To ring in the New Year, my family and I rented a farmhouse for a few days on the outskirts of Ferrara. Thinking back to the trip, the timing wasn’t ideal. Ferrara was freezing and on New Year’s Eve, the fog was so thick on our drive into town to watch the fireworks over Castello Estense that we wondered if we should even go out at all. Continue reading Five Favorite Flavors From Ferrara and Modena
You can visit Torino without tasting a Bicerin, but then you’d be going against the advice of noted gastronome Alexandre Dumas.
The writer who was best known for his novels The Three Musketeers and The Count of Monte Cristo was also publisher of L’Indipendente, a Neapolitan newspaper that supported Italian Unification, as well as the compiler of Le Grand Dictionnaire De Cuisine, an exhaustive compendium of recipes, ingredient definitions, and food anecdotes published posthumously in 1873.
Dumas, who visited Torino during the Risorgimento (early 1860s), said:
“I will never forget Bicerin, an excellent drink consisting of coffee, milk and chocolate that is served in all the coffee shops.”
Just in time for the holidays, the NY Times has a great article about the fine chocolatiers in Tuscany. The article looks at several artisanal chocolate makers in the so-called “Chocolate Valley” (between Florence, Pisa, and Montecatini) including DeBondt, Roberto Catinari, and Amadei. Perhaps the next wave of gastrotourism to hit Italy will be chocolate tours. Sign us up!