Italian Sweets Itinerary


immagine1Italy has a population of more than 60 million people, and it is the fourth most populous country in Europe. About 10 percent of Italy’s population is over the age of 65. Rome, the capital city, was founded in 753 B.C.

With 48.6 million tourists a year (2014), Italy is the fifth most visited country in international tourism arrivals.[1] People mainly visit Italy for its rich art, cuisine, history, fashion and culture, its beautiful coastline and beaches, its mountains, and priceless ancient monuments. Italy also contains more World Heritage Sites than any other country in the world.

Map of the tour

Detailed Programme


Arrival at Orio Al SERIO Bergamo airport, transfer and check in at the hotel. Dinner and accomadation at the Hotel.
Scanno - Sulmona

After Brakfast, transfer to the airport and flight to Pescara. We initiate the visit to the old village of Scanno: town situated in the Abruzzo region of central Italy. Part of the town falls within the boundaries of the Abruzzo, Lazio and Molise National Park, the big attraction to the south of Scanno. As a traditional Italian hill town in a very scenic location - surrounded by the forest covered hills of the Apennines - Scanno is becoming quite established on the tourist trail in the region and is a popular destination in both summer and winter. The town is also a classified most beautiful village of Italy. After We continue with the visit of the chocolate company Pan dell’Orso.

Continuation to Sulmona and after lunch visit the old museum company of Pelino - a vast display of antique machinery that helped in the production of confetti. The museum was founded by the family Pelino in 1988 and is intended to celebrate not only the illustrious history of the company Pelino, but also the other ancient artisans who have contributed to the fame of Sulmona from the late medieval period onwards.

Dinner and accomadation.

Arrival at L’Aquila and visit two chocolate and bakery Companies: Cioccolato Glober Dolciaria, a local factory who began its activities in the world confectionery from 1970, and since then, has worked with the constant search for new tastes and sweet combinations and passion, and Dolci Aveja an old bakery of traditional sweets, commonly known as “amaretti”, pastries made of sugar and almonds, without flavors. In both companies, students will participate to the production process, chocolate tasting and workshop and they will prepare their own sweets. Companies are well known all over the world.

Lunch at a Country farm. After lunch, we continue to old nougat company Nurzia. “Flli Nurzia” founded in 1835: the traditional nougat Nurzia is well known all over the world and it is still prepared according to the ancient original receipt. Customers and clients from foreign countries come to visit the lab and watch the production process, under the owner's family control. Nougat Nurzia it's prepared still in the old laboratory attached to thestore – coffee (a jewel of liberty architecture and one of the precious jewels in the city ofL'Aquila), with ancient systems of working, with great attention to the selection of rawmaterials high quality (selected cocoa, italian hazelnuts and honey), with the same meticulous attention passed down from ancestors.

Visit to the bakery company Artemisia Liquori, a company who mixes tradition and innovation, and is known at international level. Elegant and fashioned in the packaging, this company is always interested in innovation and new markets.

Continuation to the old city of L’Aquila. The foundation of L'Aquila was closely associated with agitation for self-government on the northern borders of the Regnum Siciliae, which became increasingly turbulent after the death of the Emperor Frederick II. Round about the middle of the 13th century about 70 of the inhabitants of the castles, lands and villas of Amiterno and Forcona moved to the new city. The peculiar circumstances under which L'Aquila was founded determined the essential character of the city: each castle was assigned an area of land on which to build houses, a church and, in the church-square, a public fountain.
Dinner and accommodation.

After breakfast transfer to train station and departure to Foligno changing in Terni.
Arrival at Perugia and lunch in Università dei Sapori – National Center for Culinary Education and Culture – workshop in food design and chocolate

Training course of Italian artisan ice cream. It was during the Italian Renaissance when the great tradition of Italian gelato began. The famed Medici family in Florence sponsored a contest, searching for the greatest frozen dessert. A man named Ruggeri, a chicken farmer and cook in his spare time, took part in the competition. Ruggeri’s tasty frozen dessert of sweet fruit juice and ice (similar to today’s sorbet) won the coveted award, which immediately put Ruggeri in the spotlight. The news of Ruggeri’s talent traveled quickly and Caterina de Medici took Ruggeri with her to France. Caterina was convinced that only he could rival the fine desserts of French chefs – and had to make his specialty at her wedding to the future King of France. n the late 1500s, the Medici family commissioned famous artist and architect Bernardo Buontalenti to prepare a beautiful feast for the visiting King of Spain. Using his culinary skills to present an elaborate and visually pleasing display, Buontalenti presented the King of Spain with a creamy frozen dessert that we now call gelato. Buontalenti is considered the inventor of gelato. But it was Francesco Procopio dei Coltelli, a famous restaurateur, who made gelato famous all over Europe. Procopio moved from Palermo to Paris and opened a café that soon became the hub for every novelty, from exotic coffee, to chocolate, to a refined gelato served in small glasses that resembled egg cups. The Procope, as the café was known, soon became hugely successful and gelato spread throughout France and into other parts of Europe.
Accomodation in hotel and dinner.
Perugia - Dulcinea - Perugina Museum Factory

The visit starts with Dulcinea craft artisan chocolate factory and a lesson with the Maestro Vinicio about production of territorial pralines with olive oil – wine – zafron.

After lunch in medieval village, we continue with the visit of Perugina Museum factory – discover the most famous Italian chocolate pralines company in the world. Perugina was founded in Perugia proper in 1907, though didn’t begin producing its signature “Bacio” (kiss) chocolates until 1922. This chocolate and hazelnut treat (a sphere of gianduja, topped by a whole hazelnut and glazed with a layer of dark chocolate) was originally called “Cazzotto” (punch) because of its irregular fist shape. then it was renamed and added the tiny slips of paper printed with pithy romantic aphorisms which make the chocolates so distinct…and such a huge commercial success.
Perugina’s Bacio chocolates, as well as their other chocolate and candy products, are still made in their sprawling modern factory on the outskirts of Perugia.

After this sweet stopping, continuation to old city center of Perugia. Lifted by a hill above a valley patterned with fields, where the River Tiber runs swift and clear, Perugia is Umbria's petite and immediately likeable capital. Its centro storico (historic centre) rises in a helter-skelter of cobbled alleys, arched stairways and piazzas framed by magnificent palazzi (mansions).
History seeps through every shadowy corner of these streets and an aimless wander through them can feel like time travel.
Back in the 21st century, Perugia is a party-loving, pleasure-seeking university city, with students pepping up the nightlife and filling cafe terraces. The hopping summer event line-up counts one of Europe's best jazz festivals. Together with its spiritual sister, Assisi, Perugia is a candidate for European Capital of Culture 2019
Perugia - Assisi - Silvi

After breakfast, we start by visiting the rest of the city center of Perugia and then we will continue by exploring Umbria with the visit of Assisi and the cathedral of Saint Francis, one of the most important places of Christian pilgrimage in Italy. The basilica, which was begun in 1228, is built into the side of a hill and comprises two churches known as the Upper Church and the Lower Church, and a crypt where the remains of the saint are interred.

In the afternoon departure to Silvi (in Abruzzo), where there will be a “Sweets Welcome” (to be organized in the Hotel roof garden): Institutional welcome and meeting with a delegation from School and Municipality. Tasting of sweets productions from local enterprises.

H 9.00 – 11.30

Meeting with peers from the Vet School A.Zoli. Cooking laboratory “It’s cooking time!” in the school kitchen, which is actually rent in a Hotel, (history and method of a traditional local sweets recipe). The students will make the Parrozzo Recipe supervised by the Kitchen Professor from Vet school A. Zoli and together with students from the Italian Vet School.

Students will be told the history of this ancient originally homemade and very poor sweet named “Parrozzo”that was re-invented by a local pastry-cook in 1926 in Pescara (12 km from Silvi) but that is still a simple and delicious dome-shaped almond cake, flavoured with citrus zest and topped with a rich dark chocolate glaze. They also will get in touch with historical details such as that concerning  the Italian poet, playwright, and novelist Gabriele D’Annunzio (from Pescara also) who dedicated several poems to the sweet itself that still characterizes t its packaging.  At the end there will be the tasting of the typical sweet made together.

H 11.45 -13.00 Visit to the former Saila Liquorice brand which used to be an internationally known brand in the seventies/eighties. Actually the name of the factory is Cloetta Italia srl. The students will visit the production factory in Silvi.

Lunch at the Hotel

15.30 Visit to the balcony over the Adriatic sea. Students will reach the old village of Silvi (6 Km far from the Hotel) that appears like the prow of a ship on the edge of a hill situated at 240 meters above sea level. It offers one of the most charming and unique scenarios on the entire Adriatic coastline. The mediaeval village will be the theatre of a special visit with tea and homemade sweets offered by the bakery in the historical centre.

17.00 Ice-cream laboratory in Bar Gelateria Mirò

Students will assist the preparing of handmade ice-cream and after that they will test the just fresh made “gelato”

Dinner at the Hotel

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