Food Trips and Cooking Holidays to Italy

A simple definition of Italian food is impossible – Italy’s cuisine is as exciting and varied as the country itself, each area has its own specialties, primarily at regional level, but also even at provincial level.

The regional cooking is fiercely individualistic and strongly influenced by local geography, culture and history. From the cold Alpine peaks of Trentino-Alto Adige in the north, to the golden coastlines of Sicily in the south, Italy’s cuisines are as diverse as its regions.

Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Pasta, meat, cheese and seafood are a major part of the Italian gastronomy, playing different roles both regionally and nationally with their many variations.

Each program offers a one-of-a-kind experience and has been designed to provide an insight into Italy’s different regions and the varying cuisines they offer.