"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. 

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. 

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​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. 

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.

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. 

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. 

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. 

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. 

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​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.

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. 

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.

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.   

​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?”

​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. 

​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. 

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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. 

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!   

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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! 

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 

1. Preheat oven to 325 degrees.
2. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar.
3. Make a well in center of flour mixture and add oil, egg yolks, dark chocolate, espresso powder, brewed espresso and vanilla extract.  Whisk batter until smooth.
4. With an electric mixer on high speed, whisk egg whites until soft peaks form. 
5. With the mixer still on, gradually add the remaining 1/2 cup sugar to egg whites and continue mixing until stiff peaks form.
6. Scoop about 1 - 2 cups of the egg whites and add them to the batter. With a hand whisk, incorporate them well into the mixture to loosen it up a bit. Do not over-mix. 
7. Now using a rubber spatula, gently fold the remaining half of egg whites into batter. Fold them in gently so as not to deflate them. Mix until no white streaks remain. 
8. Pour batter into an ungreased 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, about 55 - 60 minutes.
9. Remove from oven; invert cake onto a baking sheet and let cool completely.
10. Run a sharp knife around edges to release cake. Plate & serve.

Ready to be devoured, next to a shot of espresso corretto.  Yum! 

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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. 

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. 

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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. 

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!     

​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. 

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 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. 

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. 

​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. 

​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?  

​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! 

​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. 

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 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. 

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! 

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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! 
VENETO: MAY 11 - 18, 2020. Click here for all trip info and to sign up! 
EMILIA ROMAGNA: MAY 20 - 27, 2020. Click here for all info and to sign up!
CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up!  ​

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. 

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. 

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. 

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. 

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!

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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! 
VENETO: MAY 11 - 18, 2020. Click here for all trip info and to sign up! 
EMILIA ROMAGNA: MAY 20 - 27, 2020. Click here for all info and to sign up!
CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up!  ​

Summer is right around the corner and many of us have one thing on our mind: summer vacation! Is Italy on your mind? With the history, the culture, the beaches, the art, and let's not forget the delicious food and wine, it's no wonder some 60 million tourists call Italy their vacation destination every year! 

If you're currently planning your first trip to Italy, we know how overwhelming it can be. Besides deciding where to go, where to stay and what to see, we have provided you with some general advice that you will find useful no matter what your Italian destination is. 

One of the things that always comes up when I plan private itineraries is the clients' need to want to see everything.  Let's face it, Italy is a relatively small country, but it's not that small that you will be able to visit north, south and everything in between in a week, or even two for that matter.  I always advice folks to pick one, perhaps at most two regions for their first trip and get to know those regions as best you can in the time allowed. Much of your trip to Italy is the immersion with the Italian lifestyle and the locals, and that takes time.  You don't want to just cross sites off your list, you want to savor your time there, so be selective and trust that you will be back again for a second, third and likely fourth trip. 

I cringe at some of the things I see when I travel to Italy. Bags left unattended, open pocketbooks, cell phones left on the counter. Yes, Italy is a safe country that welcomes millions of visitors every year, but let's face it, no country is free of petty theft, pickpockets and the occasional catcalling. While in Italy, you should be as vigilant as you are when in the US. Be aware of your surroundings and watch your valuables. While random violent crime is not common, pickpockets in the major cities certainly is, so guard yourself and be sure your pocketbook and wallet is always under your supervision. Women should opt for cross body bags, and men should never use their back packets to hold their wallets. Never leave your belongings unattended and never hand your phone over to a stranger for a photo. Don't be naive. 

Electricity in Italy comes out of the wall socket at 220 volts, while in the US, electricity comes out of the wall socket at 110 volts. What does that mean for you? It means you're going to need an adepter! It's one of those items most frequently forgotten by my clients, so be sure to add it to your list of required items you can't leave home without. You will find many as cheap as $25.00 on Amazon, so go order one now! 

There's a train in Italy that can pretty much get you anywhere. When compared to the other inefficiencies that Italy is known for, the train system is fairly predictable and reliable, and downright efficient. But you must be sure to validate your ticket before boarding! It's not difficult to do at all, you just have to know to do it before boarding. Just look for the validation box at the train station and insert the ticket so that it generates the required code and seat. The train conductor will likely ask to see the ticket at some point during your ride. The only exception is if your pre-purchased ticket already has an assigned seat. If that's the case, your ticket does not need validation.  

When it comes to public restrooms, Italy actually has many, especially in the main tourist locations, but finding them can be tricky as their location is not always so obvious. You're more likely to find a cafe, gelateria or bar than a public bathroom, but they're not just going to let you use their restroom unless you are a patron, so why not just go in for an espresso or gelato and ask to use the restroom? You're going to have to pay at the public restrooms anyway, if you find them, might as well get a snack for the same price!

Tip: Stand at the bar as oppose to sitting down at the tables, you will save yourself a few Euros.  

When dining in Italy, you will be automatically billed a ​coperto, that's a cover charge that every restaurant applies to your bill. It's used to cover the breadsticks, water and table service, and that amount does not go to the waitstaff. The exact amount various and is usually posted on the menu, but depending on the city, it's usually anywhere form 1 Euro to upwards of 5 Euros, so don't get sticker shock when checking out.  Italian waitstaff are paid a fare wage in Italy, so knowing this, many Italians generally don't tip. With that being said, while not required, a tip is definitely appreciated and goes a long way. I highly urge my clients to tip a few Euros directly to the waitstaff, and I have never eaten at an Italian restaurant and not tipped. After all, you're spending thousands on your Italian vacation, this is not going to break the bank. 

Yes and no. Yes, in the main cities, many public workers at shops and museums speak English, but that's not always a given, and that's not to say that they don't appreciate you speaking to them in Italian, even if you make mistakes. So be sure to pick up a small phrase book and learn the basics, such as: where's the bathroom, how much does it cost, how do I get to X. Showing respect goes a long way in Italy, so don't assume everyone speaks your language, and do make an attempt to speak in theirs, even if it's a greeting upon entering an establishment. 

Italy takes its relationship with food seriously and there are many unwritten rules as to the consumption of it! And food is also sacred and mealtime is not something you want to get wrong! Italians dine late and most restaurants don't open until at least 8:00pm. If you find one that is open earlier, run the other way, it's likely a spot aimed at tourists who dine early and the cuisine is not worth it. Have an afternoon snack to hold you over until dinner, may I suggest a gelato? Just don't order a cappuccino in the afternoon. Milky drinks are considered acceptable only until mid-morning, after that, Italians just drink espresso. 

Italians have a strange work schedule. While in the US, we're used to working from 9:00am to 5:00pm, Italians take a long afternoon break and return again to their post in the late afternoon. You're going to find many shops, museums and offices closed from around 1:00pm to 4:00pm. If you're traveling in a big city, this is going to be less noticeable as some places remain open, but the less touristy cities still abide by this, so just schedule your day accordingly. If you don't feel like wasting your precious vacation time taking an afternoon nap, use this time to stroll the gardens, walk the streets and take scenic outdoor pictures.  

One of the things you will notice on your first trip to Italy is the many fountains readily available throughout the entire country. And guess what? That water is perfectly safe to drink, and more refreshing and certainly even tastier than bottled water! So grab a cheap refillable bottle and keep it handy for refills throughout your trip. 

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Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! 

VENETO: MAY 11 - 18, 2020. Click here for all trip info and to sign up! 
EMILIA ROMAGNA: MAY 20 - 27, 2020. Click here for all info and to sign up!
CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up!  ​

Or contact us for a custom travel package! Allow us to design the perfect vacation tailored made just for you! 

​I fell in love with Veneto many, many years ago and it surprises many people that it’s perhaps my favorite Italian region. Veneto is a bit of a hike from Calabria, my native region, but many years ago, off I went, by train no less, and in the middle of the summer, to discover this region. And I have been smitten ever since. And having now visited the majority of Italy at various points in my life, and having seen beauty beyond comprehension, I often ask even myself what it is about Veneto that just captivates me. Sure, Veneto is home to Venice, but there’s so many other cities and areas that I love, Venice is just one of them.

Here are a few of my favorites places to visit in this region. 

​Verona
Considered by many as the city of lovers due to being home to the fictional characters of Romeo and Juliet, Verona is an incredible city with so much to offer. Home to Piazza Erbe, a most beautiful and walkable square, it is perhaps my favorite square of any that I have been to. During the day, you will find many stalls selling souvenirs and trinkets, but be sure to stop by during evening time for an Aperol Spritz and some chips, just like the locals do. Verona is also home to the outdoor Arena, hosting wonderful operas and concerts during summertime.

 Soave
Located just about 15 miles from Verona, Soave is a small village home to just about 7,000 residents. It’s a wine-lovers delight that offers a few select, but delicious eateries. The famed Soave wine comes from this region and this alone makes it worth a visit. Enclosed by stone walls, the highlights, in addition to the delicious wine, include the Castle of Soave and the many churches containing original frescos. This small town is away from the hustle and bustle of the larger neighboring cities, making it an ideal stop for a hit of authentic Italy. 

​Venice
It’s hard to think that Venice is less than 1.5 hours away from the quiet and calm village of Soave. But Venice is a dream city that is always on everyone’s must visit list when heading to Italy. A city on water that defies rational thinking, Venice is the capital of Veneto, and it’s romantic, historic and a pure delight. It might surprise you to know that Venice is small enough that can be explored fully in just a few days. While a map is recommended in any other city, Venice is the perfect city to get lost, so put away your map and explore it fully on foot, or hop on the vaporetto, essentially, Venice’s water bus system, and hop on and off and explore! You’re on a island, you can’t get that lost!  

Valpolicella
Valpolicella is not a city but a wine-producing zone in the province of Verona. It’s comprised of seven communes and is second only to Chianti in wine production. Valpolicella is one of the most prestigious winemaking areas in Veneto. Its prized wine is Amarone, a complex red that is made with partially dried grapes.  Valpolicella is so incredibly appealing to the eyes. Filled with beautiful villas, vineyards and fruit trees, it’s one of my favorite areas in Veneto and where I turn to when in need of relaxation and to get away from large cities and crave to see green!

We're headed to Veneto in May 2020 for an amazing culinary and wine tour! Our In Vino Veritas tour is a food and wine lovers dream vacation! Click here for all tour info!