Peter Kruty listening to Sara Marchiori explaining the varieties of grapes used to make prosecco.

Umberto Marchiori showing the fermentaion room to Sandro Berra (right) and Legacy of Letters participants.

Laura Thoms listening to Sara Marchiori describing the three types of prosecco made by Cantina Marchiori.

Emanuela Perenzin explaining the first step in making cheese.

Endless rows of cheeses in the aging room at Latteria Perenzin.

Emanuela Perenzin describing the seven steps in tasting cheese. (And showing the label for her company’s Dolce 3viso [Treviso] cheese, winner of a silver medal in 2015.)

Cheese tasting plate arrangement. The San Pietro in beeswax cheese in the lower right won super gold in a 2015 cheese competition.

Sandro Berra meeting Lorenzo Palla at the gate to the Cantina Loredan Gasparini.

Oval cask, designed to save space in the aging room.

Lorenzo Palla describing his wines.

Bottles of Loredan Gasparini wines famous for having labels without the names of the wines.

Legacy of Letters participants relaxing in Bassano del Grappa.

Cut-out book peddler in the Museo Remondini.

Angle-body script type on display at the Museo Remondini.

Old grappa bottles on display at the Poli Museo della Grappa.

Legacy of Letters participants (Sayre Gaydos, Claire Lukacs, Jane Pirone, Shaina Pruden; Sandro Berra, James Stroud, Janine Wong, and Emmy Yamaguchi) about to enjoy dinner at Osteria Bellavista.

Ravioli con funghi at Osteria Bellavista—the best dish of the entire Tipo Cibo Vino tour. Small but immensely flavorful.