Cacio e Pepe – 4 Pastas From Rome
Italian Food, Wine, and Travel
by chefbikeski
1M ago
A recent trip to Italy ended in Rome, which I hadn’t visited in many years. I indulged in pasta, pasta and pasta, as there are several pasta dishes that appear on most Roman menus, and the local chefs pride themselves … The post Cacio e Pepe – 4 Pastas From Rome first appeared on Italian Food, Wine, and Travel ..read more
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Negroni Sbagliato
Italian Food, Wine, and Travel
by chefbikeski
3M ago
The most anticipated hour of each day on our Italy tours is the aperitivo hour. The aperitivo is a popular Italian pre-dinner ritual of enjoying light drinks and appetizers while socializing with friends and family. In the early evening, Italians will gather at a bar to enjoy prosecco, wine or cocktails, accompanied by snacks like olives, cheese, chips and various small bites. Beyond its gastronomic role to whet the appetite, the aperitivo is a moment for relaxation and socialization, encouraging people to unwind before the main meal. This social custom has spread beyond Italy, with many cult ..read more
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Tajarin – Rich Egg Pasta from Piedmont
Italian Food, Wine, and Travel
by chefbikeski
3y ago
We are eagerly anticipating our return to Italy this fall with our Italiaoutdoors Food and Wine tours. In October we are leading a private group on a Barolo Walk and Wine tour in the spectacular Piedmont region. A week devoted exploring the lovely Langhe hills, home to the renowned Barolo and Barbaresco wines, as well as some of Italy’s most mouthwatering cuisine. On our list to experience, the local “spaghetti”, tajarin. Tajarin in Piedmont Tajarin, the Piedmontese dialect word for Tagliolini or Tagliarini, is a long, thin noodle, similar to spaghetti. But the shape is where the resemblance ..read more
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Risotto al Limone e Gamberetti – Risotto with Lemon and Shrimp
Italian Food, Wine, and Travel
by chefbikeski
4y ago
Wherever in Italy we explore on our Italiaoutdoors Food and Wine tours, we find risotto on the menu. Grown primarily in Northern Italy, mainly in the marshy areas of the Po River Valley, rice found a natural habitat. The result is a wide array of risotto dishes found across the peninsula, reflecting the traditional cuisines and seasonal products of each area, from Risotto alla Milanese in Lombardia to Risotto con Funghi in Trentino-Alto Adige to Risotto with White Asparagus from Bassano del Grappa. The following risotto – Risotto al Limone e Gamberetti – I’ve enjoyed in two regions, one in th ..read more
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Trota Two Ways – Recipes from Italy’s Lake District
Italian Food, Wine, and Travel
by chefbikeski
4y ago
Just north of Milan, nestled in the foothills of the Alps, is the Italian Lake district. Here five lovely lakes – Maggiore, Lugano, Como, Iseo and Garda – together offer an amazing backdrop for our Italiaoutdoors Food and Wine private Italy tours. Stunning scenery, with deep lakes surrounded by majestic mountains; picturesque towns and villages perched on the water’s edge; rolling green hills covered with woodlands and olive trees; elegant palazzi surrounded by formal gardens. With the help of boat travel and cable cars, we can cover a lot of ground without a lot of time in the car, from isla ..read more
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Coccoli – Comfort Street Food from Florence
Italian Food, Wine, and Travel
by chefbikeski
4y ago
Every region we explore in Italy on our Italiaoutdoors Food and Wine walking tours has its favorite street foods to nourish us along the way. In Sicily, arancini; in Cinque Terre, fried fish cones and farinata; in Venice, frittelle; in Naples, frittatina. Notice a similarity? Our favorite street foods tend to be salty deep-fried bites, most of which we would never attempt at home. But one of my favorites, which I did just try at home, are from Florence – coccoli fritti. Coccoli are simply fried bread balls, salty, oily and highly enjoyable. Small in size, these bite size treats are perfect c ..read more
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Insalata di Arance – Fresh Orange Salad from Sicily
Italian Food, Wine, and Travel
by chefbikeski
4y ago
Exploring the lovely countryside of Sicily under sunny skies, we find the perfect ‘sunny’ delicacy to refresh us along the way – sweet, red-fleshed blood oranges. Citrus fruits arrived in Italy around 850 AD during an Arab invasion. Initially these oranges were bitter and yellow, but the mild, warm climate of Sicily allowed for the development of the sweeter, red varieties we see today. The blood orange is actually a natural mutation of the orange, which is itself a hybrid between the pomelo and the tangerine. It’s distinctive dark red flesh color is due to the presence of anthocyanins, a po ..read more
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Granita – Cool Off the Sicilian Way
Italian Food, Wine, and Travel
by chefbikeski
4y ago
During these hot summer days, dreaming of Italy travel that unfortunately won’t happen until 2021, I’m finding solace in my kitchen with favorite recipes. For Sicilians – and wishful future visitors like myself – summer is incomplete without the opportunity to enjoy the intense flavors and welcome coolness of a granita. Not an ice cream nor gelato; probably closest to a sorbet, a granita is typically fruit juice, water, and sugar, frozen and served with a grainy consistency – imagine a sophisticated slurpee. The origins of granita date back thousands of years to ancient Mesopotamia, where se ..read more
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Herb-Roasted Olives
Italian Food, Wine, and Travel
by chefbikeski
4y ago
One food that is essential to Italian cuisine from the top to the tip of the boot are olives – from tasty snacks to a key ingredient for many favorite recipes to the ubiquitous olive oil, guests on our Italy tours from the shores of Lake Garda down to Sicily and Puglia are enjoying olives in one form or another on a daily basis. Their complex flavor, a perfect combination of sweet, sour, salt and bitter make them an indispensable tool for any Italian cook. Olives have been part of the Mediterranean cuisine since ancient times. Their cultivation dates back thousands of years, originally to Syr ..read more
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Arancini con Mozzarella e Prosciutto – Sicilian Street Food
Italian Food, Wine, and Travel
by chefbikeski
4y ago
Guests on our Italiaoutdoors Food and Wine Italy tours, and students in my cooking classes, have made or tasted many types of risotto with me, as it is one of Italy’s signature dishes and everyone can find a flavor they like. But it is not a dish that reheats well, so what to do with your leftovers? My favorite solution – Arancini- deep fried rice balls, stuffed with something yummy. Reputed to have originated in Sicily in the 10th century during Arab rule, when large serving bowls of saffron rice with plates of meat and vegetables were shared by a table. Sometime later “rice balls” that wer ..read more
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