Regent rolls out 128 new culinary tours in the Mediterranean

Crafted in collaboration with local chefs and culinary experts, these tours are offered throughout France, Greece, Italy, Portugal, Spain and Turkey and are an integral part of Regent's 'Epicurean Perfection' programming.

Local guides will lead participants during exclusive wine tastings, cooking classes and gourmet meals.

The new culinary-focused shore excursions are among the approximately 5,000 shoreside experiences Regent offers around the world, with nearly 3,900 of these free as part of the line's inclusive pricing.

Minoan gastronomy and Turkish cuisine

Examples of the new culinary tours include 'Minoan Gastronomy Through History,' free and available at Heraklion, Crete. Participants get a hands-on cooking class with local organic ingredients at a restaurant in Amnisiades Park, surrounded by ancient olive trees. They'll discover the ancient Minoan diet with dishes made from seafood, goat, wild deer, lentils, fruits and nuts, accompanied by wine.

A cooking class focused on traditional Turkish cuisine is offered at a Bergama restaurant, free, during calls at Dikili. A quick tour of the city's historical sites precedes the class, which emphasizes seasonal, locally sourced ingredients. Participants will then dine on their dishes, accompanied by local wine.

Amalfi farm-to-table experience

At Amalfi/Positano, Italy, travelers can take a farm to table excursion for $119, part of the 'Regent Choice' collection. They'll visit a family-owned organic farm in Scala, a hilltop village founded in the 4th century. They'll learn about organic farming as the Ciccio family guides them around their vineyards, fruit orchards and vegetable fields, and have lunch made from what's freshest that day while taking in the panoramic views.

Port wines, Provençal gastronomy, Menorcan lobster

At Portugal's Porto, another 'Regent Choice' tour, also $119, takes participants on a scenic drive taking in landmarks of the UNESCO-recognized historic district before a dining experience of appetizers paired with port wine at Graham's Port Lodge in Gaia.

Other examples include a gastonomic journey in the Provence countryside with fresh oysters, seafood, cheeses and wine, and a visit to Saint-Tropez, from Toulon, France, and a tour featuring Menorcan-style lobster stew from Mahon, Spain.