Here’s some videos from my trip to Italy. I took some video clips on my IPhone, and Julie pieced them together afterward. Our chef Rita taught us how to make pasta by hand and how to make a ragu! These videos show the ragu, but we later made some tortellini with a ricotta filling. ENJOY!
Click on this photo for the hunt.
The organized trip had come to an end and we left Umbria on Sunday Morning and headed to Rome to our hotel, Hotel Piranesi Via Del Babuino 196 Rome IT 00187. 39-06-328031 
$158.00 Euros a night for a very small room with an even smaller shower. Read More→
We split the group in two but all met in the morning for a quick tour of Bologna, a great college town with Alice & Rita, our new friend who lives here and will take us back to her apartment to teach us how to make pasta & Ragu.
Bologna, a beautiful major city in Emilia Romagna region. Home of the University of Bologna and a fantastic food city.
Today as on most days we arose early had a continental breakfast with yogurt, usually a chafing dish of scrambled eggs, bacon fruit, beautiful blood orange juice, grapefruit and offer other choices. They always have pastries to tempt you. The coffee is always delicious. Packed up we board the bus for Modena.
We stopped to visit a family owned balsamic vinegar producer to learn the age old process of converting grapes to vinegar.
We head out early on Monday to see Torino ( Turin). It is on the Po River and a beautiful city with a variety baroque, rococo, neo-classical, and Art Nouveau. You definitely feel a French influence. We missed the Mercato di Porta Palazzo because there are no markets on Monday morning so if you are in Turin during the rest of the week, it looks terrific. We walked and toured the highlights of Turin.
Some stopped for cappuccinos, gelatos and....
Check out these beautiful sandwiches, no crust---egg & asparagus- what a great idea. Looks so inviting.
After a continental breakfast at our hotel, we began almost every morning of our Culinary Journey boarding a luxury motor coach with Adriana, our beloved bus driver.
We had the best of the best when it came to Chefs and Guides that accompanied us. Chef Erik Blauberg put this all together through the Culinary Institute of America’s. Chef Erik has a new Culinary Passport Program.
Chef Erik Blauberg planned this entire trip - soup to nuts!
The next day we were up bright and early and climbed the Duomo for a beautiful view of the city. It is a long hike up with a narrow stairwell. They also have a lift. Gorgeous.
We had a van scheduled for the afternoon for another tour so we had to do some exploring in the morning. We heard about Peck Market in Milan and it was amazing.
The three sisters "Ohhing & Aweing" over all of the delicious food.
I am so excited to be in Italy. It’s my first visit. I am traveling with my two sisters, brother in law & Niece. We are meeting up with a group from the Culinary Institute of America. Master Chef Erik Blauberg with his Culinary Passport Program has worked hard to quench our thirst for knowledge and great food for this Northern Italian trip. We landed in Milan at 6:00 AM. a day before the trip begins to explore Milan and try to get acclimated. The airport was approx. 45 minutes from our hotel. We went stayed at Hotel Principe Di Savola one of Europe’s most highly regarded hotels which overlooks
Kim in front of the Hotel Prinicpe Di Savola Exhausted, but happy to be here.
the Piazza della Republica. Read More→
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The Culinary Confessions cookbook for charity is here! Recipe Confessions contains secret family recipes, chefs' favorites, award-winning dishes, and more.
At just $25.00 -- with the net proceeds going to St. Mary's Food Bank in Phoenix -- even the price is tasty!
