Casa Mia Tours

Casa Mia Tours When visiting Italy, connecting with us can deeply transform your travel experience.Make it memorable

Casa Mia Tours provides visitors to Italy with a unique, local culinary experience, through delicious custom food experiences and wine tastings, hosting cooking classes, and taking food lovers on exclusive, food and wine excursions in and around Rome, Naples & the Amalfi Coast, Florence/Tuscany, Parma & Bologna and Sicily. Casa Mia Tours also offers online cooking classes and wine & cheese tastings.

Sunday, a day to relax, unplug, give yourself permission to do something you ❤️ buona domenica!
31/05/2026

Sunday, a day to relax, unplug, give yourself permission to do something you ❤️ buona domenica!

Venice changes the moment you stop trying to move through it quickly.Some of the best moments happen once you leave the ...
30/05/2026

Venice changes the moment you stop trying to move through it quickly.

Some of the best moments happen once you leave the main routes behind. A quiet canal in Cannaregio. A small bacaro before dinner. Getting slightly lost and realizing it led you somewhere better.

Last month, we shared a few of our favorite ways to move through Venice with more ease and less stress. From understanding the vaporetto system to choosing quieter walking routes, small details shape the experience here.

Venice rewards patience, curiosity, and slower mornings.

If you’re planning a visit, you can read more by tapping today’s Stories, or through the link in our bio.

Adventures in
28/05/2026

Adventures in

Few Roman pastries are surrounded by romance and history as the beloved  . More than just a cream-filled bun, this iconi...
27/05/2026

Few Roman pastries are surrounded by romance and history as the beloved . More than just a cream-filled bun, this iconic sweet tells a story woven into centuries of Roman tradition. Link in bio.

In Naples, fried mozzarella is served hot, crisp, and tucked into a paper cone called a “cuoppo”.When making fried mozza...
25/05/2026

In Naples, fried mozzarella is served hot, crisp, and tucked into a paper cone called a “cuoppo”.

When making fried mozzarella at home, as a child, I was given the very important job of patting the mozzarella cubes or balls dry before my mother coated them in flour, beaten egg, and breadcrumbs. I would sit beside the stove watching them turn golden in the bubbling oil, impatient for them to cool down enough to eat.

The first bite was always worth the wait.

Today, these small details still connect me to Naples. Street food there feels deeply personal. Familiar recipes passed through kitchens, neighborhood friggitorie, and family tables.

And yes, they pair perfectly with bubbles. Franciacorta, Champagne, Prosecco. Your choice.

You can find the recipe and more about Neapolitan street food through the link in our bio.

Would you like to visit Piemonte with Gina, Eleonora & Carolyn?
24/05/2026

Would you like to visit Piemonte with Gina, Eleonora & Carolyn?

We love sharing our favorite recipes with you!  Head to our website and click on TRAVEL INSIGHTS. There you will find th...
23/05/2026

We love sharing our favorite recipes with you! Head to our website and click on TRAVEL INSIGHTS. There you will find these recipes along with our full catalog of our blogs. Enjoy! Link in bio.

Discovering Trieste aka Vienna by the sea. Where grand Habsburg architecture meets the salty Adriatic breeze.Where the s...
22/05/2026

Discovering Trieste aka Vienna by the sea. Where grand Habsburg architecture meets the salty Adriatic breeze.Where the sea meets the sky in the city of the Bora wind. Sipping espresso, exploring grand piazzas, and enjoying a different kind of Italy.☕️ ⚓️ 🌊 # ExploreItaly

The first thing you notice about pistachios from Bronte is the color. Soft green. Slightly golden. Never overly bright.T...
18/05/2026

The first thing you notice about pistachios from Bronte is the color. Soft green. Slightly golden. Never overly bright.
Then comes the flavor. Rich, earthy, and lightly sweet with a depth that stays with you long after the first bite.
At the foot of Mount Etna, these pistachios grow in volcanic soil and are harvested by hand every other year. The pace is slower. The flavor reflects it.

Travel with us to Sicily, where we taste them at the source, folded into warm pasta, spooned over gelato, layered into pastries, and eaten straight from the harvest with local producers who have spent generations caring for this land.

Some ingredients tell you exactly where you are.
Bronte pistachios are one of them.

You can read more about the experience through the link in our Stories.

TasteOfSicily FoodTravel

18/05/2026

A whole lot of ❤️ for

Indirizzo

Rome

Orario di apertura

Lunedì 09:00 - 17:00
Martedì 09:00 - 17:00
Mercoledì 09:00 - 17:00
Giovedì 09:00 - 17:00
Venerdì 09:00 - 17:00

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