Villa- or agriturismo-based travel is when a group of friends or family rent a villa in an area where they are happy to linger. Think Enchanted April (which shows off Portofino wonderfully).
We see five components to the ideal travel destination: natural beauty; created beauty (e.g. art, architecture); food/wine; climate; and people. Italy soars in all five. And then goes a step further…
Story by Rachel Greenberger featured on Slow Food USA’s blog in March 2018. For four years now, my husband Cristiano Bonino and I have undertaken an annual winter scouting trip to explore the places and meet the people who will be featured on tours that year.
Perhaps the peak reason we’re so in love with Italy is the food. It’s the first word in our name, after all. But our culinary captivation goes far beyond taste. First comes Food; then Stories. Blending them, we say that recipes are edible stories and the very best way to experience people and place as you Travel.
Article by Oliver Speakman featured in February 2018 on Impakter magazine, a platform focused on delivering, online and printed, only high quality impact driven information, articles, papers and interviews to it’s audience.
Food.Stories.Travel. is about making you feeling like an insider when you’re in Italy—on the road, at the table, and in all the places in between. When it comes to Italian culinary traditions, the insiders all know Artusi. This January, we traveled to Forlimpopoli, the little town in picturesque Emilia-Romagna, where Pellegrino Artusi was born.
Article by Rachel Greenberger featured in May 2016 on Elephant Journal.
During my last dinner out with friends at Giulia in Cambridge, while talking about wines, I mentioned a producer that I had recently visited who makes his noble nectar from 100+-year-old vines of local, indigenous varieties called "Tintore" and "Piedirosso."
Think of Liguria and you think of the sea (and maybe focaccia, fresh lemons, and seafood as well). This slice of the Italian coast, tucked between mountains that shield it from the winds off the Alps and temperate Mediterranean waters, enjoys a microclimate all year round, at the moment punctuated by winter oranges, tangerines, and the Slow Food presidium of Chinotto.
For 2016, we are kicking things off right: leaving cold Boston to visit five regions of Italy (some of the warmest of the "boot") for Food in the Boot 2 from January 11 to February 22.
Story by Cristiano Bonino featured on Slow Food USA’s blog in November 2015.