Each Your Business itinerary is built around the rhythm of a single home cook in a specific town. We don't bus you between regions. We sit you down in one, for five full days.
Slow rolling hills, pecorino caves, and a kitchen that has not changed since 1968. Lucia hosts you out of the family farmhouse, two doors down from her cousin's butcher shop.
A Baroque town, a sea you can swim in until October, and a cook named Salvatore who used to make granita for his grandmother before school. Sun-bleached and very loud.
A vertical town strapped between cliff and water. We cook with chef Anastasia Ruggiero on her grandmother's terrace, three switchbacks above the church bell. Mostly fish, mostly lemons.
Italy's green heart, a quieter version of Tuscany without the tourists. Truffle dogs, lentils from Castelluccio, and a cook named Caterina who runs the local trattoria three nights a week.