Tag Archives: Travel

Orzo e Fagioli

by chefbikeski Posted on May 23, 2011

A while ago I did a post on the very familiar Italian soup, Pasta e Fagioli. Here is an interesting variation, hailing from Friuli-Venezia Giulia. This is Orzo e Fagioli, or Minestra di Orzo e Fasio, a barley and bean … Continue reading →

Posted in Barley, beans, Friuli-Venezia Giulia, Pinot Grigio, Soups, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Farro con gli Asparagi

by chefbikeski Posted on May 19, 2011

Farro, or spelt as it is often called in the US is a species of wheat, and an important staple in parts of Europe from the Bronze Age to medieval times. It is a hybrid that originated from a domestic … Continue reading →

Posted in Asparagus, Fitness, Friuli-Venezia Giulia, Pinot Grigio, Risotto, Uncategorized, Vegetarian, Veneto Food, Wine Pairings | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Farmer’s Market Pasta – Whole Wheat Pasta with Poached Egg and Spring Greens

by chefbikeski Posted on May 17, 2011

Here is a recipe which I must describe as ‘Italian inspired’, rather than a strict interpretation of a traditional regional Italian dish. When we are on one of our Italiaoutdoors culinary adventures in Italy, we learn about the regional dishes, … Continue reading →

Posted in Eggs, Greens, Pasta, Tai Rosso, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Wine Tasting: Rezzadore Tai Rosso 2008

by chefbikeski Posted on May 14, 2011

This family of winemakers has occupied Villa Rezzadore for many centuries. It is located right near to La Rocca Pisana, a famous villa designed by Scamozzi, a student of Palladio. The renovated cellar is located in the estates’ old barn. … Continue reading →

Posted in Colli Berici, Tai Rosso | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Grilled Trout with Pea Pesto

by chefbikeski Posted on May 10, 2011

Most Americans today are familiar with pesto, which is a sauce that originated in Genoa in the Liguria region of northern Italy. The traditional pesto, often called pesto alla genovese, consisted of basil, crushed garlic, grated cheese (parmigiano-reggiano and/or pecorino), … Continue reading →

Posted in Fitness, Friuli-Venezia Giulia, Lugana, Peas, Trentino Food, Trout, Veneto Food | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment