Heart of Italy Tour Itinerary

By admin | February 20, 2017

Food, Wine, and Friendship
in the Green Heart of Italy

June 3-10, 2017

  1. Saturday, June 3
    12:00 – Transport from Fiumicino Airport
    3:00 – Arrival at L’Antico Vetreria, Getting Settled
    5:00 – Tour of Piegaro
    6:00 – Welcome Aperitivo Party
    7:30 – Dinner prepared by Chef Jennifer
  1. Sunday, June 4
    8:00 – Breakfast
    9:00 – Leave for Pienza
    1:00 – Lunch at “La Bandita
    3:00 – Shopping and exploring Pienza
    6:00 – Aperitivo
    7:30 – Light Dinner prepared by Chef Jennifer
  1. Monday, June 5
    8:00 – Breakfast
    9:30 – Leave for Orvieto
    1:00 – Lunch at “Tipica Trattoria Etrusca
    3:00 – Shopping and exploring
    6:30 – Cooking class with Keli
  1. Tuesday, June 6
    8:00 – Breakfast
    10:00 – Wine Tasting and Tour at “Monte Vibiano”*
    1:00 – Lunch at “Lillo Tatini” in Panicalle
    3:00 – Afternoon of relaxing
    6:00 – Aperitivo
    7:30 – Dinner – “Vitalogy” in Piegaro
  1. Wednesday, June 7
    8:00 – Breakfast
    9:00 – Leave for Deruta
    10:30 – Tour of G&P Ceramica Artistica
    12:30 – Visit Santuario Madonna del Bagno
    1:00 – Lunch at L’Antico Forziere
    3:00 – Time to explore the historic center of Deruta
    8:00 – Light Dinner prepared by Chef Jennifer
  1. Thursday, June 8
    8:00 – Breakfast
    9:30 – Leave for Assisi, Basilica di San Francesco
    1:00 – Lunch on your own in Assisi
    3:00 – Beer tasting at San Biagio
    6:00 – Aperitivo
    7:30 – Group-prepared antipasti buffet
  1. Friday, June 9
    8:00 – Breakfast
    10:00 – Umbrian Cooking Class and Lunch with Chef Jennifer at Terra Margaritella Winery
    3:00 – Free afternoon to pack and relax
    7:30 – Pizza & Wine Party
  1. Saturday, June 10
    8:00 – Breakfast
    9:30 – Transport to Fiumicino Airport

*Castello Monte Vibiano Vecchio Tour
This is the only winery in the world that is completely “green” and certified as carbon neutral.  Powered by sophisticated solar panels, they store energy to run the farm and cantina equipment which is electric. For many generations, who come from ancient nobility, have tended the vineyards of the castle. It was the vision of our dear friends, Princess Maria Camilla and her brother, Count Lorenzo-Fasola Bologna, of Castello Monte Vibiano Vecchio, to revolutionize the wine industry and not only become “green” but to actually generate carbon credits, by planting trees to absorb any carbon emissions from work in the vineyard, the olive groves and the cantina. The grapes and olives grow in the purest conditions for the highest quality wines and extra-virgin olive oil which are tended and harvested by hand.  Watch the video at: Castello Monte Vibiano Vecchio

**Umbrian Cooking Class & Lunch
Cooking classes are held at the Terre Margaritelli winery in Torgiano or directly in guest villa. The hands on class is based around the best local ingredients in season, and includes making antipasto, primo, secondo and dolce followed by a lunch (eating what we just made, of course!)

Topics: Tours | No Comments »

Art Affair in Umbria 2017 – Itinerary

By admin | February 20, 2017

Firenze

Mixed Media Art, Food,
Wine, and Friendship

June 10-17, 2017

 

 

  1. Saturday, June 10
    12:00 – Transport from Fiumicino Airport
    3:00 – Arrival at L’Antico Vetreria, Getting Settled
    5:00 – Tour of Piegaro
    6:00 – Welcome Aperitivo Party, review itinerary and art projects
    7:30 – Dinner prepared by Chef Jennifer
    9:00 – Opening Ceremony

 

  1. Sunday, June 11
    6:30 – Yoga
    8:00 – Breakfast
    9:00 – Leave for Orvieto Antique Market
    1:00 – Lunch on your own in Orvieto, Opera del Duomo – Orvieto Cathedral
    3:00 – Return to the villa to begin working on projects
    6:00 – Aperitivo
    7:30 – Dinner prepared by Chef Jennifer

 

  1. Monday, June 12
    7:00 – Yoga
    8:00 – Breakfast
    9:30 – Leave for Assisi, Basilica di San Francesco
    1:00 – Lunch on your own in Assisi
    3:00 – Return to the villa for relaxation and art play
    6:00 – Aperitivo
    7:30 – Dinner with Chef Jennifer

 

  1. Tuesday, June 13
    7:00 – Yoga
    8:00 – Breakfast
    10:00 – Wine Tasting and Tour at “Monte Vibiano”*
    1:00 – Lunch at “Lillo Tatini” in Panicalle
    3:00 – Afternoon of art play
    6:00 – Aperitivo
    7:30 – Group-prepared Antipasti Buffet

 

  1. Wednesday, June 14
    7:00 – Yoga
    8:00 – Breakfast
    10:00 – Farm to Table Tour and Cooking Class with Chef Jennifer **
    3:00 – Return to the villa for relaxing and art play
    6:00 – Aperitivo
    7:30 – Pizza Party

 

  1. Thursday, June 15
    7:00 – Yoga
    8:00 – Breakfast
    9:00 – Leave for Deruta
    10:30 – Tour of G&P Ceramica Artistica
    12:30 – Visit Santuario Madonna del Bagno
    1:00 – Lunch at L’Antico Forziere
    3:00 – Time to explore the historic center of Deruta
    8:00 – Light Dinner prepared by Chef Jennifer

 

  1. Friday, June 16
    7:00 – Yoga
    8:00 – Breakfast
    10:00 – Finish art projects
    1:00 – Light lunch by the pool
    3:00 – Time to relax and pack
    6:00 – Aperitivo
    8:00 – Dinner prepared by Chef Jennifer

 

  1. Saturday, June 17
    8:00 – Breakfast
    9:30 – Transport to Fiumicino Airport

 

*Castello Monte Vibiano Vecchio Tour
This is the only winery in the world that is completely “green” and certified as carbon neutral.  Powered by sophisticated solar panels, they store energy to run the farm and cantina equipment which is electric. For many generations, who come from ancient nobility, have tended the vineyards of the castle. It was the vision of our dear friends, Princess Maria Camilla and her brother, Count Lorenzo-Fasola Bologna, of Castello Monte Vibiano Vecchio, to revolutionize the wine industry and not only become “green” but to actually generate carbon credits, by planting trees to absorb any carbon emissions from work in the vineyard, the olive groves and the cantina. The grapes and olives grow in the purest conditions for the highest quality wines and extra-virgin olive oil which are tended and harvested by hand.  Watch the video at: Castello Monte Vibiano Vecchio

**Farm to Table Tour
Our first stop is at a unique stone flour mill and wood-fired oven bakery. We learn about breadmaking beginning with grain! We then move up to a local farm where a family raises animals for salumi making, meat and cheese production. We will make cheese and pasta with Nonna Rita before indulging in a traditional farm lunch.

Topics: 2017 Art Affair in Umbria, Tours | No Comments »

Mini Frittatas with Spinach, Antipasto, and Goat Cheese

By admin | February 14, 2017

Makes 4 dozen mini quiches

Ingredients:

6 large eggs, beaten
1 cup heavy cream
1/2 cup Parmesan cheese, grated
4 ounces goat cheese, crumbled
Salt and pepper
1/2 fresh spinach, chopped
1/2 jar Casina Rossa Homemade Antipasto, drained and chopped
Olive oil

Directions:
  1. Preheat oven to 375º F.
  2. Brush muffin tins with olive oil
  3. Whisk together eggs and heavy cream until light and fluffy. Add salt, pepper, spinach and antipasto, mix until well-combined. Stir in cheeses. Pour into muffin tins.
  4. Bake for for 15-25 minutes until the egg mixture is set. Remove from the oven and let rest about 5 minutes before serving.

Topics: Aperitivo, Cooking Class Recipes, Recipes | No Comments »

Sgroppino Cocktail

By admin | February 14, 2017

Makes 2 cocktails

Ingredients:
2 tablespoons chilled Gin
1 cup chilled Prosecco
2 scoops Lemon (or other flavor) Sorbet
1/2 teaspoon Ritrovo Selection Lemon Balsamic Vinegar
2 basil leaves, chiffonade

Directions:
1. Pour the gin and Prosecco equally into two cocktail glasses.
2. Drop a scoop of sorbet in the glass and drizzle with the lemon balsamic, top with the basil chiffonade.

Topics: Aperitivo, Cooking Class Recipes, Recipes | No Comments »

Tiramisu Boozy Milkshake

By admin | February 14, 2017

Makes one shake

Ingredients:
About 3-1/2 large scoops vanilla bean ice cream
1/4 cup dark coffee liqueur
1/4 cup Baileys
About 1/4 cup milk
6 ladyfingers
1 tablespoon chocolate shavings
Whipped cream

Directions:

  1. Place the ice cream, coffee liqueur, Baileys, milk and 4 ladyfingers into a blender. Pulse on low or until thick and creamy. Top the milkshake with whipped cream and garnish with chocolate shavings. Add the remaining 2 ladyfingers as garnish.

Topics: Aperitivo, Cooking Class Recipes, Recipes | No Comments »

Homemade Foccacia Bread with Bistecca, Balsamic Onions & Garlic It Mayo

By admin | February 14, 2017

Makes about 16 appetizer-sized sandwiches

1 recipe Schiacciata Bread (Tuscan Foccacia Bread), cut into 2-3″ squares
1 recipe Poggi Bonsi Balsamic Onions
Ingredients:
2 (12-ounce) lean New York strip steaks
1 teaspoon Casina Rossa Herbs & Sald
3/4 teaspoon black pepper
1 tablespoon olive oil
Garlic It Mayo*
Fresh arugula

Directions for the bistecca:

  1. Let steaks stand 30 minutes at room temperature.
  2. Sprinkle Herbs & Salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes.
  3. Cut steak diagonally across grain into thin slices.

For the GarlicIt Mayo:
Chop 2 tablespoons any Twilight GarlicIt Roasted Garlic Condiment and mix with 1 cup good-quality mayonnaise.

To assemble:
Cut the foccacia squares in half horizontally, spread both sides with a little Garlic It Mayo, Lay one or two pieces of bistecca on the bottom half, add a tablespoon of balsamic onions and arugula.

Topics: Aperitivo, Cooking Class Recipes, Recipes | No Comments »

Redeye to Roma Cocktail

By admin | February 14, 2017

Ingredients:
2 ounces bourbon
1 ounce fresh lemon juice
1 ounce simple syrup in a cocktail shaker
1/2 ounce fruity red wine, zinfandel or syrah

Directions:
Pour ingredients into a a cocktail shaker filled with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with fresh ice. Gently pour the red wine over the back of a spoon held just above the drink’s surface so wine floats on top.

Topics: Aperitivo, Cooking Class Recipes, Recipes | No Comments »

Americano Cocktail

By admin | February 14, 2017

Bright red and bittersweet, the Americano was born as the “Milano-Torino” at Caffe Camparino in the 1860’s (the Campari came from Milan, the sweet vermouth from Turin). The cocktail eventually became known as the “Americano” due to its popularity with American expats during prohibition.
Ingredients:
1 oz Campari
1 oz Red Vermouth
Soda water
Orange Slice

Directions:
Pour the Campari and vermouth over ice into low Old Fashioned glass, add a splash of soda water and garnish with half orange slice.

Topics: Aperitivo, Cooking Class Recipes, Recipes | No Comments »

Olive Puff Pastry Bites

By admin | February 14, 2017

Ingredients:
1 sheet puff pastry, thawed
1/2 cup Parmesan cheese, grated
2 tablespoons fine lemon zest
1/4 teaspoon white pepper
1 jar Casina Rossa Snacking Olives with Lemon

Directions:

  1. Lay out puff pastry sheet and cut into 1/2″ by 4″ strips.
  2. Mix the Parmesan, lemon zest, and white pepper together until fully incorporated.
  3. Sprinkle each pastry strip with a little of the cheese mixture, leaving about 1/4″ at one end for sealing. Place an olive at the opposite end of the strip and roll up. Brush the cheese-free end with water and seal the olive wheel.
  4. Bake on a cookie sheet lined with a Silpat mat or parchment paper for about 15 minutes, or until pastry is golden on the edges.

Topics: Aperitivo, Cooking Class Recipes, Recipes | No Comments »

Home Style Potato Chips with Truffle & Salt & Cheese

By admin | February 14, 2017

We dare you to eat just one!

Ingredients:

4 medium potatoes, peeled and sliced thinly
3 tablespoons salt
1 quart oil for deep frying (safflower, coconut or peanut oil)
Ritrovo Selections Truffle & Cheese Salt

Directions:

  1. Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
  2. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried.
  3. Season with Ritrovo Selections Truffle & Cheese Salt.

Topics: Aperitivo, Cooking Class Recipes, Recipes | No Comments »

« Previous Entries