I created a short video blog of some sites from a recent taste and travel trip that incorporates the experience of eating into the experience of traveling. Where food becomes more than an afterthought and traveling more than a “show and tell” tour. Taking time to understand the cultural and culinary traditions of the regional foods of Italy will enrich your travel experience and create lasting memories that can be relived again and again at the table with your family and friends.
Seeing and Savoring Italy. A Taste and Travel Journey through Northern Italy, Tuscany and Umbria
The Italian wines from the hills of Piacenza have been appreciated by popes and kings and those who would be including Napoleon, Michelangelo and me. Colli Piacentini Gutternio is made from two of my cousin Roberto’s favorite grapes, Barbera (70%) and Bonarda (30%). It has a brilliant ruby red color with shades of purple red and an aroma of dried cherries and spice. It is a vino rosso that can pair well with white meat (petto di pollo – chicken breast), light pasta dishes and cheese and is perfect for all seasons. Because it is little known outside of Italy and often overshadowed by the wines of Tuscany, this wine may not be as familiar as a Chianti, Brunello or Super Tuscan but well worth your consideration.
Colli Piacenti Mont’Arquato Duca di Ferro (Iron Duke) Gutturnio Riserva is A Taste of Cositutti in Italy Wine Selection from Castello Gropparello. I had this wine at an afternoon meal in the castle’s medievale taverna with cheese and laurel made in the castle kitchens and tortellini, pork and a chocolate semifreddo for dessert.
*gutturnio comes from the Latin word “gutturnium”,a Roman silver goblet used to serve wine in ancient times.