Имя автора: Emilia Delizia

Cinque Terre Gourmet food tours in Italy @ru

How to Reach and Hike to Riomaggiore (Cinque Terre).

Hiking around Cinque Terre is for sure THE major attraction in the area. Walking paths are literally everywhere but finding them it is not that straight forward as it might seem. In this case, you are reaching Riomaggiore by car there is an easy and nice walking track from the Strada Provinciale Cinque Terre. Simply […]

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Cinque Terre Gourmet food tours in Italy @ru

A Day in Manarola Best Gelateria in Town and (almost) Vertical Wine Making.

Manarola is the second smallest of the Cinque Terre towns that attract visitors from all corners of the world. It’s famous for the pastel-hued buildings, calm aquamarine waters, and rugged vineyard cliffs. But one thing that makes this place somewhat heroic is winemaking. Here is everything you should know about this magical place. Best Way

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Gourmet food tours in Italy @ru

La Spezia Food Walking Tour Cinque Terre

Discover the Flavors of La Spezia on Emilia Delizia’s Food Walking Tour If you’re looking for an authentic Italian food experience, look no further than Emilia Delizia’s La Spezia Food Walking Tour. This 2-hour tour will take you through the historical center of La Spezia, a beautiful seafront town situated next to the stunning Cinque

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Gourmet food tours in Italy @ru

Unexplored Northen Tuscany along the via Francigena.

Explosting hidden towns and villages along Via Francigena in Northen Tuscany Even though it is the home to a lot of people, the northern part of Tuscany remains less explored by tourists. This part of Italy includes spectacular monuments and mouth-watering food but what stands out the most is the Renaissance art and architecture, which

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Gourmet food tours in Italy @ru

Massimo Bottura Opens The Cavallino Ferrari Restaurant in Maranello.

WHO IS MASSIMO BOTTURA? Massimo Bottura began his culinary career in 1986 by assuming control of the Trattoria del Campazzo, a restaurant situated just a few kilometers away from the center of Modena. This was, for him, a «reeducation center», the place where he shaped his gastronomical identity, often crafting recipes that combined regional dishes

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