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Visiting vineyards in Italy
Wine tours are all the rage now. Not only are there lots of options nowadays for discovering artisanal know-how around wine producing areas, they can also be tailor-made to suit your needs, whether you are planning to travel with family or friends, either alone or in a group, for a chilled out holiday or as a wine professional.
If Italy is on your radar, why not consult the website wineandtravelitaly.com, which brings together the addresses of all the major Italian vineyards that are opening their doors to visitors.
Better yet, you’ll also find tons of practical information (accommodation, restaurants and things to do near these vineyards) listed under the following themes: Vineyards, Regions and Italian Wine Community.
Although this guide is obviously meant for wine lovers, visitors who are already familiar with Rome, Florence or Venice can also check it out to discover the charms of the Italian countryside and plan personalized trips off the beaten track.
The site is available in both French and English: wineandtravelitaly.com.
Try some of our Italian recipes:
Rosemary Rabbit
Rosemary Rabbit
Rabbit braised in a rosemary, tomato, and white wine sauce.
Risotto with Peppers
Risotto with Peppers
Rice cooked in a broth with peppers.
Milk Braised Veal Roast
Milk Braised Veal Roast
This is the classic Sunday roast in Italy.
Fennel and Orange Salad
Fennel and Orange Salad
A Sicilian classic, at its best when prepared with blood oranges.
Spaghetti alla Puttanesca
Spaghetti alla Puttanesca
Spaghetti in a spicy sauce with tomatoes, anchovies, capers, and olives. This spaghetti sauce originated in the Isle of Ischia, near Naples. The word puttanesca is derived from «puttana», a colloquial term for prostitute. Some claim that the sauce earned its name because of its spicy flavor. Another theory holds that it got its name because it cooks quickly – even women with very busy work schedules could prepare it, or so the story goes.
Autori
Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.
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