Bike, Hike, Walk, Ski

You pick your activities; we’ll create your perfect tour. Kathy and Vernon work directly with you to create a trip to match your desires for accommodations, daily mileage, terrain, and activities such as wine tastings, cooking classes, shopping, and city tours.


Food and Wine

Any tour of Italy is incomplete without indulging in the amazing food and wine. But to truly appreciate It, and what makes Italy so unique, requires a understanding of the regional history, culture and geography. All become part of your adventure with Kathy, chef, food blogger, and Certified Italian Wine Professional, and Vernon, mountain guide, MS in European Literature and avid history enthusiast.


Your Unique Adventure

Not all private trips are custom. Most tour companies don't have the flexibility to deviate from their set itineraries, so there are always compromises. With Italiaoutdoors Food and Wine, your adventure will be as unique as you are, and your itinerary will be personally designed by Kathy and Vernon to meet the fitness goals and varied interests of your group.


The ItaliaOutdoors Difference

Truly Personalized Service and a Custom Plan for Every Trip

Kathy and Vernon


You communicate directly with Vernon and Kathy. We know your dreams for an Italy adventure, we’ll have it ready for you when you arrive.

No Group Too Small


Our small footprint allows us to travel like locals and enjoy spontaneous adventures as we explore the path less traveled.


Custom Plan


Each tour itinerary is unique and serves as a framework for an exceptional journey, where a thoughtful plan adjusts to your pace.




We focus on just a few select tours to provide an exceptional level of regional knowledge and an unforgettable authentic experience.

Customize Your Adventure - Bike - Walk - Hike - Ski
With Italys "Best Local Guide 2013"

Read about our tours in Adventure Cyclist August 2015

Our passion is creating intimate, personalized cycling, skiing, walking and hiking adventures that explore an authentic Italy
- its outdoor beauty, its hidden back roads, its small family producers, its traditional wines, at your preferred pace.
Tell Me More!

Named after the highest peak in Friuli-Venezia Giulia, Monte Montasio, where the mountain pastures are believed to produce the best milk for this renowned cheese. Mountain milk from the cows in this region is high in butterfat, bestowing the Montasio cheeses with its signature richness. Montasio has been produced in Friuli-Venezia Giulia since the 13th century. Benedictine monks from the Moggio Udinese Abbey perfected the cheese produced by the local shepards and began to export it towards the Adriatic, into the Veneto and over towards Trieste.

montasio regional cheese friuli private tours

Today, the production of these cheese is regulated by its own DOP, which guarantees the products quality and origin. Montasio can only be produced in Friuli-Venezia Giulia and certain provinces of the Veneto.

The production process today has been modernized, but still basically follows the same steps. The evening milking is partially skimmed, then combined with the milking from the following morning. The milk is pasteurized and then heated to 100°. Rennet is added to cause the milk to coagulate. The large curds are then broken up to smaller grains, and the milk reheated to facilitate the separation of these small curds from the whey. The curds are wrapped in cheesecloth and pressed to remove any excess whey. The cheese is then placed in a wet brine for 48 hours and then covered with dry salt.

After salting, the cheese is aged - from anywhere from 2 months to 2 years. This aging occurs in a temperature controlled room, or cave, and the cheeses are regularly turned and inspected. There are three types of Montasio. A Montasio fresco, or ‘fresh’ cheese is the youngest variety, aged only 2 to 5 months. The fresco is white, with a soft rind, and a mild, delicate flavor. Montasio mezzano has aged 5 to 10 months, is a bit more yellow, with a stronger, tangy flavor. The stagionato variety has aged for a least 10 months, and up to 2 years. It has a dark, hard rind, is golden yellow and quite firm. The stagionato is a great aged cheese for grating, and for making the traditional dish from Friuli-Venezia Giulia, frico.

These cheese, and the traditional dishes prepared with them, are celebrated each year at the Sapore di Montasio festival held each October in Codroipo, Udine.