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Written by Larry Aiello
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Monday, 30 August 2010 00:50 |
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A couple of recent posts for the site regarding the Venice Regatta in September, and the famous EuroChocolate festival in Perugia, which takes place in October.
I also posted a recipe for Zuppa di Mussels....enjoy your week!
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Written by Larry Aiello
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Monday, 09 August 2010 17:43 |
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 A great way to cool off from the summer heat in Italy is to try a delicious Brioche (or brioscia) filled with ice cream (or Italian gelato)! A broiche is actually a croissant, and in used in the northern regions of Italy. In the central and southern regions, you will hear the term "cornetto" to indicate a croissant, but they are typically sweeter than the French version. However, when you do hear the term brioche in the central and southern regions, it will almost always refer to a croissant filled with gelato. Sometimes it is filled with jelly or a hazelnut cream. The ingredients are flour, egg, butter and yeast.
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Written by Addicted2Italy.com
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Tuesday, 27 July 2010 02:13 |
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Alitalia, the national carrier for Italy, recently announced some travel deals for Autumn travel to Italy:
Plan an autumn vacation to Italy today! Autumn is a great time of the year to experience the country's diverse cities. Purchase your tickets by July 29, 2010 for travel to select destinations in Italy between September 1 and October 28, 2010.
Sample fares (taxes and fees included)
New York - Milan from $ 696 RT
New York - Rome from $ 772 RT
Miami - Venice from $ 802 RT
Boston - Florence from $ 825 RT
Chicago - Pisa from $ 879 RT
Los Angeles - Milan from $ 915 RT
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Written by Larry Aiello
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Saturday, 24 July 2010 19:10 |
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Summer time is in full-swing, and many of you will be visiting Italy in the next couple of months. If you plan on driving in Italy, you will definitely be interested in the average gas prices (published by Daily Finance) for Rome – a whopping $6.44 US per gallon!
Here is how the (unleaded) gas prices in Rome compare to other major cities in the world:
Avg gas prices per gallon (USD)
| Oslo |
$7.41 |
| London |
$6.60 |
| Rome |
$6.44 |
| Toronto |
$3.81 |
| New York |
$2.85 |
| Caracas |
6 cents |
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Written by Taylor Eason
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Wednesday, 14 July 2010 22:54 |
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A brief brain dump of what I learned while eating and drinking my way through Tuscany. If you have others, please share in the comments!
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| Some tasty Italian food! |
Drink local. Vernaccia di San Gimignano, Rosso di Montalcino, Montepulciano, Brunello di Montalcino, Chianti, Chianti Classico, Toscano Rosso. Order house wine. Many restaurants work with local wineries to produce their private-label house wines. Cheap and tasty.
- Take a (long, winding) drive on the Via di Chianti and stop in at random wineries. I visited Castello d’Albola and friends went to Vescine.
- You must eat truffles… truffle cheese, truffled pasta, truffled olive oil. They are not currently in season (fall/winter) but you will see their earthy mark everywhere. Bask.
- Visit the food market in Florence. Produce for pennies, housemade sausages, fresh meats. made me envious.
- Seek out restaurants that make their own pasta. The seafood is only OK in the inland parts… but the pork and sausage rocked my world. Chickens are far and above better than the US. Didn’t try much beef. Braised wild boar is truly magnificent.
- Find the off the beaten path restaurants… they are ALWAYS better. Avoid restaurants situated on the squares in larger cities. Tourist traps.
- I didn’t not have bad pizza anywhere… upgrade to bufala/buffalo mozzarella (not made from buffalo milk, btw, it’s a regional appellation for the cheese) when you can. Worth every penny.
- Try the chicken liver spread, if you can. Really.
- Eat as much gnocchi as you can… God, it was amazing.
- Buy Rick Steves' Italy 2010
 … it became our bible.
Taylor Eason is an Atlanta native and self-proclaimed Southern (US) foodie. Taylor still regularly treks the world stoking her love of wine, summing up her rather strong opinions every day on her website, TaylorEason.com. She lives in Tampa with her husband, Scott, and their coveted wine collection.
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