Zingerman’s Food Tours
Zingerman’s Food Tours is about connecting with people and places through the food. Zingerman’s take a small group, settle in, and explore a cuisine and culture. You eat, talk with the locals, and learn directly from the artisanal food and wine producers about what they do. You’ll go behind the scenes and learn from the locals about what makes the food so special.
Traverse City/ Leelanau Peninsula, MI (Zingerman’s first domestic tour!) May 17-19
A very special 3-day tour, packed full of tasting, eating, drinking, and learning about great food and beverages directly from the artisans who make them! These producers will open their workshops to us and share their passion for what they do. The local food scene up there is thriving – from farmers and cheesemakers to chefs and winemakers, everyone we talk to in that area is really excited about what’s happening and how vibrant, and delicious, their local food web has become.
Piedmont, Italy September 25-October 3
You’ll dine on regional specialties, and go behind the scenes and learn about some of the wonderful products of the region, such as risotto, chocolate and nougat, cheese, polenta, grass-fed beef, the elusive white truffle, grappa, and of course the wide variety of wines, from the big reds such as Barolo, to the sparkling whites. And you’ll put on our aprons and get
a hands-on cooking class directly from a Piedmontese chef!
Tuscany October 6-14
You’ll visit traditional small producers of some of the region’s finest foods – from the massive wheels of Parmigiano-Reggiano, to the beautiful, small bottles of real balsamic vinegar, from Chianti Classico wines and artisanal olive oil to the melt-in-your-mouth prosciutto crudo. And you’ll roll up our sleeves and enjoy Tuscan cooking lessons in a 15th century villa in the rolling hills outside of Florence.
Hungary October 15-25
Zingerman’s been blown away by the amazing artisanal food of Hungary and by the warm welcome of its people, and we want to share them with you! Hungary has an incredibly rich and varied food tradition reaching back at
least 1500 years, including an Eastern
European Jewish influence. From the regional cheeses, wines, cured meats, and bountiful produce, to the incredible breads, pastries,
and elegant multi-layered tortas, Hungary has
Source: Zingerman’s Community of Businesses Website