TRAVELICIOUS

Thirst for Wine

2011-02-05T16:45:00.000-08:00

Blood red, purple, white, daintily rose, prickly sparkling, I am a vampire for Italian wine. From the steep sloping mountain vineyards of the Aosta Valley, down through the coastal plains of the Adriatic all the way to the volcanic terrain of Mt. Etna and Vesuvius....Etna Rosso, Vino Nobile di Montepulciano, Torrette, Orvieto Classico. Dense, rich and jammy or severely tannic clinging to the gums and palate with that certain telling bite.Vino, just by itself or with some glorious stinking cheese!

GUSTO INFINITO...Gourmet Cooking Week in the Marche

2010-07-01T11:51:00.000-07:00

Gourmet Cooking Week in the charming historic hilltop town of Recanati, birth place of one of Italy's most famous poets, Giacomo Leopardi.

This fabulous cooking holiday will be held from the 23rd to the 30th of October 2010.

The price is $2200 per person for the whole week, based on accommodation in a superior double room, single occupancy at the current rate of exchange. A room for double occupancy would be $3400 for 2 course participants. Another available option would be: double occupancy where one person does not participate in the course for $3000 (although all meals for the non-participant are included). We can also offer Italian language lessons for a "non-cooking" companion which would be at the $3400 rate.
Absolutely everything besides airfare is included: transport from/to Ancona airport,
7 nights accommodation at a highly acclaimed 4 star Hotel, all food & drink (during activities, including wine and water with meals), local transportation, visits to an olive mill and markets, cultural activities and 6 days of cooking school with renowned chef Franco Taruschio.

The menu and schedule has not been finalized yet. Below is the previous schedule for May 2010.

SATURDAY 15th MAY

Arrive at Ancona airport and transfer to the hotel in hotel minibus

Upon arrival you will be welcomed with a yummy glass of Spritz Veneziana followed by

LIGHT LUNCH

Home-made bresaola with shaved fennel and artichokes in oil
Tagliolini con barba di frate e prosciutto
Parmesan ice cream with strawberries and balsamic vinegar

After lunch take time to get acquainted with this beautiful historic town..the shops open at 4:30! Map of the town provided.

6:00 Anyone wishing to assist the cooking of dinner is welcome!

DINNER 7:30

Puntarella salad with anchovies and parmesan shavings
Porchetta with potatoes tocchetti and cicoria strascinati
Spumoni amaretto
Coffee - digestivo

SUNDAY 16th MAY

8:00-9:00 BREAKFAST

9:00AM Lesson

11:00AM Crescente with prosciutto di Carpegna + glass of Prosecco

LUNCH

Piemontese peppers
Abbacchio (lamb)
Fennel giudea
Potatoes and parmesan gratin
Marsala semifreddo

7:00PM Lesson followed by

DINNER

Fried zucchini flowers stuffed with mozarella and ricotta
Vincisgrassi (baked pasta with porcini mushrooms, prosciutto, parmesan and truffles. Very umami!
Baked peaches stuffed with amaretti and almonds

MONDAY 17th MAY

8:00-9:00 BREAKFAST

9:00 Lesson

11:00 Crostini with Maro + glass of Prosecco

Demonstration of pasta making by local lady
Prosciutto with pear and coriander
Assaggio of cappelletti in brodo
Tagliolini with asparagus
Terrina di ricotta

Afternoon free

7:00PM Lesson followed by

DINNER

Goat cheese crostini with rocket, pear in red wine, agresto and toasted pine kernels
Pollo in potacchio (chicken)
Fave in porchetta (broadbeans)
Strawberries and mascarpone gratin

TUESDAY 18th MAY

Early BREAKFAST

8:30 Leave for Porto Recanati to buy fresh caught fish from fishing boats on beach and from fish markets for evening meal.
Visit open food vegetable market to buy produce for evening meal

12:00 Light LUNCH at Nenetta Porto Recanati

Afternoon visit to the extraordinary Basilica di Loreto followed by a masterclass with Claudio at a top local Confectioner

7:00 Lesson followed by

DINNER

Pannocchia (mantis prawns)
Brodetto (fish stew) with bruschetta
Misticanza (wild herb salad)
Honey and brandy ice cream

WEDNESDAY 19th MAY

8:00-9:00 BBREAKFAST

9:00 Lesson

11:00 Olives Ascolani with glass of Prosecco

LUNCH

Cured anchovies
Gamberoni with campofilone pasta and balsamic dressing
Red mullet Anconetana
Barba di frate
Plum torte

Afternoon visit to Gabrielloni to see how olive oil is made and olive oil tasting
Visit to Sirolo and Porto Nuovo

DINNER at a seaside restaurant

THURSDAY 20th MAY

8:00-9:00BREAKFAST

9:00 Lesson

11:00 Crostini with chicken livers and sapa - glass of wine or Prosecco

LUNCH

Carciofi in tegame alla romana (artichokes baked with mint)
Potato gnocchi with duck sauce
Spuma di cioccolato con lamponi (chocolate mousse torte with raspberries)

AFTERNOON FREE

7:00 Lesson followed by

DINNER

Zuppa di passatelli con gamberi
Quail stuffed with fig, pancetta and grappa
Peas with prosciutto/ salad
Polenta chips
Torta della nonna

FRIDAY 21st MAY

8:00-9:00 BREAKFAST

9:00 Lesson

11:00 Crescia di formaggio (cheese bread) with ciauscolo/salame

LUNCH

Asparagi con uova e pancetta
Tonno umbriaco (drunken tuna)
Erbe di campo
Cantuccini with local sweet wine
Fresh fruit…cherries etc.

AFTERNOON

Visit the Tod’s/Prada outlets for shoes, bags, clothes.

Stop in beautiful Macerata for some shopping?

DINNER in an agriturismo (to be determined)

SATURDAY 22nd MAY

Departure for Airport

Franco shows the class how it's done!

2010-06-11T13:37:00.000-07:00

Carciofi in Tegame (Artichokes baked with Mint)

2010-06-11T13:33:00.000-07:00

Getting the potatoes ready to make Gnocchi with Duck Sauce

2010-06-11T13:28:00.000-07:00

Bar at the hotel in Recanati

2010-01-07T12:05:00.000-08:00

This photograph gives you an idea of the atmosphere at the hotel we will stay in for the cooking week mentioned below

Hotel Parsifal in Ravello...

2009-08-06T18:30:00.000-07:00

Hotel Parsifal is housed in a 13th century convent built by the friars of the Order of Saint Augustine. Around 1948 it was converted into a hotel and now its 17 rooms, bar and restaurant are run by the Mansi Family, headed notably by Antonio Mansi,who is the sort of hotelier one reads about but rarely has the good fortune to encounter.

As a child, Antonio had worked alongside his father, manager of the Parsifal restaurant at that time. After finishing high school, he moved to Switzerland to attend the Hosta Hotel Management School in Leysin. Antonio then worked for several large hotel chains and finally landed himself the prestigious position of Food and Beverage Manager at the world-renowned Danieli in Venice...Meanwhile his family was constantly trying to find ways to lure him back home!
...but he held out saying he would only return under very specific circumstances .. if he could run his own business! And then one day in 1999, as fate would have it, the Parsifal became available...a place he had always harbored a deep affection for, a place of fond childhood memories.

Antonio jumped at the opportunity, left Venice and returned home to Ravello...

Today, 10 years later, and after some ups and downs, the Parsifal is undergoing a major upgrade....the rooms are being refurbished and there are plans for a pool. Furnishings, while mainly in the local style; Neapolitain dark wood armoires, antique wrought iron beds and multi-colored Vietri tile floors, also include pleasing tributes to Antonio's time in Venice.....Murano glass chandeliers and wall sconces. Some of the rooms have terraces, other balconies. All are painted white and have coved ceilings.. and then there are the views....from some of the rooms and from the gem of a courtyard planted with flowers and trees.

Speaking of views, from the Raffaele Restaurant and Cloister Bar you can breathe in the spectacular coastal panorama while indulging in classical Mediterranean fare. The emphasis is on local dishes prepared with a dash of originality. I had the opportunity to dine there on a couple of occasions, once starving, really late while the kitchen was closing...happy to let the chef whip up something quickly for me..a delicious black olive pasta that totally hit the mark! The service nothing but gentilissimo!! In fact Antonio and his family Leonardo, Luciano, Raffaele, Lena and Marirossi (sorry if I left anyone out) are so welcoming that you feel like part of the family.
This is the secret of the Parsifal and what sets it apart from other hotels in Ravello...the personal touch, attentiveness and graciousness...
Hopefully I will be able to return in October. I can never stand to be away from the Costiera Amalfitana for too long....

View of the sea from the courtyard of the Hotel Parsifal

2009-08-05T12:13:00.000-07:00

Villa Lina

2009-07-26T14:00:00.000-07:00

Way back when, in the 80's, I spent a few days at the Villa Lina, a ramshackle estate located somewhere to the north of Rome near the Lago di Vico in the heart of Etruria. Only an hour or so from Umbria and Tuscany this place was the summer headquarters of renowned architect Robert Mangurian and his entourage (mainly architecture students from top architecture schools)who stayed there while measuring Hadrian's Villa. It was a pretty groovy scene set over a period of several summers. Each year new students arrived and Robert and his girlfriend Marianne set them different tasks....
The bedrooms while far from luxurious had in some cases retained beautiful architectural details and the odd antique armoire here and there or maybe a wrought iron bed. Overall though it spoke of student hostel especially the attic I slept in with 5 other people,beds sharing floor space with bicycle parts and oil cans.
One of the best things about being there was meal times. Two local women came in to cook for the group and they were unbelievably talented and easy going...seemingly effortlessly they threw together huge platters of grilled meat(rabbit,sausage, quail) along with gleaming grilled eggplants sott'olio,zucchini with fragrant mint, artichoke hearts, stuffed tomatoes and zucchini blossoms,fantastic salads using local greens that I had never seen before that had no equivalent in English and bread straight from wood fire ovens of local bakers. Every meal came with pasta and the array of sauces was endless....
Well, since those days I had rarely given the Villa a thought..until last week...I received an email from an old friend (we had met there in 198...?).The email was titled "Remember?" and a link was attached......so I went there immediately and wow!!!it is pretty amazing. The link to the Villa Lina site is on the left hand side of my blog towards the bottom....see what you think.

RECANATI at Full Moon (luna piena)

2009-06-24T18:26:00.000-07:00

France Specialist of the Month

2009-06-24T14:34:00.000-07:00

June has been a busy month...

I was just selected as Certified France Specialist of the month of June...by the French Government Tourist Office...YYYYYYYYYEEEEEEE

I was also chosen as a Bon Appetit magazine culinary tourism specialist travel agent but have yet to receive anything from them!

Click on the France Guide link in the links section (bottom left of the page)to see
the mini interview with me talking about the certification program and Travelicious and French things in general....

THE UNIVERSITY OF GASTRONOMIC SCIENCES

2009-02-28T22:40:00.000-08:00

Last night I drove across town to UCLA at the ungodly hour of 6 to do what you might ask. It surprised even me that I would act so out of character..unless of course for a worthy cause. David Szanto was giving a talk about the University of Gastronomic Sciences in Italy. In charge of Outreach and Communication, this Montreal dweller and graduate of the University, introduced the evening with a talk about the history of Slow Food,whose goals are to safeguard local food customs, to promote food that is good clean and fair (to the consumers, producers and to the environment) and to remember that food is also pleasure. There are many definitions of gastronomy depending on your cultural filtre, but the root is gaster=stomach, nomos= word (law). This university teaches the connection between food and society, economy culture and politics. Its graduates are groomed to be leaders in changing the food world for the better, safeguard the environment and build food system sustainability...There are two campuses of this University, one in Pollenzo in Piemonte and the other in Colorno in the Emilia -Romagna, both regions with a very developed food culture.The building that the schools are housed in are beautiful and historical, the main campus in Pollenza dates back to the day of Carlo Alberto of Savoy. It not only houses the school but also a gastronomic restaurant a 4 star inn and the wine archives. There are various coursed available to students form 3 year degree course to 1 year master courses....it all sounded exquisitely fascinating and
at the end of it I was ready to leave here and embark on a new adventure...the link in case you are interested is www.unisg.it

Monferrato & Langhe-Wines, Truffles and Castles

2009-02-22T17:40:00.000-08:00

Day 1 - Welcome wine cocktail and dinner at a typical country inn. Return to your hotel for overnight stay.

Day 2 - Departure for Alba
Visit the town and transfer to the wine estate, Marchesi di Gresy, in Barbaresco. Tour the vineyards and visit the cellars for wine tasting; a light country lunch will follow.Then travel along the wine road towards Roddi with the dog training school for truffle hunters;then on to Cisterna d’Asti, to visit the castle and the museum dedicated to trades and crafts of the past. Dinner with regional dishes will be provided in a country inn. Return to the hotel.

Day 3 - Transfer to Asti market to buy the ingredients for today’s cooking lesson, A typical seasonal menu mainly made with truffles will be prepared; after the food preparation you get to taste your creation along with a class on paring food and wine in Piedmont cuisine and also on the use of local wines in the creation of wine cocktails. Meeting with the “tartufaio” (truffle hunter) and his dog. Gala dinner follows with typical dishes featuring truffles.

Day 4 - Transfer to a village near Asti to participate in the Asti and Alba White Truffle festival; lunch with truffle dishes either in a restaurant serving local specialities or with the festival organizers.

Duration: 4 days / 3 nights

The prices include:
3 Nights hotel accommodation in 4 star hotels, daily breakfast, lunch and Dinner as mentioned in the itinerary – drinks included.
All ground transportation in deluxe air conditioned minivan or minibus
Guided visits with licensed guides
Food and wine tasting per the itinerary and entrance fees.

The price does not include:
Airfare or transfers to and from the airport.

Cost:Euro 930.00 per person
Our package price is based on double occupancy.
Single supplement is an additional Euro 120.00

Please call Trave1icious at 323 669 1866 for details, tour dates and reservations...

Tre Bicchieri / 3 Glasses

2009-02-14T11:22:00.000-08:00

The Tre Bicchieri roadshow is coming to Santa Monica again!!!!
This is definitely one of the most exciting wine events of the year.

I went last year and just could not believe that they had assembled all the best Italian wines, those that are hard to find in Italy let alone in the US. Not to mention the interesting crowd and the take home copy of the 2009 guide!

You will have the opportunity to taste 100 award-winning Italian wines as Gambero Rosso and Slow Food International are celebrating the 22nd edition of Italian Wines, the annual guidebook to the Italian wine marketplace. The Tre Bicchieri® event, considered the most important North American presentation of premium Italian wines, showcases producers who have been honored with the Tre Bicchieri (three glasses) award.

Events will be held:

March 2, 4:30-7 PM Los Angeles:
The Fairmont Miramar Hotel, 101 Wilshire Boulevard, Santa Monica, CA 90401

March 4, 4:30-7 PM San Francisco:
Herbst Pavilion at the Fort Mason Center (between Fisherman’s Wharf and the Golden Gate Bridge on San Francisco Bay)

March 6, 4:30-7 PM New York:
Metropolitan Pavilion 125 West 18th Street New York, NY 10011

Tickets may be purchased for $40, which includes a complimentary copy of Gambero Rosso’s Italian Wines 2009, the ultimate guide to Italian wine—a $40 value.
They are on sale now through the following outlets:

Los Angeles:

Wally's 310-475-0606 www.wallywine.com

New York City:

Morrell 212-688-9370 www.morrellwine.com

San Francisco:

K&L Wine Merchants www.KLWines.com

Corti Brothers 916-736-3810 cortibros@sbcglobal.net

Slow Food News

2009-02-08T14:37:00.000-08:00

If any of you are interested in finding out about the University of Gastronomic Sciences in the Emilia-Romagna (Parma) and Piemonte (Bra) please read on.

Co-founded in 2003 by Slow Food and the Italian regions of Piedmont and Emilia-Romagna, the University's innovative approach is to create a new understanding of gastronomy, linking the act of eating with the act of producing, along with all the phases in between. Four programs at two Italian campuses follow a multidisciplinary learning model, merging science with humanities, sensory training with communications, classroom study with field seminars (including travel to five continents).

Slow Food Los Angeles welcomes David Szanto, the North American representative of the University of Gastronomic Science, to Los Angeles for an information session at the UCLA Art|Sci Center + Lab at CNSI.

When: Friday, February 27, 2009 from 7:00pm-9:00pm

Where: California NanoSystems Institute (CNSI), UCLA Campus, Los Angeles. Directions to the CNSI are available at http://artsci.ucla.edu/08sym/cnsi.html.

Cost: Free of charge. (On-campus parking is available for $9; limited on-street metered parking is available on Westwood and LeConte.)

RSVP: If interested in attending, please email your name and telephone number to David Szanto at d.szanto@unisg.it.

David Szanto will explain the Slow Food–inspired educational philosophy of the university, present the undergraduate and graduate degrees, discuss internships and work opportunities within the food world, and answer other questions. The session is open to all students, professionals, and members of the public. This program will be of particular interest to prospective students who wish to learn more about the school, its foundation, and its programs, including

++ Undergraduate degree in Gastronomic Sciences
++ Graduate degree in Gastronomy and Food Communications
++ Master of Italian Gastronomy and Tourism
++ Master of Food Culture and Communications

For more information about the University of Gastronomic Sciences and its programs, visit the UNISG website at:
http://www.unisg.it

Travelicious and Vinearia present:

2008-05-28T13:14:00.001-07:00

Seven nights, eight days in Piemonte, Italy.
October 20-27, 2008

Visit Slow Food's fabulous food extravaganza, the Salone Del Gusto, in Turin, cook regional specialties and taste Barbaresco and Barolo wines in the world-renowned Langhe region.

Day 1- Monday, Oct. 20. Arrival in Turin

2008-05-27T14:00:00.000-07:00

You will be met at Torino railway station and taken to your hotel, the NH Santo Stefano, a new 4-star hotel located in the city centre of Torino. All rooms are with private bathroom and buffet breakfast. Introduction to the tour and a welcome cocktail.

Day 2- Tuesday, Oct. 21. Getting to know the city

2008-05-26T15:13:00.000-07:00

A walking tour of the Baroque inner centre of Torino, elegant courtyards and majestic palaces built during the reign of the Savoy family.

Day 3- Wednesday, Oct. 22. Cooking class with Chef Federico Crova!

2008-05-25T15:20:00.000-07:00

Start the day with a visit to the most important open air market in Torino, the Porta Palazzo. Shop for the ingredients that you will cook with later. Chef Federico Crova will teach you secrets of the local cuisine. Feast on your efforts at lunch!

Day 4- Thursday, Oct. 23. Visit to the Salone del Gusto

2008-05-24T15:58:00.000-07:00

The Slow Food Salone del Gusto is held every two years at the former Fiat factory designed by architect Renzo Piano. This is an extraordinary food fest! Three huge pavilions house the creme de la creme of foods from around the globe.

Day 5- Friday, Oct. 24. The Langhe

2008-05-23T17:09:00.000-07:00

You will transfer by coach to the Hotel Langhe in Alba and lunch on your own. You will participate in a wine tasting with a guided visit to an historic co-op of the Langhe area, producing a top-rated Barbaresco.

Day 6- Saturday, Oct. 25. Barolo, the Powerful

2008-05-22T13:00:00.000-07:00

You will visit Barolo, the town which gives the wine its name and the "Enoteca Regionale del Barolo" and the "Corkscrew Museum"- a precious collection of ancient corkscrews and gift shop.

Day 7- Sunday, Oct. 26. Day for Relaxation

2008-05-21T13:02:00.000-07:00

Free time for shopping and lunch in Alba. An optional trip to Coco-lab in Cherasco with Mauro Riccardi, maitre chocolatier, spa treatment in Alba or golf in Monforte/Cherasco/Alba. A farewell dinner will be held at the Osteria dell'Arco.

Day 8- Monday, Oct. 27. Departure - Pricing & Reservations

2008-05-20T13:15:00.000-07:00

Transfer back to Torino Station.

Travelicious and The Awaiting Table present:

2007-06-28T12:45:00.000-07:00

2007-06-27T16:26:00.000-07:00

2007-02-27T16:33:00.000-08:00

Regional Cooking Week in Lecce, Puglia.
November 2-8, 2008

Hands-on cooking classes in an 18th century palazzo in the historic core of Lecce

Meet and interact with the locals

Stay in an historic B&B in the historic centre

City tour, visit to and picnic at the seaside, all food and wine and more are included