit and chocolate delights of Confiserie St Denis Watch and sample the making of goat’s cheese and taste it fresh

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19 October

(London-Marseilles-Cavaillon)

Arrive in Provence We fly from London to Marseilles early afternoon and transfer to our elegant hotel in Cavaillon, the ‘melon capital’ of France (which every July hosts a Melon Festival). Dinner is provided this evening.

20 October

(Cavaillon)

Provence Gourmet cookery class • Calisson tasting Provence Gourmet, in the delightful town of Aix-en-Provence, is famed for its cookery class, which introduces the produce and flavours of the region in an endlessly engaging way. We join them this morning to learn the secrets of Provençal cuisine and create some mouthwatering dishes of our own, which we enjoy for lunch.

In the afternoon, we proceed to the Musée Calissons, dedicated to all things calisson, the traditional sweet of Provence. This much-loved confection is made from candied fruit (usually

melon) and ground almonds, covered with royal icing. The name is thought to derive from the Provencal term ‘di calin soun’, meaning ‘they are hugs’, and calissons still bring as much comfort and pleasure as they have done for hundreds of years.

With many high-quality restaurants from which to choose in Cavaillon, the evening is at leisure for you to dine independently.

21 October

(Cavaillon)

Châteauneuf-du-Pape wine tasting One of the great names in French wine-making is Châteauneuf-du-Pape, an AOC-accredited region of exceptional quality vineyards located around the villages of Châteauneufdu-Pape, Bédarrides, Courthézon and Sorgues. As the name suggests, this region is strongly linked with papal history, as far back as the Avignon Papacy of 1309-76, when the French popes helped develop viticulture around their new seat of power.

Typically, the terroir is stony, which helps retain heat during the night and moisture during the summer, resulting in quicker maturing grapes and eventually tannin-rich, full-bodied wines that age well. We stop at Château Fines Roches, commanding panoramic views of the surrounding vineyards, for a taste of the sublime wine produced in the neighbouring Domaine Mousset.

Lunch is provided in this splendid setting.

We return to Cavaillon mid-afternoon, and the afternoon and evening are free to make your own cultural and culinary explorations.

22 October

Cavaillon melon

(Cavaillon)

Lavender Museum • Candied fruit/chocolate tasting Lourmarin visit • Goat’s cheese tasting Few scents and sights define Provence as evocatively as lavender. Though the mauve carpets of lavender will have been harvested in July and August, before our arrival, there is still much to appreciate at the Lavender Museum of Cabrières d’Avignon. Housed in a traditional Provençal stone house, this lovely museum describes the many virtues of this most versatile plant, with historic stills used in the distillation process and other more fragrant exhibits.

A few minutes up the road is Beaumettes, home to the Confiserie St Denis, producer of the highest quality candied fruits (fruits confits) and chocolate. We enjoy an indulgent tasting from their selection, then proceed to Lourmarin, considered one of the most beautiful villages in France, where there is time to wander and stop for lunch (not included).

En route back to Cavaillon, we call in at the Ferme du Bregalon, a farm which produces a very highly regarded goat’s cheese.

The cheese can be created within two days of milking the goats, so this is the chance to taste a great flavour of Provence at its freshest and most delicious. Dinner is provided at the hotel or quality local restaurant this evening.

23 October (Cavaillon-Marseilles-London) Return home A further morning at leisure invites a little shopping for Provençal treats to take home. After an independent lunch, we transfer to Marseilles for our flight home.

Calissons, traditional sweets from Provence

Lourmarin

So much included in your holiday price! * Scheduled return international flights (London/Marseilles/London) * Return transfers (Marseilles/Cavaillon/Marseilles) * Four nights at a centrally located hotel * One lunch and two dinners at high quality local restaurants * Provence Gourmet cookery class, with lunch to follow * Calisson tasting * Châteauneuf-du-Pape wine tasting * Visit to Lavender Museum * Candied fruit/chocolate tasting * A tasting of Goat’s cheese

Holiday details

French goat’s cheese

19 – 23 October 2020 £1,375 per person Single supplement: £130

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Raw organic red saffron

THESSALONIKI

Saffron secrets and sublime seafood in Greece’s second city 5 days • 2 – 6 November 2020 • From £995 per person Second city in terms of population perhaps, but Thessaloniki stands alone in terms of its Greek gastronomic credentials. ‘Salonica’ is at the heart of an exceptional food-producing region, with farms producing the best saffron in the world and some of the best olive oil, vineyards in the shadow of Mount Olympus using indigenous grape varieties and a blend of the ancient and ultramodern to put Greece on the wine map, and the bountiful Aegean Sea yielding seafood of sublime quality. Explore millennia of history and colourful culture along with the cuisine on this lovely short break, and perhaps you will come to agree that ‘no-one will be without a homeland as long as Salonica exists’.

HIGHLIGHTS Tasting at Yanni’s, one of Europe’s foremost olive oil producers Absorb the sights and scents of Modiano, the city’s open food market A Greek culinary masterclass at LaChef Levi

2 November

(London-Thessaloniki)

Arrive in Thessaloniki • Olive oil tasting We fly from London to Thessaloniki this morning, arriving early afternoon. Our first foodie visit is to Yanni’s, a husband and wife team specialising in early-harvest extra virgin olive oil, renowned as one of Europe’s finest. We appreciate the timeless beauty of the groves, watch the production process and taste the gold-green oil. We check in at our centrally located hotel and enjoy a dinner of Greek specialities at a local restaurant (included).

Learn the secrets of the world’s most expensive ingredient at a saffron farm

3 November

Appreciate the versatility of the red pepper at a beautiful farm

Just a few minutes’ walk from our hotel is the historic open food market Modiano, where tiny tavernas and bars are dotted among glorious displays of fresh fish, richly fragrant spices and coffee, glistening olives, and sun-blushed fruit and vegetables.

Armed with this primer on Greek ingredients, we continue to a

Wine tasting at the highly renowned Gerovassiliou estate

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(Thessaloniki)

Walking tour of food markets • Cookery class Walking tour of Thessaloniki

cookery class at LaChef Levi, Greece’s first private chef school, for expert guidance on creating the perfect starter, main and dessert – all local favourites. We settle down with a glass of wine to enjoy our own culinary inventions for lunch.

Thessaloniki has a wonderful history dating back to the days of Philip of Macedon and his son Alexander the Great, and a host of sites in the heart of the city attest to this great heritage.

On a brief walking tour, we view some of Thessaloniki’s grand monuments and learn a little of its place in the ancient world.

With bearings found, the evening is at leisure to choose your own restaurant for dinner.

4 November

(Thessaloniki)

Visit to a saffron farm • Visit to a red pepper farm

Red peppers from Florina

Greek saffron is acclaimed as the best in the world for its flavour, aroma and colour, and Kozani (a couple of hours from Thessaloniki) is the perfect place to pay homage to this most expensive of ingredients. In Greek mythology, Crocus was a companion of Hermes, tragically killed in a game of discus.

Distraught, the god transformed his body into a flower. Saffron is derived from the stigma of the crocus, but each flower produces only three stigmas, so more than 150,000 flowers are required to produce one kilogramme of this gentle spice. We visit one of the region’s great saffron farms to see the crocus fields, the means of production and some of its myriad uses. This is also a great opportunity to stock up on some exceptional saffron yourselves. Lunch at the highly regarded Restaurant Naoumidis in Kozani follows.

The Naoumidis family also make an appearance this afternoon, as we visit a fascinating Florina pepper farm. Here we see these succulent, versatile fruits transformed into spices, pepper sauces, pepper spreads and pickles. Dinner this evening is under your own arrangement back in Thessaloniki.

5 November

Sesame bread rings

(Thessaloniki)

Wine tasting Saviour of the near-extinct Malagousia grape, now at the heart of some great Greek wines, Vangelis Gerovassiliou has brought all of his experience and expertise to a wine estate set gloriously between the sea and Mount Olympus. Here, the ancient and the state-of-the-art come together in the production of wines of exceptional quality, and we enjoy an on-site wine tasting. A fine museum on the estate traces the history of wine back to Roman times and includes a collection of more than 2,000 corkscrews.

On our return to Thessaloniki, why not sample of the city’s sublime street food for lunch? The afternoon is also at your leisure to discover for yourself the secrets of Greece’s second city. This evening, though, we conclude the gourmet aspect of our stay with a seafood dinner at a local restaurant. Thessaloniki is perfectly located to make the most of the bounty of the Aegean Sea, and its chefs are particularly skilled in presenting locally caught fish and seafood in the freshest and more delicious ways.

6 November (Thessaloniki-London) Morning at leisure • Return home After a further morning at leisure to shop for souvenirs and make more of your own discoveries of this engaging, historic city, we transfer to the airport for our flight home.

Greek pimento-stuffed green olives

So much included in your holiday price! * Scheduled return international flights (London/Thessaloniki/London) * Four nights at a centrally located hotel * One lunch and two dinners at high quality local restaurants * LaChef Levi cookery class, with lunch to follow * Olive oil tasting * Walking tour of food market * Walking city tour

Night view of Thessaloniki

* Visit to a saffron farm * Visit to a red pepper farm * Wine tasting

Holiday details 2 – 6 November 2020 £995 per person Single supplement: £110

Call our team of experts on 01453 802530

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Booking Conditions Your package holiday booking is with Andante Travels, The Clock Tower, 4 Oakridge Office Park, Southampton Road, Whaddon, Salisbury, SP5 3HT. Telephone: 01722 713800 email: tours@andantetravels.com.

Arblaster & Clarke, Historical trips and Authentic Adventures are trading names of Andante Travels Ltd These Booking Conditions set out the terms on which you contract with us and this contract is made on the terms of these booking conditions, which are governed by English Law, and the jurisdiction of the English Courts. If you reside in Scotland or Northern Ireland you may choose the applicable law and jurisdiction if you wish to do so.

In these booking conditions, “you” and “your” includes all persons named on the booking (including anyone who is added or substituted at a later date). “We”, “us” and “our” means Andante Travels.

Andante Travels is a subsidiary of Specialist Tours Limited (company number 08395250). Except where otherwise stated, these booking conditions only apply to holiday arrangements which you book with us and which we agree to make, provide or perform (as applicable) as part of our contract with you. All references in these booking conditions to “holiday”, “booking”, “contract” or “arrangements” mean such holiday arrangements unless otherwise stated.

Key points

You enter into a booking with us when we issue our booking confirmation/invoice. If you then cancel, there will be cancellation charges. Initially as a minimum this may only be a deposit, but can go up to 100%.

You can make changes to your booking in certain circumstances. We make a charge for this. We can change and cancel your booking. We’ll pay you compensation in certain circumstances.

We are responsible to you for providing your holiday but there are legal limits.

ANDANTE TRAVELS is a member of AITO and holds ATOL number 3552 issued by the Civil Aviation Authority.

Book by phone, by email or online

All information provided in the brochure/website is, to the best of our knowledge or belief, correct at the time of publication. We will advise you of any changes that are fundamental to the contract, or which we believe will affect your enjoyment of the holiday. Please advise us if there is any requirement, which you believe is fundamental to your holiday so that we can give you the latest information at time of booking.

When you ask us to proceed with a booking you will be required to make a (minimum) deposit payment which will vary dependent on the specific holiday you are booking. This will be advised at the time of booking and confirmed in your booking confirmation. It may also be necessary to collect payment at the time of booking for other (non-refundable) costs e.g. flight tickets, transfers etc. In the case of bookings made after the balance due date, we will require full payment for the holiday.

You must be at least 18 years old to make a booking and you guarantee that you have the authority to accept, and do accept, these terms and conditions for all members of the party (including anyone who is added or substituted at a later date), and in particular payment for all the persons on the booking. We reserve the right in our absolute discretion to refuse to accept any booking without necessarily specifying a reason.

A contract is made when we accept your booking and issue our written booking confirmation/ invoice. If we cannot accept or confirm the booking, any money paid will be promptly refunded.

On receipt of the booking confirmation/invoice it is important to check the details and if there is any inaccuracy this must be notified to us immediately. It may not be possible to make changes or corrections later, or additional costs may be incurred which we will have to pass on to you.

Many of our holidays are based on specially negotiated airfares booked in a specific airline booking class. At the time of booking if these fares are not available, we will endeavour to secure an alternative air fare and advise you of any additional cost. Please note that most special air fares are non-refundable and non- changeable.

Insurance

It is a condition of booking with us that you and all members of your party obtain travel insurance and that you do not travel against medical advice. The cost of repatriation, medical and other treatment overseas can be high and we are unable to assist in meeting those costs. You should organise it immediately when you book so as to be covered in the case of ill health. We do not check insurance policies however we request written details (insurer’s name, policy number and the insurer’s emergency contact number) no later than 6 weeks prior to departure.

Payment

We hold your deposit (and any additional payment required at the time of booking) towards the full cost of the holiday. The balance must be received by us no later than the final payment due date shown on your booking confirmation/invoice, as appropriate to your holiday. If you do not pay the full cost within the time specified we may treat your holiday as cancelled by you in which case the cancellation charges shown in point 4 - Cancellation by You, will apply.

Deposit Payments: UK Guests: Deposits: £500 | Bare Bones Tours: £250 US Guests: $250 for tours costing up to $1500 $750 for tours costing between $1500 and $4500 $1250 for tours costing over $4500 Ways to Pay - we accept payment by Visa, MasterCard, (American Express in the US only), cheque or bank transfer for which no levy is charged by us. Your bank or credit card provider may charge an additional financial processing charge and we cannot be responsible for any such charges.

Please Note: if you are paying from an overseas bank account we will charge an additional £10 for overseas bank charges incurred by us. A surcharge of 2.5% will be applied for card payments made with cards registered outside the EEA and USA.

Your holiday price

a) Prior to booking you will receive a verbal quote based on your specific holiday requirements and travel dates. b) We reserve the right to notify you of any alteration in the advertised or quoted price and any changes in holiday arrangements before accepting your booking.

NB: We make every effort to ensure that the most up to date and correct prices are shown on our website. We operate a pricing policy which means that the earlier you book the cheaper the holiday will be. Our very best prices are reserved for those who book early. We also commit that we will not offer the same holiday at a lower price to anyone that has booked after you (or we will refund you the difference between your price and the price they pay). If you do not wish to accept the corrected and actual price of the holiday, we will cancel the booking and provide a full refund of any monies you have already paid. Alternatively you may amend your booking or select an alternative holiday at the applicable and correct price. c) Subject to these conditions, once we have confirmed your booking, the price is fully guaranteed and will not be subject to any additional ‘surcharges’, which means any increase due to changes in the price of the carriage of passengers resulting from changes to the cost of fuel or other power sources, the level of taxes or fees imposed by third parties, including tourist taxes, landing taxes or embarkation or disembarkation fees at port and airports or exchange rates. d) Prices in our brochures and/or on our website are calculated on rates of exchange linked to those available to us; either based on rates previously secured or our view of currency exchange rates applicable at the time payments are due.

Single, Double, Twin Bedded Rooms Single supplements are payable for sole occupancy of a room. A single room does not guarantee

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the provision of a double or twin room, and in some instances may be smaller. A ‘double’ bed is often two single beds pushed together, sometimes with double bed base linen (although it is not unusual for single duvets to be provided in some hotels for doubles).

Cancellation by you

If you or any member of your party wish to cancel your holiday, or if you fail to pay the full cost of the holiday within the specified time, you will be liable as a minimum, to pay the charges detailed below up to the point of cancellation, in addition to any non-refundable items*. Or in the case of failure to pay, at the date that we deem your booking to have been cancelled. Written notification from the person who made the booking must be received at our offices. The cancellation charge will be calculated according to the date this is received, or the date upon which your cancellation is treated as occurring because of non-payment. *Non-refundable holiday costs charged for at the time of booking, including upgraded air tickets, hotel upgrades, extensions, extra overnight stays, transfers etc., will be charged at 100% and the charges shown below will then apply to the remainder of the holiday cost and any amendment charges are not refundable. Additional accommodation costs for reduced occupancy or other components, may be payable in the event that one or more passengers cancels but where remaining passengers still wish to travel.

Cancellation by us

We start planning the holidays we offer many months in advance. Occasionally, we have to make changes to and correct errors and other details both before and after bookings have been confirmed or cancel confirmed bookings, events or activities. Holidays to remote and in some cases, underdeveloped parts of the world carry the risk that parts of the holiday may be subject to alterations beyond our control, sometimes at short notice. Whilst we always endeavour to avoid changes and cancellations, we must reserve the right to do so.

Financial protection

We provide full financial protection for our package holidays.

Flight inclusive tours: we hold an Air Travel Organiser’s Licence issued by the CAA (ATOL No. 3552) which provides for your protection in the event of Andante Travels Ltd insolvency. The price of your air holiday packages includes the ATOL Protection Contribution (APC) we pay to the CAA. This charge is included in our advertised prices. the ATOL Protection Contribution (APC) we pay to the CAA. This charge is included in our advertised prices. When you buy an ATOL protected flight or flight inclusive holiday from us you will receive an ATOL Certificate. This lists what is financially protected, where you can get information on what this means for you and who to contact if things go wrong.

Not all holiday or travel services offered and sold by us will be protected by the ATOL scheme as explained below.

Tours without flights arranged by us: The Association of Bonded Travel Organisers Trust Limited (ABTOT) provides financial protection under The Package Travel and Linked Travel Arrangements Regulations 2018 for Andante Travels Ltd, and in the event of their insolvency, protection is provided for the following:

a) non-flight packages and

b) flight inclusive packages that commence outside of the EU, which are sold to customers outside of the EU. ABTOT cover provides for a refund in the event you have not yet travelled or repatriation if you are abroad. Please note that bookings made outside the EU are only protected by ABTOT when purchased directly with Andante Travels Ltd. In the unlikely event that you require assistance whilst abroad due to our financial failure, please call our 24/7 helpline on 01702 811397 and advise you are a customer of an ABTOT protected travel company.

You can access the The Package Travel and Linked Travel Arrangements Regulations 2018 here: https://www.legislation.gov.uk/ukdsi/2018/9780111168479/contents.

AITO quality charter

Authentic Adventures (Trading name of Andante Travels Ltd) is a member of the Association of Independent Tour Operators. The Association represents Britain’s leading independent tour operators and encourages high standards of quality and service. Andante travels Ltd abides by the Association’s Code of Conduct and adheres to the AITO Quality Charter which can be viewed on www.aito.com. Visit our website to find out more about the Association or call 020 8744 9280.

Data Protection/Privacy

To process your booking and to ensure that your travel arrangements run smoothly and meet your requirements we need to use the information you provide (such as name, address, passport information, email address, mobile number any special needs/dietary requirements, etc.).

Any such personal data that you provide will be held securely and for the purpose you have provided it, in accordance with both the Data Protection Act 2018 and the General Data Protection Regulation 2016/679.

We take full responsibility for ensuring that proper security measures are in place to protect your information. We must pass the information on to the relevant suppliers of your travel arrangements such as airlines, hotels, transport companies, etc. We will not however, pass any information on to any person not responsible for part of your travel arrangements. This applies to any sensitive information that you give to us such as details of any disabilities, or dietary/ religious requirements. In making a booking, you consent to this information being passed on to the relevant persons only.

We may need to disclose personal data to a third party within countries outside the European Economic Area (EEA) for the purpose of providing your holiday. Controls on data protection in your destination may not be as stringent as in the UK. In addition, your data may be disclosed to regulatory bodies or public authorities such as customs or immigration for the purposes of monitoring and/or enforcing compliance with any regulatory rules/codes.

We will only send you information about special offers, brochures, new holidays and competitions if you have ‘opted in’ to receive news from Andante Travels Ltd. If you do not wish to receive this information, you can use the ‘unsubscribe’ function at the bottom of any email communication or just let us know.

For full details of how we may use your personal information and your rights in relation to your personal information, please see our Privacy Policy on our website: https://andantetravels.com/ privacy By booking online, or over the phone, you are stating that you have read and agreed to our Privacy Policy. A copy of which can be found here: https://andantetravels.com/privacy We are ANDANTE TRAVELS LTD, registered limited company no. 1969761.

Registered offices: The Clock Tower, Unit 4 Oakridge Office Park, Southampton Road, Whaddon, Salisbury, SP5 3HT. New York Office: 271 Madison Avenue, Suite 904, New York, NY 10016.

Full Booking Conditions are available on our website: www.authenticadventures.com/booking-conditions/ or give our team a call: 01453 802530

SPECIALIST Journeys Authentic Adventures is part of the Specialist Journeys Group, a collection of some of the world’s finest niche tour operators, we truly put the special in Specialist Journeys. With trips both designed and led by experts, these aren’t just holidays - they are unique and memorable travel experiences.

Contact our team today or request a brochure from any of our specialist operators. www.specialistjourneys.com | 01722 569 415

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