• Duration

    9 days, 8 nights
    September 30-Oct 8, 2022.

  • Location

    Piemonte region, Italy

  • Maximum participants


  • Price

    $ 500 (reservation deposit)
    $3050 (second payment)

Join Saveur the Journey for a Culinary Adventure to the Piemonte region of Italy, famous for its wine, hazelnuts, risotto, egg pastas, chocolate, castles, art, architecture, and beautiful countryside. Piemonte is also the birthplace and home of “Slow Food.” Following Turin native, Monica Wuthrich, a graduate of Slow Food’s University of Gastronomic Sciences, we will visit a plethora of food producers, chefs, and winemakers for exclusive tours, tastings, and experiences.

***Saveur the Journey takes the COVID-19 pandemic very seriously and participation in this trip requires guests and guides to be vaccinated with one of the FDA approved emergency use authorization COVID-19 vaccines. Guests may also be required to provide a negative PCR test less than 72 hours prior to the start of the trip. Guests and guides will adhere to current COVID-19 guidelines as set forth by the CDC and WHO. Please see our COVID-19 Policies for more information.***


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Pay a deposit of $500.00 per item

Join an Italian truffle hunter as his dogs look for the famous truffles of Alba, take a chocolate making class from one of Turin’s artisan chocolatiers, visit a revered gelateria to learn how to make gelato, and sip the famous Barolo, Barbera, and Dolcetto wines as you look over hillsides covered in vineyards and the celebrated hazelnuts trees of Langhe. Explore Turin, an important historical and cultural center of northern Italy. Experience the restaurants of Piemonte and taste the regional dishes: agnolotti del plin, vitello tonnato, risottos, bagna cauda, yellow and silky tajarin pasta, and more.

Piemonte is a culinary paradox. It has remained intensely traditional and yet is one of the most progressive regions in Italy culinarily, with influences from the Spanish avant garde. Slow Food, an international organization formed to protect traditional foods and food production, started in the town of Bra, located in the heart of Piemonte. We will tour Slow Food’s School of Gastronomic Sciences where we will visit the impressive and unusual “Banco del Vino” (wine bank) and learn about the mission and history of this internationally famous food organization. We will also dine at Osteria Boccon di Vino, where the idea for Slow Food was formed and where your ideas about Panna Cotta will be changed forever.

Piemonte is famous for bright yellow, egg-yolk rich pastas such as tagliolini (tajarin in the local dialect), filled pastas such as various raviolis and agnolotti del plin (small “pinched” ravioli filled with braised meat and served in a ragu or sauce made from the braising). Stuffed gnocchi is also a dish specific to Piemonte. We will join the famous Gemma Boeri, a woman in her 70s who runs the restaurant “Gemma,” and has 50 years of pasta making experience. In her kitchen we will watch the master at work and learn the intricacies of making and shaping beautiful handmade pasta.

Fall is a time of roasting chestnuts, multicolored chicories, heirloom squashes, honey, Piemontese beef, and hazelnuts. At the farmers markets, we will see impressive displays of Italian heirloom crops. We will visit Valli Unite, a cooperative that started in the 1970s and has been thriving ever since. They raises animals, fruits, grains, vegetables, bees, and have an excellent wine program. Here we will help with the last of the wine harvest, taste the fruits of “our” labor, join in the community lunch and take part in a salumi workshop where we will see and taste salame, pancetta, salame cotto, and coppa.

Nizza Monferrato, southeast of Turin, is a small town surrounded by vineyards. We will ride pedal assisted e-bicycles on winding roads and tiny villages as we make our way through vineyards sprawling in orderly lines everywhere with spectacular panoramas and even Monviso off in the distance. A stop at the 5th generation Berta Winery will yield a feast of salumi, cheeses, foccacia, vegetables, quiches, amaretti, and delicious wines shared with the winemaker and his family.

Cesare Grandi of La Limonaia restaurant in Turin is known for reinventing traditional Piemontese dishes and ingredients in creative and delicious ways. Cesare, a graduate of Slow Food’s School of Gastronomic Sciences, will demonstrate some of his techniques and tell us about the local ingredients and his cooking philosophy.

Bruna Ferro is known as one of the “Barbera Girls” and along with her husband Luigi and two sons Lucca and Mateo run a Carussin, a biodynamic winery and soon to be brewery. They are changing the way wine is made in the area, opting for less or no time in oak in an effort to more fully let the soil and grapes express themselves. Italy is also famous for its cheeses and we will visit Giolito Formaggi, one of the best cheese shops in all of Italy to learn about the traditional cheeses of the region and even taste a few from farther afield.

Beppe Gallina, an eccentric and visionary fourth generation fishmonger from Turin, is known for his spectacularly fresh fish sourced as locally as possible. He will explain his philosophy of fish and fishing. Afterward we will get to try his famous “fritto misto” a lightly fried selection of delicious fish and crustaceans at Pescheria Gallina.

Italians are great appreciators of beauty and pleasure. We will stay in beautiful old hotels, a spectacular villa in the countryside, and even an agriturismo. We will see stunning architecture, art, and experience the pleasures of the table. Sip espressos, macchiatos, and cappuccinos throughout the day. Visit castles, stroll on cobblestone streets, hike through terraces of hazelnuts and wine grapes. Sit down at a vinoteca for “appertivo” and choose between hundreds of local wines to sip alongside a platter of paper-thin prosciutto, hams, salamis, and local cheese. Experience the Italian way of life, full of joy, passion, and emotion. Time restraints are forgotten and hospitality is everywhere. Relax and let us lead you to the amazing people and food of Piemonte!

Sample Itinerary- subject to change

Day 1 -Friday September 30
Arrive at Turin-Caselle Airport or Milan Malpensa morning
Transportation by van from Porta Susa/Porta Nuova Train Stations in Turin to Bed and Breakfast
Rest and relax, visit Turin on your own
Welcome, introductions, logistics
Hosted welcome dinner
Covered (aperitivo, welcome dinner, pickup at Turin Train Station)

Day 2 - Saturday, October 1

Breakfast at hotel
Turin history
Farmer’s market tour- Porta Pallazo
Pescheria Gallina (fish market with fritto misto lunch)
Gelato, visit Turin
Dinner at La Limonaia with Cesare
Covered (breakfast, lunch, dinner)

Day 3 - Sunday October 2

Breakfast at hotel
Check out of hotel
Truffle hunting with trained truffle dog
Picnic lunch
Wine tasting of Barolo wines
Check into accommodation (Villa)
Dinner at Castello di Verduno featuring truffles
Covered (breakfast, picnic lunch, wine tasting, dinner)

Day 4 - Monday October 3

Breakfast at Villa
Visit Slow Food Cheese Festival
Lunch at Osteria Boccon di Vino
School of Gastronomic sciences tour + Wine Bank
Return to Villa
Dinner at Villa
Covered (breakfast, lunch, Slow Food tour, dinner)

Day 5 - Tuesday October 4

Breakfast at Villa
Pasta class with Gemma (starting from 10.30-11)
Lunch at Gemma’s after class on pasta 
Hike + aperitivo/winery
Dinner on your own in Bra/Alba
Covered (breakfast, pasta class, lunch, wine tasting)

Day 6 - Wednesday October 5

Breakfast at Villa
Free morning
Check out of Villa
Transportation by Van to Val Maira area
Salumi demonstration in Cuneo
Check into Agriturismo
Tour of the dairy
Dinner at Agriturismo
Covered (breakfast, lunch, dinner)

Day 7 - Thursday October 6

Breakfast at Agritourismo (Val Maira)
E-bicycle tour on picturesque ancient road
Lunch / Picnic with Agriturismo cheeses
More Bicycling
Dinner at local restaurants on your own
Covered (breakfast, lunch, bicycle rental and tour)

Day 8 - Friday October 7

Breakfast at Agriturismo
Check out of Agriturismo
Ceramic class and visit local producers
Lunch on your own
Check into Turin Hotel
Farewell dinner at restaurant in Turin (included)
Covered (breakfast, farewell dinner)

Day 9 - Saturday, October 8

Breakfast at hotel
Transfers to Porta Nuova/Porta Susa/Turin Airport
Covered (breakfast, airport transfer)

What’s included?

  • All accommodations (double occupancy)
  • Cooking classes, hosted meals, 1 day bike tour
  • Most Meals (8 breakfasts, 5 lunches, 6 dinners)
  • All transportation by van during trip
  • All tours and tastings
  • English/Italian speaking guides

What’s NOT included?

  • Airfare (Turin-Caselle Airport is the closest)
  • Travel insurance (highly recommended). Try World Nomads
  • Alcohol
  • Gratuities


From our first steps along the Po River in Turin to our last dinner at a very traditional Turin café, every moment of our visit to Piemonte was memorable. A highlight was our e-bike tour near Nizza where we wound our way through the vineyards and a small, hilltop village before ending with lunch of cheese, tomatoes, salumi, and wine at a 7th generation winery. My favorite evening was a Barolo tasting in La Morra capped off by a walk through the village and dinner at Osteria Veglio which featured black truffles and the best panna cotta ever. Accommodations in the Cascina San Vito in the hills outside of Turin were luxurious, and the stay in the villa in the hills outside Nizza was bucolic and charming. What makes Aaron’s tours special is that you have intimate experiences with local people at every turn. And for the Piemonte tour, guide Rachele enlivens everything with her deep local knowledge and gracious personality.

“Best food tour ever! Tour leaders Aaron, Rachele and Diego took us on an unforgettable culinary adventure in Turin, and nearby rural regions and villages of Piemonte, Italy. We stayed in gorgeous villas, biked through vineyards, experienced local cheese and salumi-making, learned to cook local specialties, hunted (and found!) the elusive truffle, visited farms and talked to farmers, dined on fabulous specialties (vitello tonnato, fritto misto, panna cotta, tagliarini, bollito misto, etc etc.) at a wide variety of excellent local restaurants ranging from rustic to elegant. We tasted dozens of Barbaresco, Barolo, Langhe and other wines, and visited vineyards to learn how they are made. Rachele’s degree from the University of Gastronomic Sciences and connections to passionate local producers gave us unparalleled access to a deeper level of understanding and connection to local food culture than we could ever have gained on our own. Aaron’s culinary and travel savvy enabled him to put together a well-balanced roster of activities and an adventurous and interesting group of fellow travelers. And Diego took unparalleled care of us, meeting our every need and challenge. Did I mention scenery? Wow! Eye-popping views of hill towns, wooded mountainsides, and mile after mile of green vineyards bursting with Nebbiolo grapes, from dawn until midnight. Best of all, we developed a strong connection and understanding of food and culture in the gorgeous region of Piemonte, and all agree we made new friends for life. Highest recommendation!”

The best Culinary Adventure you’ll ever have. I have been on two trips (so far) with Saveur the Journey, both of them fantastic. The proprietor, Aaron Schorsch, partners with locals, most of whom he knows very well, to provide an intimate and extraordinary deep dive into the foods, food systems, and cultures of his carefully selected locales. The group size is small and the people always congenial. You will learn a lot and will eat even more if you go on one of these trips. These trips tend to have an ‘active’ component built in – some more so than others, and it’s a good thing as the calorie intake is significant. Can’t wait to go on another trip with this company.

FAQ Italian Culinary Adventure

No! Italian language proficiency is recommended but not required. Even if the only Italian word you know how to say is “vino” you will be fine. We will help with translations and Italians are expressive and usually happy to try speak English.

Most meals, transportation in Italy during the trip, tours and tastings, and all accommodations are included. Alcohol, gratuities, Airfare, and travel insurance (highly recommended) are not included

This trip is not suitable for vegetarians, vegans, dairy free, or gluten free diets. Many of our meals will be hosted and it can be difficult for our hosts to accommodate many dietary restrictions. Please contact us if you have any questions.

The weather in Piemonte in September is usually quite nice, with highs in the mid 70s (Farenheit) and lows in the 60s. Of course nights can get a bit chilly and we may the occasional hot day.

This trip has a reasonably rigorous schedule as their are so many interesting and fun things to do. Many of the food producers we will visit begin their days quite early so we will have some early departures (like leaving the accommodations by 7:30am). The Italians dine later than Americans so there may be some later nights (possibly returning back to the accommodations as late as midnight). However there is rest time built into the schedule and some of the activities can be skipped or shortened. Also the schedule can be tailored to each group’s needs and desires.

This trip has several hikes of moderate difficulty that can include rocky terrain and elevation changes with steeper uphill sections and descents. You should have some experience hiking and should be able to hike for 30 minutes without having to stop. Please plan on being in shape when you arrive for the trip. Try to do 30 minutes of aerobic activity 3 times a week leading up to the trip.

If you need to cancel a trip that you have already booked and it is at least 90 days before the start of the trip your deposit is fully refundable.  Final payment for the trip is due 60 days before the start of the trip.  Cancellations between 30 and 59 days before the of start of trip that cannot be filled are 50% refundable, if your spot is filled then it is 25% refundable.  Cancellations less than 30 days are non-refundable (100% of booking cost).  For this reason, we recommend you consider purchasing travelers insurance, (try World Nomads) which will cover the cost of your trip in extenuating circumstances.

It may be possible for a single person to have their own room if available. The cost for having your own room is an additional $800.

Gratuities for guides are not included in the price of you trip and are much appreciated. Tipping is at your discretion. Normally average tips for excellent service are around 10%-20% of the trip cost. Tips are pooled together and shared equally among the guides.

Our team

Aaron Schorsch

Owner- Saveur the Journey

Aaron Schorsch is the owner of Saveur the Journey where he combines his passions of food, travel, outdoor adventures, and culture. He grew up in rural New Hampshire and has lived and traveled extensively in the US and abroad. Aaron is a student of food who has worked throughout the food system from growing seed and farming of vegetables, fruits, and livestock to cooking in high end restaurants and managing farmer’s markets. He loves to talk about, think about, dream about and especially, cook and eat food. He is a member of Slow Food international and has been a US delegate at Terra Madre in Turin, Italy.

Monica Wuthrich

Tour Leader- Piemonte Culinary Adventure

Monica Wuthrich is an enthusiastic Italian foodie and a native of Piemonte. She holds a bachelor‘s degree in Food Technology at Slow Foods’ University of Gastronomic Sciences in Pollenzo, Italy. She loves cooking, and enjoys sharing her passion for food & wine with people from all over the world. In addition to being the cooking school manager of Scuola di cucina Lorenzo De’ Medici, she also organizes cooking classes out of her house, in the city of Torino. Her aim is to combine food with the culture, traditions, habits and customs of the Italian way of life.

COVID-19 important information and cancellation policy