A Regional Guide for Slow, Flavourful Travel
Italy’s culinary soul continues to unfold as we venture deeper into five more of its most deliciously expressive regions. From alpine reds and goat’s cheese in Piedmont to the mineral-driven whites of Liguria and the bold earthiness of Umbria’s truffles, this guide invites you to taste, learn, and savour your way across the country.
Each stop offers something unique—terroir-driven wines, artisanal cheeses passed down through generations, and olive oils that capture the sun, soil, and story of their land.
For the first part of the series, click here.
Piedmont
Why Go: At the foot of the Alps, Piedmont is the birthplace of Italy’s most regal reds. It’s also home to rare cave-aged cheeses and small-batch oils tucked into rolling vineyard-covered hills.
Where to Stay & Taste
Relais San Maurizio (Langhe): A 5-star monastery-turned-hotel with wine experiences and a Michelin-starred restaurant.
Marchesi di Barolo Winery: Historic Barolo house offering vertical tastings and cellar tours.
La Ciau del Tornavento (Treiso): Michelin-starred restaurant with a 60,000-bottle wine cellar, overlooking Barbaresco vineyards.
🧀 Cheese
Castelmagno DOP: A rare, semi-hard cheese aged in Alpine caves. Crumbly, tangy, and deeply savory.
Robiola di Roccaverano: A soft, creamy goat’s cheese with a bright, slightly citrusy bite.Toma Piemontese: A semi-firm cow’s milk cheese with nutty, buttery notes. Versatile and comforting.
🫒 Olive Oil
Taggiasca Olive Oil (Southern Piedmont): Rare due to the northern climate, these delicate, floral oils are made in small quantities near the Ligurian border.
🥂 Wines
Barolo DOCG: The “King of Wines.” Bold and tannic Nebbiolo aged for at least three years, with aromas of rose, tar, and truffle.
Barbaresco DOCG: A softer, more elegant expression of Nebbiolo—structured, fragrant, and refined.
Moscato d’Asti: A lightly sparkling, low-alcohol sweet wine with aromas of peach and orange blossom. Ideal as an aperitivo or with desserts.
Tuscany
Why Go: Golden hills, cypress-lined roads, and a winemaking heritage stretching back centuries. Tuscany’s bold reds, traditional cheeses, and world-renowned oils define slow Italian living.
Where to Stay & Taste
Castello di Ama (Chianti Classico): Wine and contemporary art estate with fine dining and immersive tastings.
Villa Montecastelli: Historic hilltop villa with cooking classes, olive harvest, and curated wine/cheese journeys.
La Marronaia (San Gimignano): Family-run organic farm with saffron, wine, and oil tasting tours.
Fattoria La Vialla (Arezzo): Organic biodynamic farm with cooking lessons, family gardens, and villa stays.
🧀 Cheese
Pecorino Toscano DOP: Sheep’s milk cheese available in young or aged versions. Nutty, savory, and versatile.
Ricotta Toscana: Light and creamy—used in pastries or savory spinach-filled dishes.
Caciotta Senese: Soft cheese often flavored with truffle or chili. Rustic and expressive.
🫒 Olive Oil
Frantoio & Moraiolo Cultivars: Tuscany’s oils are bold, peppery, and intensely green—ideal for soups, meats, or just warm bread.
🥂 Wines
Brunello di Montalcino DOCG: 100% Sangiovese, aged over five years. Structured, earthy, and powerful.
Chianti Classico DOCG: Iconic Tuscan red—Sangiovese-led, blended with local varieties like Canaiolo.
Super Tuscans: Bold, expressive blends combining international grapes (like Cabernet) with Italian soul.
Liguria
Why Go: A narrow strip of land between mountains and sea, Liguria offers delicate wines, butter-soft cheeses, and the world’s best basil—perfect with its famous Taggiasca olive oil.
Where to Stay & Taste
Vittorio Cassini Olive Estate (Imperia): Stay in historic homes among olive groves; enjoy pasta & cheese-making with nonna Lina.
Olio Roi (Badalucco): Ancient olive mill offering guided oil tastings and Ligurian snacks.
Ristorante Manuelina (Recco): Birthplace of focaccia di Recco. Enjoy it warm with Pigato.
La Vigna di Riomaggiore (Cinque Terre): Tiny seaside wine and oil tasting room, open by reservation.
🧀 Cheese
Prescinsêua: A tangy, yogurt-like curd cheese used in focaccia di Recco and vegetable pies.
Formaggetta di Stella: A semi-soft cheese from the Savona region, often stuffed into ravioli or served with local greens.
🫒 Olive Oil
Taggiasca EVOO: Liguria’s most elegant oil—light-bodied, buttery, with soft almond notes. Beloved by top chefs worldwide.
🥂 Wines
Pigato & Vermentino: Light, mineral, and floral whites—perfect with seafood and pesto. Pigato offers more structure and salinity.
Rossese di Dolceacqua DOC: A rare red—light, aromatic, and ideal with Ligurian dishes like rabbit or focaccia.
Lazio
Why Go: More than just pasta alla gricia and porchetta, Lazio is home to bold reds, crisp whites, and olive oils as old as the Empire.
Where to Stay & Taste
Casale Marchese (Frascati): Wine estate with panoramic views and tastings near Roman aqueduct ruins.
Roscioli Wine Club (Rome): Wine-paired tasting dinners in the heart of Rome with artisan cheese and charcuterie.
Il Convivio Troiani (Rome): Michelin-starred Roman haute cuisine rooted in ancient tradition.
Tenuta di Fiorano (Appian Way): Historic farmhouse estate with organic wines, honey, and boutique olive oils.
🧀 Cheese
Pecorino Romano DOP: Salty, hard, and crumbly—essential in cacio e pepe, carbonara, and amatriciana.
Caciotta Laziale: A soft, mild cheese made from mixed milk. Versatile and creamy.
Ricotta Romana: Delicate whey cheese used in savoury tarts, pasta fillings, and sweet pastries.
🫒 Olive Oil
Canino DOP: From northern Lazio—bold and fruity, with a green olive finish.
Sabina DOP: From the hills around Rieti and Rome—smooth and golden with gentle bitterness.
🥂 Wines
Frascati Superiore DOCG: The “Golden Wine of the Romans”—crisp, dry, and citrusy. Best enjoyed chilled on a terrace.
Cesanese del Piglio DOCG: Lazio’s signature red—cherry-forward and lightly spicy. Perfect with Roman meat dishes.
Aleatico di Gradoli: An aromatic dessert wine from northern Lazio, ideal with biscotti or cheese.
Umbria
Why Go: Landlocked and lush, Umbria is Tuscany’s quieter cousin—filled with deep reds, rich cheeses, and olive oils that taste like green hills and forest floors.
Where to Stay & Taste
Relais Todini (Todi): Luxury hilltop wine estate with truffle hunts, grotto spa, and full pairings.
Villa Monte Solare (Tavernelle): 18th-century villa with cooking classes and olive oil press tours.
Frantoio Gaudenzi (Trevi): Award-winning olive mill with guided tastings, Pecorino, and local wine.
Enoteca Properzio (Spello): Medieval wine library offering vertical tastings of Sagrantino with cheese and truffle honey.
🧀 Cheese
Pecorino Umbro: A robust sheep’s cheese often aged with walnut leaves or black truffle.
Raviggiolo: A rare, fresh cheese wrapped in fern leaves. Silky and subtle.
Caciotta Umbra: Semi-soft and mild, often infused with chili or black truffle.
🫒 Olive Oil
Colli Martani & Colli Assisi-Spoleto DOPs: High-altitude oils with spicy, artichoke-laced complexity. Excellent raw on bruschetta or legumes.
🥂 Wines
Sagrantino di Montefalco DOCG: Deep, powerful red with tannins and age-worthiness. Expect plum, fig, and leather notes.
Montefalco Rosso DOC: A more approachable blend of Sangiovese and Sagrantino. Great with cured meats.
Orvieto Classico DOC: A zesty white from Grechetto and Trebbiano, perfect for sipping alongside truffle dishes.
The Final Sip
With every pour and every bite, Italy offers a deeper connection to its land, people, and centuries of culinary craftsmanship. From Lazio’s ancient vineyards to Umbria’s black truffle pastures, these five regions invite you to travel slowly and taste deeply.
Ready to plan your next Italian flavour journey?
Get in touch to create a trip steeped in heritage, indulgence, and a whole lot of olive oil.
