Italy Travel Style Vol. 1

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The Taste Florence Food Festival Dates vary A prominent gastronomic event, celebrates the culinary excellence of Florence with food stalls, chef-led workshops, and cooking demonstrations. Visitors can enjoy traditional dishes, local wines, and immersive experiences in food and wine pairing. The festival also features live music, creating a vibrant atmosphere. Engaging with local artisans and producers, guests explore culinary traditions of Florence, unique ingredients, and innovative cooking techniques. Book in advance and review the variety rich event program. This dynamic blend of traditional and contemporary flavors aims to showcase the city's rich gastronomic heritage and foster community appreciation for local producers. The San Miniato Truffle Fair Usually takes place in November Explore the world of truffles at the San Miniato Truffle Fair in Florence. Delight in expertly crafted truffle dishes, from creamy pastas to savory risottos, showcasing the region's finest flavors. Beyond the culinary experience, the fair, rooted in centuries of history, celebrates Florence's cultural heritage, providing a platform for local artisans, farmers, and truffle hunters. Wander through a lively marketplace featuring stalls with a diverse selection of truffles, wines, cheeses, and regional specialties, and engage with passionate vendors eager to share their truffle expertise. See events on Feel Florence, the official tourism office for the city of Florence, Italy. feelflorence.it/en/events @feelflorenceofficial ITALY TRAVEL & STYLE VOL. 1
Recipe: Ribollita by Vanessa Ortega | Italy Travel & Style Vanessa Ortega founder of Amome.it, a guide and method of integrating healthy living, yoga practice, and philosophy into daily living, shares her favorite winter recipe. Ribollita is a traditional Italian soup originating from Tuscany, known for its hearty, healthy and comforting qualities. The name "Ribollita" translates to "reboiled,” referring to the practice of reheating and enjoying it over multiple days. This rustic dish is a perfect example of cucina povera, or "peasant cooking," making use of simple, readily available ingredients like vegetables, beans, and stale bread. The result is a thick, flavorful soup that embodies the essence of a healthy meal. Ingredients: 250g (about 1 cup) dried cannellini beans, soaked overnight 2 tablespoons olive oil 1 onion, finely chopped 2 carrots, diced 2 celery stalks, diced 1-2 cloves garlic, minced 400g (14 oz) canned chopped tomatoes 1 bunch of kale, stems removed and leaves chopped 1 small cabbage, shredded 1 rosemary sprig 2 bay leaves 1 teaspoon salt, or to taste 1/2 teaspoon black pepper, or to taste 1 liter (4 cups) vegetable broth 200g (about 2 cups) stale bread, torn into pieces Instructions: Rinse the soaked cannellini beans and cook them in a large pot of boiling water until tender. Drain and set aside. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes. Add the canned tomatoes, kale, cabbage, rosemary, bay leaves, salt, and black pepper. Stir well to combine. Pour in the vegetable broth and add the cooked cannellini beans. Bring the mixture to a simmer and let it cook for about 30 minutes, allowing the flavors to meld. Add the torn stale bread to the pot, stirring to incorporate. Continue to simmer for an additional 10-15 minutes, or until the bread has dissolved into the soup, creating a thick, stew-like consistency. Adjust the seasoning to taste and remove the rosemary sprig and bay leaves before serving. Serve the Ribollita hot, drizzled with a bit of olive oil and accompanied by a sprinkle of grated Parmesan cheese if desired. Enjoy! This classic Tuscan dish gets better with each reheating. ITALY TRAVEL & STYLE VOL. 1
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Page 3 and 4: Personalized Itineraries If you are
Page 5: From the Editor Welcome to the debu
Page 9 and 10: TRAVEL Photo C. Abernethy / Picfair
Page 11 and 12: Lake Como in Winter by Celia Aberne
Page 13 and 14: Christmas Markets & Lights Most Ita
Page 15 and 16: Aperitivo in Milan by Anthony Ryan
Page 17 and 18: Fonderie Milanesi Via Giovenale, 7,
Page 19 and 20: Gardens of Italy by Celia Abernethy
Page 21 and 22: Location: Hotel Villa Giona, San Pi
Page 23 and 24: Photo Robby1977 / Getty Images Vill
Page 25 and 26: Valtellina Wine Tour by Celia Abern
Page 27 and 28: During the appetizer, Alessio, our
Page 29 and 30: ADLER Lodge RITTEN News & Views | I
Page 31 and 32: Skiing the Matterhorn by Anthony Ry
Page 33 and 34: What else to do in Cervinia When yo
Page 35: ItLuggage News & Views | Italy Trav
Page 38 and 39: LIFESTYLE Location: Food festival c
Page 42 and 43: STYLE Style tips for travel Photo:
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Page 46 and 47: Photo: Bepsimage
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