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Plus de 70 trattorias
 dans le monde et près de chez vous...

Nostra regina, la carbonara, c’est jaune d’œuf, guanciale, pecorino ... punto .

(Une bonne fois pour toutes : il n’y a pas de crème dans la carbonara !)

100% italiano, cucina fatta in casa !

Authenticité.

Toutes les recettes proposées sont donc de vraies recettes italiennes et elles sont réalisées sur place, dans la cucina, sous les yeux des client(e)s.

Découvrez nos valeurs

En bonne trattoria qui se respecte, IT cultive une ambiance décontractée et sans chichis.

More than 70 trattorias worldwide, and nearby..

Nostra regina, la carbonara, c’est jaune d’œuf, guanciale, pecorino ... punto .

(Once and for all: no cream in the carbonara!)

100% italiano, cucina fatta in casa !

Authenticity.

All our recipes are original Italian recipes. Our food is made on-site, in our cucina, equipped with large windows for everyone to see our cooks at work.

Find more about our values

Like every true Italian Trattoria, It nurtures a chill and no-fuss atmosphere.

Taste It Tours

Review Highlights

“ Marlene was a wonderful tour guide and Jessica added all of her food knowledge of the restaurants we were visiting. ” in 22 reviews

“ If we lived in Phoenix , we would definitely go back to the restaurnats we visited--they were well selected. ” in 19 reviews

“ The Scottsdale tour was awesome with my fave stops at Craft 64, Cornish Pasty, Barrio Queen and Classic Cakes and Confection. ” in 4 reviews

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About the Business

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Business Owner

Our public and private food tours offer exclusive access to award winning food and beverages while showcasing a unique approach to local history. On all of our walking food tours, you will get to try a variety of foods from 5-6 unique local establishments in a three hour time span. We always advise you to come hungry, wear comfortable shoes and an elastic waistband. Scottsdale offers 3 different types of experiences: Taco Tuesday with Trolley, Progressive tour with art walk and classic old town Trolley tours. Phoenix food tour will immerse yourself in the City's history, stunning architecture, delicious food and a hidden speakeasy (password included). Gilbert is the largest town in America and has reimagined themselves with several of the newest and hottest culinary destinations. With over 350 corporate events under our belts, we've got you covered. We can completely customize a walking food & drink tour in and around Downtown Phoenix, Scottsdale, or Gilbert. We have also hosted many private tours for team building, holiday and personal events such as bachelor to birthday parties. Please do not hesitate to give us a call for booking and any additional questions you may have. …

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Our daughter gifted us this experience for the Taste It Tours in Old Town Scottsdale. We have never been on a food tour and didn't know what to expect. We were the only couple who were local to AZ and it was great experience meeting new people from all over the US. Maggie was our tour guide and she was excellent. She combined the right amount of history, humor, and since we were locals, added her personal favorites of some local food spots not included on the tour. The food choices and portions at all the restaurants were tasty, something I may not have ordered, and right sized. My wife and I appreciated the history the most since we have lived in AZ for 13 years and learned more about Scottsdale on our tour than all the years we have been here. Thank you to Maggie for making the experience an enjoyable one. We will definitely check out the other Taste It Tours in AZ and look forward to booking other food tours while we travel.

My wife and I have lived in Arizona for decades, but we'd never done a food tour here before. Taste-It Tours did not disappoint. We went with the Downtown Gilbert tour, and not only was our tour guide, Cameron, extremely friendly and knowledgeable, but the food was fantastic! We went to five different restaurants that each served us something unique and delicious; from barbecue to Mexican to pizza to high-end Thai fusion, we got to sample so many different things (and we capped off the tour with some of the best ice cream I've personally ever had). Some of the meals were paired with alcoholic drinks, which aren't absolutely necessary but make a stellar addition if you're into trying new concoctions. The walk was super easy and we never strayed too far. There were also some great photo opportunities, and we even got a picture under the Gilbert town mural (courtesy of Cameron). I would absolutely recommend this tour to anyone, even if you've been an AZ resident for a while.

Our guide was excellent but the restaurant choices were mediocre or disappointing except for Craft 64. The art walk was a fun part of the evening. Keep the guide and switch up the restaurants.

Such a wonderful experience. Jessica, our tour guide was fantastic! We did the Old Town Scottsdale food tour as a team dinner after our leadership offsite. The team loved the experience! The variety was terrific, the food and drinks were all very good, and the service was too notch! This is definitely an experience we'll be repeating!

Oldtown Scottsdale Food Tour was delightfully and deliciously fun tour with our tour guide Noah. The tour starts by the neighborhood that is filled with art galleries. We had the BEST craft pizza with fig jam at the restaurant 64, and we tried delicious honey beer...we also enjoyed an English delicacy, a tequila margarita with tacos, a French treat at Ruze, and homemade Italian gelato. I would definitely not know some of these places existed because they are not in the center of the Oldtown. Also, Noah was sharing some history about Scottsdale and she was funny with telling us great stories. I would highly recommend this tour...its worth the money you pay because there is plenty of food served on the tour.

See all photos from Ivana M. for Taste It Tours

Our kids gave us the Scottsdale waterfront food tour for Christmas. I was skeptical, but what a GREAT time! The tour guide had great information, I learned a lot of new things about the town I live in and visited some amazing restaurants. Absolutely great value and a MUST do.

It was my first time visiting Scottsdale and taking this food tour was the perfect way to learn more about Old Town Scottsdale and eat some tasty food! At first I was a little worried that we wouldn't be getting enough food because there were only 4-5 stops, but by the end of the tour I was super full and happy. Our first stop was Cornish Pasty and this was by far my favorite! Before entering, Kyle (our tour guide) gave us a brief and interesting history of the pasty and how the restaurant was founded. We walked inside and were given half of the Thanksgiving dinner pasty and I was shocked at how delicious it was. Our second stop was CRAFT 64. Again, Kyle briefly told us the history about the building and the company before we walked in. We tried two different pizzas - margherita pizza and a fig jam & arugala pizza. It was great to eat a classic pizza and try another that I would never think to order. Our third stop was Cien Agaves. We were given a frozen marg, chips & salsa, and a crispy beef taco. The crispy beef taco was my second favorite and I wish I had the stomach space to eat more! Our fourth stop was a shop that specialized in olive oil and vinegar (forgot the name) I'm not too into this pairing but it was interesting to hear the store owners and their passion for developing and sourcing their products. Lastly, we finished the tour at Top Marks Cafe by getting a scoop of gelato. It was the best way to end the tour- super simple, not too heavy, and sweet. Also wanted to shout out our tour guide Kyle. He was the best!! He taught us so many interesting things about Old Town Scottsdale and the places we visited to. You could really tell he enjoyed his job, talking to us, and showing us around. He definitely made the experience 100x better. One important thing to note: 3 out of the 5 stops had accompanying alcohol samples, which greatly adds to the value of this tour. I personally only tried the frozen marg but everyone around me really enjoyed the other drinks! As you can tell, this food tour was amazing. They are VERY generous with their "samples," and Kyle was excellent. I recommend this to anyone and everyone.

We booked the Scottsdale Taco Tour given Taste it Tours, what an amazing and unique experience. First off, the entire tour would be not have been as enjoyable if it wasn't for our super friendly and outstanding guide Noah. Second, the food was amazing. Each stop offered something different and each one was delicious. No one in our group had a negative thing to say about any of the food that we sampled. It was an experience I would highly recommend anyone trying. It's a chance to taste truly local and authentic cuisine. As a side note and a heads up.....this tour will fill you up...go hungry. I recommend eating light before you take this tour.

This is my 5th or 6th food tour - First one in Phoenix. Signed up for the waterfront Scottsdale tour but they switched me to the Old Town tour without asking. Not as well organized as most tours - the guide, while super nice, seemed flustered and unsure of herself. Tour started almost 30 minutes late. The food? Really only 2 of the 5 stops were a hit with our group. The olive oil/balsamic place would've been fine if there was bread to sample with. Didn't really enjoy the oil shots. The "tour"? - really no history or interesting facts along the walk. The guide was too soft spoken and unsure of herself. Unless you were right next to her you couldn't hear her, even with the portable microphone system. Pretty expensive for what we actually got. Not sure I can recommend.

I recently went on a food tour of downtown Phoenix and LOVED it! The history was cool, the food was tasty, and the different restaurants we went to were top notch! Delaney was our tour guide and made this new city feel like home. If you have her as a guide, ask her about the spooky hotel downtown! Try the food tour in downtown Phoenix, you won't have a negative experience.

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What is a Food Tour? Plus Practical Tips to Book One

What is a food tour? They’re your ticket to diving deep into the soul of a new place, where its flavors and stories come alive. Think of them as your culinary compass, guiding you through the streets with bites and sips that define the local culture.

Here’s some advice we swear by: schedule a food tour for the first day you’re in town. It’s like meeting a new friend who shows you around, letting you in on all the secret spots while you feast on dishes you wouldn’t have stumbled upon otherwise.

Our foodie travels in Modena , Bologna , and Mazatlán were game-changers, filled with unforgettable tastes like those legendary drunken tacos and the best Parmigiano Reggiano ever.

Food tours aren’t just about eating up local delicacies. They’re a bridge to understanding the place’s heritage and heartbeat, all through the eyes of passionate local guides.

Disclaimer: This post may contain affiliate links, meaning we earn a commission at no extra cost. Please refer to our  full disclosure  for details.

Thinking of adding a food tour to your tasty itinerary? Stick around. We’re about to unravel the what, how, and why of food tours, plus our tips for picking the perfect one.

Table of Contents

What is a Food Tour?

A food tour is an adventure for your taste buds, guided by a knowledgeable local passionate about their city’s cuisine and traditions. It’s a journey through the heart of a destination, exploring themes like markets, bakeries, or even wine tasting, depending on your interests. Often including tastings of food, wine, or liquor and insights into food production, food tours are a deep dive into local flavors and culinary practices. 

At Tasty Itinerary, we think of it as a “foodie adventure” – a unique opportunity to sample, learn, and fall in love with local eats and drinks you might otherwise miss, all while having fun and trying new things.

A Food Tour Looks Like This

• Meet and Greet : Your guide will welcome you at your meeting point, provide an overview of the tour you’re about to take, and introduce the city’s highlights.
• First Bite : You’ll have your first taste, usually at a local bakery or café, sampling the city’s typical breakfast fare. Unless it’s an afternoon or evening tour.
• Culinary Exploration : Part of a food tour is embarking on a walking tour through the city, stopping at local markets, eateries, and specialty shops to taste a variety of local specialties.
• Diverse Dining : Experiences may include on-the-go street food tastings and-or sit-down meals at restaurants.
• Learn and Taste : The food they introduce all comes with a story—learn about its history, production, and cultural significance.
• Insider Tips : This is one of the most valuable parts of a food tour. Your guide will provide personal recommendations at other must-visit spots to eat, drink, and local gems to explore.

Practical Tips to Book a Food Tour

Now that we know what a food tour is, here are some practical tips to help you book and take a food tour during your next vacation.

During a private food tour in Girona, Spain , hubby got a lesson on how to slice jamón. And I fell in love with one of my favorite pastries to date, the local pastry of Girona called a Xiuxo.

1. Do Your Research

First things first: do some homework. 

• Ask friends or family who’ve visited the destination about their food tour experiences.
• Read reviews on tour companies and individual guides on platforms like Viator , WithLocals , and Devour Tours .
• Join travel Facebook groups for insider recommendations.
• Aim for high-rated tours and rave reviews because these tours are vetted for.

2. Check What’s Included

Not all food tours are created equal. 

• Read the description of the itinerary. See how many stops are planned and what kind of tastings are in store. 
• Are you into paying for the guide and then paying for the food you choose to eat during the tour, or does an all-included fee sound more cost-effective? 
• Sometimes, splurging a bit on a private tour can offer a different perspective, and you can tailor it as you wish.

Foodie Tip: Above all, embracing new flavors and experiences is at the heart of what makes a food tour truly memorable.

3. Find a Tour That Fits Your Budget

Cheese and bread samples with toppings on a food tour in Florence, Italy, at the Mercato Centrale.

Your budget will dictate a lot of your choices. Food tours can range from modest to extravagant, especially in cities like Rome, Paris, or New York, where the cost of living (and dining) is higher. Weigh the experience against the expense to find your sweet spot.

4. Check the Meeting Point and Schedule

We tried Tigella, a typical food from Modena, for the first time during a food tour. We had never heard of it until then.

Logistics matter. Look at where your food journey starts and ends and how it fits your accommodation and transportation plans. Timing is just as crucial; you want a tour that syncs up with your day without making you rush or miss out.

Pro Tip: Book your tour around breakfast or lunchtime, or make it a dinner adventure. That way, it doubles as a meal, filling you up with delicious experiences.

5. Communicate With Your Tour Company and Guide

On a food tour in Bologna, we visited a pasta factory where several ladies made tortellini by hand.

Got questions? Dietary restrictions? Need to cancel or reschedule? Get in touch with your tour provider early on to smooth out any wrinkles before they become crinkles. A little pre-tour communication goes a long way in ensuring your food tour is as seamless as it is scrumptious.

Foodie Tip: We recommend touching base with your guide before you arrive; their insider tips on where to eat and what to see can be as valuable as the tour itself. You can start planning and making reservations.

Where to Book a Food Tour?

We always start our research and book most of the tours on these sites with great success. It’s a great starting point in finding one that fits your needs.

• Get Your Guide

What is a food tour called?

A food tour goes by many names: culinary tour, foodie tour, gourmet tour, but here at Tasty Itinerary, we prefer “foodie adventure.”

How would you describe a food tour?

A food tour is an exciting experience for food enthusiasts, guided by a local expert passionate about showcasing their city’s best culinary offerings and traditions. It’s a chance to immerse oneself in the distinctive flavors of a location, accompanied by a fellow food lover.

It’s common to visit fresh local markets and specialty stores during food tours.

Why do people go on food tours?

People go on food tours to sample and learn about local eats and drinks they might miss if they were exploring on their own. Spending time with a local foodie makes the experience unique, as who better to learn from than someone passionate about local cuisine? Plus, it’s just fun to eat and try new foods!

How does a food tour work?

A food tour typically starts with meeting your guide, who leads you through 5 to 8 culinary stops, offering tastes and sips of the locale’s specialties. These tours can be private or in small groups of 6 to 10 people, lasting about three to four hours to ensure a more personal and manageable experience. The goal is to keep things intimate, making navigating and soaking in every delicious moment easier.

What is included in a food tour?

What you’ll get on a food tour varies with each company or guide. Typically, tours include a mix of guided walks and tastings of local foods and drinks, ensuring you get a hearty experience of the local cuisine. The amount and variety of food depend on the tour and location, but the aim is always to leave you happily satisfied.

Be aware that some tours offer just the guide’s expertise, leading you through the city’s culinary spots, where you pay for what you eat as you go. This approach lets you pick what tempts your taste buds but requires more flexibility and budgeting. Always check the tour details to know exactly what’s included and make the best choice for your appetite and curiosity.

Are food tours worth it?

Yes, we believe food tours are worth it and a great way to learn about a destination through its food, as it is part of its culture. The value you get from what you eat and drink and the bonus of having a great guide to show you around make it an amazing and worthwhile experience.

It was hot in Mazatlan, so I wore a tank top, shorts, and a hat on our food tour.

What do you wear to a food tour?

Unless specified, be comfortable and stay casual. Always wear comfortable shoes as you will walk a lot during the tour when you’re not sitting down to eat.

Do you tip your food tour guide?

Always tip your food tour guide, especially if they’ve done a fantastic job.

BEFORE YOU GO ON YOUR FOODIE ADVENTURE, CHECK OUT THESE RELATED READS:

• Travel and Food Quotes That Speak to a Foodie Traveler’s Soul
• Tips for First-Time Travelers
• Avoidable Travel Mistakes: Travel Smarter
• What to Pack in Your Carry-On Backpack
• Pros and Cons of Airbnb Stays

Meet Kathy Ava, a food, travel, and cruise writer based in Los Angeles/Pasadena, and the owner and main writer of Tasty Itinerary. With over 20 years of experience planning trips and logistics at her full-time job and for herself, she's become a pro at crafting unforgettable tasty itineraries. She's always on the hunt for delicious, fun travel destinations and cruise itineraries. She firmly believes that life is short and we must make the most of it, so always say yes to dessert.

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How Hickory Nut Gap became a staple on Asheville farm-to-table restaurant menus

A SHEVILLE - For more than a century, a multi-generational family farm has changed the landscape for agriculture and agrotourism in the valleys of the Blue Ridge Mountains.

Jamie Ager and his wife, Amy, are the fourth generation to lead Hickory Nut Gap Farm at 57 Sugar Hollow Road in Fairview. The husband and wife also own the Hickory Nut Gap Meats brand, a wholesaler and retailer of premium meats raised using regenerative agriculture and holistic management practices by promoting livestock grazing to naturally improve soil health.

“How do we build a more resilient agriculture system that changes agriculture, and take care of the customer consistently and connect the dots of animal health and human health?” Jamie Ager said.

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Hickory Nut Gap Meats’ 100% grassfed beef and pasture-raised pork and chicken ― produced without antibiotics or added hormones ― are distributed by wholesale across the Southeast and available for retail sale in area markets and online shipping.

Jamie Ager said the family’s steadfast approach to farming can be attributed to what has made Hickory Nut Gap Meats a reputable ingredient source featured on restaurant menus and in home cooks’ kitchens.

“We love our restaurant partners and that was kind of our roots here in Asheville ― chefs and friends that we worked with over the years,” Jamie Ager said. “It’s been a real journey to see how that industry has grown and flourished around here. When they choose to buy Hickory Nut Gap and feature it, we feel honored because they can buy the meat for cheaper but it’s their way of telling the world they value the things that we value, which is welfare for livestock and good environmental impact … and flavor.”

Hickory Nut Gap Farm’s adoption of agrotourism welcomes the public to experience farm life and adds to the farm business’s longevity.

Hickory Nut Gap Farm and Meats

Jamie and Amy Ager, who’ve been married for 23 years, met as students at Warren Wilson College where Jamie Ager said they were introduced to methods like grass-based agriculture, pasture-based livestock and sustainable farming.

Jamie Ager, who grew up on the Fairview farm established in 1916 by his great grandfather Jim and Elizabeth McClure, said Hickory Nut Gap Farm and Meats have grown to educate and support other regional farms using sustainable farming practices at the core of its business model.

“If we could work with other farmers, have them doing good, sustainable pasture-based production methods, that’s a win. We’re changing agriculture and changing the paradigm in which farmers operate,” he said.

The Ager’s children will be the fifth generation to uphold the family’s agricultural legacy, which includes an estimated 450 acres of land put into a conservation easement with the Southern Appalachian Highlands Conservancy in 2008 to ensure the farmland will remain dedicated to agricultural production.

Jamie Ager said another estimated 400 acres of leased land across the area makes up the operational and production side of the businesses.

HNG on menus

Nearly 60% of the wholesale clients are restaurant partners, according to HNG’s sales team.

Ager said Tupelo Honey is a longtime buyer of HNG pork breakfast sausage and as the Asheville-founded restaurant developed into a chain, its demand grew.

Other local restaurant clients include Copper Crown, Farm Burger, Hillman Beer, Wicked Weed Brewing and Zambra.

High demand motivated the business to collaborate with rural family farms in North Carolina, South Carolina, Virginia, Georgia and Kentucky.

Virginia Hamilton, Director of Operations, who’s also a Warren Wilson College alum said her responsibilities include managing and leading the production agriculture team.

“It’s helping these smaller farms and helping them access scale and all selling under the Hickory Nut Gap label,” Hamilton said. “The farm here is the home and birthplace of Hickory Nut Gap Meats brand and the meat that you buy in the store might be from the farm but we’re also a pretty small; or it might be from one of our other partner producers.”

Hamilton said the more than 90 farm partners undergo an extensive vetting process and verification.

“It’s pretty cool that we’re able to build this larger agricultural community in the Southeast,” Hamilton said.

Hickory Nut Gap Farm events and experiences

Ager said the company’s goal is to build community through agriculture, which is support through offering community supported agriculture (CSA) subscription boxes to Asheville-area residents.

Customers may purchase items directly from the source from Hickory Nut Gap's Farm Store, which offers coolers stocked full of various cuts of meats and animal byproducts, like chicken stock. The inventory also includes the company's packaged meat stick snacks and a host of other food, beverages and merchandise from other local and regional businesses.

HNG’s Farm Store hours are 10 a.m.-5 p.m. Wednesday-Sunday, which is when the farm is open to the public.

Guests are welcome to drop-in to shop the store, picnic, tour the farm and meet some of its animal residents, and relax while taking in the mountain views. Culvert slides and other activities and areas like creeks are offered for younger guests to play and explore.  

Guests are encouraged to traverse the many trails throughout Hickory Nut Gorge ― the geographical inspiration for the farm's name ― like the nearby Strawberry Gap Trail.

HNG Farms hosts community-building events in the warmer seasons, such as stargazing and quarterly guided tours. A butchery class, yoga sessions and dances are on the calendar that will be in the Big Barn, a former dairy barn that’s been converted into a rustic event venue that's available for private booking.

On April 7, the farm will partner with Locals Seafood, a Raleigh-based seafood company, to host a Low Country Boil from 3-7 p.m. at the farm. The cost is $85 per person.  

The menu will feature HNG Meats’ pasture-raised pork sausages and N.C. shrimp and a raw oyster bar courtesy of Locals Seafood. Purchase tickets at hickorynutgap.com .

Hickory Nut Gap Farm and Farm Store

Where: 57 Sugar Hollow Road, Fairview.

Hours: 10 a.m.-5 p.m. Wednesday-Sunday.

Info: For more, visit hickorynutgap.com .

Stories you may have missed:

• Chef's tastings, farm tours, a rescue goat named Sundae: a day at Montgomery Sky Farm
• Where to find the best mushrooms in the Appalachians, plus a recipe from The Market Place
• Now closed: Asheville restaurant, taproom, bar closures from January-March 2024
• Fletcher food hall to make a splash with bourbon, burgers, tequila, tacos, more

Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at [email protected] or follow her on Instagram @PrincessOfPage. Please support this type of journalism with a subscription to the Citizen Times .

This article originally appeared on Asheville Citizen Times: How Hickory Nut Gap became a staple on Asheville farm-to-table restaurant menus

Enjoy small bites and more during the Asbury Park Restaurant Tour on April 21

2 minute read.

The 11th annual Asbury Park Restaurant Tour will take place from noon to 4 p.m. Sunday, April 21.

Hosted by the Asbury Park Chamber of Commerce, the event features small bites and demos at a variety of restaurants, cafes, juice bars and venues throughout Asbury Park's boardwalk, downtown, Main Street and West side.

For $60 per person, you can enjoy samples from popular restaurants like Asbury Oyster Bar, The Black Swan, Coney Waffle, Dolce Fantasia, Johnny Mac's, Kim Marie's Eat 'n Drink Away, The Mainstay, The Robinson Ale House, Taka and more.

Alcoholic beverages are not included.

Registration takes place at Kennedy Park, 104 Grand Ave., between Cookman Avenue and Grand Avenue. Once registered, attendees will receive an official Restaurant Tour wristband, a map of participating restaurants to visit on your self-guided tour, and your "Secret Word" contest entry form.

Each restaurant will have its own "secret word." If you collect a minimum of 15 and bring the form back to the registration table, you will be entered to win the Top Taster prize: a 2024 Asbury Park Beach Badge.

Most participating restaurants are within a quick walk of registration, but there will also be shuttles running throughout the tour. Shuttle stops are marked on the map.

You cannot visit one restaurant twice, but you may visit as many restaurants as you like.

"We want to make sure that all 1,500 guests have an opportunity to try everything," the event page explains. "This is a great opportunity to try many different locations and types of cuisines."

After the tour, guests are encouraged to return to restaurants they enjoy most to further support local businesses in Asbury Park.

Go: Meet for registration at 104 Grand Ave., Asbury Park; 732-775-7676, [email protected]. Visit eventbrite.com for tickets. Bring a digital copy or printed copy of your ticket to registration.

Florida writer makes NY Times, Wash. Post with memoir of fruit, Florida, felony

She didn't plan to write about her infamous "mango shooter" mom. At least not entirely.

Instead, Annabelle Tometich started out writing what she thought was a cookbook ― an obvious move for the former food writer and restaurant critic for The News-Press and Naples Daily News.

But her mom ― a dominant force in Tometich's life ― ended up dominating the book, too. And instead of a cookbook interspersed with family stories, it became a full-on memoir about Tometich's chaotic childhood and her love/hate relationship with her fiery, whip-smart, complicated Filipina mother.

The resulting book, "The Mango Tree," hit store shelves April 2 and has been racking up positive reviews and mentions in The New York Times, The Washington Post and other publications.

Tometich says there were lots of tears, laughter and soul-searching while writing "The Mango Tree." And along the way, she came to appreciate how Josefina Tometich's hot-tempered personality shaped her own.

"It was understanding that the parts of her that are good are OK to hold onto," says Tometich, sitting at the kitchen bar in her Fort Myers house. "I think a big part of me was like, 'No, we don't want to be anything like her ... '

"But then it's like, 'Well, no. There's actually these really brilliant things she did. And these really life-saving things she did.' It was trying to accept parts of her. And all of her."

'The Mango Tree' tells a tale of fruit, Florida and felony

"The Mango Tree" − subtitled "A Memoir of Fruit, Florida, and Felony" − revolves around her mom's 2015 arrest for shooting a BB gun at a couple she claimed was stealing her mangoes. But it also examines Tometich's life growing up in a volatile, sometimes violent Fort Myers household; the racism she encountered as a mixed-race Filipino-American in Southwest Florida (including from her own grandmother); her mom's beloved mango tree; and her journey to eventually accept her mother ― warts and all.

"She's like this great enigma," Tometich says. "Why does she do the things she does? Why is she the way she is?"

Tometich launched a book tour for "The Mango Tree" this first week of April with stops in California, Georgia and several Florida cities, including Fort Myers, St. Petersburg, Tallahassee, Coral Gables and Gainesville. She already has two more books in the works: A children's book and a follow-up memoir about her years as The News-Press food critic Jean Le Boeuf.

Here’s what else Tometich had to say about "The Mango Tree." This interview has been edited for length and clarity.

News-Press/Naples Daily News: I love the book. It's beautifully written. Why did you write it?

Tometich: I joke ― I half-joke ― that it's like a mid-life crisis for me ( laughs ). But in 2019, I had a job offer to go to the Tampa Bay Times. Their restaurant critic had just left to go to the Washington Post. And I couldn't take it, because my family's here and my husband's here and my life is here. And it didn't make sense to uproot everything and move.

So I turned down that job offer and, like, spiraled into this hole of, "Are you ever going to leave your home town? Are you ever going to do anything beyond Fort Myers?" And it was like, "If you can't be in journalism, then how else can you do something with your career that's different?" And I was like, 'Oh, I'll write a book. Easy! ( laughs)

When was this?

This was 2019. … It actually started as a cookbook. I always had this idea of all these quirky things that happened to myself and my family. I was not thinking of it as a memoir ― just these little essays and recipes.

But for a long time when ( former News-Press breaking-news reporter) Mike Braun's story came out in The News-Press , if you Googled "mango shooter," the very first result was my mom. Her mugshot and everything in The News-Press.

Yeah, of course ( laughs )

And the second result was this Absolut Vodka cocktail that was a mango shooter cocktail. And I was like, "That's hilarious. That's just funny."

Your two worlds converging…

Yeah! And so, in my head, I thought that was fodder for something.

It's not a cookbook: It's a memoir

How long ago was this?

2015 was the arrest, and her trial and everything. And this is four years later. She was still on probation, and it still felt very fresh. And I wasn't quite sure what to do with it.

So I started this cookbook/essay collection that was a mess ( laughs ). To get a book deal, you have to have an agent. So I queried a couple of agents, and they were just like, "We don't understand what this is." And I was like, "I don't really understand what it is, either."

And I was talking to my friend Artis Henderson (a Southwest Florida writer who's also featured in "The Mango Tree"). And she was like, "The recipes are interesting, but if you can take these essays and fit them together, then you have a really strong memoir."

And I was like, "I'm not writing a memoir. I'm writing a cookbook." And she said, "No you're not."

Good advice, Artis!

Yeah. Then it was like, "Well, I have to admit it's a memoir now." For forever, I called it a cookbook.

Then I figured out the mango tree component: The fact that this tree was planted a year before our dad died and it fruited right when we were about to pick up everything and move to the Philippines, and the shooting and then Hurricane Irma. It became this very convenient structure: These are all these major plot points of my life coinciding with this tree.

And then it just came pouring out. I think the vast majority of it I wrote between June and September of 2020 (while on furlough from The News-Press).

What was it like going back and revisiting all those memories? You had a chaotic childhood. And then your dad died. And there's the racism you encountered in school. Was it hard to go back and focus on some of those painful memories?

It almost felt indulgent. Because I don't like to sit with those memories, you know? But then to think about it and put yourself back in your little kid head was weird and interesting.

And there were plenty of tears. There was lots of grief in my childhood. And it was almost nice to kind of sit with that little kid for a bit and be like, "But look: Here we are now. It's all fine now, and it worked out."

Focusing on her 'mango shooter' mom

The book is as much about your mom as it is about you. Why did you decide to make her the focus?

It's funny, because I think it was more about her. Because I'm very comfortable writing about other people ( laughs ). But I couldn't not write about her. She's such a dominating figure in my childhood. And there was a conscious decision as an adult: "I'm not talking to her anymore. I'm not dealing with her anymore."

But that was just a compartmentalization. She's still looming there in my head. And I was kind of like, if I'm ever going to figure myself out, I've got to figure out why I can't stop coming back to her. Why I can't stop trying to figure her out.

Would you be who you are today without her?

Oh no. 100 percent not. And I feel like so much of my personality was developed in reaction to her, you know? ( laughs ) Because she was hot-tempered. And she was always yelling at the Publix cashiers. And I was always trailing in her wake ― "sorry, sorry" ― apologizing and making amends. 

You still talk to her, right?

And I'm sure everyone's going to ask you this question: What does she think of the book?

That's the sad part. She has vascular dementia, and it's gotten pretty bad in the last two years. She doesn't drive anymore. And it's not like Alzheimer's: She knows who everybody is. She's OK, day to day, for the most part. But she really struggles with processes and procedures.

So the act of getting into the car and buckling your seatbelt and driving to wherever you need to go and then remembering how to get home ― that became a struggle for her. And she was constantly getting lost.

So one, she's never been a reader. And two, I don't know if she could get through a book right now.

Is the rest of the family OK with the book?

Yeah. My biggest worry was that they would think I was taking it too easy on our mom, honestly. So I think it's a very honest portrayal of my childhood in that house. It's not their childhood. It's not my mom's perspective, obviously. I think it's a very honest portrayal of my point of view.

You live near her, right?

She's just down the street.

It sounds like she needs a lot of care. How often do you see her?

Every day. She's here most days (at Tometich's house).

One of the things that amazes me is your recall of details in "The Mango Tree." That's something you have in common with your mother. She had a photographic memory. Do you have a photographic memory?

I used to in high school. But I was never as good as her. She had the Periodic Table memorized, down to atomic numbers and weights and whatnot.

It was weird: That summer was very odd (when she wrote that book). Certain memories played out like a film in my mind. It was like watching this film of my life and hitting pause and being like "What's over there? And what's over there?"

From News-Press food critic to memoirist: Annabelle Tometich's new career

You worked for years at The News-Press. Do you miss it?

I miss the 2015 newsroom. Or the 2010 newsroom. I miss when there were lots of people and police scanners going off and televisions on. I miss that version of the newsroom, which we're never gonna get back (thanks to layoffs over the years and most of the newsroom working from home now).

Yeah, I miss that camaraderie, too. I think everyone would rather work at home now. But you miss being around people.

But yeah, I do (miss it). The review stuff (as food critic Jean Le Boeuf), I do think I was getting ― well, not tired of it. I still loved it. There's no complaining about going out and eating and writing about it ( laughs ). I think I was ready for something different.

So you're a published author now. Or maybe I should say published memoirist. How do you feel about that?

Yeah, it’s wild. That was like the goal, right? And five years later, here we are.

Do you feel like this is where you'll be from now on?

I hope so. I like the pace of this life a lot ― where it's like, write a book every couple years ( laughs) . Versus writing five stories a week, or 10 stories a week (at The News-Press and Naples Daily News).

Well I'm glad you're going to keep doing this. The book is beautiful.

I can't wait to read whatever you do next.

Hopefully more ( laughs )!

BOOK TOUR FOR 'THE MANGO TREE'

Tometich has the following stops scheduled for her "The Mango Tree" book tour:

• April 4, 7 p.m. at Tombolo Books in St. Petersburg, Florida
• April 7, 4 p.m. at Books & Books in Coral Gables, Florida
• April 10, 6:30 p.m. at Midtown Reader in Tallahassee, Florida
• April 11, a virtual event at 6 p.m. with New Orleans' Blue Cypress Books
•  April 12, 6 p.m. at Third House Books in Gainesville , Florida
• April 16, 2 p.m. at South County Regional Library in Estero, Florida
• April 18, 7 p.m. (Pacific Time) at North Figueroa Books in Los Angeles
• April 19, 6 p.m. (Pacific Time) at Bel Canto Books in Long Beach, California
• April 21, 3 p.m. (Pacific Time) at the L.A. Times Festival of Books in Los Angeles
• April 25, 7 p.m. at Barnes & Noble in Fort Myers, Florida
• May 4, 3 p.m. at A Capella Books in Atlanta
• May 18 at the Orlando Book Festival (details to be announced)

Learn more about Annabelle Tometich, "The Mango Tree" and her book tour at annabelletometich.com .

Charles Runnells is an arts and entertainment reporter for The News-Press and the Naples Daily News. To reach him, call 239-335-0368 (for tickets to shows, call the venue) or email him at [email protected] . Follow or message him on social media: Facebook ( facebook.com/charles.runnells.7 ), X (formerly Twitter) ( @charlesrunnells ), Threads (@crunnells1) and Instagram ( @crunnells1 ).

Where to eat: the 50 best restaurants in Tours

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What's it like to eat at RI's James Beard nominated restaurants? Take this tasty tour.

Wondering what all the hype is about James Beard Foundation semifinalists ?

The awards are widely considered the "Oscars" of the dining world because the restaurant industry doesn't have a lot of opportunities for awards. There are Michelin star ratings . They go back more than 120 years in Europe but didn't take hold in the U.S. until the 21st century. They only rate restaurants in New York, California, Chicago, Florida and Washington, D.C.

Scoring a James Beard is a path to national recognition for a restaurant or chef.

Rhode Island boasts 10 James Beard semifinalists for the 2024 awards. It's the best showing ever with four restaurants and one chef in national categories and five in the regional Best Chef Northeast category. The semifinalists come from Providence, Newport, Central Falls, Middletown, Bristol and Warren. The five finalists in each category will be announced on April 3 by the Beard Foundation.

I'm here to clue you in on the delights to be enjoyed dining at these nominated restaurants. Hint: Try everything.

Tuxpan Taqueria

The Mexican kitchen at 355 Broad St. in Central Falls is one of 30 semifinalists for Best New Restaurant. It's your classic hole-in-the-wall restaurant with an unassuming appearance. It was once a doughnut shop and the drive thru window, though not in use, is still there.

Once you walk in, the warmth of the Alcantar family envelops you. They'll happily guide you through the menu posted on the counter and pose for photos while cooking.

Diego Alcantar and his family came to Rhode Island from Tuxpan, a town in Michoacán, Mexico, and his restaurant career started as a dishwasher. He's preparing to open a second restaurant, Cielito Mexican Kitchen in downtown Providence . Meanwhile, his mother Maria is at Tuxpan, cooking on the grill and stovetop right behind the counter.

The food is homestyle and approachable from the classic taco to the overstuffed burritos. The meat choices allow you to play it safe with steak, chicken or pork; or go daring with tripe or beef tongue. A chorizo option is appealing on a torta.

Not to be missed is the Pambazo, a Mexican sandwich with meat and diced potato in a roll dipped in red sauce. Don't miss grabbing a bunuelo for dessert. Delicate fried dough treats will remind you of wandis but even lighter.

There are a few tables here but mainly this is a takeout business.

The modern Italian restaurant – found at 4 Commercial Wharf at Hammetts Hotel on the Newport waterfront – is a semifinalist for Outstanding Hospitality. This national category honors restaurants that foster a sense of hospitality while demonstrating consistent excellence in food, atmosphere and operations.

Check, check and check. Giusto is very much a reflection of owner Kevin O'Donnell who seems to do everything with ease.

He grew up in North Kingstown and worked at 22 Bowen's before starting at Johnson & Wales University. After his first year externship, he did all his learning on the job and worked at Del Posto in New York and opened a restaurant in Paris. His SRV in Boston was a semifinalist for James Beard Best New Restaurant in 2016.

O’Donnell wanted the menu to set the tone for a fun, playful dining experience. Think elevated fried ricotta for an appetizer and a fancy affogato for dessert that pays homage to a Fluffer-Nutter. Don't miss either.

Service is flawless as well, from the cheerful welcome at the door to the advice on wine to the efficient delivery of food, even on the busiest of days.

Courtland Club

In 2007, Jason Schectman, a real estate professional, wanted to create a bar where he’d like to drink. He succeeded not just in pleasing himself, but others. James Beard judges noticed and named his Courtland Club a semifinalist for Best Bar.

He's created a place that curates a selection of drinks that are served in a unique atmosphere. Every bar likes to call itself a speakeasy but Courtland Club really is. There are no markings on the building, just a number – 51 – on a quiet street between Broadway and Atwells Avenue.

The space was a bakery long ago and a social club most recently. From distressed brick walls to cozy sitting spaces and excellent drinks, it all comes together in delicious harmony, and mystery.

Last month, operation of the kitchen was taken over by Nimki by Nikhil Naiker. His “New England Tropical” menu pairs well with the cocktail menu which currently features plenty of infused spirits, spicy blends and cool tequila drinks. It's all eat, drink and be merry here.

Sky Hanuel Kim at Gift Horse

Sky Haneul Kim, chef at Gift Horse, 272 Westminster St., in Providence, is a semifinalist for "Emerging Chef." The category honors a young chef who displays exceptional talent and is likely to make a significant impact in years to come.

Kim is already making her talents known with delicious and clever dishes at the new restaurant from Ben Sukle and general manager/partner Bethany Caliaro.

Raw bar meets fusion meets the unexpected. Sauces include a kimchi mignonette and a fermented green chili hot sauce. Not to be missed are the smoked fish dip with puffed seaweed chips and the Hae Muchim with raw fish, cabbage, fried sweet potato, apple and spiced with gochujang.

Ordering a variety of small plates, including the warm Scallop Roll, is very satisfying here and the cocktails aren't to be missed though the wine list is lovely, too.

Delicious destinations: USA TODAY named its Restaurants of the Year. These Rhode Island favorites made the list

The vibe is pure fun with a horseshoe bar set up for socializing and allowing for a view into the kitchen.

Nominated for Outstanding Restaurant among the best in the country is Bywater, the Warren eatery at 54 State St. The nomination is a first for owner Kate Dickson and her oyster bar which opened nine years ago.

The restaurant closed for a break just as the Beard nomination was announced on Jan. 24. According to social media posts, Dickson expects to reopen soon. She did not respond to an email for more information. Follow on Instagram for news.

Basil Yu at Yagi Noodles

At Yagi Noodles  at 20 Long Wharf in Newport, Basil Yu is nominated for Best Chef Northeast. He specializes in handmade-from-scratch ramen and other creative dishes. He is a first-generation Chinese American with a Bachelor of Science degree in health sciences who grew up working in his parents' New Hampshire restaurant.

After cooking at the White Barn Inn in Maine and the Vanderbilt in Newport, he followed his passion to Japan and Singapore to study Asian cuisine. How lucky for Rhode Island diners that he and Kodi Keith opened Yagi first as a pop-up and now as a large, airy restaurant.

His ramen dishes are layered with flavors built from rich stocks, beautifully cooked mushrooms, greens, crisps, marinated meats and more. The staff at Yagi will take you through the menu to get you the dish of your dreams. Don't miss the Spicy Duck Miso if you like heat, and Tonkotsu pork ramen if you don't. Both are delicious and special.

The Seared Dumplings are light and divine and the deconstructed Bao buns a delight. The fried chicken Karaage is a nice starter. A vegetarian curry bowl Kare Raisu delivers more heat.

From the lovely art, to the elegant table settings to the drinks which include beer, wine, sake and milk teas with brown sugar boba, everything here is just perfect.

Subat Dilmurat at Jahunger 

The setting at Jahunger , 333 Wickenden St. in Providence, is a soothing one. The walls are a soft cream, the tables dark and elegant and throw pillows soften the bank of wall seats. There are three-dimensional wall hangings. Everything says come on in.

So too does the food of Subat Dilmurat, Best Chef Northeast semifinalist. It will entice you in, with aromas that waft over Wickenden Street. He offers a taste of Uyghur Asian cuisine from a region in Northwest China.

Starting with the noodle dishes (because who can resist handmade noodles), the textures are divine.

Laghman Noodle is a traditional dish for Uyghur, with hand-pulled noodles mixed with tender beef slices and a medley of vegetables. What makes the dish? It's what Dilmurat's wife and co-owner Nadira "Nadia" Parhat calls "an exquisite blend of spices." Indeed she's right.

The noodles are called long life noodles and they are tender as silk.

On the other hand, the Jahunger Noodle dish has noodles that boast a chewier, heartier texture. It's equally satisfying but different. This dish comes alive with dried chilies mixed in with tender beef, sichuan peppercorns, onions, garlic and Chinese chives.

There are plenty of vegetarian options you can explore here, too. You can learn some about the foods and see photos online at their new website jahunger.com . But to taste is know there's something special going on here.

Andy Teixiera of Newport Vineyards

At  Newport Vineyards , 909 East Main Rd., in Middletown, chef Andy Teixeira has done everything from launching the menu at their Taproot Brewing to sourcing local ingredients and growing root vegetables, figs, lemons, mushrooms and all their herbs for his dishes. He's now added Best Chef Northeast nomination to his list of achievements.

It's a delight to sit at the bar or one of the tables by the Taproot brewing room. There you can enjoy a flight of freshly made beers with one of their signature communal sharing boards. A vegetarian antipasto features produce grown on the property as well as Narragansett Creamery cheeses and grilled bread using wild yeast sourdough from their grapes. Of course, Newport Vineyard wines are all available as well.

Right now his menu is served in Taproot from Wednesday to Sunday but they will go to seven days in April. When they have weddings they move Taproot up to the Overlook space, formerly Brix. The Tank Patio opens Memorial Day weekend.

Maria Meza at Dolores

Maria Meza opened her first family restaurant, El Rancho Grande, in Providence in 2008, and now cooks at  Dolores , 100 Hope St. in Providence, where she has earned a James Beard Best Chef Northeast nomination.

At Dolores, diners can enjoy her contemporary dishes from the Mixteca Region, in the state of Oaxaca, Mexico. Try her Baja Fish Tacos made with beer-battered haddock. Don't miss a taste of one of her mole dishes, especially when made with Baffoni Poultry Farm chicken and their house-made tortillas. She can make any mole vegetarian, too.

You'll also want to score a seat at the bar and enjoy one of their mezcal selections or a custom margarita.

Soon, the Meza family led by Joaquin Meza Jr., will open a second restaurant at Track 15, the planned food hall in Providence. It's all a family affair.

Pete Carvelli at Foglia

How wonderful to have a plant-based chef on the James Beard semifinalist list for Best Chef Northeast. That's Pete Carvelli, who led a whole other life before he opened Foglia at 31 State St. in Bristol in 2022. He was a lawyer who became a chef. He's been a vegetarian for years.

Carvelli's food is beautiful. The menu changes seasonally regularly but the way he styles and builds his dishes does not.

You can enjoy his vegan pasta dishes including an Agnolotti with tofu ricotta or his housemade Pappardelle "Bolognese" or Fazzoletti, little handkerchiefs, with funghi filling. A Lion's Mane Mushroom filet will satisfy any meat lover. Also on the menu is a Saffron Risotto and an Eggplant Katsu.

Foglia also offers a chef's tasting menu with optional wine pairing. Many dishes have gluten-free options.

Bonus here: Desserts from the talented high school senior Piper McAloon who is headed for Johnson & Wales University in September. She's been there from the beginning.

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