Tour Italy Taste by Taste Do you love to eat Mediterranean style? Do you drool at the thought of pesto or fresh marinara sauce paired with Italian pasta or gnocchi? Would you like to learn to cook the Italian way? Then a group or independent cooking tour or class with “Gabriele’s Travels to Italy” is perfect for you.
The seven day tours, and one to three day classes, give you the opportunity to learn to cook the regional specialties of the Piedmont, Assisi, Tuscany, Sorrento, Amalfi, Sicily and the Cinque Terre while enjoying their sights.  New this year is the Gusta Bologna tour, exploring the tortellini capital of Italy. This tour, available as a group or independent travel experience, will focus on the best in food and art that this wonderful, creative, gastronomic region has to offer.
Or try the Gusto la Costa tour of the Amalfi Coast, during which you can sip limoncello after touring Pompeii and the breathtaking Amalfi Coast. You will also visit a fish market and learn how to choose the freshest fish to that you can prepare it for your dinner that night.  A very special tour, the Salone Del Gusto, takes you to the Slow Food International convention. Gabriele explains, “The Slow Food philosophy embraces the need to preserve the integrity of food's origin, its taste, and its honored preparation, and brings together a worldwide collaborative of farmers, chefs, and culinary craftspeople who take great pride in the methods, manners and incredible products of their livelihood.” This year’s convention will be held October 18 – 26, but, it only takes place just once every two years. If the tour is fully booked, you can always plan for 2010!
Here’s a sample recipe from Gabriele: Northern Italian Risotto with Butternut Squash
1/2 c. extra virgin olive oil
1 medium white onion
1-1/2 lb. Arborio or Carnaroli Rice
1 cup of white wine
3 cups of cubed butternut squash or pumpkin
8/10 cups of vegetable stock
1/4 c. butter (1/2 stick)
salt and pepper to taste
1 c. grated Parmigiano Reggiano
1/3 c. chopped parsley for garnish
Method: Prepare the vegetable broth*. Cube the squash and blanch in the broth for a couple of minutes. Remove with a slotted spoon and set aside. Place the olive oil in a large kettle; add chopped onions and sauté until soft. Add rice and toast, stirring constantly.
Add a glass of white wine and let evaporate. Add the squash cubes and hot broth a ladleful at a time. Continue to stir frequently. The process should take about 20 minutes. Taste the rice to be sure it has reached the "al dente" doneness you desire. Add butter and a handful of Parmesan and stir. Plate. Top with a sprinkle of Parmesan, chopped parsley and a thin stream of extra virgin olive oil. Serve immediately.
*Broth -Use 3 stalks of celery, 1 large onion and 1-2 carrots plus vegetable bouillon. 8 cups of water is sufficient. The vegetables can be left whole. Add salt and pepper to taste. Cook until the vegetables are done. Serves 6-8 people as a main course.
Buon Appetito!! Toll-free: 888-287-8733, or www.travelingtoitaly.com. Edited by Ellen Schofield courtesy of Gabriele's Travels to Italy | 