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Making tourism work to sustain the rural economy and the people

You will encounter an endangered lifestyle which we don’t want to disappear

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Inspiring culinary tours of life behind the scenes that you won't find in any guidebook

Get to know the food artisans and crafts people of Tuscany, Emilia-Romagna, Piedmont and Liguria

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Let Italy surprise you

Discover a gentle way of life, a generosity of spirit and the enjoyment of simple pleasures

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Join in with the locals

Pick grapes and olives with the estate owner, bake bread with the village baker, cut the cheese curd with the shepherd, cook with Italian mammas, party at village festivals

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Enjoy Italy's cultural and natural heritage

Music, art, architecture, gardens, shopping and walks in glorious countryside

Welcome

Sapori e Saperi Adventures are vacations for people who daydream about finding a shepherdess on a hillside with her flock and being transported to her cantina to watch her make pecorino cheese; people who can't stare at a bottle of olive oil without wondering when and how the olives are picked, pressed and bottled; people who love to cook and eat.

The Adventures open locked doors to a brand new palette of exquisite flavours (sapori) and new skills and knowledge (saperi).

Sign up for one of our seasonal small-group tours or contact us to arrange a personalised tour for you or your group from a day to as long as you like.

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slow_travel

Sapori e Saperi Adventures is a member of Slow Travel Tours, an affiliation of small-group trip operators offering personalised tours to Europe. All have a similar travel philosophy of spending more time in fewer places to develop an understanding and appreciation for the countries we visit. If one of our trips is not right for you, please look at those of others in this group. Follow the Slow Travel Tours blog to learn more about our way of travel, and read Heather's latest post!

Heather's Blog...

Grassetti: Pork Scratchings of the Garfagnana

Participants on the Advanced Salumi Course work with three norcini (specialist pork butchers) in three different parts of Tuscany. Recipes and methods change every 20 km, depending on regional variations and family traditions. If people stay for the extension workshop, they experience a fourth point ...
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Like the Seasons: the Life of a Cheesemaker

The cheese course group arrived 45 minutes late at Daniela’s dairy. She had already added the rennet, the enzyme that speeds up coagulation of the curd, to have the curd ready for our planned arrival time. Now it was past its best. We feared we’d ruined her day’s production of cheese. Daniela' ...
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A Pillow in the Countryside

Where you lay your head at night can make or break your holiday. Your accommodation seems a simple thing to choose. You go to Tripadvisor, read the reviews and make your booking. You’re looking for a bedroom with a comfortable bed, a bathroom, a decent continental breakfast, cleanliness and friend ...
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Sparse Houses

This week I got into a Fiat Panda 4x4 that turned out to be a time machine. The precise date to which it took me was 1969, but it could easily have been a couple of centuries earlier. Renato, the butcher and shopkeeper of my village Casabasciana, wanted to take me somewhere hidden. He knows I ...
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Tuscan Truffle Trophy

I’m just back from the second annual Tuscan truffle hound competition organised by Riccardo, my truffle hunter. The competition is about as exciting as a village cricket match without the beer tent. Very little happens, but it does have the merit of being easy to understand the rules, u ...
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