Cellars on the hills, oil mills, village taverns. When the journey passes through the palate, the memories last longer.
There is a way of coming to know a place that does not pass through the eyes, but through the table. A glass of Prosecco drunk on the "riva" where it grows, an oil tasted in the mill in November, a cheese that tastes of the grass of that mountain: these are geography lessons you don't forget.
That is why on our tours the tables are not a filler, but a stop. We choose taverns where they still cook as they do at home, cellars where the wine is poured by the person who made it, markets where you learn to read the season.
To eat slowly, while travelling, is an act of respect: towards the land, towards those who work it, and towards yourself. You come home fuller of stories than of kilometres.
