When you picture traveling to Italy, what often comes to mind are cobblestone streets, sparkling blue coastlines, picturesque villages—and of course, pasta! In Italy, pasta isn’t just a meal; it’s a story, and every region tells a different version through its signature dish. Each one is shaped by centuries of tradition, local ingredients, and family recipes passed down through generations.
So here’s a new idea: plan your travels based on the pasta you love. On our three Italian small group tours for women, pasta isn’t just fuel for our hikes; it’s a way to sit down, slow down, and connect with the culture. Let us help you find the Italy travel itinerary that’s right for you and your taste buds.
Cinque Terre & the Italian Riviera
Pasta Personality: Fresh, Fragrant, Coastal
Best Pasta Dish: Trofie al Pesto Genovese
Pasta Topper tip: Fold in a spoonful of fresh pesto right before serving
Perched along the sun-drenched Ligurian coastline, Cinque Terre is a place where the sea and hills come together in perfect harmony, and its food reflects that blend in the most delicious way. One of the region’s most iconic dishes, trofie al pesto, features a short, twisted pasta designed to hold every bit of pesto Genovese. This traditional pesto stands apart for its use of Genovese basil, pine nuts, local cheeses, garlic, and olive oil, unlike other versions that might feature different herbs, nuts, or even tomatoes.
If traveling to Cinque Terre with us, you’ll do more than just taste these flavors; you’ll cook with them. In Monterosso, we’ll join a hands-on cooking class to learn the traditional way to make pesto. And of course, we’ll sample what we create. It’s a simple, satisfying experience that captures the essence of the region’s cooking and flavors.
Our Cinque Terre & Italian Riviera trip layers these culinary moments into a week of hiking between colorful villages, ferry rides along the coast, wine tastings at local farms, and relaxed seaside evenings. Photo suggestion and Alt text: Trofie al pesto on a terrace overlooking the Ligurian Sea in Monterosso, Cinque Terre.
Emilia-Romagna: Bologna, Modena, & the Hills
Pasta Personality: Hearty, Classic, Crafted
Best Pasta Dish: Tagliatelle al Ragù (the true “Bolognese”)
Pasta Topper tip: Finish with freshly grated Parmigiano and let the sauce and pasta rest together for a minute to soak in all that flavor.
Tucked between the Apennine Mountains and the Adriatic Sea, Emilia-Romagna is a region where food is more than a meal; it’s a way of life. Known as Italy’s culinary heartland, its rolling hills, fertile farmland, and lively cities have shaped some of the most comforting and iconic dishes. The region’s most popular is tagliatelle al ragù, a silky, hand-cut pasta served with a slow-simmered sauce of meat, tomato, finely chopped vegetables (typically carrots, onion, and celery), and wine. Then a generous dusting of local Parmigiano Reggiano (a hard, aged Italian cheese) is added to the top.
While exploring Emilia-Romagna with us, you won’t just enjoy this dish; you’ll make it yourself. In Bologna, we’ll step into a hands-on cooking class to learn the traditional techniques behind both the pasta and the sauce. Rolling out the tagliatelle and simmering the ragù offers a taste of why this region is considered the birthplace of so many Italian classics.
Our Heart of Emilia-Romagna itinerary blends these flavors with immersive experiences: strolling Bologna’s historic porticoes, tasting traditional balsamico in Modena, visiting a Parmigiano Reggiano caseificio, e-biking through the Romagna hills, and joining a truffle hunt with local tartufai.
Sicily & the Amalfi Coast
Pasta Personality: Sun-soaked, Briny, Zesty
Best Pasta Dishes: Spaghetti alle Vongole (Amalfi) & Pasta con le Sarde (Sicily)
Pasta Topper Tip: Finish with a drizzle of good olive oil and a squeeze of lemon to let the seafood flavors shine.
Stretching from the dramatic cliffs of the Amalfi Coast to the sun-soaked shores of Sicily, this region is defined by its coastline, historic towns, and the deep influence of the sea. Here, the Mediterranean shapes much of the culture, ingredients, and flavors found at every table.
While both regions share a love of fresh seafood and local produce, their culinary palettes differ. Amalfi leans light and bright with lemons, olive oil, and delicate herbs; Sicily adds depth with sweet and savory layers often featuring raisins, capers, fennel, and sardines. A popular dish on the Amalfi Coast is spaghetti alle vongole, which combines clams with olive oil, garlic, white wine, and a touch of lemon. In Sicily, pasta con le sarde blends sardines, wild fennel, golden raisins, and toasted breadcrumbs.
When visiting Sicily and the Amalfi Coast with us, you’ll have the chance to cook with these flavors. We step into a traditional Sicilian kitchen to learn local techniques and bring these dishes to life.
Our Sicily and the Amalfi Coast itinerary blends these culinary moments with breathtaking experiences like hiking the Path of the Gods, wandering Ravello, exploring Pompeii, tracing the rim of Vesuvius, and ferrying south to Trapani. We’ll walk among ancient ruins in Segesta, visit the windmill-lined salt pans, marvel at Levanzo’s prehistoric cave art, stroll medieval Erice, and swim in the turquoise coves of the Zingaro Reserve.
Pasta as Your Travel Compass
In Italy, pasta isn’t just something you eat; it’s a way to fully connect with your destination. Each region has its own personality, expressed through the shapes, sauces, and traditions passed down for generations. Choosing your trip based on your favorite pasta is a way to match your travel style with the history and culture of a destination.
Here’s how to determine which Italian Adventure is your taste:
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Herby & coastal? Choose Cinque Terre for trofie al pesto, seaside hikes, cliff-to-village views, and winery tastings.
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Cozy & classic? Choose Emilia-Romagna for tagliatelle al ragù, Parmigiano and balsamico tastings, truffle hunts, and rolling countryside.
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Sea-salted & hereby? Choose Sicily and the Amalfi Coast for seafood pasta, ancient ruins, island boat rides, and Mediterranean landscapes.
What you bring home from an Italian trip lasts far longer than a jar of pasta sauce. You’ll return with new skills, a love for bold flavors, and the confidence to shape pasta by hand instead of buying it from a box. The next time you cook for friends, they’ll be impressed—not just by the food, but by the stories that begin with, “I learned this in Italy.”
We hope you’ll travel with our women-only, small-group tours and savor every bite of Italy.
