Level 5 Example Tour: France and the Maritime Alps

Level 4 Example Tour: Northern Lombardy

Level 3 Example Tour: Etruscan Trails in Central Italy

Level 2 Example Tour: The Jewels of Piedmont

Level 1 Example Tour: The Palio of Siena

Victoria’s Great Ocean Walk

Tips on being well-prepared for your next Hedonistic Hike

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Have you been a keen walker your whole life? How did you become interested in hiking?

I have not been a walker all my life. When I was younger I was active doing other things such as horse riding, tennis and school based activities. My parents were extremely active and sporty but we did not hike as a family. When my children became older, and I accompanied my husband on work trips to Europe, I decided that the best way to explore a country was on foot so we began walking/hiking holidays at that time.

What are the daily exercise regimes that you follow to keep in shape for hiking? Do you exercise in group classes or alone?

I have always been an active person and have run all my life, until an injury 2 years ago stopped that. I am still hoping to return to running as it such an easy way to stay fit. I play golf 2-3 times a week which means hours of walking (although not in hiking boots!) I do a Pilates class once a week and a private strength class once a week, and have just begun a group strength class as well. I always walk at least once a week in my hiking boots, even if just for an hour.

What tips would you give to a newcomer to hiking in terms of preparing for a tour?

I certainly find that the strength classes make walking up the steep hills easier, so that is a good incentive to stick to the training. I’d encourage a new hiker to get used to walking on lots of different surfaces and to definitely practice walking in their hiking boots.

Does your nutrition regime change in preparation for a hiking holiday?

I try to eat healthily as a general rule so don’t make changes ahead of a hike. If it’s warm I think electrolytes help with your energy and hydration and I used them on my most recent hike in Corsica. I also find that magnesium tablets can help to combat problems with cramps.

Do you have any tips on useful gear which really help you?

I find that walking poles are essential for me as an aid to hiking, and I use lightweight layers of clothing which make it easy to regulate temperature. I always carry two bottles of water to ensure I am well hydrated.

So, you have reached your fifth tour with Hedonistic Hiking and have two more booked for 2027. What is it that draws you back each time?

Mike and Jackie have a wonderful formula which includes brilliant hiking itineraries, delicious food and good wines. For me as a single, older person it is an exciting but safe way to explore the countryside with like-minded people. I plan to continue doing all the most difficult hikes while I’m able to, and then there are plenty of less strenuous walks available as well. Each time I see Jackie or Mick at the start of a new tour, I feel I’m back with my hiking family again. It is always a warm and friendly welcome back to the fold. I’m hoping for many more holidays in the years ahead with Hedonistic Hiking!

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Key White Grapes from Basilicata

Malvasia — One of the historic white grapes grown in Basilicata. It can produce floral, lightly aromatic wines with notes of peach, citrus and herbs.

Moscato — Traditionally cultivated in small areas and valued for fragrant, aromatic wines with floral and stone-fruit character. Moscato di Rapolla is a well-loved local sweet wine with perfumed, honeyed flavours which is rarely found outside the region.

Greco — An ancient grape with Greek origins which appears in Basilicata as well as neighbouring regions.

Fiano — Grown in limited quantities in Basilicata and known for richer texture and flavours of pear, hazelnut, and wildflowers.

Key Red Grapes from Basilicata

Aglianico — The flagship red grape of Basilicata and one of Italy’s most respected native varieties. The best wines come from the volcanic area around Monte Vulture. It makes deeply coloured, well-structured wines with notes of dark cherry, plum and spice.

Primitivo — Found in smaller quantities in Basilicata (more famously associated with neighbouring Puglia). It generally gives fuller-bodied wines with ripe berry fruit and softer tannins. Primitivo grapes can also make interesting rosé wines.

Sangiovese — Although strongly associated with central Italy, it has long been cultivated in parts of Basilicata and sometimes appears in blends.

International varieties such as Cabernet Sauvignon and Merlot are grown across the region and used in blends.

Top Wine Denominations in Basilicata

Aglianico del Vulture Superiore – The region’s highest classification level. Basilicata’s best-known denomination and the region’s benchmark wine. Produced around the volcanic slopes of Monte Vulture, it is based primarily on Aglianico and is known for powerful structure, dark fruit, spice and strong ageing potential.

Aglianico del Vulture – These wines follow slightly less strict production and ageing rules than the wines above and are perhaps less concentrated.

Matera – Centred around the extraordinary cave city of Matera, this denomination allows a broader range of styles, including red, white, rosé and sparkling wines from several grape varieties.

Grottino di Roccanova – A smaller denomination in southern Basilicata known for traditional red wines, often using local southern Italian grape varieties and historically linked to cave cellars.

Terre dell’Alta Val d’Agri – A limited-production denomination from the mountainous inland zone, producing mostly red wines with a cooler-climate influence.

Top Tip

If you are looking for an interesting local speciality, try Amaro Lucano. It is probably Basilicata’s most famous non-wine drink. Created in the late 19th century in Pisticci, it is a bittersweet herbal liqueur made from a secret blend of over 30 botanicals. It can be drunk neat, over ice or in spritz-style cocktails. Also look out for traditional homemade fruit and herb liqueurs (liquori casalinghi). These are still made in local villages by infusing ingredients such as wild fennel, walnuts, citrus peel, myrtle or mountain herbs. Basilicata’s mountain geography and relative isolation from the rest of Italy has helped to preserve many culinary traditions, and these local liqueurs are an important part of its heritage.

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Much has been written in recent years about the importance of gut health. It plays an important role in overall well-being because the digestive system does more than process food. It supports immune function, nutrient absorption and communication with other parts of the body, including the brain. The community of microorganisms in the gut is often called the gut microbiome. This helps maintain balance in digestion and may influence energy levels, metabolism and aspects of mood and health. Habits such as eating a varied, fibre-rich diet, staying well hydrated, getting enough sleep and regular physical activity can help to support a healthy gut. These habits can also help your health and well-being as you prepare for your next Hedonistic Hike!

What is Kombucha?

Kombucha is a fermented tea drink which people often take to support gut health. Believed to have originated in China, it is made by combining sweetened tea (usually black or green tea) with a culture of bacteria and yeast called a SCOBY (short for Symbiotic Culture of Bacteria and Yeast). During fermentation, the microorganisms consume much of the sugar and produce organic acids, along with small amounts of carbonation and compounds that give Kombucha its slightly tangy, fizzy taste. You can make your own Kombucha at home, save money on commercial brands and know exactly what the sugar content is of your drink.

How to make Kombucha at home

To begin you will need a 2 litre Kilner jar and several swing-top glass bottles. For the SCOBY you can order this online. However, if you have a friend who makes Kombucha you can ask them to split their SCOBY to get you started, alongside 200 ml of their made Kombucha, to which you can add your own ingredients.

We use:

10 g loose leaf tea
200/230 g granulated sugar (this depends on taste)
600 ml of filtered water

Mix the ingredients above in a saucepan and bring to the boil to dissolve the sugar and then leave to cool. When the tea mixture is fully cooled, strain the leaves out and pour it into the 2 litre jar. Add the SCOBY, alongside the 200 ml of made Kombucha, and fill the jar to the top with filtered water. Cover it with kitchen paper or a muslin cloth so that the mixture can breathe – do not seal it tight with the lid.

After ten days to two weeks you will be ready to bottle your first batch. Remove the SCOBY from the jar, alongside 200 ml of the made Kombucha, and then bottle the remaining liquid into the swing-top glass bottles, avoiding the dregs which may accumulate in the bottom. These bottles are ready to drink and are best stored in the fridge for longevity. At the point of bottling, some people add flavours such as ginger or elderflower syrup, but this is very much to taste.

This process needs to be repeated every ten days to two weeks. The warmer the room where the jar is stored, the faster the fermentation process will be. The SCOBY will continue to grow, so needs to be reduced by splitting every month or so. You can discard this or give it to a friend to get their Kombucha journey started! Experiment with the quantity of sugar as you make your first few bottles to achieve the perfect taste for you, but less than 200 g is not advised.

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Wine-growing in the southern region of Campania has a history stretching back more than two millennia, earning it a reputation as one of Italy’s oldest and most distinctive wine-producing areas. Benefitting from a Mediterranean climate, varied elevations and volcanic soils, Campania produces wines with notable freshness, minerality and complexity. Wine production ranges from powerful, age-worthy reds in inland hills to aromatic whites along the coast, reflecting the region’s diverse terroirs. Hikers on our Southern Italy tour start and finish in Naples and therefore have the chance to taste some of this region’s finest wines.

 

Key White Grapes from Campania

Fiano – One of southern Italy’s most highly regarded white varieties. It produces wines with floral, honeyed and tropical fruit aromas, often capable of developing complexity with bottle age.

Greco – An ancient variety believed to have Greek origins. It yields structured wines with citrus, stone fruit and mineral characteristics.

Falanghina – Widely planted throughout Campania, producing fresh, aromatic wines with notes of apple, citrus and sometimes a distinct mineral edge.

Coda di Volpe – A traditional local variety known for soft acidity and delicate flavours of pear, citrus and herbs. It is often blended but can also produce varietal wines.

Biancolella – Commonly grown on the islands of the Gulf of Naples, especially Ischia, where it produces light, fresh wines with floral and citrus notes.

Forastera – Another important island grape, particularly on Ischia, contributing freshness and subtle fruit character to local wines.

 

Key Red Grapes from Campania

Aglianico – Campania’s flagship red grape and one of Italy’s finest wine varieties. It produces deeply coloured, full-bodied wines with high tannins, firm acidity and flavours of dark berries, plum, spice, and tobacco. It is the principal grape of Taurasi, often called the “Barolo of the South.”

Piedirosso – An ancient local variety known for lighter body, soft tannins, and aromas of red cherry, violet and Mediterranean herbs. It is widely grown around the coastal and volcanic areas near Naples.

Sciascinoso (also known as Olivella) – Traditionally used in blends to add freshness, fruitiness, and colour. It produces light to medium-bodied wines with bright red fruit flavours.

 

Top Wine Denominations in Campania

Taurasi – Red wine based on the Aglianico grape. It is produced in Irpinia in the Avellino province and is widely regarded as Campania’s finest red wine appellation.

Fiano di Avellino – A white wine from Fiano grapes known for complexity, minerality and ageing potential. It is considered one of Italy’s greatest white wine denominations.

Greco di Tufo – This white wine from coastal vineyards is famous for its structure, freshness and volcanic minerality.

Aglianico del Taburno – Produced around Mount Taburno in the Benevento province, this red is often compared with Taurasi, though generally less well-known internationally.

Other important appellations to look out for include Falerno del Massico and Vesuvio – in particular look out for the sub-category Lacryma Christi del Vesuvio where wines are produced on the slopes of Mount Vesuvius. Wines from the Costa d’Amalfi denomination are produced on the steep terraced vineyards of the Amalfi Coast, and wines from the island of Ischia made from Biancolella and Forastera are also well regarded.

Wine Tip

If you’re eating a traditional Neapolitan pizza in Naples, the classic local pairing is Lacryma Christi del Vesuvio, especially the red version made largely from the Piedirosso grape. It is often considered a better pizza wine than the more famous Aglianico because it is lighter, fresher and less tannic. It’s a pairing that reflects the volcanic soils and culinary traditions of the Naples area. If you are passing through Naples, don’t miss the chance to try it!

 

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The Slow Food movement has impacted many of our hiking itineraries and we wholeheartedly share the same beliefs. We constantly hunt for restaurants, local producers and small shops and markets who champion regional and seasonal ingredients. This applies not only in Italy but wherever we are walking in the world.

The University of Gastronomic Sciences

On our Jewels of Piedmont tour in October, we visit the University of Gastronomic Sciences, which is also home to Italy’s first Wine Bank. This unique project came to life thanks to Petrini’s aim to curate a comprehensive library of Italian wine. There are more than 100,000 bottles here from around 300 different producers. The focus is on winemakers who use traditional techniques, respect the environment and protect the incredible biodiversity of Italy’s different grape varieties.

The Cittaslow Network

Our Parma, Tuscany and the Ligurian Sea tour takes us to the tiny village of Borgotaro in the Emilia-Romagna region. This is an example of a Cittaslow – another initiative inspired by Petrini. This is an international network of small towns promoting a slower, more sustainable and higher-quality way of life. They aim to combat the stress of modern life by boosting local economies and preserving cultural heritage. The movement now includes hundreds of towns across more than 30 countries. Borgotaro is also internationally renowned for its porcini mushrooms, which hold Protected Geographical Indication (IGP) status. The town hosts an annual mushroom festival which we visit as part of our tour.

The Slow Food Editore

The flagship Osteria d’Italia guide published by the Slow Food Editore showcases the richness and diversity of Italian regional cuisines at an affordable price, in restaurants recommended and reviewed by over 250 contributors and the national Slow Food network. Osterias are awarded the Chiocciola, the symbol of the snail, the highest recognition given to establishments that stand out for their ambience, cuisine and hospitality. A good example is on our Southern Italy tour, when we dine at Da Peppe in the tiny village of Rotonda. The menu features authentic Lucanian dishes that highlight local treasures, such as the famous melanzana rossa di Rotonda (red eggplant) and crispy peperoni cruschi.

Slow Food Presidia

The Presidia are Slow Food Communities that work every day to save native livestock breeds, local fruit and vegetable varieties, bread, cheeses, cured meats, sweets and more. They are committed to passing on traditional production techniques and crafts, they care for the environment and they add value to the local landscapes and cultures.
The Presidia involve thousands of farmers, food artisans, shepherds, fishermen and winegrowers around the world.

On our Northern Lombardy tour we visit the cheesemakers who are part of this community producing Storico Ribelle. This delicious cheese comes from a small alpine area in the northern part of Lombardy, known as the Valtellina valley, and it is only made in the summer months between June and September. Hundreds of Presidia ingredients are included in our menus across Italy, from the red and yellow Capriglio peppers of Piedmont to the Gorizia Rose Radicchio from Friuli.

The Slow Wine Coalition

In addition to his other achievements, Petrini’s philosophy for food has been extended to the production of wine. The Slow Wine Coalition brings together everyone involved in the international wine chain, from farmers and viticulturalists to distributors and sommeliers. Through events, education and the annual Slow Wine guide, the coalition fosters a culture of sustainability and community that values quality over quantity, and the long-term health of the land over short-term yields.

The Slow Food Cook’s Alliance

This is an international network of chefs committed to protecting local food traditions, biodiversity and sustainable agriculture. Inspired by the Slow Food movement, participating chefs highlight on their menus regional ingredients, endangered foods and small-scale producers. They help to preserve culinary heritage while promoting fair treatment of workers and ecosystems.

When Petrini died in his hometown of Bra in May this year, this visionary character left behind a legacy that has had a worldwide impact. He has inspired communities around the globe to preserve traditional cuisines and support ethical farming practices. Italian President Sergio Mattarella said his death left a “huge void not only in the world of food and wine science, but also in society as a whole, and not just in Italy”.

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Key White Grapes from Lazio

Malvasia del Lazio – the most important white grape in the region which brings aromatic, floral notes and soft texture to many blends.

Trebbiano – a large family of varieties of white grape grown widely across Italy, but in Lazio you are most likely to see trebbiano toscano, or trebbiano giallo or trebbiano verde making up the local blends.

Greco – native to the Campania region but widely grown in Lazio, a grape which adds structure and complexity when blended.

Bellone – an ancient indigenous grape that thrives in volcanic soil and loves coastal breezes.

Bombino Bianco – another white grape which contributes lightness and crispness to local blends.

Key Red Grapes from Lazio

Cesanese – the standout variety, often considered Lazio’s signature red grape, capable of producing wines with spice, dark fruit and good structure.

Montepulciano – not to be confused with the Tuscan town, this key red grape adds deeper colour, softer tannins and plum-like richness to blends.

Sangiovese – this well-known red grape plays a leading role thanks to its versatility, bright acidity and red cherry flavours.

International varieties such as merlot are often used in blends.

Top Wine Denominations in Lazio

Frascati Superiore – One of the best-known whites near Rome, typically made from Malvasia and Trebbiano, offering fresh, floral and slightly nutty notes.

Cannellino di Frascati – A sweet version of Frascati, rich and honeyed, made from late-harvest grapes and enjoyed as a dessert wine.

Cesanese del Piglio – Lazio’s standout red wine, made from the Cesanese grape, with cherry, spice and earthy complexity.

Est! Est!! Est!!! di Montefiascone – A light, crisp white with citrus and floral notes, tied to a famous medieval legend.

Castelli Romani – A broad denomination covering both reds and whites from the hills southeast of Rome.

Colli Etruschi Viterbesi – Red and whites come from this area in the north of the region, close to Viterbo.

Colli della Sabina – A small, historic wine-producing area between Rieti and Rome producing red and white wines.

Wine Tip

If you are a lover of dessert wines, keep an eye out for Aleatico di Gradoli. It is a distinctive red wine from Lazio produced around the town of Gradoli near Lake Bolsena. Made primarily from the aromatic aleatico grape, it is often crafted in both dry and sweet (known as passito) styles, with the latter being especially prized. The wine is known for its intense floral and fruity bouquet, featuring notes of rose petals, ripe red berries and sometimes hints of spice. It pairs beautifully with desserts like chocolate and pastries, but can also complement aged cheeses.

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If you’re in training for a Hedonistic Hike this year, you might be looking for the perfect trail bar to sustain you during your practice hikes. These delicious and nutritious bites were cooked up by our great friend Caroline Barty, and they will give you just the burst of energy you need. There is nothing better than taking a break, resting under a tree, and enjoying every mouthful of a scrumptious snack!

Ingredients

250g porridge oats – Caroline advises against jumbo oats as they are too crumbly
100g sultanas
90g mixed seeds
55g desiccated coconut
50g ground almonds
1 teaspoon ground cinnamon
150ml maple syrup
125g unsalted butter plus extra for greasing
125g soft brown sugar
60g smooth almond butter

Method

Heat oven to fan oven 170˚c, mark 5. Grease and base line a 23x23cm cake tin with non-stick baking parchment. Place the first 6 dry ingredients in a mixing bowl and stir to mix.

Put the maple syrup, butter and sugar in a saucepan and place over a low heat. Stir until thoroughly combined and warm but don’t let the mixture boil. Stir in the almond butter. Pour into the dry ingredients and mix well.

Tip the mixture into the prepared tin and press down to smooth the surface and pack it tightly. Bake in the oven for 25-30 minutes until evenly golden brown. Cut into squares or rectangles while still warm but leave in the tin to cool completely. If you try to take them out before they are thoroughly cold they will fall apart.

Once cooled and firm lift out of the tin and store in an airtight container. These bars will keep for a week.   To see more of our fabulous recipes for salads, soups, savoury dishes and sweets and snacks, visit our Recipe Pages.

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