Travel with sourdough bread baker Maurizio Leo to far-off (and sometimes close-by) lands in search of the best sourdough bread, pizza, and more. Trips take travelers in small groups to well-known—and sometimes off-the-beaten-path—spots, making and serving some of the best food in the area.
Or, take an upcoming sourdough workshop and work directly with Maurizio in the kitchen to make rustic loaves, pan breads, delicate brioche, and more.
Upcoming Trips in 2025
TASTE Travels Italy: Baking in Northern Italy
LIMITED SPACE REMAINING
September 13-19
Click here to download the full-color trip brochure.
Join author and baker Maurizio Leo and author and editor of TASTE Matt Rodbard, for a delicious journey through northern Italy to taste and bake the breads, pastas, and culinary delights of the region. Experience hands-on workshops, meet artisan food producers, and immerse yourself in the gastronomic heart of Italy.
Trip Highlights
- Learn breadmaking secrets with Maurizio Leo in intimate, hands-on workshops
- Master the art of Panettone with a dedicated masterclass
- Create authentic, fresh pasta with legendary pasta-maker Alessandra Spinsi
- Visit artisanal Parmigiano Reggiano and balsamic vinegar producers
- Experience the best of regional cuisine from tagliatelle al ragù to tortellini in brodo
Daily Itinerary
Day 1: Arrival in Italy (September 13)
Arrive in Bologna and transfer independently to the 4-star Grand Hotel Terme di Riolo, nestled in the scenic hills of Emilia-Romagna (a 50-minute drive from Bologna airport). Gather with fellow bakers for a welcome reception and learn to make piadina, a traditional non-leavened Italian wrap, in a hands-on workshop with Maurizio. Sample your freshly made piadine on the terrace overlooking the rolling hills. Depart by bus for a local agriturismo and enjoy a rustic welcome dinner featuring typical hand-made pastas.
Included: Dinner
Day 2: Italian Flour Milling & Chestnuts (September 14)
After breakfast, drive to Monghidoro to visit Forno Calzolari for a local cookie tasting. Explore several stone mills to learn about ancient milling processes. Participate in a baking workshop focused on feeding and refreshing sourdough and bread baking using wood-fired ovens. After lunch featuring freshly baked warm bread, take a guided walk through a chestnut forest to learn about cultivation and local baking applications. Conclude with a tasting of cookies made with chestnut flour, ricotta cheese, and chestnut honey. Evening at leisure with time to enjoy the hotel spa.
Included: Breakfast, Lunch, Tasting
Day 3: Tagliatelle, Tortellini & Tortelloni (September 15)
Check out and head to Bologna. Begin with a pasta masterclass with legendary sfoglina maestra Spinsi, learning the art of handmade pasta shapes. Enjoy a pasta feast featuring tortellini in broth, tortelloni with butter, and tagliatelle with Bolognese meat ragù. Afternoon walking tour through Bologna’s center to visit markets and purveyors of parmesan, prosciutto, and mortadella. Evening dinner at Ristorante Da Cesari, a Bologna institution.
Included: Breakfast, Lunch, Light Dinner
Day 4: Aceto Balsamico & Parmigiano Reggiano (September 16)
Early morning visit to a local parmesan producer to witness the meticulous craftsmanship and taste different aged varieties. Visit Acetaia Leonardi near Modena for lunch and a curated balsamic vinegar tasting. Tour the acetaia to learn about their prized nectar and sample their award-winning balsamic panettone with sour cherry. Free evening to explore Bologna.
Included: Breakfast, Lunch
Day 5: Panettone: A Milanese Story (September 17)
Travel to Milan with time for an independent lunch. Take a guided city walking tour followed by coffee at a historic café. Begin part 1 of your Panettone masterclass, creating both traditional and modern versions, plus Italian-style croissants (cornetti) with various fillings. Dinner at Osteria Conchetta featuring classic risotto alla Milanese with saffron.
Included: Breakfast, Dinner
Day 6: Rustic Bread and Panettone (September 18)
Return to the cooking school to finish your panettone creations, which will be individually packaged to take home. Free time for lunch in the Navigli neighborhood. Visit Davide Longoni Bakery to meet this pioneer of modern baking and taste his rustic breads. Farewell dinner at Da Giacomo featuring sumptuous tagliata steak.
Included: Breakfast, Lunch, Dinner
Day 7: Arrivederci (September 19)
Individual transfers to Milan Linate or Malpensa Airport for departure.
Accommodations
- Grand Hotel Terme di Riolo (2 nights)
Four-star historic 19th-century country estate, located in the hills outside Bologna (about 50 minutes-drive from the airport). Guest rooms are elegantly furnished with parquet floors and a modern aesthetic. Rooms overlook the garden or surrounding countryside. There is a spa and wellness center with thermal baths where guests can relax. The in-house gourmet restaurant features seasonal produce and creative twists on typical dishes. - Art Hotel Orologio (2 nights)
Charming four-star boutique hotel, ideally located in the center of Bologna, on Piazza Maggiore, overlooking the monumental clock tower. The building dates back to the 19th-century and was recently fully refurbished. Guest rooms are warm and welcoming with an “at-home” feel and all modern comforts. Public spaces around the property are filled with works of art. - ART Hotel Navigli (2 nights)
Four-star hotel in the Navigli – trendy canal district offering elegant, modern-design functional guest rooms. The hotel offers a roof garden with a wellness center, a small gym and a bar. There are many cafes, restaurants and art galleries within easy walking distance of the property.
Pricing
- Double Occupancy: $9,850 USD per person
- Single Occupancy: $11,330 USD
- Deposit Required: $1,000 USD
*Trip is all-inclusive but does not include airfare
Questions?
Please email [email protected] or call 1-877-298-9677.
See the Terms and Conditions page for more information on what’s included with each trip, including accommodations, meals, transportation, and more.
Upcoming Local Workshops
Maurizio Leo and Graison Gill at Chimacum Valley
Description: Growing, Milling, and Baking on the Farm at Chimacum Valley Grainery
When: May 16, 17, 18, 2025
Where: Chimacum Grainery, WA
Who: Graison Gill and Maurizio Leo
Cost: TBD
Info:
Join master bakers Maurizio Leo and Graison Gill at Chimacum Valley Grainery on Washington’s Olympic Peninsula on the weekend of May 16th-18th, 2025, for a unique farm-based workshop deepening skills for experienced home bakers.
Chimacum Valley Grainery is an organic family farm, stone mill, wood-fired bakery, and craft micro-brewery — growing and milling heritage and modern landrace grains that are cultivated for flavor, nutrition, and local climate resilience. The farm is located in a fertile valley along a salmon stream, and in view of the Olympic Mountains.
This workshop offers an opportunity to work with fresh stone-milled organic flours and both woodfired and electric ovens. Learn to manage fermentation, mix, shape, and bake a wide variety of doughs, from large country loaves to crusty baguettes to rye pan loaves to delicate bialys— all while enjoying a weekend on the farm and tasting the locally grown grains and fresh produce of the Olympic Peninsula.
About the Bakers
Graison Gill has been baking and milling for 15 years and has taught worldwide. His passion for ecology, food systems, nutrition, and craft made him a finalist for a James Beard Award as the country’s best baker in 2020.
Maurizio Leo has been baking bread and helping others do the same for over a decade at the website The Perfect Loaf. His primary focus is on sourdough bread and pizza and is the author of the James Beard Award-winning cookbook The Perfect Loaf
–SOLD OUT–
Join Me in a Future Workshop or Trip!
1. Join The Baker’s Corner
Members get an early booking opportunity on all trips and workshops. PLUS, access the recipe archives, join the private baking community, and get discounts on my favorite baking tools and ingredients.
2. Join The Newsletter
Then, travel and workshops go out to the main newsletter. Sign up below:
Past Travel, Trips, and Workshops
A look at past trips to Italy, France, and more. Plus, workshops and classes taught in the USA and abroad.
