Worldwide

Milk Street on the Road: Thessaloniki & the Pelion Peninsula

The idyllic Pelion Peninsula, which sits halfway between Thessaloniki and Athens, is a magical place, one where old culinary traditions thrive, fresh produce and superlative seafood are king, and coastal villages dripping with unspoiled charm sit on centuries of history. On our nine-day trip through this region, we’ll get chance to explore – and taste – a side of Greece that most visitors to the country have yet to experience.

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Milk Street on the Road: Osaka to Kyoto

Fermented foods are at the heart of traditional Japanese culinary culture and there’s no better place to experience this than within Japan’s Kansai region, a living repository for some of Japan’s most important and ancient traditions. Join us on this nine-day trip through this historic heartland of Japan – home to the food-loving cities of Osaka, Nara, and Kyoto – as we meet craftspeople whose knowledge and expertise stretches back generations. From sake distillers to miso producers and tea farmers, Michelin-starred chefs and knife craftsmen, we’ll get a once-in-a-lifetime grounding in what makes this region’s cuisine world-class, while along the way eating meals both delicate and outrageous in their flavors.

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Dan Pashman’s Pasta Pilgrimage: Naples, Puglia & Rome November 12-20, 2024

On this 6-day Pasta Pilgrimage in Rome and Puglia, you’ll retrace Dan’s steps, eating at many of the same places where he ate, with many of the same people – including Dan himself, who will join the trip for several action-packed days!

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Milk Street on the Road: Catalonia

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. On this exclusive-to-Milk Street journey, we’ll explore Catalonia from the Mediterranean up to the Pyrenees in search of an answer to the question: Just what is it about this land that produces such culinary greatness? Along the way, we’ll meet the chefs, artisans, producers and families who are all part of this edible success story.

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Milk Street on the Road: Trás-os-Montes, Portugal

Greece off-the-beaten-path is the theme of our trip to the Peloponnese. An experience available exclusively to Milk Street guests, this week will focus on the hyperlocal cuisine of the Mani Peninsula in the far south of the country. Your teachers and guides are Greek food expert and chef Carolina Doriti and Maniot chef Stavriani Zervakakou.  We’ll start with a short stop in Athens where we will position the cuisine of Mani within the diversity of Greek cooking. We’ll sample it all—traditional items like spanakopita and real-deal Greek coffee, Maniot cured meats and custard pies, honeys from all regions of Greece, a flight of Greek wines from small producers, and a shot or two of raki. Then, we head south.

Worldwide

Sardine City: Fish Tales and Tradition in the Porto Docks

On this full day tour, we’ll explore Matosinhos, a fascinating seaside town on the outskirts of Porto, and its fishing traditions, visiting bustling markets, neighborhood grill spots, and a spectacular sardine cannery which has been in business since 1920.

Worldwide

Milk Street Cooking Retreat: Emilia-Romagna with Viola Buitoni

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. It is a food lover’s and traveler’s dream destination, and where you’ll make pasta by hand, cook multi-course North Italian feasts, visit the best small-scale producers of famous and lesser known regional products, shop in local markets, and relax by the pool during our first ever Culinary Retreat. Hosted by cookbook author, cooking teacher and Friend of Milk Street, Viola Buitoni, this week-long exploration of Emilia-Romagna’s Modena and the region surrounding it offers travelers a slower pace, flexible days and the chance to participate in longer, more frequent hands-on cooking sessions.