Bella Giornata Tours (2025)

05/01/2025

All cleaned up and sharpened!
Starting the New Year razor sharp!

05/01/2025

It's knife sharpening day!
It's a bit repetitive... but also kind of meditative.
All the little ones are done. Now, onto the big guns. Why do I have so many knives?

01/11/2024

Happy Halloween on this dark and stormy night!

08/10/2024

All good things must come to an end... but not without a feast first, and wine... lots of wine!

After spending the morning with the cheese makers at (yesterday's post), we moved on to learn about how they used to make wine back in the day and still do at

Valentina showed us all aspects of their winemaking process and explained all about low-intervention wines, indigenous yeasts, the use of fiberglass tanks, and much more. We had so many questions! Their methods were so different from other wineries we visited. The wines, too, were so different, but in a good way; we loved them!

They fixed us the most amazing and delicious lunch! We started out with torta fritta and lots of local cold cuts, and wine. Then we moved on to ravioli in a butter and sage sauce with more wine. And beautiful, tiny gnocchi with beans in a tomato sauce. Then came grilled sausages, roasted duck, roasted potatoes and crazy-good pumpkin... and you guessed it...more wine! Oh, and not to forget the agnolini in broth!

Before heading off to Milan for the evening to be ready for their early morning flight, we had a final activity. A labyrinth race! It was just a fun 3-teams of 3, friendly competition through a stunning bamboo maze, followed by some bubbles and snacks for the road. So fun!

And so, it is true. All good things must come to an end. Thanks to this fun and amazing group who trusted me with their third Bella Giornata Tour over the last 10 years! It was truly an honor. Thanks to for all your help and assistance! Thanks to all my colleagues in Italy who always strive to take the best care of my clients. You are THE best... all of you.

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07/10/2024

Cheese Please!

Today was the FINAL day of our tour!😢
But we did so many fun things; I'm going to have to break it down into more than one post.

We started the day quite early so we could arrive to the cheese maker in time to see all the phases of production. We are talking Parmigiano Reggiano and there was so much to learn.

We watched them heat the fresh milk, add the rennet and await the coagulation of the curds, which happened quite quickly. While waiting for all the curds to gather together at the bottom of the beautiful copper vats, we went to visit the salt
tanks where the wheels made previously were soaking in brine. Then it was on to the aging room where everyone gasped in awe and immediately started breathing in those beautiful cheesy aromas as soon as the giant doors were opened.

Then we were back to our starting point so we could watch the cheese makers remove the giant cheese ( weighing close to 50 kilos), by lifting it between them in a big cheesecloth sling. After a quick rinse, it got plopped into its form mold to lose more whey and begin to shift into shape.

The whole process is such physical hard work. The two brothers have been working together for nearly 40 years with incredible passion. At this very small production facility, they make 3 big wheels per day.

Once again, we learned about all the rules that must be followed and all the inspections that take place before their cheese can truly be fire-branded with a seal of approval.

Then it was on to tasting, of course!
Lots of purchases were made, so many thank yous and goodbyes, then it was off to our next destination. More wine... here we come!

Stay tuned.....

06/10/2024

Harvest!

Harvest is happening here in the hills of Emilia-Romagna. We visited a couple of wineries and got a real education on Lambrusco.... it's not your father's wine!

Who wants a chilled, sparkling red?
I do, I do!
Today's Lambrusco is much more refined from years past. It's drier, has finer bubbles, yet retains its freshness and fruitiness. It's the perfect foil to fatty cold cuts like the most delicious mortadella that we've been eating.

We learned about the different sub-regions, which produce different variations on Lambrusco. It was so interesting. And I think my clients have been truly surprised to learn that they like it!

We even had a Lambrusco sorbet as a palate-cleanser between courses at lunch. My lunch photos didn't come out that well, which is why you're getting so few. But we had a ravioli filled with friggione..... so good!! What is friggione, you ask? It's tomatoes and onions, sweated together and stewed down for a long time until they become the most sweet/savory concoction. I'm going to try to make some when I get home.

05/10/2024

Prosciutto anyone?

What an educational day! First stop, Prosciutto. We spent the morning with Gary and his lovely family, learning all about how Prosciutto is produced.

It is a long and involved process taking years of tender loving care to produce an amazing outcome. Like other DOP (protected food products) items from this region, there are tons of rules he must follow, and inspections are constantly made at his production facility.

Of course, a magnificent tasting was involved with what seemed to be a mile of meat! Actually, we started with a most delicious pasta, and the meats were served with nice, hot tigelle, the local bread-like round that we split open and filled with meats.

After saying goodbyes to Gary, we moved on to... balsamic vinegar!

We began another lesson in patience as we learned how long balsamic vinegar producers must wait before releasing their product for sale. Again, more rules to follow, inspections to be made.

And of course... tasting! We probably tasted close to a dozen different products. Everyone was holding out their little spoons, awaiting the next few drops of liquid gold that would make us all swoon. Many purchases were made.

That was yesterday. Today? More food and wine... lots of wine! Stay tuned.

03/10/2024

Zoom in close!

We spent today in Ravenna, a city near the sea, in the region of Emilia-Romagna that is famous for its UNESCO World Heritage mosaics. They are spread out around the town in various churches, chapels, and baptistries. And they are all simply stunning.

It's hard to believe that the intricate patterns on the dresses in the first photo and the "leggings" of the three wise men in the second photo are all done in tiny glass squares or "tesserae".

In the fourth photo, the light coming through the "window" is actually light coming through a very thin sheet of alabaster.

Photo 6 was the most amazing to me. It was on the interior dome of a baptistry. Somehow, with mosaics, the artist was able to depict a person under water!

Today's lunch was in a simple but delicious trattoria. I had a risotto with radicchio and guanciale. For my contorno, I ordered what was translated as "field herbs," which were so incredibly tasty. I realize neither dish was much to look at, but the flavor... out of this world.

Post- lunch, we had a fun wine tasting out in the countryside. One of my favorite producers, who is so fun to chat with, loves to experiment with all sorts of wines and makes one of my faves... yes, we all bought a few!

Tomorrow, we have to say goodbye to Bologna 😢, a city we have all come to love. But, the trip is not over yet! We have more fun adventures on the horizon.

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02/10/2024

Cooking lessons!

This evening, we enjoyed learning how to make tortelloni, tortellini, and tagliatelle... whew!

The larger tortelloni were filled with a ricotta cheese mixture, while the tiny tortellini had a mixed meat filling. The tortelloni were served in a sage butter sauce, whose making was a revelation to all of us, I think. The tortellini were served in the most delicious broth. The tagliatelle were served in a Bolognese sauce, which I neglected to photograph because I was too busy eating it. 🙄 Sorry.

Everything was super delicious, and the refrain I heard over and over (including from myself), was "why don't we do this at home more often? It's so easy!"

We learned all about how to freeze pasta, how to make great broth, the simplicity of the fillings as well as the sauces. (Though I think we all agreed, making tortelloni is much easier than tortellini 😅)

Note to family...I would like a tabletop pasta roller for Christmas, please. Not that I don't love my giant rolling pin, but for filled pasta, this was so much easier!

01/10/2024

Today was such a foodie day.

Okay, yes, I know, you're right.
EVERY day has been a foodie day!

Every morning, after breakfast, I wonder what will be my lunch for today? And then the same thing happens after lunch...I wonder, what should I have for dinner tonight? Life's dilemmas.

Anyhoo...
Today, we went on a food walking tour in Bologna. We walked from here to there, tasting this and that. At the end of our walk, our guide presented us with a fabulous picnic, filled with tasty treats. We strolled beautiful food markets along the way, where it is simply impossible to take a bad photo.

And it does appear at the end of my photos above that I've sent my naughty clients to a corner 🤣. But really, they are super nice people! They were standing in corners to experience an audio illusion! In a particular place in the city, if you stand in a corner facing inwards and start talking to the wall... the person standing in the same position kitty-corner from you can hear you!

30/09/2024

Hello Bologna!

Oh Venice... parting is such sweet sorrow. I had so much more to share with you, but we've moved on. In an effort to keep up... here we are in Bologna!

This morning, we took a very comfortable train ride from Venice to Bologna. Upon arrival, the first order of business was lunch. We had a white lasagne; an old recipe with the meat being a combination of chicken and rabbit. Back in the day, no one could afford to eat beef. The cows were necessary to work the land and to provide milk. But the chickens and rabbits were expendable, so those are what people ate more of. It was simply delicious. For dessert, an amazing Panna cotta al forno...a baked Panna cotta. Less eggy than flan, and way more creamy, but with the same burnt sugar caramel. This may have been the best dessert of the trip so far!

Afterward, a lovely guided historical walk of Bologna. So many fascinating tidbits in this city of towers. Our beautiful hotel, situated in the middle of everything... our lunch, our walk.... sigh. Or next 4 nights will be here. There's so much to see, do, taste. Stay tuned! Tomorrow we're going on a food walking tour!

30/09/2024

The Colors of Burano

Yesterday, we took the ferry out to the island of Burano. It's hard to stop taking photos when there is a new color composition around every corner. And the weather was perfection to boot.

Leisurely strolling, some shopping, tons of photos, and a delicious lunch. Our restaurant served us all so graciously, and I had the most delicious orata baked under salt.

Che Bella Giornata!!

28/09/2024

Hello Venice!

We transferred from Verona to Venice today and arrived on a gloriously sun-shiney day. We took private water taxis to our hotel and had great views along the Grand Canal in the process. We even got to go directly under the Bridge of Sighs!

First thing on the agenda; lunch. I should have taken a photo of our fritto misto, but we just gobbled everything up. Lovely calamari rings, crispy little anchovies, even fried carrot, and zucchini slices. Then came our pasta ai 3 pomodori. The sauce was made with both yellow and red cherry tomatoes, along with dried tomatoes. Then, it was topped with straciatella cheese. So good!

We walked it all off with a 3-hour guided walk. Thank goodness the group was in St Mark's Basilica when we were hit by a thunderstorm! Since it was still drizzling, we decided to go into Doge's Palace rather than do a street walk. It was so fun to be able to walk over the same Bridge of Sighs that we had floated beneath earlier! We had such a wonderful guide and learned so many interesting things.

For dinner, I felt the need to move away from carbs 😅. So I had a delicious monkfish cooked with tomatoes and olives. So tender and succulent.

It's been another Bella Giornata! Tomorrow...Burano!

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27/09/2024

What a day!
Bella Giornata Tour-Day 3... when 10 photos are just not enough.

We started the day high in the Valpolicella Valley admiring the vineyard views and tasting a little wine. The group has been surprised to learn all about how Amarone is made.

Then, on to the most delicious lunch with Chef Vittorio. Though it wasn't really a cooking lesson, we certainly learned a lot. We all took turns stirring the polenta over the open fire in his kitchen. Soft polenta with the most amazing mushrooms, and then grilled polenta with lamb stew! Incredibly delicious, all paired with local wines from different wineries. Not pictured... the scrumptious cherry tart that everyone swooned over, or the risotto all'amarone.

Time out to stroll and shop in the lovely little lakeside town of Bardolino. (Also, not pictured : (

Then, a surprise cheese tasting! It was SO hard to pick a favorite they were all so good. All locally produced, some by various dairies in the area, others the creation of Giuseppe, the cheese shop owner. He is a certified Master Cheese Taster and an encyclopedia of cheese knowledge.

Simply an amazing food day!

We have been in love with Verona and all it has offered us, but alas, it is time to move on.
Tomorrow?
We depart Verona (sniff) and move on to Venice, where more adventures await!

Stay tuned!

26/09/2024

Bella Giornata Tour, Day 2!

We had a busy day today simply because there are so many things to do in this area. We started the day with a guided walking tour of Verona itself. So much fascinating history, beautiful architecture, and funny little stories to boot.

Then, it was on to a winery for lunch. We started with a walk in the vineyard, then moved to the cellar where we were invited to sign the barrels. Then, a relaxing lunch with wine pairings. Every single person ordered wine to be shipped home. Me too! (Just trying to set a good example for my clients😁.)

Late afternoon was a bit of free time for everyone. Some shopped, some napped, some strolled.

Lastly, our "Welcome Back to Italy" dinner in the cellar surrounded by thousands of beautiful bottles. Three delicious appetizers, risotto all'amarone, salad and spinach, and for dessert, fresh peaches in sweet recioto wine with vanilla ice cream.... and more wine.

We are stuffed to the gills. But the team will have to rally. We have a fun, full day ahead tomorrow. Spoiler alert... more wine! And a very special lunch that I am so looking forward to. A domani!

25/09/2024

Hello Verona!

How do I love thee? Let me count the ways.
I have absolutely fallen in love with this city. But don't tell anyone. Can we keep this between us?

The historical center, nestled in the crook of the Adige River, surrounded by vineyards... sigh. It's the stuff of dreams. Scenic beauty coupled with amazing food and wine.

On the way here, we stopped at a fantastic winery featuring Franciacorta; Italy's answer to champagne. Then, on to Lake Garda for a fun boat tour! The weather held out for us.

Clients are nestled all snug in their beds...or maybe they're out partying 🤷🏻‍♀️😂. Good night Verona. Fare thee well until tomorrow, when there's much more to come.

Bella Giornata Tour, Day 1 ✅️

23/09/2024

Hello Rome!

I'm back in Italy, getting ready to start a new es**rted tour up north. But all my trips to Italy seem to start and end in Rome, where I can spend a day or two to make the time adjustment, visit my old neighborhood, and indulge in favorite treats.

I did feel bad that all my heirloom tomatoes were just starting to kick in as I was leaving Portland. The last photo was from one of my last meals at home. Homegrown tomatoes, red onions, good olive oil, some balsamic, salt and pepper. Yes, please! But alas, the folks at home will have to indulge without me. Sniff. No canned tomato sauce from the garden this year, I'm afraid.

Stay tuned for the upcoming adventures of being on a Bella Giornata Tour! So excited to catch up with this group who will be on their third journey with me. What an honor and pleasure to es**rt them again.

Verona, here we come!

01/02/2024

It's crab season!!!

I spent last weekend in rainy, foggy Astoria, Oregon, and had such a good time. The couple of photos that look like black and white photos... were not. It was just so foggy; the bridge appeared to go nowhere. It was very eerie.

After visiting the maritime museum, I have new knowledge and respect for bar pilots. Oh my goodness, what a tough, specialized, and important job that is! They help ships navigate the treacherous stretch of water where the Pacific Ocean meets the Columbia River. And they've been doing it since 1846!

Astoria was also the home of the original Bumblebee salmon cannery. Pier 39 still pays homage to the cannery and its importance to the area. And luckily Olebob's is also at Pier 39, and there you can buy freshly cooked crab to take home.

It's a lot of work and mess to crack that crab. But the rewards are sweet and delicious. There's nothing quite like Dungeness 🦀. I didn't take photos because I didn't want to touch my phone while I was dealing with crab-cracking! We didn't do anything fancy with it. I made garlic toasts and we then piled them high with crab meat and shredded cheese and put them under the broiler. We put some in lettuce wraps. And a lot of it... we just dipped in melted butter and washed down with good white wine. Sigh. So good.

Bella Giornata Tours

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