Tag Archives: cook

Asparagi con Uova

by chefbikeski Posted on May 16, 2012

It is asparagus season both here and in Italy, so I’ve been reading and cooking a lot with it lately. The first shoots of the season are even appearing up here in the cold north woods of Maine. I included … Continue reading →

Posted in antipasti, Asparagus, Eggs, Travel, Uncategorized, Vegetarian, Veneto Food, Wine Pairings | Tagged asparagus, Bassano del Grappa, Bike and Wine tours, cook, Cooking, cooking classes, culinary bike tours, culinary bike trips, egg, Food, Italian cuisine, Italian Food, Italiaoutdoors, italiaoutdoorsfoodandwine, Italy, Italy hiking trips, Northern Italy, private bike trips, private ski trips, Recipe, Travel, Trentino-Alto Adige/Südtirol, Veneto, Wine | Leave a comment

Pasta con Pancetta di Maiale Fresca e Fiddleheads

by chefbikeski Posted on May 13, 2012

This recipe developed fortuitously, evolving from a couple of my recent recipe posts, combined with the season and some recent reading. Here are the inspirations: – Like many cuisines with a long history, many traditional Italian dishes were born from … Continue reading →

Posted in fiddleheads, Pasta, Pork, Uncategorized | Tagged Bike and Wine tours, cook, Cooking, cooking classes, culinary bike tours, culinary bike trips, fiddleheads, Fitness, Food, Italian cuisine, Italian Food, Italiaoutdoors, italiaoutdoorsfoodandwine, Italy, Italy hiking trips, Northern Italy, pasta, pork belly, private bike trips, private ski trips, Recipe, Travel, Wine | Leave a comment

Pancetta di Maiale Fresca con Cidro di Mele e Bacche di Ginepro

by chefbikeski Posted on May 7, 2012

Last June, we welcomed James Beard Award winner Susan Regis as a Master Guest Chef on our Chefs on Bikes tour in Italy. One of the dishes we cooked with her was a braised pork belly. We did have a … Continue reading →

Posted in Braising, Lagrein, Pork, Travel, Trentino Food, Uncategorized, Veneto Food, Wine | Tagged Bike and Wine tours, Braise, braised pork, Chefs on Bikes, cook, Cooking, cooking classes, culinary bike tours, culinary bike trips, Fitness, Food, Friuli Venezia Giulia, Health, Italian cuisine, Italian Food, Italiaoutdoors, Italy, Italy hiking trips, Northern Italy, pork belly, private bike trips, private ski trips, Recipe, Susan Regis, Travel, Trentino-Alto Adige/Südtirol, Veneto, Wine | 5 Comments

What Makes a Great Pizza Dough? Keys to Your Best Home Pizza

by chefbikeski Posted on May 2, 2012

It’s hard to find someone who doesn’t love a great pizza. With the endless array of possible toppings, you can find something for just about any palate, from the most adventurous of eaters to the pickiest of youngsters. Pizza ‘like’ … Continue reading →

Posted in Pizza, Schiava, Travel, Uncategorized | Tagged Bike and Wine tours, brick oven, cook, Cooking, cooking classes, culinary bike tours, culinary bike trips, Dough, Fitness, Food, Italian cuisine, Italian Food, Italiaoutdoors, italiaoutdoorsfoodandwine, Italy, Italy hiking trips, Northern Italy, pizza, pizza crust, private bike trips, private ski trips, Recipe, Travel, Wine | 1 Comment

Spring Oat Risotto with Peas, Radicchio, Asparagus and Pecorino

by chefbikeski Posted on April 23, 2012

Spring is the time of year when my cooking enthusiasm gets a shot in the arm from the wonderful fresh products that begin to appear in the local markets. I am just back from a bike trip in Italy, where … Continue reading →

Posted in Asparagus, Eggs, Fitness, Radicchio, Risotto, Terlaner, Uncategorized, Vegetarian | Tagged asparagus, Bike and Wine tours, cook, Cooking, cooking classes, culinary bike tours, culinary bike trips, egg, Fitness, Food, Italian cuisine, Italian Food, Italiaoutdoors, Italy, Italy hiking trips, Northern Italy, peas, private bike trips, private ski trips, radicchio, Recipe, Risotto, steel-cut oats, Travel, vegetarian, Wine | 1 Comment

Italian Food, Wine, and Travel

by Kathy Bechtel of Italiaoutdoors Food and Wine

Tag Archives: cook

Asparagi con Uova

Pasta con Pancetta di Maiale Fresca e Fiddleheads

Pancetta di Maiale Fresca con Cidro di Mele e Bacche di Ginepro

What Makes a Great Pizza Dough? Keys to Your Best Home Pizza

Spring Oat Risotto with Peas, Radicchio, Asparagus and Pecorino

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