Gregg Wallace Food Holidays 2019

Gregg Wallace Food Holidays

ITALY May - November 2019

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from ÂŁ999 per person

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my love affair with Italy I’ve been in love with Italy since my first visit 20 years ago, and fortunate enough to return every year since, both personally and professionally. Six years ago I met my wife Anna, whose parents hail from Rome and Naples – a happy union extending my understanding of what was already my favourite country. In recent years, we have rented a house in Italy for the whole of August, driving down with a car full of clothes, books and cooking utensils… because the aspect of ‘la vita italiana’ that I most enjoy is the food.

Without doubt, the food to be found in Italy is some of the best in the world. I hesitate to call it ‘Italian food’ because this is a nation not long unified and every region is so distinctly different, with cuisine born of necessity or abundance, climate and landscape, history and culture. But what all regional dishes share is an unwavering respect for the quality of ingredients. These specialities and ingredients, which may derive from just one tiny corner of one particular region, have conquered the world, and those of us who make our living in food owe Italy a tremendous debt.

So when it came to creating a range of food holidays, Italy was where I wanted to start. I’ve partnered with Authentic Adventures, part of the UK’s leading special interest holiday group, to craft seven itineraries showcasing the very best of Italian regional cuisine. In the company of renowned local food experts, you’ll enjoy dining experiences from street food to Michelin-starred restaurants, and hands-on activities such as cookery classes and truffle-hunting; you’ll taste the finest meats, cheeses and wines, and discover cookery techniques little changed in centuries.

My food holidays are not just about ‘what’ the Italians eat, but also ‘why’ and ‘how’; they tell the stories that underpin this glorious cuisine. I’ll even be joining you on a few of them – not as the expert, but as an eager foodie ready to indulge.

I’m absolutely delighted to be involved in this project – it’s something I have been dreaming of for a number of years. I do hope these holidays excite you just as much!

Ciao!

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Join a truffle-hunter and his dog in the search for gastronomic buried treasure

Why choose a Gregg Wallace Food Holiday?

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

So why choose a Gregg Wallace holiday? Here are four perfect reasons.

Packed with gourmet experiences Many travel companies offering food holidays include just one or two ‘hands-on’ experiences, whereas Gregg Wallace Food Holidays include unforgettable activities, excursions and visits every single day.

There are cookery classes, some with acclaimed organisations such as Cotumè and the Academia Barilla, others based around pasta 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, make marzipan fruits with the monks of San Francesco, harvest salt the ancient way and join in the festivities at a Pistachio Festival. 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. There are familiar tastes, but never better presented than here, as you visit the most prestigious makers of cheeses such as Parmigiano-

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Arancini - typical Sicilian street food Reggiano, Ragusano and Castelmagno, and cured meats from Parma ham to the sinfully delicious culatello. But there are also some surprising tastes – majestic Marsala and Lambrusco, unrecognisable from their mass market counterparts, for example, the fiercely garlicky fondue-like bagna cauda, granular Modica chocolate still made according to Aztec methods, the pancake-like ‘peasant pasta’ testaroli, and the bittersweet walnut liqueur Nocino.

Memorable dining, from street food to Michelin-starred restaurants Again, other holiday operators may include a handful of meals. Gregg Wallace Food Holidays include breakfast and almost every lunch and dinner. And what a variety of dining we feature! At one end, humble but mouthwatering street food. At the other, Michelin-acclaimed restaurants such as the 2-star Locanda Don Serafino in Ragusa and centuries-old Del Cambio, the grande dame of Turin, where diners are following in the footsteps of Mozart and Napoleon. And in the middle, a host of memorable meals at trattorie, osterie, agriturismi and other local restaurants, from the homely to the refined, but united by reputations for excellence and for serving up exceptional regional specialities utilising the freshest and finest ingredients.

Inspired by experts, led by experts

Beautifully located, quality hotels

These tours have been designed by Authentic Adventures expert Rosetta Ferrari, who has been creating and leading Italian food tours for more than 20 years. As her name suggests, Rosetta has Italian heritage and family hailing from the Parma area. Many of these family members are involved in food production, and Rosetta herself once ran a food business in Parma. She is even a member of the exclusive Italian Society of Cheese Tasters! Gregg, too, has been involved in the creations of these holidays, offering invaluable 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 Italian food, but the ‘how’ and the ‘why’, putting regional cuisine into its historical and cultural context. Selected departures will also be accompanied for a day by Gregg himself, joining in with the activities, enjoying with you the sublime cuisine and discussing his life in food over pre-dinner drinks.

Italy is particularly noted for its rich cultural heritage, as well as its cuisine, and these holidays invite you to appreciate some magical towns and cities. We will be staying in high quality (generally 4* and above, except in Northern Tuscany where 3* is the best available category) hotels in the historic heart of Parma, Bologna, Catania, Turin, Aulla, Ragusa and Palermo, with elegant squares, grand cathedrals and churches, bustling cafes and restaurants, and outstanding food shops within easy walking distance. In more rural areas, such as Pontremoli and Marsala, we stay in wonderfully secluded resorts set in vineyard-clad hills.

So, 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 one or two independent meals to sample your own choice of dining venue.

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Icons of Italian gastronomy

There are countless legendary foodstuffs of Italy – 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 Italian food, all of which appear in this collection of food holidays.

Parmigiano-Reggiano and DOP (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 Italy has numerous other DOP cheeses, including Sicily’s ‘stretched curd’ Ragusano and Vastedda, the saffron and black pepper flavoured Piacentinu Ennese and the semi-hard Alpine Castelmagno.

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Barolo, Barbaresco, Lambrusco and Marsala wines

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Italian wines, particularly the Barolo and Barbaresco reds made from the Nebbiolo grapes that grow in a tiny corner of Piedmont, belong in the most exalted company – full-bodied and richly tannic, mellowing beautifully with age. But some have become unfairly maligned, with low quality examples flooding the international market in decades past. To try Lambrusco in Bologna or Parma is to rediscover a dry, crisp and fresh wine perfect as an accompaniment to the great food of EmiliaRomagna. And a visit to the Marsala cellars of Sicily (where we have arranged an unforgettable candle-lit dinner) invites new appreciation of a fortified wine too often just used as a cooking ingredient. With delicious notes of vanilla, tobacco, brown sugar and apricot, a glass of Marsala is the perfect way to end a meal.

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Black and white truffles

Zeri lamb

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 Turin and Bologna holidays include a truffle-hunting experience.

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. On our Tuscany tour, we spend time in the mountains with a Zeri shepherdess, see the lamb cooked in the traditional way in cast-iron pots over coals, and, of course, taste it for ourselves.

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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. Both Parma itineraries include 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 holiday, where four weeks of intensive training is offered to budding gelatieri. Sicily, and particularly the UNESCO World Heritage-listed Baroque town of Noto, is often said to have the best ice cream in the world. Guests on the Southeast Sicily tour may judge that for themselves, and guests on the Western Sicily tour sample the refreshing granita, a flavourful sorbet-like dessert served with a sweet brioche bun.

Culatello di Zibello

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Delicious though Parma ham is, there is another cured ham which outdoes it for rarity and quality – Culatello di Zibello is the undisputed king of cold cuts. Carefully selected joints from the back legs of the pig (culatello translates as ‘little bottom’) are rubbed with salt and pepper, then encased within a pig’s bladder to be matured for at least 12 months in humid brick cellars.

The result is quite extraordinary – rich colour, fine marbling and a layered, enduring flavour. Once the Culatello di Zibello consortium confirms its excellence, this spectacular prosciutto can sell for up to £65/kg. Sample it for yourself on our five-day Parma getaway.

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Porcini mushrooms

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Tagliatelle al ragù

Wild porcini mushrooms

Bagna cauda

Spaghetti Bolognese may 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 gourmets 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 in Mimosa where they play a starring role.

Literally translating as ‘hot dip’, bagna cauda is a memorable Piedmontese dinner experience. This intensely buttery, salty, garlicky sauce is served fondue-like in a pot with a selection of crisp vegetables to dip. It packs an uncompromising punch, and it won’t be to everyone’s taste (don’t worry, we won’t leave you hungry if it turns out that you’re not a bagna cauda fan…) but it is an authentic local culinary experience, so you’ll find it featured in our Turin-based holiday.

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The regions of Italy – culture and food Italy as we know it is not yet 150 years old. Before its 19th century reunification (Risorgimento), the country was a collection of distinct regions, each with its own languages, traditions and cultural heritage. Geography, conquest, politics and religion all shaped regional identity over thousands of years, so it is perhaps not surprising that this identity persists more strongly than in most other countries recently unified, such as Germany.

Italy has 20 regions, all unique. Italians though they now all are, Sardinians and Sicilians, Romans and Tuscans, Piedmontese and Calabrians could scarcely be more different – indeed, they may even find difficulty in understanding one another.

Yet it is these regional differences that make Italian holidays such varied and enjoyable experiences, particularly for the ‘foodie’ traveller. For every region has its own beloved cuisine and its own array of glorious ingredients. We may consider pasta ‘universal’, for example, but the creamy yellow, egg-rich tagliatelle of Emilia-Romagna and the pancake-like disks of North Tuscan testaroli reflect their regions in amazingly different ways – equally delicious, but one derived from plenty, the other poverty.

Gregg Wallace Food Holidays launch in 2019 with itineraries focused on four of Italy’s great food regions – EmiliaRomagna, Tuscany, Piedmont and Sicily.

Which will you choose?

Pasta with truffles (Emilia-Romagna)

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Piedmont Bordering France and Switzerland, the region of Piedmont sits in the shadow of the Alps (its name translates as ‘foot of the mountains’). Here are beautiful lakes, vineyard-clad hills and pristine forests. Piedmontese cuisine is renowned for its sophistication. Olives don’t grow well in this climate, so butter and lard are more often used. Truffles, harvested from August to December, add an indulgent dimension to dishes. Gamey local meats make for rich, unctuous stews and risotto, polenta and the fondue-like bagna cauda take the place of the tomato-based pasta sauces and pizzas of the south. And of course, sublime Barolo and Barbaresco wines make the perfect accompaniment.

Truffles, Cheese & Chocolate in Piedmont 21 – 27 October 2019....................................... pages 22 - 25

Tuscany With its breathtaking historic cities, Renaissance art and architecture, and instantly recognisable landscapes of green hills and avenues of plane trees, Tuscany hardly needs introducing to British travellers. But this is a region of two parts, and the wilder, historically poorer area of Northern Tuscany known for its moon shape as the Lunigiana is relatively little-known. Here are food secrets galore, including the Zeri lamb derived from a uniquely hardy breed of mountain sheep, chestnut bread and the unleavened panigaccio, Olio Moro olive oil and the Lardo di Colonnata pork fat cured in Carrara marble and white as the stone itself.

Food Secrets of Tuscany 30 September – 7 October 2019..................... pages 18 - 21

Sicily Its strategically important geographical position in the middle of the Mediterranean may have been the historical curse of Sicily, coveted and conquered for three millennia. But it is also this sundrenched island’s modern blessing, with a ‘melting pot’ culture so enticing to holidaymakers, and a cuisine informed by each of its occupiers, with almonds, pistachios and cous-cous amongst ingredients little-grown elsewhere in Italy. Curiosities such as Modica chocolate, still made according to Aztec techniques, have survived in isolation. The island’s food markets are vibrant, spectacular affairs. Occhipinti and Marsala wines impress with their quality, and Sicilian ice cream is considered amongst the world’s best.

Markets, Marsala & Marzipan Flavours of Western Sicily 1 – 8 October 2019............................................ pages 30 - 33 Almonds, Pistachios and Aztec Chocolate The Best of Southeast Sicily 4 – 11 October 2019.......................................... pages 26 - 29

Emilia-Romagna Spanning almost the full width of the country, and sweeping north from the rugged Apennine Mountains to the Po Valley, Emilia-Romagna is historically one of Italy’s most prosperous regions, noted for luxury cars, grand palazzi and a rich operatic heritage. Its fertile agricultural areas set Emilia-Romagna somewhat apart from other Italian regions, with a cuisine based on abundance rather than poverty or necessity. This is Italy’s gastronomic heart and also its larder, with more DOP and world-renowned ingredients than any other region, from Parmigiano-Reggiano and Prosciutto di Parma to black truffles and wild porcini mushrooms, Modena balsamic vinegar and Culatello di Zibello.

Parma in Springtime A 3-day ‘taster’ tour 2 – 4 May 2019................................................... page 13 Tastes of Parma Parmigiano, Prosciutto & Porcini Mushrooms 10 – 14 September 2019.................................. pages 10 - 12 Bologna Gastronomic Capital of Italy 4 – 11 November 2019...................................... pages 14 - 17

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Gregg will join you for one day of this tour

Gregg Wallace’s Tastes of Parma - Parmigiano, Prosciutto & Porcini Mushrooms 10 - 14 September 2019

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, culatello vies for the crown of the world’s most delicious and exclusive cured ham, the Academia Barilla delivers memorable cookery classes and superb restaurants Il Tribunale and La Filoma serve up very different, but equally mouthwatering interpretations of Parmesan cuisine. The excellent, centrally-located Hotel Stendhal makes a fine base for exploring the city’s charming historic centre.

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HIGHLIGHTS A cookery class and dinner at the exclusive Academia Barilla, a centre dedicated to Italian gastronomy

Watch Parmigiano-Reggiano being made and taste various ‘vintages’

Visit a family-run maker of Parma ham and taste the distinctively delicious prosciutto

Sublime dinners at Il Tribunale and La Filoma, two of the best restaurants in Parma

Hunt for porcini mushrooms with an expert guide in the Apennine woods

Enjoy a boat ride along the River Po, then step off to taste the most exclusive of cured meats, culatello

Parmigiano-Reggiano cheese making

Wild porcini mushrooms

Air-dried Parma ham

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So much included in your holiday price! * Scheduled return international flights with British Airways (London/Milan/London) * Return transfers (Milan/Parma/Milan) * Four nights at the centrally located 4* Hotel Stendhal with daily breakfast * Two lunches and two dinners at high quality local restaurants * Academia Barilla cookery class, with dinner to follow * Parmigiano-Reggiano tasting * Parma ham tasting * Wine tasting * Porcini mushroom hunting excursion * Culatello tasting Culatello di Zibello

* Other excursions and visits as detailed in the itinerary

10 September

Holiday details

Academia Barilla cookery class Fly to Milan with British Airways, arriving early afternoon. Upon arrival, we transfer to the exclusive Academia Barilla in Parma, the first international centre dedicated to the diffusion of Italian gastronomic culture in the world. Preserving culinary traditions, safeguarding centuries-old recipes, protecting and championing the highest quality regional produce – all responsibilities of the Academia. Its pasta, sold in distinctive blue packets, is globally renowned. And the Academia also runs an exceptional cookery class, inviting fortunate visitors to learn, prepare and enjoy.

With expert guidance, we create our own classically Italian dinner. We then transfer to our hotel, the comfortable and characterful Hotel Stendhal, located in the historic centre of Parma.

11 September Parmiggiano-Reggiano tasting • Parma ham tasting Wine tasting This morning is dedicated to a veritable trinity of Parma tastes.

Parmigiano-Reggiano is produced exclusively in Parma, ReggioEmilia, 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 other of Italy’s great foodstuffs, Prosciutto di Parma is protected and strictly limited to an area of the Parma hills between the Enza and Stirone rivers at a height 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 good 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 here in Calicalla. We then we return to Parma and the afternoon is at leisure to make your own explorations of this delightful city. Yet another gastronomic highlight awaits this evening. Il Tribunale is a favourite among locals, situated on a quiet street in the historic centre. Expect hearty, traditional local dishes, from cold cuts to pasta, gnocchi to risotto, stuffed meats to Osso Bucco, accompanied by the delicate, floral and unfairly maligned (in the UK at least) Lambrusco wine.

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10 - 14 September 2019 £2,499 per person single supplement: £329

12 September Hunt porcini mushrooms • Tomato Museum 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 gourmets. We head out into the woods, high up in the Apennines, with an expert guide looking out for conifer trees, where this earthy 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. In Mimosa, lunch is prepared, inviting us to sample not just porcini mushrooms, but also some almostforgotten mountain dishes. On our return to Parma, we stop off at the unusual Tomato Museum in what was once the part of a medieval Benedictine monastery. The remainder of the afternoon and the evening is at leisure in Parma – which of the city’s glorious restaurants will you choose?

13 September Culatello tasting • Fine dining An atmospheric boat trip on the River Po starts our day in style, then we step off to discover the undisputed king of cold cuts – culatello – cured ham from the back legs of the pig. Carefully selected cuts of meats are rubbed with salt and pepper, encased in a pig’s bladder and matured for at least 12 months in humid brick cellars. Experts from the Culatello di Zibello consortium pronounce on its excellence before it may be sold. This labour of love process confers rich colour and a fine marbling of fat, an elegant flavour more layered and longer-lasting than Prosciutto di Parma, and an accordingly exclusive price of more than £65 per kilogramme. It is a real treat to sample this delicacy and enjoy a splendid lunch at one of the traditional makers.

The afternoon is at leisure to make your own explorations.

Dinner at La Filoma is the perfect gastronomic finale. In a 17th century building in the heart of the city, just metres from the Cathedral, this restaurant has been serving up refined interpretations of classic Parmesan cuisine for a century, making use of some of the marvellous ingredients we have discovered on this memorable tour.

14 September Return home After breakfast, we transfer to Milan for our flight home.

Gregg Wallace’s

Parma in the Springtime - a three-day ‘taster’ tour If you cannot spare the time for our five-day Parma tour, consider this wonderful 3-day getaway, which still features gastronomic icons, hands-on cookery and a host of top quality restaurant meals. Join us during the charming Italian ‘primavera’ (spring) to sample some of the very finest Parmesan cheese and Parma ham, cook your own dinner under the tuition of talented local chefs, taste wine at Monte delle Vigne and dine out at renowned venues Trattoria le Valli, Bistro Piazza Garibaldi and La Greppia, serving up sublime specialities of the region.

2 May Arrival in Parma • Pasta cookery class Fly to Milan with British Airways, arriving early afternoon. Upon arrival, we check in at the comfortable and characterful Hotel Stendhal, located in the historic centre of Parma. In the hills outside the city is the charming guesthouse Commanderia del Gusto, where we have arranged a pasta cookery class. Create your perfect pasta dish under the tutelage of local chefs.

3 May Parmigiano-Reggiano tasting • Parma ham tasting Wine tasting The slow-maturing, granular cheese Parmigiano-Reggiano is produced exclusively in Parma, Reggio-Emilia, Modena and parts of Mantua and Bologna provinces between the Po and Reno rivers.

We visit Montecoppe, one of the iconic dairies, to watch ‘Parmesan’ being made and taste from a selection of variously aged wheels.

Then we make a private visit to Giuberti, 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 other of Italy’s great foodstuffs, Prosciutto di Parma is protected and strictly limited to a particular area of production. 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 fragrant breezes. Naturally, we taste it for ourselves.

Lunch is provided at Trattoria le Valli in nearby Collecchio – sublime charcuterie plates and pasta cooking at its best. Some good wines are produced in the nearby hills and, in the afternoon, we head to Monte delle Vigne for a winery visit and tasting. Yet another gastronomic highlight awaits this evening. La Greppia, an old-fashioned restaurant (in the best possible way) serves up local favourites at a quality high even by Parma’s exalted standards.

So much included in your holiday price! * Scheduled return international flights with British Airways (London/Milan/London)

4 May

* Return transfers (Milan/Parma/Milan)

Free morning • Return home

* Two nights at the centrally located 4* Hotel Stendhal with daily breakfast

Even on a short break, you’ll appreciate a few hours to make your own discoveries in this beautiful city, wandering the delis, exploring the shops, squares, churches, cafes and bars. After a morning at leisure, we gather for lunch at Bistro Piazza Garibaldi, a delightful restaurant overlooking a historic square dishing up a highlight reel of Parma cuisine. After a leisurely lunch we transfer to Milan for our flight home.

* Two lunches and one dinner at high quality local restaurants * Commanderia del Gusto pasta cookery class, with dinner to follow * Parmigiano-Reggiano tasting * Parma ham tasting * Wine tasting * Other excursions and visits as detailed in the itinerary

Holiday details 2 - 4 May 2019 £999 per person single supplement: £159

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Gregg Wallace’s Bologna - Gastronomic Capital of Italy 4 - 11 November 2019 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. Lambrusco, once derided but now recognised as one of Italy’s foremost wines, is one of myriad delightful surprises of a visit, and restaurant after restaurant serves up traditional Emilian cuisine with both respect and imagination. Bologna is the ideal base – a grand city home to Europe’s oldest university, and one with its own globally revered contribution to Italian gastronomy. Our hotel is set in the historic centre of the city.

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HIGHLIGHTS A Bolognese pasta cookery class at the acclaimed Podere San Guilio restaurant

Watch Parmigiano-Reggiano being made and taste various ‘vintages’

Discover the ‘real’ Lambrusco and superb Villa Zarri brandy on winery visits

Explore the peerless food market in Modena and taste traditional balsamic vinegar

Hunt for truffles in the company of an expert tartufaio

Five lunches and four dinners at some of Emilia-Romagna’s best restaurants

Lambrusco vineyard

Parmigiano-Reggiano cheese making

Nocino

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Chocolate-covered panpepato

4 November Arrival in Bologna Fly to Bologna, arriving in time for lunch at our base in the city, the stylish Art Hotel Commercianti, originally a 13th century guildhall and located just a couple of minutes’ walk from the Piazza Maggiore. In the afternoon, we spend a little time as a group walking this main square, the historic heart of Bologna, with its high-end food shops, grand palazzi and the Basilica di San Petronio, the largest brick-built church in the world. Our first true taste of Bolognese culinary traditions comes at the excellent Il Tinello (‘The dining room’), a restaurant set in the narrow streets behind the main square.

5 November

cloyingly sweet, mass-produced wines 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. A trinity of typically Italian tastes is concluded with a visit to the Carpigiano Gelato University in Anzola dell’Emilia. It may not quite be the seat of higher learning the name suggests, but 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 return to the historic centre of Bologna for dinner at Cesarina, a highly rated restaurant serving up typical dishes of the region.

Agriturismo cookery class

7 November

Where better to begin our culinary discoveries of Bologna than with tagliatelle al ragú? We have arranged this morning a cookery class with the talented chefs at the agriturismo restaurant Podere San Guiliano to learn how to make fresh egg pasta in the form of tagliatelle and tortelloni – and, of course, the meaty ragù accompaniment. The fruits of our labour form the basis of a delicious lunch. We return to Bologna this afternoon, with time at leisure to explore this beautiful city for ourselves. With so many local restaurants within walking distance of the hotel, we have not included dinner this evening – though we can make recommendations, the choice is yours.

Ferrara rice fields • Panpepato tasting Villa Zarri brandy tasting

6 November Parmigiano-Reggiano tasting • Lambrusco wine tasting Ice cream workshop We make a relatively early start this morning to watch the making of the region’s most famous cheese, Parmigiano-Reggiano.

As with all Italian gastronomic icons, Parmigiano-Reggiano is protected by law – to carry the name, the cheese may only be produced by traditional methods in Parma, Reggio-Emilia, Modena and parts of Mantua and Bologna provinces between the Po and Reno rivers. The slow-maturation confers a distinctive, highly concentrated flavour on this granular cheese – a flavour so prized that ‘Parmesan’ is one of Italy’s most lucrative exports.

At the artisanal factory we taste from a selection of variously aged wheels. We continue on the Chiarli Winery to learn more about sparkling red Lambrusco. Light and refreshing with a pleasing acidity, this superb wine bears no resemblance to the

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At the start of the Po river delta, just outside the splendid town of Ferrara, 10,000 hectares are given over to rice production.

The great Italian varieties are produced here, including carnaroli, arborio, originario, baldo and vialone nano. We stop at one of the last few family-run rice farms to discover more about this national staple. Lunch is taken at Osteria del Ghetto, where we sample Jewish influenced Italian dishes in (as the restaurant name suggests) the ancient Jewish ghetto area of Ferrara. You won’t want to miss the Ferrara speciality panpepato (‘peppered bread’): a round, sweet cake packed with fruit and nuts and richly spiced with cinnamon, nutmeg, cloves and pepper, once made for the Pope, but now more often left out by children for Santa Claus at Christmas.

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 gloriously smooth brandy for ourselves. Once again, dinner is under your own arrangement back in Bologna.

8 November Modena food market • Balsamic vinegar tasting Walnut liquor tasting Most Italian food markets are a pleasure to explore, but even by this exalted standard the Mercato Albinelli in Modena is something special. The freshness of the produce sings out at every stall – glistening arrays of fish and seafood, the seasonal black and white gold of truffles in large refrigerated displays, myriad cheeses, pallets of cork-stopped Lambrusco, great dishes of fresh pasta, riotously colourful fruits and vegetables, fragrant flowers and so much more. The market is relatively compact and open, constructed with elegant wrought iron, making it blissfully easy to navigate. Then, in Montecchio, we enter the world of traditional balsamic vinegar, another of the essential tastes of the region, and a product requiring as much expertise and dedication to yield quality as a fine wine or slow-matured cheese.

A tasting is arranged with lunch.

One of the great digestivi of Italy is the walnut liquor nocino and one of the most renowned producers Il Mallo, which we visit this afternoon. The whole process of making nocino is steeped in time-honoured tradition – the ladies of the family gather the unripe walnuts on the night of St John (23 June), then the men quarter the fruits and slowly macerate them in alcohol. Not a drop of this precious infusion is wasted during pressing, and the end result is a unique, velvety and full-bodied yet bittersweet drink. Dinner this evening is at Vicolo Colombina, another restaurant in the historic centre of the city, noted for its honest, no-frills take on Bolognese cuisine, letting the topquality produce shine.

9 November Truffle-hunting with a local expert (and dog) The countryside outside Bologna is rich in truffles, but they 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. Lunch will then be taken at the cosy Osteria dei Sani, with the opportunity to sample truffle in mouthwatering dishes such as risotto con tartufo. The afternoon is at leisure and dinner at your own arrangement.

10 November Industrial Heritage Museum • Fine dining

Modena food market

So much included in your holiday price! * Scheduled return international flights with British Airways (London/Bologna/London)

On the outskirts of Bologna in a renovated 19th century brickworks, the Industrial Heritage Museum is a pleasingly diverse showcase of Bologna’s technological development from the 15th century to the present day. Lunch is then by your own arrangement and the afternoon at leisure to relax or shop for mementos of your visit. Our farewell dinner is a sumptuous, memorable affair. I Carracci is a dining venue par excellence, with 16th century frescoes from the school of Carracci adorning the ceiling. Executive chef Claudio Sordi creates dishes inspired by the Bolognese gastronomic tradition, but with immaculate refinement and an innovative twist. Dishes are narrated with passion and recommendations for wine pairings made.

* Return transfers

11 November

* Panpepato tasting

Return home After breakfast, we bid farewell to the enthralling city of Bologna and transfer to the airport for our flight home.

* Seven nights at the centrally located 4* Art Hotel Commercianti with daily breakfast * Four lunches and four dinners at high quality local restaurants * Podere San Giuliano pasta cookery class, with lunch to follow * Parmigiano-Reggiano tasting * Lambrusco wine tasting * Ice cream workshop * Villa Zarri brandy tasting * Modena food market visit * Traditional Balsamic vinegar tasting * Nocino tasting * Truffle-hunting excursion * Other excursions and visits as detailed in the itinerary

Holiday details

Tagliatelle al ragù

4 - 11 November 2019 £2,799 per person single supplement: £449

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Gregg will join you for one day of this tour

Gregg Wallace’s Food Secrets of Tuscany 30 September - 7 October 2019

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’, cured lard to freshly pressed olive oil. This is a hands-on tour, with bread-baking, a cookery class and a walk in the mountains with a shepherdess and her sheep amongst the memorable experiences – and, of course, a host of lunches and dinners at the region’s finest restaurants are included.

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HIGHLIGHTS A picnic lunch with the locals in the chestnut woods of Regnano

Watch traditional panigaccio bread – and the terracotta dishes in which it is baked – made, and taste it fresh

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

A cookery class at a mountain agriturismo hosted by local cooks

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

Dinners at five of Lunigiana’s finest restaurants, including Per Bacco and Villa Brignole

Chesnut woods

Tuscan sheep

Testaroli

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Chestnut bread

30 September

3 October

Arrival in Aulla

Massa excursion • Olive oil tasting

Fly to Pisa, arriving mid-afternoon and then we transfer to the historic town of Aulla, where a welcome drink awaits at our comfortable base for the next five nights, the Hotel Demy. To whet our appetites, we are treated to a pre-dinner talk on the distinctive tastes of this glorious region before setting off for Le Querce, a farm-stay known in Italy as an agriturismo, set in the hills outside Aulla. This rustic restaurant serves up homemade regional favourites with a particular emphasis on game and the unusual Novegigola pasta sauce made with leeks.

On the slopes of the Apuan Alps, just a few miles from Tuscany’s Ligurian Coast, the town of Massa is one of the oldest in Italy – dating back even to the Stone Age. Today, visitors are entranced by a wealth of historic buildings – a dramatic castle and ducal palace, fine churches and elegant villas. There is time to make your own discoveries of Massa this morning, though first we visit a unique shop selling stockfish (dried) and salt cod.

A traditional fish lunch (and the chance to sample some almostforgotten dishes) is provided at the homely, family-run Trattoria da Milla. In the afternoon we visit the Olio Moro olive grove to walk the plantation, see the oil presses, enjoy a professional oil tasting demonstration and, of course, take part. Dinner this evening is taken back in Aulla at Da Pasquino, a classic Lunigiana restaurant specialising in homemade breads, local cheeses and grilled meats.

1 October Chestnut bread tasting • A picnic in the chestnut woods Around an hour from Aulla are the chestnut woods of Regnano.

Here we watch traditional chestnut bread (Marocca di Casola) being made and sample some ourselves. We then take a walk through the woods to discover more about this important food source, visit one of the few remaining chestnut drying huts and enjoy a splendid picnic prepared by the locals. In the afternoon, we return to Aulla, with some time to explore the town. Dinner is at our hotel this evening.

2 October Panigaccio tasting Panigaccio, the traditional bread of Lunigiana (and more specifically that of the town of Podenzana), is round, unleavened and baked in terracotta dishes called testi. The recipe and the cooking method have not changed in two millennia, and these simple, fresh breads make a delicious accompaniment to cured meat and cheese, or a chocolate-smothered sweet treat. This morning we see the baking trays made by hand and the breads prepared, before settling down to a memorable lunch at Da Gambin restaurant, where panigaccio is of course the star of the show.

Again, a couple of hours are at leisure upon our return to Aulla, before heading out to Locanda Gavarini, by way of some lovely scenery, for dinner. This restaurant has been run by the same family since 1906, with the fourth generation now at the helm, serving up typical dishes of the Lunigiana region in a characterful setting.

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4 October Agriturismo cookery class China Clementi liquor tasting • Fine dining This morning we set out into the pristine, beautiful landscape of the Tuscan-Emilian Apennine National Park on our way to the Montagna Verde Agriturismo. In this glorious mountain setting, local cooks present a cookery class introducing yet more Lunigianese specialities. With appetites truly sharpened, we settle down for lunch at this ancient farm. On our way back to Aulla, in Fivizzano, we stop off to see how China Clementi, an alcoholic elixir made with bitter herbs, has been made since it was first produced in 1884. A short walk away from our hotel is our dinner venue, the highly-rated Per Bacco restaurant, serving up note-perfect antipasti, risotto, pasta and indulgent desserts including panna cotta and semifreddo.

5 October Carrara marble visit • Lardo di Colonnata tasting Ethnographic Museum • Transfer to Pontremoli Turning our attention away from food for a few 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

Carrara marble

masterpieces of Renaissance sculpture, including Michelangelo’s David. We visit one of the many quarries in the area, then stop to savour a taste of Lardo di Colonnata, pork fat traditionally cured with salt and herbs in local marble and white as the stone itself.

Following lunch in Colonnata, we take a guided afternoon tour of the Ethnographic Museum of the Lunigiana in the 14th century mills of Villafranca – a fascinating showcase of age-old farming, handicraft and culinary techniques and traditions, encompassing wicker weaving, wood working and hemp cultivation. Our hotel for the final two nights of the tour is the delightful Ca del Moro Resort, set in beautiful woodland and meadowland outside Pontremoli. Dinner is provided at the hotel this evening.

So much included in your holiday price! * Scheduled return international flights with British Airways (London/Pisa/London) * Return transfers (Pisa/Aulla/Pontremoli/Pisa) * Five nights at the centrally located 3* Hotel Demy and two nights at the Ca del Moro Resort, with daily breakfast * Five lunches and five dinners at high quality local restaurants

6 October

* Two further dinners at hotels

Walk with a shepherdess in the mountains Zeri lamb tasting • Fine dining

* Chestnut woods picnic and chestnut bread tasting

Nearby Zeri is a region of rugged mountains, picturesque villages and sheep farms – Zeri lamb is highly prized in Italy for its 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 particular breed so special. If she is making cheese, we will try some, and there is also the chance to sample typical mountain dishes (including lamb) during lunch at La Catinella.

We return to the hotel in the afternoon, with a little free time to relax around the pool or take a trip into Pontremoli. In the evening we head out to the elegant Villa Brignole for an unforgettable farewell dinner – the menu is a veritable highlight reel of Lunigianese specialities.

7 October Testaroli tasting • Return home After a couple of hours at leisure we make our last visit of the tour, to a family home where ancient ovens are used to produce testaroli. These pancake-like disks, made with water, flour and salt, are cut into rhombus shapes and eaten like 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 the ‘peasant’ alternative to pasta; but these days it is considered a dish in danger of being forgotten. We then proceed to Pisa for our return flight to London, arriving late afternoon.

* Panigaccio tasting * Olive oil tasting * Montagna Verde cookery class * China Clementi tasting * Carrara marble quarry visit * Lardo do Colonnata tasting * Zeri shepherdess excursion * Zeri lamb tasting * Testaroli tasting * Other excursions and visits as detailed in the itinerary

Holiday details 30 September - 7 October 2019 £2,749 per person single supplement: £159

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Gregg will join you for one day of this tour

Gregg Wallace’s Truffles, Cheese & Chocolate in Piedmont 21 - 27 October 2019

The splendid historic city of Turin is a gourmet’s paradise. It is Italy’s undisputed capital of chocolate-making and aperitivo production, and home to the iconic, Michelin-starred Del Cambio restaurant, which has served Mozart and Napoleon in its more than 250 years of operation. On Turin’s doorstep, within the picturesque Piedmont region, are the forests of Monchiero, which yield truffles costing 20 times as much per kilo as silver, and the celebrated Barolo vineyards, which produce some of the world’s best red wine. Then there are the centuries-old rice fields of Lucedio and the traditional Alpine cheese-makers of Castelmagno, their time-honoured techniques creating the highest quality ingredients.

Don’t miss this opportunity to experience Piedmont’s unique culinary delights on our outstanding tour.

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HIGHLIGHTS A traditional fondue-like ‘bagna cauda’ dinner, dipping crisp vegetables into a buttery, garlicky sauce

A cookery class (preparing your own lunch) with talented local chefs in Lucedio

Truffle-hunting with a local tartufaio and his dog in the woods of Monchiero

Taste prestigious Barolo wines with dinner at one of the foremost cellars

Head into the Alps to taste Castelmagno cheese, made the same way for more than 1,000 years

Michelin-starred dining at Del Cambio, the grande dame of Turin restaurants

Bagna cauda

Castelmango cheese making

Barolo wine region

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Truffle-hunting

21 October Arrival in Turin Fly from London Gatwick to Turin and transfer to the luxurious Grand Hotel Sitea, beautifully located behind the Piazza San Carlo and 10 minutes’ walk from Piazza Castello, the historic centre of the city. Turin is the home of renowned aperitivo brands Martini Rosso, Cinzano and Gancia – locals have been sharpening their early evening appetites with these vermouth-based tipples for more than 200 years. After a welcome glass at the hotel we enjoy dinner at a quality local restaurant.

22 October Chocolate tasting • Coffee tasting • Panoramic coach tour Bagna cauda dinner Turin is the capital of Italian chocolate and indeed has good claim to be the capital of European chocolate. Granted a licence to produce this sweet treat in 1678, the results were so marvellous that even the Swiss travelled to the city to learn the art of chocolate-making. For hundreds of years, Turin and the Piedmont region has held its own against the chocolate powerhouses of Switzerland and Belgium, thanks to unique delights such as hazelnut-infused Giantiotto and the profoundly indulgent Bicerin (espresso, chocolate syrup and cream). This morning we visit one of the city’s great chocolate makers for a tour and tasting, followed by a visit to an independent, family-run coffee business to learn about another true taste of Italy. After lunch at a local restaurant near the Basilica di Superga, we return to the city centre for a panoramic coach tour. A memorable dinner this evening will include a bagna cauda (literally ‘hot dip’), a traditional mix of butter, anchovies, garlic and olive oil served piping hot like a fondue, with crisp vegetables to dip.

23 October Lucedio rice fields • Cookery class The fields of nearby Lucedio were the first to cultivate rice in Italy as long ago as the 15th century, and beside the vast former Cistercian Abbey rice is still being produced today. We take a tour of the rice-fields, learning about the utmost care taken in harvesting and storing rice – particularly the superfino varieties

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used in classic risotto making, and the nutritional ‘rogue rice’ which grows spontaneously in the estate. In Lucedio itself we appreciate a cookery lesson from talented chefs and prepare ourselves a delicious lunch. Then, in the afternoon we return to Turin for relaxation or independent exploration of a city known for its stately Baroque architecture and grand squares. Dinner is provided at the hotel this evening.

24 October Truffle-hunting with a local expert (and dog) Alba excursion The tranquil countryside of Monchiero is noted for its high concentration of truffles. But these earthy nuggets of culinary gold do not yield themselves easily. They must be hunted, scented and uncovered, at a very specific time of year.

Luckily our visit corresponds nicely, so we have arranged an unforgettable truffle-hunting experience this morning, joining a local tartufaio and their dog in search of black and white truffles.

Naturally we follow this hunt with a truffle lunch in Monchiero and in the afternoon we visit the attractive town of Alba, famed for its white truffles, to visit the truffle market. White truffle auctions in Alba have raised astonishing prices in recent years, as a result of the scarcity of this sought-after ingredient, reaching an all-time high average of £5,500 per kilo in 2017. Free time in Alba follows, perhaps to visit the Cathedral, noted for its breathtaking interior. Dinner will be taken at a quality local restaurant back in Turin this evening.

25 October Barolo wine tasting This morning is at your leisure and lunch under your own arrangements. In the afternoon we head out to the rolling, vine-clad hills of Langhe, just half an hour or so from Turin.

Here are produced two of the world’s great red wines – Barolo and Barbaresco. Made from the Nebbiolo grape, Barolo wines in particular are counted amongst Italy’s most prestigious, characterised by rich tannins and high acidity that mellows with age. We visit one of the finest cellars in the region for a tour and tastings with a sumptuous dinner.

26 October Castelmagno cheese tasting • Michelin-starred dining In Val Grana, high up in the Alps southwest of Turin, the semihard Castelmagno cheese is still produced the old-fashioned way – a method not changed in a millennium. The Piedmontese cattle, which provide the milk, must graze only on indigenous flora in pastures above an altitude of 1,000m and within the specific geographical boundaries. This commitment to tradition and sustainability, along with its delicious and distinctive taste, has earned Castelmagno the EU’s highest designation – DOP (protected origin status). Castelmagno is a prized addition to risotto or gnocchi sauce, and our Alpine chalet lunch includes a tasting. We return to Turin this afternoon.

Our farewell dinner is taken at the fabled, Michelin-starred Del Cambio, the grande dame of Turin restaurants. Since it opened in 1757, Mozart, Napoleon and Nietzsche have all dined here, along with 20th century icons such as Maria Callas and Audrey Hepburn. Renowned for its lavish décor of plush velvet, glittering chandeliers and baroque mirrors, this grand institution is a must-visit for foodies, particularly as its talented chef and team are serving up sublime interpretations of Piedmontese culinary classics.

27 October Lingotto historic test track • Return home Following a further morning and lunch at leisure, we make a final visit en route to the airport. Turin is, of course, also world famous for its automotive heritage and at Lingotto, the building first used by FIAT to manufacture its cars, there is a historic test track. We have arranged a private tour of this extraordinary rooftop track dating back to the 1920s, when FIAT produced 80% of the cars sold in Italy and when the vast factory beneath operated an upward spiral manufacturing process culminating with the car’s final touches added on the uppermost floor, before testing on the roof. Our return flight to London departs this evening.

So much included in your holiday price! * Scheduled return international flights with British Airways (London/Turin/London) * Return transfers * Six nights at the centrally located 5* Hotel Sitea with daily breakfast * Truffle lunch in Monchiero * Alpine chalet lunch * Bagna cauda dinner * Barolo wine cellar dinner * Michelin-starred dinner at Del Cambio * Two further dinners at local restaurants and one at hotel * Lucedio cookery class, with lunch to follow * Chocolate tasting * Coffee tasting * Lucedio rice fields excursion * Truffle-hunting excursion * Alba excursion * Barolo wine tasting * Castelmagno cheese tasting * Lingotto historic test track visit * Other excursions and visits as detailed in the itinerary

Holiday details 21 - 27 October 2019 £3,249 per person single supplement: £399

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Gregg Wallace’s Almonds, Pistachios & Aztec Chocolate The Best of South-East Sicily 4 - 11 October 2019 Sicily, so wildly beautiful and rich in history, is another essential Italian food destination. Its cuisine reflects its melting-pot culture, its almost permanent sunshine and the proximity of the sea. This exceptional tour of the island’s south-east features the ‘world’s best’ olive oil, almonds and ice cream, saffron-flavoured cheese and chocolate still made according to Aztec methods (dating back to the Spanish occupation of Sicily). Go nuts at the Bronte Pistachio Festival, get hands-on with a Cotumè Sicilian cookery class and appreciate multi-starred Michelin dining at Locanda Don Serafino. Centrally located hotels invite discovery of the majestic Baroque architecture of Catania and Ragusa, and a host of included lunches and dinners at the region’s finest dining venues complete a comprehensive, unforgettable introduction to Sicilian gastronomy.

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HIGHLIGHTS A Cotumè cookery class, introducing the highlights of authentic Sicilian cuisine

Join the celebrations of Sicily’s ‘green gold’ at the Bronte Pistachio Festival

Sample Piacentinu Ennese and Ragusano cheeses, and the ‘world’s best’ almonds and ice cream

Visit one of the great Modica chocolatiers, still following Aztec methods of production

Watch the highly prized Monti Iblei olives being pressed and enjoy an oil tasting lesson

Indulgent Michelin dining at the elegant Locanda Don Serafino

Harvesting Avola almonds

Modica chocolate

Ragusano cheese

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Cheese drying

4 October

7 October

Arrival in Catania

Piacentinu Ennese cheese • Pasta making Caltagirone ceramics workshop

Fly to Catania, arriving early evening and transferring to the Palace Catania, a stylish hotel in the artistic heart of the city, in time for dinner.

5 October Cotumè cookery class in a Catanian palazzo Enjoy a very ‘hands-on’ introduction to authentic Sicilian cuisine this morning, with a cookery class in a Catanian palazzo by the acclaimed company Cotumè. In the company of characterful local cooks, learn about Sicilian ingredients and culinary influences, and create a delicious meal, which we sit down to eat at lunchtime to the accompaniment of some excellent wine. The afternoon is at leisure to make your own explorations of this Baroque city, and dinner under your own arrangement.

6 October Mount Etna excursion • Bronte Pistachio Festival Rooftop dining with Etna views An early start proves more than worthwhile as we take a rail journey through the changing landscapes of Mount Etna to Bronte. A short excursion reveals the natural splendour of Europe’s highest active volcano. In Greek legend, Etna was the forge of Vulcan, where Odysseus met the cyclops Polyphemus, and an entrance to the underworld through which Hades abducted Persephone. A light lunch in the area follows.

The afternoon 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, liquor and cosmetics. At the beginning of October, the week-long Bronte Pistachio Festival celebrates this ‘green gold of Sicily’ with picturesque displays, live performances and, of course, numerous tasting opportunities. We join in the fun for a few hours.

After an aperitivo to sharpen the appetite, we head to the Etnea rooftop restaurant for a superb Sicilian meal with spectacular views of Mount Etna.

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Icons of Italian gastronomy invariably carry a DOP (Denominazione di Origine Protetta) label, assuring the consumer that the products have been made locally by skilled artisans according to traditional methods. It is a mark of the highest quality. One such DOP holder is Piacentinu Ennese cheese, distinctive and recognisable for its rich, buttery yellow colour, derived from saffron flavouring. The addition of black pepper confers a delicately spicy taste to this sheep milk cheese, which we try for ourselves this morning. A visit to a traditional pasta-maker, using flour from ancient grains, follows, and pasta features strongly on our lunch menu in Caltagirone. Decorative ceramics are a thousand-year tradition in Sicily and the lively Baroque town of Caltagirone is the heart of the industry (indeed the name is derived from the Arabic for ‘Castle of the Vases’), thanks to the abundance of clay in the area. The colours most often used are those of Sicily itself – sage green and yellow – and ceramics may be seen everywhere in Caltagirone, adorning churches, monuments, parks and squares. We visit a ceramics workshop to learn more about this mesmerising craft. We then proceed to the charming town of Ragusa – a veritable symphony of Baroque architecture. Our base for four nights in this hilltop jewel is the majestic Relais Antica Badia, occupying a grand 18th century villa, and dinner is provided at a quality local restaurant this evening.

8 October Modica chocolate • Uniquely Sicilian wine 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 a one of the great Modica chocolatiers and try some for ourselves. After lunch at the Occhipinti Winery, and the chance to sample wine made on-site from exclusively Sicilian grape varieties, we return to Ragusa where the afternoon and evening are at your leisure.

9 October Olive oil tasting • Avola almonds • Noto ice cream The village of Solarino, in the splendidly scenic Monti Iblei region, is renowned for its orange trees and particularly its olive groves, which produce an exceptionally high-quality oil thanks to the salinity of the air so near the sea. We visit an olive farm this morning to learn what makes Monti Iblei oil so prized, watch a traditional press in action and participate in an oil tasting lesson. Lunch is provided at the olive farm.

In the afternoon, we head out into the sun-drenched landscape between the Ionian Sea and Monti Iblei, where sugar cane, grapes and lemons grow. Perhaps the greatest gastronomic treat of the area, though, are the Avola almonds, packed with essential minerals and antioxidants – and completely delicious.

Three varieties are farmed – the perfect oval Pizzuta, the tasty but more irregularly shaped Romana (little known outside Italy) and the Fascionello, a blend of the others. Avola almonds are used in cakes such as cassata, pastries, biscuits, nougat and almond milk, and are prestigious enough to have a dedicated museum, which we visit, along with a tasting.

Nearby, another of Sicily’s great Baroque towns, Noto, is recognised as a UNESCO World Heritage Site. There is time to admire our surroundings, but this is a foodie tour and Noto is often said to be home to the world’s best ice cream. Sicilians are passionate about this sweet treat, and indeed have good claim to have invented it. We make our way to a renowned gelateria for a tasting. Dinner this evening is under your own arrangement.

Mount Etna

10 October Ragusano cheese • 2-star Michelin dining 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 sold – 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.

After an independent lunch and further time at leisure to appreciate the grandeur of Ragusa, we enjoy a memorable farewell dinner at the elegant 2-star restaurant, Locanda Don Serafino, where Sicilian flavours dominate and where, according to the Michelin Guide, ‘the talent of the chef and team is evident in the expertly-crafted dishes, which are refined, inspired and original’.

11 October

So much included in your holiday price! * Scheduled return international flights with British Airways (London/Catania/London) * Return transfers (Catania/Ragusa/Catania) * Three nights at the centrally located 4* Palace Catania and four nights at the centrally located 5* Relais Antica Badia, with daily breakfast * Occhipinti winery lunch * Mount Etna view rooftop dinner * Michelin-starred dinner at Locanda Don Serafino * Three further lunches and one further dinner at high quality local restaurants

Return home

* Cotumè cookery class in a Catanian palazzo, with lunch to follow

After breakfast we proceed to Catania for our return flight to London, arriving mid-afternoon.

* Mount Etna excursion * Bronte Pistachio Festival visit * Piacentinu Ennese cheese tasting * Caltagirone ceramics workshop * Modica chocolate tasting * Occhipinti wine tasting * Monti Iblei olive oil tasting * Avola almond tasting * Noto ice cream tasting * Ragusano cheese tasting * Other excursions and visits as detailed in the itinerary

Holiday details

Caltagirone ceramics

4 - 11 October 2019 £2,999 per person single supplement: £329

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Gregg Wallace’s Markets, Marsala & Marzipan Flavours of Western Sicily 1 - 8 October 2019 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 tour, based in Palermo and Marsala, introduces the iconic tastes of Western Sicily, from humble street food to high-end dining, marzipan fruits to Marsala wine, ‘spun cheese’ to black bread, freshly harvested sea salt to radiantly green olive oil. Don’t miss this unique, sun-drenched late summer gastronomic adventure.

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HIGHLIGHTS Stroll the lively food markets of Palermo and sample traditional tastes

A street food cookery class with talented local cooks

Join the monks of San Francesco to make Sicily’s famous marzipan fruits

Harvest salt the ancient way at the salt pans of Marsala

Taste Sicily’s unique black bread, Cucchiara cheeses and some of the world’s finest olive oil

An unforgettable candle-lit banquet in a Marsala wine cellar

Panelle

Palermo

Marzipan fruits

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Granita

1 October

4 October

Arrival in Palermo

Traditional salt harvesting • Transfer to Marsala

Fly to Palermo, arriving early evening. After checking into our hotel, the Centrale Palace (which, as good as its name, is both centrally located, elegantly appointed and splendidly comfortable), we head out for our first taste of Western Sicilian cuisine at the venerable Casa del Brodo, which has been serving up sublime local dishes for more than 125 years.

Leaving Palermo behind, we make for the pleasant coastal town of Marsala, visiting en route the ancient salt pans. Salt has been harvested here since Phoenician times, some 2,700 years ago – the warm winds, shallow waters and baking sunshine the perfect recipe for the production of this once hugely valuable commodity. As well as preserving these age-old techniques, the Marsala salt pans are now also a thriving nature reserve. Salt tasting and a delightful cous-cous lunch follows. Our base for four nights in Marsala is the grandly named and equally grandly situated Baglio Oneto dei Principe di San Lorenzo – a ‘wine resort’ presenting panoramic views of the region. Dinner is provided at the resort this evening.

2 October Food markets • Walking tour • Street food cookery class No gastronomic tour of 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 excellent markets, and we visit two in particular: La Vucciria (appropriately translating as ‘hubbub’), once the most bustling street market in the city with street names evoking centuriesold trades of the area; and the 1,000-year-old Ballaro, a street food heaven, awakening the senses with local olives, cheeses and snacks such as sfincione (a variant of pizza) and panelle (chickpea fritters). A short walking tour introduces the architectural highlights of Palermo, including the impressive 12th century Cathedral, then lunch is taken at the acclaimed La Galleria, noted for its Sicilian specialities.

If Ballaro has piqued your interest in local street food, you will love this afternoon’s cookery class, a demonstration of delicious Sicilian street food dishes, which we then prepare for ourselves and savour for dinner.

3 October Marzipan fruits • Fine dining 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. Lunch is under your own arrangements and the afternoon is at leisure to explore Palermo.

We dine this evening at the atmospheric Gagini Social Restaurant, renowned for its refined, modern take on Sicilian cuisine.

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5 October Olive oil tasting • Black bread Sicily is world famous for the quality of its olive oil, and some of the finest is produced at Frantoio Centonze. The best olives from these sun-drenched groves are picked by hand in October and November and cold-pressed within 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 this liquid gold, and lunch is laid on for us at the farm. In the afternoon, we visit the Molini del Ponte flour mill to learn about the ancient grain tumminia, cultivated only in this small area of Western Sicily. Once milled, it is the principle ingredient of Pane Nero di Castelvetrano, a wonderfully sweet, yet earthy black bread with a toasted scent. Acclaimed for its health-giving properties, the bread makes a lovely accompaniment to local cheeses and antipasti. Dinner is at your leisure this evening.

6 October Florio tuna • Granita A short hydrofoil journey from Trapani, 18 miles or so north of Marsala, takes us to the butterfly-shaped island of Favignana, one the centre of a thriving tuna industry. We visit the huge former Florio Tuna Factory, now a fascinating example of industrial archaeology, to learn about the history of tuna fishing

Marsala wine cellar

in this part of the Mediterranean, and innovations originating here, such as preserving tuna in oil and in tin cans with a key to open, introduced by Florio at the 1891 World’s Fair. Lunch is provided on the island, and then there is time to enjoy a granita – a refreshing, flavourful semi-frozen dessert resembling a rough sorbet, often served with a sweet brioche bun. We return to the resort mid-afternoon, and the remainder of the day is at your leisure.

7 October Stretched curd cheese • Marsala wine Candle-lit banquet In the natural pastureland of Trapani province, the Cucchiara brothers have been making the highest quality, DOP-accredited cheeses for many years. Using milk from their own sheep flock, they make Pecorino Siciliano (a sharp, firm cheese perfect for grating over pasta) and their flagship product, Vastedda Valle del Belice – one of Sicily’s rare ‘spun cheeses’ (made by stretching the curds), with a creamy, slightly sour taste.

We stop at the Azienda Cucchiara farm and dairy to taste these wonderful cheeses and sit down to a fine lunch.

We couldn’t end our stay in Marsala without a visit to one of the cellars making its namesake fortified wine. Though it may be best known as a culinary ingredient, to lift a tiramisu or savoury sauce, that may be because few of the really great varieties leave Sicilian shores. A tasting is therefore likely to surprise, with complex flavour combinations and hints of vanilla, tobacco, brown sugar and apricot. Our farewell dinner, at the Marsala Cellars, is an unforgettable affair – a candle-lit banquet, featuring a host of mouthwatering local dishes and, of course, plenty of Marsala wine.

8 October Return home Relax around the pool this morning, or strike out independently to shop for a few souvenirs in Marsala. Following lunch at the charming agriturismo Fattoria Manostalla, we proceed to Palermo for our return flight to London, arriving this evening.

So much included in your holiday price! * Scheduled return international flights with British Airways (London/Palermo/London) * Return transfers (Palermo/Marsala/Palermo) * Three nights at the centrally located 4* Centrale Palace (Palermo) and four nights at the Baglio Oneto dei Principe di San Lorenzo wine resort, with daily breakfast * Candle-lit banquet in Marsala wine cellar * Five lunches and two further dinners at high quality local restaurants * One further dinner at resort * La Vucciria and Ballaro market visits * Marzipan fruit-making workshop * Olive oil tasting * Black bread tasting * Favignana tuna excursion * Granita tasting * Vastedda cheese tasting * Marsala wine tasting * Other excursions and visits as detailed in the itinerary

Holiday details 1 - 8 October 2019 £2,999 per person single supplement: £449

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Booking Conditions How to book

AITO quality charter

You can book now on any of the tours listed in this brochure. We are happy to hold bookings on our tours without commitment for seven days. After this, we require a deposit to confirm your place (see below for deposit amounts). Once the group travel arrangements have been confirmed we will be in touch. We will request your balance payments 10 weeks before the departure date and provide you with details on the guide, tour manager, hotel details and flights, as well as general country information. You will also receive your luggage labels and field notes, detailing the sites you will visit on tour. Joining instructions and a list of the guests who will be travelling with you will be sent out 4 weeks before departure.

Authentic Adventures 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.

Authentic Adventures abides by the Association’s Code of Conduct and adheres to the AITO Quality Charter which can be viewed on www.aito.com. Visit the website to find out more about the Association or call 020 8744 9280.

Book by phone, by email or online For bookings made by telephone or email, payment can be made by card or cheque (payable to Authentic Adventures Ltd). You can pay securely via our website, in either sterling or dollars. We accept Visa, MasterCard and Visa Debit cards. We do not accept post-dated cheques, nor do we keep your card details on file.

Programme changes For the vast majority of our tours, the programme will be exactly as described in the brochure. Occasionally, we do make changes to the order or number of visits. We always try to tell guests in advance of any changes.

Insurance We strongly recommend that travellers are covered by comprehensive travel insurance and do not travel against medical advice. You should organise it when you book, to ensure you have cover against possible cancellation charges, medical treatment and repatriation. We will need to know the details of your policy 4 weeks before departure at the latest.

Deposits Under £1,000 = £150 Under £2,000 = £400 Under £3,000 = £500 Over £4,000 = £750

Cancellation by you Cancellation charges payable to Authentic Adventures are calculated on time prior to departure as follows: Up to 70 days: Deposit* / 69 - 41 days: 35% of tour cost / 40 - 29 days: 55% of tour cost / 28 - 8 days: 75% of tour cost / 7 days to date of departure: 100% of tour cost | *plus any invoiced flight costs. If you are on a cruise, cancellation terms are: Up to 85 days: Deposit* / 83 - 56 days: 75% of tour cost / 55 - 41 days: 90% of tour cost / 40 days or less to date of departure: 100% of tour cost.

Cancellation by us If we have to cancel your holiday before the date of departure, you will have the choice of taking an alternative holiday (and paying or receiving a refund/credit in respect of any price difference) or accepting a full refund of all monies paid.

Financial protection 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 Authentic Adventures’s 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. 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, Package Holidays and Package Tours Regulations 1992 for Authentic Adventures, and in the event of their insolvency, protection is provided for the following: 1. non-flight packages commencing in and returning to the UK; 2. non-flight packages commencing and returning to a country other than the UK; and...

3. flight inclusive packages that commence outside of the UK, which are sold to customers outside of the UK. 1, 2 and 3 provides for a refund in the event you have not yet travelled. 1 and 3 provides for repatriation.

Please note that bookings made outside the UK are only protected by ABTOT when purchased directly with Authentic Adventures.

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What’s included ∙Expert guide ∙Tour manager (with all groups of 15+) ∙Scheduled flights unless otherwise stated ∙Accommodation with daily breakfast ∙Meals as detailed in the programme ∙Visits to all sites in the programme

Committed to sustainable tourism We work hard to ensure our visits have a positive impact on the places we go to and acknowledge the importance of AITO’s sustainable tourism ethos, which recognises the social, economic and environmental responsibilities of tour operating.

The prices in this brochure are valid for all bookings taken from 1st December 2018. Last revised 1st November 2018.

We are Andante Travels trading as Authentic Adventures, registered limited company no.1969761. Registered offices: The Clock Tower, Unit 4 Oakridge Office Park, Southampton Road, Whaddon, Salisbury, SP5 3HT.

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 Authentic Adventures. 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 see our Privacy Policy on our website: https://www.authenticadventures.com/privacy-policy/ 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://www.authenticadventures.com/privacy-policy/ A copy can also be requested and supplied via email during the booking process.

We are © 2018 Authentic Adventures is a trading name of Andante Travels Ltd Registered in England and Wales, no. 01969761 Full Booking Conditions are available on our website: www.authenticadventures.com /booking-conditions/ or give our team a call: 01453 802530

SPECIALIST Journeys Quality Specialist Group Travel A collection of some of the world’s finest special interest tour operators, Specialist Journeys often feels more like a family than a business – but then, when you do something you love, it never feels like work. Our dedicated team includes wine and food experts, gardeners, archaeologists and generally individuals who truly understand the importance of indulging your passion. So, whatever your interest – we can make your dream holiday a reality. Give us a call today and see what we can do.

Visit our website today www.specialistjourneys.com

archaeological tours

Arblaster & Clarke Wine Tours

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For more details or to book one of these food holidays, call our friendly sales team on

01453 802530

authenticadventures.com

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