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.

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: 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.

Milk Street on the Road: Transylvania Seated inside the arc of the Carpathian Mountains, Transylvania is a bucolic landscape of meadows, horse-drawn carts, ancient forests and alpine peaks. Culturally, it’s where Romanian, Hungarian, Saxon and Ottoman influences overlap to form today's Transylvanian cuisine.

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.

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.

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.

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.

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: 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.

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.