Upcoming Premier Tours

Morocco

March 19-28, 2017

sold out

$5,500/person sharing a room, $6,000/single 12 people
Come with us on an unforgettable culinary adventure and experience the food, people, and culture of Morocco. From a private guest house in the Palmeraie, surrounded by lush gardens of fruits, vegetables, and herbs, to the bustling, lively markets of Marrakech with their towers of fresh spices, to the wonderful traditional cooking of the mountain villages and sunny seaside towns of the region we will explore, this will be a tour to delight all your senses. Learn more »

Hungary

May 8-18, 2017

8 spots left

$5,800/person sharing a room, $6,200/single 15 people
Hungary has an incredibly rich and varied food tradition reaching back at least 1500 years, including an Eastern European Jewish influence. From the regional cheeses, wines, cured meats, and bountiful produce, to the incredible breads, pastries, and elegant multi-layered tortas, Hungary has it all. Come find out how much more there is to Hungarian food than its excellent paprika! Learn more »

Spain - Catalonia

May 27- June 4, 2017

sold out

$5,500/person sharing a room, $5,950/single 14 people
The food traditions of the Catalonia region of Spain are well worth traveling to enjoy firsthand. It is known for its fresh fish, oysters and mussels, artisan olive oils and wines, rice dishes such as paella, hazelnuts, and much more. All this in the midst of postcard-worthy views, from the unique architecture to the sparkling Mediterranean Sea and the breathtaking Pyrenees Mountains. This trip is sure to captivate all your senses and should not be missed.

Tuscany

September 30- October 9, 2017 $6,450/person sharing a room, $6,850/single 15 people
Come visit Tuscany and Emilia Romagna the Zingerman’s way. We’ll go behind the scenes and visit traditional small producers of some of the region’s finest foods – from the massive wheels of Parmigiano-Reggiano, to the beautiful, small bottles of real balsamic vinegar, from Chianti Classico wines and artisanal olive oil to the melt-in-your-mouth prosciutto crudo. And we’ll roll up our sleeves and enjoy Tuscan cooking lessons in a 15th century villa in the rolling hills outside of Florence. Learn more »