Nestled in the foothills of the Alps, Italy’s Piedmont region is home to a rich, centuries-old culinary culture rooted in local and seasonal ingredients, thoughtful preparation, and meals enjoyed with others—ideals that would come to inspire Slow Food, a global movement that brought these regional traditions into the international consciousness. Join us as we wind our way from Turin to Langhe to explore Piedmont’s dynamic and variegated gastronomic landscape—zigzagging through lively markets, sipping velvety bicerin, and foraging for fresh truffles along the way. The real magic of this trip, however, will come from meeting the people who breathe life into the region’s distinctive food scene each day, from local hazelnut producers to seasoned sommeliers. Come prepared to dig deep into this delicious corner of the country, diving into a hands-on cooking class, dining at a Michelin-starred restaurant, and glimpsing into the world of food photography. Together, we’ll live out our wildest epicurean dreams, savoring each new morsel we discover along the way.
Gastro Obscura Trips: inspiring wonder and curiosity about the world through food and drink.
The listed price of this trip is per person based on double occupancy.
You’re in good company. Solo travelers typically make up about half of our small groups. With curiosity at the center of our experiences, there’s a natural camaraderie that develops over the course of a trip. We have two options for you:
Shared Room (subject to the latest Covid-19 guidelines): You’ll be matched with another solo traveler of the same gender.
Private Room: Have your own room, subject to availability, for a supplemental cost of $525. After booking your trip, please request a private room when you fill out your traveler information form and we’ll add the option to your booking and final balance.
Our trip begins with a welcome drink on Day 1. We recommend you arrive in Turin by 3 p.m. so that you can settle into your accommodations and meet your guide and group in time for drinks and dinner. Our trip concludes the morning of Day 7. If leaving the Langhe region directly following the end of this trip, we recommend departing any time that day. We’ll offer a transfer back to Turin or Alba for those who want it.
Our pace will generally be relaxed, but travelers should feel comfortable walking two to four miles over the course of each day, climbing stairs, and remaining on their feet for long periods of time. Travelers should be prepared to walk on both flat and uneven ground, and to roll up their sleeves and participate in several cooking workshops. Please keep in mind we’ll embark on a two-hour truffle hunt, which will entail walking in the woods on uneven, hilly, trail-less terrain.
September in Alba is usually a very pleasant month for sightseeing. The first half of the month can still have summer temperatures of up to 82°F, dropping into the low 60s in the evening. The second half is usually a bit cooler, with average daytime temperatures of 70 to 75°F, dropping to about 60°F during the evening. In general, daytime still feels pretty much as summertime, while in the evening, a light jacket and a sweater are recommended.
Food in Piedmont is fresh, delicious, and thoughtful, and typically features local meat and/or produce. Most dietary restrictions can be accommodated, though in some cases ingredients can’t be substituted or omitted from particular dishes. Please note that while vegetarian and vegan options can be arranged at most locations, variety and choice will be limited and these alternatives may not be traditional or local to the region. If you have a severe allergy, please contact us to find out if this trip is right for you.
You'll be contributing to the local economy in an area far removed from the circuits of Italian mass tourism. Food and wine-related tourism within the Langhe region has been developed according to a sustainable development policy that recognizes and meets the needs of each territory. We'll explore a small territory where all the food we consume will have been produced within approximately 50 square kilometers, so everything on the table will be locally sourced. Eating locally means reducing the amount of energy it takes to transport your food—not to mention the flavors of local and seasonal food are generally more complex and much richer, making it a tastier option as well.