Cook with a cookbook author · Venice & Rome

Rome, Decoded with Katie Parla

WhereVenice & Rome, Italy
Length6 nights
Next departureMar 14–20, 2027
Pricefrom $9,500
GroupLimited to 12 guests
StyleAuthor-led
Run byParla Tours

A seven-day (billed as six-day) immersive Rome food week with Katie Parla, run by Parla Tours, with tastings, workshops, a vineyard and cheesemaking. Editions: Oct 25-31, 2026; Mar 14-20, 2027; May 23-29, 2027. The itinerary below is from the March 2027 page.

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Free to ask. We confirm dates, availability and price before you commit to anything.

What you will do

Before you go

Eat the region first, then cook it. Everything here is free and saves to your trip.

Where to eat in RomeStarred tables, local favorites and the dishes to order, with a place to save each one to your trip.Cook it first: Amatriciana and griciaBucatini all'Amatriciana. Make it at home before you taste it there.Cook it first: Cacio e pepeCacio e Pepe. Make it at home before you taste it there.Cook it first: CarbonaraSpaghetti Carbonara. Make it at home before you taste it there.The Best 100One hundred restaurant dishes with a home version to cook this week.

Who leads it

Katie Parla

Lead host

Bestselling author, TV host and culinary historian with 20+ years studying Rome.

Maria Vicari

Guide

No bio published.

Marco Radicioni

Gelato artisan

Leads the gelato workshop.

Day by day

  1. Day 1
    Welcome to RomePrivate transfer, terrace cocktails over the Foro Boario ruins, dinner at Cesare al Casaletto.
  2. Day 2
    Rome's edible historyWalking tour of food archaeology, lunch on Tiber Island, aperitivo, dinner near the Pantheon.
  3. Day 3
    Markets and gelatoTestaccio history and market tasting, gelato workshop, pizza dinner.
  4. Day 4
    Hills of LazioCastelli Romani natural-wine vineyard with local meats and cheeses, lunch in Frascati.
  5. Day 5
    The other side of RomeMercato Trionfale, lunch at Panificio Bonci, Esquilino market, dinner at Roscioli.
  6. Day 6
    CheesemakingMake sheep's-milk cheese at a Bracciano farmhouse with a picnic, return for an optional Trastevere stroll and final dinner.
  7. Day 7
    DeparturePrivate transfer to the airport.

Itineraries can shift with weather, season and host availability.

What is included

Included

  • Airport transfers (Fiumicino or Ciampino)
  • Accommodation at Hotel 47
  • All meals and tastings except where noted
  • Culinary tours and hands-on workshops
  • Logistics management
  • Ground transportation to select tours and meals

Not included

  • Airfare
  • Additional hotel nights
  • Gratuities
  • Personal expenses
  • Visa and passport fees
  • Optional activities
  • Travel insurance

Practical details

Where you base
Rome (Fortyseven Hotel near Circus Maximus), with day trips to the Castelli Romani and Bracciano
Where you stay
Fortyseven Hotel, a sustainable boutique hotel steps from the Circus Maximus.
Group size
Limited to 12 guests
Pace
Listed moderate; lots of walking on cobblestones and long standing.
Arrival and departure
Private transfer from Fiumicino/Ciampino on Day 1 and back on Day 7.
Who it suits
Travelers who want a deep, chef- and maker-driven Rome beyond guidebooks.

Good to know

Dates and prices

2027
Mar 14–20, 2027
from $9,500
Ask us for availability
Ask about these dates →
May 23–29, 2027
from $10,500
Ask us for availability
Ask about these dates →

Run by Parla Tours: from USD 9,500 (Oct 2026 and Mar 2027), from USD 10,500 (May 2027).

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Trip details are compiled from the published information of Parla Tours (Katie Parla), who runs this trip. Dates, prices and availability change; we reconfirm everything with you before you commit.

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