The Food Experiences You'd Never Think To Ask For

With UNESCO recognition for Cultural Heritage of Humanity, in Italy, food isn't separate from place.
It is the place.

And as we move through Northern Italy, you begin to feel how each region expresses itself,
through what’s grown, made, and protected through generations.

In the mountains of the Aosta Valley,
Fontina, an unpasteurized cow's milk is fermented and aged in natual, humid and cool mountain caves.
At this high altitude, the air is damp and earthy.
And you taste it all in the cheese. A depth that is totally unexpected.

In the hills of Piemonte,
we might visit a small goat cheese producer or stop in a farming town where my butcher greets us like old friends.
Wine is poured. Dishes are placed at the center of the table.
The flavors here are so deeply rooted in tradition.

During truffle season,
we head into the woods.
With a dog leading the way, we walk with the stillness of knowing something might be found.
Later, at the table, the whole experience comes full circle.

In the mountains of Friuli,
we hike to a malga, a simple alpine hut where Montasio cheese is made.
We sit outside to views that open wide.
With cheese dishes, polenta and a glass of wine, you realize how little is needed for something to feel complete.

Further south in Liguria,
everything softens.
Olive oil, fresh herbs, and the scent of basil crushed slowly by hand.
You learn to make pesto the traditional way as locals have always done.

And everywhere there are kitchens.
In small homes and countryside settings, we cook together.
With hands moving and dough’s forming, to recipes that aren’t written down, just remembered.

This is the rhythm of food here.
Slow. Not rushed.
Experienced the way it was always meant to be.

What Guests Often Feel:
We’ve never eaten that simply and enjoyed it that much.

The tables and tastings you are invited into.