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.

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If you’ve ever found yourself standing in a state of bemusement before a shelf full of Italian wine, let me reassure you that you are not alone. I’ve been working in this corner of the wine world for twenty years, hold the top Italian wine qualification, and still sometimes have trouble making sense of it all.

One reason this shelf might seem so impenetrable is that – if you’re in a good, independent wine shop, at least – each label is the result of a unique mix of history, the law and the creativity of the winemaker. As a starting point, I would say two things: first, it does help if you have a bit of background knowledge, although this applies to enjoying wine in general. However, that is not to say that you should expect to infer everything you want to know simply by looking at the label – nobody can do that. And, second, nothing beats the help of a professional. Frequent that local independent wine shop and work with them over time to explore their range. Ah, and let’s not forget that a great winemaker does not a great label designer make.

The trick is to use the information to make a deduction about the wine’s origin, its style, and its quality. So, let’s get to it.

The Legal Requirements

The legal requirements include abv (alcohol by volume) and vessel size – easy so far. Then we have to talk about the bottler, the appellation and the vintage, and this is where things get more complicated.

The bottle must show the name and locality of the bottler. Not the winemaker: the bottler. Where this is accompanied by words like ‘Azienda Agricola’ (or ‘Az. Agr.’), it tells you that the bottler also grew the grapes and made the wine. Here we have our first marker of quality: this category of winery has control over the whole process. Other versions include Tenuta (usually for an older, larger estate), Cantina (can also buy in grapes), Fattoria (the Italian word for ‘farm’, and, in wine, commonly associated with Tuscany) or Cooperativa. There are quite a few others, as well.

Some wineries make multiple lines with different names and branding, but they must still identify themselves somewhere. Finally, industrial wineries making (usually anonymous or low quality) wines for large clients (supermarkets, big distributors, etc.) identify themselves only with an ‘ICQRF’ bottler code on the back. Next time you pick up that authentic-looking bottle in your supermarket, take a closer look…

The Appellation System

The modern appellation system was implemented in Italy in 1966. In part, it’s a form of protection for producers and consumers; and it’s also a marketing thing. Bottlers who declare the appellation must follow a strict set of rules, and these are laid out in a public document called the disciplinare. The disciplinare governs aspects like growing area and altitude, fruit yields, alcohol levels, and a thousand other details. Every appellation has its own, unique disciplinare. The appellation name (e.g. ‘Barolo’) must be identified on the bottle, and followed by a set of letters. DOCG, which stands for Denominazione di Origine Controllata e Garantita, is the top level, and there are just 78 of these at the time of writing. The DOCG has the strictest rules and (theoretically – disclaimer below) the most prestigious wines. All DOCG wines must have a government-issued seal on the neck of the bottle. If your bottle of Barolo doesn’t have those letters (i.e., ‘Barolo DOCG’, abbreviated or written in full) and that seal, then it ain’t legit and your shop is committing fraud.

The next step is DOC (same name, minus the G – much more numerous and with less strict rules). Below that is IGT, which stands for Indicazione Geografica Tipica, and below that – now rather old-fashioned and going out of use – is VdT: Vino da Tavola. Aside from all this, winemakers can and do declassify completely, leaving just ‘Vino Rosso’ or ‘Vino Bianco’ or suchlike on their labels. But there has to be something telling you what is in the bottle.

There exists an added level of complication. The laws governing the appellation system – not the disciplinare rules of production themselves, but the laws governing their purpose, scope and enforcement – are made at European level and cover all EU states. The European-level names of DOP (Denominazione di Origine Protetta) and IGP (Indicazione Geografica Protetta) may be used in any EU state, but they have not usurped the state-level ones. This means that they are interchangeable with them, and many bottlers do elect to use the European versions (DOP, IGP) in place of the Italian ones (DOC/G, IGT).

There’s a lot to unpack here. A winemaker can make a terrible DOCG wine but a magnificent declassified Vino Rosso. Maybe they want to make a splash; maybe they don’t want to pay the appellation ‘membership fees’; maybe they just leave the wine a day less in wood than they should; maybe they tear up the rule book completely. The world is awash with Barolo DOCG which is much cheaper than it should be – be suspicious, especially in supermarkets! Meanwhile, there is plenty (#1 in my cellar) of Langhe DOC Nebbiolo, which can stand shoulder to shoulder with good Barolo DOCG at half the price. (Nebbiolo, in case you’re wondering, is the grape used in Barolo).

The Grape Varieties

Ah, yes: grapes. There’s no requirement on the label to state the grape, except where the appellation name includes it (for example, Tintilia del Molise DOCG or Roero Arneis DOCG, where Tintilia and Arneis are the grapes). But, where the grape is named as an adjunct to the appellation name (such as with my beloved Langhe DOC Nebbiolo), as a rule of thumb it usually has to contain minimum 85% of that grape. The disciplinari do dictate the minimum and maximum grapes – for example, Chianti DOCG must be at least 70% Sangiovese. How do you know this without studying a book or consulting the disciplinare in question? You don’t, but your friendly wine merchant should know at least the basics.

The Location

What about the place? It’s a similar story. Our example appellations above, Tintilia del Molise DOCG and Roero Arneis DOCG, tell us where the wine is from: Molise is a region on the Adriatic coast, while Roero is an historic zone and famous wine area of Piemonte. But what about ‘Isola dei Nuraghi IGT’, I hear you ask? Well, if you know your Sardinian history – don’t worry, you’re not expected to – then you’ll know that the Bronze Age Nuragic civilisation populated that island, and their dwellings, Nuraghi, are scattered throughout it. Fascinating and confusing in equal measure.

Sometimes an additional name is written alongside the appellation. A good example is the Piemontese appellation, Colli Tortonesi DOC. Here, instead of pursuing membership of the ‘DOCG club’, the growers decided on labelling their best wines ‘Derthona’. This is the Roman name for the city of Tortona, and its use cleverly conjours centuries of history and a sense of place, without excluding less expensive, but equally valid, bottlings. So, when you see ‘Colli Tortonesi DOC Derthona’ you’re in for a top quality white wine made entirely from the rare and prestigious Timorasso grape, grown in the best plots in the hills around the city of Tortona.

Elsewhere, this additional name can identify a sub-zone. Take Valle d’Aosta DOC, the tiny alpine region in the north west. This single, small, appellation covers a tremendous variety of winemaking and wine styles: the suffix, ‘Donnas’ identifies Nebbiolo grown on steep slopes to pergola and aged in wood; ‘Torrette’, a range of local grapes with Petit Rouge dominant; ‘Blanc de Morgex et de La Salle’ is just 22 hectares of Prié Blanc, grown to low pergola in the shadow of Mont Blanc. All wildly different, but all Valle d’Aosta DOC. Are you expected to know all this? Heck, no! Do these tell you the place or the grape? Heck, sometimes! (Torrette is neither grape nor place… it is just a made up name used, we presume, to project an image of the medieval towers which dominate the local mountainsides…)

The Suffix

Many appellations permit a ‘Riserva’ suffix, which indicates a longer ageing period. The ‘Superiore’ suffix, on the other hand, tells you that the wine was made using fruit from the best sites and with stricter vineyard protocols. Some disciplinari permit a combination of the two. For example, ‘Chianti Classico DOCG Superiore Riserva’. In some cases the ‘Superiore’ versions are also their own appellation, distinct from the wider locality. For example, Soave DOC and Soave Superiore DOC. The name ‘Classico’, meanwhile, identifies the historic region of production, and are usually their own appellation (‘Chianti DOCG’ vs ‘Chianti Classico DOCG’ or ‘Valpolicella DOC’ vs ‘Valpolicella Classico DOC’).

A small handful of appellations – Barolo DOCG, Barbaresco DOCG, Chianti Classico DOCG and Franciacorta DOCG among them – contain named villages (e.g. La Morra) or vineyards (referred to as MGA’s and UGA’s). These usually identify a combination of a specific geology and wine style, together with historical ownership. For example, ‘Barolo DOCG Bussia’, where ‘Bussia’ is the MGA. Within Barolo, specifically, some MGA’s further contain small parcels of vines whose growers can trace historical ownership. These are referred to as ‘Vigna’, belong only to a single producer, and may be named on the bottle – for example Prunotto’s ‘Barolo DOCG Bussia Riserva Vigna Colonello’. We are really getting into the weeds here, and it is worth noting that the most significant driver of quality is the winery, not the vineyard.

The Vintage

The vintage must be written on the label when the grape is from a single harvest. In most cases, including fruit from across multiple harvests means declassifying to Vino Rosso or Vino Bianco. One exception is classic method sparkling wine, where multiple harvests are often combined. In this case, the month and year of dégorgement is often included, but this is not obligatory. That reminds me – Prosecco, which is refermented in the tank, not the bottle, may also declare a single vintage. These ‘Millesimato’ wines are regarded as the best quality. And while we’re on Prosecco, since we drink so much of it these days, the best sites are the steep hillsides called ‘Rive’, and the most famous site of all is ‘Cartizze’. Both names may appear on your bottle and are a big driver of quality and price.

All the above are legal requirements. Other identifiers are dictated by the rules governing the production of a particular wine (Chianti Classico’s handsome black rooster is the famous example); some by the organisations or certifications to which the grower belongs (‘Vignaioli Indipendenti’, ‘Demeter’ biodynamic, ‘Vigne vecchie’ to identify old vines, and a thousand others). The ‘creative’ names used to distinguish different cuvées are at the whim of the winemaker, cutting through the jargon and giving you a very helpful handle.

The Conclusion

Where does all this leave us? There is duality in everything to do with Italian wine. It is simultaneously simple and complicated. It is banal and fascinating. It is the ancient and the modern. It commands a lifetime of study, if you let it, but can be enjoyed in a single evening.

I’ll leave you with some tips on choosing a good bottle. First, use your friendly local wine merchant. If they’re not friendly or don’t know their stuff, find another. If you do find yourself in the supermarket, look for the tell-tale indicators I’ve listed above. Price is a firm indicator of quality, but not the only one. Let the appellation guide, but not dictate. Be adventurous and drink a lot of wine – you’ll learn a lot and have fun doing it. Read around the subject. Life’s too short to drink lousy wine. And if you ever need a hand choosing, by all means drop me a line and I’ll be happy to help.

For more information, you can contact James directly on james@travelandwine.co.uk

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Cleaning your hiking boots

One of the most important habits is regular cleaning. After each hike, especially in muddy or wet conditions, remove dirt and debris as soon as possible. Use a soft brush or cloth with lukewarm water to gently scrub away mud, paying attention to seams and treads where dirt builds up. Avoid using harsh detergents, as these can damage the materials or strip away protective coatings. Keeping your boots clean not only improves their appearance but also prevents long-term wear caused by dried mud and grit.

Drying your hiking boots

Drying your boots properly is just as important as cleaning them. If your boots get wet, never place them directly next to a radiator, heater or fire, as excessive heat can cause the leather or synthetic materials to crack or warp. Instead, let them air dry naturally in a well-ventilated space. Removing the insoles and loosening the laces helps speed up the process. You can also stuff the boots with newspaper to absorb moisture from the inside, replacing it as it becomes damp. Patience is key—slow drying helps maintain the boot’s structure and durability. Our Tour Managers can find newspapers to help with this after a wet day on the tour.

Conditioning your hiking boots

Conditioning and waterproofing are also crucial aspects of boot care. Leather boots, in particular, benefit from occasional conditioning to keep the material supple and prevent cracking. Applying a suitable waterproofing treatment restores the boot’s ability to repel water, which can wear off over time. Choose a product appropriate for your boot type, whether full-grain leather, suede or synthetic. Regular maintenance like this not only extends the life of your boots but also keeps your feet dry and comfortable on future hikes.

Storing your hiking boots

Finally, proper storage can make a big difference. Store your hiking boots in a cool, dry place away from direct sunlight, which can degrade materials over time. Avoid leaving them in damp environments like garages or car boots for extended periods. Before storing them, ensure they are completely clean and dry to prevent mould or unpleasant odours. As we all try to reduce our carbon footprint, helping our kit to live as long as possible is a key first step. With consistent care and attention, your hiking boots should remain reliable companions for many adventures to come.

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The trail has been overseen by the government body Natural England, after an idea initiated almost 20 years ago. A new law passed in 2009 required future governments both to make the path and to ensure that it can stay open in the future. This is key because England’s coastline feels the full force of extreme weather and coastal erosion and landslides are becoming ever more frequent.

With the new law the path can be moved inland, and therefore diverted away from problem areas, and landowners work with Natural England to ensure that they can make this happen.

Wales opened its coastal paths back in 2012 and there are approximately 5,500 miles of Scottish mainland coast where walkers have had the right to roam for more than 20 years. If you put that all together, there are around 9,000 miles to be walked, which could take you the best part of two years!

Some sections of the path are still being finished, but it was officially opened by King Charles on March 19th 2026, from the iconic chalk downland of the seven sisters in East Sussex. If you’re spending time in England this year, why not make the most of the world’s longest coastal walking trail! You can find out more here.

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Key White Grapes from Abruzzo

Trebbiano d’Abruzzo – Historically the most planted white grape and the backbone of Trebbiano d’Abruzzo. At its best, it shows crisp acidity with flavours of lemon, green apple and almond, and a subtle mineral edge. Quality ranges from simple and fresh to surprisingly complex, age-worthy examples.

Pecorino – The region’s modern success story. Highly aromatic with citrus and saline notes, plus naturally high acidity. It makes vibrant, structured wines that pair beautifully with seafood. It was considered practically extinct by the mid-20th century, but it was rediscovered in the 1980s and subsequently revived.

Passerina – Fresh, light and lively. Expect delicate citrus, pear and floral tones. Often made in an easy-drinking style, though some producers are elevating it with more texture.

Cococciola – Less common but increasingly appreciated. Typically crisp and clean with gentle fruit and refreshing acidity.

Key Red Grapes from Abruzzo

Montepulciano – This is the undisputed star of the region. It is the backbone of Montepulciano d’Abruzzo and also used for the lighter Cerasuolo d’Abruzzo. It produces deeply colored wines with dark cherry, plum and spice flavours, and firm tannins. Styles range from easy-drinking to powerful, age-worthy examples, especially from the Colline Teramane zone. Not to be confused with Vino Nobile di Montepulciano, which hails from Tuscany!

Sangiovese – Planted in smaller amounts compared to Montepulciano. It is often blended but can appear on its own, offering brighter acidity and red-fruit character.

International varieties are grown in limited quantities, typically used for blends to soften structure or add plush fruit, and these include Merlot and Cabernet Sauvignon.

Top Wine Denominations in Abruzzo

Montepulciano d’Abruzzo Colline Teramane – The region’s top-tier designation. The vineyards are planted in the Teramo hills in northern Abruzzo and there are stricter production rules and longer ageing periods that the more simply named Montepulciano d’Abruzzo. These wines are well structured, age-worthy and refined.

Montepulciano d’Abruzzo – The flagship denomination which must be made from at least 85% Montepulciano. These are deeply colored reds with dark fruit, spice and firm structure. Styles range from everyday drinking to the more powerful Riserva bottlings.

Cerasuolo d’Abruzzo – This is Abruzzo’s distinctive rosé made primarily from Montepulciano grapes. Its name means “cherry-like” and this is also a good description of the colour. In terms of flavour it is fresh but often more structured than typical rosé. See more on this below.

Trebbiano d’Abruzzo – The region’s traditional white denomination, making crisp, citrus-driven wines, with top examples showing complexity and ageing potential.

Abruzzo Pecorino – This denomination is becoming increasingly important for premium white production, and the wines are aromatic with saline and herbal notes.

Wine Tip

It is a mistake to think of Cerasuolo d’Abruzzo as “just a rosé.” Traditionally, it was often consumed before the region’s Montepulciano reds were ready to drink. Because it is made from the dark-skinned Montepulciano grape it has a deeper cherry colour, stronger fruit flavours and more body than many pale rosés like those from Provence. The result is something closer to a light red wine, while still keeping the freshness of rosé. These wines are usually medium-bodied and more robust than typical rosés because the grape skins release more colour and flavour during a short maceration. People who enjoy more character, stronger fruit and food-friendly wines often find Cerasuolo d’Abruzzo more interesting than lighter rosés.

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L’Aquila may be a city of medieval streets and Renaissance fountains, but its beauty lies precisely in the fact that this is not the Italy of postcards. Although only 120kms from Rome, L’Aquila remains happily absent from Italy’s tourist map. In fact, it’s one of the most underrated Italian cities, in spite of a historic centre showcasing palaces and churches, many built from local pink and white limestone. Add its proximity to nature and the great outdoors, and its designation as the Italian Capital of Culture for 2026, and you’ll see there’s every reason to tag on a few days in L’Aquila to your next Hedonistic Hiking tour.

Founded by Frederick II, the Holy Roman Emperor and King of Sicily, in the 13th century, L’Aquila became the ‘second city’ of the Kingdom of Naples and subsequently, an important cultural and religious centre in the Abruzzo. Several theories surround its name which translates from Italian into ‘the eagle’: indeed, early coats of arms and flags featured an eagle and you’ll still see widespread use of the eagle motif. Another theory is that the name may link to ‘aqua’ (Latin for water), referencing the many local freshwater springs. Geographically, the city is set in a high valley in the Apennine Mountains, with the Gran Sasso Massif a constant companion, and was originally a waystation on the transhumance route from the Apennines in Tuscany to the plains of Puglia. Its geological position makes it highly prone to earthquakes, the most recent event being in 2009 which resulted in extensive damage. Reconstruction continues today, with some scaffolding and work zones still visible. The overall feel of L’Aquila, however, is of a vibrant university city with several sights that certainly merit a visit. The medieval city walls are still visible, as indeed are its historic gates. Here are some of the highlights.

The historic centre and Piazza del Duomo

At the heart of the historic centre, Piazza Duomo (also known as Piazza del Mercato) is a large medieval square, framed by palazzi, cafés and churches, which regularly hosts markets. Current restoration work means that you can’t go inside the Duomo at present but there is a suggestion of it possibly re-opening this year. Other buildings on the square include the domed church of Santa Maria del Suffragio which has been restored and converted into a memorial for those who died in the earthquake.

Fontana delle 99 Cannelle

L’Aquila’s most iconic monument is the medieval Fontana delle 99 Cannelle, a 99-spout fountain that extends along a late 13th century stone wall. Although, if you take the time to count them, you’ll find just 93 spouts! Each featuring a water-spouting unique ‘mascaron’, the spouts are believed to symbolize the 99 castles whose communities together founded L’Aquila in 1254.

Forte Spagnolo

The Spanish Fort, also known as the Castello Cinquecentesco dell’Aquila, is an imposing 16th century citadel, with a wide moat and huge bastions. As of December 2025, it once again houses the highly regarded Museo Nazionale d’Abruzzo (MUNDA) which was relocated for a period during reconstruction works.

MAXXI art gallery

Set in the restored baroque Palazzo Ardinghelli, the gallery is an outpost of the Zaha Hadid designed MAXXI Foundation in Rome.

Other Basilicas and Churches

Set slightly outside of the historic centre, the immense Basilica di Santa Maria di Collemaggio cathedral is one of the city’s most striking sights. With a glorious pink and white stone façade and rose windows, the Gothic building contains important frescoes, the 16th century tomb of Pope Celestine V and the first Holy Door. Two other churches are also worthy of note. The Basilica of San Bernardino’s simple façade gives way to an ornate Baroque interior with graceful chapels, a huge central dome, gilt- covered wooden ceiling and grand gold-leafed organ. The 15th century mausoleum, which houses the relics of San Bernardino of Siena, is one of the region’s most important pieces of Renaissance artwork. Largely restored after significant damage, the 14th century Church of San Silvestro is a beautiful Gothic church with a rose window, bell tower and remnants of frescoes on the walls and ceilings.

Day trips from L’Aquila

L’Aquila province is home to some of Italy’s most awe-inspiring mountain scenery – expect alpine meadows, dramatic cliffs and glacial valleys. Nature trails, canyons, forests and high plateaus are all easily accessible from the city – the Gran Sasso nature reserve is just 25 minutes by car from L’Aquila. Other national parks within a short drive of the city include the Monti della Laga National Park, the Majella National Park with its 500km of hiking trails and cave paintings, and the Sirente-Velino Regional Park. You may also want to visit Rocca Calascio, one of Italy’s highest medieval fortresses, or one or two of the region’s exceptionally beautiful towns and villages, such as Sulmona (1 hour by train). Read more in our regional guide to the Abruzzo.

What to eat in L’Aquila

Largely influenced by its location and local traditions, ‘cucina povera’ dominates L’Aquila’s food scene. Artisanal foods, such as handmade cheeses and local reared meat, pasta, fresh seasonal vegetables and fruit (walnuts, figs and pomegranates) feature on menus and in restaurants. Traditional dishes include lamb – either ‘arrosticini’ skewers of lamb roasted over open coals or slow cooked lamb with herbs and vegetables. Traditional pasta includes macaroni ‘alla chitarra’, often accompanied by a rich ragù, or with a butter or cream sauce and a hint of saffron. The locally grown DOP saffron appears in a range of pasta and meat dishes. Most popular local wines include the widely consumed red Montepulciano d’Abruzzo which goes well with lamb dishes and pasta with meat sauces, and the white Trebbiano d’Abruzzo.

L’Aquila in literature

If you’re interested in exploring L’Aquila and the Abruzzo in fiction, contemporary novelist Donatella di Pietrantonio has set several of her highly regarded novels in the Abruzzo, where she grew up. Her 2014 book, Bella Mia (My Beautiful), set in L’Aquila, is a thought-provoking testament to family grief and survival following the 2009 earthquake. See our walking holiday reading list for more suggestions on novels set in the Abruzzo.

Getting to L’Aquila

Pescara (60km from L’Aquila) is the Abruzzo’s small regional airport, with a limited number of flights. You can also fly directly to Rome and transfer to L’Aquila by train (2-3 hours) from Roma Termini station. If you’re travelling by train from another major Italian city, Rome is the main transit hub. In some cases, you may find that travelling by bus is a faster option– for example, direct bus services such as Itabus connect Naples to L’Aquila in around 3 hours.

Why visit L’Aquila?

We love exploring smaller Italian cities that remain firmly off the tourist trail, and L’Aquila’s spectacular natural setting further enhances its appeal. Visiting any city during the staging of a festival or pageant is always a great way to get a feel for that place and its people, and L’Aquila regularly hosts annual events such as the historical-religious Perdonanza and a medieval jousting tournament. However, with over 300 cultural events organised in 2026 as part of L’Aquila’s Capital of Culture programme, this is the perfect time to get ahead of the curve and slot L’Aquila into your Italy itinerary.

More information from the Abruzzo tourist board.

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Key White Grapes from Umbria

Grechetto – One of the most important native white grapes in the region. It produces structured, textured wines and is frequently used in Orvieto and other Umbrian whites.

Trebbiano Toscano – In Umbria this is sometimes known as Procanico and is part of the large Trebbiano family, one of the most popular and oldest known white grape varieties in Italy.

Verdello – Though not widely known outside Umbria and Tuscany, this indigenous white grape is appreciated by winemakers for its blending potential and contribution to the crisp, lively white wines of this central part of Italy.

International varieties such as chardonnay, pinot bianco and sauvignon are also planted across Umbria.

Key Red Grapes from Umbria

Sagrantino – This is perhaps the most emblematic red grape of Umbria, cultivated in the area around the village of Montefalco. It is known for very strong tannins, deep colour and great ageing potential.

Sangiovese – While Sangiovese is widespread in Tuscany, it’s also very important to the wines of Umbria. It is used both pure and in local blends.

Ciliegiolo and Canaiolo – These are two indigenous red grapes which also thrive in Tuscany and are often used in blends.

International varieties are also planted across the region, examples being merlot, cabernet sauvignon and cabernet franc.

Top Wine Denominations in Umbria

Sagrantino di Montefalco – The flagship red wine of Umbria, made with 100% of the native sagrantino grape. It is an intense drinking experience, rich with strong tannins and has a minimum ageing period of 30 months before release. It also comes in a sweet passito version. The village of Montefalco sits right in the heart of the region.

Torgiano Rosso Riserva – A second hugely important red wine from the Torgiano area. This is made with at least 70% sangiovese grapes and has a minimum ageing period of 36 months before being released. This elegant and structured wine has only a small annual production.

Orvieto – Probably the most famous Umbrian white wine, it is made around the town of Orvieto on the Umbria/Lazio border. Blended from the local grapes grechetto, trebbiano, verdello and malvasia. It is a crisp, mineral and aromatic, easy-drinking wine.

Colli del Trasimeno – Vineyards planted in the beautiful hills between Lake Trasimeno and Perugia produce reds with merlot, cabernet sauvignon and sangiovese grapes, and whites made with blends of native and international varieties.

Wine Tip

In times gone by Orvieto’s wines were known for being sweet and golden. The story goes that artist Luca Signorelli, who was commissioned to fresco the San Brizio chapel in Orvieto’s celebrated Duomo, asked for an unlimited supply of local wine as part of his remuneration. Over time, tastes have changed and today Orvieto’s white wines are generally crisp, light and dry. However, some producers still make the semi-sweet Orvieto abboccato style, as well as fully-sweet dessert wines, such as Barberani’s delicious Calcaia. The area around Orvieto is influenced by two large lakes, the volcanic Lake Bolsena and Lake Corbara formed by the damming of the Tiber River. The result of all this water is that vines here are affected by Botrytis cinerea, otherwise known as Noble Rot. Noble Rot punctures the grape skins, allowing the water inside to evaporate. This shrivels the grapes and concentrates sugars, acids and flavours, creating an extremely sweet yet balanced juice. The resulting wine is lusciously rich, smooth and silky.

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Our great friend and Hedonistic Hiking tour manager Marta Bonaventura has been teaching on-line Italian classes for over four years. She was also an adult teacher at a private language school in Melbourne during the time she was living in Australia.

Her classes can be tailored to suit any level, from absolute beginner to those with more proficiency and confidence. They can be one-to-one, or organised with a small group of up to three participants. Marta makes the classes fun, relaxed and friendly and will email pre-class information to students to enable them to feel prepared.

Her prices are very reasonable at €15.00 for 50 minutes for a solo student, and €25.00 for 50 minutes for a group. Payments can be made via Paypal and the only thing required is a computer with a camera so that the lesson can take place over Google Meet. Lessons are generally weekly but Marta is flexible depending on individual requirements.

If you would like to get started, or brush up on your existing Italian language skills, then you can contact Marta on for-marta@hotmail.com or via WhatsApp +39 342 594 6910.

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First-time guests are often worried that they will not be as fit as others in the group. Solid preparation, with some targeted exercises each day, will help to dispel those fears. As we now have just months to go until the start of our European season, it is time to get focussed and start your fitness regime! A chat with a fitness instructor will put you on track. However, not everyone wants to visit a gym, so our video below shows hugely beneficial exercises which can be done at home. Remember: Start slowly, be consistent and gradually build your strength. This film was put together in January 2025 with the kind help of Jackie’s Personal Trainer in Bright, Matt Molijn.

Cardio
 
Work on cardiovascular exercise to help your endurance levels, ideally at least 20 mins each day. This could be running, cycling or gym sessions if you are a member – anything which raises the heart rate and gets the lungs working!  Members of our team keep fit with many different activities: skiing, dancing, playing tennis, swimming or briskly walking the dog – the key is to find an exercise which you enjoy so that the activity is pleasurable.
 

Strength
 
As seen in the film above, there are many exercises you can do at home which don’t need lots of kit or pricey club memberships.  Squats, lunges, planks and press-ups can easily be achieved daily in the comfort of your own home. Just doing ten squats whilst waiting for the kettle to boil builds strength and doesn’t eat into your free time.  Resistance bands or free weights will give your muscles a bit more of a challenge.  And wherever you are – take the stairs!  It takes up no extra time but gets the leg muscles working, and you will reap the benefits on the ascents during the tour.

   
Stretching
 
We are big fans of Pilates and Yoga for keeping the body strong and supple.  These disciplines work on core strength, balance and flexibility, and help to combat daily stresses which can take their toll on the body. Jackie’s own Pilates teacher in Bright has designed an on-line series of exercises to prepare hikers for their tours, and this can be purchased for $35.00 for the four-part course. Find out more here.  

 Terrain
 
It is really important to practise before the trip on different types of terrain, including up and down hills, on rocky surfaces, grass or shale.  Working on your foot placement on uneven ground will build your confidence when you get out on the trail.  Stand on one leg whilst brushing your teeth or chatting on the phone – and make sure you do this on both legs equally, as one is always stronger than the other.

   
Equipment
 
We can’t stress enough times how important it is to wear in your boots before you start the tour and to walk out in the kit you will be using on the holiday. Footwear and clothing that chafes or rubs can really reduce your enjoyment. Practise as well with your rucksack, filling it with approximately the weight you will be carrying on the tour. The upper body exercises in the film above will help with this. If you are not accustomed to walking with poles, practise with these too – adjusting the height and working on how to place them for maximum benefit for your knees and overall balance. There is lots of advice online about best ways to pack your rucksack and also how to get the most from your walking poles. Have a look at this website as an example.

   
 Hydration and Nutrition
 
When you are practising, always set off well-hydrated. On hot days add a sachet of hydralytes (magnesium and potassium) to your water to help maintain hydration and energy. Make sure you carry enough water to see you through the duration of your hike.  Dried fruits and nuts are the best snacks for hiking – replenishing lost salts and boosting energy if you start to slow down. This is what we provide on the tours at frequent intervals along the trail.  And always remember that a good diet and a good night’s sleep will do wonders for your energy levels and help you to fully rest and recover after a long hike. Our menus for lunches and dinners on the tours are selected to be nutrient-rich and to balance the level of energy expended during the day.

Find out more about our recommendations for the best hiking kit, and sustainable hiking clothing.

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