Special Days In Italy – Hire a touristic guide

Whether you like traveling on your own or with organized group tours, plan to schedule at least one PRIVATE tour with an experienced, entertaining and highly-informed guide. (below there is a list of recommended guides). They’ll take you off the tourist track, and as you stroll with them through the picturesque streets and piazzas of the major cities, or let them drive you along the panoramic country roads, or through secluded valleys in the Alps, Italy will suddenly become more than a history or art lesson. It will be a place where real people have actually lived for thousands of years. Buon viaggio!

Private Guides

Valle d’Aosta

Donato Arcaro, turistic and naturalistic guide (italiano – francais) – e-mail
– Elisabetta Converso “Guide Service Valle d’Aosta” (english) – e-mail

Lucca e provincia


Naples and Pompei

Elisa and Claudio


Denny and Michael


Elena Venice
– Assoguide Veneto www.venetoguide.it
– Guide Turistiche per Padova e provincia www.guidepadova.it
– Guide Turistiche per le citta’ del Veneto e Ville Palladiane www.chiavedivolta.com
– Guide Turistiche per Verona e provincia veronacityguide.it


Milan Centro Guide Turistiche Milano
– Bergamo tourist guides associations:
Gruppo Guide Citta’ di Bergamo, A.G.I.A.T Guide Villaggio Crespi
– Bergamo Tourist guides: Elena Miano, Paolo Gatti
Mantova – Gabriella Tobini

The Marches

– Gradara, San Leo, Pesaro, Urbino www.artuvisite.com (site in Italian)
– Guide Turistiche for Urbino, Pesaro and province www.guideurbino.it
– Guide Turistiche for Marche Region www.macerataturismo.it


– Associazione Guide Turistiche dell’Umbria (A.G.T.U.) www.assoguide.it

Friuli Venezia Giulia


Ravenna e provincia



Silvia Ferretti e-mail

Viterbo e provincia




William Dellorusso
Lombardia in Cucina: The Flavours of Lombardy

Milan-style risotto, pizzoccheri Valtellinesi, and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to send, a slice of sbrisolona cake or panettone.
Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected.
"Milano in Cucina" captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region's progressive spirit.

The Italian Academy of Cuisine
La Cucina: The Regional Cooking of Italy

Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.

Milano in Cucina: The Flavours of Milan
The famous Risotto Alla Milanese gets its golden hue from the precious spice saffron. Legend has it that the dish came about when a Milanese painter decided to gild the risotto served at his wedding banquet with a harmless gold-colored dye. In Milan, they traditionally serve Risotto Alla Milanese with ossobuco (braised veal shank).
Traditionally made with raisins and candied citron, or with a creamy cream filling, the light, fluffy brioche-like bread called panettone may be tall or short, covered with chocolate or flavored with various liquors, but it’s always a symbol of the Christmas season.
With its hallmark domed shape, panettone graced Christmas tables in Milan since at least the 15th-century. Common knowledge claims its invention is from Milan. It is the most famous Christmas Lombardia food.

The Pax side of the Moon featuring Cesareo
Lombardia (Dicon tutti che sei mia) Quarantine Version - feat. Cesareo (Quarantine Version)

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