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Lidia's Italy Inspired Trips by Club ABC Tours
 For over forty years, Club ABC Tours has provided travel club members the best first-class and deluxe vacation packages to world’s most exciting travel destinations. We are thrilled to partner with the celebrated television chef and cookbook author Lidia Bastianich to offer new classic culinary adventures to Italy.
Lidia’s Italy Highlights:
- Exclusive behind-the-scenes visits to the region's culinary treasures
- Cooking classes featuring recipes from Lidia's latest cookbook
- Guided tours of art-rich cities with meals in Lidia's favorite places
- Meet & Enjoy wine & antipasti with Lidia at her famed NYC restaurant, Felidia*
- Receive a free autographed copy of Lidia's latest cookbook
Space Is Limited. Book Now!
For more information and to redeem this exclusive offer, please call our Membership Services Department at 1-888-TOURS-ABC (868-7722)
*Meet Lidia at one complimentary wine & antipasti tasting event (choice of several dates) per person booked on any Lidia’s Inspired Italy Culinary Tour. The wine & antipasti tasting event will be held at her NYC restaurant, Felidia.
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UMBRIA |
| 8 days starting from $3329* |
| Departures from March 2010- November 2010 |
Lidia’s memories of Umbria are delicious ones. Not only is the region bucolic with its rolling hills and magical landscapes, its foods are spectacular. Its land is perfect for growing olives, and some of Lidia’s favorite olive oils are made here.
Tour Highlights
- Cooking programs with professional English speaking chefs
- Visit the Caprai Winery, one of Umbria’s leading wine producers and learn how to make and taste wine
- Visit to the religious and civic centers of 14th and 15th century Florence, ending at the Academia (optional) to see Michelangelo’s David
- Visit Perugia, the orginal home to Perugina Baci chocolates
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EMILIA ROMAGNA |
| 8 days starting from $3429* |
| Departures from March 2010 - November 2010 |
| As Lidia says, Emilia Romagna could be considered the heart of Italian gastronomy. There are so many products from this region – Mortadella, Prosciutto di Parma, Balsamic Vinegar, Cotechino, Culatello di Zibello, Porcini mushrooms and much, much more!
Tour Highlights
- Cooking Program in Parma & Balogna
- Visit to Modena, the capital of Balsamic Vinegar
- Visit to the religious and civic centers of 14th and 15th century Florence, ending at the Academia (optional) to see Michelangelo’s David
- Experience exquisite cuisine of Emilia Romagna, a region Lidia says could be considered the heart of Italian cuisine
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Exclusive Recipe!
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SALSICCIA ALL'UVA
Sausage In The Skillet With Grapes — Serves 6
From Lidia's latest cookbook, "Lidia's Italy"
The Umbrian town of Norcia is famous for the skill of its pork butchers and the quality of their products that the term norcineria throughout Italy designates a shop that purveys pork and pork specialties of the highest quality — and nothing else. This is one of the memorable pork dishes that Lidia discovered in Umbria recently.
- One quarter cup extra- virgin olive oil
- 8 plump garlic cloves, crushed and peeled
- 2 and a half pounds sweet Italian sausages
(preferably w/o fennel seeds - 8 or more needed, depending on size)
- Half teaspoon peperoncino flakes, or to taste
- 1 1/4 pounds seedless green grapes, picked from the stem and washed (about 3 cups)
Recommended equipment: A heavy- bottomed skillet or sauté pan, 12- inch diameter or larger, with a cover.
Pour the olive oil into the skillet, toss in the garlic cloves, and set it over low heat. When the garlic is sizzling, lay in all the sausages in one layer, and cover the pan. Cook the sausages slowly, turning and moving them around the skillet occasionally; after 10 minutes or so, sprinkle the peperoncino in between the sausages. Continue low and slow cooking for 25 to 30 minutes in all, until the sausages are cooked through and nicely browned all over.
Remove the pan from the burner, tilt it, and carefully spoon out excess fat. Set the skillet back over low heat, and scatter in the grapes. Stir and tumble them in the pan bottom, moistening them with meat juices. Cover, and cook for 10 minutes or so, until the grapes begin to soften, wrinkle, and release their own juices. Remove the cover, turn the heat to high, and boil the pan juices to concentrate them to a syrupy consistency, stirring and turning the sausages and grapes frequently to glaze them. To serve family- style: arrange the sausages on a warm platter, topped with the grapes and pan juices. Or serve them right from the pan (cut in half, if large), spooning grapes and thickened juices over each portion.
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*Prices listed do not include U.S. and International airport taxes and fees of up to $350.00 which varies by travel program. These additional fees include the September 11th Security Fee of $2.50 per U.S. enplanement (up to $10.00 per round-trip); passenger facility charges of $4.50 per segment (up to $18.00 per round-trip); Immigration fee of $7.00 per person; travel facilities tax of $8.00 per direction; customs user fee of $5.50; APHIS user fee of $5.00; federal domestic segment fee of $3.60 per segment; and international transportation tax of $16.10 per arrival or departure. For more information, click here Prices per person based on double occupancy.
Lidia Photo © Paul Gelsobello
Recipe Photo © Christopher Hirsheimer
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