Just Launched: Italy Regional Travel Guides! 🇮🇹✨


Hi Reader,

We know that when it comes to Italy, choosing where to go can be overwhelming—that’s why we just launched our Regional Travel Guides to help you plan like a pro!

Our guides dive into nine of our travel client's favorite regions and covere where to stay, what to eat, and even recipes to try at home so you can experience the best of Italy, whether you’re planning a trip or dreaming of one.

Piedmont – Home to Barolo wine, white truffles, gianduja chocolate, an incredible cafe culture, and some of the best food in Italy.
Lombardy – From Milan’s fashion scene to a world-class sparkling wine region and the stunning lakes, this region is all about luxury and charm.
Liguria – Picture-perfect coastal villages, some of Italy's best beaches, fresh seafood, and focaccia and pesto made where they was born.
Emilia-Romagna – The classic foodie heart of Italy, famous for Parmigiano-Reggiano, prosciutto, balsamic vinegar, and handmade pasta.
Tuscany – Renaissance art, rolling hills, world-class wines, rugged coastline, and the perfect mix of countryside and culture.
Lazio – So much more than just Rome—this region is full of ancient ruins, lovely lake towns, stunning gardens, and numerous hidden gems.
Campania – Pizza in Naples, breathtaking Amalfi Coast views, island hopping, and rich culinary history.
Puglia – Stunning beaches, whitewashed villages, rugged landscapes, and some of the best olive oil you’ll ever taste.
Sicily – A melting pot of cultures, incredible seafood, and dramatic landscapes.

And we’re just getting started—we’re adding more content for Umbria and other regions soon, so keep an eye out!

Ready to plan your Italian adventure? Click here to explore the guides, and if you need advice crafting the perfect itinerary, book a call we'd love to help!

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Salt & Wind Travel

At Salt & Wind Travel, we’re on a mission to help food lovers like you dive deeper into some of the world’s top food and travel destinations. As food and travel lovers, we understand the desire to feel more connected to where food comes from and experience it all firsthand.

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