If you’re in training for a Hedonistic Hike this year, you might be looking for the perfect trail bar to sustain you during your practice hikes. These delicious and nutritious bites were cooked up by our great friend Caroline Barty, and they will give you just the burst of energy you need. There is nothing better than taking a break, resting under a tree, and enjoying every mouthful of a scrumptious snack!

Ingredients

250g porridge oats – Caroline advises against jumbo oats as they are too crumbly
100g sultanas
90g mixed seeds
55g desiccated coconut
50g ground almonds
1 teaspoon ground cinnamon
150ml maple syrup
125g unsalted butter plus extra for greasing
125g soft brown sugar
60g smooth almond butter

Method

Heat oven to fan oven 170˚c, mark 5. Grease and base line a 23x23cm cake tin with non-stick baking parchment. Place the first 6 dry ingredients in a mixing bowl and stir to mix.

Put the maple syrup, butter and sugar in a saucepan and place over a low heat. Stir until thoroughly combined and warm but don’t let the mixture boil. Stir in the almond butter. Pour into the dry ingredients and mix well.

Tip the mixture into the prepared tin and press down to smooth the surface and pack it tightly. Bake in the oven for 25-30 minutes until evenly golden brown. Cut into squares or rectangles while still warm but leave in the tin to cool completely. If you try to take them out before they are thoroughly cold they will fall apart.

Once cooled and firm lift out of the tin and store in an airtight container. These bars will keep for a week.   To see more of our fabulous recipes for salads, soups, savoury dishes and sweets and snacks, visit our Recipe Pages.

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Ingredients

4 eggs
4 dessert spoons of sugar
500g mascarpone
Savoiardi biscuits (also known as Lady Fingers)
Coffee
Bitter cocoa powder

Method

Separate the eggs and whisk the whites until firm

Whisk together the egg yolks and the sugar

Gradually whisk in the mascarpone to the yolk and sugar mixture

Gently fold the egg white into the mixture

Stand dry Savoiardi biscuits around the side of the tin you are using – it can be round or rectangular

Soak more Savoiardi biscuits into the espresso coffee – one side only

Make layers of the soaked biscuits and cream mixture to the top of the tin

Leave in the fridge to 2 hours before serving

Sprinkle the top with the sieved cocoa powder and decorate with winter berries and ribbon

Tiramisù is a relatively modern Italian dessert, and most food historians agree that it originated in the Veneto region of Italy. Tiramisù in Venetian dialect means “pick me up” or “lift me up”, reflecting the energy-giving ingredients.

We hope you will have fun making this iconic Italian dessert. Grazie mille Marta! Merry Christmas and Buon Natale!

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Fava Beans

One of the best ways to enjoy a fava bean is to eat it fresh from the pod in springtime, perhaps paired with a little fresh pecorino sheep’s cheese. This is a very traditional snack and you will see locals eating them this way. If the beans have been dried, then they need soaking for around 24 hours and simmered in boiling water for around 2 hours to make them soft. Dried fava beans are used in soups, stews and purées, especially in the south, and have a heartier, earthier flavour. If you travel with us on one of our spring tours you will almost certainly get to try the fresh beans at one of our picnic lunches.

Cannellini Beans

These beans are particularly popular in the central Italian regions, but of course are eaten all over the peninsula. The pods are harvested in the autumn, when they are completely dry, so it is unlikely that you will eat a fresh one. They too need to be soaked overnight and simmered for a couple of hours before eating. They’re small, white, kidney-shaped beans with a creamy texture and mild, nutty flavour. They are excellent in soups and stews, or smashed to a purée and served on toasted bread (bruschetta) with olive oil and herbs. They also make a great salad ingredient on their own, and are delicious seasoned with salt, pepper, garlic, rosemary and plenty of extra-virgin olive oil. If you travel with us in the autumn season you may well enjoy a classic Tuscan soup known as Ribollita: a thick, hearty soup made with cannellini beans, stale bread, kale or cabbage and vegetables.

Borlotti Beans

Borlotti beans are popular in central and northern Italy. They have distinctive highly-patterned pods, and the beans themselves are instantly recognisable for their red and white speckles when fresh. These too are often harvested when dry, when the beans take on a darker colour and again need soaking and boiling to eat. Salt is usually added at the end of the cooking process, to avoid the skins hardening. They have a creamy texture and a chestnutty flavour. Sometimes borlotti beans are mashed to add a velvety texture to a soup, as well as being added whole. In northern regions like Lombardy and the Veneto, borlotti beans are an essential ingredient in the local minestrone soups. Veneto is particularly well-known for a dish known as Pasta e Fagioli – a hearty soup including local borlotti beans, fresh egg pasta, butter and pancetta.

However you enjoy your beans, they are a delicious and versatile addition to almost any meal. They form an important part of many of our famous picnic lunches, and are excellent fuel for hikers.

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Cinzia was born in the town of Valtournenche in Italy’s Aosta Valley and studied Forestry and Environmental Science at the University of Turin. She soon fell into the world of tourism and hospitality and stayed there ever since. She married Englishman, James MacNay, and for many years they lived in Heathfield on the South Coast of England, running a small Deli specialising in cheese, wine and chocolate! Now they have returned to Italy with their family and together are running a business specialising in food and wine trips in the Piedmont region. Each time Cinzia releases a new recipe, James offers a wine match to complement the dish.

To find out more and subscribe, go to cinzialong.substack.com.

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Sicily’s Granita

The roots of Granita date back to the Arab rule in Sicily between the 9th and 11th centuries. The Arabs introduced “sherbet,” a frozen drink made with fruit juices or rose water. They also employed the technique of mixing snow from Mount Etna with sugar and fruit juices to create a refreshing treat.  During the Middle Ages, Sicilians refined the methods of making Granita, developing its unique texture. Unlike ice cream or sorbet, Granita is characterized by its coarse, crystalline texture, achieved by freezing the mixture and periodically scraping it with a fork. Traditional Granita flavours include lemon and almond, reflecting the agricultural heritage of Sicily.  Today coffee Granita is a popular drink, served at breakfast with a brioche, or as a refreshing snack. Sicilian Granita is a culinary legacy that showcases the Sicilians’ ability to blend different cultural influences into a unique and enduring tradition.

Sardinia’s Carapigna

During the period of Spanish rule in Sardinia (1324-1720), the island experienced significant cultural exchanges. The Spanish brought with them various culinary traditions, including methods for making frozen desserts. Carapigna likely evolved during this time, influenced by Spanish and possibly Arab practices. The classic “sa carapigna” was made with just a few simple ingredients: lemon juice, sugar, and water. Traditionally, it was made using snow or ice collected from the mountains. This snow was packed into a wooden barrel called a “barrelu” or “carapignera,” and the lemon-sugar mixture was placed in a metal container, which was then set inside the barrel. The mixture would be stirred continuously to achieve a smooth, slushy texture.  It is still a main feature of festivals held across the island and especially of one held in Aritzo in mid-August. We visit this area on our Heart of Sardinia tour and have the chance to try this authentic regional delicacy. Families and local artisans take pride in preserving the traditional method and passing down their cultural knowledge through the generations.

Rome’s Grattachecca

The origins of Grattachecca date back to the early 20th century in Rome. The name “grattachecca” comes from the Roman dialect: “grattare,” meaning “to scrape,” and “checca,” a slang term for a block of ice. It became popular among Romans as a refreshing street food during hot summer months. Vendors, known as “grattachecari,” would set up stalls along the Tiber River and other bustling areas, offering a respite from the heat. The basic ingredients of Grattachecca include a block of ice, fruit syrups, and fresh fruit pieces such as cherry, peach or lemon.  The preparation involves manually shaving a large block of ice using a special tool, and it is typically served in a cup with a spoon and straw, allowing the consumer to enjoy the blend of the icy texture and fruity flavours. Grattachecca is deeply embedded in Roman street food culture. It’s not just a dessert but a nostalgic experience for many Romans who recall childhood memories of enjoying it during summer months, and you can still find the kiosks today along the banks of the river.

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Tortellini, mortadella, prosciutto, parmigiano … the list of mouthwatering goodies that have become synonymous with the city goes on and on. Actually, several of them, such as Parma ham, parmesan cheese and balsamic vinegar originate from the neighbouring towns of Parma and Modena but they still take centre stage on any self-respecting Bolognese table. Of course, Bologna’s not just about food. If you’re looking for culture, you’ll find enough to do to easily fill a couple of days, whether visiting the main Basilica di San Petronio, the beautiful porticoed Archiginnasio di Bologna, or the Basilica di San Domenico with its early Michelangelo sculptures.

Start at the Quadrilatero

There’s only one place to kick off your gastronomic browsing – the food shops in the Quadrilatero. This tangle of narrow streets and alleyways just behind the central Piazza Maggiore is food heaven. Feast your eyes on mounds of fresh tagliatelle, pasta parcels of tortellini and plump pillowy tortelloni. Stroll past windows piled high with chunks of parmigiano, past salumerias and tiny bottegas with magnificent displays of, in May, luscious strawberries and vivid green asparagus.

Think about timing your visit to the Quadrilatero to coincide with lunch. We loved ZeroCinquantino, a popular ‘tigelleria’ where we started our meaty journey perched on high stools, with just enough room on our table to accommodate the huge platter of cold meats, cheese and the local flat bread speciality, ‘tigelle’.

Take a hike to the Sanctuary of San Luca

Need to burn some of those calories before dinner? Set off from Via Saragozza along the world’s longest portico up to the hilltop Sanctuary of San Luca. Boasting an impressive 666 arches, the covered walkway is just under 4km long, with more than enough of a final elevation to raise your pulse. And if you happen to be there at the end of June 2024, you’ll be treated to the spectacle of the 2nd stage of the Tour de France, from Cesenatico to Bologna, as the cyclists make their ascent to the Sanctuary!

And finally, if this is your first trip to Bologna or the Emilia Romagna region, here’s a quick key to some of Bologna’s must-eat foods:

Pasta

Tortellini, smaller ring-shaped pasta parcels, are generally filled with pork loin, prosciutto, mortadella and parmesan, and traditionally served ‘in brodo’.  Their bigger brother, tortelloni, are often filled with pumpkin and topped with butter and sage.

Bread

Tigelle are flat rolls made of thick round discs of soft dough that are cooked on a ‘tigella’ (iron griddle plate). Also typical of Modena, they are often filled with meat, cheese and vegetables.

Meat

Prosciutto di Parma, from nearby Parma is used as a filling in ‘piadine’ or ‘tigelle’ while mortadella appears on every ‘tagliere’ (charcuterie board). The local mortadella is made of high quality fine ground pork, cubes of lard, black peppercorn and sometimes pistachio. Both meats are also used as pizza toppings.

Most people naturally associate Bologna with spaghetti Bolognese. In fact, in restaurants and trattoria, you will find ‘tagliatelle al ragù’ but the meat sauce is usually made of a mixture of pork and veal.

Cheese

Parmigiano is king, but you’ll also come across ‘squacquerone’, a fresh cow’s milk cheese, with a mild, sweet, milky flavour. It’s a popular filling for ‘tigelle’, and often served with charcuterie.

Other specialities of the city include ‘crescentine’, made of a dough that’s been rolled into thin discs and fried in hot oil. Also known as ‘gnocchi fritti’, they are a popular appetizer with meat platters and fresh cheeses. ‘Friggione’ is a dish comprising slow cooked onions and tomatoes, sometimes served with fresh egg pasta but also used as a side dish.  Although strictly from Modena, rather than Bologna, balsamic vinegar is widely available in Bologna’s food shops and markets.

What to drink in Bologna?

Pignoletto is a DOC certified sparkling white from the hills of Emilia Romagna made from the Grechetto grape variety, ideal as an aperitif. Local red wines from the Emilia Romagna region include sparkling Lambrusco from Modena, and Sangiovese, which both go well with charcuterie and pasta.

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The Italians have not historically been huge consumers of honey, “miele” in Italian, but it was widely used as a remedy. Honey is mineral and nutrient-rich and different types of honey were believed to help the circulatory system, or to clean the liver, or to maintain the respiratory system, or to act as a cure for anaemia. In Sardinia, where the highly-prized Corbezzolo honey from the strawberry tree is consumed, the inhabitants are famously long-living, many making it to their 100th birthdays, so the proof may well be in the pudding!

It is thought that beekeeping in Italy began with the first Greek settlers in southern Italy in 700 BC, and certainly by Roman times it was well documented by writers and scholars of the era. Nowadays, honey is produced along the length of the peninsula. Many National Parks from the Maritime Alps in the north to the Pollino in the south offer uncontaminated environments, which are rich in flora and forested areas. Whether you like the classic millefiori, acacia, chestnut, eucalyptus, lavender or honeydew, Italy is making quality honey with special characteristics.  

The Italian Beekeepers Association, (Federazione Apicoltori Italiani – FAI), has a Honey Seal of Warranty which identifies and selects excellent products and guarantees the authenticity of the source of the honey, it’s freshness and uniform crystallisation.  Each year for over 40 years, on the outskirts of Bologna, the Tre Gocce d’Oro Competition is held. The “three drops of gold” contest celebrates the best of Italian honey, with different categories reflecting the story of Italy’s biodiversity. Recently over 500 beekeepers have taken part and it is an event which gains in popularity both with consumers and participants each year. 

The area of the Lunigiana in Tuscany, where we hike on our Parma, Tuscany and the Ligurian Sea tour, is home to an Acacia honey which was the very first to be awarded the DOP certificate. This is Europe’s mark of origin which is attributed to foods whose characteristics depend on the territory where they are produced.

Honey is consumed more and more at breakfast time, and is used in cooking as a sweetener. A famous dish with honey comes from Naples and is known as Struffoli.  These are little sweet dough balls fried and then dipped in honey and decorated with colored sprinkles and candied fruit.  Many still say that the best way to enjoy Italian honey is with cheese and there are some classic pairings. Next time you’re in Italy why not try sweet Acacia honey with a salty Pecorino Romano cheese, or Lavender honey with Montasio cheese?

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Meats and cheeses

The remarkable thing about Italy is that each different region continues to proudly produce its own cured meats, salamis and cheeses in time-honoured tradition. Our tour managers shop at local delis or markets and are spoilt for choice with the regional specialities. From the north of Italy we find cured pork products in the form of the lightly-smoked Speck and air-dried beef known as Bresaola. Emilia-Romagna is world-famous for its Prosciutto di Parma and Mortadella, and Tuscan salamis flavoured with fennel seeds are delicious.  In the central Appenine area salamis are often made with Cinghiale (wild boar) and further south are flavoured with chillis to make the spicy Sopressata. In the Alps we eat cow’s milk cheeses from the high alpine valleys like Fontina, and Toma. In Tuscany the sheep’s milk pecorino cheeses come in many different shapes and sizes, and can be flavoured with truffle, chilli or walnuts.  Down South in Basilicata we feast on the fabulous Mozzarella di Bufala and the pungent Provolone Piccante. Each of our picnic tables will reflect the local produce as well as the seasons.

Salads

Italy’s abundant selection of fresh vegetables and salads is world-beating. The volcanic soils and sunshine combine to grow delectable tomatoes, salad leaves, fennel bulbs, fresh green asparagus in spring, artichokes, shiny peppers, juicy olives – the list goes on and on. Our team of Tour Managers over the years have learned to create hundreds of wonderful salad combinations, many of which are shown on our Recipe Pages.  Add in a few local hazelnuts, a sprig of fresh basil, a spoonful of borlotti beans or a handful of sunflower seeds and lunch is both delicious and nutritious.  On colder days our team can also throw together a warming soup – just what is needed for that lunchtime re-boot.

Bread

Bread is an essential at any Italian meal, and is perfect fuel for a hiker’s lunch.  Once again, the selection on offer across the peninsula is enormous.  From the Ligurian coast we buy fabulous Focaccia and the incomparably delicious Farinata made from chickpea flour. We choose crispy Grissini bread sticks in Piedmont, the wafer-thin Pane Carasau from Sardinia and the slipper-shaped Ciabatta from the Veneto. Most villages and towns still have local working bakeries and fresh bread can almost always be sourced daily.

Dolce

Little sweet treats are ubiquitous across Italy but of course they vary from region to region as you would expect. Siena has wonderful Pan Forte – a rich dense fruit cake – and the deliciously chewy Ricciarelli almond biscuits. In Piedmont we search out chocolates made with the local hazelnuts, and in Abruzzo we find the beautifully decorative sugared almonds known as Confetti. In Friuli we always hunt for their fabulous strudels, and in Naples the Sfogliatelle – little cornets filled with ricotta cheese, cream and candied fruit. 

Fruit

Fresh fruit is the ultimate hiking picnic snack as it can be carried and eaten when ready. The months of May and June see the markets filling with apricots, strawberries and cherries and you can still find tasty Sicilian blood oranges too. July heralds the arrival of juicy peaches and melons, and the autumn months bring crisp apples, sweet pears and fleshy plums. We also buy delicious soft figs in this season which pair so well with the salty prosciutto ham, and many bunches of sun-ripened grapes!

Napoleon rightly observed that an army marches on its stomach, and we are in agreement that a good lunch fuels our hikers for the afternoon walks.  We eat with all our senses and  a delicious lunch, in a beautiful spot, served with good company and a little story-telling, is a moment to truly savour.

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The pumpkin arrived in Italy following the discovery of the Americas, but it was the dynastic Gonzaga family in Mantua who put it centre stage as their chefs began to experiment with and develop different recipes.  There are many varieties grown today, but the pumpkin particularly associated with Mantua is known as the Cappello del Prete. It’s unusual tiered shape reflects the appearance of priests hats, and it has a greyish-green skin but a firm, orange, delicately sweet pulp.

Pumpkin flesh can be cooked in myriad ways: fried, roasted, steamed or grilled and perhaps the most famous recipe is Mantua’s Tortelli di Zucca. These fresh egg pasta parcels are filled with mashed pumpkin, crumbled amaretti biscuits, mostarda and grated cheese. They are delicious served with a simple butter and sage sauce. As is often the case in the Italian kitchen, no part of the pumpkin is wasted. The flowers can be fried in batter and the seeds roasted and salted as tasty nibbles with an aperitif.

Each year from September to December, a consortium of Mantuan farmers take part in the initiative to promote pumpkins.  Visitors to the farms can taste pumpkin prepared in many different ways, participate in cooking classes or vegetable carving lessons and also buy directly from the growers. If you ever happen to be in the Lombardy area at this time of year, you too could take part.  You can find out more here about the events taking place in 2023.  

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