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July newsletter
NEW TOUR
Italy’s Great Wine Zones: Tuscany & Piedmont
Sept. 25 – Oct 4
Tuscany, Piedmont, and Florence are bundled together in this super 10-day tour. Or, for a mini-vacation, join just one part of the tour. Barolo and Barbaresco are the featured stars in Piedmont, while Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano take center stage in Tuscany.
See full itinerary
DISCOVER SICILY
New, added departure: September 17–22
 Take advantage of this last-minute addition to La Dolce Vita's tour calendar and discover Sicily!
Discover Sicily (6 days/5 nights)
Visit Greek temples, Byzantine cathedrals, the old port of Marsala, and a new breed of winemaker. See why ancient Sicily has become Italy’s hottest new wine zone. Sample fusion cuisine born of the island's multicultural past.
WEB SPECIAL
$250 discount on PIEDMONT & CINQUE TERRE TRAILS in September
 Get a $250 discount on
PIEDMONT & CINQUE TERRE TRAILS (Sept. 2-8). This 7-day wine & walking tour combines two
distinct regions of Italy:
In Piedmont, hike through
vineyards on the Barolo Wine Trail and enjoy
in-depth tastings of world-class Barolo. On the
Italian Riviera, trek on top of sea cliffs that lead to
Portofino and through the Cinque Terre's quaint
fishing villages. It's surf 'n' turf, Italian style!
(Direct
sales only; discount does not apply to travel agents.)
FROM THE DOLCE VITA KITCHEN
TUNA STEAKS WITH CHERRY TOMATOES & ANCHOVIES
(serves 4)
1 pint cherry tomatoes
6 basil leaves, minced
extra virgin olive oil
½ red onion, minced
1 clove garlic, minced
4 anchovy filets, packed in oil, minced
2 tablespoons capers, packed in salt, rinsed
1 teaspoon oregano
4 tuna steaks, about 7 oz each
salt
Using a paring knife, cut a small “x” in the bottom of each cherry tomato. Bring a small pot of water to boil. Add the tomatoes and boil for 30 seconds. Immediately transfer to a bowl of ice water. Drain and peel. Transfer tomatoes to a bowl, add basil leaves, and drizzle with olive oil. Toss well to coat. Set aside to marinate for 15 minutes.
Meanwhile, in a bowl combine the onions, garlic, and anchovies. Add the capers, oregano, and cover with olive oil. Set aside to marinate for about 20 minutes. Transfer to a skillet and warm over medium heat until anchovies dissolve.
Add tuna steaks to the same skillet and cook on each side for 3 minutes. Add the cherry tomatoes and cook for 8-10 minutes more. Season with salt & serve.
— Recipe from La Cucina Italiana
WINE PAIRING: This summertime tuna dish presents a great opportunity to try a rose, or rosato, as it's called in Italy. A dry, lightly chilled rosato is not only pretty, it offers a zippy acidity that pairs well with the meaty fish and tomatoes.
My favorites of the moment are Il Mimo, a dry, delicate rosato made from nebbiolo grapes by the Piedmont winery Antichi Vigneti di Cantalupo. And the sangiovese-based rosato made by Castello di Ama, a marquee name in Chianti Classico production. If you’re not a rosato fan already, these will make you a dedicated convert.
For more great Italian dishes, see Recipes on the Dolce Vita website.
La Dolce Vita Wine Tours, 576 Fifth St., Brooklyn, NY 11215
888-746-0022; www.dolcetours.com
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