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SPRING - 2004
 

Carnival - WOW! What a Party! 

It really does get better each year.  We had spent a lot of time on new costumes and I must say we were the equal (and then some) of any costumes we saw.

We had several new events this year, along with a couple of old favorites.  One of the best new experiences was our artisan tour and subsequent wine bar tour with our new guide, Sergio.  He was an absolute delight and as a Venice native he had lots of little tidbits of gossip to share.  Wine bars (bacari) in Venice are a unique part of the social structure.  Everyone stops at the wine bar between 6:30-9:00 for a small glass of wine and a bite-sized snack, called cichetti (chi-ketti).  These are small, homey little bars serving the locals.  You have a small glass of wine and a couple of cichetti, chat with friends, socialize, then go home for dinner.  Next year our friends have challenged us to a "bacari lunga" (long wine bar).  Gary has indicated he is definitely up to the challenge - not sure about the rest of us.

Our dining experiences were even better than before and it's not like we didn't eat well then!We ate in some marvelous neighborhood restaurants and had truly wonderful experiences.  I'm still relishing my gorgonzola & sausage pizza - truly sublime.

Another welcome addition was Alvise (R-Chef Lele & Alvise) our Murano glass expert.  His expertise in explaining the finer points of murano glass blowing techniques gave us a much better understanding and appreciation of the process of just what makes Murano glass so famous.  The day was outstanding also because we experienced snowflakes on the island - truly magical.  We, of course, took refuge - where else - in a restaurant.  Lunch at Lele's  was every bit as wonderful as last year- will become a tradition.  We also  decided that  watertaxi was the only reasonable way to make this trip - that and with our own private glass expert

Cooking classes this year were taught by Chef Roberta's son Sebastiano and Mariagrazia - in Mariagrazia's beautiful Palazzo/apartment.  Sebastiano is a wonderful cook and excellent instructor (he's worked with his mother for years).  We all agreed that the best meals in Venice were enjoyed in the elegant dining room as we feasted on what had been prepared.(L-Mariagrazia & Joseph)

Another new event this year was attending a Baroque concert.  It was a wonderful presentation of Vivaldi performed as it has always been - in an intimate church, not a huge symphony hall.  Music is such an important part of life in Italy, it was a great treat to experience it this way.

Then came THE BIG EVENT - the grandest ball of all - Ballo del Doge.  Considered THE best of all the balls, we all agreed it lived up to its reputation.  The costumes were elegant, the food good, the entertainment exotic: Chinese lion dance, jugglers, acrobats, musicians, dancers - the list was endless.  This, likewise, will become a tradition not to be missed.  All other balls pale in comparison.  It was great fun to be part of the "jet set" even if it was just for the evening.

But I must admit  I have a special fondness for our very own Private Carnival Party held at Mariagrazia's.  We are joined by Chef Roberta's entire family (and significant others) and Mariagrazia's family, plus the entertainers and their families.  It's a marvelous evening.  We're all in costume in that elegant dining room as the evening's entertainment begins with some selections of Mozart, followed by a lovely soprano performing special arias and a song dedicated to us, the Americans.  Then came the Mime with another amusing act, followed by our guitar playing gentleman singer from Napoli.  After the formal performances, we all joined in singing and just enjoying being together.  It was during this evening that the challenge for the bacari lunga (long wine bar) was issued. 

2005 is shaping up like an interesting Carnival. If you like fun, you might want to consider getting a costume and joining - it's really the best time ever.

Carnival:  February 2-9, 2005

SICILY- November 2-9, 2004

After a brief stop in Rome it was on to Sicily, this time focusing on the eastern side of the island.  Well, I've fallen in love again - this island is every bit as magical as it's reputation.

From the towering snow capped mountains, to the rugged interior and the majestic seaside - this island literally has it all.   I was based in Taormina, a jewel of a city that has been the playground of the rich and famous for many years (Liz & Richard vacationed here frequently).  Views (mountain & sea) to die for, picturesque street, friendly accommodating locals, amazing food, artisans galore, as I said; this place has it all. (R-Taormina view)

Because Sicily is so large and there's so much to see, this is the only tour I offer in which we change hotels - from one side of the island to the other, but not doing so is like eating peanut butter without the jelly - it's just not complete.

Western Sicily (Palermo) has amazing ruins, i.e.,Segesta, Marsala (famous dessert wine), sea salt processing, a famous marzipan artisan - we'll see all that plus have a very special dinner/musical event in a historic castle.  Then it's off to the eastern side (Taormina/Catania)where we'll have cooking classes with a famous author/chef, wine tastings, watch ceramics being made, observe a marble inlay artisan, topped off by a dessert buffet featuring the famous Sicilian desserts.  For those of you who might not know it, this is the region in Italy renowned for desserts.  Ergo, our decisionto organize the dessert buffet!(R-pastry shop)

November is the ideal time to visit - it's still nice weather (70's) and the crowds are gone.  I'm REALLY excited about this new tour - it has physical beauty, amazing history and culture, remarkable food traditions, and is completely different from any other part of Italy. 

Put this one on your "must do" list.

 A Visitor from Umbria

In January, I was delighted to play host to Sauro, owner of our country inn where we stay in Umbria. Perugia is a sister city to Seattle, and he and his two buddies were here as official delegates.  What an evening it was.  We wowed our guests by serving the best the Northwest has to offer:  dungeness crab cakes, grilled wild king salmon, rice, green beans, ourfamous local bread (deeply appreciated), salad, and amaretto cheesecake. They had never tasted wild king salmon and were blown away.  We served wonderful Washington wines but shocked them by  serving a  red with the salmon - until they tasted them together,  they were then convinced it was an outstanding match. 

After dinner I shared my favorite Italian dessert wine - Moscato d'Pantelleria - which they promptly finished off. I was pleased to have been able to return a small portion of the hospitality that Sauro and his family had extended to me last fall.  Making friends like this is one of the side benefits of this business, that and sharing friends like this with my travel groups.

Umbria- October 10-17
Featuring THE Chocolate Festival
 

LOIRE VALLEY - Chateau Region
June & September

A trusted colleague has begun a program in France that I am excited to offer.  She's been teaching in France for many years and is now living there part time.  This is based in a chateau that you just won't believe (photo, right)- it is magnificent.  And Sally is a great teacher - you will love her hands on cooking classes, as well as immersing yourself in the rhythm of life in the Loire, as experienced through Sally and her local contacts

If you've been waiting for THE RIGHT France experience - this one is it.
 

Last, but not least, here’s a new recipe featuring that wonderful Italian ingredient – limoncello:
                                 Limoncello Cheesecake

For Crust	Filling:
12 vanilla wafers, ground fine	1 ½ lb cream cheese
1 cup ground almonds	1 cup sugar
½ cup sugar	1 cup heavy cream
1 tsp salt	5 eggs
1 stick melted butter	½ cup limoncello
For Topping/Decor	2 Tbsp lemon extract
2 cups fresh berries (or other)	1 Tbsp vanilla

·         Preheat oven to 350

·         Combine in processor: cookies, almonds, sugar, butter. Blend

·         Line 9” springform pan with parchment, press cookie dough on bottom & sides.  Bake 10 minutes, set aside to cool.

·         In mixer beat cream cheese, sugar, heavy cream.  Add eggs, slowly one at a time.

·         Add limoncello, lemon & vanilla.  Mix til smooth.

·         Pour mix into prebaked crust.

·         Bake cheesecake on middle rack 45-60 minutes (til set).

·         Allow to cool at room temp 2 hours before serving.

·         Garnish with fresh fruit if desired.

(adapted from a recipe from Chef Alberto Baffoni))

  Hope to see you soon on a tour -

 

Ciao

Beverly

 

 

2004/5 TOUR SCHEDULE

FALL	2004	SPRING	2005	FALL	2005
Sept 26-Oct. 3	Cinque Terre/Riviera	Feb 2-9	VENICE CARNIVAL!!	Sept. 25-Oct 2	Cinque Terre/Riviera
Oct 3-10	Rome	April 24- May 1	Sicily	Oct 2 – 9	Rome
Oct 10-17	Umbria	May 1-8	Amalfi Coast	Oct 9 – 16	Amalfi Coast
Oct 17-24	Amalfi Coast	May 8-15	Rome	Oct 16-23	Umbria
Oct. 24-31	Tuscany	May 15-22	Tuscany	Oct 23 – 30	Tuscany
Nov. 2-9	Sicily – NEW TOUR	May 22-29	Cinque Terre/Riviera	Nov 2 – 9	Sicily
		May 29-June 5	Umbria

Past newsletters
Winter2003 :: April 2003 :: January, 2003 :: Spring, 2002 :: April 2002 :: Fall/Winter 2001 

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