In Le Marche, Italy, guests spend four focused days learning the craft of handmade pasta with Simonetta Capotondo, a sfoglina and professional pasta educator.

Beyond Sardinia’s beaches is an island of shepherds, bakers, farmers, cooks and artisans, where bread is still baked in wood-fired ovens, pasta is shaped by hand, and rural traditions remain part of daily life.

The freshest buffalo mozzarella. Tomatoes grown on steep terraces overlooking the Bay of Naples. The world’s best noodles from “the city of pasta.” These are the building blocks of the world-famous cuisine of Campania, the southern Italian region that includes Naples, Pompeii, the Amalfi Coast and Mount Vesuvius. On this exclusive-to-Milk-Street eight-day culinary tour, we get a perspective on Naples and Campania that few visitors ever do. We begin with a crash course in Neapolitan food led by Culinary Backstreets tour leader and Naples native Chiara Garofalo.

Milk Street on the Road: Thessaloniki & the Pelion Peninsula Welcome to Thessaloniki! After checking into our hotel in the historic heart of the city, we’ll make our way to a delightful private supper club for welcome.

Considering its small size, Catalonia has had a profound impact on the food world. From this bountiful territory nestled between Spain and France have come an almost hard-to-fathom number of culinary traditions and innovations, groundbreaking chefs, and iconic dishes – both new and old – that are celebrated the world over.

Emilia-Romagna, in Northern Italy, is the land of Parmigiano Reggiano, Mortadella di Bologna, Aceto Balsamico, Prosciutto di Modena, Sangiovese, Lambrusco, Barbera and Albana wines, medieval hill towns and breathtaking scenery.

Beyond the bustle of touristy central Venice is a series of small islands dotting the Venetian lagoon. This is where Venice’s wine is made, vegetables are grown, fish is caught and bread is baked.

Over the course of a week, this trip traces the story of the Dão region, from Lisbon’s historic wine culture to the granite slopes and high-altitude vineyards shaping the region today.

Fermentation, fire, and balance define Korean cuisine. From Seoul’s seafood markets and barbecue alleys to the mountain temples of Jeong Kwan Sunim, this journey explores the flavors, people, and traditions that shape Korea’s vibrant culinary soul.

From cochinita pibil cooked in underground ovens to corn milpas and family kitchens, this eight-day journey through Yucatán reveals the ancestral roots of Mayan cuisine. Meet the home cooks, farmers, and artisans preserving centuries-old traditions that shaped Mexico’s culinary soul.

Our trip begins in Osaka, a historic port and one of Japan’s largest cities, but also a place known for its laid back and fun vibe – and, above all, its love for eating and insatiable appetite for umami-laden flavors.

Milk Street on the Road: Baking Intensive in the Cotswolds & London We meet in the Cotswolds, a pre-Roman agricultural region famous for sheep farming, golden-stone architecture and beautiful landscapes. There we’ll immerse ourselves in regenerative wheat farming at a nonprofit farm education center and mill flour at an 8th-generation mill.

Milk Street on the Road: Mexico City Follow in Christopher Kimball’s footsteps during a weeklong immersion into the culinary traditions of Mexico City. This trip brings together the best of Milk Street’s and Culinary Backstreets’ networks and offers guests a one-of-a-kind introduction to a vibrant metropolis where pre- and post-colonial foods and culture collide and combine.

Rich mole, fresh fruit paletas, warm corn tortillas: these are the flavors of Oaxaca. In this weeklong trip available only to the Milk Street and Culinary Backstreets audiences, you’ll get a perspective on Oaxaca that casual tourists never get to see.

Milk Street on the Road: Trás-os-Montes, Portugal Farm to table is the way of life in Portugal’s Trás-os-Montes region. The locals raise animals, smoke their own meats, cultivate large vegetable gardens, grow grapes for wine, and tend to impressive flower gardens.

By the grace of geography, Istanbul sits astride one of the planet’s most monumental crossroads, bridging Europe and Asia and connecting diverse cultures — and their cuisines — since before the time of the Byzantines.

Milk Street on the Road: Penang Fragrant with lemongrass, galangal, ginger, coconut and spices, the food of Malaysia’s Penang tells a story of geography, trade, class and time. From the intricately prepared dishes of the Nyonya Peranakan culture to the vibrant hawker stall scene to the farms and fisheries of the rural lands, Penang is a rich classroom for the culinary traveler.