Recipes

Angela’s Ciambella or "the Farm Dessert" A group of cyclists who stopped for lunch at our Italian headquarters on their way from Venice to Florence in mid-May so enjoyed this cake that my cousin Angela makes for all the groups… Read full article

  Our Leche Asada or Chilean Style Custard comes to us from our Chilean Tour Leader Juan Pablo Mansilla. Juan Pablo tells us that one great thing about most Chilean recipes is that they can be expanded depending on how… Read full article

Fichi Caramellati or Caramelized Figs ExperiencePlus! cyclists on tour in the Emilia Romagna region of Italy are treated to an extraordinary lunch featuring  traditional local cuisine at “The Farm”, our European Headquarters. It is an afternoon shared with our Italian staff,… Read full article

Italy: Polenta – The Italian Way Polenta is a simple, even modest dish, yet it occupies an important place in the cuisine of Venice and the Veneto region. It can be eaten hot or cold, broiled, grilled or cooked in… Read full article

Cordero con ajo: Lamb with garlic I found this Spanish recipe in a French cookbook on Mediterranean cuisine. The chunks of lamb shanks got a bit tough with the cooking. So, careful on what kind of cut you choose! THE… Read full article

Risotto alla Primavera, from Northern Italy This is a favorite spring recipe, especially in the Northern regions of Italy, where rice is on an almost equal standing with pasta. While this recipe calls for asparagus and peas only, you may… Read full article

This traditional dish is served, with different variations, in all Latin American countries with coast on the Pacific (Mexico, Central America, Colombia, Peru, Ecuador and Chile).   It was popular in ancient Peru 2000 years ago, where the fish was marinated… Read full article

Eggplant Mediterranean Style During a recent visit to Greece and its islands on our Bike, Walk and Cruise our, I rediscovered, among other things, the great flavor of eggplant with Mediterranean spices. Back in Italy I tried to reproduce the dishes… Read full article

Rødgrød med Fløde (Danish Red Berry Pudding with Cream)   Danes love to ask foreigners to say "Rødgrød" because it is nearly unpronounceable to those not familiar with this guttural language. The Erslevs coached their children to say it correctly… Read full article

Torta Negra Galesa (Black Welsh Cake) Rick and I recently returned from our ExpeditionPlus! tour in South America from Coast to Coast across Patagonia. It was a great experience, and a great way to get to know in depth several… Read full article

Beets are root vegetables with edible, leafy green tops. The most common beets are deep red, but there are gold, white and candy-cane striped varieties. I really enjoy the flavor of the green tops, which remind me of Swiss chard.… Read full article

Arugula Salad with Lemon Dressing and Pine Nuts   It’s starting to get hot in Colorado as summer comes along.  Rick and Paola are in Italy for a couple of months, but before leaving they planted some arugula seeds and then… Read full article

Pâte à crêpes salée – Savory Crêpes     Recipe provided by John Giebler   This month Paola invites John Giebler to share his crêpe recipe. John is our Country Coordinator and Head Tour Leader in France. He came to… Read full article

Sicilian Caponata Rick and I enjoyed this dish in Sicily last summer, while we were doing the research for the Sicily bicycle tour that we will first offer in 2004. The following recipe is taken, with some editing, from the… Read full article

Sicilian-Style Pizza with Focaccia This is the most basic way to make a Sicilian-style pizza, but we recommend adding any sort of toppings you find tasty. Also, this recipe is even better when served with salad or fresh vegetables! Serves… Read full article