Food adventure tours to explore Provence, its people, and its culture
From the Alps mountains to the Mediterranean sea, a diverse territory
The slow way to conviviality is food and sharing
Learn about production, nutrition, history and culture
There is no more comprehensive, pleasant and culturally immersive way to discover a territory, than through its food. Each of the tours I offer is a unique learning experience, tailored made according to what is most important...
As inspired by the Slow Food philosophy, any food, from the simplest apple to the most refined wine, is originated by a number of factors combined together. It is a brilliant encounter of natural resources, geographical conditions, chemistry processes, manual gestures, traditional savoir-faire and historical happenings that make that wine and that apple the way it is today, the moment you enjoy.
Meet the people! Meet the producers, the farmers, meet the artisans and meet the neighbours! We live surrounded by a network of great people working hard for what they believe in. Let me introduce you to them and create an opportunity for cultural exchange. They will share their knowledge and experience and traditions. I will just be the bridge between you and them!
When talking about food, we must learn about the territory, its soil, its geography. Ranging from the Alps mountains to the Mediterranean sea, Provence offers an incredible variety of natural conditions and therefore of agricultural products. Alpage cow cheese made with the fresh pastures of the mountains. The resistant "petit épeautre", mankind's oldest cereal, perfectly adapted to the droughts of the inner land. Traditional fishing on the coast. We will discover during our trip all kinds of production techniques.
Through my tours I wish to share experiences, created around the theme of food, that will make of your journey a learning and exchanging opportunity
I work with a set network of producers that I know, I know how they work, what they offer. Day by day the network expands, as I discover new and inspiring people
Being a diplomate of the University of Gastronomic Sciences (UNISG), I will help you to understand the production processes and link them to the human and cultural factors for a journey that goes beyond pure leisures
Having lived and travelled around the world I got to understand that one of the most beautiful things in cultural differences is to find similarities! My objective during this trip is to help you understanding the local culture through the lenses of your own
All tours can be highly personalized depending on your interests and expectations. Contact me and share your ideas, and wishes. A good chat will help us understand if we can create together the offer you expect!
Most people visit Provence in July and August. That is a great season, off course but: what about the rest of the year? Good to know Provence offers amazing landscapes and delicious products all year around. Each season has its own specificities and what, is best: less crowd around!
Such elements as accomodations and restaurants can be flexible and adapted to your needs. The quality of the overall experience and of the visits won't change a bit! Contact me to ask for a personalized proposal
Our tours are modulable and seasonal. Just as a recipe, "ingredients" are added according to your preferences. Here below are just a few suggestions of activities to assemble for a "recipe tour" or a "theme tour". Contact us for more suggestions!
A one day tour with a full focus on traditional fishing techniques of the French coast. After an early wake-up call we will embark on typical fishing boats to witness the work of local fishermen. What are the troubles and the satisfaction they have to face every day. What are the traditional techniques they still use and why their code of conduct is extremely important to safeguard an environment, that of the sea, today more in danger than ever. Following the tour, we will prepare an authentic bouillabaisse soup. This delicacy, that has today become a costly speciality, was born as the typical soup of the fishermen, and it is with them that we will learn how to prepare the traditional way. At the end of this tour, you will have a new perspective on the sea, its resources and what we can do to preserve them. And, last but not least, you will major one of the French most known and delicious traditional recipes!
Contact us for prices for this special tour!Learn more
When thinking about Provence one of the most frequent images is blue, violet fields of lavender. But, what more is there to know behind that? During a one day trip we will visit the Santeurs et Saveurs University in Forcalquier, university and museum specialized on the distillation of aromatic herbs for cosmetic use. We will discover the history of lavender production in Provence as well as distillation techniques. We will then cross the whole Plateau de Valensole and its beautiful landscapes to have a typical Provençal lunch on a producers farm and visit the fields to discover all about the growing of lavender. Depending on the period of the visits we will be able to see a distillery plant in actionLearn more
Banon cheese is maybe the most renown of the many kinds of goat cheese typical from Provence. It is also one of the easiest to recognized being folded into chestnut leaves, as the DOP rules, and the tradition wants. However be aware of scums: being one of the most popular it is also one of the most copied ones. Let me introduce you to the real thing and explaining to you why it is not enough to be folded in chestnut leaves, to be a real Banon!
We will visit together a goats farm, meet the producer and learn about all aspects of cheese: production techniques, history, tasting techniques. At the end of the day, you will be able to speak about cheese as if you were a real cheese sommelier!
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Southern France offers a great variety of wine production areas. Depending on where you are, we will visit a cellar closer to the area you wish to visit. Or, if you wish to have a more comprehensive experience, we can combine to the visit to the producer, a comparative tasting in a wine shop to get a wider idea about local wine productions. Tell me about your expectations and we will set up the perfect wine day for you.Learn more
Provence has one of the smallest productions of olive oil if compared to other Mediterranean countries. And yet, a quite peculiar one. During the tour, we will visit an olive oil producer and his orchards. You will learn about all aspects of the production: how the geography, climate, agricultural, harvesting and milling methods influence the quality of olive oil. You will also learn how tasting techniques and how t to identify an original DOP product from the many imitations present on the market. Last but not least we will talk about the origins of the product, from ancient times to today.Learn more
The tour will take you to the discovery of the very first cereal to be cultivated by mankind more than 10.000 years ago, petit épeautre (tritticum monococcum). We will visit a typical Provençal family farm wher cereals were cultivated with other crops such as olives, wines and legumes. We will have a short walking tour of the fields, and the beautiful surrounding landscapes while talking about cultivation specificities as well as the nutritional peculiar values of petit epeautre. We will than see how the cereal is processed and milled to make flour. The visit will end with a tasting of the artisanal products of the farm.
On request a delicous home made lunch can be organized on the farm. Contact me for more info!Learn more
It is autumn, almost winter and you think you have missed the best months to explore Provence. Not at all! When discovering rurality, there is something to do, all year around! Come with us to learn everything about Tuber Melanosporum, the black truffle. Truffle production has always been typical of this area of Provence. From being searched in the wild, today it is cultivated in local farms. We will see what are the secrets to find the “black pearl” and how it is produced.Learn more
Tell me which day of the week you come, I’ll tell you what farmer market is up! Open air markets are such a strong aspect of the French culture. Each town, even the smallest village, has its own market. Clients have their favourite stalls, and can wait in long lines for their favourite bread, cheese or sausage! We will stroll together through the market and I will be your “personal shopper”. Talk with producer, find out what are their specialities, learn about production methods. Taste a bit here and a bit there. Pick up your favourite products and let’s go for a picnic!
Markets change depending on the day of the week. Let me know when you are planning to come so that I can put up for you the best market safari!Learn more
Camargue, a fascinating ecological and cultural environment, in the Southern part of Provence. Culturally characterized by the mix between French and Spanish background, geographically by the wetlands where rice is grown and salt harvested. Camargue is also very famous for its typical breed of white horses and for the breeding of Camargue bulls. Because of the variety of possible activities, I invite you to contact me and set up a custom day including all your favourite experiences.Learn more
I offer one day or several day tours. Get in touch to learn about more options and receive a personalized proposal
Tailored made tours for privates and groups, institutions and enterprises
Maddalena inspires curiosity in a group of travellers while simultaneously putting them at ease. She is as personable with a group as she is introducing farmers, producers, and owners. From start to finish, you are in good hands with Maddalena
Nuestro viaje en Barcelona fue una travesía maravillosa. Gracias por compartir con nosotros tantos lugares, comidas y experiencias inolvidables. Definitivamente vivir una ciudad a través de su gastronomía fue mucho más íntimo, divertido y delicioso. Gracias mil!
Maddalena kept the perfect balance between organized structure and light-hearted flexibility. Her knowledge of food systems and traditions coupled with her organizational ability and ability to communicate with diverse characters combines to form the ideal tour guide.
"We, at a stroke, perceive three cups lying on a table; Funes would see all the shoots and clusters and fruit comprised by a vine." "Funes the Memorious", by Jorge Luis Borges
I was born in Florence, Italy, the cradle of the Renaissance, but also the city of "ribollita" and "panzanella" and countless other dishes considered to belong to the poor. I am the daughter of a father coffee purveyor and a mother passionate of wild foraging, food has always been an important part of my life. Growing older, it became the focus of my studies, a profession and a reason to explore the world. After receiving a Master from the University of Gastronomic Sciences in Italy, founded by Slow Food, I joined the staff, researching and leading study groups all over the world - from Spain to Chile to the Philippines - to better understand the role gastronomy has in defining culture. Following the path of life, I arrived in Provence, France where I joined my partner, working on the family farm reviving "petit épeautre", a local ancient cereal variety. The Pays de Forcalquier, a remote area of Provence, located between the Luberon Park, the Plateau de Valensole, and the Verdon Lakes and Canyons, struck me for its wild beauty and strong connection to traditional values. Blessed by a great variety of food productions and countless small-scale farms, it is the perfect place to share with others my ideal of food travel: an engaging journey through the senses, the people, and the territory to gain a real understanding of local culture and good food practices.
Since I stumbled into an old library of Barcelona and found the book "Good, clean and fair" by Carlo Petrini, Slow Food has become one of my greatest inspirations. The idea that we can change the world through one of the most pleasant and essential elements of life, food, is absolute. Food as gastronomy is an extremely comprehensive matter, engaging production practices, economic and social issues, cultural and historical heritage, human savoir-faire, just to mention a few. On top of this, food is a natural catalyst of human encounters and the warmest icebreaker. During the years I travelled through the network of the University of Gastronomic Sciences of Pollenzo, Italy, and Slow Food, I met some of the most humble and honourable people, producers, farmers, chefs, simple passionates, all trying to change the world by doing first of all good to their own land. They have been moving encounters. Today, I wish to share inspiring experiences, to provoke a renewed consciousness towards the matter of food and a desire for engagement.
Tell me more about your interests and expectations. Depending on the season I will send you a few options for a personalized food tour