The Istria Peninsula
The Istria Truffle, known since antiquity, grows in the damp Motovun Forest constantly moistened by the Mirna River flowing through its woods. As it is not above ground, only a well-trained dog can find it.
In the Fall, festivities and events are organized to celebrate and present typical truffle dishes, including: gnocchi, fuži, pljukanci, fritada, various meats, appetizers, salads, and desserts.
Among the Wines found in this area, the most important is the white malvasia. It has a rich golden color, pleasing aroma of locust tree blossom, with a harmonious, delicate freshness and structure; ideal for a warm evening along with pasta, risotto or fish.Only in Istria you can taste teran, a unusual wine ranging in color from purple to ruby-red with a lively fruit aroma, fresh and fragile. Other high quality wines include: pinot blanc, chardonnay, pinot gris and red merlot, refošk and cabernet sauvignon. Also, two muscat varieties with a special aroma, Momjan and Poreč rose muscat, red borgonja and red hrvatica.
Celebrating the Cultural and Culinary Traditions of Emilia Romagna. Arts and Gastronomy Courses in Modena and Ferrara
Venice and Veneto
Venice our expert cook will teach you how to prepare the local dishes and entertain you by analyzing the intriguing fragrances, the exotic origins of some ingredients, the cooking processes as well as answer your questions about the products being used. Classes are held in a Palazzo apartment in Venice or in a Liberty Villa at the Lido beach, a fascinating bathing resort with tall trees and gardens traversed by several canals.
Euganean Hills enter the fascinating backcountry and discover a natural area dotted with small villages, vineyards and a typical “osterie”. You will visit a family-owned wine cellar and drink its sparkling wines: an extraordinary experience to meet local people and taste genuine products. Experience the amazing ancient village of the Poet Petrarca, unchanged since the 14th century.
Prosecco Wine Hills visit a wine cellar for a wine tasting and lunch overlooking the hills. Dry, lemony, and bubbling, Italy’s answer to refreshing, sparkling wine. Light, affordable, and fun.
Bolzano & the Dolomites the former Austro-Hungarian city of Tyrol is surrounded by vineyards, apple orchards, castles and mountains, Bolzano is one of the most charming cities in Italy. Everyone seems to live peacefully, no hurry or chaos. The city is crossed by the Adige River and by green beautiful gardens adorned with colored flowers. A drive along the South Tyrolean Wine Road with stops for exclusive wine tastings!
Milan Turin Alba and Langhe
Milan has a proud culinary tradition. Classic local dishes: cotoletta alla milanese, a breaded veal (pork and turkey can be used) cutlet pan-fried in butter, cassoeula (stewed pork rib chops and sausage with cabbage), ossobuco (stewed veal shank), risotto alla milanese (saffron and beef marrow), busecca (stewed tripe and beans) and brasato (beef or pork with wine and potatoes). Also, salami milano and gorgonzola cheese. Sweets: chiacchiere, panettone and tortelli. World-renowned restaurants and cafés can be found in the historic center, Brera and Navigli districts.
Turin is famous for its use of aromatic herbs, fish, extra virgin olive oil and no less than 69 traditional local starters. It is also known as the “capital of sweets”, including Revigliasco cherries and scrumptious chocolate.
Alba & Langhe a hilly area in Cuneo province famous for its wines, cheeses, and truffles—particularly the white truffles of Alba – and the birthplace of slow food. Of interest: Serralunga Castle and Regional Winery; Barolo Wine and Corkscrew Museums, Cheese Factory; Grinzane Cavour Regional Wine Cellar and Castle; Torrone Factory; Fontanafredda’s 100 hectares of vineyards in the heart of the Langhe hills.
Salento Cuisine: Tradition, innovation and Creativity
Salento is a major agricultural center specializing in olive oil and wine, hence, numerous opportunities to experience the famed local wines and traditional cuisine.Local Food specialties trace their origin to the successive invasions over the course of Salento’s history: Tiella – a rice dish with potatoes and mussels similar to the Spanish Paella, the Fava Beans Puree has Arab origins and in Gallipoli a variety of chowders with clear Greek roots. Unique Dishes puccia, friseddhre, pittule, rustici, pasticciotti, sweets made of almond paste accompanied by the local wines: Negramaro, Primitivo and Malvasia! Come along for one of our food and wine tasting events, join a local cooking class and food shopping.
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Local Knowledge – Global Reach
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