Cornetto: the perfect add for your Italian breakfast!

Accompanied by a cup of coffee, the cornetto can’t miss in the Italian breakfast. This little dessert, whose shape resembles a crescent half moon, will be the perfect add for your breakfast.

If you are in Rome, what is the perfect occasion to visit the city and taste some Italian food at the same time? During our Bike tour, you can do it both! After tasting them, are you excited to bake your homemade cornetti 

A typical Italian breakfast: Cornetto and Caffè

A typical Italian breakfast: Cornetto and Caffè

Read on and follow these simple 9 steps. 

Ingredients for about 12-16 cornetti:

  • 350gr Flour 
  • 1tsp Salt 
  • 50gr Sugar 
  • 160ml Milk 
  • 15gr Fresh Yeast 
  • 250gr Butter 
  • 1 Egg 
Cornetto

Cornetto

Preparation: 

  1. In a capacious bowl, sift the flour, salt and sugar and form a fountain in the middle. Bring the milk to room temperature, melt the yeast into the milk and a spoon of flour, then let rest until some bubbles appear in the surface. Pour the milk in the bowl and mix until you form a soft dough.  
  2. Transfer the dough in a surface slightly dusted with flour and knead it for 5 minutes until it becomes smooth and elastic. Put it again into a recipient dusted with flour, cover it and let it rest in a warm space for about 1 hour, it has to double its volume. 
  3. Put the butter between two wrapping papers, stretch it out with a rolling pin and form a rectangular of 20x20cm. Preserve the butter into the refrigerator for later. When the dough has risen transfer it in a working surface (slightly dusted with flour) and form a rectangular of 40x12cm.  
  4. Lay the butter on the inferior part of the dough and fold the latter in order to completely wrap the butter. Seal well the borders using your fingers. Rotate the dough obtaining on the right the fold and and gently stretch it out into a rectangular with a side double in size respect the other. 
  5. Eliminate the remaining flour and fold it in 3 identical parts. Wrap it and put in the refrigerator for 20 minutes. 

    Homemade Cornetti

    Homemade Cornetti

  6. Take it from the refrigerator and do the same as above for a total of 3 times.  
  7. Cut the dough in two parts. Work each of them with a rolling pin and obtain rectangulars of 22x36cm each. Then cut the doughs and form triangles.  
  8. Starting from the larger side roll the triangles until you obtain half moons. Transfer the cornetti on a baking tray and paint them with a egg slightly beaten. Cover them with wrapping papers and let them rest for a night in the fridge.  
  9. The next morning, take them out and let them rise for about 45 minutes. Once risen, preheat the oven at 200°. Paint them again with egg and bake the cornetti for 15-20 minutes.

Join our Rome food tasting by bike now!

Florence Food

The Italian cuisine is known for its diversity at regional level, abundance in taste and seasonings but its main characteristic is its simplicity. That’s why Italian chefs count on the quality of the ingredients rather than the complexity of the preparation.

The Florentine cuisine is also simple and abundant, so the perfect way to discover our rich and fascinating culinary tradition is through our Food Walking Tour. This tour will accompany you into the discovery of the most popular dishes you can find in the cradle of Renaissance. Lasting 3,5 hours, the food walking tour includes 8 tasting stops and takes role in the historic city centre of Florence, in particular our guides will bring you in the neighborhood of the most famous two-level food market:  San Lorenzo Market.

Keep on reading and discover what delicacies you can find once arrived in Florence.

COFFEE:

espresso, corto, lungo, americano, macchiato, cappuccino etc. From different qualities of coffee, once toasted and mixed together you can obtain the most appreciated aroma. Two are the species you can find the most: arabica and robusta.

100% Arabica

100% Arabica

100% Robusta

100% Robusta

The first one with a low level of caffeine, an oval shape and a delicate and fragant aroma; the second one with a higher level of caffeine, a rounded shape and a intense and rich taste.

Which one is the best? Taste both of them and choose the one that fits perfectly your taste. Then learn how to use a Moka and which type of coffee is the most expensive and why!

TRUFFLES:

Truffle Sandwiches

Truffle Sandwiches

Do you love or hate them? Very precious and hard to find, truffles are a specialty in Tuscany. Waiting for the perfect weather and the right humidity of the soil, lagotto dogs are ready for the truffle hunting. In Florence you have the possibility to taste some sandwiches with a special cream. Characterised by a strong scent, black truffles are one of the ingredients of the secret recipe used for the cream. P.s. Don’t try to ask the secret recipe!

PASTRIES:

Millefoglie

Millefoglie

Bigné

Bigné

Two types of pastries will be served to you: Bigné and Millefoglie.

The bigné, consisting of a little rounded dough filled with cream, is considered as one of the most delicious pastries and the ideal to satisfy young and old.

The millefoglie, instead, is composed of puff pastry layers alternating with layers of custard cream. Their sweetness is indescribable and only once tasted you can understand.

WINE:

White and Red wine tasting

White and Red wine tasting

Wine and food pairing

Wine and food pairing

Continue with a wine tasting: white and red. Discover the delicacy of two typical Tuscan wines: the Vermentino and the Chianti classico, how to recognise the original ones and how can you pair these exceptional wines with everyday meals and cheeses.

EXTRAVERGIN OLIVE OIL AND BALSAMIC VINEGAR:

Extravirgin olive oil & Balsamic vinegar

Extravirgin olive oil & Balsamic vinegar

Beside the wine, Tuscany is also important for the production of olive oil. As per the wine, it’s important to knwo when the olive oil can be defined extravergin and depending on its freshness how to paired it with food. The same is for the balsamic vinegar. More the seasoning increases, sweeter the taste becomes.

For example: a n°12 (seasoning time) balsamic vinegar is the perfect topping for a vanilla ice cream.

CANTUCCI AND VIN SANTO:

Cantucci & Vin Santo

Cantucci & Vin Santo

These dry almond cookies are typical desserts of the Tuscan culinary tradition, especially paired with vin santo (typical dessert wine). What is the correct way to eat cantucci? Deep the cantucci into the vin santo and eat them! What a strange name for this wine! Maybe, it just comes from its common use during the Mass.

SALAME, PROSCIUTTO AND BEER:

Zafferan Beer

Zafferan Beer

Salame, prosciutto & cheeses

Salame, prosciutto & cheeses

Taste some salame and prosciutto di cinta. Curiosity: the name comes from the particular colour of the little pig. Complete the tasting with some craft beer directly from the Valdarno area. What does this beer have different from the other? One of its special ingredients is the zafferan!

FIRST COURSE DISH:

Ribollita soup

Ribollita soup

Ribollita is one of the “poor” dishes typical of Florence. It’s a soup, traditionally prepared in some areas of Tuscany, consisting in stale bread and vegetables. In Italian, ribollita means boiled more than once. This because, in the past, farmers used to cook a grand quantity of soup and then boiled it again in the next days.

GELATO:

Italian gelato

Italian gelato

The gelato, milkier than the ice cream, originally comes from Florence. The legend tells that in occasion of the wedding of Maria de’ Medici and king of France Henry IV, Bernardo Buontalenti (architect, sculptor and painter) realised sorbets mixed with cream and offered them to the guests. Only in Florence you can find the original Buontalenti flavour!

BISTECCA ALLA FIORENTINA:

Bistecca alla fiorentina

Bistecca alla fiorentina

Lastly, you can’t leave Florence without trying one of the most typical dish of the Tuscan cuisine: the bistecca alla fiorentina. It simply consists of a t-bone steak grilled over a wood or charcoal fire and served very rare. Characterised by a thickly and large cut, it is suggested to consume this delicacy between two or more persons.

A typical Roman pasta dish: Spaghetti Cacio e Pepe

Commonly and simply called Cacio e Pepe, this is a pasta dish typical of the Roman cuisine. In this simple dish you can find the majesty of Rome but at the same time a city which doesn’t forget the simplicity of its districts. As its name suggests, the ingredients are very simple and include only black pepper, Roman pecorino cheese and pasta.  

Numerous are the versions, original or revisited, that you can find in the city but each of them have one thing in common: they are the best you can eat once in Rome. 

pasta cacio e pepe

pasta cacio e pepe

How to recreate the recipe at home? 

Follow this simple steps: 

Ingredients: 

  • 320g spaghetti  
  • Q.s. black pepper in grains 
  • 200gr Roman pecorino cheese (to grate) 
  • Q.s. salt 

Procedure: 

  1. First of all, grate the pecorino cheese and then boil water in a saucepan and finally add salt to it as much as you want. Now you can cook the spaghetti.  
  2. In the meantime, put the black pepper on a cutting board and squach them with a pestle or a grinder. In this way, the pepper emanate more its aroma.  
  3. Pour half of the black pepper into a nonstick and wide pan, toast them at low heat while kniding them, then blend with some of the cooking water used for the pasta.  

    A typical Roman pasta dish

    A typical Roman pasta dish

  4. Drip the spaghetti (keep aside the cooking water used), pour them into the pan and continue the cooking with the seasoning.  
  5. Move them continuously with pliers and add some water if needed to proceed with the cooking of the pasta.  
  6. While the pasta is finishing its cooking, pour half of the pecorino cheese in a bowl and add a wooden spoon of cooking water to the bowl. 
  7. Knid energetically with a whip. Add the remaining cheese, keeping a little part for the final seasoning. 
  8. If needed add some water in order to obtain a cream with the right consistency and without clumps. 
  9. Turn off the flame of the pan with pasta and pour the cheese cream while kniding continuously the spaghetti. Pour also the remaining cheese.  
  10. Now serve the spaghetti cacio e pepe and savour it with all its cream. 

Suggestion: it is suggested to consume the dish immediately and avoid any type of conservation. 

Cacio e Pepe

Cacio e Pepe

If you are pasta lover, you can’t miss to taste it at least once. This is the perfect occasion for you: join the Afternoon Food Tour with Beer Tasting in Rome 

A real example of the classic Italian pastries: Cannoncini

To not confuse with the Sicilian Cannolo, the Cannoncini are a real example of the classic Italian pastries in the world. They consist of tube-shaped shells of puff pastry filled with a sweet and creamy filling.

The cannoncini, called also as Cannoli Piemontesi are generally decorated with biscuit grains or with Nocciola Piemonte, a variety of nuts typical from this region of Italy.

The preparation of these pastries is very simple and few steps you obtain little delicious pastries to share with your lovers.

Cannoncini

Cannoncini

Here below how to create your homemade cannoncini: 

Ingredients for 13 cannoncini:

  • 230gr ready puff pastry
  • 1 egg
  • Sugar q.s.

Ingredients for the filling:

  • 250ml milk
  • 3 egg yolks
  • 25gr fine-ground flour
  • ½ vanilla pod
  • 75gr sugar

To garnish:

  • Nuts grain q.s.

Preparation of the wafers:

How to shape

How to shape

Take the roll of puff pastry and cut some strips (about 2,5-3cm wide and 30cm long) using a cooking wheel. Scramble the egg and use it to paint the puff pastry in all of its length without covering the edges. Use a stamp for cannoli to obtain the shape desired and paint the surface with the egg. Sprinkle the sugar on the cannoncini and lay them on a grill laid on the oven baking-pan. Bake the cannoncini for about 18-20 minutes at 200°. When ready let them completely cool down.

Preparation of the filling:

Heat up the milk and vanilla in a saucepan, in a bowl knid egg yolks and sugar and then add flour. With pliers take the vanilla from the milk and pour the liquid into the mixture and knid all together. Put the mixture on the flame and knid it until the cream will thicken. Transfer the cream in a bowl and let it cool down.

To finish:

Once the cream is cold, fill the cannoncini with the cream using a pastry cook pocket. Complete the dessert with the nuts and serve them.

Different toppings - Sicilian Cannoli

Different toppings – Sicilian Cannoli

Suggestion: fill the cannoncini only before serving them in order to not lose their characteristic crunchiness and it is not suggested to freeze them.

Nowadays the cannoncini might not be known as the Sicilian cannoli but that every food lover should taste them once in Italy.

Where can you taste them? Come to Milan and join our incredible Food Tour!

A typical Tuscan pastry: Budino di Riso

A typical Tuscan pastry: Budino di Riso

Named after its principal ingredient for the filling, the Budino di riso is a typical Tuscan pastry, specifically coming from Siena.

This little pastry, eaten mostly during breakfast and accompanied by a cup of cappuccino, makes everyone droll not only for its cute appearance but also for its flavour. If you are travelling in Italy, you will surely encounter this dessert all over Florence, so come and try it!

A typical Tuscan pastry: Budino di riso

A typical Tuscan pastry: Budino di riso

There is a good news! It’s easy to bake! Here’s below its recipe.

Ingredients:

For the shortcrust pastry:

  • 200gr superfine flour
  • 100gr butter
  • 100gr sugar
  • 2 egg yolks
  • grated lemon peel

For the filling:

  • 1/2 lt milk
  • 150gr rice
  • 4 spoons sugar
  • 4gr baking powder
  • aroma (lemon or vanilla)
  • powdered sugar
Budino di Riso

Budino di Riso

Procedure:

Suggestions before the start: the shortcrust pastry must rest for about 30 minutes in the refrigerator and the boiled rice must cool down. Calculate the needed time for the preparation of this dessert.

  1. Shortcrust pastry: Knead the cold butter with the flour. Add the other ingredients kneading all together quickly. When you obtain a compact mass, roll it up with the plastic wrap and let it rest in the refrigerator.
  2. Filling: In a pot pour the milk. When it boils add the rice and the aroma (as you prefer grated lemon peel or vanilla). Mix continuously until the rice is totally cooked and there is no trace of milk. After obtaining a mass, add two spoons of sugar and let it cool down. Attention: If you don’t mix the rice, it will stick to the bottom of the pot and it has a burned flavour.
  3. Cream: Whip the egg white until stiff. Add the egg yolks, a pinch of salt, two spoons of sugar, baking powder and the stiff egg white into the mass of rice. Mix all together lightly.
  4. Roll the shortcrust pastry and form little circles using a cake tin. Put them in muffin stamps. Pour the mixture of rice and put the stamps into the oven at 170°C for about 30 minutes.
  5. When the little budino di riso are cooked, take them out of the oven and sprinkle the powdered sugar on the top!

Has this little pastry taken your attention? Are you an Italian food lover? Are you coming to Florence? Join our Florence Food Walking Tour and prepare your palate to a journey into the authentic and typical savours of Tuscany!

The authentic Focaccia di Recco with cheese

The authentic Focaccia di Recco with cheese

This authentic Ligurian recipe, the Focaccia with cheese, is a specialty of Recco that young and old love a lot.

Its history dates back to the third Crusade, when the farmers of Recco were obliged to seek refuge in the hinterland and had only available water, bran flour, oil and cheese. They created this delicious recipe and since then it became part of the local and gastronomic heritage. In the 1997, the brand “Authentic Focaccia with Cheese of Recco” was created and since 1955, in Recco, the “Festa della Focaccia” is celebrated every year during the last week of May.

Are you interested in its recipe? It’s so easy to make, so come on, read on and follow the instructions!

Focaccia di Recco with Cheese

Focaccia di Recco with Cheese

Ingredients for the dough :

  • 400g Manitoba Flour
  • 250ml Water
  • 10g Salt
  • 40ml Extra Virgin Olive Oil

Ingredients for the filling:

  • 30ml Extra Virgin Olive Oil
  • 10g Salt
  • 500g Stracchino

Procedure:

A portion of Focaccia

A portion of Focaccia

  1. Mix water (at room temperature) and oil in a carafe and melt the salt.
  2. Start to knead the ingredients and add 1 spoon of flour at a time.
  3. Continue to knead until you obtain a smooth and elastic dough.
  4. Move the dough on a work surface area slightly oiled and form a rectangular portion. Then wrap it and leave it in the refrigerator for at least 2 hours.
  5. Grease with oil a 35x25cm baking tray.
  6. Take the dough and divide it in two parts. Stretch out one part with a rolling pin until you form a puff pastry of 2mm. Transfer it on the baking tray and stretch very well every corners and sides.
  7. Put some pieces of stracchino, slightly distant from each other, with the help of a spoon.
  8. Stretch the other piece of dough and  lay it down on the baking tray covering the cheese.
  9. Remove the extra dough and pinch the edges with the fingers.
  10. Distribute the oil and the salt on the surface.
  11. Cook your Focaccia in a static oven at 250° for 15 minutes or in a ventilated oven for 8-10 minutes.
  12. Serve the Focaccia hot and savour how delicious it is.

ATTENTION: It is not advisable to conserve the focaccia in the frizer.

Focaccia with Cheese

Focaccia with Cheese

Don’t miss the chance to taste the original one during our Milan Street Art and Food TourYou are gonna love it! Book now with us! We are waiting for you in Milan.

The half-moon pizza: Panzerotto

The half-moon pizza: Panzerotto

Characteristic of the central and southern regions of Italy, the Panzerotto is a circle of stuffed dough, closed on itself to form a half moon. The panzerotto was born from the poorest Apulian culinary tradition: people used what remained from bread’s dough and cooked it with pieces of cheese and tomatos. Prepared with the same dough of the pizza, the typical panzerotto is filled with tomatos and mozzarella. It can be cooked into oven or fried in extra virgin olive oil. To fully savour the product, the panzerotto should be eaten hot.

Panzerotto

Panzerotto

Did the panzerotto hit your curiosity? Read on to know how to make it!

Here’s the ingredients:

  • 500gr flour
  • 300ml lukewarm milk
  • 25gr butter
  • 12gr fresh beer yeast
  • 5gr salt
  • 1tsp sugar

For the filling:

  • 150gr tomato flesh
  • 250gr mozzarella
  • Oregano q.s.
  • Basil q.s.
  • Salt q.s.
  • Oil q.s.

Procedure:

  1. Mix well flour and butter. It’s possible to substitute butter with 2tbs of oil.

    Homemade Panzerotto

    Homemade Panzerotto

  2. Melt well the yeast with the lukewarm milk and add it a bit at a time into the flour’s mixture, add sugar and lastly the salt.
  3. Form a compact and elastic block. Set it aside and let it rise for about two hours in a hot place.
  4. While the mixture rises, prepare the filling: in a bowl mix tomato, basil, oregano, oil, salt and mozzarella cut in cubes.
  5. Once the dough has redoubled its volume, transfer on a wooden pastry board and stretch it well with the help of some flour. Try to obtain a puff pastry of about 6-7mm (not too much thin).
  6. Using a 10-12cm bowl form some circles. Stretch again the remaining dough and create other circles.
  7. In the centre of every pieces, put some filling. Pour the edges with some water and close it using the fingers and make the form of a half moon. Seal them well using the fingers or a fork.
  8. Heat up the oil in a pot or a pan and fry all of the panzerotto until they become gold on both sides. If you want to use the oven, cover the panzerotto with egg yolk and cook them in ventilated oven at 180° or static oven at 190° for 20-25minutes.

 

If you are coming to Italy, you can’t leave the country without trying the original panzerotto! Join the Afternoon Food Tour with Beer Tasting in Milan and prepare your palate for this delicacy!

Meet your local guide in Rome: Alessia

Come to Rome and choose now a food tour! Your Roman, local and knowledgeable guide Alessia is impatient to meet you and show you the Italian culinary traditions! After the tour with Alessia, you’ll love more the Eternal city!

Read on and start to know better your local guide, she has something to share with you!

Meet your local guide: Alessia

Meet your local guide: Alessia

Name:  Hi! My name’s Alessia

Nationality and Hometown? I’m Italian and I live in Rome

Name of tour you lead and where: I lead the Food Pizza & Colosseum Tour and the Easy Entrance Colosseum & Vittoriano tour  😉 )

If you are not from the city you are based in for tours, what originally brought you there? I’m from Rome

Your favorite part of the tour:  The end, when our travellers tell me how fun and interesting the tour was. This makes me very happy.

Selfie during the tour

Selfie during the tour

Favorite Local Restaurant in your city: My neighbour’s, she is a great cooker! I also love the little trattorias in Trastevere district.

One thing visitors to your city can’t miss: The 360 degree view from the terrace of the VittorianoSomething that takes you breath away!

Favorite Travel Quote? The real voyage of discovery consists not in seeking new landscapes, but in having new eyes. – Marcel Proust

What’s next on your travel bucket list? I’ll take a flight and go oversea to see the beautiful Australia & New Zeland.

What is your favorite Italian city to travel to? Don’t have only one. I love Burano, Elba Island and Sicily… but one of my favourite places in Italy is Matera, magical and without time.

What’s your best travel tip for those coming to visit Italy? Be careful when crossing the street!! 😀 And wear comfortable shoes for an amazing discovery of our beautiful cities through our bike, segway and walking tour! 🙂

Montanara pizza

Montanara pizza

What’s the food that someone must try in your city before leaving? Gelato and the montanara pizza! Both of them are in our pizza tour 😉 )

What’s the most memorable experience you’ve had on one of your tours? Difficult question! Every tour is a very special experience for me but for sure I will never forget the face of the travellers when they taste the delicious food and drinks during the tour! It’s so satisfying to see that they are enjoying the Italian food as well as Italian do.

What do you like most about leading tours? Meeting people from all over the world and have the opportunity to share my knowledge and my passion for my beautiful country.

What makes your tour unique? The love that I have for my job… I always try to make them fun & educational at the same time.

Are you a food-lover? Then come to Rome and book now a Rome Food Pizza and Colosseum Tour with Italy city tours and ask for Alessia 😉

An Italian common street food: Porchetta

An Italian common street food: Porchetta

An Italian common street food: Porchetta

An Italian common street food: Porchetta

Porchetta is a savoury, fatty and moist boneless pork roast typical of central and northen Italy. It consists in a deboned, emptied and seasoned pig. Although its origin is still uncertain, the porchetta is commonly found as a street food. The realisation is not difficult! Do you want to cook it at home? Here’s the recipe:

Ingredients:

  • 5kg pig loin: deboned and with pork rind
  • 1kg piggy shoulder
  • 2 tsp minced black pepper
  • 2 tsp garlic powder
  • 2 tbs fennel seeds
  • salt
  • 8 bundles wild fennel plant
  • lard

Procedure:

  1. Debone and remove the pork rind from the piece of shoulder. Clean the pulp obtained from the clots and set it aside.
  2. Take the pig loin and regulate its shape by levelling off the sides. Separate the pulp of the pork rind from the short side, the one where the roll will be closed.
  3. Distribute the pulp (set aside earlier) over the whole pig loin to obtain a uniform layer. Season the inside part of the loin with fennel seeds, abundant salt, pepper and garlic powder. Then add also the bundles of wild fennel and in the end roll the loin very tight.
  4. Tie the loin with twine and protect the two extremities not covered by the rind with aluminuim foil.
  5. Transfer the porchetta on a baking tray and put into the oven at 160°C for 3 hours. Then, remove the aluminium foil and put the porchetta on a grill, in order to lift it from the tray. Distribute on the surface an abundant quantity of lard and oven it again at 200°C for 1 hour. During the last 10 minutes, raise the temperature to the maximum level.

    Porchetta Sandwich

    Porchetta Sandwich

How to eat the porchetta: The Porchetta can be served cut into slices or in a sandwich. The best when it’s just cooked.

Come to Italy and try the original porchetta during our Afternoon Food Tour with Beer Tasting in Rome you will surely love it!

 

Meet your local guide in Rome: Renato

During a pizza tour

During a pizza tour

Planning your vacation to Rome? Then you have to check which tour to book and who’s the best guide in town!
Renato is an energetic, passioned Italian guide who fell in love with Rome at a young age and his passion for the Eternal city is still burning greatly! If you’re a foodie and want to try something different that takes you our of the beaten paths, Renato and his food tours, are perfect for you: a great mix of culture, italian delicacies, humor and lots of smiles!

Name:  My name is Renato and it’s hard for people to get it right so don’t worry if you mispell it or misunderstand, at the end of the day, I’m just glad if you can remember me and our experience together 😉

Nationality and Hometown? Italian. Southern Italian to be exact. I’m originally from a small town of the Campania region. but i’ve been living in Rome since 1999.

Name of tour you lead and where: I’m leading Food Tours, Bike&food tours and segway tour too!

Hi, this is Renato!

If you are not from the city you are based in for tours, what originally brought you there? I moved to Rome to study, at least that’s what I told my parents to convice them, but I did graduate. Above all, I was eager for life and that you can really get in a big town such as Rome 🙂

Your favorite part of the tour: The orange trees park on the Aventine Hill. I could stay there for hours, looking at the city from that perspective.

Orange Garden at Aventino

Orange Garden at Aventino

Favorite Local Restaurant in your city: Restaurant “Maccheroni”, near the Pantheon. The carbonara they make is to die for!!

One thing visitors to your city can’t miss: Trastevere area: it’s charming, intriguing and still medieval. A unique part of Rome.

Favorite Travel Quote? A Roma, non basta una vita (Silvio Negro) – For Rome, a lifetime is not enough.

What’s next on your travel bucket list?  New Orleans, Mississipi! I want to breath and leave the jazzy groove and try the cajun and creole specialty! Can’ wait!

What is your favorite Italian city to travel to?  Venice. It might sound a cliche but I can’t help it!

What’s your best travel tip for those coming to visit Italy? Come prepared and bring a lot of patience too 🙂

What’s the food that someone must try in your city before leaving? Jewish style artichoke

Carciofi alla Giudia

Carciofi alla Giudia

What’s the most memorable experience you’ve had on one of your tours? An elderly couple asked me to stop right in the spot where 30 years earlier they had taken a picture and they wanted to take the same picture.

What do you like most about leading tours? Good vibes from the people

Renato on tour!

Renato on tour!

What makes your tour unique? Enthusiasm. I get excited every time I tell people stories about Rome.