Flavours, Friends and Flexibility
Back Track’s 2025 Italy Food Odysseys were a sell-out success, with two back-to-back departures hosted by Matteo (aka Matt) bringing together groups of curious travellers for authentic, off-the-beaten-path experiences in Puglia and Sicily.
These two journeys have become some of Back Track’s most popular trips each year, with loyal guests returning for the food, the people and the laid-back, flexible style of travel. The 2025 editions, which ran in September and October, were no exception, packed with good wine, warm hospitality, unexpected moments and, of course, plenty of pasta.
Puglia: Pasta, Palazzottos and Local Surprises
The 2025 Puglia Food Odyssey kicked off in September, weaving its way from Bari to Naples via hilltop villages, quiet beaches and olive groves. As always, the highlight was connection: with locals, with each other, and with the land that produces such incredible food.
A standout stay this year was Il Palazzotto in Matera, a boutique hotel built into the caves of the city’s ancient sassi district. It’s hard to forget waking up inside stone walls that date back centuries, with espresso in hand and golden light pouring through the doorway.
Food-wise, the group was spoilt for choice. Truffle dishes at La Lampara al Fortino were a favourite, though the list of unforgettable meals is long. From rustic farm lunches to elegant seafood dinners by the coast, the group got a taste of the region in every sense.
One of Matt’s favourite memories was an unplanned stop in Grassano, a village in the hills where the group stumbled into a local winemaking gathering. They were welcomed into the mix, glasses were poured, and what started as a detour turned into a night of real connection. No tour buses, no schedule, no filter. Just good people doing what they do, and happy to share it.
Sicily: Cannoli, Coastlines and Cultural Layers
In October, the Sicilian Food Odyssey brought a second group of travellers across the island’s ancient cities, volcanic landscapes and coastal villages. From Catania to Palermo, and across to the Aeolian Islands, the group followed the threads of Sicily’s deep, layered history through ruins, recipes and conversations with proud locals.
One of the most memorable stays was at Locanda del Postino on Salina, part of the Aeolian Islands. This family-run inn set the scene for long meals, great wine and lazy mornings overlooking the sea.
Standout dishes? Hard to choose, but a clear group favourite was the long lunch at Enoteca della Strada del Vino in Marsala. That, and the fresh cannoli that seemed to appear at just the right time, every time.
Matt says he particularly enjoyed sharing Sicily’s diversity, two volcanoes, island time, and 3,000 years of history rolled into one itinerary. And true to Back Track style, a little flexibility meant the group could follow the good weather, avoid the cruise crowds, and enjoy a few spontaneous moments that you won’t find on the trip notes.
Why These Trips Sell Out Every Year
Back Track’s Food Odysseys in Italy are built around authenticity and a sense of fun. Yes, there’s an itinerary, but if opportunity arises, it’s more of a suggestion than a script. These trips lean into the joy of slow travel, of saying yes to last-minute invitations, of finding yourself the only tourists in the room and feeling entirely welcome.
The groups are small, the pace is relaxed, and the food is always worth talking about. And when you have Matt as host, you’re travelling with someone who’s not only Australian but Italian too, which means knowing when to stick to the plan and when to toss it out the window.
Coming in 2026: Puglia and a New Calabria Food Odyssey
If you missed out this year, 2026 departures are already in the works and filling fast. In addition to the much-loved Puglia itinerary, Back Track will introduce a brand-new Calabria Food Odyssey.
Calabria offers the same commitment to culture, flavour and tradition as its southern neighbours, but with even fewer tourists and plenty of secrets still to share. Think spicy nduja, wild beaches, mountain villages and warm Calabrian hospitality.
If you’re the kind of traveller who prefers long lunches over long lines, small producers over big hotels, and connection over checklists, these are the trips for you.
Get in touch with the Back Track team to find out more, reserve your place for 2026, or be the first to receive new food tour details when they land.
You can find more about our upcoming food tours here.
