This month, the team at the pub in the village where our UK office is based decided to rally local people and organise a walking group. Annabel went along to discover the benefits of joining in.

Physical and Mental Health

A local walking group is a great way to improve your physical health while enjoying the outdoors. We all know that regular walking can help strengthen the heart, improve fitness, support healthy weight management and increase energy levels. Spending time in nature and taking a break from the usual routine is equally important for our mental health. On this first outing our group walked for around 2.5 hours on undulating terrain across local farmland, and because the conversation kept flowing the time just flew by. We barely noticed the rain which came just at the end of the walk.

Building Friendships

The group had an immediate shared interest in walking and staying active and the relaxed environment meant that conversations could develop naturally. Some in the group were already friends, others had partners who were not walking and some were solo walkers, but everyone was easy to chat to and all sorts of local connections were soon uncovered. Our walk ended in the pub with a convivial drink by the fire, and it rounded off a great morning.

Sharing Motivation

There was a real sense of mutual motivation and encouragement. I have always found it easier to stick to an exercise routine when other people are expecting me to turn up, and so I am far more likely to make this a regular activity. It is the same with tennis, pilates or my fitness class: when I know its a team effort it seems much more enjoyable and less of a chore than exercising alone.

Exploring the local area

I think we all learned something new about our surrounding area. From the history of certain buildings to catching up about new openings in the neighbouring villages, everyone had something to contribute. Lots of people had ideas for other walks nearby, and we shared opinions about everything from local theatre productions to the best pubs in the area.

Free Fun

We are all aware that gym memberships, personal trainers, club fees and so on come with price tags which add up over the year, and can seem expensive if not used to the full. Walking is a totally free activity! With the combination of exercise, friendship, fresh air and exploration, a local walking group can be a simple and enjoyable way to lead a healthier and more connected lifestyle. I thoroughly enjoyed my day and am looking forward to the next outing already.

If you have walked with Hedonistic Hiking before then you will know the enjoyment of a shared endeavour and the sense of bonding that comes with completing a hike together. If you are in training for a Hedonistic Hike in 2027, then why not look out walking groups in your area? This will help to maintain your fitness for the holiday and might spark some new friendships too! If there isn’t one in your area, then why not think about setting one up?

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Take a collection of extraordinary classic cars, add a thrilling challenge, then throw in a spectacular backdrop and flag-waving Italian crowds, and you’ll find yourself immersed in one of Italy’s most dazzling events. The Mille Miglia is arguably one of the world’s most iconic classic-car road rallies, and when it comes to the centenary anniversary, you know the bar will soar even higher. In any year, the Mille Miglia is where racing history, remarkable cars, glamour and striking Italian scenery all blend to form an unforgettable event. The 2027 centenary edition is planned to recreate much of the character of the original 1927 event, with historic roads and locations incorporated into a route that has been designed to echo that of 1927.

What is the Mille Miglia?

The Mille Miglia is a 6-day event in which historic cars participate in a long-distance road rally through Italy, covering approximately 1600km. With restricted eligibility and attracting an international audience, participants range from private collectors and classic car enthusiasts to a small number of celebrities. But it’s the street festival atmosphere surrounding the event that is the big appeal for onlookers. The cars whizz through town centres, villages, piazzas and the countryside, along roads lined with cheering spectators and awash with Italian flags and in the evenings, locals and tourists crowd into central piazzas to view the collections of Ferraris, Alfa Romeos and Maseratis lined up at start/finish areas in atmospheric settings.

History of the Mille Miglia

The first Mille Miglia took place in 1927. Originally an extraordinary speed road race from Brescia to Rome and back (around 1,000 miles), the course was completed in a little over 21 hours. In the 30 years that followed, the race became one of the world’s most dangerous road races, attracting some of the world’s greatest drivers, but in 1957, a fatal accident involving the driver Alfonso de Portago, his co-driver and spectators, brought an end to the high-speed race. Its reincarnation in 1977 framed the event as a historic car rally, rather than a speed race, and today’s event is essentially a historic car showcase, with timed tests, precision driving and navigating all playing their part.

Who can enter the Mille Miglia?

Over 400 two-person crews from 29 countries took part in the 2026 event but the fundamental entry requirement lies primarily with the car. You’ll find all the top manufacturers’ names on the participants’ list, including Ferrari, Alfa Romeo, Mercedes-Benz, Porsche and Maserati, but sadly, zooming up in the latest Ferrari doesn’t secure admission. The rules specify that the car itself or its model must have participated in the original Mille Miglia between 1927 and 1957 and be registered with the Registro 1000 Miglia. However, occasionally, a car that hasn’t previously competed but is deemed historically significant will be admitted.

Where can I see the 2027 Mille Miglia?

While the 2027 race will follow closely in the footsteps of previous events, it will be characterised by several key elements. Reminiscent of the 1927 race, the course returns to a looped route, following the original anticlockwise direction and finishing in Brescia. This is the 2027 route:

Monday 24 May Brescia – Parma
starting in Brescia, the spiritual home of the 1000 Miglia.
Tuesday 25 May Parma – Florence
including Modena, one of Italy’s great automotive centres, and finishing in Florence’s Piazza Santa Croce
Wednesday 26 May Florence – Rome
through Arezzo, Siena’s scenic Piazza del Campo and Pienza
Thursday 27 May Rome – Cervia
through Assisi, Perugia, Gubbio and Macerata
Friday 28 May Cervia – Verona
through Ferrara, Padua, Valdobbiadene (the heartland of Prosecco) and Vicenza, to Verona
Saturday 29 May Verona – Brescia
via Lakes Garda and Iseo, and Franciacorta, returning to Piazza Vittoria in Brescia.

If you’re joining our Wilds of Abruzzo tour (14-22 May 2027), why not extend your holiday in Italy to take in the 2027 Mille Miglia? With the tour ending in Rome, you’d be perfectly placed to experience the rally at its halfway point. The exact route is still to be confirmed but the traditional Rome arrival is around Villa Borghese and Via Veneto. If you’re joining our Slovenia and Friuli tour (1-9 June 2027), you may wish to kickstart your holiday exploring the wines of the Veneto region and catching a glimpse of the rally in Padua or Vicenza.

For full details of the Mille Miglia 2027, please visit https://1000miglia.it/en/.

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Kihlgren was Milanese, of Swedish-Italian background, and the third son of a wealthy family of cement entrepreneurs. His background is important because much of his later philosophy rebelled against conventional property development and the indiscriminate use of concrete. He set out to prove that preserving a place exactly for what it is can be an economically viable and sustainable form of development.

He had a restless and adventurous personality. It was while travelling through Abruzzo on a motorcycle in the late 1990s that he encountered the dilapidated, medieval village of Santo Stefano di Sessanio. This remote, mountain village became his great experiment.

He began acquiring abandoned properties and restoring them meticulously. His ambition was to preserve the village’s architecture, materials and atmosphere while creating an economically viable reason for people to return. He had a vision for making money from conservation rather than from destroying the landscape, and giving back life and jobs to the local community. His restorations were painstaking, focussing on maintaining local architecture, using traditional materials and crafts such as weaving, and championing ancient recipes and regional produce. The notion of restoring all the existing properties in one village became known as an “Albergo Diffuso” or “Scattered Hotel” and the model has been copied many times across Italy. The Albergo Sextantio was opened in 2005.

The village hotel began attracting international visitors, creating employment and giving economic value to buildings that otherwise might have continued to decay. We first stayed in the wonderful Sextantio hotel in 2013, on the very first departure of our Wilds of Abruzzo tour, and we have visited almost every year since. This hotel is truly a masterpiece and we have formed a very special relationship with the village and the staff over the years. It is an utterly magical experience for all who stay.

Kihlgren’s second experiment took him to the extraordinary Sassi di Matera, the ancient cave dwellings of the city of Matera carved out of the limestone cliffs. Here he developed a second hotel. Rather than disguising the caves behind conventional hotel architecture, he preserved their raw character. Stone surfaces were restored, while modern plumbing, electricity and heating were carefully incorporated. He modernised the function of the caves whilst faithfully preserving their identity. Guests on our Southern Italy tour have slept in these cave dwellings since our first tour in 2015, and it is an unforgettable hotel.

In his later life he took on challenges in Africa. He was closely involved with the building of a paediatric hospital in Congo. He helped to develop tourism projects whose profits could help finance healthcare for the local population, and worked on a health-insurance scheme. He was working right up until his untimely death at the age of only 60.

The interesting contradiction at the heart of Daniele Kihlgren’s life is that he came from a family associated with the cement industry, yet became one of the strongest advocates for avoiding unnecessary new construction.

Other similar projects have started to appear all over Italy. We stay in another on our Southern Italy tour in Rotonda, and on our Northern Tuscany and Ravenna and Northern Lombardy tours we stay in other “Alberghi Diffusi”. There is now a National Association for these projects and you can find out more about this from their website.

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Making a single wheel of authentic Parmigiano Reggiano requires about 550 litres of raw cow’s milk, natural rennet, fermented whey, and salt. The milk must be a blend of evening milk and fresh morning milk. Added to this is the whey starter, which is left over from the previous day’s cheesemaking, and rich in natural lactic bacteria. Also added is rennet, a natural calf enzyme used to curdle the milk. Pure sea salt is added during the long soaking period in brine.

The mixture is poured into giant copper vats and heated until it coagulates into a solid mass. Cheesemakers use a tool called a “spino” to break the curd into tiny, grain-sized pieces. The heavy cheese solids sink to the bottom of the copper vat and fuse together into a single mass. This mass is lifted out using linen cloth, and then cut it in half. Each half forms a wheel.

Next the cheese is put into round metal moulds. A dotted band around the mould imprints the “Parmigiano Reggiano” name, date, and dairy registration number directly onto the rind, while the cheese is still soft. After a couple of days, the wheels are submerged in a saturated saltwater bath for 20 days. The salt hardens the rind and starts to preserve the cheese.

The wheels move to an ageing warehouse for a minimum of 12 months. They are stored on wooden shelves in a carefully climate-controlled environment. During this time three major changes occur. The wheels continuously lose water. This causes the cheese to compact, the rind to harden, and the flavours to concentrate. Enzymes naturally present in the milk break down proteins into free amino acids. This process makes the cheese highly digestible and completely lactose-free as it matures. The breakdown of these proteins forms small, crunchy white spots called tyrosine crystals. These “little diamonds” give the cheese its signature granular texture.

After at least 12 months of ageing in the warehouse, the wheels are tapped by a “battitore”, an expert using a small metal hammer. A clear, uniform sound means the inside is solid. A dull or hollow sound means there are cracks, air pockets, or defects. Only wheels that pass this test get the official hot-iron brand and can be sold as authentic Parmigiano Reggiano.

On our Parma, Tuscany and Ligurian Sea tour we are hiking in the high pastures around the city of Parma. At these higher altitudes the cows are grazing on a biodiverse diet of alpine grasses, herbs and flowers which make the milk rich, with a higher concentration of aromatic compounds. This adds a sweetness to the cheese, along with deeper herbal flavours, and a velvety texture which melts in the mouth. These wheels also develop a rich straw-yellow colour. This cheese has its own DOP label and is known as Parmigiano Reggiano “Prodotto di Montagna”. It undergoes a quality check with the hammer after 20 months of ageing and is commonly sold aged for 24, 30, or 36 months. It is marked with a distinctive green and gold seal.

We get to visit a cheesemaker on the first day of our tour and, most importantly, do some tasting! If you come across this Parmigiano Reggiano “Prodotto di Montagna” for sale in your local shop or Deli, it may cost a little more but think of the time and passion that has gone into its production, and pay a little extra for a piece of perfection!

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Puglia, the heel of Italy, is one of the country’s most important wine-producing regions, known for its warm Mediterranean climate, fertile soils, and long winemaking tradition. The region produces a wide variety of wines, with red wines particularly prominent, including those made from indigenous grapes such as Primitivo and Negroamaro. The hot, dry summers and abundant sunshine help the grapes develop rich flavours and ripe fruit characteristics, while coastal breezes can provide cooling influences. Historically, Puglia exported large quantities of wine in bulk, which was used to strengthen or blend wines produced elsewhere. In recent decades the region has increasingly focused on bottled, higher-quality, flavourful wines that offer excellent value, helping to build Puglia’s reputation as a destination for distinctive Italian wines. A large share of its production is sold to European markets, as well as countries such as the United States and Canada. Hikers on our Southern Italy tour will taste wines from this region, particularly when they reach Matera.

Key White Grapes of Puglia

Verdeca — Probably the region’s best-known native white grape. Fresh, citrusy and mineral, especially associated with Valle d’Itria and wines around Locorotondo and Martina Franca.

Bianco d’Alessano — A traditional Valle d’Itria variety, often blended with Verdeca. Produces delicate, aromatic, relatively light-bodied whites.

Bombino Bianco — Widely planted in southern Italy and important in northern/central Puglia. Generally produces light, fresh, high-acid wines.

Malvasia Bianca — Several Malvasia types are found in Puglia. They tend to bring floral, peachy and sometimes slightly exotic aromas.

Impigno — A lesser-known indigenous variety from the Ostuni area, typically used for fresh, aromatic white wines.

Pampanuto — A local white grape of northern Puglia, particularly associated with the Castel del Monte area.

Fiano — Although native to Campania, the white grape Fiano is also cultivated in Puglia and has become important in the region, particularly around Salento and the Valle d’Itria.

Key Red Grapes of Puglia

Primitivo — One of Puglia’s flagship grapes, especially associated with the wine-growing areas of Manduria and Gioia del Colle. Rich, ripe and powerful, often with high alcohol.

Negroamaro — A defining grape of Salento, particularly around Lecce, Brindisi and Taranto. Deeply coloured, full-bodied with notes of black cherry, herbs and spice.

Nero di Troia — The principal native red of northern Puglia, especially the Castel del Monte area. More structured and tannic than Primitivo, with dark fruit, violet and spicy character. Sometimes this is known as Uva di Troia.

Susumaniello — A distinctive variety, historically centred around Brindisi. Produces deeply coloured, fresh, fruity wines and is increasingly bottled as a varietal.

Ottavianello — A rare traditional grape of the Ostuni area. Generally produces lighter, aromatic reds and rosés.

Malvasia Nera — Several local Malvasia Nera biotypes exist in Puglia, commonly used in blends with Negroamaro and other grapes. Adds colour, fruit and perfume.

Key Wine Denominations of Puglia

Primitivo di Manduria — probably Puglia’s best-known denomination, centred on Primitivo around Manduria and Taranto. It produces rich, powerful reds, as well as a distinctive and sweet Dolce Naturale made from slightly dried grapes.

Castel del Monte — in northern Puglia, particularly around Bari and Andria. Known for Nero di Troia, as well as Bombino Nero red and rosé.

Salice Salentino — centred on Salento and strongly associated with Negroamaro, producing full-bodied red and rosé wines.

Gioia del Colle — an important denomination for Primitivo, generally producing wines with a fresher, more structured character than those from Primitivo di Manduria.

Brindisi — centred around Brindisi, producing red, rosé and white wines, with Negroamaro particularly important.

Leverano — in the province of Lecce, producing a range of wines, including those based on Negroamaro and Malvasia Nera.

Copertino — another Salento denomination, particularly associated with red wines based on Negroamaro.

Locorotondo — one of Puglia’s notable white-wine denominations, based mainly on Verdeca, Bianco d’Alessano and other local varieties.

Martina Franca — a traditional white-wine denomination using local varieties including Verdeca and Bianco d’Alessano.

Wine Tip

Puglia makes some delicious rosé wines which go by the name of “Rosato”. They are loved for their vibrant colour, refreshing character and expressive Mediterranean style. Made chiefly from the local red grape varieties Negroamaro, Primitivo and Nero di Troia, Puglian “rosatos” range from pale pink wines to deeper, more intensely coloured styles. They often combine red-fruit flavours such as strawberry, cherry and raspberry with subtle floral and herbal notes, balanced by lively acidity. They pair very well with seafood, salads, grilled vegetables and lighter Mediterranean dishes.

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How did you first come across Hedonistic Hiking?

I found Hedonistic Hiking through a Google search. After losing my husband to cancer, I realized how quickly life can change. Being healthy and strong, I wanted to travel while I could. Before he passed away, we had planned to walk around the Isle of Wight, and I still wanted to fulfill that wish. I initially looked into circumnavigating Mont Blanc but could only find hut-to-hut options that were not all-inclusive. I didn’t want to stay in huts or manage unexpected costs. Eventually, I found Hedonistic Hiking and contacted Jackie. It offered the perfect combination of excellent food, wine, and walking.

Had you done escorted group tours before?

My husband and I always travelled alone. Coming from that background, adjusting to group travel was challenging at first, but I now see the advantages of meeting new people.

How much of an experienced hiker were you on your first trip?

I was more of an avid walker and nature lover than an experienced hiker. However, in the years before joining Hedonistic Hiking, I became stronger and did more hiking, including visiting national parks here in the US, which I loved.

How do you find the dynamic of our style of small group travel?

I love spending days with newfound friends—some like me are repeat customers, but all have a common bond. I love the challenge of a great hike followed by a beautiful meal, wine, and lovely lodgings. It is a perfect day!

Have you made friends with whom you might travel in the future?

I have met many wonderful people on my trips with Hedonistic Hiking, many of whom I have walked with multiple times. It is always fun to meet new people and reconnect with others.

How do you keep fit for the hiking holidays

I go to the gym pretty much every day and walk the hills of San Francisco. I don’t do as much actual hiking as I’d like because I’m single and it can be hard to find a hiking partner.

What continues to appeal to you about travelling with Hedonistic Hiking?

I look forward to my HH trips all year round. I love the whole routine, food, wine, walking, and the wonderful people I’ve met.

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We started our ascent from the picturesque village of Drežnica at the foot of the mountain and then climbed 1,600 metres on the first day up to a cosy rifugio. The weather was kind to us: the rain and storms waited until we were safely inside the refuge with a warm fire and plenty of hot food. The only problem was that the kitchen had run out of wine (a disaster in HH terms!!) and there was a long walk in the rain to the loo!! It slept 42 but luckily there were only 3 of us as it might have been a bit too cosy! Amazingly they cooked us eggs for breakfast. The refuge manager’s mother had hiked up the previous week bringing 40 eggs, which they offered to special guests!

Our descent was more gradual as we split this over the following two days. The second refuge was much busier, being only a 2hr ascent from the valley. We had our own room (bunks!) and there was a bathroom, with hot water, just down the corridor. It was near beautiful Lake Krn which we passed en route.

Italian troops captured Monte Krn early in the war, and the surrounding mountains became the scene of fierce fighting. Soldiers faced not only enemy fire but also extreme cold, storms and avalanches, making the mountain warfare particularly harsh. On the hike we saw remains of trenches, fortifications and other discarded military weaponry. These items are a lasting reminder of the terrible human cost of the Battles of the Isonzo, where hundreds of thousands of soldiers on both sides lost their lives to the conflict. The challenges and futility of the mountain warfare and the extreme conditions were striking and thought-provoking. We couldn’t help but make comparisons as we hiked the trails for pleasure in all our modern weather-proof gear and comfortable walking boots.

Hikers on our Slovenia and Friuli tour do have the opportunity to visit the award-winning museum in Kobarid which is dedicated to the events of WW1. Our adventure was physically challenging but richly rewarding: the mountain is really an open-air museum still communicating the events which took place there over 100 years ago.

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Ingredients:

25g sea salt flakes

1 litre filtered water

500g cherry tomatoes, washed

Aromatics of your choice incl:

2 to 3 garlic cloves, peeled

1 or 2 whole chillies, red or green

1 tsp fennel seeds

A few celery sticks

2 to 3 stalks basil

Method:

To make the brine: put the salt into a small saucepan with 250ml of the water. Heat through until the salt has dissolved. Leave to cool a little then pour in the remaining water, which should bring the liquid to room temperature.

Pack the cherry tomatoes into a 1-2 litre sterilised Kilner jar, layering them with the aromatics you have chosen. Pour over the cooled brine to cover the tomatoes.

If you have a fermentation weight place on top of the tomatoes to ensure everything is below the level of the brine and fully covered. If you don’t you can pour a little water into a small freezer/ziplock bag and seal. Lay this in the jar opening which will weigh down the contents. Do not close the lid on the jar.

Leave at room temperature for 4-7 days depending on how hot the room is. You should see bubbles appearing in the jar and the brine will start to go cloudy. Once fermentation has been reached, you can seal the jar and store in the fridge for up to two weeks.

These tomatoes are bright and fizzy and complement rich, earthy flavours. We have found them to be delicious on a classic bruschetta, or paired with ricotta or goats cheeses, or added to cold pasta or grain salads to act as an instant dressing.

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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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