Edmond delights his members with the sort of experiences you only live when you go in an “off the beaten track” holiday
Home of Parmigiano Reggiano, Prosciutto di Parma, Mortadella and an enormous array of freshly made pasta, This is one of Italy’s greatest gastronomic treasures.
See the boxFor a food lover, Liguria brings to mind fragrant and savoury focaccia and the tasty pesto sauce used to flavour the region’s typical pasta, such as Trofiette or Croxetti.
See the boxThe vibrant flavours of Sicily reveal the island’s colourful past. Sicilian cuisine is a melting pot of Greek, Spanish and Arab cultures that are reflected in the most typical local dishes.
See the boxStretched along the Adriatic Sea and surrounded by the Apennine mountains, Le Marche is a land of great beauty that offers an incredible variety of culinary delights.
Influenced by the cuisine of neighbouring France, Piemonte boasts one of Italy’s richest selections of cheese and raw meat (carne cruda).
Veneto offers extraordinary culinary treasures: delightful cheeses, such as Taleggio and Asiago, delicate vegetables - such as red radicchio and white asparagus - and sublime wines.
Puglia's cuisine is deeply steeped in the region's agricultural tradition. Many of the most representative dishes have plebeian origins, making use of what can be picked from the land.
The regional cuisine is known throughout the world for its pizza and pasta, which have become Italian national symbols.
The region has more than 250 traditional food specialties. Among them: Cheeses, such as Gorgonzola, cured meats, such as Bresaola, and wonderful wines, like Franciacorta and Valtellina.
Lunigiana is a beautiful strip of land that is situated between the regions of Tuscany, Liguria and Emilia Romagna. Different culinary traditions mingle and create a unique type of cuisine.
Sardegna is celebrated for its stunning beaches, landscape and - our favourite - exquisite cuisine!
Calabria, the toe of Italy’s boot, is a picturesque region in Southern Italy with charming mountains, beautiful beaches and amazing food!
Abruzzese cuisine is the undiscovered treasure of Italian gastronomy: only few have truly delved into its unique flavors.
This mountainous region is known for its dramatic views, beautiful ski slopes and superb food!
Tasting without knowing is like walking down the Louvre in darkness.
As figs were once grown all over countryside of Le Marche, one of the most common ways of preserving them was to turn them into sweet salami. Once dried, the figs were mixed with other traditional peasant ingredients: almonds, walnut pieces and star anise seeds.
The history of the Garofolis is a story of a family that has been associated with winemaking for five generations. A persistent philosophy has always guided the family: keeping production techniques up-to-date while respecting traditional and historic winemaking methods.
Caseificio Santa Rita produces an exclusive Parmigiano Reggiano cheese, made from Modenese White Cow's milk, an officially extinct breed. This excellent cheese is produced by only two cheese factories in the world, which shape just one cheese wheel per day!