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AGRITOURISM VENTURES & FEATURES
WHY AGRITOURISM, WHY NOW
Travelers are choosing flavor over generic.
Food-led trips are one of the fastest-growing experience categories, with culinary and farm experiences surging as travelers seek authenticity, wellness, and hands-on learning.
Strong, sustained market growth.
Independent outlooks show agritourism accelerating globally and in the U.S., driven by experiences like farm stays, tastings, harvests, and cooking classes.
Good for producers and communities.
Agritourism and direct-to-consumer sales meaningfully diversify farm income, keep more dollars local, and help preserve food heritage for the next generation.
INTRODUCING HARVEST EXCURSIONS
Curated, small-group journeys and private itineraries designed around producers and food heritage — with trusted local guides and chef partners.
Hands-On by Design
Pick, press, mill, forage, ferment, bake, blend. You’ll work alongside farmers, fishers, cheesemakers, millers, beekeepers, and vintners — then sit down to the meal your day made possible.
Heritage at the Center
Every excursion carries a storyline: rice in the Lowcountry, olives in the Alentejo, wheat and wine in Tuscany, cacao in Latin America, pasture-to-plate in New Zealand, and more.
Neighbor-to-Nation Impact
Your trip supports local producers with fair compensation and long-term market access through our marketplace and content features.
PILOT REGIONS • 2025–2026
Southern United States
Lowcountry rice & seafood, Appalachian heirloom grains & beans, Gulf Coast citrus & honey, Tennessee farm-stay & forage-to-table weekends.
Mediterranean Europe
Tuscany vendemmia & heritage grains, Iberian olive harvest & biodynamic estates, coastal fish markets & salting traditions.
Global Spotlights
Alpine dairy routes, Andean potatoes & cacao, regenerative farm retreats, and seasonal chef-hosted residencies.
FOR PRODUCERS • HOST WITH US
Experience Design
We help you shape safe, bookable activities (90-minute tastings to multi-day harvest immersions), set pricing, guest flow, and storytelling.
Demand You Can Measure
We handle listings, booking ops, payments, and marketing. You receive clear reporting and timely payouts.
Beyond the Visit
Turn guests into customers with on-site QR links to your online shop and our Heirloom & Harvest Mercato marketplace.
Readiness: We prioritize verified local producers with clear safety practices, visitor insurance, and a commitment to responsible land and animal care.
FOR TRAVELERS • EAT THE STORY
Small Groups, Big Flavor
Groups of 8–12 or private departures, with chef-led dinners, market walks, and producer workshops. Accessible options available.
Fair & Transparent
We publish what portion of your trip goes directly to hosts and local partners — because food integrity includes fair economics.
Leave with Skills
Sourdough starters, curing, cheese stretching, olive oil tasting, beekeeping basics, seed-saving — practical heritage for your home kitchen.
WHAT THE DATA SAYS
Translation: travelers are booking experiences with purpose and flavor — and producers with great stories are perfectly positioned to host them.
FAQ
- Are you a tour operator?
- We curate and design itineraries with licensed in-region operators and DMCs. Cucina sets the heritage focus and producer standards; our partners handle on-the-ground logistics.
- Who can host?
- Verified local producers and culinary artisans with safe guest areas and meaningful hands-on components. We’ll help you design bookable experiences.
- How does this support local markets?
- We feature farmers markets that prioritize local vendors and integrate them into itineraries, while ensuring producers receive direct revenue.
Feature Cuisines
Cucina Di Madre Terra
Our primary aim is to nurture local food ecosystems, encompassing a wide range of participants from producers to food distributors, fostering collaboration for collective success. We support local producers through mentorship and marketing grants, and emphasize the preservation of Southern US food heritage as a means of economic development. Additionally, we strive to bridge urban and rural communities, increasing consumer awareness of local cuisine and produce, and facilitating direct connections with small farmers and producers.