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Walking Tours in Italy  

Our philosophy is simple - to get out of the cities and into the countryside where you can discover the charm and beauty of the italian regions such as Lazio, Cinque Terre, Tuscany, Piedmont, Sardinia, Amalfi Coast, the Dolomites, Sicily, Umbria and the italian riviera. Walking with a small, like minded group is the best way to explore them. It is important to have time to "smell the roses", not to rush through but to soak up the atmosphere. We are great believers that the journey is what matters, not the destination! All our holidays in Italy are guided - we are not there to overload you with facts and figures but discreetly share with you the wonderful places we have discovered during our "journey".

Guided Walking Holidays in Italy
	Discover the Piedmont Cooking & Walking in Alba, Barolo and Barbaresco	Oct.	7 days
	The Gourmet Trail revisited Piedmont, Cinque Terre, Tuscany and Lazio	May	15 days
	From the Mountains to Mediterranean Sardinia & Corsica	May	14 days
	Italian Lakes Lago Maggiore, Lago di Como & Lago di Garda	Sept.	14 days
	The Romantic Path Walking through the Austrian Lakes District, the Leutasch Valley and the Dolomites	Sept.	14 days
	La Dolce Vita Sicily and the Aeolian Islands	April	15 days
	Walk to the Stars French and Italian Riviera	June	14 days
	Epicurean walk through Italy Amalfi Coast, Gargano Promontory, Abruzzo Mountains, Monte Sibillini and Umbria	June	16 days
	When in Rome... Eternal Rome city's secrets	May	5 days

About regional food and wine in Italy

The importance Italians attach to food and drink makes any holiday in the country a treat. The southern Italian diet especially, with its emphasis on olive oil, fresh and plentiful fruit, vegetables and fish, is one of the healthiest in Europe, and there are few national cuisines that can boast so much variety in both ingredients and cooking methods. Italy's wines, too, are among the finest and most diverse in Europe. Italian food remains determinedly regional. Northern Italian cuisine includes the butter-, cream- and truffle-rich cooking of the French-influenced northwest, the Tyrolean ham, sausage and dumplings of the northeast, and the light basil, fish and pinenut dishes of Liguria. Food in central Italy is characterized by the hearty wood-roasted steaks of rural Tuscany and the black truffles, hams and salamis of Umbria, while in traditional trattorias of Rome, offal reigns supreme. Continuing south, the classic vegetables of the Mediterranean take over, and the predominant meat is lamb (spit-roast and scented with wild herbs) while traditional dishes based around pulses and wild greens belie the recent poverty of the region. Finally, across the Messina Straits to Sicily, history is enshrined in rich, fragrant dishes such as aubergine caponata, fish couscous, and almond-milk- and jasmine-scented granitas, the abiding legacy of Arab rule.

From sparkling Prosecco to deep-red Chianti, Italy is renowned for its wines. However, it's rare to find the snobbery often associated with "serious" wine drinking. Light reds such as those made from the dolcetto grape are hauled out of the fridge in hot weather, while some full-bodied whites are drunk at near room temperature. In restaurants you'll invariably be offered red (rosso) or white (bianco) - though rosé (rosato) is slowly becoming more available. The local wine (vino sfuso) can be great or not so good - there's no way of telling without trying - but it is inexpensive, and you can always order just a glass or a quarter-litre to see what it's like. Bottled wine is pricier but still very good value in a mid-priced restaurant.