Emilia Romagna Bike Tours with Bravo’s Top Chefs

Tourissimo, an expert in Italian soft adventure tourism, is thrilled to announce two June 2018 culinary biking vacations in the Emilia Romagna region of Italy co-hosted by top American chefs and food critics, including contestants and winners of “Top Chef,” Bravo's Emmy-winning culinary competition. Active adventurers and food lovers of all cycling abilities will experience specially crafted itineraries showcasing the region’s history, culture, landscape, and iconic cuisine.

The “Emilia Edition” happening June 4-10, 2018 visits production areas for some of Italy's most iconic foods: tortellini, Prosciutto di Parma, balsamic vinegar, and Parmigiano-Reggiano. 

The itinerary starts at the castle of Tabiano Terme, and continues onto the Po river flat plane to the world-famous Alma Cooking School. Guests will stop at a dairy farm from the 1800’s to learn more about the process of making Parmigiano-Reggiano and the thermal village of Porretta Terme on the Apennine mountain range before making it to charming Bologna. Tourissimo is co-hosting this tour with Brooke Williamson and Nick Roberts, spouses, chefs and business partners.  They co-own several culinary venues that include restaurants, a culinary-focused retail store, and a small-batch ice cream shop. Chef Williamson is also a sommelier and the winner of Bravo’s Top Chef season 14.

On the “Romagna Edition” happening June 12-18, 2018 guests will sample local delicacies, including lesser-known wines, venture through the waterways and wetlands of the Po Delta, cycle to the stunning historical town of Ravenna, and attend a grand finale event that pays homage to Federico Fellini, Italy’s most famous film director and screenwriter. This trip departs from Ferrara (UNESCO site) and ends in Rimini, a resort town on the Adriatic Sea.

The tour includes a hands-on cooking class at Casa Artusi, visits to several winemakers, and attending “Al Meni”, a street food festival that brings together Chef Massimo Bottura with the best chefs from the region. Tourissimo is co-hosting this tour with food/travel writer Larry Olmsted who published the best-selling book, “Real Food Fake Food” and talented Chef Claudette Zepeda Wilkins, Executive Chef of El Jardín in San Diego and contestant on Bravo's Top Chef season 15.

About Tourissimo: Founded in 2015 by Beppe Salerno and Heather Dowd, Tourissimo designs and leads active vacations in Italy, providing turnkey, fully-supported programs primarily serving small (8-14pp) private groups through outbound tour operators, travel agents, and private organizations. All tours are designed to provide extraordinary educational hiking and bicycling experiences in regions where Tourissimo has outstanding expertise.

These carefully crafted programs are active immersions into the local culture and cuisine for energetic, highly curious, young-at-heart travelers of all abilities that love the outdoors and seek fun, educational experiences with like-minded individuals. In 2018 they will run four Chef Bike Tours in Emilia Romagna, Piedmont, and Sicily. 

Rates start at US$3,995 per person double occupancy. Bianchi carbon road bikes with GPS navigation are included as well as all tour transfers. E-bikes are available at an additional cost. For additional information and reservations visit https://www.tourissimo.travel/chef-bike-tours or call (857) 997-0051.

Chocolate Granita, Perfect for the Holidays, by American Heritage Chocolate

With AMERICAN HERITAGE® Chocolate, individuals have a culinary partner for making new stories of their own - from creating to entertaining to educating. Try this for the holidays. 

Chocolate Granita

Give this icy refresher a try: Chocolate Granita, a chocolate treat served in Italy. 

Grazie Così Buono

Active Time: 20 minutes

Time to Freeze: additional 3 to 4 hours

Serves: 6

Ingredients

1 C brewed coffee (regular or decaffeinated)

1 C water

½ C sugar

1 ⅔ blocks (5 oz) American Heritage Chocolate blocks, finely chopped (or ¾ C AHC drink mix)

Directions

1.     In a medium saucepan over medium heat, combine the coffee, water, and sugar. 

Bring to a simmer. Once simmering, whisk in the chocolate, and continue to whisk until melted, about one minute.

2.     Transfer mixture to a square glass or metal baking dish. Place on a level surface in freezer. After about 45 minutes, use a fork to begin to scrape the granita. Leave granita in freezer, scraping with a fork every 30 minutes until a fluffy, snow-like texture has formed, about 3 to 4 hours.  Once the entire granita has reached this consistency, it is ready to serve. 

Celebrate Chocolate's Global Influence with American Heritage Chocolate

AMERICAN HERITAGE® Chocolate is unique because it taps into the stories of our collective past - from chocolate’s Mesoamerican roots, dating back over 3500 years, to its place in the lives of European and Colonial American families. And…its history is surprising. For instance, a lesser known fact is that chocolate was a drink for thousands of years, only becoming a confection in the mid-19^th century.

Additionally, while its rich history gives us context for chocolate’s intriguing global story, AMERICAN HERITAGE® Chocolate, with its historic pedigree and variety of product formats, provides an inspiring, versatile way to make, bake, test, explore, play, share and show love. 

Chocolate Cardamom Poke Cake

Yield: 12 Servings

Active Time: 30 minutes

Additional Time to Set: 3 hours

Ingredients

For the Cardamom Cake:

3 cups all-purpose flour

1 3/4 C sugar

1 1/2 tsp. baking powder

1 Tbsp. cardamom

3/4 tsp. salt

4 large eggs

3/4 C butter, melted

1 cup whole milk

1 Tbsp. vanilla extract

For the Chocolate Pudding:

2 1/4 C whole milk, divided

1 ½ Tbsp. cornstarch

1/2 C sugar

Pinch of salt

1 egg

2 egg yolks

1 cup AHC chocolate drink mix

2 Tbsp. unsalted butter, at room temperature 

Directions

For the Cardamom Cake:

1.     Pre-heat oven to 350F, and grease a 9 x 12 inch glass or metal baking pan.

2.     In the bowl of a standing mixer fitted with a paddle attachment, or in a large bowl, if using a hand mixer, combine the flour, sugar, baking powder, cardamom, and salt. Add the remaining ingredients, and beat on medium speed until combined, about two minutes.

3.     Pour the batter into the prepared pan, and bake in the pre-heated oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. While the cake bakes, make the chocolate pudding.

Directions

For the Chocolate Pudding:

1.     In a small bowl, whisk the cornstarch with 1/4 cup of milk, until smooth. Set aside.

2.     In a medium saucepan, over medium-high heat, combine the remaining milk with the sugar and salt. Whisk until the mixture reaches a boil, then pour the cornstarch mixture into the pot, whisking constantly. Allow the mixture to reach a boil, then reduce heat to medium-low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes. 

3.     In a medium bowl, whisk the whole egg with the egg yolks. Temper the eggs by gradually whisking about 1 cup of the hot pudding into the eggs until thoroughly incorporated, then scrape this mixture back into the saucepan. Cook the pudding over medium heat, whisking constantly, until it just comes to boil, about 1 minute.

4.     Add the chocolate and butter and whisk until melted, and the pudding is smooth, about 1 minute. Remove from heat and set aside until the cake has finished.

5.     Once the cake is baked, use the handle of a wooden spoon to poke holes over every ½ inch of the cake, poking only about half-way down the cake. Pour the still warm pudding evenly over the cake. Cover, and place in the refrigerator to set, about 2 hours, before serving. Poke cake will last, refrigerated, 4 days.

Certified Organic Rigoni di Asiago’s Organic Nocciolata Chocolate Hazelnut Spread is Super Tasty

Some hazelnut spreads contain palm oil, but instead of palm oil, Rigoni di Asiago’s organic Nocciolata chocolate hazelnut spread is made with the healthier and environmentally-responsible cold-pressed sunflower oil. The product maintains an undeniably superior flavor and smooth, creamy, easy-to-spread texture.

Made with organic ingredients completely free of GMO's, preservatives, colors, additives, or artificial sweeteners, Nocciolata combines hazelnuts, cocoa and cocoa butter, natural vanilla extract, raw cane sugar, and skimmed milk for a chocolate-hazelnut spread. 

It also contains far less sugar than other brands and is free from hydrogenated fats. Rigoni di Asiago even released a certified vegan, dairy free version, Nocciolata Dairy Free.

Rigoni di Asiago is a family-owned and operated business based in the Altopiano di Asiago, a mountain plateau in Northern Italy. Committed to sourcing the finest ingredients, their certified organic products include Fiordifrutta fruit spread (the leading brand in Italy), Nocciolata hazelnut and chocolate spread, Dolcedì natural sweetener and Mielbio, honey from the best production areas of Italy.

The company was one of the first in Europe to turn to organic farming in the early 1990s and merit the Certified Organic label.