What is Formaggio di Fossa? How to learn about cave cheese in Italy, including what is cave aged cheese and how to eat cave cheese.
Tag Archives: Yummy Italy
25
Jun
Jun
Alabana di Romagna DOCG: Albana wine is one of Italy’s secret wines. Wine lovers traveling to Emilia Romagna in Italy, Albana grape is a must-taste wine.
25
Jun
Jun
The food started to arrive and the wine started to pour, all while Giorgio provided us his “brief” history of Negretto, with Helena acting as a translator.
02
Jan
Jan
What is Lambrusco Wine? What kind of wine is Lambrusco? Learn how to drink Italian Lambrusco, at home and when traveling in Italy..
27
Mar
Mar
Introducing The Food Traveler’s Guide to Emilia Romagna: How to taste the history and tradition of Italy. The first of our culinary travel guide books.
02
Feb
Feb
We ate loads of white truffles served by Chef Alberto Bettini, chef patron of Michelin Starred Amerigo Savigno. Sourced locally from truffle hunts in the Emilia Romagna region of Italy, Amerigo 1934 offers a truffle-focused Amerigo menu. Read our review of Amerigo dal 1934.
05
Oct
Oct
Not until our first trip to Emilia Romagna, though, that we started to learn about tasting balsamic vinegar. I came to appreciate a good aged balsamico.
27
Mar
Mar
I have been watching travel TV shows for years, looking for inspiration, living vicariously through the hosts. I remember spending the weekends in the basement of our Chicago condo while planning our first round the world trip, watching GlobeTrekker, Samantha Brown, Rick Steves, and Anthony Bourdain. No Reservations was like no other travel show on TV at the time, and I knew I wanted to travel like Anthony Bourdain.
20
Mar
Mar
Is there such a thing as too much truffles? This is what happened at the end of our meal at Amerigo dal 1934, when Chef Bettini’s famous truffle egg was placed on the table in front of us.
06
Feb
Feb
I never knew how to make fresh pasta, but always wanted to learn. Yummy Italy offered us the chance to learn how to make pasta in Italy, and I welcomed the chance.
One problem: we were learning in the kitchen of a Michelin star restaurant, alongside a famous American chef. I was intimidated to say the least.
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