Accommodation, Cavan. 100+ Things to Know If You're Going to Italy. My friends often ask me for support in travel preparation when they plan to go to Italy.
In fact, I think it’s a great idea- go to a country prepared to experience it at the fullest! I enjoy learning about the little idiosyncrasies that make a visit to a new country so interesting, the small traditions, the interesting customs… so, I thought I’d give you a cheat-sheet for Italy. If you’d like a personalized crash-course on Italian culture before your trip, please contact me at vanessa at Italyinsf dot com. I would be happy to schedule a time to help you out with your trip organization as well as give you some useful tips about culture and traditions! Part 1: GENERAL ADVICE AND TRAVEL TIPS Don’t go off the beaten path before visiting the “holy trinity”: Rome, Florence and Venice. Part 2: SHOPPING AND STORES When walking into a store, especially clothing or shoes, in most cases you will have a shop assistant with you at all times.
Welcome to the British Museum. Wine tours Tuscany, wine tasting and culinary tours Tuscany, guided gourmet tours Chianti, Lucca, Florence. The following tours are only a part of what we can offer to a curious visitor who seeks to get in touch with genuine Tuscan food.
Each of the following tours can be combined with other gourmet itineraries. Please note: Our tours are available upon demand for Private groups or individual travellers and are not scheduled tours for mixed groups. Cheese: It's easy to make good cheese. Just take the opposite to our frenetic daily life - time and respect for the rhythm of nature - and milk becomes delicate scent and distinctive taste.
Our guided tour introduces you to the art of pecorino cheese making: step by step, you will follow the entire course of cheese production, from the flock of sheep peacefully grazing on pasture to the fermentation process, the maturing techniques and final refinement with local herbs and spices. Location: Volterra Tasting: price on request Wine: Some time ago, Tuscan wine was just a pleasant every-day beverage, not a competitive product on international markets.
Rustico Cooking - Tuscany. Souffle al Formaggio Facile Tuscan Cheese Souffle This is a simplified version of soufflé since there are no beaten egg whites in the batter to lend volume.
We enjoyed this dish at Ristorante Logge del Vignola in Montepulciano and have made it ever since at our cooking classes in NYC. For the soufflés: Nonstick spray for greasing the ramekins ¼ cup fresh bread crumbs, plus extra for the ramekins 1 pound whole-milk Ricotta 1 cup freshly grated young Pecorino Toscano ¼ pound smoked Mozzarella, coarsely grated 4 large eggs ¼ teaspoon salt 1/8 teaspoon freshly ground black pepper 2 sage leaves, thinly sliced For the salad: 3 bunches arugula, stems removed, thinly sliced 2 pints cherry tomatoes, halved ¼ cup extra-virgin olive oil ¼ teaspoon salt 1/8 teaspoon freshly ground black pepper Make the soufflés: Preheat the oven to 400 degrees (preferably set on convection). Generously grease twelve 1-cup ramekins with nonstick spray and sprinkle with bread crumbs. Serve the soufflés hot, over the salad. A new life in Tuscany. Find producers of fine Italian foods and wines. Salami - Salame. Italian Salami Salami (Salame in Italian) is yet another example of an Italian sausage tradition that has been abused by mass production and over processing.
In America salami has been reduced to pre-sliced waxy discs on sandwiches and pizza that barely resembles their namesake. However just like many foods still made in their time-honored way in Italy, Salami (or Salame) is way beyond similarly named products found in most supermarkets. Salami (Salame) is not one specific sausage; it is a generic term describing any type of encased (insaccati) meat product.
The origin of the word comes from the Latin word "Salumen" which describes a mix of salted meats. Each type of Salami (Salame) is made different then any other, that is why it is hard to describe a general production method. Salami can be prepared in either fresh, cooked or dry-cured varieties. Salami from Milan Types of Salami Wherever Italian immigrants went, so did their sausage traditions. Did You Know: Food History - Sausage Peddlers, Vagabonds, and Bandits: Part 1.
The daily consumption of fresh meat began to decline by 1550 as the population was now fully recovered from the Black Death of two centuries before, and, as a result, more land was devoted to the more labor-intensive agriculture rather than stock rearing.
As fresh meat consumption declined, the salting of meat grew to supply the men of many ships and to form a part of the meager diet of the poor. Salt meat was important for the crews now beginning to reach the Indies through the Indian Ocean and the ships creeping down the coast of West Africa after Henry the Navigator’s first foray in the 1440s, not to mention the crews about to explode across the Atlantic to discover another world. Salt meat often took the form of sausages, and the sausage peddler in Italian towns was a familiar character. A document from the Spanish Vice-regent in Palermo on January 30, 1415 shows that lamb, pork, or sausages were bought thirteen days out of the month and macaroni only once a month.
Asturiana. Welcome to Tuscany. The House of Pizza.