The Locals’ Table is a community-based project dedicated to celebrating Tuscany’s food culture, rural traditions, and agricultural excellence. Through hands-on workshops, farm visits, guided tastings and seasonal events, the initiative connects locals, travelers, and producers around the shared values of authenticity, sustainability, and regional identity. Each experience is designed to spotlight high-quality Tuscan agri-products and the people behind them—bringing stories, flavors, and traditions to the table.
nostro team
Ariela Bankier
Founder and Director
As CEO of Travel Italy Guru, a boutique tour operator based in Tuscany, and the author of several guidebooks on Italy, I specialize in curating immersive experiences that celebrate Italian food, wine, and culture. My passion for rural life and culinary traditions has evolved into a career grounded in authenticity and meaningful travel, with a particular focus on Tuscany’s extraordinary agri-foods, which are the foundation of the region’s rich gastronomic heritage. With an MSc in Animal Science and Husbandry, I bring a strong scientific understanding of traditional food production, complemented by my credentials as a sommelier, cheese master, and lecturer in eno-gastronomy. The Locals’ Table is the natural expression of my journey: an initiative that weaves together regenerative tourism, experiential learning, and culinary excellence. By highlighting the region’s traditional foods, heritage breeds, biodiverse ingredients, and unique products, my goal is to share the beauty of this land with fellow curious and conscious travelers.
Ilaria Mosti
Research Team
I’m a communication consultant and branding expert with a passion for food, sustainability, and agriculture, and I hold a degree in agronomy. I live in a beautiful region of northern Tuscany, surrounded by nature and incredible local foods. As part of the research team for this project, I aim to highlight the unique products of northern Tuscany—especially those from the Apuan Alps, the Apennines, and the Garfagnana area.
Riccardo Negro
Research Team
Raised among olive trees and the scents of the Salento countryside, I’ve always felt a strong connection to the land and its fruits. As a child I would accompany my mother to local markets, a ritual that sparked a lifelong love for traditional products, the people who produce them, and the stories they carry.
That passion led me to pursue a degree in Agricultural Sciences at the University of Pisa, where I focused my thesis on rural tourism in Tuscany. Today, I’m continuing my studies with a Master’s in Sustainable Agricultural Systems, exploring the deep connections between farming, territory, and local communities.
As part of the research team at The Locals’ Table, I conduct research looking for food producers and tourism experiences that reflect the true soul of Tuscany, genuine, and rooted in tradition. My goal is to help others discover a different side of Tuscany, and experience it not just as a visitor, but as a local.
Marco Franchini
Research Team and Guided Tastings
From a young age, I was taught to value quality in food, a passion that led me to specialize in sensory analysis of Italian gastronomic products. Since the early 2000s, I’ve trained with the Italian Sommelier Association and earned certifications as a Master Taster of both cheese (ONAF) and cured meats (ONAS), as well as a certified taster of grappa and spirits (ANAG). I’ve judged national and local competitions, and completed advanced training in sensory methods at the University of Pisa. Today, as ONAF’s delegate for Pisa and its province, I focus on promoting and educating others about high-quality, territory-specific cheeses and cured meats.