Food
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Celebrate Italy’s 150th Birthday
As the ExperiencePlus! Italia 150 bicycling expedition begins May 7th in Marsala, Sicily we thought it would be the perfect time for all of us to acknowledge Italy’s unification. Unfortunately we can’t all join the twenty-seven cyclists who are riding… Read full article
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Ramsons or Bear Garlic Soup
Philipp Alexander Schmitt, one of our Tour Leaders in Germany and Spain, recently shared his version of Bear Garlic Soup which some of our travelers will remember fondly from their adventure Bicycling Bavaria’s Back Roads. Bear garlic is also known… Read full article
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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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Panettone, Italian Christmas Bread
Panettone, Italian Christmas Bread My father would bring home at least two or three brightly colored boxes -the color blue dominated – inside a delicious, rounded mound of a cake-like, light and spongy mixture wrapped in a clear plastic bag.… Read full article
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French Béchamel Sauce
Ingredients: 3 tbsp butter or margarine 1/3 cup flour 2 cups milk 1/2 cup grated cheese or more salt and pepper to taste la technique Melt the butter or margarine in sauce pan. Add flour and stir with wisk, or… Read full article
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Creamy French Pumpkin Soup
Creamy French Pumpkin Soup (A note from Rick Price of ExperiencePlus!) This recipe comes to us from Josette Smyrl, coordinator of our France hotels and restaurants from 1995 through October of 2006. This submission, indeed, marks the end of a… Read full article
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Acquacotta or Tuscan Soup
Acquacotta or Tuscan Soup Literally, ‘acquacotta’ means ‘cooked water’. This is the Tuscan version of ‘Stone soup’. This was once a very humble soup made out of a little tomato, onion and celery boiled in water and poured over old… Read full article
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Lebanese Hummus
ExperiencePlus! hosted an Open House at our new office last month and our guests requested recipe copies. We thought with the Superbowl this week it’s a perfect time to share Paola’s hummus, and Rick’s bruschetta recipes with you all. Although… Read full article
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Baked Lemon Almond Tart
The past several years, Rick and I have discovered the joys and benefits of almonds. We eat them as a snack, put them in our oatmeal or granola, and add them to salads. This new-found love reconnects me to my… Read full article
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Walnut Bread Recipe – Pane di Noci / Pain aux Noix /
Pane di Noci / Pain aux Noix / Walnut Bread You are sure to find this kind of bread wherever there is an abundance of walnuts, like in some parts of the Piemonte region in Northern Italy and in the… Read full article