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Overview

Small Group Tour of Italy

Get a whole new taste of Italy, and delight your taste buds!
On this small group tour of Italy, travelers will discover the rich gastronomic traditions and history of the Piedmont region, and unforgettable experience that will excite all of your senses! Spend some time walking in green hills covered in vineyards, explore elegant castles dating back to the ancient Kingdom of Italy, discover antique caves, wander around narrow streets and markets filled with traditional and fresh produce, and marvel at imposing castles and antique shops. Of course, you’ll also sample some of the best food and finest wines Italy has to offer, thanks to the Slow Food movement.

An eco-gastronomic association founded in 1989 came up with this innovative concept in order to counter the ever-popular fast-food industry and put a stop to the slow disappearance of local gastronomical traditions and growing lack of interest in the region’s typical dishes, origins, and flavors. The true meaning of this exclusive and wise concept will become clearer on this unique small group tour of Italy: not only will you be stunned by this country’s fascinating history, but the unbeatable quality of the novel and exciting dishes on the menu will surely delight your palate! Calling all Epicurean travelers: this tour was designed just for you!

Contact Uniktour’s Italy expert for more information on this superb small group tour!

Itinerary

Day 1| International flight

Day 2| Arrival
Arrival at Milan Malpensa airport and afternoon’s collective transfer to the Albergo dell’Agenzia di Pollenzo hotel in Bra. The transfer departure time is scheduled at 15h00. Time to settle in, meet tour escort and welcome dinner in the hotel restaurant which will be dedicated to the products of the Slow Food Presidia of Piedmont and where there will be an introduction to the tour. During the evening, there will also be an introduction to the Slow Food philosophy and the activities carried out by the association and the Terra Madre Foundation. Overnight in hotel.

Day 3| La Morra - Castagnole Lanze - Carmagnola
Morning departure for a tour of the wonderful Barolo vineyards with the first stop at the La Morra scenic viewpoint, where you can admire the hills and surrounding vineyards. Visit to the Montezemolo wine cellars and taste their extraordinary wines accompanied by some of the typical local produce of Langa. Departure for Castagnole Lanze, and a visit of Giorgio Rivetti’s estate, La Spinetta, a famous name in the region; tasting of his exclusive labels accompanied by local products. Departure for Carmagnola and a visit to the Agripiemonte farm where one of the Piedmontese breeds is raised: the Carmagnola Grey Rabbit (Slow Food Presidium). Return to the hotel and overnight.

Day 4| Barbaresco - Cherasco - Murazzano
Morning departure for Barbaresco to visit the cellars of the Barbaresco Producers, historically the most important in the territory, which boast several top class historical vineyards and a range of quality wines. Introduction and tasting of a selection of Barbaresco wines. Departure for Cherasco to visit the old historical centre, free time to wander around the little streets which house the traditional workshops which produce the delightful ‘Baci di Cherasco’ (dark chocolates with hazelnuts). Transfer to Murazzano to visit the Azienda Agrituristica Raflazz cheese factory for a tasting of the Langhe sheep milk’s cheeses. Return to the hotel and overnight.

Day 5| Asti - Mongiardino Ligure
Morning departure for Asti to see the city; visit the Barbero nougat museum and plant, with a tasting of the typical chocolate sweets and nougats, then move on to visit some of the traditional workshops with their top quality local products such as the hazelnut pies made by Daniela and Giordanino’s polentina and astigianini traditional cakes. Departure for Mongiardino Ligure and a break at the country farmhouse - Caseificio Vallenostra to taste the Montebòre cheese (Slow Food Presidium) and join in a cooking class dedicated to the Piedmontese agricultural tradition, followed by dinner. Presentation of the initiative: adopt a sheep. Return to the hotel and overnight.

Day 6| Turin - Pollenzo
Morning departure for Turin, tour the city and see some of the most important historical and religious buildings – including the Mole Antonelliana and the the Duomo cathedral where the Holy Shroud is kept – and stroll along the Dora river. Free time to wander around and enjoy the elegant buildings along the arcades in the centre and go on a short tour, tasting some of the local specialties, such as the famous Turin breadsticks – Grissini - (those made by the Guala bakery are particularly delicious), the fresh homemade pastas, both plain and stuffed (not to be missed is the pasta at Pasticceria Defilippis). Back to Pollenzo, stroll through the centre, a visit to the Banca del Vino Slow Food (Wine Bank) for a wine tasting. Return to the hotel and overnight.

Day 7| Gattinara - Vercelli - the Monferrato Area - Acqui Terme
Morning departure for the lands of Nebbiolo in the north of Piedmont, which comprises the lovely hills between Novara and Vercelli facing Monte Rosa. Here, visit the Regional Enoteca of Gattinara and the Terre del Nebbiolo. Enjoy a tour, a lesson on the enogastronomic traditions of the region and sample the wines which will be accompanied by some local dishes and produce. Leave for Vercelli and stop to visit the historical centre and some of the locals who produce typical sweets and cakes of the region. In the early afternoon arrive at the Monferrato hills, stop at the Regional Enoteca of Acqui Terme to visit the ancient cellars with their collection of traditional tools and instruments connected with the local world of vine and wine. There will be a talk on the enogastronomic traditions of the region, followed by a tasting of wines such as the Brachetto, Dolcetto and Barbera accompanied by the locally grown produce. There will be some free time to visit the magnificent old historical centre of Acqui Terme. Return to the hotel and overnight.

Day 8| Alba - Grinzane Cavour
Morning departure for Alba where the Slow Food Earth Market takes place every Saturday morning and where you will be given an introductory hands-on lesson on biological fruit and vegetables and to the area’s many local products. Lunch will follow, with some typical local dishes, in the Osteria dell’Arco in the heart of Alba. Departure for Grinzane Cavour to visit the Piedmont Regional Enoteca, situated inside the Grinzane Cavour Castle, taste some of the Piedmont DOC and DOCG wines, especially those from Langa and Roero, in addition to some grappa and other local liqueurs. Return to the hotel and overnight.

Day 9| Departure
Early morning collective transfer for the airport, arrival at the airport at 10h00.


SLOW FOOD PRESIDIA AND OTHER RECOMMENDED PRODUCTS
Participants will have the unique chance of sampling several Slow Food Presidia products - high-quality, traditional foods and beverages at risk of “estinction” - and other local delicacies from Slow Food recommended quality producers, such as:
- the wines of the Barolo vineyards
- the Carmagnola Grey Rabbit
- the wines of the Barbaresco hills
- the sheep mik cheeses of the Langhe
- the Montebòre cheese
- the wines of the Pollenzo Wine Bank
- the fresh produce sold at Alba Slow Food Earth Market

ABOUT THE PRODUCTS
The Montébore cheese dates as far back as the 15th century. Its shape is reminiscent of a tiny wedding cake, with tiers of decreasing size, one atop the other. Legend has it that the shape was modeled on an ancient tower in the town of Montébore. It has a strong milky and buttery flavour with lingering notes of chestnut and herbs and can be eaten fresh, slightly aged or grated.

The Barolo wine has been called the "king of wines" but also the "wine of kings." It is one of the world's best wines and is made from only the very best Nebbiolo grapes, grown near the town of Alba. A robust red, full bodied and very dry. The aroma is similar to ripe strawberries, tar, roses, violets and truffles. Barolo can be "hard" when young and it needs to be aged in order to become "mellow." As a matter of fact, Barolo is not Barolo until it has aged for at least 3 years, while Barolo "Riserva" must age at least 5 years. It becomes better with additional aging and is often left to age for between ten and twenty years after the vintage year.

The Murazzano Robiola cheese is a fresh cheese produced from ewes’ milk or a mixture of ewe’ and cows’ milk. The Murazzano cheese is cylindrical with flat surfaces. The cylindrical shape has a diameter of 10-15 cm, an edge of 3-4 cm and a weight of 300-400 g. The ripening is from 4 to 10 days. There is no rind but only a yellowish patina in matured cheese. The dough is white or ivory-white with few small holes. The texture is soft. The odour is fine and delicate. The taste is mainly sweet and fine but savoury and more intense in aged products.

TYPICAL RESTAURANTS FROM THE “OSTERIE D’ITALIA” SLOW FOOD GUIDE
Tour participants will taste the delicious, authentic dishes of the regional cuisine eating at restaurants selected among those recommended by Slow Food in the “Osterie d’Italia” guide, small “trattorie” that still use fresh, local produce and traditional recipies for their dishes:
- Agriturismo-Caseificio Vallenostra
- Osteria dell’Arco

WINERIES AND MORE
Tour participants will also have the opportunity to sample wines and/or local typical products at wineries, bakeries, pastry shops, farms, fresh produce markets and more, such as:
- the wines of the Piedmont Regional Enoteca winery
- the wines of the Regional Enoteca of Gattinara and the Terre del Nebbiolo winery
- the wines of the Regional Enoteca of Acqui Terme winery
- the Polentina and Astigianini traditional pastries and cakes of Asti
- the typical Grissini Torinesi (bread sticks)
- the Baci di Cherasco and other typical Piedmontese chocolate sweets

POINTS OF INTEREST: ART, HISTORY, CULTURE & NATURE
During the tour the participants will not only discover delightful food and wines but also the most interesting monuments, works of art, churches and natural landscapes of the region:
- the wonderful hills surrounded by the Barolo vineyards in La Morra
- Asti, rich in medieval palaces and merchants houses, many with monumental towers
- Turin, the former capital of Italy, with the Mole Antonelliana, the Duomo cathedral where the Holy Shroud is kept and the elegant buildings along the arcades in the centre
- Grinzane Cavour, thus named in honour of Camillo Benso, Conte di Cavour, one of the leading figures of the Risorgimento (the Italian unification), and its imposing castle
- Vercelli, home to numerous relics of the Roman period, and with two noteworthy towers, the Torre dell’Angelo and the Torre di Città
- the wonderful landscapes of the Monferrato area, one of the most important wine districts of Italy
- Acqui Terme, with the ancient baths dating back to the Roman time

Budget

**Rates published on this website are for information purposes only and are not legally binding (since departure dates are not given). Prices on this website are known to fluctuate frequently in relation to changes in currencies and hotel pricing. In order to obtain a definite quote, please click here.

Other fees

Lodging

SLOW FOOD AND THE TERRA MADRE PROJECT

Slow Food is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment.
A non-profit member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. A series of overlapping groups and entities make up the Slow Food network:
- more than 100,000 members in 153 countries
- 2,000 food communities in the Terra Madre network
- more than 10,000 small producers involved in Presidia projects

Members join one Slow Food Convivia, local chapters who are working autonomously to defend their culinary culture and to support a more sustainable food future, spreading the Slow Food philosophy and making it real. More than 1,300 Convivia around the world form the backbone of Slow Food.

Eight countries have national branches that have been established to coordinate Slow Food activities, organizing events and projects with a deeper knowledge of the needs of their members; after Italy, where the association was born, Slow Food branches were created in Switzerland, Germany, USA, France, UK, Japan and The Netherlands.

Slow Food’s headquarters plans and promotes the movement's development worldwide. The association is led by the Board of Directors, Slow Food’s founder Carlo Petrini is the president.

The Slow Food Foundation for Biodiversity was founded in 2003 in partnership with the Tuscany Regional Authority to support Slow Food's projects that defend food biodiversity and traditions by working with groups of producers, with a particular focus on developing countries. Key projects are Presidia, Ark of Taste and Earth Markets.

Terra Madre is a project conceived by Slow Food, the philosophy of which evolved over the the organization’s history and crystallized at its realization that “eating is an agricultural act and producing is a gastronomic act.” Slow Food had always stood for the pleasures of the table, for the importance of good-tasting food, and for the defense of cultures facing growing homogenization as a result of today’s so-called modern rationales regarding production, distribution, and economies of scale. It was where these “rationales” were leading that brought Slow Food to realize the need to protect and support small producers, and to change the systems that put them in danger by bringing together those players with decision-making power: consumers, educational institutions, chefs and cooks, agricultural research entities, NGOs, etc. It became clear that it is only through repeated, cumulative, local action, following a guiding global vision, that a significant impact can be achieved.

Thus Terra Madre was born: To give voice and visibility to the rural food producers who populate our world. To raise their awareness, as well as that of the population at large, of the value of their work. To sustain their ability to work under the best conditions, for all of our good and for the good of the planet. For these reasons, constructing a global network—with information-sharing tools, the means to learn from each other, and opportunities for collaboration in many ways—seemed invaluable. We must continue to have fertile lands, lands on which sprout and grow plants and animals appropriate to those environments, rather than needing to be pumped full of chemicals to make them thrive artificially. And we must also continue to have the people capable of stewarding these lands, to have their know-how, so we can have food that still carries the tastes of our youth.

The inaugural gathering of Terra Madre launched the network in 2004 in Torino, and was on an unprecedented scale. This first edition brought together 5000 producers from 130 countries and shone global media attention on their crisis. The second edition was in 2006, and incorporated an additional 1000 cooks, from renowned to modest, but all aware of their role relative to high-quality food producers. Also in attendance were 400 researchers and academics, seeking to bridge the theory of their work with hands-on practice.


SLOW FOOD PRESIDIA

The Slow Food Presidia are sustainable food production initiatives which build the capacity of a group of producers in order to improve production techniques, develop production protocols and find local and international markets. To date, more than 300 Presidia have been created around the world, involving over 10,000 small-scale sustainable farmers. Each Presidium supports a quality product at risk of extinction; uses traditional processing and/or agricultural methods; and safeguards native breeds and local plant varieties.

The Slow Food Foundation for Biodiversity selects products for inclusion in the Presidia project by evaluating the following two aspects of the product:
- Is the product relevant to the gastronomic culture of the regions of production, linked to local identities, and produced in well-defined areas with specific geographic/climactic/cultural characteristics?
- Is the product of Taste, Environmental, and Social Quality?

The product must taste excellent – this is the only way to guarantee that anyone who tastes the product will experience the pleasure of taste, which is a fundamental aspect of the Slow Food philosophy. All told, there are at least three main elements that are important to evaluate while considering a product’s taste quality: balance, origin, and complexity: Balance means harmony between the aromas and flavors typical to a product; Origin refers to the product’s expression of particular taste qualities linked to its area of origin; Complexity refers to the positive development of the flavor of a product during the course of a tasting.

In general, a product must be as natural as possible. This does not mean ‘organic’, the product does not need to be certified, but sustainable, made in a way that does not damage the environment, animal welfare, and the health of consumers who eat it.

Social Quality is the most recent addition to the Slow Food approach to Presidia, linked primarily to the development of the first Presidia in Africa and South America. In these countries, it is enormously important to consider certain aspects of production linked to social equity in determining quality. The activities of the Presidia must respect indigenous people and promote the cultural identity of the producers. Discrimination linked to social position, nationality, gender, religious or political belief, ethnicity, etc. are not allowed, and the use of child labor is forbidden. One more aspect of Social Quality is a fair price for a product, and the Presidia to work to promote the commercialization of food products that can bring wider social improvement through a fair price for products.

In synthesis, a Presidium product must be good, clean and fair.

There are 193 Italian Slow Food Presidia from more than 1300 small producers: farmers, fishermen, butchers, sheperds, cheese-makers, bakers, pastry cooks, etc.

The Ark of Taste project was launched to rediscover, catalog and promote foods which are at risk of extinction, but have productive and commercial potential and are closely linked to specific communities and cultures. Today the Ark lists more than 900 unique foods from 50 countries around the world that are threatened by industrial standardization.

The Foundation’s most recent project is the creation of a network of Earth Markets – places where small-scale producers and farmers can sell their products directly to consumers. These farmers’ markets are run according to certain Slow Food principles and are overseen by a community management group.


OSTERIE D’ITALIA TYPICAL RESTAURANTS’ SLOW FOOD GUIDE

Osterie d’Italia Slow Food is a comprehensive region-by-region guide to the most interesting and typical small restaurants of Italy.

In this special guide, the experts at Slow Food identified the best local places to eat, providing over 1,800 profiles of traditional taverns, agritourism farms, wineries, trattorie and typical restaurants.

Consistently with the Slow Food philosophy, the recommended places to eat are those that have deep roots in the territory, that propose dishes which are typical of the local culinary tradition, that use only fresh, locally-produced quality ingredients to prepare their dishes, that offer good selections of wines, that are welcoming and with a friendly atmosphere.

Gaining the right of being listed in this guide is no easy feat and the quality must be always guaranteed, since the Slow Food experts monitor the respect of the afore-mentioned criteria at least once a year.

Overview

Italy – a land so rich and varied that the villages and small towns have as much to offer as the big cities. Practically everywhere you go in this country, you encounter history, art, folklore, gastronomy, and tradition: every visit is an opportunity for reflection – or simply a chance to enjoy yourself! Italians have managed to enter the modern age without having to let go of their creativity, their love of beauty, and their traditions. Between the archeological sites, cathedrals, churches, ancient houses, and statues, there are over 100,000 monuments to discover. As for Italian cuisine, each region has its own savory specialties waiting to delight your palate. Of course, Italy’s big cities also have much to offer: the eternal city, Rome, with its wide avenues and famous Squares. Venice and its charming canals. Florence and its unique arts scene. Pompeii, a fascinating Roman archeological site. These cities will capture your imagination and invite you to discover more and more of romantic Italy. Villa rentals, self-drive tours (freedom), train travel (freedom), private guided travel, customized travel…Uniktour brings you to Italy on your own terms! Contact one of our travel specialists today for more information on how to get started on your trip to Italy!

Tourism

Eat well. Drink better.
Long live the spaghettis, pizzas, tomatoes, olive oils, espressos and cappuccinos! Is that all Italian cuisine has to offer? Of course not! Italy has thousands of succulent dishes, hundreds of gastronomic specialties, and countless savory local products, thanks to a modern agro-industrial system that has managed to maintain traditional flavors, savors and values (even dietary!).
Quality and freshness are the basic ingredients to Italian specialties and all their variations: from fonduta Piedmontese to Sicilian caponata, from risotto Milanese to mozzarella di Campania, from the Venetian “risi e bisi” to the Roman porchetta, from the Ligurian “trenette al pesto” to beef Florentine, to lasagna emiliane or Abruzzo spaghetti chitarra, the list is endless! In fact, one reason many travelers come to Italy is to get to know (and sample!) its fine cuisine. There is no shortage of choice when it comes to where to eat: world-renowned restaurants in the big cities, countless trattorias lining the streets of every village, taverns and bistros scattered across the country. The latter personalize traditional dishes and allow visitors to rediscover typical agricultural products (spelt wheat, barley, corn, vegetables, olive oil, etc.) in a savory cuisine that manages to be gentle on the waistline! As for wine, Italy has caught up to countries with an older and more established wine culture. These days, in no way do Italian wines pale in comparison to those of other countries. There is plenty of variety and quality to choose from: whites, reds, rosés, straw wines, muffatos (with a characteristic moldy aroma), sparkling wines, etc. In Italy we eat and drink like nowhere else on earth!

Geography

The Italian peninsula is located north of the Mediterranean basin, with the Tyrrhenian Sea to the West, the Adriatic to the east, and the Mediterranean to the south. Italy counts some of the Mediterranean’s largest islands as its own, including Sicily and Sardinia. While the Alps line the borders with Switzerland and France in the north, a long mountain chain with an average altitude of 1,000 m running from north to south occupies the central part of the peninsula and the northern part of the country: the Apennines. No industrial or economic activity of importance has developed in these rugged regions. A rich agricultural area is found in the north of the country, in the valley of the Po. Other plains are located next to coastline. Once swamplands, they were drained and made viable to allow agriculture and tourism to flourish. Tuscany offers beautiful scenery with green hills sprinkled with small country homes and characteristic cypress trees. In the south, some of Europe’s last active volcanoes still grumble: Etna in Sicily, Vesuvius close to Naples, and Stromboli in the Aeolian Islands.

Culture

Already during the reign of the Etruscan civilization, Italy was a well-known geographical territory, as evidenced by ancient manuscripts on display in museums, particularly those of Tuscany and Latium. Though this is where the main remnants of Etruscan civilization were found, this ancient culture was also present in Umbria, Campania, and certain areas of current day Emilia-Romagna and Lombardy. Starting in the third century BC, Italy was the land of the Romans, under whose rule the peninsula was unified (as was much of Europe).

The word Italy appears on a coin dating back to the first century BC, made by a confederation of peoples who were revolting against Rome. This money was found in ancient Corfinium (now Corfino, Abruzzo), capital of the Italic confederation. Rome’s longstanding domination (from the 3rd century BC to the 5th century AD) has left an unmistakable mark in Italy: roads, aqueducts, temples, monuments, cities, bridges, theatres, etc. All reminders of a distant past that is still extraordinarily present all across the country. After the fall of the Roman Empire, Italy was invaded and dominated by foreign forces for many long centuries, mostly in the north and in Sicily. Thanks to the development of independent cities in the centre and in the North such as Venice, Florence, Sienna, Genoa, and Milan, Italian arts and commerce flourished and helped the country prosper and develop into a rich civilization. In the period that followed, the small independent states were unable to resist invasions by larger states such as Spain and Austria. Only the small kingdom of Piedmont managed to remain independent. After a brief Napoleonic occupation, it became the driving force behind the Risorgimento, a movement that paved the way for the definitive unification of Italy in 1870 under the rule of the house of Savoy. After the Second World War, a referendum abolished the monarchy and established a Republic in 1946. The rest is current history. To be continued.

Climate

Italy’s Mediterranean climate changes with the seasons and varies considerably between regions. Summers get longer and dryer as we travel south, reaching temperatures of 40°C at the lower end of the peninsula. In the southern regions of Calabria, Apulia, Basilicata and Campania, the summer drought can extend for more than its usual five months, from may to September. Sicily and Sardinia also suffer from this temperate aridity. In both the Apennines and the natural boundary formed by the Alps to the north, winters are colder and harsher with temperatures dropping below 0°C. In the north, particularly in the valley of the Po, the climate is continental, with cold winters (between 0°C and 10°C) and warm summers (30°C) and more precipitation than in the rest of the peninsula.
The best times to visit Italy are spring and autumn, avoiding July and August, when temperatures can become unbearably hot, unless you stay on the Adriatic coast (25°C). During the winter, ski resorts in the Italian Alps offer similar skiing conditions to those found in their French and Swiss equivalents.