On our Chefs on Bikes tours in the Veneto, we’ve enjoyed a very fun and entertaining cooking class with our hosts at Villa Margherita, the Dal Corso family. We prepare our own dinner in their spacious kitchen, then relax as … Continue reading
Farro is a whole grain often seen in Italy, and now beginning to be available here in the US. I love to cook with it, and am always looking for additional ways to use it. Locating the real thing here … Continue reading
Last week brought me not one, but two opportunities to explore the wines of Cantina Tramin. Here in the US, I lead a cooking class event to benefit the Portland Symphony Orchestra, and the host of the event, a local … Continue reading
Balsamic vinegar is one of the most well-known Italian contributions to the culinary world, now a basic condiment found in many kitchens here in the US. It is common all over Italy, we find it at every table in the … Continue reading
The most famous, and most popular, after dinner drink in Northeastern Italy is grappa. It is primarily served as a digestivo, to aid in the digestion of a heavy meal. It can be served by itself, or added to espresso … Continue reading
