Sweet Dreams Are Made of Cheese
Filed Under Destination Features, Food History Italy
We're continuing our walk though the “other” Italy, the hidden villages and pituresque landscapes where your culinary dreams can come true on an authentic cooking vacation in Itay! Last time we talked about the borgo of Bovino, and this time we're traveling down the road for a very special visit with one of Italy's most fabulous chefs and foodies, Peppe Zullo. After a 25 minute drive from Bovino, our group… Read
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Why Bologna (Not Baloney)
Filed Under Destination Features, Food History, Travel Tips, Travel Videos Italy
The Emilia Romagna region is the home to some of our favorite cooking vacations in Italy, and also to a lot of gastronomic wonders: prosciutto, parmigiano, tortellini, Bolognese sauce. And also that delectable treat, mortadella, known to Americans as "Baloney" (Bologna), but ever so much better than what you'll find in an Oscar Mayer package. The center of it all is Bologna, a city that can be pronounced as old… Read
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Tuscany Culinary Trip: Chef Interview with Marco Ortolani
Filed Under Destination Features, Interviews Italy
For a short luxury stay in Tuscany, nothing beats the wonders of our Luxury and Gastronomy at L'Andana cooking vacation. The accommodations are a beautiful manor hotel on a large estate, and the classes are at the Michelin-star restaurant La Trattoria Enrico Bartolini with Chef Marco Ortolani, whose passion is to make gourmet Tuscan cuisine approachable and fun. The restaurant's philosophy, following that of master chef Bartolini, is "contemporary classic"—or… Read
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Rose Wines
Filed Under Wines & Spirits France, Italy
What's a rose wine, and how does it get it's pink hue? First, as you (hopefully) realize, the dark color in red wines comes from the skins - when the grapes are crushed, the resulting "must" is left to macerate with the skins and seeds. For white wines, the skins are removed right away (or almost immediately), and for rose wines, the maceration is abbreviated, usually lasting one to three… Read
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Uova Tonnate
Filed Under Food History, Recipes Italy
This is a super easy way to use up some of your Easter hard boiled eggs. Think of it as an Italian versions of the Deviled Egg, combining the wonderful "salsa tonnata" or "tuna sauce" that you find in the north of Italy with the wonderful egg. A traditional "tonnato" can be served on top of just about anything. Some traditional preparations are on thinly sliced veal, grilled vegetables such… Read
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Types of Stuffed Pastas
Filed Under Destination Features, Food History Italy
Italy has so many pasta shapes and types of filled pasta it's almost impossible to name them all. At The International Kitchen we love pretty much all types of pasta and have had the chance to make them from scratch many times during our cooking classes in Italy. Did you know that each region of Italy has its own distinctive types of pasta and dishes? And yet there are also… Read
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