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!

The beautiful historic Pre Alps town of Bassano del Grappa is renowned for its white asparagus, appearing mid-March to mid-June. The origins of the delicacy date from as early as 1200. The oldest legend attributes its introduction to Saint Anthony of Padua, who was fond of asparagus and spread knowledge of the vegetable to Bassano, when he traveled there in 1220 to prevent the Lord of the Western Venetian region, Ezzelino da Ramano, from continuing his violent ways. The asparagus is also tied to Saint Anthony because the harvest season usually ends on June 13, the Saints' feast day.

white asparagus bassano culinary tours italy
White asparagus from Bassano


A second legend dates to the 1500s, to the time of the first written texts mention the production of asparagus in Bassano. According to the testimony, an extremely violent hailstorm destroyed most of the harvest. The farmers, desperate for food of any kind, plowed the land under in a search for edible roots and tubers and discovered a delicacy: the tasty, pleasant white asparagus. In the 1500 and 1600s, the white asparagus of Bassano was prized, reserved for the banquets of the nobles of the Venetian empire. The most ancient recipe was asparagus and eggs, with olive oil and pepper.


The asparagus is an ancient vegetable, resembling prehistoric vegetables. In Bassano, the asparagus found the ideal environment: sandy, soft, well-drained and slightly calcareous soil aside the Brenta River. The soil type, combined with a particularly mild climate, produces a product recognized for its quality the world over. Its' pale color, tenderness and sweet-sour perfume make it particularly well-suited for rice dishes, soups, pasta and salads. Its tenderness allows one to enjoy the entire length. Due to its quality and delicacy, it is quite perishable and must be correctly conserved and served within a few days. Good preserving practices include immersing the asparagus in was between 6 and 8 degrees centigrade to inhibit oxidation. It is also beneficial to avoid prolonged exposure to light and open air.

white asparagus egg regional foods italy tours
White asparagus with egg - traditional cuisine


The producers of the white Bassano asparagus belong to the Association for the protection and valorization of the Bassano white asparagus, founded in 1998. The asparagus is protected by its own DOP trademark, a guarantee of high quality for the consumer that is recognized throughout Europe.

The production period goes from mid-March to mid-June. The maximum yield per hectare is 80 quintals, but the producers, complying with particularly stringent self-imposed quality regulations limit their yield to 40 quintals per hectare. This enables them to produce white asparagus with an extremely low fiber content. The total average production only reaches 1000 quintals, a quantity that is not suitable for mass consumption and is insufficient to satisfy demand.

The product is marketed tied in bunches of 1 to 1.5 kilograms. The bunches are tied manually with vegetable fiber, typically with a willow string. There is a band around the bunch carrying the name of the producer and the locality where it was produced, adhering to the traceability requirements for today's market.