Things I Want to Do With You in Italy
I am putting together two more trips in October and January to Emilia-Romagna for hands-on food craft sessions and general deliciousness. Wanna do some of these cool things with me?
- •Make savorSavor is a conserve made with quince, apples, pears, nuts and saba. It's delicious, and it's unique to Romagna. http://bit.ly/1xzLmni
- •Turn a 400-pound hog into salumiWe work with a local norcino, a butcher who deals specially with pigs. It's grueling work but fascinating. http://bit.ly/1GW8Rqs
- •Eat the best seafood of your lifeRomagna is on the Adriatic and has the most amazing seafood. Trust. http://bit.ly/1M00sZJ
- •Forage for porciniIn October we'll go to the tiny community of Portico and forage for these amazing mushrooms.
- •Make pasta with little old ladiesNot just pasta but hand-rolled pasta. Tagliatelle, tortellini, and even an extruded shaggy pasta called passatelli. http://bit.ly/1BMLpqK
- •Go to a truffle festivalAlso in October we'll go to Sant'Agata Feltria for their famed truffle festival. Mmmm, truffles. http://bit.ly/1CPVKb3
- •Eat amazing cheese that's been aged in limestone pitsFormaggio di fossa is a sheep's milk cheese that they age in pits under the houses of a hilltop town. They did this to hide them from Vatican tax collectors. Turns out it also makes it taste better. http://bit.ly/1GWbpVu
- •Make (and eat) piadinaPiadina is the local flatbread. Stands are more common in Cesenatico than Starbucks is here. Typically it's griddles and folded around soft cheese, prosciutto and arugula. http://bit.ly/1GWc75d
- •Learn about (and eat) Parmigiano-ReggianoIt's called the king of cheeses for a reason. Watching the production is fascinating, and you have not experienced it until you get the first whiff of a freshly cracked wheel. http://bit.ly/1xhjeF5
- •Learn about (and eat) prosciuttoFreshly sliced prosciutto do Parma is sublime, especially when you see it being made. http://bit.ly/1GWcZ9U
- •Learn about (and taste) true balsamicoThe good stuff costs a fortune but for good reason. It takes up to 25 years, and so much volume is lost in that time. http://bit.ly/1xzOkbA
- •Visit (and eat in) BolognaIt's the culinary capital of Italy, and one cool city. We'll meet up with the amazing Carmelita and experience the best the city has to offer. My husband and I cooked with her years ago.
- •Eat gelatoBecause gelato.