Recipes

Pastelitos (Small Pastries) from Argentina Ingredients: 2.2 pounds all-purpose flour 2 tablespoons salt 3 sticks melted butter  Lukewarm water Dulce de membrillo (Quince jam – you can get it in the Mexican section of most grocery stores.) Dough: Put the flour… Read full article

cellspacing=”0″ cellpadding=”0″ border=”0″ width=”100%” summary=””> Tiramisu As one of the major dessert fiends at the Fort Collins office (and that’s saying a lot!!) I was elected to make this month’s recipe for Tiramisu. This comes to us from Michele Boglioni,… Read full article

Italian Vegetable Soup à la Farm This soup was a favorite of the ExperiencePlus! travelers who stopped by our farm/headquarters in Forli, Italy for lunch. Use whatever is available or what you have in your refrigerator and/or freezer and you… Read full article

Aunt Angiolina’s Bean Soup This soup has been one of my favorites since I was a child. Although I spent several weeks at the farm every summer when I was growing up, this is a dish that is not made… Read full article

Dulce Argentino In this recipe, dulce de leche is made using sweetened condensed milk, but it can also be made from scratch or bought already prepared. A couple popular brands of dulce de leche available in Argentina are La Serenísima… Read full article

Nonno Bruno’s Vanilla Custard This quick and easy dessert comes straight from Italy My grandfather, Bruno (Paola Malpezzi Price’s father) owned and operated hotels and restaurants for most of his life.  Some of my most vivid childhood memories are of… Read full article

Ireland: Move Over, Guinness – When It’s Hot, Hard Cider Hits the Spot When I was in Ireland last summer for our Cycling the Emerald Isle tour, I noticed an interesting thing: as it got hotter, people were drinking less… Read full article

Greek Christopsomo (Christmas bread)   THE RECIPE: Ingredients: 1/2 c.milk 1 c. butter  2/3 c. sugar  1 tsp. salt  2 tsp. crushed anise seed  2 pkg. active dry yeast  1/2 c. lukewarm water  1 tsp. sugar  4 eggs  5 1/2-6… Read full article

Renaissance Cuisine in France and Italy Italy’s Tuscany and France’s Loire Valley don’t have much in common as far as geography or climate are concerned, but they share a special place in the history of the European Renaissance. From Florence,… 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

Mushroom Soup or Zuppa di Funghi or Soupe aux Champignons As Paola says in her accompanying article on the tenuous connections between Tuscany and the Loire Valley, the two regions are quite different. But one thing they do have in… Read full article