In This Issue
Italian Saying
Travel Tips
Nebbiolo grape & Piedmont wines
Amaretti Cookies
This month's Italian saying:  
In bocca al lupo!
(Into the mouth of the wolf!) 

It is an informal way to say Good luck! It probably has its origins in a hunting expression. You don't reply with thank you but rather:  
Crepi il lupo! 
(May the wolf croak!)

Poppy field
Spring poppies are in bloom!
Barolo view in spring 

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Unusual Things They Eat in Italy

Cow stomach is not the strangest thing to eat you'll find in Italy, but especially in Florence, where they love them some cow stomach, you will find the widest variety!  As you may know, cows have four stomachs to digest their food, and each stomach has a different purpose and a different l ook and texture.  Above are photos of them being sold in the Mercato Centrale in Florence. The dark brown wavy one is lampredotto, which is used especially in Florence.  The most commonly eaten stomach is tripe or trippa. There is a great lunch counter in the central market that serves lampredotto and trippa sandwiches which is very old and very famous and filled with everyday Italians eating lunch.  I ge nerally opt for the boiled beef sandwich my self, served with au jus and salsa verde!

2017 Food & Wine Tours

Tuscany:  

June 24 - June 29

 

Oct 7-14  - sold out 

Oct 14-21  - 4 spots open 

 

Bologna & Tuscany
October 5 - 7

Piedmont
June 16-22

 Click here for 2018 Dates 

Join us for a fun, full immersion to the regions of Tuscany and Emilia Romagna - great food, wine, history and culture!   

 
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Ciao a tutti!
Spring is in full swing in the U.S. and that means we are heading back to Italy! We are putting the finishing touches on our culinary trip in June to Piedmont and Tuscany.

Are you planning on traveling this summer or fall? Below are some
travel tips and insights that we've compiled over the years of living in and traveling to Italy.  
We hope that they're helpful to you!

Buon viaggio e Buon appetito! 
Gina and Mary  
Travel Tips to Italy or Abroad
Seeing it all- It's tempting to want to see everything in Italy in one trip. The reality is: YOU CAN'T! Italy looks small on a map and it is when compared to the US; however, in reality it is expansive and the infrastructure and geography in Italy make getting around a challenge. Most people have 2 weeks or less and will race through places without really experiencing or seeing anything.

Slow down! Rather than racing from one place to the next, take the time to really see where you are, experience the people, place and foods. Jumping from hotel to hotel and city to city leads to spending most of your holiday packing, unpacking and traveling to the next destination, rather than relaxing and seeing the sights. Soak it all in - the beauty and culture of Italy. You'll be happy you did.

Look Up! - the light pollution in Italy is less, especially in the countryside, and it is possible to see thousands of stars and the Milky Way when the sky is clear. Be sure to look up into the night sky and appreciate the wonder! 
Nebbiolo grape and the wines of Piedmont
Wine has been made in Italy since before the Romans, who were responsible for spreading viticulture and wine-making throughout their empire.  Due to political and social isolation, many grape varieties that make excellent wines have  remained isolated in their specific regions and are rarely found outside of it.

One excellent example is wine made in Piedmont and Lombardy from the Nebbiolo grape. Long considered the king of Italian grapes, with a deep and rich history, nebbiolo is high in both acid and tannins and makes wines that 
are delicious when drunk young but also have immense potential for aging.  Barolo and Barbaresco, both made of 100% nebbiolo, are two well-known wines that carry a hefty price tag.  But nebbiolo is also in other wines of the region...
 
Amaretti cookies
These gluten-free cooking are rich, delicious and simple to make. They can be served alone or on the side of ice cream or a chocolate or ricotta mousse.

2 egg whites
1 cup sugar
1 teas almond extract
2 cups almond flour

Beat the egg whites w/ a dash of cream of tartar added until stiff peaks form. Egg whites whip higher when at room temperature. Continue to beat while you gradually add the sugar in a steady stream. Add the almond extract and fold in the almond flour, ½ cup at a time. Refrigerate one hour.
Line a baking sheet with parchment paper; roll the dough into even 1" balls and toss with granulated sugar, placing on baking sheet 2" apart. Bake at 350 until lightly browned. Can be dipped in dark chocolate or served as is.