Summer recipes and refreshing white wines
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We are busy putting our finishing touches on our fall tours, and making great plans for next year's trips! We're excited for our Veneto tours in the spring. It is a perfect month to visit Italy as the weather is warm, but not hot and the evenings are cool. There are some spots available for this tour, so check out the website here for more Veneto info, the newest addition to the tours we offer. It is a magnificent region rich in history, wine and food!
This month we feature Veneto's delicious white wines. There's a lot more than Pinot Grigio and Prosecco wines from this region!
If you're looking for something a little different and delicious this summer, we thought we'd share our love for anchovies and the delicious umami it imparts on so many dishes in Italy. Also included is a delicious summer recipe using anchovy. Ready on and enjoy!
The response to our 2023 tours has been so positive we are planning 2024 dates now. Keep close - we'll be announcing them on Facebook soon and on our website. Below are some travel tips we thought everyone could use this summer and fall or whenever you'll be traveling to Italy!
Buon appetito e cin-cin!
Gina and Mary
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Anchovies being processed |
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Anchovy and Colatura, Italy's Umami |
They eat a lot of anchovies in Italy. In fact, as diverse as each regions’ cuisine is, anchovies and salt cod are two things that pulls diverse cuisine together into a whole. Delicious and versatile, the anchovy is an abundant fish high in omegas and essential fatty acids. They are easy to cook, whether batter dip and fried, served with a salsa of capers and parsley, or quick "cooked" in vinegar and dressed with olive oil and parsley. They are also widely preserved, salted and canned to use in a variety of ways, on pizza, on bread, and in pasta sauces.
Following an ancient Roman recipe for garum, modern Italians along the southern coasts brine anchovies and allow them to age in wooden barrels. The resulting liquid gold - colatura - is the definition of the fifth flavor, umami: savoriness. (Pictured below: Colatura di Alici)
Don't discount anchovies because you had a bad experience with a pizza. There really is nothing like them to add depth and flavor to a dish. One of our favorite new summer recipes we picked up in Piedmont this past June is...click here to finish reading
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This month's Italian saying:
"Mangia bene, ridi spesso, ama molto."
Eat well, laugh a lot, love deeply!
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White Wines of Veneto
The Veneto region of Italy produces more wine by volume than any other region and the number one reason for that is Pinot Grigio. Okay, Pinot Grigio and Prosecco. But there are some important white wines of the region that get overshadowed by those two and we’d love for you to learn about and try them.
The most common white grape in Veneto is Garganega. A grape that is indigenous to the region, Garganega forms the backbone of several whites from Veneto, including Soave and Gambellara. Soave wine comes from the area around the medieval town of Soave, which is located east of Verona. Predominately made with Garganega grapes, Soave comes with different quality designations, including Classico, which can only be produced from vineyards on the hills surrounding the town. Most varieties produced today are light-bodied, with fresh, fruity notes, perfect for an aperitivo but also excellent with fish and vegetables.
Gambellara is an Italian appellation for white wines made from Garganega grapes located north of Vicenza, on the slopes of the Lessini Mountains. Gambellara wines are pale yellow, with good acidity and medium body. They have delicate fruity and floral aromas reminiscent of citrus, peaches, and elder flower. Light and soft, they often have a subtle bitter almond note.
Custoza is an Italian wine appellation located around the town of Custoza on the eastern bank of Lake Garda. Custoza wines are easy-drinking and approachable, with aromas that are reminiscent of white fruit. It is a versatile wine that can pair with various summer dishes, but it is traditionally served with fish. Custoza wines are made with a minimum of 70% of Cortese with a small percentage of Garganega and other local white grapes like Trebbiano.
Look for any of these delicious wines this summer when you’re at your favorite wine store. Italy has so many amazing grapes and wines, we hope you’ll try one of these!
Cin-Cin!
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Tomatoes stuffed with Salsa Verde |
1 bunch of flat leaf parsley
2 anchovy fillets
1 clove of garlic
half or quarter, small red bell pepper
1 hard boiled egg
a piece of white country bread
olive oil
salt
Chop fine parsley, anchovies, garlic, pepper, egg and bread together with mezzaluna or food processor. Add salt. Cover all with olive oil. Put this sauce on top of fresh tomatoes (clean the seeds out). Also, you can use this sauce on roasted red peppers, bruschetta or boiled chicken or beef.
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Are you ready to plan your wine and food adventure with us next year? Check out the dates for our upcoming tours. Our small group tours are perfect to be with like minded people to explore the culture and history of Italy through its foods and wines. Join us for a week filled with delicious foods and regional wines. You'll learn a lot and have a great time, just leave the details to us!
Travel insurance - we suggest that you get it in the event you have to cancel your trip. It is peace of mind and allows you to be covered if something happens that you cannot make the trip. We've partnered with a company that provides quotes from across several providers depending what type of coverage you want or need. Check them out here: YonderTravel
Call or email Mary to get registered or with any questions.
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Travel Tips, Part 1
Tourists are in force across Europe this summer. Here are our tips so you can avoid typical mistakes tourists make when visiting Italy. Hopefully, you can enjoy being a tourist in Italy but not fall prey to travel scams or make rookie mistakes!
1. Book your tickets in advance for major attractions.
This is super important in popular tourist cities like Rome (the Vatican, Colosseum) and Florence’s art museums and galleries. Prebuying your tickets ahead of time for a specific day and time ensures that you are not wasting time waiting in long lines in the hot sun! Plan ahead.
2. Hire a local guide to show you those main attractions and also the interesting off-the-beaten-path places. Maybe you’re interested in local artisans, the guides can show you or direct you to hidden gems. Or take a day trip to a small village or the coast! Ask your hotel or tour guide for restaurants and cafes that they would go to. They’re probably in a less touristy part of the city.
3. Experience the diverse cuisine of Italy. Italy’s best cuisine varies greatly by region. Each city and region have its own specialties, so do a little research ahead of time and make sure to note the most famous dishes of the cities you’ll be spending time in.
Don’t just eat pizza and pasta! We love pizza, it’s from Naples, mozzarella is from there too! Puglia is known for its wide variety of seafood, burrata and orecchiette pasta. Try the wild boar ragu when you’re in Tuscany or the pesto when you’re in Genoa and the Ligurian coast (Cinque Terre)!
4 . Dine like the locals. We could write a whole article on this one and we will next month.
Some insights – Timing for dinner: Italians eat 8:00 and beyond, typically 8:30! 7:30 is acceptable now but don’t be in a rush!
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Plus learn a thing or two! |
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Gina Stipo and Mary Stipo Potter | Ecco La Cucina | 1-972-342-8308| Email | Website
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