Recipes
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Interview with Chef Erick Vedel
A local Provençal chef tells us about his passion for food and how it has pervaded other areas of his life. Each year he opens his home to us on our 8-day Bicycling through the Best of Provence and 11-day… Read full article
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Camargue Red Rice with Ginger and Chickpeas
This recipe comes to us from Chef Erick Vedel and was served on the ExperiencePlus! Bicycling through the Best of Provence tour October 2010. Clinical studies have proven that red rice helps lower cholesterol and is also famous for its… Read full article
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Per la Cena or What’s for Dinner?
An interview with Bea Tassinari who coordinates meals on ExperiencePlus! Bicycle Tours in Italy. Bea can you tell us a little about the process of deciding what’s for dinner on a tour? The first step is to ask each restaurant… Read full article
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Soufflé of Parmesan Cheese
Sformato di Parmigiano or Soufflé of Parmesan Cheese We often receive requests from customers who have eaten something fabulous on tour and are hopeful that we can find or have a recipe for them. A recent example is a Parmesan… Read full article
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Ragú Pasta Sauce
Ragú is comfort food Italian style for the Malpezzi Price family. Simple ingredients combine to form a delicious sauce for your favorite pasta. The meat sauce is a Bolognese style meat sauce, preferably made with ground beef or a mixture of ground… Read full article
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Beet and Feta Salad with Honey-Oregano Vinaigrette
Beet and Feta Salad with Honey-Oregano Vinaigrette This month Paola invites her colleague, Ellen Brinks, to share her beet recipe. “Beet and Feta Salad works well as a side dish, but easily serves as a main-dish summer salad when accompanied… Read full article
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Potato Soup with a Mediterranean Twist
The common potato is a simple winter vegetable that makes an innovative, warm and creamy soup if paired with a tangy Mediterranean fruit like the olive. The best type of olive to use is one that is flavorful, dark and… Read full article
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From Paola’s Kitchen: Cold Borscht Soup
When Rick and I were in Poland about to begin our Krakow to Budapest bike tour in 2009 I tasted a delicious borscht soup. This recipe reminds me of that soup, although my memory may be faulty after a year!… Read full article
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Summer Couscous with Seafood
This recipe comes from the kitchen of Paola’s nephew, Claudio Malpezzi and the staff at the Titon Restaurant in Cesenatico, Emilia-Romagna, Italy. Some of you may be interested in the Malpezzi family background to this recipe. Claudio is the youngest… Read full article
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Leche Asada or Chilean Style Custard
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
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Fichi Caramellati or Caramelized Figs
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
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Italy: Polenta
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
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Cordero con ajo: Lamb with garlic
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
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Super Easy Bruschetta
Super Easy Bruschetta This is a quick and easy appetizer that is consistently pronounced wrong by wait staff in restaurants in the US. Say “brew-sket’-ta” not “brewsheta.” Note that the “ch” is a hard “k” sound in Italian, not a… Read full article
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Risotto alla Primavera, from Northern Italy
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
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Ceviche a la Tica
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
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Eggplant Mediterranean Style
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
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Rødgrød med Fløde (Danish Red Berry Pudding with Cream)
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