With a PhD in Agriculture and a green thumb for cultivating organic vegetables—a skill passed down from his grandfather—Giuseppe Di Giorgio applies the farm-to-table concept to his guided trips. “I love to show my Wilderness Travel guests Italy’s biodiversity from the Mediterranean to the Alps, and at home,” Giuseppe says, “my favorite room is my kitchen, where I cook traditional food and drink good wine with friends.” Giuseppe was a recent agronomist volunteer at an NGO in Tanzania and later a science teacher for disabled high school students. Nowadays, he produces organic olive oil and cherries in southern Italy (Sicily), where he travels to often to be with his father.
Upcoming Trips: TBA
Tour du Mont Blanc, July 6-13, 2014
Guiseppe loves to teach and it shows. If you ask him a question, not only does he take the time to explain it to you but he makes you feel special for asking the question.Joni H., Evergreen, CO
Guiseppe was warm, outgoing and supportive. He knew his plants, wine, and Italian food, and was a very friendly, likable guy to be with.Bruce F., Berkeley, CA
Tour du Mont Blanc