Experts in your destination and there to tailor your journey, your Luxury Gold Travel Concierge offers the ultimate service. More than a guide they offer a flawless personal service, tailored to you. To learn how Ultimate Italy is made even more ultimate, we spoke with Travel Concierge Anna to find out more about how she personalizes your tour.

Discover our Italy Luxury Tours and Vacation Packages

Meet Travel Concierge Anna

A specialist in Italy for over 15 years, Travel Concierge Anna knows this beautiful country inside-out. And, a key skill of a Luxury Gold Travel Concierge, she also knows people. “Tailoring the perfect Italy tour comes from our destination experience and understanding our guests. It is also about getting to know people quickly and identifying their wishes and desires.”

Through a combination of conversation and intuition, Anna gets to know guests’ needs right from the start. “I will spend time with them on the first night. As it is always a small group, it’s quite easy to get to know guests fairly quickly and offer a personal one-to-one service. I’ll ask if you have particular things that you’re interested in and would like do.”

But the personalization process doesn’t stop there. Throughout the tour Anna will continue to intuit guest’s likes and dislikes, tailoring the experience as she goes.

“As the trip goes on you learn more and more about people,” she says. “So, we also adapt to guests’ needs as we go. Through my expert knowledge of Italy, I have plenty great ideas up my sleeve to tailor your experience.”

Discover this on Ultimate Italy

Exceptional dining for every palate

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Exceptional dining is at the heart of every Luxury Gold journey, with some truly exquisite restaurants featured on our sublime Ultimate Italy tour. There are also opportunities for guests to choose how and where they dine. In a gastronomic haven such as Italy, Travel Concierge Anna’s local knowledge and expertise enables guests to tailor their culinary experience.

“In Capri, we dine at Michelin starred restaurant Mamma, where the food is exquisite and the views are jaw-dropping,” Anna tells us. “You approach through little narrow back alleys, through a tiny little door which then opens up to a panoramic view over the Mediterranean out towards Naples. It is an amazing dining experience.”

Related content: 7 Luxury Gold hotels that have hosted royals, celebrities and more

“When guest have a free evening, for example in Perugia or Florence, I will help choose where to dine. In each location I’ve hand-selected restaurants that serve delicious fare and are located near the hotel. Each areslightly different, for example one may be fine dining, one may be very atmospheric and local. Another might simply serve outstanding pizzas, we are in Italy of course!” she says with a smile.

“When it comes to gastronomy, every region is totally different. This is something I love to share with guests. Southern Italy is all about seafood and the views. When in Rome it’s all about finding that little backstreet trattoria that has traditional dishes served by Mom and Pop. And in Tuscany, Florentine steak takes pride of place on the menu.

“You may also have particular restaurants that you’ve heard of and wish to visit, in which case I will help with reservations where possible. It becomes apparent very quickly when guests are really into food so I love to help them out on that journey with all that Italy has to offer.”

Related content: Where to Find the Most Rare & Expensive Food in the World

Pick between exclusive experiences

With many exclusive experiences included on Luxury Gold tours, there are also times where guests can personalize their day, through a choice of two different experiences.

Carefully selected by your Travel Concierge, these thoughtful choices are curated with the Luxury Gold guest in mind. “The thing is with Italy, it has so much to offer,” Anna says. “It has art, history, architecture, beaches, mountains and vineyards. And of course, it has fabulous food and wine. It’s an incredible place.

“In the stunning hilltop town of Assisi in the heart of Umbria, knowing that art and culture appeal to our guests, we extend this offering with the opportunity to visit Saint Francis Basilica, to see stunning frescos dating back around 800 years.

“However, we also understand that guests might want something different, so they may prefer to join a local gourmand to taste delicious Umbrian specialities. That might be mushroom or truffle paste on crostini, interesting varieties of salamis or maybe the famous Umbrian pork, along with delicious olive oils.”

Elevating the everyday

“I’m always considering any opportunities to tailor a guest’s experience,” Anna explains. “I can show secret treasures that you might not otherwise find. If I know that someone is really into art, as we are walking through the streets of Rome I might quietly say ‘let’s just pop into this church because I happen to know there’s a Caravaggio in here.’ This is what happens when you are well experienced and know these hidden gems.”

Related content: The Luxury Gold guide to discovering statement art pieces on your travels

Special moments made exceptional

Wherever possible Anna assists with special requests, to make your journey extra special. “Sometimes guests are keen to trace their family history,” she says. “Guests from the United States often have family connections in Italy. If we are staying very close to where their family originates, I might help them make a visit. This can be a very emotional experience for everyone.”

“We also have guests celebrating big anniversaries, in which case I will help them make it extra special, to find a superb restaurant or location for a truly memorable occasion. There are lots of suggestions that we can make for special moments.”

Related content: 7 ways Luxury Gold makes your travel experience completely stress free

The best of both worlds

“Whilst guests want their service to be personalized, they also love being in a group, to have fun and share experiences together,” says Anna. “This is the great joy of taking these tours, meeting people and making new friends. But for our guests, knowing that they can also tailor their experience is the best of both worlds.”

To enjoy the wealth of treasures the Italy has to offer, and benefit from the personal service of your Travel Concierge, take a look at our Ultimate Italy limited edition luxury .tour

For the best Australian food make a reservation at Sydney’s iconic Opera House where Bennelong offers a unique fine dining experience described as ‘Australia on a plate.’ Here a culturally significant and seasonal menu showcases the magnificence of Australian produce and celebrates the country’s bounty of top-quality wines.

The award-winning restaurant is renowned for constantly pushing the boundaries of Australian food and cuisine, while still staying true to the terroir. A visit to Bennelong will serve to tantalize both the taste buds and the inquisitive mind.

Discover this on: Inspiring Australia

The endless possibilities of Australian cuisine

@bennelong_sydney

To define Australian food is not a simple task. Stereotypical views of ‘shrimps on the barbie’ fall short of the mark, although the country’s barbeque talent is legendary. A multicultural country, modern Australian cuisine reflects the people with an eclectic offering. Prepare to taste Greek, Chinese, English, Japanese, Lebanese, Indian, Indigenous and French influences amongst others, both in technique and taste. Australian dishes are often presented as thoughtful yet unpretentious plates that let produce and flavors do the talking.

Peter Gilmore, Executive Chef at Bennelong, once described Australian cuisine as “Reflecting our unique land where you can grow just about any product. It’s a modern society drawing on multicultural influences. We’re able to interpret with freedom and an open mind.”

For travel inspiration: Australia destination guide

Hearts close to the terroir

@bennelong_sydney

Executive Chef Peter Gilmore leads the team in the Bennelong kitchen. One of Australia’s most celebrated chefs, Peter describes his cuisine as ‘food inspired by nature’. A passionate gardener, he is hailed as one of the first chefs in Australia to embrace heirloom varieties of vegetables.

Together with Head Chef Rob Cockerill, Peter works closely to build invaluable relationships with producers as the centrepiece of the cuisine. These include Australian farmers, fishermen and growers many of whom cultivate produce exclusively for Bennelong and its sister restaurant Quay. Both are among Australia’s most awarded fine dining restaurants.

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A love for all seasons

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The crux of modern Australian food is using the right produce at the right time.

“We will look at what produce is in its prime, and not just vegetables and fruits. We ask ourselves; What fish and seafood are swimming off the coast at the moment? What meat are at the peak of their seasons?,” says Head Chef Rob Cockerill.

“This is something that traditionally the Indigenous people, have been doing forever. Following the seasons and maintaining the environment, so that the next season will be just as plentiful as the last.”

While the change of the seasons in Australia might be subtle in comparison to Europe or the United States, throughout the years the chefs at Bennelong have gained a deeper understanding of the country’s seasons. This also includes how seasonal changes affect the produce that lives and grows locally.

Related content: 5 Michelin Star chefs celebrating local culture through food

A delectable menu

@bennelong_sydney

Sophisticated, relaxed and rooted in the local terroir, the dishes at Bennelong celebrate the complex mix of cultures that form modern Australia and Australian food. The menu celebrates seasonal and local produce that promotes Australian flavors.

Depending on the season, try smoked mackerel with a preserved lemon puree, green wheat and a swordfish bone marrow consommé. Or savor mud crab congee with chawanmushi and palm heart. Maremma pasture-raised duck with hunter sausage, cherries and Kampot pepper, and a smoked eggplant salad with young pistachios, roasted pine nuts, labneh, and crisp falafel on top of baba ghanoush could also tempt your tastes.

Dishes served at this Australian luxury restaurant are built on complex flavors that that you on a journey. At the ground roots of the menu is a desire to showcase quality, predominantly Australian ingredients in pure yet creative form.

Related content: The perfect Australian grape by wine expert Nick Williams of Hungerford Hill

A site of historical significance

@bennelong_sydney

Bennelong is set in arguably one of the most spectacular buildings in one of the world’s most beautiful city locations. The Sydney Opera House, the most famous piece of architecture on Sydney’s Circular Quay, holds an important place in history. And the Bennelong Restaurant is built on a site enriched with history of communal eating and telling stories.

The site is named after an Aboriginal man named Bennelong who had his hut on this historic spot around 200 years ago. Bennelong became a figurehead for relations between Aborigines and the colonists at Government House, which was once located at this point.

Related content: The ‘world’s best restaurant’ is closing its doors – 4 contenders to steal its crown

You can enjoy fine Australian food at Bennelong on our Inspiring Australia luxury guided tour. With each day bookended by exquisite cuisine and magnificent hotels, this is the ultimate way to discover the delights of Australia.

When your Italy travels take you to a famed gelateria in San Gimignano, know that you’re in for a treat. Much more than a joy for the taste buds, Sergio Dondoli’s gelato in San Gimignano is a haven of local flavors, top-quality ingredients and award-winning innovations. Patrons travel from around the world to visit the best gelateria in San Gimignano. Here’s why you should too. 

The shop 

While Gelateria Dondoli (or Gelateria di Piazza) is known worldwide as a gelato destination and certainly the best gelateria in Italy, the experience of visiting the shop is intimate and personal. You’ll find the gelateria tucked down a winding alleyway in Piazza della Cisterna in San Gimignano, one of Tuscany’s many piazzas.  Step inside – or join the line – and be prepared to be delighted by the creations by Master Gelato Maker Sergio Dondoli. 

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The man behind the gelato  

To understand Dondoli’s mastery, we must also understand the importance of homemade gelato in history. The first person to introduce gelato from Italy to France was Catherine de Medici, future wife of Henry II King of France, in the 16th century. Catherine had worked with alchemist Cosimo Ruggieri as part of a cooking contest to create this creamy dessert and the rest, as they say, is history. Today, Dondoli carries on the tradition as one of the 10 Master Gelato Makers in Italy.  

Dondoli is especially known for his experimental, original and unusual flavors. Some of the most notable include Crema di Santa Fina® (cream with saffron and pine nuts), Champelmo® (pink grapefruit and sparkling wine), Dolceamaro® (cream with aromatic herbs) and Vernaccia Sorbet. 

Read more: 10 stunning Lake Como towns you need to visit

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Since he began making gelato in 1984, Dondoli has been recognized with numerous international awards. He won the prestigious MAM (Master of Art and Craft) award in 2016, the Italian equivalent of the “Living National Treasure” Japanese Prize, and the French “Maître d’Art” Award. Only 75 Artistic Masters were awarded this honor in Italy, and Sergio is the only Gelato Master to have received this important award. Dondoli also took part in “Identità Golose” (Tempting Identities), a gastronomic event in Milan between February 1-4, 2009, as a member of the “Creatività Gelate” (Frozen Creativities) group.  He also recently published a book, I, Sergio Dondoli, an autobiographical account of his passion that includes his recipes.   

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The gelato 

Not surprisingly, Dondoli makes his gelato using highly selected, top-quality ingredients, often local to the region. For example, his DOP Saffron has earned the protected designation of origin from San Gimignano and Vinsanto. Dondoli also uses “Tonda Gentile” Hazelnut from the Langhe region and Bronte Pistachio. Dondoli is the only gelato maker to use Amedei chocolate, awarded the Oscar in London as the best chocolate in the world for five years. He uses raw milk from cows adopted by Gelateria Dondoli at Camporbiano Farm, and local, organic fruit whenever possible. 

When you consider the appeal of gelato compared to ice cream, you can imagine why these flavors are so special. Gelato has more milk than cream and uses lower quantities of fat than ice cream. Because gelato has less air in the base, it is denser and packed with more flavor than ice cream.       

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We can’t wait to try… 

With so many tempting creations at this gelateria in San Gimignano, how do you choose? We have our eyes on some of the most innovative flavor combinations using aromatic herbs such as Rosemary Baby® (Raspberry and Rosemary) and Venere Nera® (Blackberries and Lavender). We can’t wait to sample the pairings of sweet, spicy and bitter, including Sangue di Bue® (spicy chocolate and sour cherries), Michelle® (saffron cantuccini, Avola almonds, honey and bitter orange peel), Biske Rata® (white chocolate, pumpkin seed oil, and cookies) and Crema de’ Pazzi® (bitter orange peel, Grand Marnier, dark chocolate and almonds). 

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The class 

After your visit to this gelateria in San Gimignano, you may want to dig your spoon deeper into the world of gelato. Should you have more time on your travels, you can take the Dondoli Gelato Class to learn more about and make gelato. You’ll have a quick lesson followed by trying your hand at making a Fiordilatte (raw milk) gelato and a seasonal fruit (persimmon, banana, strawberry, lemon or melon) gelato.  

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Just a taste 

Dondoli’s gelateria in San Gimignano is just a taste of the culinary riches of Italy’s Tuscany region. Read about seven ways you’ll celebrate Tuscan food with Luxury Gold and the essential guide to Italy for foodies. 

Still hungry? These 5 Michelin Star chefs are celebrating local culture through food.