Giuseppe Di Giorgio

With a PhD in the biodiversity of Mediterranean ecosystems 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,” he says, “my favorite place is the kitchen, where I prepare traditional Sicilian and Mediterranean dishes while sipping on a good local wine.” During the year, Giuseppe teaches natural sciences in secondary schools, volunteers for an NGO with active projects in Tanzania, and produces extra virgin olive oil and organic cherries.