I am just back from Italy, closing out our season with a private cycling tour. After our guests leave, I usually spend a few days exploring and researching destinations for future tours. Next season we are hosting a private group … Continue reading
Mushrooms are cultivated, found wild, and used in the cuisines of both Veneto and Trentino-Alto Adige. I’ve just returned from a month visiting both areas, and feasted on many seasonal dishes showcasing the local varieties. Wild mushrooms have been prized … Continue reading
I’ve enjoyed some wonderful semifreddo desserts in Italy, and when I make them at home, they are always a hit, and surprisingly simple. I am traveling back to Italy shortly for a few private tours, as well as our Bike … Continue reading
It seems a bit silly to talk about a formal recipe for this dish – a few ingredients, a bit of chopping, and you are done. But this simple dish illustrates the importance of great ingredients, and doing little to … Continue reading
Caponata, a mixture of eggplant, tomatoes and other vegetables in an agrodolce, is a relish we see throughout Italy as we explore Italy by bike, from Sicily to the Veneto. The sweet and sour flavor combination found in agrodolce, from … Continue reading
