European Food Vacations
i n p a r t n e r s h i p w i t h G r e g g Wa l l a c e
Prices from
$1,180 to
$1,655
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PARMA SICILY BOLOGNA TUSCANY SEVILLE PROVENCE THESSALONIKI
For more details visit: authenticadventures.com
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Impeccably tasteful ‘foodie’ short breaks in 2020 One of the great pleasures of a European short break is the food. My continent is home to myriad towns and cities that bring not only enthralling history and scenic splendor together, but also fresh produce of exceptional quality and culinary traditions shaped over hundreds, if not thousands of years. This brand new collection of ‘foodie’ short breaks for 2020 features eight such places. Italy, a country which holds a very special place in my heart, is well represented, as are Greece, Spain, and France. Why not sample delicious Parma ham in the beautiful city that gave it its name, or highly-prized Ibérico ham in sultry Seville? Will you join us to discover why Bologna and Thessaloniki are considered gastronomic capitals of their countries? Would you prefer to get away from it all in rural Provence, or the enchanting Lunigiana region of Northern Tuscany? We’ve combined my experience of a life in food with the special interest vacation expertise of Authentic Adventures to ensure that, whichever of these short breaks you choose, an unforgettable culinary adventure awaits. Even better, with prices starting from an amazing $1180 per person, you can’t go wrong!
Contents Parma......................................................page 6 Palermo..................................................page 8 Catania....................................................page 10 Bologna..................................................page 12
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Tuscany..................................................page 14 Seville ....................................................page 16 Provence................................................page 18 Thessaloniki..........................................page 20
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Why choose a food vacation?
There are plenty of travel companies offering food vacations to Europe. So why choose a food vacation with us? Here are three perfect reasons.
Packed with gourmet experiences Many travel companies offering food vacations include just one or two hands-on experiences, whereas our short breaks include unforgettable activities, excursions, and visits every single day. There are cooking classes, some with acclaimed organizations such as Provence Gourmet and the LaChef Levi, others rooted in paella or street food, and others still in more rural areas with talented local cooks. You can hunt for truffles and porcini mushrooms, walk with a shepherd in the mountains to discover why Zeri lamb is so prized for its taste, and make marzipan fruits with San Franciscan monks. You’ll learn how to better appreciate olive oil and balsamic vinegar, how to make gloriously smooth gelato, and bake an array of breads. Further, you can lose yourself in the colors, scents, and sounds of food markets, bursting with the freshest produce.
Arancini - typical Sicilian street food
There are familiar tastes, but never better presented than here, as you visit the most prestigious cheesemakers, specializing in
Parmigiano-Reggiano, Ragusano, and mozzarella, while sampling cured meats from Parma ham and Ibérico ham, to the sinfully delicious Lardo di Colonnata. But there are also some surprising tastes – the candied fruits of Provence for example, chestnut bread, offal-rich bollito misto, granular Modica chocolate still made according to Aztec methods, the pancake-like ‘peasant pasta’ testaroli, and the bitter liqueur, China Clementi.
Inspired by experts, led by experts
Beautifully located, quality hotels
These tours have been designed by Authentic Adventures experts, in partnership with MasterChef presenter, Gregg Wallace, who brings a valuable insight derived from his own travels, both with his wife and while filming as a host of food TV shows . Furthermore, these vacations will be accompanied by engaging local experts, eager to share their enthusiasm and their ‘inside-knowledge’, helping you to understand every step of the way, explaining not only the ‘what’ of European food, but also, the ‘how’ and the ‘why’, putting regional cuisines into their historical and cultural contexts.
All of our destinations are known for their rich cultural heritage, as well as for their cuisine, and these vacations invite you to appreciate some magical towns and cities. We will be staying in luxury (generally 3*-4*) hotels in the historic heart of Parma, Palermo, Catania, Bologna, Aulla, Seville, Cavaillon, and Thessaloniki with elegant plazas , grand cathedrals and churches, bustling cafés and restaurants, and outstanding food shops within easy walking distance. Though the itineraries are packed with foodie experiences, we never forget that this is a vacation and there is always some free time to relax, to explore on your own, and plenty of independent meals to sample your own choice of dining venue.
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Icons of European gastronomy
There are countless legendary specialties of Europe. Some have transcended national boundaries to become gastronomic favorites worldwide, while others are ‘best-kept secrets’ appreciated only by locals and inquisitive travelers. Showcased here are 10 undoubted icons of European food, all of which appear in this collection of food vacations.
Parmigiano-Reggiano and ‘protected origin’ cheeses
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Italy’s most famous cheese deserves its renown. ParmigianoReggiano (Parmesan) is a true labor of love – to carry its DOP designation, the cheese must be made in selected provinces, using time-honored techniques, and slow maturation. The result, of course, is a granular texture and a distinctive concentrated flavor, making it the perfect accompaniment to pasta and risotto. We visit one of the great dairies to see how it is produced and to taste various ‘vintages’. But Europe has numerous other DOP cheeses, including Sicily’s ‘stretched curd’ Ragusano and the deliciously creamy mozzarella of Palermo, and goat’s cheese plays an essential part in the cuisines of Provence and Andalucia.
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Black and white truffles
Châteauneuf-du-Pape
Châteauneuf-du-Pape
An ingredient 20 times more valuable than silver? – These earthy nuggets grow hidden below ground only in very specific areas of woodland and at a very specific time of year. Dogs or pigs, belonging to the tartufaio (truffle-hunter), use their finely-honed sense of smell to locate them and then, the buried treasure is carefully extracted. It is no wonder that truffles are so expensive and the very best are reserved for the world-famous auctions and markets of Alba. Our Bologna short break includes a truffle-hunting experience that you won’t soon forget!
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The vineyards of Châteauneuf-du-Pape, which fringe the scenic Rhône river north of Avignon, produce AOC-accredited wines of reliable excellence. The terroir here is close to unique – the large ‘pudding stones’ placed among the vines retain heat during the cold nights, leading to quicker maturation of grapes, and the mistral (that roiling, maddening wind that blows through the Rhône Valley) prevents frosts, keeps insect pests at bay and dries the grapes to intensify the flavor. The resulting wines are deep red or even purple in color, complex and full-bodied, tannic but well-rounded, with notes of ripe blackberries, spices, and even leather.
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Zeri lamb
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The Zeri region of Northern Tuscany is Italy at its most scenic – rugged mountains, picturesque villages, and wild pastures perfect for grazing Zerasca sheep. The hardiness of this Lunigiana breed, pastured for more of the year than any other, and the pristine flora on which they feed, bestows a unique flavor on Zeri lamb, considered the finest in Italy, if not the world. During our Tuscany stay, we spend time in the mountains with a Zeri shepherd, we get to see lamb cooked in the traditional way in cast-iron pots over coals, and, finally, we get to taste it for ourselves.
Parma ham (Prosciutto di Parma)
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Hams have been air-dried in Parma since Roman sandals walked the city streets – and, since the micro-climate here is so conducive to ham production, ‘true’ Prosciutto di Parma is DOPprotected, with production permitted only in a limited area of the Parma hills between the Enza and Stirone rivers at a height less than 3,000 feet above sea level. The curing process of at least 12 months requires skill and patience, allowing the only additives – salt and air – to confer a hint of chestnuts and the sea upon this sweet, tender meat. Our Parma stay includes a visit to a hammaker along with a tasting.
Gelato and granita
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Italian gelato is generally lower in fat than other ice cream styles – handy when you’re persuading yourself to have another scoop. It is a serious business throughout the country, as we will see when we visit the Gelato University during our Bologna stay, where four weeks of intensive training is offered to budding ‘gelatieri’. Sicily is said to have the best ice cream in the world and is also noted for its refreshing granita, a flavorful sorbet-like dessert served with a sweet brioche bun. Free time during our Sicily short breaks will allow you to discover both!
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Ibérico ham
Like Parma ham, Ibérico ham enjoys a worldwide reputation for exceptional quality derived from strict controls on the breed, diet, and welfare of the pigs, the region of production, and the time-honored curing process, which can take as long as four years. The result is an aromatic, intensely rich-tasting ham, which holds its own against the most robust wines and sherries of Andalucia – an appetizer in its own right, or the centerpiece of a ‘tapa’. The opportunity to taste fresh Ibérico ham at one of the most renowned farms during the Seville short break is a must!
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Porcini mushrooms
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Tagliatelle al ragù
Wild porcini mushrooms
Saffron
Spaghetti Bolognese may be the world’s favorite Italian dish, but it is nowhere to be found in Italy. In Bologna, the residents are adamant that their famous ragù (slow-cooked meat sauce) should be served with the ribbon-like tagliatelle or, in a pinch, tortellini or gnocchi: substantial pasta types considered more suitable vehicles for the rich, chunky sauce. During our stay in Bologna, we not only taste tagliatelle al ragù, the ‘real’ Bolognese dish, we actually have a cooking class to learn how to make the authentic version ourselves.
Not quite as elusive as truffles, but by no means abundant, wild porcini mushrooms are beloved by chefs and gourmands for their transformative meaty, nutty, and savory flavor. They grow in September and October in protected woodland areas, often around conifer trunks. Not only do we set out in the Apennine woods with an expert in search of porcini mushrooms, we also enjoy a lunch where they play a starring role.
Just a few strands of saffron can transform a risotto or bouillabaisse, conferring a slightly floral note and a rich, golden color. But even those few strands can be an extravagant addition, as it can take more than 150,000 crocus flowers to create one kilogram of saffron, making it the most expensive culinary ingredient in the world. Greek saffron is regarded as the ‘gold standard’ and you can see it made on our short break to Thessaloniki.
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Balsamic vinegar of Modena and Parmigiano-Reggiano
PARMA
Parma ham, Parmesan cheese and porcini mushrooms 4 days • September 15 – 18 2020 • From $1,345 per person Parma is one of the great gastronomic centers of Italy, renowned for its ParmigianoReggiano cheese and Prosciutto di Parma. Gourmet visitors will definitely not want to miss the chance to see these famous delicacies made, and to taste them in the company of their passionate producers. But there is so much more to Parma for the foodie – porcini mushrooms spring up in the Apennine woods at this time of year; superb local wines are produced from vineyards that carpet the slopes of nearby hills and cooking classes present hands-on opportunities to learn about the specialties of the region. To that effect, our perfectly located hotel makes a fine base for exploring the city’s charming historic center.
HIGHLIGHTS A cookery class and dinner at the renowned Commanderia del Gusto Watch Parmigiano-Reggiano being made and taste various vintages
September 15 (Parma) Arrive in Parma • Commanderia del Gusto cooking class Arrive in Parma and transfer to our hotel. After a little time to settle in, we depart for the delightful agriturismo Commanderia del Gusto, which offers a highly regarded cooking class introducing the key flavors and influences of the region and the chance to create your own delicious pasta dinner. We return to Parma and our hotel this evening.
Visit a family-run maker of Parma ham and taste the distinctively delicious prosciutto
September 16 (Parma)
Hunt for porcini mushrooms with an expert guide in the Apennine woods
The morning is dedicated to a veritable trinity of Parma tastes. Parmigiano-Reggiano (Parmesan) is produced exclusively in Parma, Reggio-Emilia, Modena, and parts of Mantua and Bologna provinces between the Po and Reno rivers. This slow-maturing, granular cheese, with a distinctive, highly concentrated flavor, is exceptionally rich in proteins, vitamins, and minerals. Around 3.5 million 88-pound ‘wheels’ of Parmigiano-Reggiano are produced
Savor a traditional bomba di riso dinner at a quality local restaurant
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Parmigiano-Reggiano tasting • Parma ham tasting Wine tasting • Balsamic vinegar tasting
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every year, making it a multi-billion Euro industry. We visit one of the iconic dairies to watch the cheese being made and taste a selection of aged wheels. Then, we make a private visit to a family-run Parma ham maker. Parma has been renowned for its air-dried prosciutto since Roman times – its micro-climate is particularly conducive to ham production. As such, in common with many of Italy’s great foodstuffs, Prosciutto di Parma is protected and production is strictly limited to an area of the Parma hills between the Enza and Stirone rivers at a height of less than 3,000 ft above sea level. The curing process, at least 12 months in duration, takes immense patience and skill (salt and air are the only ‘additives’) but the reward is truly special – sweet, tender meat with echoes of chestnuts and the sea, borne on the fragrant breezes of the Parma Valley. Naturally, we taste it for ourselves. Some excellent sparkling wines are produced in the nearby hills, and we conclude our morning with a winery visit and tasting. On a good day, the Alps should be visible. Lunch is provided at the winery. In the afternoon, we check another characteristic taste of the region off our list – balsamic vinegar – with a visit to a familyrun producer. Made from grape ‘must’ (the juice, skins and stems of the grape) and matured in a series of ever-smaller barrels, the best balsamic is produced in Modena and the surrounding area. Like Parmesan, great balsamic has various vintages, with longer-aged examples offering richer, rounder flavor, which we will discover for ourselves. The evening is at your leisure to dine independently in Parma.
Wild porcini mushrooms
Prosciutto
September 17 (Parma) Hunt porcini mushrooms • Bomba di riso dinner September and October are the perfect months to hunt porcini mushrooms (also called ceps or ‘penny buns’) – those wild fungi so prized by chefs and gourmets. We head out into the woods, high up in the Apennines, with an expert guide looking out for conifer trees, where this earthly treasure is most often found. In addition to a host of nutritional benefits, porcini mushrooms transform the flavor of a dish, adding a meaty, savory richness and nuttiness. Lunch is prepared nearby, inviting us to sample not just porcini mushrooms, but also some almost-forgotten mountain dishes. The afternoon is at leisure, perhaps to discover more of the city’s fine architecture and rich history. Then, the gourmet aspect of our short break in Parma concludes in style with a bomba di riso dinner at a fine local restaurant. This showstopping ‘rice bomb’ is a huge pie made with pigeon meat, which traces its history back to the tables of Renaissance nobility.
So much included in your vacation price!
September 18 (Parma)
* Return transfers (Milan/Parma/Milan)
Return home
* Three nights at a centrally located hotel
A further morning at leisure provides the time to shop for souvenirs and tastes of Parma to take home. After an independent lunch, we transfer to Milan for our independent flights home.
Parma Cathedral
* Two lunches and one bomba di riso dinner at high quality local restaurants * Commanderia del Gusto cooking class, with dinner to follow * Parmigiano-Reggiano tasting * Parma ham tasting * Wine tasting * Balsamic vinegar tasting * Porcini mushroom hunting excursion
Vacation details
Parmigiano-Reggiano cheese-making
September 15 – 18 2020 $1,345 per person Single supplement: $215
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Marzipan fruits
PALERMO
Mozzarella, marzipan fruits, and markets of Western Sicily 5 days • September 20 – 24 2020 • From $1,450 per person Crossroads of the ‘Middle Sea’, Sicily has been occupied by most of the Mediterranean’s great empires in its long history. Echoes of Phoenician, Greek, Roman, Carthaginian, Moorish, Norman, Spanish, and Italian conquerors are etched into the island’s architecture, culture, language and – most enticingly – cuisine. Our short break, based in Palermo, introduces the iconic, distinctive, and multi-cultural tastes of Western Sicily, from humble street food and bustling produce markets to zingy limoncello, vibrantly colored marzipan fruits, and the freshest mozzarella cheese. We make our own Sicilian specialties at a cooking class, we discover how the island’s olive oil obtains its radiant, green color, and we learn how ‘pesto’ can mean many different things.
HIGHLIGHTS Stroll the lively food markets of Palermo and sample traditional tastes A Sicilian cooking class with talented local cooks Join monks who’ll teach you to make the island’s famous marzipan fruits Sample olive oil so fine it can be tasted like wine Savor the freshest mozzarella at a renowned cheese-maker
September 20 (Palermo) Arrive in Sicily We arrive in Palermo and transfer to our hotel. A light dinner at a quality local restaurant follows. Our base in Palermo will be situated in the very heart of this historic, capital city.
September 21 (Palermo) Food market • Cooking class • Short walking tour No gastronomic stay in Italy would be complete without a stroll around a food market to marvel at the variety and quality of produce, much of it unique to its region – Palermo has several, but we spend an hour or so this morning exploring one of the best: Mercato Del Capo. This is the food market dialed up to 11, with fish and fruit sellers frenetically selling their freshest products and numerous stands serving up sublime street food, including outstanding arancini. Resembling in many ways the bazaars of the Middle East, Del Capo recalls the Arab rule of Sicily.
Participate in a limoncello workshop and tasting
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We then continue to a cooking class at La Botte 1962, a lovely family-run restaurant in Monreale particularly noted for its seafood. We learn about the varied tastes of the area and then prepare our own delicious lunch! In the afternoon, we return to Palermo for a short walking tour, after which the remainder of the day and the evening is at your leisure.
September 22 (Palermo) Mozzarella tasting • Marzipan fruits A short drive from the hotel is the Biddeci dairy, where mozzarella, ricotta, and other cheeses are produced according to time-honored traditional methods. We watch the fresh mozzarella being made, with milk from the Mediterranean buffalo, and shaped into the ‘white gold’ of Italy – a mild, creamy cheese best tasted this fresh. The 16th century Church of San Francesco di Paola is worth visiting for its richly frescoed nave and its fine works of sculpture alone, but it also enjoys some gastronomic fame. Here, the monks create amazingly life-like marzipan fruits – as well as being divinely tasty, these frutta di Martorana have become part of the religious tradition of the area, being left for children as a gift from their ancestors on All Souls Day. We get a lesson in marzipan fruit-making. The evening is free for you to choose from Palermo’s many superb restaurants.
September 23 (Palermo) Olive oil tasting • Busiate lunch • Limoncello workshop Sicily is world-renowned for the quality of its olive oil, and some of the finest olive oils are produced at Frantoio Vallone. The best olives from sun-drenched Sicilian groves are picked by hand and cold-pressed in a matter of hours. The terrain, climate, and painstaking attention to detail in the production cycle combine to create a multi-award-winning olive oil with a vibrant, green color and complex taste, blending grassy, fruity and spicy notes. Naturally, we sample some for ourselves. A lunch of busiate (handmade, corkscrew-shaped pasta typical of the area, dressed with almonds and pecorino cheese) will be provided at a local trattoria. What better relaxing activity for the afternoon than limoncello tasting? This glorious lemon-flavored liqueur is, for many, one of the quintessential tastes of the Mediterranean and, at Limonio, we get the chance to walk among the orchards, see the production process, attend a masterclass, and, of course, taste the delicious finished product. Dinner at a quality local restaurant is included this evening.
Bottles of limoncello
September 24 (Palermo) Day at leisure • Return home A day at leisure invites you to discover the rich history and grandiose architecture of the Sicilian capital, before transferring to the airport for our independent flights home. Palermo Cathedral
So much included in your vacation price! * Four nights at a centrally located hotel * Buisate lunch and two dinners at high quality local restaurants * La Botte 1962 cooking class, with lunch to follow * Guided walk around the Del Capo food market * Mozzarella tasting * Marzipan fruit-making workshop * Olive oil tasting * Limoncello workshop
Vacation details September 20 – 24 2020 $1,450 per person Single supplement: $255
Call our team of experts on +1 833-963-1264
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Cheese drying
CATANIA
Pistachios, Etna wines and Aztec chocolate in Eastern Sicily 5 days • September 27 – October 1 2020 • From $1,510 per person Sicily, so wildly beautiful and rich in history, is an essential Italian food destination, with a cuisine that enticingly reflects its melting-pot culture, its almost permanent sunshine and the proximity of the sea. This exceptional stay in the island’s south east features the world’s best pistachios (from Bronte, which hosts an annual Pistachio Festival), gloriously fruity Sicilian wine, ‘stretched’ Ragusano cheese and chocolate still made according to Aztec methods dating back to the Spanish occupation. A cookery class presents the basics of the Sicilian culinary tradition and our hotel in the Baroque city of Catania is perfectly placed to make your own cultural and culinary discoveries.
HIGHLIGHTS Explore the vibrant fresh food and fish markets of Catania Learn how to make arancini and cannoli at a cooking class Taste the ‘green gold’ of Sicily – the pistachios of Bronte
September 27 (Catania) Arrive in Sicily Arrive in Catania and transfer to our hotel. Dinner at a quality local restaurant follows. Our comfortable hotel in Catania will be surrounded by Baroque architecture in the historic heart of the city.
September 28 (Catania) Food market • Cookery class
Sample ‘stretched’ cheese in the stunning Baroque town of Ragusa Visit one of the great Modica chocolatiers, still following Aztec methods of production Savor superb Sicilian wine at one of the vineyards on the slopes of Etna
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A brief guided walk through the produce and fish market of Catania reveals the richly evocative sights, sounds and scents of Sicilian food as well as the tastes. We then proceed to a cookery class at the highly acclaimed Myda Cookery School. In addition to a primer on Sicilian flavors, we also have the chance to make our own specialties – arancini (delicious savory rice balls) and cannoli (sweet, creamy ricotta-filled pastries) – and enjoy them for lunch. The afternoon and evening are then at leisure to make your own explorations of Catania’s fine food shops and restaurants.
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September 29 (Catania) Pistachio tasting • Wine tasting Our morning is dedicated to the pistachio, which grows prolifically in the farmland around Bronte. This regional variety has an intense green color, making it highly prized for gelato, but also used in such diverse products as chocolate and cheese, pesto and sausage, and liquor and cosmetics. We have the chance to walk the orchards, see how the pistachios are transformed into these various forms, and, of course, taste. Each year, Bronte hosts a Pistachio Festival and at the time of our visit, preparations will be underway. Massive, brooding Mount Etna dominates almost every view of the landscape in this area. In Greek legend, this was the forge of Vulcan, where Odysseus met the cyclops Polyphemus, and an entrance to the underworld through which Hades abducted Persephone. Fertile volcanic slopes are perfect for wine production, and Etna wines have earned DOC accreditation for the exceptional quality that this unique terroir inspires. We sample some on a visit to one of Etna’s great vineyards. There are so many excellent restaurants within walking distance of the hotel – this evening is again at leisure to select your own.
September 30 (Catania) Ragusano cheese tasting • Modica chocolate tasting DOP-accredited Ragusano cheese is made only in the environs of Ragusa and Syracuse, and made in the same way as it has been for at least the last 500 years. Unpasteurised whole milk from grass or hay-fed cows of the Modicana breed is separated, with the resulting curds ‘stretched’. Cheeses of different ages are available – the younger, fresher cheese has a sweet, delicate taste, whilst the more mature cheese has developed a deeper flavor and a hint of spice. No gastronomic visit to this part of Sicily would be complete without sampling Ragusano. We then proceed to Modica, where time is set aside for an independent lunch. Modica chocolate is still made according to centuries-old Aztec methods. Manual grinding of the cocoa, rather than the modern technique of ‘conching’, gives the chocolate a grainy, crumbly texture and unique aroma redolent of roasted cocoa beans. Modica chocolate is often flavored with cinnamon, vanilla, chilli or coffee. We visit one of the great Modica chocolatiers such as Quetzal and sample some for ourselves. Dinner is included at a quality local restaurant this evening.
October 1
Emerald green pistachio nuts
(Catania)
Morning at leisure • Return home With such a food-packed itinerary, you’ll be glad of a morning at leisure to appreciate the splendor of historic Catania for yourself and choose a venue for an independent lunch. In the afternoon, we transfer to the airport for our independent flights home.
Cannoli with chocolate chips
So much included in your vacation price! * Four nights at a centrally located hotel * Two dinners at high quality local restaurants * Myda cookery class, with lunch to follow * Guided walk around Catania food/fish markets * Pistachio tasting * Etna wine tasting * Ragusano cheese tasting * Quetzal chocolate tasting
Vacation details
Modica chocolate
September 27 – October 1 2020 $1,510 per person Single supplement: $255
Call our team of experts on +1 833-963-1264
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BOLOGNA
Pasta, cheese, and truffles in Italy’s gastronomic capital 4 days • October 6 – 9 2020 • From $1,585 per person Wherever you travel in Italy, the food is extraordinary. Yet, there is one region in particular that stands out for the foodie: Emilia-Romagna. Here you will find the highest quality Parmigiano-Reggiano, truffles, fresh egg pasta, balsamic vinegar, and gelato, along with lesser-known treats such as the spiced cake panpepato, the walnut liqueur nocino, and Villa Zarri brandy. Local Lambrusco, once derided but now recognized as one of Italy’s foremost wines, is one of the plethora of delightful surprises throughout our visit. Our short break introduces the key highlights of Italy’s gastronomic capital and includes enough time to make your own gourmet discoveries from our centrally located hotel.
HIGHLIGHTS A Bolognese pasta cooking class at the acclaimed Podere San Giuliano Seek elusive truffles in the company of an expert tartufaio and his dog Sample superb Villa Zarri brandy in Castelmaggiore Watch Parmigiano-Reggiano being made and taste various vintages See the amazing balsamic vinegar cellars at venerable makers Giusti Attend an ice cream workshop at the Gelato University!
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October 6
(Bologna)
Arrive in Bologna • Podere San Giuliano cookery class We arrive in Bologna and transfer to our hotel with a light lunch included en route. After checking in at our hotel, situated in central Bologna, we depart for the delightful agriturismo Podere San Giuliano, which offers an acclaimed pasta cooking class. We enjoy the delicious fruits of our labor for dinner this evening.
October 7
(Bologna)
Walking tour of food shops • Truffle hunt • Brandy tasting There are few better places in the world to shop for gourmet delights than Bologna and our day begins with a short walking tour around some of the city’s best food emporia. Then we depart for the countryside outside Bologna, which is rich in truffles that must be hunted, scented and uncovered. To join an expert tartufaio and his dog truffle-hunting is a wonderful experience, inviting a new appreciation of the rarity and value of these earthly treasures. Truffle may well make an appearance at lunch, which is included at a local restaurant.
For more details visit: authenticadventures.com/us
The family-run Villa Zarri distillery is noted for an exceptionally high-quality brandy, created by distilling wine made from the Trebbiano grapes which grow on the hillsides of Tuscany and Emilia-Romagna. The painstaking aging process, utilizing barrels made from a very particular type of oak (from the French forests of Allier and Limousin) elicits subtle chemical changes in the raw spirit and confers a unique color, perfume and flavor as the alcohol content is reduced from the original 72% to the optimal 43%. The entire recipe of production has been passed down from generation to generation and, today, Villa Zarri produces arguably Italy’s finest spirit. We taste some of this beautifully smooth brandy for ourselves. Dinner is by your own arrangement back in Bologna.
October 8
(Bologna)
Parmigiano-Reggiano tasting • Balsamic vinegar tasting Wine tasting • Bollito misto dinner The gloriously versatile, granular cheese, Parmigiano-Reggiano (Parmesan), is produced exclusively in Parma, Reggio-Emilia, Modena, and parts of Mantua and Bologna provinces between the Po and Reno rivers. The state-of-the-art 4 Madonne dairy is the ideal place to watch the time-honored production process and admire the iconic ‘wheels’ in its impressive aging store. Another of the essential flavors of the region is balsamic vinegar, and Giusti has been producing the highest quality balsamic since 1605. Perhaps surprisingly, balsamic requires as much expertise and dedication to yield quality as a fine wine or slow-maturing cheese, being decanted into barrels of decreasing size through the aging process. Giusti has wonderful cellars to admire, and we taste various ‘vintages’ for ourselves. We complete a trio of Italian tastes at the Chiarli winery, where we learn about red Lambrusco. Light and refreshing, with a pleasing acidity, this superb wine bears no resemblance to the cloyingly sweet, mass-produced imports of decades past which so colored our perception of Lambrusco. Lunch is provided at the winery – the chance to pair Lambrusco with delicious local food. We return to Bologna later in the afternoon, and, in the evening, convene for dinner at one of Bologna’s oldest restaurants – Buca Manzoni. This venerable establishment serves up traditional Bolognese specialties, and the more adventurous may want to try bollito misto, a selection of boiled meats including some less conventional options, considered a treat by locals.
October 9
Italian gelato
(Bologna)
Gelato University workshop • Return home After a morning at leisure to explore the historical grandeur of Bologna (including the oldest university in Europe) and an independent lunch, we check out of our hotel. But with an evening flight, there is time for one more treat, and what better treat is there than gelato? Nearby Anzola dell-Emilia is home to the Carpigiano Gelato University – while not quite the seat of higher learning that the name suggests, there is nothing frivolous about the courses taught here. Italians take their gelato seriously, and four weeks of tuition under professional instructors is the minimum requirement to attain ‘gelatiere’ status. We take a stroll around the on-site museum and participate in an ice cream workshop, making and eating our own gelato. We then continue to the airport for our flight home.
So much included in your vacation price! * Three nights at a centrally located hotel * Three lunches and one bollito misto dinner at high-quality local restaurants * Podere San Giuliano cooking class, with dinner to follow * Walking tour of food shops * Truffle hunting excursion * Villa Zarri brandy tasting * Parmigiano-Reggiano tasting * Parma ham tasting * Balsamic vinegar tasting * Wine tasting * Gelato University ice cream workshop
Vacation details
Truffle hunting
October 6 – 9 2020 $1,585 per person Single supplement: $190
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Italian olive oil
TUSCANY
Zeri lamb, traditional breads, and Carrara marble-cured pork 5 days • October 11 – 15 2020 • From $1,450 per person Who would have thought that, in a region as well-known and beloved as Tuscany, there could be an area almost entirely unfamiliar to international visitors, yet beautifully scenic, dotted with medieval towns and home to unique, rustic ingredients and culinary traditions little changed in centuries? This is the territory of Lunigiana. Basing ourselves in historic Aulla, we sample a kaleidoscope of secret tastes, from chestnut bread to ‘peasant pasta’, and from freshly pressed olive oil to pork fat cured in Carrara marble. This is a hands-on culinary trip, with a cooking class and a walk in the mountains with a Zeri lamb shepherd among the memorable experiences. Moreover, there is time too to make your own gastronomic discoveries.
HIGHLIGHTS Learn how to make herb pie, testaroli, and other traditional specialties at a cooking class Watch chestnut bread and panigaccio bread being prepared, and taste them fresh Visit the China Clementi factory to sample this unique bitter liqueur Savor Lardo di Colonnata, delicious pork fat cured in Carrara marble Visit the Olio Moro olive grove, see oil pressed and participate in a tasting Follow a shepherd and her sheep in the mountains and taste the renowned Zeri lamb
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October 11
(Pisa-Aulla)
Arrive in Tuscany • Panigaccio tasting We arrive in Pisa and transfer to our hotel, then straight to dinner at Pasquino’s. This exceptional restaurant is noted for its Lunigiana specialties including the round, unleavened panigaccio, baked in terracotta dishes called testi. The recipe and cooking methods have not changed in two millennia, and these simple, fresh breads make a delicious accompaniment to cured meats and cheeses, or a chocolate-smothered sweet treat. We watch the panigaccio being made and taste as part of dinner.
October 12
(Aulla)
Cookery class • Village walk We head into the mountains this morning, to the agriturismo Montagna Verde, for a cooking class. Dishes likely to feature include a wonderful herb pie, which has a protected recipe, and testaroli – pancake-like disks made with water, flour and salt, cooked in ancient ovens, cut into rhombus shapes and eaten like pasta (particularly delicious as the porous batter absorbs any
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sauce with which they are served). Testaroli have been made since Roman times and in more recent centuries became known as ‘peasant pasta’, but these days it is considered a dish in danger of being forgotten. We eat our finished dishes for lunch. Early afternoon, we take a leisurely walk around one of the lovely villages of the area. If honey is being produced, we will try some. On our return to Aulla, the evening is free for you to choose one of the town’s excellent restaurants for dinner.
October 13
(Aulla)
Chestnut bread tasting • Picnic • Liquor tasting About an hour from Aulla are the chestnut woods of Regnano. Here, we watch Lunigianese chestnut bread being made and sample some ourselves. A walk around the chestnut groves, by way of some of the few remaining traditional drying huts, reveals more about this important food source. Our delightful host, Fabio Bertolucci, gave up his city job to preserve this dying art. We then enjoy a splendid picnic prepared by locals. En route back to Aulla, we stop in Fivizzano to see how China Clementi, an alcoholic elixir made with bitter herbs, has been made since it was first produced in 1884. We sample its unique bitter flavor. The evening is again at leisure to choose your own dining venue in Aulla.
October 14
(Aulla)
Carrara marble visit • Lardo di Colonnata tasting Olive oil tasting Turning our attention away from food for a couple of hours, we discover one of the region’s other great contributions to Italian culture – marble. The quarries of Carrara, rich in white and blue-grey marble, have been in constant production since the time of Ancient Rome, and have supplied the stone for countless masterpieces of Renaissance sculpture, including Michelangelo’s David. We stop to admire one of the many quarries in the area, then watch the production (and savor a taste) of Lardo di Colonnata, pork fat traditionally cured with salt and herbs in local marble and white as the stone itself. Lunch is at your leisure in Colonnata. In the afternoon, we visit the Olio Moro olive grove to walk the plantation, see the oil presses, enjoy a professional olive oil tasting demonstration, and, of course, take part. Once again, dinner is independent in Aulla this evening.
October 15
Carrara marble
(Aulla-Pisa)
Zeri lamb excursion and lunch • Return home Nearby Zeri is a region of rugged mountains, picturesque villages and sheep farms – Zeri lamb is highly prized in Italy for unique provenance and sublime quality. We have a wonderful treat lined up this morning – the opportunity to follow a Zeri shepherd and her flock into their mountain pastures, and learn what makes this breed so special. If she is making cheese, we will try some, and there is the chance to try mouthwatering Zerasco roast lamb during lunch at Ristorante Catinella. In the afternoon, we proceed to Pisa airport for our independent flights home.
So much included in your vacation price! * Return transfers (Pisa/Aulla/Pisa) * Four nights at a centrally located hotel * Picnic lunch, Zerasco lamb lunch and panigaccio dinner at high quality local restaurants * Montagna Verde cookery class, with lunch to follow * Chestnut grove visit and chestnut bread tasting * China Clementi tasting * Carrara marble quarry visit and Lardo di Colonnata tasting * Olive oil tasting * Zeri lamb excursion and tasting
Vacation details
Testaroli
October 11 – 15 2020 $1,450 per person Single supplement: $135
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Paella Valenciana
SEVILLE
Ibérico ham, Manzanilla sherry, and traditional tapas 5 days • October 4 – 8 2020 • From $1,550 per person With its enthrallingly rich history, grand monuments, and almost year-round sunshine, Seville is already a spectacular short break destination. Add in the opportunity to sample the best food and drink that Andalucia has to offer and you have the perfect place to spend five days. Our stay includes plenty of free time for personal exploration of this majestic city, along with gourmet highlights galore from the freshest goat’s cheese to the uniquely beautiful flavors of Ibérico ham and Manzanilla sherry. A cooking masterclass reveals the secrets of the perfect paella and a tapas dinner demonstrates why small is beautiful when it comes to Andalucian cuisine.
HIGHLIGHTS A walking tour of one of Seville’s great food markets A ‘perfect paella’ cooking class at a nearby olive farm Sample the world-famous Ibérico ham at one of the drying houses Visit the Manzanilla sherry cellars of Sanlúcar de Barrameda to taste Enjoy the freshest goat’s cheese at a local dairy Traditional tapas dinner to sample the small plates of Seville
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October 4
(Seville)
Arrive in Seville We arrive in Seville. After checking in at our perfectly-situated hotel, we walk to a local restaurant such as the centuries-old El Rinconcillo for some sublime Sevillian specialties.
October 5
(Seville)
Walking tour of food market • Paella cookery class Walking tour of Triana Following a short morning walk around a lively food market, we head out of the city to an olive farm for a cooking class focused on the most iconic of Spanish dishes, paella. While the ingredients of paella can vary from city to city, Seville is a good place to find the most authentic Valenciana recipe more likely to use meat such as rabbit or snail than seafood. We learn the secrets of the perfect paella here, including the all-important flavor-filled crust – the socarrat. And, of course, we enjoy our creations for lunch.
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Back in Seville, the old quarter of Triana is a delight to discover on a brief walking tour that will introduce the markets and food stalls, as well as charming traditional ceramics chops and characterful bars. The evening is at leisure to choose your own restaurant for dinner.
October 6
(Seville)
Ibérico ham tasting Much of today is dedicated to an Andalucian delicacy renowned the world over. Under protected origin regulations, true Ibérico ham may only be made from Iberian black pigs (or at least 50% cross-breeds) which have been allowed to roam free-range among oak orchards and feed almost exclusively on acorns prior to slaughter. Once salted and dried, the hams are cured for at least 12 months, in some cases as long as four years, to confer the required depth of flavor. At Eiriz Jamones, one of the foremost producers, we see how the environment in which the pigs live and their diet contribute to the amazing taste of the ham, which we sample for ourselves. Lunch is also provided. Late afternoon, we return to Seville, where the remainder of the day is at your leisure.
October 7
Spanish tapas
(Seville)
Manzanilla sherry tasting • Goat’s cheese tasting Tapas dinner Another of the iconic tastes of the region is sherry, and one of the best is Manzanilla, made exclusively (according to its protected origin status) in the bodegas of Sanlúcar de Barrameda, 12 miles or so closer to the sea than Jerez, the traditional home of other sherries. As such, it is said to combine dry, saline notes and the aroma of sea spray with a zesty liveliness. Traditional Manzanilla sherry is bottled after 3-5 years of maturation, but a richer, older version is bottled at 6-7 years. Best served slightly chilled, Manzanilla is the perfect accompaniment to a host of Andalucian tastes such as tapas and jamón, and we try some for ourselves. 45 minutes or so from Sanlúcar is the historic city of Cádiz, where we have a short time at leisure to wander its charming streets and find a venue for independent lunch. In the afternoon, we continue to Queseria Gazul, a dairy producing some excellent artisan cheeses, particularly goat cheese. Made from the milk of herds left to freely roam the local landscape, goat cheese is an ethnographic treasure – delicious enjoyed either creamy, fresh and just days old, or mature, with a stronger, fuller flavor. A tasting is presented. In the evening we head out to a local restaurant, such as Zalata, to try another essential taste of Seville – tapas. ‘Tapa’ literally translates as ‘cover’ or ‘lid’, with the food itself or the saucer on which it is served initially used to cover the top of a glass to protect the drink when sand was swirling on a windy day. So good was this combination of salty snack and alcoholic drink (and so successful did bartenders find it in retaining their customers) that it became a tradition. These days it is a particular pleasure to stroll from bar to bar trying the house specialties, but, for convenience, we sample several in one place.
October 8
(Seville)
Plaza de España
Jamon
So much included in your vacation price! * Four nights at a centrally located hotel * One lunch and two dinners at high quality local restaurants * Paella cookery class, with lunch to follow * Olive oil tasting * Walking tour of food market
Day at leisure • Return home
* Walking city tour
There is much more to Seville than its cuisine and today is free for you to explore – perhaps to visit the largest Gothic cathedral in the world, or the breathtaking Alcázar complex adjoining it, which stood in for the idyllic kingdom of Dorne in Game of Thrones. Be sure to shop for some gourmet souvenirs and take a taste of Seville with you. In the evening, we transfer to the airport for our independent flights home.
* Ibérico ham tasting * Manzanilla sherry tasting * Goat’s cheese tasting
Vacation details October 4 – 8 2020 $1,550 per person Single supplement: $190
Call our team of experts on +1 833-963-1264
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Wines of Châteauneuf-du-Pape
PROVENCE
Lavender, goat’s cheese and Châteauneuf-du-Pape 5 days • October 19 – 23 2020 • From $1,655 per person Provence is one of the great regions of Europe for the foodie traveler. Here, time-honored French culinary traditions meet the vibrant, sun-ripened produce and fresh fish of the Mediterranean, rustic country cooking and some of the continent’s finest wine appellations. The landscapes are also quite mesmerizing – vine-carpeted hillsides, colorful fruit groves, and postcard-pretty villages. This short break takes you off the beaten track to charming Cavaillon, famous for its melons, from which we discover a host of sublime Provençal tastes, including Châteauneuf-du-Pape wine, traditional sweets, and creamy goat’s cheese, as well as some the most memorable towns, villages, and views the region has to offer.
HIGHLIGHTS A cooking class at the outstanding Provence Gourmet in Aix-en-Provence Sample the Provençal sweet calisson at its prestigious makers Wine tasting at a Châteauneuf-du-Pape vineyard, Domaine Mousset Learn more about the lavender for which Provence is so renowned Savor the candied fruit and chocolate delights of Confiserie St Denis Watch and sample the making of goat’s cheese and taste it fresh
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October 19
(Marseilles-Cavaillon)
Arrive in Provence Arrive in Marseilles and transfer to our elegant hotel in Cavaillon, the ‘melon capital’ of France (which every July hosts a Melon Festival). Dinner is provided this evening.
October 20
(Cavaillon)
Provence Gourmet cookery class • Calisson tasting Provence Gourmet, in the delightful town of Aix-en-Provence, is famous for its cooking class, which introduces the produce and flavors of the region in an endlessly engaging way. We join them this morning to learn the secrets of Provençal cuisine and create some mouthwatering dishes of our own, which we enjoy for lunch. In the afternoon, we proceed to the Musée Calissons, dedicated to all things calisson, the traditional sweet of Provence. This much-loved confection is made from candied fruit (usually melon) and ground almonds, covered with royal icing. The name
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is thought to derive from the Provencal term ‘di calin soun’, meaning ‘they are hugs’, and calissons still bring as much comfort and pleasure as they have done for hundreds of years. With many high-quality restaurants from which to choose in Cavaillon, the evening is at leisure for you to dine independently.
October 21
(Cavaillon)
Châteauneuf-du-Pape wine tasting One of the great names in French wine-making is Châteauneuf-du-Pape, an AOC-accredited region of exceptional quality vineyards located around the villages of Châteauneufdu-Pape, Bédarrides, Courthézon, and Sorgues. As the name suggests, this region is strongly linked with papal history, as far back as the Avignon Papacy of 1309-1376, when the French popes helped develop viticulture around their new seat of power. Typically, the terroir is stony, which helps retain heat during the night and moisture during the summer, resulting in quicker maturing grapes and, eventually, tannin-rich, full-bodied wines that age well. We stop at Château Fines Roches, commanding panoramic views of the surrounding vineyards, for a taste of the sublime wine produced in the neighboring Domaine Mousset. Lunch is provided in this splendid setting. We return to Cavaillon mid-afternoon, and then the afternoon and evening are free to make your own cultural and culinary explorations.
October 22
(Cavaillon)
Lavender Museum • Candied fruit/chocolate tasting Lourmarin visit • Goat’s cheese tasting Few scents and sights define Provence as evocatively as lavender. Though the mauve carpets of lavender will have been harvested in July and August, before our arrival, there is still much to appreciate at the Lavender Museum of Cabrières d’Avignon. Housed in a traditional Provençal stone house, this lovely museum describes the many virtues of this most versatile plant, with historic stills used in the distillation process and other more fragrant exhibits. A few minutes up the road is Beaumettes, home to the Confiserie St Denis, producer of the highest quality candied fruits (fruits confits) and chocolate. We enjoy an indulgent tasting from their selection, then proceed to Lourmarin, considered one of the most beautiful villages in France, where there is time to wander and stop for lunch (not included). En route back to Cavaillon, we call in at the Ferme du Bregalon, a farm which produces a very highly regarded goat’s cheese. The cheese can be created within two days of milking the goats, so this is the chance to taste a great flavor of Provence at its freshest and most delicious. Dinner is provided at the hotel or quality local restaurant this evening.
October 23
Cavaillon melon
(Cavaillon-Marseilles)
Return home A further morning at leisure invites a little shopping for Provençal treats to take home. After an independent lunch, we transfer to Marseilles for our independent flights home.
Calissons, traditional sweets from Provence
Lourmarin
So much included in your vacation price! * Return transfers (Marseilles/Cavaillon/Marseilles) * Four nights at a centrally located hotel * One lunch and two dinners at high quality local restaurants * Provence Gourmet cookery class, with lunch to follow * Calisson tasting * Châteauneuf-du-Pape wine tasting * Visit to Lavender Museum * Candied fruit/chocolate tasting * A tasting of goat’s cheese
Vacation details
French goat’s cheese
October 19 – 23 2020 $1,655 per person Single supplement: $175
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Raw organic red saffron
THESSALONIKI
Saffron secrets and sublime seafood in Greece’s second city 5 days • November 2 – 6 2020 • From $1,180 per person Second city in terms of population alone, Thessaloniki stands alone in terms of its Greek gastronomy. ‘Salonica’ is at the heart of an exceptional food-producing region, with farms producing the best saffron in the world and some of the best olive oil, vineyards in the shadow of Mount Olympus using indigenous grape varieties, and a blend of the ancient and ultramodern to put Greece on the wine map, and the bountiful Aegean Sea yielding seafood of sublime quality. Explore millennia of history and colorful culture along with the cuisine on this lovely short break, and, perhaps, you will come to agree that ‘no-one will be without a homeland as long as Salonica exists’.
HIGHLIGHTS Tasting at Yanni’s, one of Europe’s foremost olive oil producers Absorb the sights and scents of Modiano, the city’s open food market A Greek culinary masterclass at LaChef Levi Learn the secrets of the world’s most expensive ingredient at a saffron farm Appreciate the versatility of the red pepper at a beautiful farm Wine tasting at the highly renowned Gerovassiliou estate
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November 2
(Thessaloniki)
Arrive in Thessaloniki • Olive oil tasting We arrive in Thessaloniki. Our first foodie visit is to Yanni’s, a husband and wife team specializing in early-harvest extra virgin olive oil, renowned as one of Europe’s finest. We appreciate the timeless beauty of the groves, watch the production process and taste the gold-green oil. We check in at our centrally located hotel and enjoy a dinner of Greek specialties at a local restaurant (included).
November 3
(Thessaloniki)
Walking tour of food markets • Cookery class Walking tour of Thessaloniki Just a few minutes’ walk from our hotel is the historic open food market, Modiano, where tiny tavernas and bars are dotted among glorious displays of fresh fish, richly fragrant spices and coffee, glistening olives, and sun-blushed fruit and vegetables. Armed with this primer on Greek ingredients, we continue to a cooking class at LaChef Levi, Greece’s first private chef school,
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for expert guidance on creating the perfect starter, main and dessert – all local favorites. We settle down with a glass of wine to enjoy our own culinary inventions for lunch. Thessaloniki has a wonderful history dating back to the days of Philip of Macedon and his son, Alexander the Great, and a host of sites in the heart of the city attest to this great heritage. On a brief walking tour, we view some of Thessaloniki’s grand monuments and learn about its place in the ancient world. The evening is at leisure to choose your own restaurant for dinner.
November 4
(Thessaloniki)
Visit a saffron farm • Visit to a red pepper farm Greek saffron is acclaimed as the best in the world for its flavor, aroma, and color, and Kozani (a couple of hours from Thessaloniki) is the perfect place to pay homage to this most expensive of ingredients. In Greek mythology, Crocus was a companion of Hermes, tragically killed in a game of discus. Distraught, the god transformed his body into a flower. Saffron is derived from the stigma of the crocus, but each flower produces only three stigmas, so more than 150,000 flowers are required to produce one kilogram of this gentle spice. We visit one of the region’s great saffron farms to see the crocus fields, the means of production and some of its myriad uses. This is also a great opportunity to stock up on some exceptional saffron yourselves. Lunch at the highly regarded Restaurant Naoumidis in Kozani follows. The Naoumidis family also make an appearance this afternoon, as we visit a fascinating Florina pepper farm. Here we see these succulent, versatile fruits transformed into spices, pepper sauces, pepper spreads, and pickles. Dinner this evening is independently yours back in Thessaloniki.
November 5
Red peppers from Florina
Sesame bread rings
(Thessaloniki)
Wine tasting Savior of the near-extinct Malagousia grape, now at the heart of some great Greek wines, Vangelis Gerovassiliou has brought all of his experience and expertise to a wine estate set gloriously between the sea and Mount Olympus. Here, the ancient and the state-of-the-art come together in the production of wines of exceptional quality, and we enjoy an on-site wine tasting. A fine museum on the estate traces the history of wine back to Roman times and includes a collection of more than 2,000 corkscrews. On our return to Thessaloniki, why not sample some of the city’s sublime street food for lunch? The afternoon is also at your leisure to discover for yourself the secrets of Greece’s second city. This evening, though, we conclude the gourmet aspect of our stay with a seafood dinner at a local restaurant. Thessaloniki is perfectly located to make the most of the bounty of the Aegean Sea, and its chefs are particularly skilled in presenting locally caught fish and seafood in the freshest and more delicious ways.
November 6
(Thessaloniki)
Greek pimento-stuffed green olives
So much included in your vacation price! * Four nights at a centrally located hotel * One lunch and two dinners at high quality local restaurants
Morning at leisure • Return home
* LaChef Levi cookery class, with lunch to follow
After a further morning at leisure to shop for souvenirs and make more of your own discoveries of this engaging, historic city, we transfer to the airport for our independent flights home.
* Olive oil tasting * Walking tour of food market * Walking city tour * Visit to a saffron farm
Night view of Thessaloniki
* Visit to a red pepper farm * Wine tasting
Vacation details November 2 – 6 2020 $1,180 per person Single supplement: $150
Call our team of experts on +1 833-963-1264
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Booking Conditions Your package vacation booking is with Andante Travels, The Clock Tower, 4 Oakridge Office Park, Southampton Road, Whaddon, Salisbury, SP5 3HT. Telephone: +1 833-963-1264 email: tours@andantetravels.com. Arblaster & Clarke, Historical trips and Authentic Adventures are trading names of Andante Travels Ltd. These Booking Conditions set out the terms on which you contract with us and this contract is made on the terms of these booking conditions, which are governed by English Law, and the jurisdiction of the English Courts. If you reside in Scotland or Northern Ireland you may choose the applicable law and jurisdiction if you wish to do so. In these booking conditions, “you” and “your” includes all persons named on the booking (including anyone who is added or substituted at a later date). “We”, “us” and “our” means Andante Travels. Andante Travels is a subsidiary of Specialist Tours Limited (company number 08395250). Except where otherwise stated, these booking conditions only apply to vacation arrangements which you book with us and which we agree to make, provide or perform (as applicable) as part of our contract with you. All references in these booking conditions to “vacation”, “booking”, “contract” or “arrangements” mean such vacation arrangements unless otherwise stated.
Key points
You enter into a booking with us when we issue our booking confirmation/invoice. If you then cancel, there will be cancelation charges. Initially, as a minimum, this may only be a deposit but can go up to 100%. You can make changes to your booking in certain circumstances. We make a charge for this. We can change and cancel your booking. We’ll pay you compensation in certain circumstances. We are responsible to you for providing your vacation but there are legal limits. ANDANTE TRAVELS is a member of AITO and holds ATOL number 3552 issued by the Civil Aviation Authority.
Book by phone, by email or online
All information provided in the brochure/website is, to the best of our knowledge or belief, correct at the time of publication. We will advise you of any changes that are fundamental to the contract, or which we believe will affect your enjoyment of the vacation. Please advise us if there is any requirement, which you believe is fundamental to your vacation so that we can give you the latest information at the time of booking. When you ask us to proceed with a booking you will be required to make a (minimum) deposit payment which will vary dependent on the specific vacation you are booking. This will be advised at the time of booking and confirmed in your booking confirmation. It may also be necessary to collect payment at the time of booking for other (non-refundable) costs e.g. flight tickets, transfers etc. In the case of bookings made after the balance due date, we will require full payment for the vacation. You must be at least 18 years old to make a booking and you guarantee that you have the authority to accept, and do accept, these terms and conditions for all members of the party (including anyone who is added or substituted at a later date), and in particular payment for all the persons on the booking. We reserve the right in our absolute discretion to refuse to accept any booking without necessarily specifying a reason. A contract is made when we accept your booking and issue our written booking confirmation/ invoice. If we cannot accept or confirm the booking, any money paid will be promptly refunded. On receipt of the booking confirmation/invoice it is important to check the details and if there is any inaccuracy this must be notified to us immediately. It may not be possible to make changes or corrections later, or additional costs may be incurred which we will have to pass on to you. Many of our vacations are based on specially negotiated airfares booked in a specific airline booking class. At the time of booking, if these fares are not available, we will endeavor to secure an alternative airfare and advise you of any additional cost. Please note that most special airfares are non-refundable and non-changeable.
Insurance
It is a condition of booking with us that you and all members of your party obtain travel insurance and that you do not travel against medical advice. The cost of repatriation, medical and other treatment overseas can be high and we are unable to assist in meeting those costs. You should organize it immediately when you book so as to be covered in the case of ill health. We do not check insurance policies however we request written details (insurer’s name, policy number and the insurer’s emergency contact number) no later than 6 weeks prior to departure.
Payment
We hold your deposit (and any additional payment required at the time of booking) towards the full cost of the vacation. The balance must be received by us no later than the final payment due date shown on your booking confirmation/invoice, as appropriate to your vacation. If you do not pay the full cost within the time specified we may treat your vacation as canceled by you in which case the cancelation charges shown in point 4 - Cancelation by You, will apply. Deposit Payments: US Guests: $250 for tours costing up to $1500 $750 for tours costing between $1500 and $4500 $1250 for tours costing over $4500 Ways to Pay - we accept payment by Visa, MasterCard, (American Express in the US only), check or bank transfer for which no levy is charged by us. Your bank or credit card provider may charge an additional financial processing charge and we cannot be responsible for any such charges. Please Note: if you are paying from an overseas bank account we will charge an additional $10 for overseas bank charges incurred by us. A surcharge of 2.5% will be applied for card payments made with cards registered outside the EEA and USA.
Your vacation price
a) Prior to booking, you will receive a verbal quote based on your specific vacation requirements and travel dates. b) We reserve the right to notify you of any alteration in the advertised or quoted price and any changes in vacation arrangements before accepting your booking. NB: We make every effort to ensure that the most up to date and correct prices are shown on our website. We operate a pricing policy which means that the earlier you book the cheaper the vacation will be. Our very best prices are reserved for those who book early. We also commit that we will not offer the same vacation at a lower price to anyone that has booked after you (or we will refund you the difference between your price and the price they pay). If you do not wish to accept the corrected and actual price of the vacation, we will cancel the booking and provide a full refund of any monies you have already paid. Alternatively, you may amend your booking or select an alternative vacation at the applicable and correct price. c) Subject to these conditions, once we have confirmed your booking, the price is fully guaranteed and will not be subject to any additional ‘surcharges’, which means any increase due to changes in the price of the carriage of passengers resulting from changes to the cost of fuel or other power sources, the level of taxes or fees imposed by third parties, including tourist taxes, landing taxes or embarkation or disembarkation fees at port and airports or exchange rates. d) Prices in our brochures and/or on our website are calculated on rates of exchange linked to those available to us; either based on rates previously secured or our view of currency exchange rates applicable at the time payments are due. Single, Double, Twin Bedded Rooms Single supplements are payable for sole occupancy of a room. A single room does not guarantee the provision of a double or twin room, and in some instances may be smaller. A ‘double’ bed is
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often two single beds pushed together, sometimes with double bed base linen (although it is not unusual for single duvets to be provided in some hotels for doubles).
Cancelation by you
If you or any member of your party wish to cancel your vacation, or if you fail to pay the full cost of the vacation within the specified time, you will be liable as a minimum, to pay the charges detailed below up to the point of cancelation, in addition to any non-refundable items*. Or in the case of failure to pay, at the date that we deem your booking to have been canceled. Written notification from the person who made the booking must be received at our offices. The cancelation charge will be calculated according to the date this is received, or the date upon which your cancelation is treated as occurring because of non-payment. *Non-refundable vacation costs charged for at the time of booking, including upgraded air tickets, hotel upgrades, extensions, extra overnight stays, transfers etc., will be charged at 100% and the charges shown below will then apply to the remainder of the vacation cost and any amendment charges are not refundable. Additional accommodation costs for reduced occupancy or other components may be payable in the event that one or more passengers cancels but where remaining passengers still wish to travel.
Cancelation by us
We start planning the vacations we offer many months in advance. Occasionally, we have to make changes to and correct errors and other details both before and after bookings have been confirmed or cancel confirmed bookings, events or activities. Vacations to remote and in some cases, underdeveloped parts of the world carry the risk that parts of the vacation may be subject to alterations beyond our control, sometimes at short notice. Whilst we always endeavor to avoid changes and cancelations, we must reserve the right to do so.
Financial protection
We provide full financial protection for our package vacations. Flight-inclusive tours: we hold an Air Travel Organizer’s License issued by the CAA (ATOL No. 3552) which provides for your protection in the event of Andante Travels Ltd insolvency. The price of your air vacation packages includes the ATOL Protection Contribution (APC) we pay to the CAA. This charge is included in our advertised prices. The ATOL Protection Contribution (APC) we pay to the CAA. This charge is included in our advertised prices. When you buy an ATOL protected flight or flight inclusive vacation from us you will receive an ATOL Certificate. This lists what is financially protected, where you can get information on what this means for you and who to contact if things go wrong. Not all vacation or travel services offered and sold by us will be protected by the ATOL scheme as explained below. Tours without flights arranged by us: The Association of Bonded Travel Organizers Trust Limited (ABTOT) provides financial protection under The Package Travel and Linked Travel Arrangements Regulations 2018 for Andante Travels Ltd, and in the event of their insolvency, protection is provided for the following: a) non-flight packages and b) flight inclusive packages that commence outside of the EU, which are sold to customers outside of the EU. ABTOT cover provides for a refund in the event you have not yet traveled or repatriation if you are abroad. Please note that bookings made outside the EU are only protected by ABTOT when purchased directly with Andante Travels Ltd. In the unlikely event that you require assistance whilst abroad due to our financial failure, please call our 24/7 helpline on 01702 811397 and advise you are a customer of an ABTOT protected travel company. You can access the The Package Travel and Linked Travel Arrangements Regulations 2018 here: https://www.legislation.gov.uk/ukdsi/2018/9780111168479/contents.
AITO quality charter
Authentic Adventures (Trading name of Andante Travels Ltd) is a member of the Association of Independent Tour Operators. The Association represents Britain’s leading independent tour operators and encourages high standards of quality and service. Andante travels Ltd abides by the Association’s Code of Conduct and adheres to the AITO Quality Charter which can be viewed on www.aito.com. Visit our website to find out more about the Association or call 020 8744 9280.
Data Protection/Privacy
To process your booking and to ensure that your travel arrangements run smoothly and meet your requirements we need to use the information you provide (such as name, address, passport information, email address, mobile number any special needs/dietary requirements, etc.). Any such personal data that you provide will be held securely and for the purpose you have provided it, in accordance with both the Data Protection Act 2018 and the General Data Protection Regulation 2016/679. We take full responsibility for ensuring that proper security measures are in place to protect your information. We must pass the information on to the relevant suppliers of your travel arrangements such as airlines, hotels, transport companies, etc. We will not, however, pass any information on to any person not responsible for part of your travel arrangements. This applies to any sensitive information that you give to us such as details of any disabilities, or dietary/ religious requirements. In making a booking, you consent to this information being passed on to the relevant persons only. We may need to disclose personal data to a third party within countries outside the European Economic Area (EEA) for the purpose of providing your vacation. Controls on data protection in your destination may not be as stringent as in the UK. In addition, your data may be disclosed to regulatory bodies or public authorities such as customs or immigration for the purposes of monitoring and/or enforcing compliance with any regulatory rules/codes. We will only send you information about special offers, brochures, new vacations and competitions if you have ‘opted in’ to receive news from Andante Travels Ltd. If you do not wish to receive this information, you can use the ‘unsubscribe’ function at the bottom of any email communication or just let us know. For full details of how we may use your personal information and your rights in relation to your personal information, please see our Privacy Policy on our website: https://www.authenticadventures.com/us/cookies-privacy-policy/ By booking online, or over the phone, you are stating that you have read and agreed to our Privacy Policy. A copy of which can be found here: https://www.authenticadventures.com/us/cookies-privacy-policy/ We are ANDANTE TRAVELS LTD, registered limited company no. 1969761. Registered offices: The Clock Tower, Unit 4 Oakridge Office Park, Southampton Road, Whaddon, Salisbury, SP5 3HT. New York Office: 271 Madison Avenue, Suite 904, New York, NY 10016. Full Booking Conditions are available on our website: www.authenticadventures.com/us/booking-conditions/ or give our team a call: +1 833-963-1264
For more details visit: authenticadventures.com/us
SPECIALIST Journeys Authentic Adventures is part of the Specialist Journeys Group, a collection of some of the world’s finest niche tour operators, we truly put the special in Specialist Journeys. With trips both designed and led by experts, these aren’t just vacations - they are unique and memorable travel experiences!
Contact our team today or request a brochure from any of our specialist operators. www.specialistjourneys.com | +1 833-295-3841
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