Most travel is forgettable. You see famous things, eat good food, and post it all to Facebook or Instagram. Then you go home—and it blurs into all your other vacations.

At numenvia, we believe it can be different. The register will be familiar—from the high-end accommodations to the private drivers. But our tours are something you experience in your body. You’ll knead Pane di Matera with your hands among the stones of the Sassi. Dig black truffles from the earth of the oak woods of Chianti.

A vacation you’ll remember.

The spirit of a place

Every place has a spirit—a layer of meaning, history, and practices—that imbues the landscape and its people. The ancient Romans had a word for this, numen. Numen was a quality of a specific place—of a grove of trees, or a hillside.

Numen is not of the mind—it is something you feel in your body.

It is the creators and makers of a place who guard its numen. The way to that spirit is not to watch, or to study—it is by doing. And your guides must be the creators who work the land with their own hands—Andrea who drives his olives to the mill at 3 am to ensure that they are processed first. Elena Fucci who chose to stay in Basilicata, on the black earth of the volcano, because she could not bear for her grandfather to lose his vineyard.

Our tours are not about museums. Yes, this land is ancient, and people have lived here for thousands of years following many of the same traditions. But the creators on our tours are not performing for tourists—they are adapting these traditions because they work, in a world that is rediscovering the importance of the local, the slow, and the sustainable.

Late afternoon over the ruins of Craco with the Calanchi beyond
Late afternoon over the ruins of Craco, with the Calanchi beyond.
Giuditta Pileri, founder of numenvia

Our founder

Giuditta, our founder, grew up in the hills outside Florence. For our first tour in Chianti, some of our makers were people she knew personally. Diego Finocchi, owner of the award-winning winery Erta di Radda, is married to Giuditta’s sister’s best friend. We’ve since expanded to other regions—Val d’Orcia, Basilicata, and soon Sicily—but Giuditta’s approach hasn’t changed. She curates every experience herself, sitting down with the maker and trying everything with her own hands.

Some of our creators and makers

Some of our creators and makers

The famous sheep flock of Fattoria Bistecca grazing in the Valdichiana

Fattoria Bistecca

You'll make three cheeses with your own hands, then eat them on the terrace looking out toward Cortona. And yes, Lapo, Paola, Ilaria, and Laura's sheep are the famous flock…

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Mantenera Essenza olive oil bottle with BIOL Novello 2025 award on fresh olives

Azienda Agricola Mantenera

Andrea was riding his motorbike across Italy looking for a place to start over. A country road led him to an ancient olive grove with a Vendesi sign. Some of…

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Panoramic terrace at Azienda Tornesi with vineyards and hills near Montalcino

Azienda Tornesi

This is where we end every Val d'Orcia tour. Four generations of Tornesi, Mamma Renata's cooking, Nonna Renata's eggs, and a farewell lunch on the terrace looking out at Monte…

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Panoramic view of Aglianico vineyards with rolling hills of Basilicata

Azienda Agricola Elena Fucci

Her family was about to sell the vineyard. Elena said no — and turned six hectares on an extinct volcano into one of Italy's great wines.

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Agata Chrzanowska, art historian and guide in Florence with glasses and folded arms

Agata Chrzanowska — Art Historian & Guide

Dr. Agata Chrzanowska is a Polish-born art historian. She showed me my city—Florence—as if I were seeing it for the first time.

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Valentina Gadotti holding a goat inside a barn at Podere le Fornaci farm

Podere le Fornaci — Goat Cheese Farm

Valentina left academia to make goat cheese in Chianti. She learned everything the hard way. "Milk talks," she says. "I just had to learn to listen."

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Diego Finocchi standing by stone railing with Erta di Radda vineyard and hills in background

Erta di Radda Winery

Diego was twenty-four when he bought 5 hectares on the steep slopes above Radda. He's married to my sister's best friend, and his Chianti Classico has won Tre Bicchieri twice.

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Cooking class at Poggio Etrusco, Val d'Orcia

Poggio Etrusco

Pamela Sheldon Johns moved here from California over forty years ago. She chose to make this place her home. You'll pick produce from her organic garden, then cook a full…

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Ivy-covered farmhouse of Agriturismo Il Rigo with colorful garden in Val d'Orcia

Agriturismo Il Rigo

The Cipolla family's agriturismo — a working organic farm — is our home base for the Val d'Orcia tour. Luisa cooks a new four-course menu every evening from the garden;…

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Numenvia guests enjoying lunch under a centuries-old olive tree at Puscina Flower Farm

Puscina Flower Farm

Nobody expects the flower farm to be one of the most moving experiences of the week. Three sisters, 200 species of organic flowers, and a morning in the fields with…

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Guests seated at a long outdoor table under a wooden shelter at Podere Somigli farm

Agriturismo Podere Somigli

At Podere Somigli, you sit at a shaded table, looking out over the hills. It's the perfect place just to be.

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Guests baking Pani di Matera bread with baker Enzo at Il Forno di Gennaro in Matera

Il Forno di Gennaro

A family bakery in Matera since 1890. You knead, shape, and bake your own Pane di Matera with Patrizia, Sabrina, and master baker Enzo. In the Sassi, women made five-kilo…

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Artisan gelato in metal trays at Gelateria Caruso in Castelmezzano

Gelateria Caruso

Pina Caruso's family has been making gelato since 1956. Her signature Acheruntino — milk cream with vin cotto, toasted almonds, and Matera bread — won first place at the Gelato…

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Aerial view of Torre Fiore boutique hotel at dusk, white buildings around a courtyard in Pisticci

Masseria Torre Fiore

A 16th-century masseria in Pisticci, restored by the Giannone family — Lucani who emigrated to Toronto and came back to build something. Your home base on the Basilicata tour.

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Numenvia guest smelling a truffle during truffle hunting at Poggio a Campoli with another guest nearby

Poggio a Campoli — Truffle Hunting

As a teenager, I hated truffles. It took Daniele, his truffle dogs, and the lunch we cooked together to change my mind.

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