Monthly news from Via Vitae Travels!

Via Vitae Travels February Newsletter is ready, fully packed with our latest news, Carnival recipes, wine tips, and more!


Don’t forget to send us your favorite Italian recipe and we will publish it in our next Newsletter! We look forward to hearing from you!

Via Vitae Travels 2017 Passion for Piemonte Tour guests having fun in our cooking class!

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Join Via Vitae Travels in 2021!

Our customized wine, culinary and cultural tours highlight specific Italian regions. Via Vitae Travels will help you experience Italy as a local instead of as a tourist: see, do and taste things most tourists never have the opportunity to experience! Thanks to the deep and direct connections we have established through the years with local wineries, hotels, chefs, and drivers, you can be assured that your experience with us will be as unique as it can be. Small numbered tours and attention to details are the perfect setting for you to build memories that will last forever. And you will want to join us again and again! So why wait, start now and join us in 2021 for the tour of a lifetime!

Let us get you and your family, friends, and co-workers to the best unknown spots in Italy, with your own schedule and at your own pace.

Via Vitae Travels will deliver the most amazing experience!

See our pre-built tours below:

You already have a flight to Italy?
Have a few events booked but need help organizing your extra time?
We can set you up with the most professional transportation companies, reserve highest-rating hotels in the travel industry, tastings to local wineries, book the best restaurants, recommend the greatest activities like cooking classes, and more!

Contact us today to speak with our Via Vitae Travels team and get all of the details:


Join Via Vitae Travels newsletter to stay up to date with the best Italy has to offer. We work hard to give you the best tips, latest news, juiciest recipes, best articles, cleverest insights, and more! We look forward to having you join us!

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Buon Anno da Via Vitae Travels!

Photo by Annie Spratt

Bonne Année

¡Feliz Año Nuevo!

Feliz Ano Novo

S novym godom

Hauʻoli makahiki hou

Gleðilegt nýtt ár

あけましておめでとう

Xin Nian Kuai Le

Mutlu yıllar

Sťastný nový rok

Godt nytår

Blwyddyn Newydd Dda

Frohes Neues Jahr

Gelukkig Nieuwjaar

Hyvää uutta vuotta

Godt nytt år


2020 has brought its challenges, worries and many changes to our daily life – may 2021 be a year of peace, health and love. From the Via Vitae Travels team, best wishes to you and yours for this new adventure to be all we desire it to be!

“Every great dream begins with a dreamer. Always remember, you have within you the strength, the patience, and the passion to reach for the stars to change the world.” – Harriet Tubman


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Buon Natale!

Photo by Sean Ferigan

Dear Friends,

We approach the end of 2020, and we hope that you are healthy and well!

It’s been a very strange year, to say the least, and we look forward to a new beginning. We were planning for a few journeys in Italy during this 2020, and while that, unfortunately, did not happen we are hopeful that we will be able again to travel together in 2021.

We look forward to seeing you again soon in person, and to build memories together!

From the Via Vitae Travels Team:

BEST WISHES OF A VERY MERRY CHRISTMAS

AND A HAPPY NEW YEAR, TO YOU AND YOURS!


“Then the Grinch thought of something
he hadn’t before! What if Christmas, he thought,
doesn’t come from a store. What if Christmas…
perhaps…means a little bit more!”

― Dr. Seuss, How the Grinch Stole Christmas!


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Monthly news from Via Vitae Travels!

Via Vitae Travels December Newsletter is ready fully packed with our latest news, winter recipes, wine tips, and more!

Don’t forget to send us your favorite Italian recipe and we will publish it in our next Newsletter! We look forward to hearing from you!

Want to stay up to date with the best Italy has to offer? Join Via Vitae Travels newsletter, full of tips, news, recipes, articles, insights, and more! We look forward to seeing you there!

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Cabbage Soup – The “Canavesana” Way!

We promised this recipe to you. A very simple dish, out of grandmas’ cooking books, heartwarming and deliciously made with what the vegetable garden can offer during the cold times of year. Cabbage, bread and broth, you cannot go wrong!

A Bit of History

Cabbage soup, or “zuppa di cavolo” is a very well known winter recipe in Piemonte. Tradition wants that on the evening of November 1 each family cooked some cabbage soup and before bedtime, the pot was left on the table, fully prepared for the meal, for the deceased souls of family members that were expected to visit the house one more time and enjoy the food. That is why it is also known as “zuppa dei Santi” (soup of the Saints), because of the day in which is prepared. Tradition also wants that the youngest members of the family, after a night out with friends, coming back home and hungry, were the ones eating the delicacy on the table, leaving every other family member to believe the deceased instead enjoyed the dish!

Cabbage soup is enjoyed throughout the winter, not only on November 1. Cabbage is a very common winter vegetable in Canavese. But what is Canavese? Canavese is a geographical area in the North West of Piemonte, where Turin is located, the first capital of Italy and the heart of the Passion for Piemonte Via Vitae Travels Tour. House of the most famous autoctonous white grape Erbaluce, the first white grape from Piemonte to become a DOC. The vine is an old one, perhaps related to Fiano, and brought to Piemonte by the Romans almost two thousand years ago.

Canavese, geographical area in North West Italy

There are slight differences in preparing the basic ingredients. It just all depends on your personal preference, the taste of your guests, and family traditions. But what makes it a Canavesana soup is the cheese: toma or fontina are the best, as they are local to the area. The bread is the hard, left-over bread, because “nothing is wasted”. But of course you can use fresh bread too! As to the broth, either vegetable broth or meat/chicken stock will do the job. For more richness and flavor, some prefer to use sausage, ground beef, or lard, or a mix of any and all, others no meat at all; some use butter, some olive oil, “Tomato, tomato, potato, potato”! So without let or hindrance, here is the recipe!

The Recipe

Ingredients you will need:
  • Savoy cabbage leaves (4 to 6 depending on how big they are)
  • 2 garlic cloves
  • Butter, 30 gr or same quantity of EVOO
  • Lard, 50 gr or sausage, 300 gr (omit if you prepare the vegetarian version)
  • Slices of bread, (hard left-ver or fresh, we used 1 baguette, 250 gr in this recipe)
  • Broth, 1 liter
  • Toma or fontina, 100 gr
  • Salt, pepper, nutmeg, bay leaves, and juniper berries to taste
Preparation:

1. Add butter, garlic, and meat in a pan, and sautée until everything is nicely cooked. If you want you can add white wine and/or tomato sauce to taste.

2. Add the cabbage leaves, only the green portion, previously washed, drained and sliced. Stir and add a little broth. Cook for 10-15 min.

3. In a baking dish prepare the first layer with some fried cabbage, then add the sliced bread, add more cabbage, a bit of cheese, and continue with layers of bread and cabbage and cheese until you’ve run out of ingredients, but keep aside a bit (or a generous amount!) of cheese. Add the broth until bread is well soaked and cover with remaining cheese. Make sure your baking dish is big enough and offers some extra room: the bread will soak the broth while cooking and the ingredients will double in volume. Bake it uncovered for 1 hour at medium temperature, so flavors will blend, then broil until golden brown, for the last 15-20 min. Let it cool a little (bread maintains the heat, so be careful!) then serve and enjoy!

We kept measurements in grams and liters so you can get used to the local tradition, just in time for your next trip to Italy with Via Vitae Travels! If you do not find neither toma or fontina, asiago or provolone can work, as long as the cheese is not too chewy, your preference will dictate the choice. For a dish the closest to the original, we recommend not to use mozzarella: although easy to find in the United States, the final result as far as the flavor and texture profiles would be just too different. Now – we are firm believers that whatever you like is the best way to cook just (about) anything!

Now it’s your turn! Don’t forget to let us know how it goes – have fun e buon appetito!

BY MARIELLA C. ZANOTTI & VANDA ZANOTTO AS THE CHEF


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FEATURING OUR PARTNERS: MASSUCCO VINI!

Since its origins in the early 900’s Famiglia Massucco‘s work has been focused on quality. Their motto is “From vine to wine”: wines are obtained with no use of GMOs and with methods of green and sustainable agriculture.

You can taste all of Massucco’s wines with a private visit to the Estate during Via Vitae Travels Passion for Piemonte tours.

We look forward to having you join us next year for this wonderful experience! Discover more in Via Vitae Travels latest Newsletter!

—>> Click on this link to see the Newsletter

Help us spread the word! Share about Via Vitae Travels with your friends and connections:

Want to stay up to date with the best Italy has to offer? Join Via Vitae Travels newsletter, full of tips, news, recipes, articles, insights, and more! We look forward to seeing you there!

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Via Vitae Travels October Newsletter is packed of tasty news!

We constantly work to keep you updated on all-Italian things: life, Holidays, recurrences, and news. There is always more to come on Via Vitae Travels’ Blog!

In this issue:

OCTOBER IS TRUFFLE MONTH IN PIEMONTE!

Every year in Alba the International Alba White Truffle Fair takes place, one of the top showcases of “grande cuisine” and Italian excellence.

PARTICIPATE IN OUR RECIPE COMPETITION, YOU COULD BE FEATURED IN OUR NEXT NEWSLETTER ISSUE!

Via Vitae Travels likes to cook!! Send us your favorite Italian recipe
and we will publish it in our next Newsletter!

REGION OF THE MONTH: PUGLIA

Via Vitae Travels never gets tired of exploring new areas. We are preparing for you the next journey in one of the best-kept secrets of Italy: Puglia.

Help us spread the word! Share about Via Vitae Travels with your friends and connections:

Want to stay up to date with the best Italy has to offer? Join Via Vitae Travels newsletter, full of tips, news, recipes, articles, insights, and more! We look forward to seeing you there!

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FEATURING OUR PARTNERS: TENUTA MONTEMAGNO!

Tenuta Montemagno

Tenuta Montemagno has in the production of wine its primary activity and the results of such effort have not been long in coming.

You can taste all of Tenuta Montemagno wines during a private visit to the Estate during Via Vitae Travels Passion for Piemonte tours.

We look forward to having you join us next year for this wonderful experience! Discover more in Via Vitae Travels latest Newsletter!

—>> Click on this link to see the Newsletter

Help us spread the word! Share about Via Vitae Travels with your friends and connections:

Want to stay up to date with the best Italy has to offer? Join Via Vitae Travels newsletter, full of tips, news, recipes, articles, insights, and more! We look forward to seeing you there!

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BUON FERRAGOSTO!

WHAT IS FERRAGOSTO?

August is a crazy month in Italy. For Italians, it is often the best month of the year – a time for vacation, family, friends, and the beach. But it is also the height of tourist season, and hotel prices soar to 3 or even 4 times their usual rates while restaurants are reserved months in advance. The reason for all this excitement centers around……. ——> read more


Rating: 5 out of 5.

About Via Vitae Travels Passion for Piemonte tour someone said…

This is not a run of the mill touring experience! I have been a chef for over 30 years and these trips changed my life forever.

Randy R. – Pennsylvania, USA


SPECIAL EDITION – REPORTING FROM LE LANGHE

This past weekend we went to visit some of our local friends and run a test-tour for you! Read all about it in Via Vitae Travels freshest Blog!

Help us spread the word, share about Via Vitae Travels with your friends and connections:


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