9 Chefs Reveal Their Dream Trips Slideshow

If I could drop everything, I’d pack light, comfortable clothes and hurry to catch a flight to Milan. Once I landed, I’d hop on a bus heading into the rolling hills of Tuscany — which I consider heaven on earth. The smell and the sounds of the Italian countryside are the stuff dreams are made of. I’d enjoy lunch at a vineyard — including fresh mozzarella, basil, the best-ever olive oil, salami, speck, bread, wine (then some more wine), and so on. Dinner would be at a farmhouse and involve pasta with fresh vegetables (just picked from behind the barn), crusty bread, tomatoes, wine, and Grappa.

Learn more about Elmar Prambs' restaurant Trio.

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