The people, the food, wines and overall culture, Italy has to be one of the best places on Earth!
I've found all of these things to be true firsthand over the past 5 years so I'm naturally inclined to share my experiences and what better place to do it than here where I promote the ideas of adventure and living life to the fullest?
Welcome and get ready to experience Italy!
After spending a year in Italy studying its cuisine, in 1954 Elizabeth David wrote what is still considered one of the most comprehensive, if not the first English book about Italian cookery. This seminal work is called simply, "Italian Food". The book has been reprinted over the years and still sells many copies in the United Kingdom - a testament to the great research and writing of the author.
If you are a fan of Italian food and enjoy preparing it at home, Elizabeth David stresses the importance of keeping an Italian larder - or pantry, for our American friends! Another bastion of Italian cooking is the talented Antonio Carluccio, who himself in his book, "Simple Cooking", said, ‘In your larder keep a little of everything you think you will need for making the dishes you like to cook and eat.’
Italians and Bread: A Love Affair (Part 1) - Barry Lillie
A staple of the Italian diet, bread is something you can be sure to find during every Italian meal. Below is part 1 of a two-part series dedicated to "il pane". It was the Greeks who introduced the Romans to the art of baking leavened bread around 170 BC and, by 147 BC, it was considered important within Roman society to own your Greek slave-baker - in fact, it became de-rigueur: necessary according to etiquette. There was very little wheat grown during Roman times due to the expansion of the cities and the farming of cattle, therefore wheat was imported and, with it, came recipes from abroad that became adapted into regional breads, many of which still exist in some form or other. For example the Arabic flatbreads may have evolved into Italy’s piadina. - See more at: http://www.italymagazine.com
My time is spent in Rovereto, which is in Northern Italy . It's deep within a valley between Verona and Trento.
The landscape is breathtaking as you can see from the train ride from my visit just last month in May of 2016 up the valley to Verona. The valley is stunning this time of year and alive with growth from Spring.
I'll be heading back in September to witness the start of Fall once again and that much closer to my final transition from Los Angeles to Rovereto. Have an adventurous Summer my friends!
Until next time!
In 1907, when Trentino was still under the Hapsburg Empire, a winery in Isera with its corresponding name Cantina Sociale was established. By the will of the viticulturists in the area, Cantina d’Isera started harvesting the precious grapes from the basaltic hills of Isera, primarily among these is Marzemino. Today over 150 associates, on 200 hectares of land, provide every harvest on the average 20.000 quintals of selected and valuable grapes. “A good wine is born in the vineyard”: this is one of the principles that Cantina d’Isera firmly believes in.
I had the pleasure of visiting Cantina D'Isera last week, May 2016, and words just do not describe the view from their dining area! They have many excellent wines that are in fact produced on the property.
If you've ever wanted to experience Italy and haven't had a chance to go yet, then let me inspire you! I'll be constantly updating this page with new recipes, recommendations and information about the many fascinating aspects of Italy.
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