welcome to Giro d’Italia, our culinary tour through Italy’s regions
Liguria
STAGE 7: 26th February 2026
For this stage of our Tour of Italy, we travel to Liguria — a narrow strip of land between mountains and the sea.
Here, the cuisine is shaped by the coastline. The flavours are fresh, aromatic, and uncomplicated. Olive oil replaces butter. Herbs replace heavy sauces. Simplicity is everything.
Liguria is the home of pesto, made properly with fresh basil, pine nuts and Parmigiano. It’s a region of focaccia, seafood, light pasta dishes and vegetables cooked gently with olive oil and garlic.
The food reflects daily life by the sea — practical, seasonal, and never overworked.
This week’s menu celebrates those flavours: coastal seafood, handmade pasta, fragrant herbs and dishes that feel fresh but still comforting.
Wines from Liguria follow the same philosophy — clean whites that pair beautifully with seafood and herbal dishes, designed to support the food rather than dominate it.
Stage 7 is about clarity, freshness, and cooking that lets the ingredients speak.
Available for one week only.
Marche
STAGE 6: 19th February 2026
For Stage 6 of our Tour of Italy, we travel to Marche — a region Italians love, but many outside Italy don’t know enough about.
Le Marche stretches from the Apennine mountains down to the Adriatic Sea. Because of this, the cuisine naturally blends land and sea — meat, seafood, pasta, and slow-cooked traditions all living comfortably on the same table.
It’s not flashy cooking.
It’s regional, generous, and deeply rooted in family recipes.
This stage brings together some of the most typical dishes of the area:
Soutè di frutti di mare — fresh shellfish sautéed in white wine, reflecting the Adriatic coast
Vincisgrassi alla Marchigiana — the region’s iconic baked pasta, richer and deeper than classic lasagna
Capesante alla Marchigiana — scallops cooked with celery, carrot, pancetta and tomato
Porchetta aromatizzata — herb-roasted pork with pecorino fondue and cavolo nero
Pizza porchetta e patate — a simple, rustic favourite
Torta Rostrengo — a traditional warm cake served with vanilla ice cream
The wines of Le Marche are just as important.
The region is known for crisp whites like Verdicchio that pair beautifully with seafood, and structured reds that complement porchetta and baked pasta.
This stage is about contrast — sea and countryside, simplicity and richness — exactly how people eat in Le Marche.
Available for one week only as part of our regional journey.
Friuli–Venezia Giulia
STAGE 5: 5th February 2026
Friuli–Venezia Giulia sits at the crossroads of cultures.
Bordering Austria and Slovenia, it’s a place where Italian traditions naturally blend with Central European influences — and the food reflects that mix.
The cuisine here is shaped by mountains, plains, and the nearby sea.
You’ll find dishes that feel Italian at heart, but with flavours and techniques that hint at neighbouring countries: more butter than olive oil, gentle use of herbs, clean flavours, and a strong connection to seasonal produce.
This balance is what defines Friuli cooking.
Nothing heavy, nothing complicated — just food made to be eaten often and enjoyed slowly.
Our menu for this stage brings together some of the region’s most typical elements:
White asparagus, a local favourite, paired with speck and goat cheese
Blecs, the region’s traditional pasta, served simply with butter, sage, and prawns
Freshwater fish, cooked gently with vegetables and white wine
Slow-cooked meats, like rabbit, served with polenta — a staple of the area
And Palacinta, a crepe-style dessert that reflects the region’s Central European roots
Wine plays an important role in Friuli–Venezia Giulia.
The region is known for fresh, elegant white wines that work perfectly with vegetables, fish, and lighter sauces — wines made to support the food, not overpower it.
This stage of our Tour of Italy is about balance and blending —
Italian food, influenced by its neighbours, shaped by its landscape, and cooked the way people actually eat it there.
Available for a limited time as part of our weekly regional specials.
Veneto
STAGE 4: 29th JANUARY 2026
Veneto is all about balance.
It sits between the mountains and the sea, and you really taste that in the food. Nothing is too heavy, nothing is too much — it’s simple, well-measured, and full of flavour.
Veneto is famous for rice dishes, especially risotto, but cooked lighter than in Lombardy. You’ll find seafood from the Adriatic, freshwater fish from rivers and lagoons, and lots of seasonal vegetables.
There’s also polenta everywhere — soft, grilled, or baked — served with meat, fish, or vegetables, depending on the season.
The food here is practical.
Made to be eaten every day.
Veneto cooking doesn’t try to impress.
It’s about good ingredients, cooked well, and shared at the table with a glass of wine.
Easy, comforting, and very Italian — the kind of food you never get tired of eating 🇮🇹
Piedmont Langhe
STAGE 3: 23d JANUARY 2026
Nestled among rolling hills and historic vineyards, Piedmont and the Langhe region are considered one of Italy’s greatest gastronomic treasures. This is the home of Barolo and Barbaresco, white truffles, hazelnuts, and a cuisine defined by elegance, depth, and seasonality.
The local cooking reflects the land: rich meats slowly braised in noble wines, handmade fresh pasta finished simply with butter and Parmigiano, delicate veal dishes paired with creamy sauces, and recipes where mushrooms, herbs, and truffles take centre stage.
From Vitello Tonnato and Agnolotti del Plin, to Brasato al Barolo and refined desserts made with ricotta, Marsala and candied fruits, Piedmontese cuisine balances rustic tradition with aristocratic refinement.
In the Langhe, food and wine are inseparable — every dish is created to honour the vineyard, the season, and the long-standing traditions of one of Italy’s most celebrated regions.
Trentino–Alto Adige
STAGE 2: 16th JANUARY 2026
Trentino–Alto Adige is a region you really feel when you eat it.
It’s up in the mountains, close to Austria, so the food is a little different from what people usually expect from Italy. Less tomato, less olive oil — more butter, cheese, bread, and slow-cooked comfort.
This is the kind of food made for cold days.
Simple dishes that warm you up and fill you properly.
You’ll find things like canederli — soft bread dumplings, often served in broth or with melted butter. Speck, lightly smoked and cured, sliced thin and eaten slowly. Local cheeses, mushrooms, potatoes, and herbs that come straight from the mountains.
Nothing is complicated.
Everything makes sense.
Even desserts are simple — apples are everywhere, especially in strudel, baked just enough, not too sweet.
Trentino–Alto Adige food is about sitting down, taking your time, and eating well without thinking too much about it.
It’s honest food.
The kind you’d happily eat again the next day.
That’s what this week is about 🇮🇹
Lombardy
STAGE 1: 9th JANUARY 2026
Lombardy is where food is rich, comforting, and full of flavour.
It’s home to Milan, but also to countryside cooking that’s been around forever. The dishes here are not light — they’re meant to satisfy you. Butter instead of olive oil, slow cooking, deep sauces, proper portions.
This is the land of risotto, cooked slowly and patiently, stirred until it’s just right. Saffron gives colour and warmth. Osso buco is a perfect example of Lombardy cooking — meat cooked slowly until it’s soft and full of flavour, served the way it has always been.
Cheeses are important here too. Strong, creamy, made to be eaten with bread and shared.
Lombardy food is about taking your time.
You sit, you eat, you talk, you don’t rush.
It’s not about showing off — it’s about cooking things properly and enjoying them together.
