Decisions, decisions....
How to order gelato in Italy??? Really?
Do we really need a blog post on how to order ice cream? How hard can it be? First, let's not call gelato "ice cream." I don't care what the guidebook or translator says! And yes, we do need a post, and here's why. Having a real gelato in Italy should be on everyone's must do list when traveling there. To go to Italy and not stop at a real authentic gelateria would be like going to Pisa and not seeing the leaning tower, or to Rome and not stopping at Trevi. It's practically unheard of and you would be doing yourself a disservice and severely missing out. 
Perhaps my two faves: hazelnut and zuppa Inglese - Zuppa inglese is similar to eggnog, only not really, and way better!
First, let's identify the recommended location to purchase your gelato. You have the obvious, gelateria, the bar, the pasticceria and even the supermarket. The gelateria is the place to be, where they specialize in just gelato, where you will find the largest selection, the freshest flavors and the most qualified staff to scoop you the perfect gelato. Up next is the bar. Keep in mind that the "bar" in Italy isn't selling you beer and wine, but it's essentially a cafe. Their specialty is espresso, cappuccino and morning pastry. They all frequently sell gelato, especially in the summer months. Next is the pasticcerie. They specialize in pastries, such as rum babas, spogliatelle, paragine, and so much more. They are delicious and glorious, but they do not specialize in gelato. Like bars, they might sell some gelato in the summer, but it's not the first place to go if gelato is what you are after. Next is the supermarket. Picking up some gelato at the supermarket while doing your weekly shopping is a great option. Even the mass produced, packaged gelato is of great quality and far superior and tastier than what we know as ice cream here in the US.
So.... with that knowledge, I highly suggest going to a gelateria for your best gelato experience. Bars are a close second option, and I should emphasize that while their flavor selection is perhaps smaller, the quality is still great. 
Just another day in front of Dondoli Gelateria in San Gimignano? Worth the wait? Let's go and you decide!
If you are going to go for the gelateria option, there are a few things to keep in mind.
If you are used to eating your food first, then paying for it, you're going to have to change that mentality for the gelateria. You actually pay first. For most shops, when you walk in, you will see a beautiful window displaying their goods. Tucked in some corner in the gelateria, or perhaps in full view, you will see a counter clerk sitting behind a cash register. (Yes, cashiers sit in Italy, but that's neither here nor there!) It is there that you go and pay for your treats. Tell him or her what you want and how many, pay accordingly and he/she will hand you a receipt. If you aren't sure yet what you want, it's perfectly acceptable to take a peak first, before making your way to pay. Next up, take that receipt to the clerk behind the counter to be served. Keep in mind, gelaterie in the summer get very, very crowded and Italians don't like forming lines, for just about anything! Be respectable, but do let them know when you are next (if in fact, you are). Usually, waving your receipt to the clerk will get their attention. 
All that untouched gelato waiting for you!
Next decision to make? Your vessel of choice to carry your gelato. Will it be a cup, cone or panino?
Cup requires little explanation, it's just that. Great for kids to eat while in a stroller, and an equally great option if you are a whipped cream person. Speaking from just what I have seen in Italy, I do believe this to be the least used option, this is just from what I have seen, I don't have real statistics here! Next up is the cone. Most popular cones in Italy are the sugar ones. Pointy and crisp, they are more widely used than what we know as cake cones here in the states. Some gelaterie make their own, most do not, but you will know if yours is freshly made! It's delicious and a treat in itself, not just as an option to carry your gelato. A larger waffle cone is also available. A fresh cone almost tastes like a vanilla pizzelle. But my preferred option, the most caloric option, the one that will replace a full meal, is a panino al gelato. It's exactly as it sounds. A freshly made (sometimes it's still warm when served!) butter brioche bun, cut in half and filled with gelato, topped with freshly made whipped cream. It's literally, heaven on a plate. If the bun is warm, it slightly melts the gelato a bit, soaking in all the deliciousness. It's a messy, over the top treat that everyone should experience at least once in their life. Or once a day while on vacation. You're going to want to sit down for this one. 
Selfie time with our gelato in Rome!
Once you have decided on your vessel of choice and paid for it, it's time for the most important decision: flavors. Every gelateria will have the staple flavors: coffee, hazelnut, chocolate chip, chocolate, vanilla, strawberry, pistachio, lemon and the like. If in season, many will have other flavors such as fig, cantaloupe or other seasonal fruit. If you can't tell the flavor by looking at them, don't worry, name cards are placed near by, and many are also in English. If in doubt, feel free to point to one and ask: "Che gusto e'?" Meaning, what flavor is that? It's ok to ask for a sample, if it's not crowded, even two. But don't push it, you will not be favored much by the staff if you start asking to try all 30 + flavors!
When combining your flavors, keep in mind how they will compliment each other. For example, some of my favorites include hazelnut, coffee, pistachio, lemon, banana, peach and coffee. You can see how some of these will match well, while others do not. For example: lemon and coffee? No thanks! Lemon and peach? Perfectly refreshing! Hazelnut and pistachio are also a great combo. I try to limit my selection to two flavors. I am always tempted to go for three, but find that that can be over the top, even for me. And whipped cream? Always! After all, gelato is made with much less fat than US ice creams, so I am saving on calories there, load me up on the whipped cream! Having a gelato in Italy is an authentic of an experience as anything. A delicious gelato in a great gelateria in a world-class city such as Rome or Florence (or anywhere in Italy for that matter) might end up being one of your favorite memories of the trip! As for me: Io prendo una brioche al gelato, nocciola e pistaccio, con panna! ;) 
This is a brioche al gelato. A southern Italian favorite.
Key vocabulary for your visit:
gusti - flavors sorbetto - sorbet or sherbet cono - cone copetta - cup panna - whipped cream piccolo - small medio - medium grande - large crema - cream (similar to US's version of vanilla) stracciatella - chocolate chip nocciola - hazelnut cafe - espresso cioccolato - chocolate fragola - strawberry
***************************************************************************************************************************
Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up! VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up!
0 Comments
It recently occurred to me that all this time in my business, I may have taken for granted that everyone knew what a “culinary adventure” is. In hindsight, I realize that it’s not a term used in everyday vocabulary, so how can I expect everyone to know? Culinary means many things to many people, and the term “adventure” alone may conjure up images of swinging on a rope or riding an elephant! Neither of which we do while in Italy! So here I wanted to detail what I mean by the term “culinary adventure” so that if you are considering joining us in2020, you know what to expect!
First, let’s identify what it’s not:
A culinary adventure is not a cooking vacation There are some agencies that offer cooking vacations. Those are wonderful and certainly have their own value, but we are not a company in which you are expected to cook every meal. You are on vacation after all, so I don’t think you would want to spend all your time in the kitchen from the minute you get there to the minute you leave. We don’t have you do the dishes and you’re not chopping ingredients for a full week. Fun though it may be, we wouldn’t do that to you. You will not be spending an entire week behind the stove. Nope, not going to happen. A culinary adventure is not a professional course There are a number of schools in Italy that offer certificate courses in culinary arts. We are not one of them. After spending a week with us, you will have a much greater knowledge of Italian cuisine, Italian wines and the philosophy that Italians hold on food and wine. But this is not a professional course. You are not going to have the culinary skills to open a restaurant or a business after spending a week with us. You will however, have the knowledge to cook some new delicious meals for your friends and family. A culinary adventure is not a history or art tour For art and history lovers, Italy is a playground. There is so much to see and learn that one could easily spend an entire week just navigating the art in the Uffizi Gallery! If art and history are your main reason for your visit to Italy, we’re likely not the agency for you. Depending on the region we visit, we do at times include a culture activity, such as a museum visit, a guided city tour, or other educational component. That said, the main component of our adventure is the food & wine. As such, we offer educational opportunities as they relate to Italian cuisine, which are as interesting as the art and history, in our opinion. A culinary adventure is not an “active” tour Yes, you will be doing a good amount of walking, perhaps more so than you are used to on a daily basis when you are at home. However, we are not out to get you fit and reshape your body! We don’t bike from one destination to another, and you’re not logging in miles and miles of steps every day. There are a lot of tour companies that focus on activity (especially biking) and sightseeing along the way as participants bike from one city or region to another, but that is not the focus of what we do. We leisurely see Italy, we immerse ourselves with the locals, we don’t rush from one destination to the other and we’re not running around all day, every day. A culinary adventure is not a retreat The new (or somewhat new) fad in travel are women’s only retreats. As with the other types of vacations listed above, they have their own value and are wonderful opportunities for ladies to gather and grow in a supporting environment, but we’re not that type of vacation. And we don’t promise that you are going to have a breakthrough on our trips, other than perhaps recognizing the importance of real Parmigiano cheese! You’re not going to be transformed to a new person at the end, and we will not be journaling, or sitting under the full moon and share our thoughts and opinions, other than perhaps discussing the importance of good olive oil. And we happily welcome both genders, as you can see from the pictures below. 
Well, what is it than?
A culinary adventure is a food & wine focused vacation The main theme of our week is Italy’s food and wine. Is it worth traveling overseas “just” for the food and wine, you ask? This is Italy, the most admired cuisine in the word, so you bet it is! Italy’s cuisine is vast and varied and every single region has its own specialties, its own preferred ingredients and its own cooking philosophy. All of which you will learn during our week together. During the week, you can expect some cooking classes, winery visits, food tours, visits to factories and artisans, delicious restaurant meals, lots and lots of samples, delectable wine, gelato galore, and lots more culinary surprises along the way. (See slide show below of past adventures.) A culinary adventure is a gathering of like-minded individuals One thing all of my past travelers have had in common is the appreciation of good food, good wine and good company. You don’t join a culinary adventure because you’re always watching your every calorie, you are not a “big eater” and you don’t care about the types of food you eat. You join because you want to learn more about your favorite ingredients. Perhaps, like me, you have an honest appreciation (genuine love, really) for Prosciutto di Parma so you want to go to Parma and see how it’s made. Perhaps you want to enjoy a glass of Chianti, in well, Chianti, and you think a trip there is worth it. The shared love over quality ingredients is definitely a key component of our trips together. A culinary adventure is a chance to improve your knowledge on quality ingredients During the week with us, you will have the opportunity to be educated on your favorite ingredients. We visit Parma and learn all about the prosciutto curing process, we learn how buffalo mozzarella is made in Campania, and we visit olive oil mills and learn the process of making and tasting extra virgin olive oil. A culinary vacation is not just about visiting great restaurants, although that is part of it, but also about learning the process that it took to get these ingredients to your table. A culinary adventure is a social week Our public tours are limited to 12 participants. We do this because we believe small is better and we enjoy traveling like family rather than a large tour group requiring matching bandanas and a flag-waiving leader. I join all the tours personally, and I wouldn’t have it any other way. We get to know each other well, we share meals, laughter and stories, we learn together, we became lifelong friends. Now, don’t get me wrong, some alone time is built in so that you can spend it as you choose, visit what we don’t see as group and shop as you please, but if you prefer to do things independently, if you think you don’t get along well with people, if you have strong opinions that you just have to share with everyone and believe everyone should believe what you believe, we are definitely not the company for you. A culinary adventure is an opportunity for bonding If there was ever an opportunity to bond with someone you are already close to, it would be via travel, and a week together on a culinary adventure is the perfect venue to do. We have had couples join, sisters, sisters-in-law, neighbors, army buddies, we even had a doctor join with one of her patients! Breaking bread together creates memories, ignites friendships, creates stronger bonds, all while sharing authentic food and wine. When you think of it, the one thing we all have in common, every single one of us, is that we all eat! Right? I mean, if we share nothing else, it’s the need to eat to live, so that alone can be a source of connection. But if you are single and thinking that you must join with someone in order to maximize the experience, think again, we welcome all singles, and you will undoubtedly leave with many new friends. So now that you know what a culinary adventure is, are you are to join? See what we’re offering in 2020 below. And be sure to click below to see some great pictures of past trips!
***************************************************************************************************************************
Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up! VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! 
"What do you think of this picture?" I ask my mother as I lean over and show her the picture above.
"What about it?" She asks looking at it, not impressed in the least bit. So I ask her again. "What do you think? You think it's ok for the website?" She's surprised. Shocked really. "Why would you put this up? It's so easy! People don't need a recipe for this!" Oh the things we take for granted. This simple, delicious, refreshing salad is a staple in our house during the summer. We have it almost every night next to grilled meats or fish, or even just next to some salumi and mozzarella. My mother sometimes doesn't understand that others don't all eat like we do. There are some people, I tell her, who have never had this and will find it useful. (At least, I hope so!) During the summer months, especially when we're in Italy, tomatoes are always plentiful. So much so, that we often make fresh tomato sauce out of them so they don't go to waste. Everyone grows tomatoes in Italy and so, when friends and family visit, it seems that the appropriate thing to bring us is tomatoes, which we really appreciate since we don't have our own garden to grow produce in Italy! For this classic tomato and cucumber salad, you only need these two ingredients and a few seasonings. It's perfect next to some BBQ'ed meats or fish. Add some diced mozzarella and you have a full meal! The below doses are strictly guidelines. As with any salad or even soups, you can adjust accordingly to family size and serving amounts. 
A few ingredients are all you need for a delicious side salad. Ideal next to some BBQed chicken or fish.
Allow salted tomatoes to stand for a few minutes before adding the rest of the ingredients. This allows for the salt to release their juices, for a juicer salad.
Just a few ingredients to a delicious side dish!
Italian Cucumber & Tomato Salad
Ingredients
2 - 3 vine ripen or farm fresh tomatoes (it's important that the tomatoes are fresh and juice), diced 1 teaspoon salt (or to taste) 1 large English cucumber, peeled and diced or sliced 2 - 3 scallions or 1/2 red onion, diced 3 - 4 fresh basil leaves, torn to pieces 3 tablespoons extra virgin olive oil 1 teaspoon high-quality (ideally imported) dry oregano Directions 1. Dice the tomatoes and add them to a bowl with the salt. Allow to stand for several minutes so the tomatoes release their juices. (You can skip this step if you are in a hurry.) 2. Add the diced cucumber, scallions, basil, oil and oregano and mix well. Allow to stand just a few minutes longer so flavors develop. Then serve! *Variations: To this salad you can add 1 - 2 cans of tuna packed in oil (reduce the amount of oil if adding the tuna with its oil), small mozzarella balls or crusty bread cubes.
***************************************************************************************************************************
Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up! VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! 
Photo credit to Rez-Art via iStock Images.
For many travelers, myself included, the highlight of a trip to Italy is often the cuisine. We daydream of the food we will eat, each season bringing with it its own bounty. Travelers, particularly first time visitors, should note that Italian cuisine is very regional and seasonal, so depending on the time of year of your trip and the region visiting, you’re likely to find very different dishes. The summer heat is soothed by a creamy gelato and dinners are on the lighter side. Autumn brings forth mushroom dishes, and fresh fava beans and peas will be served in the spring. As a native of Italy, I have had the pleasure of eating its cuisine throughout the year, and can attest that each season brings its own unique flavors.
However, there are many, many dishes in which over the years have somehow been mis-labeled as Italian. Now, I want to clarify, there is nothing essentially wrong with these dishes, in fact, I cook a few of them at home myself. The concern comes when these dishes are believed to be authentically Italian, and a visitor expects to find these on a menu there. The dishes below will not be on any menu in Rome or Florence, or anywhere else in Italy for that matter. And if you do happen to find them, you should know that it’s probably a restaurant trying to cater to its American clientele. Since you’re in Italy, I advice to stick to authenticity as much as possible, and avoid any restaurant that serves the below.
Nope - not going to find this in Italy... Photo credit to Rez-Art via iStock Images.
Spaghetti & Meatballs
Nothing says truly authentic Italian cuisine like a nice dish of spaghetti and meatballs....Actually, the opposite is true! If you're in Italy looking at the menu and trying to find your favorite home dish and can't find this classic, it's because this dish is almost never served in Italy. Yes, Italians eat spaghetti, yes, we make meatballs practically every Sunday. But never are the two eaten together. Usually, the pasta is served as a first course, and it's frequently a "short" pasta, like ziti or rigatoni. And after that, the meatballs may be served as a second course. Fettuccini Alfredo So, you're in the mood to use your fork twirling skills and you’re looking for a nice dish of Fettuccini Alfredo? Well, good luck with that as any waiter in Italy is not going to know what you’re talking about. While the origin of this dish is very much Italian, believed to have been created by restaurateur, Alfredo Lelio, for his wife who was suffering from pregnancy malaise, the original dish was just plain pasta with butter, which is the Italian equivalent of chicken soup, mostly eaten when someone is sick and can’t tolerate much else. Alfredo added this to his menu at the restaurant and that’s how “Fettuccini Alfredo” was born. No one calls it this in Italy, it’s simply pasta al burro. It was Americans that played on this dish by fatting it up with cream and other questionable ingredients. 
Is that chicken, next to pasta? And do I spy garlic bread? This is definitely not an Italian restaurant! Photo credit to Rez-Art via iStock Images.
Chicken or veal parmigiana
If you’re looking for “parm” anything while in Italy, you will be served a delicious dish of eggplant parmigiana. A favorite of Southern Italy, eggplant parmigiana is prepared similarly to the Americanized chicken or veal version and prepared by cutting thin slices of eggplant, breading and frying them, then layered in tomato sauce and mozzarella and baking it to deliciousness. A delicious dish not to be missed, and also not to be confused with chicken. Garlic Bread The garlic bread found in the US is the bad replica of Italian bruschetta, an imposter. Italians frequently toast fresh homemade bread by the fire and rub a garlic glove and add a drizzle of olive oil. What you have here in the States is French bread cut in half and loaded with butter and dehydrated garlic bits. It’s just wrong. If you would like to try the Italian version, try some bruschetta instead. 
This is wrong on so many levels, I don't even know where to begin. Photo credit to Debbi Smirnoff via iStock Images.
Italian Dressing
Recently, I was on the phone with my aunt, who lives in Italy but has spent a good amount of time in the US. I was preparing to visit her so I asked her if she wanted me to bring her anything from the States. She lowered her voice, almost in shame:“Can you bring me a bottle or two of that stuff you know I like?” “That stuff?” What she was referring to was Italian dressing. She had a taste of it here and fell for it. In Italy, salad dressing is EVOO and wine vinegar. There is no such thing as Italian dressing in Italy. And yes, I did travel from Boston to Italy carrying Italian dressing in my luggage. I’m not proud of it. Caesar Salad You’ve overdone it on the gelato and pasta dishes and are now craving a nice, reasonably light and healthy salad, so you go looking for a Caesar salad. You’ll have to wait until you head back to the States for this one, as you will not find one on the menus of restaurants in Italy. Created by Caesar Cardini, an Italian American living in Mexico, this was just a creation of using what he had on hand at the time. Opt instead for a Caprese salad and you will not be disappointed. 
This is actually a good looking salad, if you ask me. You're just not going to get it in Italy. Photo credit to GMVozd via iStock Images.
Shrimp Scampi
The Italian word for shrimp is scampi, so if you ask for shrimp scampi in Italy, you’re essentially asking for “shrimp shrimp”. This dish is likely derivative of a Sicilian shellfish recipe that Italian Americans adapted over the years. While shrimp is served in Italy with lemon, garlic and olive oil, the version found in US restaurants has little resemblance to shrimp served in Italy. Marinara Sauce If you’ve overeaten and are looking for something on the lighter side and ask for a dish of pasta with marinara sauce and think you will be served some pasta with red sauce, you might be disappointed to see seafood on your plate. Marinara by definition means “from the sea”, so instead opt for some “spaghetti al sugo di pomodoro” essentially the same thing as what we've come to know as marinara in the US. 
A delicious latte. Actually, this is a cappuccino in Italy. Photo credit to Peopleimages via iStock Images.
Latte
Head to the café in the morning and ask for a latte and you will be served a nice, tall glass of cold milk. The barista may also wonder where you're 2 year old is, only kids drink straight milk in Italy. Much like the marinara sauce above, this is just a problem with translation more so than the ordered item. Ask for a cappuccino instead and you will not be disappointed. It’s practically impossible to get a bad one in Italy. Just be sure you don’t ask for one past breakfast time, drinking one past morning hours is shunned upon Italy, practically a sin punishable by stares and a sure giveaway that you’re not a local. As you can see, many so-called Italian restaurants in the US, particularly the chains who shall remain nameless, have ill-prepared travelers of what to expect from authentic Italian restaurants in Italy. The best advice I can give any traveler is go to Italy without any pre-conceived ideas of what you should or should not eat once there. Go by the menu and daily specials, ask the waitstaff what they recommend, and if you do some homework beforehand, you're surely in for a delicious, authentic meal. And a final tip Stay away from any restaurant that serves dinner before 8:00PM. Italians dine very late and any restaurant that starts serving dinner before that is likely catering to the tourists, its cuisine may not be up to Italian standards.
***************************************************************************************************************************
Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up! VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! 
Image by RossHelen via iStock.com
Oh summer, how we love thee. Particularly so if it’s spent in Italy! Italian summers are filled with sun, sand, sea, and of course, gelato!! Not to be outdone by any of these wonderful aspects of summer are the refreshing cocktails and spirits found all over Italy. And yes, you can find any of these during any time of year; yet they seem to go down that much smoother in the heat. And Italy is no stranger to delicious drinks! So, if you’re lucky enough to find yourself in Italy this summer, be sure to order one of the below, or perhaps, make it your goal to taste them all while there. You will not be disappointed, though you might be a bit tipsy.
Aperitivo Aperitivi, or openers, are drinks typically enjoyed before dinner as they are considered to “open” your stomach or appetite and prepare you for the meal you’re about to enjoy.
Negroni: Believed to have been first mixed in Florence some 100 years ago, this is such a classic Italian drink that it should top your list of must-try. This bitter is an equal blend of Campari, gin and sweet Vermouth. A bit bitter for some and an acquired taste, it usually falls under a “love it” or “hate it” category but don’t let that discourage you, it should be tried by all, even if not repeated.
Image by MarianVejcik via iStock.com
Aperol: As the name implies, this is a favored pre-dinner opener in Italy. Lighter in color, bitterness and alcohol content than Campari, Aperol has a citrus flavor with bitter undertones and is best enjoyed as an aperitif with added club soda.
Image by Frantic00 via iStock.com
Bellini: This classic drink is a simple combination of white peach puree and sparkling wine. Made famous in Venice by a bartender working at Harry’s Bar, it’s still the favored drink of the Venetians as well as all the tourists making their way there over the summer months. It sounds plain and perhaps not too exciting, but it’s pure deliciousness in a glass. Sweet, fizzy and very summery, it’s surprisingly refreshing and the best alternative to the bitters above.
Image by bhofack2 via iStock.com
Prosecco: Made from prosecco grapes, prosecco is Italy’s version of the more expensive champagne. Made mostly in Northern Italy, in the Veneto region near Venice, it can be fizzy or flat and enjoyed straight or added to fruity drinks, like the above-mentioned Bellini.
Spritz: If the bitterness of the Negroni is too much, try the spritz, which is similar but lighter and made with Campari, Prosecco and club soda. This will give you a sense of the full, classic Negroni but the sweetness will make it easier to tolerate for some.
Image by Eva-Katalin via iStock.com
Digestivi
Digestives are used to aide in the digestion process, particularly after a large Italian meal. Drink the below if you’ve overdone it or if you simply want to end the meal like the locals do! Limoncello: If you’ve overdone it at the dinner table and think you just can’t fit one more bite of food, reach over for a limoncello. This digestive drink comes from the island of Capri, not too surprising seeing the area is well known worldwide for their lemons, and is one of Italy’s most famous drinks. While favored year-round, consumption goes up during the summer months. If headed to a family meal or celebration, you will likely find this on the table afterwards. Someone will most likely protest, “Ho mangiato troppo! Ci facciamo un limoncello?” or “I ate way too much! Shall we have a limoncello?” 
Image by Fotografie Mahieu via iStock.com
Fernet Branca: If you’ve really overdone it on the food, so much so that Limoncello will not cut it, head over for a shot of Fernet Branca. One of the most recognized drink it the category of bitters, Fernet Branca is a powerful drink, menthol in flavor and not for the weak of heart, or stomach. Heartburn is sure to follow!
Espresso Corretto: Typically enjoyed after dinner, (or delicious at any time of day, really!) a “corrected espresso” is a shot of espresso with some grappa, Sumbuca or anisette liquor added. Delicious with dessert and optimal for dunking a few crunchy anisette biscotti, this also makes a great base for dunking your ladyfingers when making Tiramisu at home.
Amaretto: Sweet, while still a little bit bitter, (the name amaretto means just that - a little bit bitter, from the Italian word amaro), this drink is almondy in flavor and delicious with a few cookies on the side, particularly crunchy biscotti. This post-dinner drink is delicious served simply over ice and also favored by many home bakers and used in baking extensively. Amaretto di Saronno is by far the most widely used brand in Italy and all easily recognize its distinctive square bottle.
Image by Natalilia Mysak via iStock.com
Frangelico: But, if like me, almond flavor isn’t your nut liquor of choice, order a Frangelico instead. Hazelnuts are used in this sweet drink, which is delicious served straight up, over ice, or better yet, over a bowl of hazelnut gelato. The shape of the bottle is also distinctive and created to look like a Franciscan Friar.
The above is just a partial list of cocktails and drinks to try while visiting Italy, so be sure to order a few during your stay.
***************************************************************************************************************************
Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up! VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! 
A few years ago, I discovered frozen artichoke hearts, and I can say, my cooking life has never been the same! I love these things and I'm always thinking of new ways to prepare them. I add them to soups, salads, sauces, pizza toppings and even coated in an egg batter and breaded and roasted. They are that delicious, and no clean up like the fresh ones!
I recently had an open bottle of white wine in the fridge for a few days and was feeling sorry for it. Nothing like wine going to waste! I decided to make this stir-fry with it, combining my fave item, the artichokes. This dish is a wonderful side or makes great filling for a hot panino! I mean, who wouldn't love this for lunch! 
A few basic ingredients are all you need for a delicious side dish!
I really ADORE these frozen artichoke hearts and can always come up with new ways to cook them. They are such a great ingredient to many dishes. They are also great roasted with diced potatoes, herbs and EVOO. I even make a sauce out of them. Just an item I really love. I don't like substituting the ones in vinegar, they have too many flavors in them. I like the frozen ones as they are plain and unflavored and I can add flavor as I like. Wegmen's has them, as does Trader Joe's, and some Wal-Mart stores. Whole Foods has them canned, unflavored. Rinse those and substitute if you cannot find the frozen ones.
Here they are, ready to go on the stove, just need to add the vino! How simple is this??
Cook for a minute or two, without the wine. The wine will be added shortly. I like to brown the sausage for a few minutes before adding the liquid. Alternatively, you could add it at any point.
Cooked and delicious, ready to be plated and served.
Artichoke and Sausage in White Wine
Ingredients
3 - 4 Italian sausages of your choice, diced into 5 - 6 pieces (I used mild turkey in my this dish, but you can use whatever you like) 3 - 4 Scallions (green onions) or 1/2 medium yellow onion, diced 2 - 3 Tablespoons chopped parsley 1 Teaspoon salt (more to taste) 4 Tablespoons olive oil 1 1/4 Cups dry white wine (divided) Directions 1. In a medium saute or frying pan, add all the ingredeints except the wine. 2. With the heat set on medium, fry everything for several minutes, browining the sausage. 3. Add 1 cup of wine and continue cooking on low-medium heat until sausage is cooked fully, about 20 minutes. As it's cooking the wine will dry out, add the remaining 1/4 cup of wine. (If, during the cooking process, you drank the wine, add 1/4 cup of water instead!) ;) Serve as a side dish or in a delicious, freshly baked sub roll and serve as a hot panino. Enjoy! 
***************************************************************************************************************************
Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up! VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! 
I'm not going to lie, I have been known to skip a meal and go straight to dessert. I'm not proud of it, but not ashamed of it either! There are days where nothing beats a great cup of freshly brewed espresso with a homemade baked treat straight from my oven.
This cake is one of my favorites. It's essentially a chiffon cake that I put an Italian twist to it. It's super light, spongy and so delicate. It goes well with a scoop of vanilla gelato and a shot or two of espresso, or a hot home made latte. And that to me, is a meal in itself. Below are the step by step instructions, don't let the number of steps intimidate you. Make this a few times, and you will have a great handle on how to make this great treat! 
In a very large mixing bowl, mix the dry ingredients using a whisk, no need to sift. You will need a large bowl, soon you will see why.
Make a well in the center of the flour mixture and add the egg yolks, oil, brewed espresso and vanilla. Mix well until combined.
Add the chocolate shavings. I use a microplane or clean cheese grater to shave the chocolate. Just watch your fingers on the grater!
Incorporate all the ingredients well until well mixed and blended nicely. Always using a hand-held whisk.
Meanwhile, an electric mixer is whipping the egg whites nicely. Whip until soft peaks form, then add the remaining granulated sugar, then continue mixing until stiff peaks form.
Incorporate a few scoops of the whites into the mixture to soften batter up a bit. At this point, don't worry about deflating the batter, you're just loosing it up a bit.
Continue adding the whites to loosen the batter up a bit. Eventually, move to a plastic spatula and fold the whites in, without deflating them as much as possible.
All the whites have been incorporated using the spatula and it's now ready for the pan.
The cake is now ready to go in the oven. The pan should be un-greased and un-floured or it will not rise properly.
Ready for the table! How perfect is this?
Fresh out of the oven! I had some sugar crystals that I brought back from Italy and added them to the top, for an extra crunch. You don't need to add these. You can add some confectioners sugar, if you like. Enjoy!
Espresso Dark Chocolate Sponge Cake
Ingredients
2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar, divided 1/2 cup vegetable oil 6 large eggs, separated 3 tablespoons shaved dark chocolate (about 1 oz) 2 tablespoons instant espresso powder 3/4 cup freshly brewed espresso, cooled off 1 teaspoon pure vanilla extract Directions
Ready to be devoured, next to a shot of espresso corretto. Yum!
***************************************************************************************************************************
Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up! VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! 
As the daughter of a greengrocer, I have to admit, I pretty much love all vegetables. I grew up eating all sorts of fresh fruits and veggies, many of which were organic, before it was even cool to eat organic! And I don't really discriminate, I can't think of any that I don't enjoy. Sure, some I find tastier than others and favored, but I wouldn't turn any away.
Then, there's cauliflower. I can't say I dislike cauliflower, but let's just say, it needs help! I mean, let's be honest, it has little flavor and usually needs some addition to flavoring it up. I do eat it with pasta and sauce, and you can get that recipe here. But even better than that, is this oven-roasted, cutlet-style cauliflower! Treat cauliflower as you would some delicious baked cutlets, and now we're talking! In this recipe, I roast it in the oven, but you could follow the recipe below and fry it up instead. Baked is also a lot healthier and less messy. Below are the step-by-step instructions for oven-roasted cutlet-style cauliflower. This is a great appetizer or side dish next to some chicken or steak. 
Place the blanched cauliflower in a bowl to cool off, so you can handle it with ease.
Prep two bowls, one with the breadcrumbs and grated cheese, and one with the eggs, which have been beaten. As you can see, I love a lot of cheese in this, I find that that is what gives this dish the most flavor, so don't be skimpy. And I love bakery breadcrumbs whenever possible, they have more flavor than the ones you find in the cardboard box. Chances are, those have been sitting in that cardboard for a while, and to me, it's almost like I can taste the cardboard.
Dip the blanched cauliflower florets in the beaten eggs.
Coat the florets in the bread and cheese mixture. Give it a heavy coat, the mixture is delicious.
Place on a baking sheet that has been sprayed heavily with non-stick cooking spray.
Plate and serve! How delicious do these look? Serve simply with some lemon wedges.
Oven Roasted Cutlet-Style Cauliflower
Ingredients
Nonstick cooking spray 1 cauliflower, trimmed so only the florets remain 1 teaspoon salt 3/4 cup freshly grated Parmesan or Grana Padano cheese 1 cup bread crumbs 2 large eggs Instructions 1. Preheat the oven to 375°F. Spray a baking sheet with cooking spray. 2. In a medium saucepan, add the cauliflower and salt and enough water to cover them. Bring to a full boil and blanch the florets for 4 to 5 minutes. 3. While the cauliflower is boiling, mix the bread crumbs and cheese in a medium bowl. Set aside. 4. Beat the 2 eggs in a separate bowl and set aside. 4. Drain the cauliflower and quickly rinse under cold water. 5. Dredge one floret at a time in the beaten egg, then coat in the bread crumb and cheese mixture. Place on the prepared baking sheet. 6. Bake the florets for 20 minutes, turning midway for even cooking. 7. Serve hot with lemon wedges, if desired. Wine Pairing: Roasted cauliflower pairs wonderfully with Italian chardonnay wines.
***************************************************************************************************************************
Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up! VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! 
There are items in my fridge and freezer that are always there. And when I run out, chances are I have the same items in my fridge in the basement! Yes, just about every Italian has an extra fridge and stove in their basement, and I am by no means an exception! Here is a list of items I suggest you add to your fridge and freezer to bring a bit of Italy home during mealtime.
Cheese
Be it a chunk of Parmesan (from cow’s milk) or the saltier, sharper Pecorino Romano (from sheep’s milk), or ideally both, grated cheese is used in countless Italian dishes. If buying an entire piece is not an option, ask the clerk at the deli counter to grate some for you. Avoid highly processed, pre-grated cheese at all costs. They are filled with fillers, including wood chips!
Italian Flat-Leaf Parsley
Herbs such as parsley, basil, rosemary, and oregano add a lot of wonderful flavor to your dishes, but if you must select just one to keep on hand, make it Italian flat-leaf parsley. It will add freshness and a hint of color to any dish. You will need parsley for sauces, soups, pasta dishes and many meat-based dishes.
Bread crumbs
While it’s perfectly fine to keep bread crumbs in the cupboard instead of the refrigerator, I, along with many Italians, refrigerate them in order to extend their life. Choose high-quality bakery bread crumbs whenever possible, they are far superior in flavor to other options. Also, select unflavored crumbs (no added parsley or seasonings) so you can adjust flavor accordingly.
Fresh Vegetables
Fresh vegetables are essential in an Italian kitchen. Broccoli, broccoli rabe, cabbages, green beans, celery, carrots, and Swiss chard are only a few of the vegetables found in the Italian and Italian-American refrigerator. These perish quickly, so be sure to schedule your meals accordingly so as to avoid waste.
Capers and Olives
Salty and packed with flavor, these two staples are an essential ingredient in many southern Italian dishes. They are great in a puttanesca sauce or as toppings on pizza. Watch the added salt when adding these to your dishes as they already offer a lot of sodium.
Butter
While southern Italians such as myself tend to prefer olive oil as their fat of choice, northerners use butter to flavor many dishes such as risottos or to sauté meats or vegetables. Keep the unsalted version on hand for baking and the salted version for savory dishes.
The FreezerPeas
When it comes to frozen vegetables, Italians definitely have a preference for peas. Economical, practical, and savored by the young and not-so young, peas are added to dishes such as soups and stews, risottos, and the famous risi e bisi. They last for several months in the freezer, so why not stock up and store a few bags in your freezer?
Chicken
Be they cutlets, tenders, or bone-in chicken, keep some poultry portions in the freezer to prepare quick dishes such as chicken saltimbocca, chicken Marsala or chicken with lemon and capers. Boneless cuts are ideal for weeknight meals as they are quick and easy. Bone-in, while equally tasty, require a longer cooking time. The pic below is directly from my cookbook, The 5 Ingredient Italian Cookbook: 101 Regional Classics Made Simple. Be sure to pick up your copy on Amazon today!
Frozen Basil
It’s perfectly acceptable to freeze some fresh herbs when in season and abundant. Although parsley can be found year-round, fresh basil is seasonal and can get expensive if needed out of season. Buy some during the summer, rinse it, dry it on paper towels, and freeze for winter soups and stews.
Frozen Pizza Dough
You never know when the urge for homemade pizza kicks in. While easy to prepare, allowing the dough to rise is time-consuming and not always an option. So why not be like the rest of the Italians in Italy and make some when you have a few hours and freeze some for future use? It’s very common for Italians to reserve some frozen dough “in case of emergency,” or when the mood strikes and you don’t have time to let it rise.
Homemade Tomato Sauce
Homemade tomato sauce freezes very well, and in this recipe, you will learn to prepare a super easy version. Freeze some in small containers and have it ready whenever needed. Use it as a simple dressing for pasta, add it to soups or to top a pizza—homemade sauce makes everything special.
Cubes of Frozen Pesto or Stock
Fresh pesto is delicious, healthy and quick, but being that the main ingredient is basil, it's also very seasonal. And you don't always have an abundance of fresh basil, so make some when it's available and freeze it in an ice cube tray. When frozen, pop them out and freeze all the cubes in a freezer bag. One cube is enough to make about 1 serving of pasta. Same with chicken stock. Homemade stock is great but time consuming. Follow the steps above and use the cubes for added flavor.
So, do you have these in your fridge and freezer? If so, you're in for some great meals! If not, time to stock up!
***************************************************************************************************************************
Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up! VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! 
Photo Credit: Giorez via iStockphoto.com
If you were to ask me what my favorite food is, like absolute favorite, that I could eat all day and every day of my life, my answer would have to be thinly sliced, authentic prosciutto di Parma or prosciutto San Daniele. It’s as close to my version of the perfect food as you can get.
Truth be told, I love all sulumi, and if not for the salt intake, I would probably eat them daily. I have no doubt that you have all heard of prosciutto, soppresata, mortadella, speck and pancetta. But have you heard of Culatello di Zibello? Culatello, or “little ass,” in Italian, is the most prestigious cured meat of Italy, perhaps the world, and if you haven’t heard of it, it’s likely because until the last few years, it couldn't be imported in the U.S. But now that the U.S. Agricultural Department has approved its (and many other salami) importation, run, don’t walk to your nearest authentic Italian shop and order yourself some Culatello di Zibello. But you may have a hard time finding it still, and at the present moment, Eataly is one of the few importers of the real stuff. 
Photo Credit: Giorez via iStockphoto.com
Produced in far less quantity than prosciutto and some of the other delicacies mentioned above, Culatello is coveted not just due to its limited quantity, but because it’s made from the best part of the pork’s leg, the meatiest crural muscle. Wrapped in natural casing, usually clean pork bladder, it’s produced from the boneless portion of the inner part of the thigh and pig rump, the most tender part. The meat is then cleaned and shaped and seasoned with salt, pepper and some garlic. The meat is gingerly rubbed with these seasonings, pressing into the meat to increase its flavor. It’s then refrigerated for several days to absorb the salt and other seasonings.
Photo Credit: Giorez via iStockphoto.com
Once seasoned, the meat is wrapped in twine, purposefully given it the distinctive pear shape. The finished product weighs in at just about 5 kilos. During the curing process, they require a lot of attention. Turned and rotated every few months, the producer, known as a salumaio in Italian, must know exactly when to open the cellar windows to let in the local Po River breeze. Certified by the European Designation of Origin (DOP), Culatello must be produced only in the Emilia Romagna region, particularly in Parma and its neighbors. A consortium was created to defend the authenticity of the product. Producers receive regular visits from governing agencies to assure that the strict curing methods are adhered to. And to this day, only a few thousands are produced annually.
After its curing process, the meat is hard, so the twine is removed and the culatello is actually wrapped for several days in linen cloths that have been soaked in very dry white wine, this soften it up and gives the final product additional flavor. 
Photo Credit: Michael Vacchiano via iStockphoto.com
Many believe that the flavor is largely due in part to its geographical location of the production, the local weather and mountain air, and the fog rising form the Po. Unlike prosciutto, culatello thrives in year-round dampness found specifically in this location. The cold and foggy months of winter and extremely hot summers of northern Italy make it an ideal environment and climate for curing this particular delicacy. Produced only from November to February, some claim that the closer the cellars are to the Po River, the tastier the final product.
So, you may be asking, how does it taste?? The flavor of culatello is delicate and sweet. The meat almost melts in your mouth. The scent is distinctive, almost funky, and overall can be used in many of the same ways that other Italian delicacies are used. Not surprising, a chunk of the local Parmigiano Reggiano goes perfectly well with culatello and a glass of local wine. Thinly hand-slicing is the preferred way of cutting it. And at $60.00+ per pound, Culatello is surely an item for special occasions, or to impress friends, but is a must try, if only on rare occasions. 
Photo Credit: Luiginophoto via iStockphoto.com
If you’re having difficulty finding the real thing here in the US, consider joining us in May 2020 as we enjoy a full week in the Emilia Romagna region and we explore its renowned products. Enjoy a visit to a certified culatello di Zibello producer, where we will learn all about the curing process and visit the cellars. And of course, sample as much Culatello as we like.
Be sure to visit our tour page here for all info on this delicious week!
***************************************************************************************************************************
Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up! VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! |