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Flavors of Northern Italy

May 8–16, 2021

Tour Operator: Orbridge


Activity Level: Moderate

To be added to our Advance Interest list for this tour, please call us at 206-685-9276 or email us at uwaatour@uw.edu. Tour brochure coming soon…

Join our small group for a nine-day journey to the culinary and cultural heart of Northern Italy—a region brimming with exquisite local wines, specialty ingredients, soul-satisfying signature dishes and the wonderful Italians who conjure them with time-honored techniques.

Single supplement waived for solo travelers! This offer is limited, capacity-controlled and tends to sell out quickly, so book early to reserve your space.

Highlights

  • Enjoy seven nights’ accommodations at a historic, family-owned country farmhouse amidst a wine and olive oil-producing estate.
  • Visits to Verona’s 2,000-year-old Roman arena and the magnificent medieval Castelvecchio along the River Adige.
  • Visit family-owned and -operated vineyards, meeting the esteemed vintners and discovering their unique varietals.
  • Enjoy exclusive tastings and presentations, learning how wine-making traditions have been passed down through generations.
  • Admire the panoramic beauty at captivating Lago di Garda—Italy’s largest lake
  • Sample the best of Northern Italy’s specialties like gnocchi di pane, savory spiedini and sweet sbrisolona.
  • See Palazzo Ducale—a UNESCO World Heritage Site—which was the royal residence of the Gonzaga family from 1328 to 1707.
  • Places of Interest: Verona, Valpolicella, Marano, Lago di Garda, Ronca, Sirmione and more

Program Itinerary is subject to change. See final brochure for complete details.

Optional Post-Tour Extension

Revel in the gloriously romantic and enchanting atmosphere of Venice.

Cost Details

Please see tour brochure for details.

Tour brochure coming soon!

Please consider purchasing travel insurance to protect your trip. Learn more.

Map of tour region
This tour brought us into the homes and authentic workplaces of folks who proudly make cheese, meticulously bottle traditional balsamic, carefully produce wine and joyfully teach pasta-making. It felt intimate — a great opportunity to spend time with Italians in their own environment, without pretension.
Mary and Roberto, ’76, Axelson

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