Tag Archives: Cooking

Insalata di Farro con Asparagi e Zucchine

by chefbikeski Posted on June 21, 2012

Farro is a whole grain often seen in Italy, and now beginning to be available here in the US. I love to cook with it, and am always looking for additional ways to use it. Locating the real thing here … Continue reading →

Posted in Asparagus, Emilia Romagna, Travel, Uncategorized | Tagged asparagus, Bike and Wine tours, cook, Cooking, cooking classes, culinary bike tours, culinary bike trips, Emilia-Romagna, farro, Food, Health, Italian cuisine, Italian Food, italiaoutdoorsfoodandwine, Italy, Italy hiking trips, Northern Italy, private bike trips, private ski trips, Recipe, salad, Travel, zucchini | Leave a comment

Risotto di Scorzonera

by chefbikeski Posted on May 24, 2012

So many interesting foods are beginning to appear at local farmer’s markets here in New England, now that spring is here. I love to try these new foods, and learn about their history in the culinary traditions of Italy. Scorzonera … Continue reading →

Posted in Kerner, Risotto, Uncategorized, Vegetables, Vegetarian, Wine, Wine Pairings | Tagged Bike and Wine tours, cook, Cooking, cooking classes, culinary bike tours, culinary bike trips, Food, Italian cuisine, Italian Food, italiaoutdoorsfoodandwine, Italy, Italy hiking trips, kerner, Northern Italy, private bike trips, private ski trips, Risotto, scorzonera, Travel, Trentino-Alto Adige/Südtirol, Veneto, Wine | 5 Comments

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

Italian Food, Wine, and Travel

by Kathy Bechtel of Italiaoutdoors Food and Wine

Tag Archives: Cooking

Insalata di Farro con Asparagi e Zucchine

Risotto di Scorzonera

Asparagi con Uova

Pasta con Pancetta di Maiale Fresca e Fiddleheads

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

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