We are in Italy, the country where good food is part of the lifestyle, the country where no agreements of any kind are made, from the most banal to the most complicated, that are not sitting around a table.

And to think that Italy in the early 1800s was a disreputable place for eating out, but then Pellegrino Artusi, a merchant from Forlimpopoli who emigrated to Florence, arrived. A lover of good food, I started traveling around Italy, entering the homes of women who at the time had no right, let alone the right to tell about their cuisine. Artusi collected hundreds of home recipes, compared them, began a close correspondence with the women that I lead to the drafting of the first book on Italian cuisine.

At the beginning it was difficult because the recipes were recipes of women, written by a merchant, then, a little at a time the book, which he himself prints and distributes for a few years, that book begins to be a reference point for a cook, a restaurant but above all for housewives and so a second reprint, a third, each time adding recipes that came to him copiously from all regions, from the houses of a country that was not yet politically united but that Artusi was combining gastronomically, in quality of products and in the passion for good things, those that improve the quality of life.

Finally there were some basic rules, quality rules, rules for eating well and it was like a spark that ignited the pleasure of being at the table, and from the pleasure of being at the table, it was a short step to the passion for local products. Suddenly the quality productions began to have great importance and the term quality became one with the passion and for the craftsmanship. From Parmigiano Reggiano, to Tropea onions, from Barolo to Traditional Balsamic Vinegar, from Peperoncino to Mortadella, from fresh pasta to dozens of types of bread and hundreds of types of cheese and wine, more than one for each region. In just over a century the variety of Italian products has multiplied and regional cuisine has developed around the perfect combination of man, environment and passion for the quality of life and what is gastronomic quality if not part of the quality of life ?

In the 1980s the streets of Flavors and Slow Food were born, these projects have given an extraordinary impulse to the territories, developing in a sustainable way even those places and those products that otherwise would have been lost and instead have been reborn and become central to tourism development. of those regions.

All this to say that every tour, every itinerary, every excursion in Italy is also a little food and wine tourism, in some tours the gastronomy is central, in others it is simply always present, at breakfast, lunch, dinner, free time when traveling in Italy is a time that is part of that extra that everyone admits to living when they are in Italy.

Each of our travel or excursion proposals always corresponds to a part of Italian food and wine culture, a product, a dish, a story, every day there will be the opportunity to get to know a flavor, often unknown, or an international flavor but prepared in a different way .

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