About the Tours

​Fabio Tours was founded by Italian-native and Michelin-award winning Chef Fabio Flagiello to share culinary, cycling and cultural adventures in Italy. Each tour offers a slightly different experience and explores a different region rich with Italian history. You’ll cycle through vineyards with rolling hills and prestigious mountain climbs. To balance the miles on the bike, you’ll taste exquisite food. The culinary experience is what sets Fabio Tours apart! Unlike other tour companies, Chef Fabio is our private chef for the week. Heighten your senses with incredible, locally-sourced ingredients bright with flavor (see sample menus below). You’ll drink wine that represents the heritage of Italian winemaking. With Fabio as your guide, you’ll experience a local’s view of Italy - caffè in quaint villages, vino rosso in sprawling vineyards, walks through cobblestone streets, and more. You’ll laugh with strangers and leave with lifelong friends.

This tour was a spectacular experience. Everything had an extremely personal touch!

We felt a lot more immersed in the local culture than previous cycling tours we had been on. That was fabulous. Fabio’s cooking was central to the experience.

The food was amazing! The most memorable night was when he gave us a lesson on how to make gnocchi! He put us to work!

I can't imagine a more perfect trip. The scenery is beautiful, the rides are fun and challenging, and the meals are spectacular. 

Fabio selected the most authentic restaurants down cobblestone alleys and in historic cellars. So wonderful. You can’t find this level of immersion on another tour, and we wouldn't have found any of those places on our own!

The food was absolutely incredible and delicious.

The Dolomiti Challenge was beyond memorable. The food, cycling, and views are something I will never forget.

SAMPLE MENUS

Here is a teaser of what you'll be learning in cooking classes and enjoying for dinner throughout the week! Chef Fabio can't wait to share his table (and cooking tips) with you. 

Cooking Class “Italian Basics”

• Brodo di pollo, Chicken stock
• Minestrone, Vegetables soup
• Salsa di Pomodoro, Tomato sauce
• Salsa Bolognese, Meat sauce
• Brasato di Manzo, Braised beef
• Caponata alla Siciliana, Traditional Sicilian braised vegetables

Cooking Class “Menu Level 1”

• Insalata di Rucola, Arugula, fennel, mushroom, walnuts, Parmigiano, balsamico dressing.
• Zuppa di Patate e Porri, Potato Leeks Soup, Gorgonzola-Dill cream

• Brodetto di Cozze, Steamed Mediterranean Mussels
• Fettuccine al Pomodoro e Basilico, Fresh Fettuccine Pasta, Fresh Tomato Sauce, Burrata Cheese
• Pollo Arrosto al Limone e Rosmarino, Roasted Chicken with Lemon and Rosemary
• Carote allo Zenzero, Ginger Roasted Rainbow Carrots  

Cooking Class “Menu Level 2”

• Insalata Verde, Butter Lettuce, Crispy Pancetta, Pan Roasted Granny Smith Apples, Roasted Pine Nuts and Raisins, Dry Pecorino Cheese, Red Wine Vinaigrette
• Crema di Pomodoro e Finocchio selvatico e Caprino, Tomato Bisque, Wild Fennel and Goat Cheese
• Melanzane alla Parmigiana, Traditional Eggplants Parmigiana
• Gnocchi al Burro e Salvia, Homemade Potato Gnocchi, sautéed with Butter, Sage and Parmiggiano
• Brodetto di Pesce, Italian Fish Bouillabaisse
• Polenta Pasticciata, Soft Polenta

Cooking Class “Menu Level 3”

• Zuppetta Tiepida di Cavolo Nero, Black Kale Soup, served with fennel yogurt cream
• Burrata al Miele, Fresh Mozzarella filled with Cream, Basil, Toasted Pine Nuts and Honey   
• Ravioli con salsa di Cavolfiori e Pecorino, Ricotta and spinach ravioli, served with a puree of cauliflower, brown butter black truffle sage sauce
• Filettino di Maiale  Brasato, Slowly Braised Pork Tenderloin with Chianti wine, baked peaches and roots vegetables puree
• Tiramisu