Gallery

🍷 Meet Chef Colin Lynch: Your Culinary Guest in Lombardy for 2026

Chef @colinclynch is a Boston‑based restaurateur and chef‐partner behind several celebrated destinations, including @barmezzana , @shoreleavebos (and its hidden omakase concept @norelationbos ), and @blacklambbos in the South End. A lifelong New Englander, he trained at the Culinary Institute of America and honed his craft working in Boston’s top kitchens before launching his own concepts founded on pasta mastery, refined technique, vibrant hospitality and elevated neighbourhood dining.

Our 2026 Trip together in April 2026 is currently sold out but you can join the waitlist for any openings. By joining our waitlist, you will also become part of our VIP family!

Send us an email or shoot us a DM: travel@laviagaia.com ...

Puglia 🌊 is currently one of Italy’s most popular regions (and one of our favorites) Here are our 8 must try foods you can order to make you feel like a local.

Pesce Crudo in Polignano a Mare
Pesce crudo, which literally translates to “raw fish” in Italian, is a dish of fresh, raw seafood dressed simply with olive oil, citrus juice, and salt. A staple of southern Italian cuisine, particularly in coastal regions like Sicily and Puglia

Puccia in Lecce
Puccia isn’t something you’ll find in restaurants—it’s street food with deep roots in Lecce’s history. Originally a meal for farmers, the hard crust of the puccia would keep the bread soft for days, making it a durable yet delicious field snack.

Stracciatella in Fasano
Fasano is an important location in this story because it is part of the Valle d’Itria, a central area of Apulia where stracciatella and other artisanal cheeses like burrata are famously produced. The region’s history of high-quality dairy and cheesemaking continues today.

Bombette in Martina Franca
Bombette are fresh pork meat rolls usually stuffed with cheese, salt and pepper, traditionally spread all over Apulia and prepared in the whole territory of Valle d’Itria

Caffe e Pasticciotto Leccese
This refers is a popular breakfast or snack combination from the city of Lecce: an iced coffee with almond syrup and a custard-filled pastry. The drink is a refreshing iced espresso with almond milk and ice, while the pastry is a small, oval-shaped, shortcrust pastry filled with a rich cream or custard. 

Altamura Bread
Pane di Altamura is a culturally protected (DOP) traditional sourdough from Puglia made of locally grown durum wheat semolina “rimacinata” (meaning re-milled), which gets the deeply yellow grain doubly fine

Pitulle in Ostuni
Traditional Puglian fried dough balls, popular in cities like Ostuni. They are savory, fluffy on the inside and crispy on the outside, and can be made plain or filled with ingredients like olives, capers, or anchovies.

Focaccia Barese in Bari
Focaccia barese is a type of flatbread from Bari, Puglia, southern Italy, distinguished by its use of mashed potatoes in the dough, which makes it soft and moist inside ...

Our recent journey through Piemonte with Chef Michael Cimarusti, fresh off new Michelin honors for his restaurant @providencela — was unforgettable. Alongside longtime friend Chef @jeffmichaud , he guided guests through the region’s culinary heart with passion, humor, and deep respect for Italian traditions, all during the magic of white truffle season.

At the historic @contratto1867 Winery—founded in 1867 and now a UNESCO World Heritage Site—we explored the stunning cathedral cellars with Giorgio Rivetti before joining his sister, Giovanna, for a hands-on cooking class. Together with Chefs Michaud and Cimarusti, guests prepared bagna cauda, tajarin, and vitello tonnato, pairing them with exceptional Barolo, Barbaresco, and Barbera wines.

We explored Bra, the birthplace of the Slow Food movement and a living expression of Piemonte’s heart and history. Amid its baroque squares, lively markets, we met cheese affineur Giorgio Carvero and feasted on handmade gnocchi with Stichelton cheese at his family osteria — a true taste of the region’s passion for craftsmanship, community, and cuisine.

Thank you @cimarustila @jeffmichaud ❤️

We have 2 seats left for this magical trip with @thebillyharris in 2026, link in bio. ...

Is it food or art? At @providencela table, it’s both. 🍽️ Featuring some iconic dishes from our Culinary Guest, Chef Michael Cimarusti @cimarustila.

@wongfarmer Mangoes | Shiso | Budo Sansho
A sweet honor of @providencela awarded stars, crafted by their Executive Pastry Chef Mac Daniel Dimla

Red abalone meets tender summer squash, egg sabayon, and fragrant abalone dashi—an ode to the sea and the season`s bounty.

Fat Bastard oyster | Golden Kaluga caviar | dongchimi | herbs & flowers from our garden

We can’t wait to journey through Italy’s Piemonte region with Chef Michael on our final adventure of 2025. 🇮🇹 While this trip is sold out, a few seats remain for our 2026 Piemonte experience with @thebillyharris — join us for truffles, wine, and unforgettable moments.

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🍷 Meet Chef Rob Gentile: Your Culinary Guide to Modena, Bologna & Parma

A first-generation Canadian, born to Italian parents, Chef @rob_gentile earliest memories are from his grandmother’s garden and kitchen. As a boy he learned that food was sacred within his family who for generations grew their produce, raised animals, cured meat, fermented grapes, and preserved anything possible. Rob Gentile has made his mark for his disciplined craft, determination to source unique, local ingredients, and visionary approach to Italian cuisine.

Our 2026 Trip together is currently Sold Out, October 18 - 24, 2026 - but you can join the waitlist for any openings! By joining our waitlist, you will also become part of our VIP family.

Send us an email or shoot us a DM: travel@laviagaia.com ...