With a writing career spanning over a decade, Liz SanFilippo Hall has written about everything from the correct way to assemble a Chicago-style hot dog to the intricate flavors and plating styles of Michelin-star European restaurants. Liz loves discovering new places and flavors to share with her readers, whether it’s the sandy shores of Lake Michigan and the foodie town of Traverse City or the vineyards and small towns of France. She hopes her stories inspire people to travel, try new dishes and ingredients, and learn about the history and culture of a place through its food and meeting the locals.

A graduate of The University of Chicago’s Master’s in Humanities/Creative Writing, she has a knack for combining research with her personal travel/food stories. Some of her most memorable food and travel experiences include slurping fresh French oysters at a market in Cognac, hunting for black truffles in the stunning Umbrian countryside, heading off the beaten path of the Amalfi Coast to find a Michelin-starred restaurant only known to locals, visiting the largest underground church in all of Europe, exploring the catacombs of Paris, and touring the vineyards of Northern Michigan, which is on the 45th latitude just like France’s Côtes du Rhône wine region.

In addition to her blog posts on The International Kitchen, her writing has been featured on CBSLocal.com and Hot Doug’s: The Book, among other sites and publications. She also writes about parenting, self care, and how to travel with kids (and maintain your sanity) on her personal blog, www.OopsandDaisies.com. She currently writes in the western suburbs of Chicago, where she lives with her two young children, husband, and stubborn bulldog named Kafka.


Posted

November 18, 2016

By Liz SanFilippo Hall

Cocktail Recipes with Cognac or Armagnac

Filed Under  Recipes, Wines & Spirits

Brandy is a subject that comes up frequently in our blogs, in our office conversations, and on our French culinary vacations. There are so many types of brandies in France alone that it's no wonder we return time and again to this wonderful spirit. If you thought brandy was just, well, brandy think again! It is at heart a spirit distilled from wine or fermented fruit juice, but the results… Read
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Posted

November 11, 2016

By Liz SanFilippo Hall

Risotto with Parmesan Cheese Recipe from the Veneto

Filed Under  Destination Features, Food History, Recipes

A drive through the lovely countryside of the Veneto on a culinary tour in Italy with TIK will often mean passing rice mills as well as rice fields. So it should come as no surprise that rice dishes play an important part of the gastronomy of the region. Risotto is one of those dishes -- or should we say many? After all, risotto is a versatile dish; not only can… Read
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Posted

October 28, 2016

By Liz SanFilippo Hall

4 Reasons to Add Abruzzo to Your Travel Bucket List

Filed Under  Destination Features, Travel Tips

Populated with lovely small cities and towns, Abruzzo isn't as well known to tourists. But that's one part of its charm. Time and time again too, it's ranked as a place worthy of visiting, as it’s a diverse land, made up of mountains and beaches, art towns and medieval churches and castles. For its beaches, it's even been named one of the top 10 beach vacation destinations by the Telegraph.… Read
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Posted

October 26, 2016

By Liz SanFilippo Hall

A Focaccia Recipe from our Puglia Cooking Vacation

Filed Under  Food History, Kitchen Tips, Recipes

Pizza always ranks highly as a favorite among many, and its origins do come from Italy, but there's another dish that's very similar but not as well known: focaccia. The dish actually predates pizza by 2,000 years, and with its ingredients, it's considered a cross between bread and pizza bread -- and it's just as delicious! Today we're bringing this focaccia recipe from our favorite Puglia cooking vacation. Many regions… Read
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Posted

October 24, 2016

By Liz SanFilippo Hall

Where is Puglia? And Why It Should Be on Your Bucket List

Filed Under  Destination Features, Travel Tips

Outside of Italy, the region of Puglia isn't well known. But ask any Italian, and chances are the region of Puglia ranks high as a vacation destination. From it's art and history to its nature and agriculture, it has a little bit of everything. And if you're a foodie? They've got some of the best cuisine in the country, thanks to their long growing season, mild climate, and extensive coastline.… Read
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Posted

October 14, 2016

By Liz SanFilippo Hall

A Bolognese Sauce Recipe from Emilia Romagna

Filed Under  Food History, Kitchen Tips, Recipes

Emilia Romagna has a lot of different nicknames. The Italian region -- north of Tuscany -- has been called the "motor valley" as its the home to cars like Ferrari and Maserati; the "wellness valley" as its a wonderful place for spa visits and bike tours; and the "food basket" of Italy. In other words, there are plenty of reasons to visit this beautiful valley on a foodie vacation in… Read
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Posted

October 12, 2016

By Liz SanFilippo Hall

The Cured Meats of Emilia Romagna

Filed Under  Destination Features, Food History, Travel Tips

There's nothing quite like the cured meats of Emilia Romagna if you are on one of our foodie trips in Italy. While the northern region of Italy is known for quite a few delicacies and dishes, and a variety of preserved products -- even tomato paste! -- it's often the cured hams that draw people to this beautiful land: not only to see how they're made, but also to taste… Read
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Posted

September 30, 2016

By Liz SanFilippo Hall

How to Harvest Oysters

Filed Under  Destination Features, Food History, Kitchen Tips

One "dish" you'll find on my of our cooking vacations in Europe? Oysters -- and all have a different flavor depending on where you're slurping them down. While in the U.S., it's often recommended to harvest and eat them in the "R" months -- whether they're from the East Coast or the West -- an even more general rule of thumb is to harvest and enjoy them when the water… Read
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Posted

September 16, 2016

By Liz SanFilippo Hall

Culinary Vacations in France: Pear Tarte Tatin Recipe

Filed Under  Food History, Recipes

The tarte and the tarte tatin are similar, but there's a distinct difference: the tarte tatin looks like it's been flipped upside down and is served right out of the oven. It's also a dessert that's most associated with the Loire Valley of France. Check out our cooking vacations in France. There's no question that the tarte tatin got its start with two French sisters with the last name Tatin,… Read
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Posted

September 14, 2016

By Liz SanFilippo Hall

Food and Wine Tours: From Grapes Into Wine

Filed Under  Food History, Wines & Spirits

The flavor you taste when snacking on grapes is quite different than the flavor of wine those grapes can turn into. But those flavors are dependent on a whole lot more than just blending different grapes (although it's part of that too). While every wine estate and winery does things a little bit different, some more modern than others, this is the very basic process of turning grapes into wine.… Read
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