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August newsletter
2008 TOUR DATES ANNOUNCED
See Calendar for our 2008 tour dates. New & updated itineraries will be posted this fall, so stay tuned!
Meanwhile, we're proud to announce 3 exciting new tours for 2008:
• RIOJA RENAISSANCE - Our first wine tour in Spain!
• SICILIAN SAUNTER - Wine & walking in Sicily
• SLOW FOOD FESTA - Featuring the Slow Food fair in Turin
RIOJA ROUNDUP
La Dolce Vita Wine Tours expands into Spain!
 What better place to begin our new Spanish adventure than Rioja? The standard-bearer of Spanish wine since the 1700s, Rioja has recently undergone an exciting revival. Now, classic and traditional Riojas exist side-by-side with handcrafted, alta expresión wines from Rioja's New Wave producers.
Meanwhile, Ribera del Duero has also been making waves with tempranillo-based wines that are reaping critical accolades and are among the most sought-after labels from Spain.
Explore both regions on this 6-day tour and sample a stellar lineup, including Marques di Riscal, Contino, Roda, Miguel Merino, Contado de Haza, Emilio Moro, and other top names. We'll also visit the port city of Bilbao to take in the Frank Gehry–designed Bilbao Guggenheim Museum.
2008 dates: September 8-13
SICILIAN SAUNTER
A new wine & walking tour
 Hikers, rejoice! Due to popular demand, we've added a new walking & wine tour in Sicily. Enjoy the island's spectacular landscapes on foot: Hike along scenic coastlines, through verdant parks, and past craggy mountains in western Sicily.
This 7-day tour includes Palermo and its architectural splendors; the Greek temple at Segesta; and the ancient, mountain-top city of Erice.
Plus, you'll enjoy private tastings at Abbazia Santa Anastasia, Ceuso, Calatrasi, Alessandro di Camporeale, and more.
2008 dates: May 25-31 • September 21-27
SLOW FOOD FESTA
The Salone del Gusto in Turin
 Now an international movement, Slow Food celebrates local food traditions, biodiversity, and sustainability. It was founded in 1989 in Piedmont, and every two years, Slow Food organizes the Salone del Gusto, a huge exhibition & market in Turin that features artisan food from all over Italy and the world.
SLOW FOOD FESTA is a new 6-day epicurean tour that combines two days at the Salone del Gusto & Turin with four days in the Langhe hills, where truffle season is in full swing. With lots of Barolo wine in the mix, this tour is a foodie's idea of heaven!
2008 dates: In October (precise dates pending; awaiting Slow Food's dates)
LAST-MINUTE SALE
Save $400 on Super Tuscan Sampler (Sept. 24-29, 2007)
What's so super about Super Tuscans? Find out while exploring the Maremma coast, called "the Wild West of Tuscany." Then travel back in time to the medieval city of San Gimignano, home to Dante's Vernaccia wine.
This tour also offers a look at olive oil production, masterpieces of Italian Gothic art, and the Etruscan city of Volterra.
FROM THE DOLCE VITA KITCHEN
Ratatouille
I know, I know. Ratatouille is French, not Italian. But in honor of the animated film Ratatouille - a delicious treat for foodies of all ages - I'm including a recipe.
In the movie, a nouvelle chef worries that ratatouille isn't upscale enough. It's "peasant food," she scoffs. But when the snooty food critic tastes their rendition, he's whisked back in time to the country kitchen of his childhood, where mama's ratatouille soothed all wounds and was the ultimate comfort food.
The following recipe has been a staple in my kitchen since it first appeared in Gourmet in 1991. With its garden-fresh veggies, fragrant basil, and dash of fennel seed, it's a perfect late-summer side dish. Or it can be served as an appetizer with break and crackers.
 RATATOUILLE
(serves 4)
1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch cubes (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1-1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves
In a large skillet cook the onion and garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until vegetables are tender. Stir in the oregano, thyme, coriander, fennel seeds, salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well.
The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
WINE PAIRING: A dry rose from Provence makes a natural pairing for this Provençal dish. If going Italian, try a Pinot Grigio from northeast Italy. Tiefenbrunner's Pinot Grigio delle Venezie is a great wine at a great price, showcasing the grape's characteristic Golden apple and pear aromas with a zippy citric edge. Schiopetto's Pinot Grigio Collio is more rounded and opulent, with mellow golden fruit and a clean, persistent finish.
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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