Flavours of Veneto

Day 1 – ARRIVAL

Arrival in VERONA, settling into the hotel, presentation of the program.

Day 2 – VERONA / VALPOLICELLA

Morning dedicated to visiting VERONA and its most important monuments. Lunch in a typical Verona trattoria – an introduction to the region’s cuisine. During the afternoon, transfer to VALPOLICELLA and a visit to the cellars to two producers of typical Valpolicella wines, including Amarone and Recioto. Theoretical lesson on combining wine and foods with a practical demonstration. Dinner at the Regional Wine Shop of Valpolicella in FUMANE, in the heart of the region.

Day 3 – VERONA/MANTUA

During the morning there will be a cooking lesson on how to prepare potato gnocchi, a dish born in Verona; tasting at the hotel restaurant. The afternoon will be dedicated to visiting the “Verona lowlands” noted for its typical rice paddies. Dinner along the border between the provinces of Verona and MANTUA for the tasting of rice with “tastasal” (a typical Veronese sausage) and mostarda – candied fruit pickled in a spicy syrup – with Parmigiano Reggiano.

Day 4 – VILLAFRANCA/VALEGGIO/BORGHETTO

Breakfast in VILLAFRANCA di Verona where you will taste the famous sfogliatine – or puff pastries. Transfer to VALEGGIO on the Mincio and a visit to a typical medieval quarter of BORGHETTO. Lunch with a sampling of the typical tortellini of Valeggio. During the afternoon, there will be a walking tour of the “Sigurtà” botanical gardens.

Day 5 – CUSTOZA/LUGANA/SIRMIONE

During the morning there will be a visit to the hills of CUSTOZA and of LUGANA, where white wines bearing the same names are produced. A stop with two producers with lessons and wine tasting. On to SIRMIONE for lunch. During the afternoon, a tour of the town and Ancient Grottoes of Catullo, a Roman villa on the banks of Lake Garda.

Day 6 – LESSINIA/SAN GIORGIO

Visit to LESSINIA, the mountainous region that serves as a backdrop for the city of Verona. A stop at a dairy that produces goat cheeses with a guided visit of the stables and tasting of goat milk and cheeses. Lunch at a typical Alpine summer stables and return to the city during the afternoon, following a visit to the historical Lombardic church in the hamlet of SAN GIORGIO in Valpolicella.

Day 7 – VICENZA

Following breakfast, transfer to the city of VICENZA and a tour of the historic district, with a few stops at buildings attributed to the Andrea Palladio and nominated by UNESCO for the World Heritage List. Lunch with a sampling of baccalà alla vicentina, a local specialty made with dried, salt-cured cod. During the afternoon, before returning to Verona, a visit to some villas designed by Palladio in the Vicenza countryside.

Day 8 – DEPARTURE

After breakfast, transfer by private coach to Milano Malpensa airport for your return flight.

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