Ravenna was capital of the Western Roman Empire for half a century, then of the Ostrogothic kingdom, then of the Byzantine Exarchate. That sequence of rulers left behind a concentration of 5th- and 6th-century mosaic art found nowhere else in the world. Eight of the city’s early Christian monuments are jointly listed as a UNESCO […]
Ravenna Half-Day: Four UNESCO Monuments and the Tomb of Dante Read Post »
Culatello di Zibello DOP is the most prized of Parma’s cured meats — richer and more intensely flavoured than Prosciutto di Parma, produced in small quantities in the fog-prone lowland north of the city. Eating it well means finding the right address: a place that sources from serious producers, slices it correctly, and serves it
Where to Eat Culatello di Zibello: Parma City and the Bassa Parmense Read Post »
Tuscany has some of the most varied truffle territory in Italy — from the rolling hills around Florence and San Miniato to the wooded Apennine valleys of Lunigiana in the north. The experiences below cover three different parts of the region, from half-day excursions out of Florence to shore excursions from La Spezia into northern
3 Unique Truffle Experiences in Tuscany Read Post »
An afternoon guided tour of a Parmigiano Reggiano dairy, departing from Modena train station. Production finishes by midday, so afternoon visits focus on the aging cellars — the part of the caseificio where the wheels spend 12 to 36 months maturing on wooden shelves. The tour includes a guided tasting of Parmigiano Reggiano at different
Afternoon Parmigiano Reggiano Dairy Tour from Modena Read Post »
Livorno is the main cruise and ferry port for Tuscany. From the dock you have a medieval city to explore on foot, canal boat tours through a neighbourhood that earned the city its nickname “Little Venice,” a dramatic string of Renaissance fortifications, and easy access to the Bolgheri wine country — one of Italy’s most
Shore Excursions from Livorno: Boat Tours, Fortresses and Bolgheri Wine Country Read Post »
Salumi — the Italian collective noun for cured and preserved pork products — is one of the foundational elements of Italian food culture. Tuscany has its own tradition, distinct from the more internationally famous Emilia-Romagna products: Salame Toscano flavoured with garlic and black pepper, Finocchiona (fennel-seed salami), Capocollo, and the city’s own Bistecca Fiorentina as
Salumi and Prosciutto Near Florence: Delis, Producers and Where to Eat Read Post »