Recipes from Sarteano: Pici al Ragù Toscano
Filed Under Kitchen Tips, Recipes
Meet Chef Chiara, the culinary instructor behind our Authentic Tuscan Cooking in the Val d’Orcia Valley and this recipe for Pici al Ragù Toscano! Chef Chiara left her career in journalism after genetic testing revealed her intolerance for many staple ingredients in Italian cuisine. She embarked on a mission to create flavorful alternatives for herself and others with dietary restrictions. She would become an accomplished Chef and author of the… Read
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Travel Memories: My First Trip to Italy
Filed Under Destination Features, What's Up at TIK
It's hard not to wax nostalgic about travel these days. As the effects of COVID-19 keep us all at home, with no clear indication of when we'll be able to travel again, those of us with wanderlust turn our minds to fond memories of trips past. I have been thinking increasingly of my first trip to Italy, when I was a university student taking part in a study abroad program… Read
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Autumn in Italy: Creamy Mushroom Soup Recipe
Filed Under Recipes
We eat soup year round, but there is something about soup in the fall and winter that is particularly appealing. And if you pair that with autumnal produce – in this case mushrooms – it is a match made in heaven! Our favorite fall soups feature what you would expect from the fall harvest. Mushrooms of course, but also plenty of squash, root vegetables, and even apples! This soup is… Read
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Travel Inspirations: Visiting Rome on a Cooking Vacation with TIK
Filed Under Destination Features, Travel Tips, Travel Videos
We are often asked what our favorite destinations for the best cooking vacations are, and as I explained in our recent video (see below!), that is a hard question to answer. But in an effort to inspire you, we are going to feature some of our personal favorites. For me, there is only one place to start: Rome! I have always been of the opinion that whatever part of Italy… Read
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Supplí al Telefono - Recipe for Fried Roman Rice Balls
Filed Under Destination Features, Food History, Recipes
One of our favorite types of Roman street food to eat are Supplí al telefono, a type of fried rice ball that is very like the more widely known arancini, which hail from Sicily. Supplî are a perfect and hearty little snack, consisting of leftover risotto formed into an oblong ball, stuffed with cheese, and then breaded and fried. You can find supplí throughout Rome in local "Pizza al taglio"… Read
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Pappardelle with Mushrooms and Sage
Filed Under Food History, Recipes
We love pasta in almost any shape or size, and homemade egg pasta, or "pasta all'uovo," is one of our favorites, and one you will probably learn during our cooking vacations in Italy. There are versions of this pasta made from Tuscany to Puglia, from Sicily to the Veneto. You can use the same pasta recipe for lasagna noodles, or cut the pasta sheets to make long noodles of different… Read
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