Emilia Romagna might be the best region of Italy for culinary exploration. Visit a prosciutto producer like Salumificio Conti — one of the local family-run ham factories producing the mythical Prosciutto di Parma PDO. Spend some time with the makers of Parmigiano Reggiano, who have kept the traditional methods alive since the Benedictine monks invented the process 10 centuries ago. Curdling into the typical copper heaters, salting and the final ageing in the so-called wheel cathedrals. Taste the savoury masterpiece in the end, of course. Make your trip longer and learn the secrets of the best balsamic vinegar at Tenuta Medici Ermete. Parma is the gateway to Italy's culinary heritage. With many tours, you can choose to drive yourself or get a driver for a more sit-back experience.

This is one of the few surviving parts of the ancient defence system that once surrounded the Old Town. Built in the early 14th century, it was the main defence of the north. Further towers were added in the 15th century, but the Florian's Gate is the only remaining gate from the original eight. In 1660, it was extended to include a Baroque roof, raising its height by one metre, and today it measures around 33.5 metres.

Nassau was the base for the greatest concentration of pirates during the 17th century. The museum, located in downtown Nassau, is fun, informative, cleverly put together, and gives a great portrayal of a pirate's life. Board a replica of the pirate ship "Revenge" and let the adventures begin!

To the west of Aviles stretches the Costa Verde, a long stretch of rugged cliffs, sandy bays and deep river estuaries. Cudillero, the closest village to the airport, has a good selection of places to eat and drink, all crammed together around a small fishing harbour. Further west, Luarca is another tranquil and attractive fishing port.