We only list products and services we know to be of the quality we demand and whose ethics coincide with those of Sapori e Saperi Adventures. In most cases we know the owners of the businesses personally.
Piero Tartagni produces some of the best wines of the Colline Lucchesi, as well as award-winning olive oil. This is where Sapori e Saperi takes wine lovers for a tour of the estate and a wine-tasting to remember.
Dan & Jael hosted a Slow Food convivium meeting at which we shared the podium talking about and tasting chocolate. If you're anywhere near Asheville, North Carolina, stop in for some sensational artisan chocolates.
Northfield Farm produces premium quality beef, lamb and pork which has been naturally reared, has lived well and has been humanely killed
Using local Warwickshire ingredients, Sara and Alex Chambers make delicious fresh and seasonal Italian food which they sell at upwards of 30 farmers' markets and their on-line deli.
An alternative gastronomic universe. Andrea Bertucci has collected the best produce of the Garfagnana and surrounding areas for you to enjoy at long communal tables with hams and salami dangling overhead. Worth a detour from everywh
Angelo Coluccia offers private tours to individuals, couples and small groups with the aim of bringing alive his native territory of Puglia through its cuisine, its culture and its history.
Marjorie Shaw provides personalized travel planning to individuals looking for an experience far beyond the traditional tourist
An independent guide to the food, wine, culture, history and traditions of Italy by region and territory. Heather Jarman, director of Sapori e Saperi, wrote their guide to the Garfagnana
Food and wine tours with Robyn Vulinovich, a Slow Food convivium leader committed to ensuring her travellers have a wonderful and memorable time in a part of the world that has become her second home.
A day camp for international children offering week-long sessions based on the art, culture, and natural science of Tuscany set in the majestic Lucca hills.
The Centre for Sustainable Food Farming and Forestry offers a wide range of land-based courses including butchery, which would prepare you for our Advanced Salumi Course in Italy.
Once you've taken our Advanced Salumi Course, you're going to need sausage casings and equipment. Our British students will have no problems finding what they need at Weschenfelders, a family firm that specialises in supplying artisan salumi makers. Their salami drying cabinets come from Calabria and are probably the same as those used by the norcini who teach our course.