We'll take you on culinary journeys that will bring out the flavours and showcase the local area through exclusive events with Michelin-starred chefs and special evenings dedicated to traditional Italian food and wine.


From the Phi Hotel Alcione you'll be able to set off on a unique itinerary combining history, culture, religion, and culinary tradition. Your journey will take you from the golden beaches of Francavilla to the trabucco fishing structures on the sea with freshly caught fish in all its myriad varieties; from small family-run farms to the wild highlands, where the rite of transhumance continues to this day, with major cheese products and renowned meat producers, the foundations of the local cuisine, pairing perfectly with the noble Montepulciano d'Abruzzo wine. The variety of territories and microclimates favours products of the highest quality, like Navelli saffron, considered the finest in the world, the original spaghetti alla chitarra and the famous sugared almonds of Sulmona.

Emilia Romagna

From Phi Hotel Canalgrande, Phi Hotel dei Medaglioni, Phi Hotel Bologna and Phi Hotel Emilia, located in places that are the "heart and guardian" of Emilian cuisine, you'll find yourself instantly cast into a crossroads of flavour and food culture, tasting the finest cured meats and Italian cheeses one after the other, from Parma Ham, Parmigiano Reggiano, Culatello di Zibello, and Coppa di Parma, to the prized Cotechino and Zampone of Modena. You'll discover the secrets of small-scale producers and the oldest traditions of local cuisine in one of the most culturally lively, creative, and engaging areas of central Italy.


At the centre of the Umbra Valley plain, facing Assisi, Spello, and Gubbio, all destinations are within easy reach of the Phi Hotel Hortensis and the Phi Resort Coldimolino. Starting from our hotels, you can begin a genuine tasting tour, sampling the prized Cannara onions; the noble Vino Sagrantino di Montefalco wine; the Black Truffle of Norcia and White Truffle of Mount Subasio near Assisi; the renowned Umbrian extra-virgin olive oil; and the ancient grains and legumes of the Colfiorito plain, along with cultural tours, breathtaking landscapes, and small villages full of history and culinary traditions that will win over not only your palate but also your heart.


Due to the various historical events that took place in its provinces and to the diversity of its territory, Lombard cuisine offers a highly varied tradition made possible by thriving agriculture and a wealth of natural resources: the waters of its lakes and rivers, the fields in its plains, its woods and mountain pastures. In a moment in history when food and wine have taken on a fundamental role in travellers' expectations and motivations, becoming a true draw and means of promoting destinations, Lombardy holds top place for the number of Michelin-starred restaurants in Italy, with no fewer than fifty-eight restaurants decorated with up to three stars. From one genuine recipe to another, Lombardy is a fantastic region to discover even at the table, starting with the Phi Hotel Milano.


The Veneto region offers unique landscapes and a variety of cultural and culinary traditions linked to farming life: it’s an expression of the many peoples and civilizations that make up this area’s history. Food is one reason why this region is so proud: every province boasts its own traditional cuisine and one-of-a-kind recipes, which you can sample at the Phi Hotel Astoria. For example, polenta - whether yellow or white, soft or thick - is prepared in a variety of ways according to the location: on the Adriatic coast it’s served with fish; in the countryside it’s paired with cold cuts and local vegetables: in the mountains it’s whipped with butter or shaped like gnocchi dumplings; and in the foothills polenta is served with grilled meat. This region also boasts a variety of products that are protected with a brand, such as the Vialone Nano Veronese Rice, Red Radicchio from Verona, Chioggia, and Treviso, Castelfranco Veneto Variegated Radicchio, Bassano and Cimadolmo Asparagus, and Lamon beans.

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