The White Truffle Road Trip
Florence · Emilia-Romagna · Lombardia · Piedmonte
November 5 – 12, 2026
For a few magical weeks each year, the most coveted ingredient in the world emerges from the forests of Piemonte.
Every year, for a few brief weeks in autumn, the hills around Alba become the center of the gastronomic world. Hidden beneath the damp earth of the Langhe forests grows the most seductive ingredient in Italian cuisine: the white truffle.
Its aroma is impossible to describe and impossible to forget. Chefs wait all year for this moment. Menus change overnight. Tajarin appears with golden butter and clouds of shaved truffle. Eggs, risottos, and delicate pastas become vehicles for its intoxicating perfume.
This road trip is our tribute to that magical season — a journey through the great kitchens of Northern Italy, ending where the white truffle reigns supreme: Alba, at the height of the harvest.
At A Glance
Dates: November 5–12, 2026
Route: Florence · Emilia-Romagna · Lombardia · Piedmonte
Guests: Maximum 12
Price: €10,550 per person (sharing a room)
Eight days. One fleeting season. Memories that last a lifetime.
There are culinary trips.
And then there are journeys that take you directly to the beating heart of a country’s food culture.
This road trip moves through the great culinary regions of northern Italy before culminating in the kingdom of the Alba white truffle.
From the rustic trattorias of Florence and Bologna, to the sophisticated tables of Lombardia, and finally to the truffle forests of Piedmonte, we follow the deepest traditions of Italian cuisine.
Handmade pasta.
Parmigiano Reggiano aged for years.
Slow-cooked ragùs.
The great dishes of Milan and Bergamo.
And finally, the intoxicating perfume of fresh white truffles.
This is not just a tour.
It is a road trip through Italy’s greatest tables.
Seats are extremely limited, and white truffle season waits for no one.
Florence – The Soul of Tuscan Cuisine
We begin in Florence, where the cuisine is bold, rustic, and deeply rooted in agricultural traditions. Tuscan cooking celebrates simplicity: olive oil, beans, bread, wild game, and extraordinary meats.
During our stay we gather around family-style tables at beloved Florentine institutions.
Vini e Vecchi Sapori
Located just steps from Piazza della Signoria, Vini e Vecchi Sapori is one of Florence’s most beloved old-school osterias. Run by the charismatic Fabrizio, the tiny restaurant proudly advertises its philosophy with a famous sign: “No pizza, no ice, no cappuccino.”
The handwritten menu changes daily, and more often than not, Fabrizio will simply stand beside the table and recite the dishes from memory — ribollita, pappa al pomodoro, pappardelle with duck ragù, or whatever the kitchen felt inspired to cook that morning.
It is loud, crowded, joyful, and exactly the kind of place where Florentines still come to eat.
Ristorante DEL Fagioli
Tucked away near Santa Croce, Ristorante Fagioli has been one of Florence’s most cherished bastions of traditional Tuscan cooking since 1966. This family-run institution has remained refreshingly immune to culinary trends, preserving a warm, rustic dining room where locals and knowledgeable visitors gather for honest food and generous hospitality.
The menu reads like a canon of Florentine classics: tagliatelle with ragù, ribollita, cannellini beans dressed with peppery olive oil, and the great bistecca alla Fiorentina grilled over charcoal. Dining here feels less like visiting a restaurant and more like joining a family Sunday lunch in the heart of Florence.
Valeggio sul Mincio – The Poetry of Handmade Pasta
Our road trip begins northward with a stop in the enchanting village of Valeggio sul Mincio.
Ristorante Alla Borsa
Nestled in the picturesque town of Valeggio sul Mincio, Ristorante Alla Borsa has been a sanctuary for pasta lovers since 1959. The Pasquale family has elevated fresh pasta to an art form, preserving one of the region’s most delicate culinary traditions: the famous Nodo d’Amore tortellini — the “lover’s knot.”
These tiny silk-like parcels are rolled impossibly thin and folded entirely by hand, a craft passed down through generations. Filled with a savory blend of meats and traditionally served with butter and sage, they represent the purest expression of Valeggio’s pasta culture.
Before sitting down to lunch, we will join Chef Nadia Pasquale for a short hands-on demonstration of how these remarkable tortellini are made — learning the precise movements that transform simple dough into the elegant knots that made Alla Borsa famous.
Lunch that follows will be a joyful celebration of fresh pastas and Veronese tradition, showcasing the finesse and warmth that have made Alla Borsa one of the most beloved dining destinations in northern Italy.
Casa Maria Luigia
After lunch we arrive at Casa Maria Luigia, the extraordinary countryside estate created by Massimo Bottura and Lara Gilmore.
Casa Maria Luigia is much more than a hotel. It is a world built around hospitality, art, music, and food. Bottura and Gilmore transformed a historic Modenese villa into a sanctuary where guests can wander through gardens filled with contemporary art, listen to rare vinyl recordings in the music room, and wake to breakfasts that celebrate the bounty of Emilia-Romagna. For food lovers, there is simply no place like it.
Ahimè
Dinner brings us to one of Bologna’s most exciting modern trattorias. Ahimè is led by chef Lorenzo Vecchia, a thoughtful and talented cook who represents a new generation of Italian chefs deeply connected to regional traditions.
Vecchia trained in some of Italy’s most respected kitchens before opening Ahimè with the goal of reinterpreting Emilian cuisine through a contemporary lens while remaining fiercely loyal to local ingredients.
The restaurant works closely with farmers and artisans from the region, focusing on seasonal produce, heritage meats, and traditional techniques. Expect dishes that feel both comforting and refined: handmade pasta, beautifully roasted vegetables, slow-cooked meats, and sauces with deep, soulful flavors. Ahimè captures the spirit of Bologna today — respectful of tradition, yet full of creativity.
Antica Osteria del Mirasole – A Complete Culinary Ecosystem
The Mirasole Ecosystem
Located in San Giovanni in Persiceto, Antica Osteria del Mirasole exists within a remarkable agricultural ecosystem where the boundary between farm and table is virtually non-existent.
Founded by Anna Caretti and chef Franco Cimini, the osteria is deeply connected to the Caretti family’s multi-generational dairy farm and their production of Parmigiano Reggiano.
At the heart of this system is the panna di affioramento — the delicate cream that naturally rises from the milk destined for cheese — which carries the floral, grassy character of the cows’ diet. Before lunch we will explore this world firsthand, visiting the dairy, the aging rooms, and the surrounding agricultural operations to understand how the essential ingredients of Emilia-Romagna’s cuisine are produced.
Antica Osteria del Mirasole
Stepping into Antica Osteria del Mirasole feels like entering a world where the kitchen is ruled by two elemental forces: the dairy and the hearth. Chef Franco Cimini practices a kind of “rural aristocracy,” elevating humble ingredients from the Emilian countryside with obsessive care and deep respect for tradition.
His cuisine unfolds between the open fire and the family’s dairy, producing dishes of remarkable depth and purity. The most celebrated is the legendary Tortellini alla Panna di Affioramento, coated in fresh cream drawn from milk destined for Parmigiano Reggiano. Alongside come grilled meats, offal, and Bolognese classics — a Sunday feast rooted in land, fire, and heritage.
Lombardia – Milan and Bergamo
Confine
After the drive from Bologna to Milan, we thought the perfect way to end the day would be a late pizza night. And in Milan today, few places represent the evolution of pizza better than Confine.
Founded by Francesco Capece and Mario Ventura, Confine has quickly become one of the most exciting pizzerias in the world, reaching #4 in the 50 Top Pizza World rankings for 2024.
Capece’s dough is celebrated for its airy structure and long fermentation, sometimes using techniques such as frying before baking.
The experience encourages sharing several pizzas rather than ordering one each. Creative combinations like the famous Botox with blue cheese and fig jam, or the Japanese inspired Calgyoza, reflect the restaurant’s playful philosophy.
Trippa – Milan’s Most Honest Kitchen
Few restaurants have captured the hearts of Italian chefs and food lovers the way Trippa has. Opened in 2015 by chef Diego Rossi and partner Pietro Caroli in Milan’s Porta Romana district, this neo-trattoria reimagines the traditional Milanese table with humility, precision, and deep respect for ingredients.
Rossi built his reputation in classic Italian kitchens and champions the cucina del quinto quarto—celebrating offal and forgotten cuts alongside exceptional seasonal vegetables. Signature dishes include the famous fried tripe, cult-status vitello tonnato, bone marrow, and beautifully simple pastas.
With retro yellow walls and paper placemats, Trippa proves that true greatness needs neither luxury nor spectacle—only mastery, integrity, and flavor.
Da Vittorio
Located in Brusaporto near Bergamo, Da Vittorio is one of Italy’s most celebrated restaurants and a three-Michelin-star bastion of Italian hospitality.
Founded in 1966 by Vittorio Cerea and now led by his sons Enrico, Roberto, and Francesco, the restaurant has grown into a global destination set within a beautiful Relais & Châteaux estate. While the setting is elegant, the spirit remains deeply familial.
The cuisine blends Lombard tradition with remarkable refinement, famous for pristine seafood, theatrical service, and the iconic Paccheri alla Vittorio, finished tableside. From raw fish to the legendary dessert trolley, every detail celebrates abundance, generosity, and the joyful soul of Italian fine dining.
Piemonte – The Kingdom of the White Truffle
From Lombardia we cross into Piemonte, one of the most revered culinary regions in the world.
This is the land of Barolo and Barbaresco, of hazelnuts and slow braised meats, of tajarin pasta and rich butter sauces. But above all, this is the kingdom of the Tartufo Bianco d’Alba, the white truffle, one of the most precious ingredients in gastronomy.
During the autumn season, chefs, collectors, and food lovers from around the world descend on these hills in search of the truffle’s intoxicating aroma.
The Real White Truffle Hunt
The following morning we rise early for one of the most magical traditions in Italian gastronomy.
A true truffle hunt.
Not the staged demonstrations that exist for tourists, but a real hunt led by a local trifulau — the traditional truffle hunter — accompanied by his trained dog.
For generations, these hunters have guarded the secrets of the Langhe forests, where the precious white truffle grows hidden beneath the roots of oak and hazelnut trees.
As we walk through the misty autumn woods, the dog begins its search. When the scent is detected, the hunter gently uncovers the truffle from the earth.
The moment is quiet, almost ceremonial.
Holding a freshly unearthed white truffle in your hand is one of the most unforgettable experiences in gastronomy.
Piazza Duomo
After our early morning truffle hunt in the forests of the Langhe, lunch brings us to Piazza Duomo in the heart of Alba, one of the most refined dining rooms in Italy.
Led by chef Enrico Crippa and backed by the Ceretto family, the restaurant has held three Michelin stars for more than a decade and is widely regarded as a pinnacle of modern Italian cuisine. The elegant pink-walled room, adorned with a striking fresco by Francesco Clemente, overlooks Alba’s cathedral square.
Crippa’s cooking reflects the Langhe landscape with botanical precision, drawing heavily from the restaurant’s biodynamic garden. For this special occasion we will enjoy a white truffle tasting menu, alongside the iconic Salad 21…31…41…51…, a breathtaking composition of herbs, leaves, and flowers.
our Hotels
Firenze – Il Tornabuoni Hotel
Located on one of Florence’s most elegant streets, Il Tornabuoni blends Renaissance history with contemporary luxury. The building dates back to the 12th century and has been beautifully restored with refined interiors, spacious rooms, and sweeping views across the city. Its rooftop terrace offers one of the most spectacular panoramas in Florence.
Modena – Casa Maria Luigia
This extraordinary countryside estate created by Massimo Bottura and Lara Gilmore is a paradise for food lovers. Surrounded by gardens and art installations, the property feels both intimate and grand. Guests enjoy exceptional hospitality, rare music collections, and breakfasts that showcase the very best ingredients of Emilia-Romagna.
Milano – Park Hyatt
Just steps from the Duomo and the Galleria Vittorio Emanuele II, the Park Hyatt Milan is one of the city’s most refined hotels. Spacious rooms, impeccable service, and elegant contemporary design make it the perfect base for exploring Milan’s fashion, culture, and cuisine.
pidmont – Casa di Langa
Perched among the rolling vineyards of Piedmonte, Casa di Langa offers breathtaking views of the Langhe hills. The hotel combines understated luxury with deep respect for the land, featuring locally sourced cuisine, exceptional wines, and easy access to the truffle forests and great restaurants of Alba.
The Essentials
Check-in: Thursday, November 5, 2026
Check-out: Thursday, November 12, 2026
First meal: Dinner on Thursday, November 5, 2026
Last meal: Lunch on Thursday, November 12, 2026
Full timetable of meals and activities will be emailed to participants ahead of the tour.
A Note on Set Menus
The menus offered during the tour are selected by The Hungry Tourist with the help of our local partners. We believe they represent the best culinary fare that Italy has to offer. Guests may order outside of these menus at their own expense.
Tour Fees
Per person, shared room: €10,550
Single occupancy supplement: €2,650
Price includes
All food, beverages, taxes, service charges, transportation, and seven nights of accommodation (not eligible for loyalty program points).
Price does not include airfare to Italy or any travel or medical insurance.
Payment
A non-refundable deposit of €2500 per person will be charged upon reservation.
The balance must be paid no later than 60 days before the first day of the tour.
Payments are preferred by bank transfer. Payments with Credit Cards will incur a 4.5% supplement.
Cancellation Policy and Penalties
If cancellation is received more than 30 days before departure, the deposit is forfeited.
If cancellation is received between 30 and 10 days before departure, 50% of the remaining balance will be charged.
If cancellation is received within 10 days of departure or the guest is a no-show, the full remaining balance will be charged
Testimonials
his was my second THT experience in San Sebastián and I’ll start from the end: I would definitely do it again.
Gabriela is a walking encyclopedia who truly enjoys what she does. David has done these who knows how many times and is like a child in a candy store visiting for the first time.
The tour in San Sebastian organized by David is the one you must put on your top list if you are a foodie like me.
In 4 days, you experience the best food and service you can imagine. Exceptional products are sublimated by very talented and down-to-earth chefs.
Gabriella Ranelli surrounds the tour with her huge food knowledge, stories, and anecdotes. It’s a great addition to an already unforgettable experience.
