Planning guides: what is in season, which region to choose, and how to get there.
Which city to start the Emilia producer tour from: Bologna for all three with lunch, Parma for ham and cheese in a half day, Modena for balsamic. What you see at each producer and what it costs.
Sorrento and Positano compared as bases: trains and ferries, cooking classes and prices, limoncello, cost and stairs, plus the Amalfi and Agerola alternative.
Bologna, Parma and Modena compared as bases for a food trip: trains, city food, tours and classes, the producer tours, and two-day and four-day plans.
Tapas versus pintxos, vermut and bodegas explained, the Catalan dishes to order from pa amb tomàquet to calçots, and El Born, Gràcia, the Gothic Quarter and Poble Sec compared for a night out.
The four Paris food tour neighbourhoods compared: what each does best, what you eat, when to go, and which to pick for a first visit.
Varenna, Bellagio and Como compared for food travellers: train and ferry logistics from Milan, the cooking classes and their prices, wine tastings, and what to eat on the lake.
A planner for a Livorno cruise call by hours in port: Livorno's own food in four hours, Pisa and Lucca in six, Bolgheri wine in seven, Florence in nine, Chianti only on the longest calls.
How orecchiette are made and eaten, the pasta ladies of Arco Basso in Bari Vecchia, the 2025 authenticity investigation, and the best cooking classes to make them yourself.
Tank versus bottle fermentation, Glera versus Chardonnay, price and taste compared, and which sparkling-wine day trip to take from Venice, Milan or Paris.
Bacaro, cicchetto, ombra: the Venetian bar culture explained, the cicchetti to order, how to behave at the counter, the best neighbourhoods, and when a guided crawl is worth it.