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Landscapes that will take your breath away, rich history, and delicious food, your trip to Italy will be nothing short of unforgettable.

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Outdoor and nature 4 seasons: Piedmont is the experience you don't expect

Outdoor and nature 4 seasons: Piedmont is the experience you don't expect

The Great Crossing of the Alps, known as the GTA, is a long-distance, medium-difficulty hiking route to be undertaken on foot, which runs along the Pennine, Graian, Cottian and Maritime Alps, as far as the valleys of the Ligurian Alps. In Piedmont, the GTA route covers 1,000 km and is divided into 55 stages, starting from Viozene, in the Ligurian Alps, and ending at Molini di Calasca, in the Anzasca Valley, in the Verbano Cusio Ossola region. A spectacular alpine trek for lovers of slow tourism and wildlife watching between valleys, villages and alpine lakes in wild landscapes along paths and mule tracks, all signposted and certified by CAI (Club Alpino Italiano), which make it possible to pass from valley to valley crossing the most accessible passes. Each stage involves 5 to 8 hours of walking. The recommended period is from mid-June to September, when (except for seasonal exceptions) there is no snow and all the places and shelters are accessible and open. All trails are identified by white and red signs, as well as metal flags with the GTA logo. At the end of each stage, you will find GTA accommodation or Italian Alpine Club mountain huts. Loop routes are also connected to the GTA, allowing you to start and return to your starting point. Departure Rivetti Mountain Hut 13811 Andorno Micca (BI) Arrival Barbara Lowrie Mountain Hut 10060 Bobbio Pellice (TO) Zone: Biella Valsesia Vercelli, Turin Departure: Andorno Micca Arrival: Bobbio Pellice Distance: 221.00 km Hiking time: 140 hours Departure height: 2,200 m Arrival height: 1,765 m Climb difference: 25,800 m Descent difference: 26,700 m Difficulty: Medium
Relax and wellness
3 of the best wellness itineraries in Emilia Romagna

3 of the best wellness itineraries in Emilia Romagna

The power of nature has incredible effects on psycho-physical well-being and Emilia Romagna, among picturesque villages and quiet valleys surrounded by greenery, one of the most beautiful Italian destinations for wellness tourism. A region where it is easy to enjoy authentic experiences, whether you choose to immerse yourself in history, take advantage of the therapeutic power of the spas or enjoy the renowned cuisine. Wellness tourism in these parts can be found in a thousand ways and it takes very little to unwind, relieve tensions and rediscover deep relaxation. Have you ever tried, after a stressful day, to walk in the woods surrounded by trees and plants or to walk barefoot in the vegetation? The body's response was certainly not far behind, with renewed optimism and an almost forgotten sense of peace. In Romagna there is no shortage of opportunities to indulge in these experiences and, whether for a short weekend or a longer stay, the art of good living can be breathed in every corner. Choosing a destination is not the only essential step in ensuring a wellness holiday. Planning an itinerary in advance is always a good idea. Seeking the support of a local expert, both before and during the tour, is another useful tip to discover hidden curiosities and glimpses of a destination you are getting to know for the first time. A final tip is to think of a slow journey, one that allows you to savour every moment, without the urge to see as much as possible and end up getting tired without appreciating anything.
Food and wine
Veneto, a colourful planet full of flavour

Veneto, a colourful planet full of flavour

Venetian cuisine represents a journey as long as the history of Venice, in which talents, traditions, products, flavours and raw materials have met, giving life to masterpieces, such as Tiramisù, Pandoro, Prosecco and spritz, of worldwide fame. Each province will surprise you with the variety and simplicity of its food. One above all, polenta, the iconic dish, which can be eaten alone or with meat, liver and cod stews. Have a 'cicheto', a kind of appetiser accompanied by good wine or spritz, invented here a hundred years ago. Among the first courses not to be missed are bigoli, rough spaghetti with a hole, from the dialect word 'bigat' (caterpillar), or a 'risi e bisi' with vialone nano, a typical local rice. Move on to 'fegato alla veneziana' (Venetian style liver), one of the city's famous dishes, horse filet, liver sausage (figalét), 'sopa coada' (broiled soup), a delicious pigeon pie, or the 'spiedo d'Alta Marca', from the Treviso area. For fish, try 'baccalà alla Vicentina', the mainstay of Veneto cuisine, 'bisato in tecia' (pan-cooked eel), but also sarde in saor (sardines with flavour) and folpi (octopus). Take a bite of Asiago or Fior delle Dolomiti with a slice of prosciutto veneto berico Euganeo and a small plate of white asparagus from Bassano del Grappa and red radicchio from Treviso, and approach the dessert trolley: among all, Tiramisù, originally from Treviso, and Pandoro, soft and buttery, which traces its origins to Verona from a very old cake. Finally, ask us about the wines of the Veneto, another planet on the many roads dedicated to them, from the whites Prosecco and Soave, to the prized reds such as Recioto and Amarone. Would you like something else? Certainly, a grappa, of which the region is a leader in its production.

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