Cinque Terre Liguria

Beautiful alternative to the Cinque Terre: Camogli, santa margherita ligure, Portofino

Come and see with eyes wide open the dramatic natural beauty of this corner of the Italian Riviera overlooking the Ligurian Sea. The three villages are part of the Natural Marine Reserve of Portofino and the Regional Natural Park of Portofino, an area protected by the region to preserve the extraordinary Promontory and seabed wildlife. […]

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Castles Emilia Romagna Parma Piacenza

The Castles and Food of Piacenza – Bardi Arquato, Bobbio, and Coppa.

Emilia Delizia would be delighted to organise a castle, food and wine tour for your group departing from Piacenza, Parma and Milan. For more  information about the castles of the Piacenza/Parma area, please check our article below.  Piacenza and Parma’s Castles, a unique experience in Emilia Romagna. Planning a holiday in Italy is always a

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Florence Gourmet food tours in Italy Siena Tuscany

Pecorino di Pienza – tour the jewel of the Val D’Orcia

The Val D’Orcia (Valley of Orcia) South of Sienna is the absolute epitome of what we all expect Tuscany to look like … a landscape of green valleys surrounded by rolling hills and a horizon punctuated by rows of lonely cypress trees. You really should take the time to visit this beautiful area of Tuscany

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Gourmet food tours in Italy Veneto Venice

Venice: a gourmet guide to its culinary traditions

Everybody knows that Venice is one of the most beautiful cities in the world. But the local gastronomy is not so renowned as tourists usually concentrate on succulent dishes based on pasta and pizza. Nevertheless it is worth knowing more on culinary traditions such as fegato ala venesiana, sarde in saor and bigoli in salsa.

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Balsamic vinegar Modena

Channel 4 “Food Unwrapped” comes to Modena to discover balsamic vinegar.

The British Television Channel 4  has dedicated one of the episodes of “Food unwrapped” to Balsamic vinegar. The food program is a TV series broadcast between 2012 and 2013 in the UK and aimed to discover the reality of food. The program compares and investigates  what goes into what we eat. In late March we were contacted by a subsidiary of

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