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Exploring The Best of Italy in 2012 with Loretta Paganini

Dear Fellow Traveler,


Take a culinary journey with us and experience one of the world’s greatest travel destinations. Whether you are an aspiring gourmet cook or an experienced gourmand, Italy offers whatever your heart desires. Savor the gastronomic delights of Italy’s finest cuisine and local wines and enjoy the warm hospitality of her people. Experience the breathtaking beauty of inspired architecture and gorgeous natural landscapes as you explore ancient cities, quaint villages, and magnificent vineyards. Just when you thought traveling with Emil & Loretta Paganini couldn’t get any better, we offer you our 2012 Tours of Italy, which are sure to be the experiences of a lifetime!


Cooking in Italy with Loretta Paganini (Spring 2012)
March 24- April 1, 2012
($2,995 per person, double occupancy, airfare not included)
Includes seven nights double occumpancy accommodations, breakfast daily, six restaurant meals, cooking classes & demonstrations at restaurants, Wine, olive oil, balsamic and Parmigiano Reggiano Tours and Tasting, ground transportation.


Cooking on the Italian and French Riviera

May 24 – June 1, 2012


Breathtaking cliffs, mystical seaside villages, and rocky coves punctuate the Mediterranean coastline of the Italian Riviera, where sweet-smelling breezes carry the scent of lemon trees, flowers, and pines. From the city of Genoa, birthplace of Christopher Columbus, to the five fishing villages of the Cinque Terre, a UNESCO World Heritage site, the gastronomy and traditions of this magical region are still vibrantly alive. An area of immense cultural interest, museums, parks and gardens, and fortified towns and castles stud the landscape. Resort towns like glitzy San Remo, elegant Santa Margherita, and picturesque Portofino abound with celebrities in this playground of the rich and famous. Just across the border beckon Montecarlo, capital of the tiny Principality of Monaco, and France’s Cote d’Azur and the cities of Cannes, Saint Tropez, and Nice. Come experience the fantastic art of living that defines the Italian and French Riviera.


Flavors of Puglia

June 4-12, 2012


Forming the heel of the Italian boot, Puglia is a large fertile region where the unexpected pleasures of the local culture, flavors, and traditions still flourish amid the breathtaking scenery provided by limestone cliffs, clear blue seas, and ancient vineyards. Uncharacteristically flat for Italy, Puglia’s sprawling Tavoliere plain grows much of Italy’s wheat and is a prolific producer of olive oil and wine. The coastal cities of Bari and Brindisi have been important ports since the time of the ancient Greeks and Romans and along with the coastal cities of Taranto, Foggia, and Lecce are among Puglia’s most densely populated areas. Away from the coast, tourists flock to the dreamlike promontory of Gargano peninsula and the city of Alberobello, home to thousands of the region’s unusual conical-roofed stone houses. The local cuisine and culinary traditions preserve the influence of the region’s many past rulers, including the Greeks, Romans, Normans, Arabs, Spanish, and French. One of Italy’s best-kept secrets, Puglia awaits you.


And don’t forget about our most popular culinary tour, running strong for over ten years now!


Harvest Tour of the Wine Regions of Italy: Piedmont, Liguria & Tuscany

September 21-30, 2012.

Exploring three of Italy’s most popular destinations – the Italian Riviera, Tuscany, and Piedmont – this tour never fails to please the adventurous. Mingling winery visits, truffle hunting excursions, cooking classes, and fabulous restaurant meals, your journey of discovery will be enhanced by the season’s wine-making activity. Visits to the cities Camogli in Liguria, Lucca and Sienna in Tuscany, and Acqui Terme in Piedmont will allow you to explore the culinary treasures of these regions, sample their finest foods, and taste some of Italy’s finest award-winning wines. Develop and refine your palate while having fun in some of Italy’s most beautiful locales during the year’s