A few years ago I wrote an article here on “Secrets Behind a Great Bruschetta”. We made bruschetta this week on our cooking class during our Bike the Amarone Wine Roads cycling tour, and after cooking again with my friend … Continue reading
Enjoying an afternoon wine tasting with a plate of bruschette is the perfect way to relax after a day of cycling in Tuscany. But what exactly is bruschetta – it seems to take on many forms here in Tuscany – … Continue reading
After a day of cycling in the hills of Tuscany, or walking through the vineyards outside of Montalcino or Montepulciano, our favorite pasta lunch is a plate of pici all’aglione. Pici is a rustic handmade pasta from Tuscany’s Val d’Orcia. … Continue reading
“Per star bene fin dal mattino mangia aglio e peperoncino” To feel good at the end of the morning, eat garlic and peppers. This sage advice greeted me recently as I entered into a small shop in Bassano del Grappa. … Continue reading
Garlic is a key ingredient in my cooking both here and in Italy. There is hardly a sauce, soup, or pasta that doesn’t include it. And it seems to have found it’s way into every region of Italy. In … Continue reading
