For many people, the search for memorable food experiences is a driving force when traveling. We search for things to eat that will tell us about a place; we want to be able to recall minute details of meals when we reminisce about our trip. Being in Italy can commonly transform travelers who ordinarily don’t fancy themselves “food-lovers” into people who gush over a certain flavor of gelato they got on a side street in Siena. Flying to Italy is to arrive in a culinary promised land.
One thing that makes Italy even more of a gastronome’s paradise is the existence of the Home Food program, designed to not only preserve, but also to share traditional Italian recipes. I'll forgive you for glossing over the whole "preserving culinary history" bit if you’d rather focus on the part where Home Food gives travelers the chance to dine in real Italian homes.
Home Food, founded in Bologna in 2004, is a network of home cooks called "Cesarine" who have each been vetted by the organization to make sure they're going to be serving only dishes that are regional and seasonal. These Cesarine then open their homes a few times each year to Home Food members, cooking up a feast of local specialties. They’re not just stuck cooking in the kitchen — they dine with their Home Food guests at the family table, so you really feel as if you've been invited over to a friend's house for dinner. (Photo courtesy of Home Food)
Membership in Home Food is open to Italian residents and foreigners, and the good news for anyone traveling in Italy is that a short-term membership of a month is extremely cheap — €3.50 per person (Italian residents pay €35/year). Participants then pay for individual meals (lunch or dinner), which usually range in price from €30-50 per person, which includes not only the food but all wine and beverages served.
While Home Food is open to Italians and non-Italians, it does seem that the majority of members come from the United States. Being fluent in Italian surely isn't a requirement for attending a dinner, but neither is speaking English in order to become a Cesarina. So diners should bring a sense of linguistic adventure — and a good phrase book — just in case.