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Tours & activities that make trips more memorable

23/10/2026

While the rest of Europe sat around campfires, Roman emperors walked barefoot on warm marble.
 
On the Palatine Hill, behind Domitian’s palace, the floors still hold the remains of a heating system built 2,000 years ago. 
 
It’s called a hypocaust, and it worked in a surprisingly simple way:
 
🧱 The floor was lifted on small brick pillars.
🔥 Fires burned underneath.
♨️ Hot air traveled through the empty space and warmed the marble above it.
 
No electricity, no gas, just fire and a very clever design.
 
Thanks to it, baths, private chambers and libraries stayed warm all winter long, and so did entire wings of the palace. It was a luxury reserved for the Roman elite.
 
And the best part is that, two thousand years later, you can still see those original floors, with the Colosseum in the distance.

23/10/2026

Only in Venice would you find a church façade covered in statues of a Venetian admiral and his family, with maps showing off his military career.

Santa Maria del Giglio is a rather spectacular example of how Venice’s wealthiest families liked to be remembered.

If you can’t tell, I enjoy exploring with The Tour Guy - I get to make videos about the places I might otherwise walk straight past, and hear more of the stories behind them from people who know their stuff.

21/10/2026

Rome’s most impressive ruins have no tickets, no lines and almost no tourists.
 
This is Parco degli Acquedotti, where Rome’s ancient water system crosses open fields like the bones of a sleeping empire.
 
The Romans brought clean water into the city from miles away using nothing but gravity. Some channels ran underground. Others, like the Aqua Claudia, crossed valleys on arches the size of modern overpasses.
 
At its peak, Rome had 11 major aqueducts carrying more than 300 million gallons of water a day to fountains, bathhouses, villas and even apartment blocks.
 
Some of those routes are still in use today. That’s how good the design was.
 
Locals walk their dogs, couples picnic on the grass, and right above their heads stands some of the greatest engineering in human history.
 
Comment “AQUEDUCT” and we’ll send you the exact location, plus how to visit them right.

16/10/2026

A day spent exploring Tuscany with friends and The Tour Guy🥂🌳✨

Our day started with a tour of Siena 🌞 we grabbed a cappuccino and tried traditional treats like Ricciarelli, Cavallucci, and Panforte 🍰☕️ Siena is such a cool Tuscan city and I’m glad we got to explore the Cathedral and hilly streets 👒

Then we arrived to our w**e tasting and lunch: it was the perfect sunny Tuscan afternoon to relax, enjoy local dishes, and obviously the yummy vino 😋

Our last stop was in the sweet San Gimignano 🫶 a cute lil city for shopping, trying famous gelato, and taking in even more scenic views.

Grazie per tutto!

**e **etasting

09/10/2026

Roman pasta isn’t a long menu. It’s one tiny pantry: pecorino, black pepper, guanciale, tomato and egg. They call it cucina povera, the kitchen of the poor.
 
Here’s how the four classics are built:
 
📍 Start with cacio e pepe
Pecorino, black pepper, pasta water. That’s it. With nothing to hide behind, it’s the hardest one to get right.
 
📍 Add guanciale and you’re in Gricia territory
Salty, fatty, and magnificent. The same base, now with crispy cured pork cheek.
 
📍 Tomato makes it Amatriciana, egg makes it Carbonara
Add tomato to a Gricia and you have Amatriciana. Swap the tomato for egg and you have Carbonara: egg, guanciale, pecorino, pepper. Absolutely no cream required.
So few ingredients that bad technique has nowhere to hide. Four pastas, one city, and a debate that will never end about who makes them best.
 
Save this before you head to Rome 📌 and tell us in the comments which one you’re ordering first 👇

09/10/2026

A completely unplanned history lesson outside the Doge’s Palace in Venice, courtesy of a very spontaneous question from The Tour Guy’s CEO. Obviously.

Anyway, here’s what the Palazzo Ducale was actually used for, who the Doge was, and how the Venetian Republic was run.



07/10/2026

Ordering a “Bistecca alla Fiorentina” well done in Florence is the fastest way to upset a Tuscan chef. 🇮🇹
 
It’s a ritual, and it comes with rules that haven’t moved in generations.
 
Here’s what you need to know before you order:
 
📍 It starts with the right cut
A real fiorentina is cut about four fingers thick, bone in, and traditionally comes from Chianina beef, one of Tuscany’s oldest cattle breeds.
 
📍 There are only three ways to cook it: rare, rare, and rare
A hard char on the outside, serious heat, and an inside that barely meets the fire.
 
📍 Keep it simple
Salt, pepper, a pour of Tuscan olive oil on the side. That’s it. No sauces, no customization. This steak knows exactly what it is.
World-class beef, fire, salt, and knowing when to leave well enough alone. That’s Florence on a plate.
 
Save this before you head to Florence 📌 and share it with the friend who always orders their steak well done 👇
 

05/10/2026

One of the coolest things hiding in plain sight in Venice. St Mark’s Clock Tower has been keeping time over Piazza San Marco for more than 500 years - but there’s a lot more going on up there than just a clock. Luckily, my friend Cosimo knows Venice considerably better than I do, so I got him to help me tell the story.

01/10/2026

If you’ve ever tried finding an authentic cooking class while traveling, you already know… it can feel overwhelming. Packed kitchens, rushed recipes, and generic tourist traps. 
 
This is the opposite. An exclusive 3-hour culinary escape set high in the mountains, surrounded by breathtaking views and the rich aromas of home-cooked Italian cuisine. 🍷🍝 
 
And it starts the right way. A welcome glass of prosecco in hand 🥂, step into the kitchen with and learn the art of traditional cooking from scratch. 
 
Guided by Chef Antonino 🧑‍🍳 whose warmth, expertise, and insider tips turn simple ingredients into culinary magic. 
 
Roll out fresh Tagliatelle, shape delicate Ravioli, and master a classic Tiramisu 🍰. 
 
Once the flour settles, sit back with a glass of fine w**e 🍷 while the chefs cook up the freshly made pasta. Savor every bite of the feast, finished with homemade Tiramisu and a crisp shot of Limoncello 🍋. 
 
✨ Book this Sorrento cooking class with The Tour Guy. If you’re going to experience authentic Italian cooking in Sorrento, do it right.🇮🇹👇

30/09/2026

Everyone comes to Rome for carbonara and amatriciana. 🍝

But ask a Roman which pasta came first, and they’ll point you to the Gricia.

Known as the grandmother of Roman pasta, Gricia was created centuries before tomatoes ever reached Italy. Without it, neither amatriciana nor carbonara would exist.

Here’s how they make it at

🥓 Guanciale, rendered slowly in the pan until the fat turns to liquid gold.

🍝 Al dente rigatoni tossed straight into that fat, with a splash of hot, starchy pasta water to build a glossy emulsion.

🧀 A heavy shower of aged Pecorino Romano, added off the heat so the sauce turns velvety instead of clumping.

🌶️ Freshly cracked black pepper 

And that’s it. 

Four ingredients and nowhere to hide. That’s Roman cooking at its most honest.

📍 Location: La Fraschetta di Castel Sant’Angelo, Rome
👇 Save this for your next trip to Rome

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