You can’t experience Italy through a bus window.
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.
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.
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.

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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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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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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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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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 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 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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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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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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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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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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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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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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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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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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