L'Italo-Americano

THURSDAY, JUNE 1, 2023 www.italoamericano.org 12 L'Italo-Americano ALL AROUND ITALY TRAVEL TIPS DESTINATIONS ACTIVITIES I t's that time of year again. Spring segues into summer, followed by fall – a period usu- a l l y r e s e r v e d f o r a vacation. This is when many of us hit the highways, air- ways, or waterways to escape the routine way of life we're accustomed to for a brief but anticipated visit to what hope- fully is another world. Some folks keep returning t o t h e s a m e l o c a t i o n t h a t makes them feel welcomed and comfortable. But there's a risk that too much of the same p l a c e c a n b e c o m e b o r i n g . Others take a chance on a dif- ferent environment, in the hope of discovering a new experience. For those who seek a ven- ture that promises the escape of a lifetime, there's a wine t o u r o f I t a l y . F r o m t h e snow-capped Alps up north s o u t h w a r d t o t h e s u n n y shores of Sicily, Italy offers 1.5 million acres, 20 regions, and a p p r o x i m a t e l y 3 1 0 , 0 0 0 wineries to explore and enjoy. It's an iconic scene of charm- ing villages, lush vineyards, w a r m h o s p i t a l i t y a n d , o f course, exceptional wine. T h e r e a r e t w o w a y s t o embark on such a journey. First, you can duplicate the Lone Ranger and do it all by yourself: with this decision, it would help to be familiar with the roads, hotels, ris- toranti, and other aspects you're likely to encounter along the way. You don't want to get lost in the middle of nowhere. T h e o t h e r c h o i c e i s t o retain the services of a pro- fessional tour guide. These experts can pamper you with a customized plan tailored to your tastes, needs, and pock- etbook. They can arrange for a private driver, stay at a bou- t i q u e h o t e l , a n d m e a l s a t acclaimed trattorias, together with visits to manicured vine- yards and sips of freshly bot- tled vino, all joined by capti- vating scenery wherever you go. Here, for example, is a typ- ical itinerary for a tour of the r e n o w n e d V a l d ' O r c i a appellation in Tuscany. It's about 30 miles south of Siena and stretches to Monte Amiata, embracing a country- side dotted with farms, winer- ies, cypress trees, olive groves, and vineyards thatcollectively appear as if they've been lifted out of a Renaissance paint- ing. This is home to Brunello di Montalcino, one of Italy's most lauded vintages (as well as Di Origine Controllata, DOC) along with the picture- perfect postcard towns of Castiglione d Orcia, Montal- cino, Pienza, Radicofani and San Quirico d' Orcia. Various artistic and cultural gems transform this area into a wine lover's paradise. As for what to do, Val d'Orcia is a gathering spot for walkers a n d b i k e r s w h o g o a l o n g bucolic paths that meander through the woods and trails. The hilltop town of Pienza belongs on all visitors' must- see lists. Other scenes worth check- ing out include Franciacor- ta, about an hour's drive east of Milan in adjoining Lom- bardy. The region's rolling hills meet the southern edge of picturesque Lake Iseo with i t s n u m e r o u s w i n i n g a n d dining options. The roads are e a s i l y n a v i g a b l e a n d t h e wineries are in close proximi- ty. With roughly 120 wineries in the area, Franciacorta is a relatively small appellation dating back more than 50 years. Cellar tours and sam- p l i n g s a r e p r o v i d e d b y appointment during regular hours. In Piedmont, just west of Lombardy, two distinctive regions are rolled into one called Langhe Hills, a haven for Barolo and Barbaresco. Private tastings on the sched- ule are presented at March- esi di Barolo, Silvio Gras- so, Marchesi di Gresy, and Il Poggio. There's likewise much to see and do in a wine tour of Sicily on the southern tip of the country. Here, on the s l o p e s o f h i s t o r i c M o u n t Etna, modern techniques are used in high-altitude wine- making with grapes like Car- ricante and Nerello Mas- c a l e s e ( w h i t e ) a n d R o s s o (red). These vines are more than 70 years old and plant- ed at an elevation of 2,500 feet in soil embued with vol- canic particles. If, due to a limited budget or other reasons, you can't get to Italy for a wine tour, there's an o p p o r t u n i t y t o r e l i s h a domestic version with a vaca- tion of sorts right here in the US. It's not exactly Tuscany or Lombardy, but a visit to the California wine country can be the next best thing. World-class wineries are sit- uated up and down the Gold- en State, especially in the f a b l e d v i n e y a r d s of Napa and Sonoma. I n N a p a , a s i d e t r i p t o Pritchard Hill includes a stop at Chappellet, where a hike among hilltop grounds calls attention to mountain-grown g r a p e s f o r C a b e r n e t . A t Cavaison, a vineyard stroll comes with a box lunch. It may not get the head- lines or tourist traffic that Napa and Sonoma attract, but California has another lesser-known site with a rep- utation as a wine enthusiast's playground. Located inland from the pristine coastline, in between Monterey and Santa Maria, is San Luis Obispo, w h i c h s h o w c a s e s r u s t i c charm, abundant sunshine, a n d a v a r i e t y o f w i n e r i e s waiting to be explored. A short drive northward lies Paso Robles, with 17 winemakers nestled along the hillside. Vines here yield grapes for Pinot Noir, Pinot Gris, Chardonnay, and Zin- fandel. This is where some of the state's most impressive whites come from. If your travels happen to take you to Tuscany, one of the signature dishes likely listed on local menus is But- ternut Squash Risotto. But you don't have to go that far to enjoy it, because it's easy to make right in your own kitchen. Here's the recipe! Ingredients (Serves 6) 4 cups butternut squash 1 onion, sliced 2 tablespoons olive oil 1/2 tablespoon salt 2 cloves garlic, minced 1 ¼ cup rice 3/4 cup dried rosemary 5 cups chicken broth 3 / 4 c u p f r o z e n p e a s , thawed 1/3 cup grated Parmesan cheese Directions Heat oven to 350 F and coat a rimmed baking sheet with cooking spray. Add the squash and onion, along with oil and salt then bake 25-30 minutes. Heat the remaining oil in a saucepan, add garlic, then toast the rice in it. Once the rice is toasted, add 1 cup of broth and the vegetables. Add broth until the rice is cooked and the right consis- tency is reached (about 45 minutes). Stir in peas and Parmesan, remove from heat, cover, and let stand 5 minutes before serving. Having a glass of wine: the perfect way to end a day spent touring wineries (Photo: Tarragona/Dreamstime) CHUCK PECORARO Italy Wine Tour: a lifetime vacation

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