Looking Ahead to 2024...

Year's end means different things to different people. But one thing most of us share is the habit of making resolutions, taking stock of the year that's closing and thinking of how we can make the next year better. Often that means weight loss goals, diets, exercise... and while we laud these healthy objectives, the fact is that this type of resolution tends to fizzle out after a few weeks.

But the resolution to treat yourself better is easier to maintain, and just as healthy. And one way to do so is to plan exciting activities that spark interest and fill you with joy.

Enter our culinary tours to Italy.

This is the perfect time to look ahead to 2024, to plan your dream culinary vacation. Whether you prefer the south of Italy with its artisanal breads, fresh cheeses, and honey-laced sweets, or the north, with its hearty meats, ethereal pastas, and elegant desserts, we've got you covered. We have 6 tours planned in the spring and fall of 2024, each packed with incredible once-in-a-lifetime experiences in breathtaking locales.

TOUR DATES AND LOCATIONS 2024

• Liguria: Splendors of the Italian Riviera    May 5-11 & September 1-7
  
• Tuscany & Beyond  May 12-18 & October 13-19
  
• Puglia & Beyond   September 22-28
  
• Sicily & Beyond  October 2-10
  

Whichever tour you choose, we promise you an abundance of delicious food and wine, the opportunity to learn from local food artisans, an insider's view of each town we visit, plenty of laughter, and new friendships. We'll cook together in the mornings, savor a lazy lunch with wine, enjoy private culinary experiences (think gelato-making with a world-renowned expert, how to make burrata, or tasting little-known wines in a fourteenth-century estate) before sightseeing and having sumptuous dinners at the region's best restaurants. It doesn't get much better than that!

Are you ready to treat yourself to a week you'll never forget? Call us at 347 566 2212 (we're on Italy time, so 6 hours ahead of US Eastern Time Zone) or email us at micol@rusticocooking.com

What Our Clients Are Saying

“Of all the trips we've been on since retirement (not enough to be sure) our Italy trip with you was the best, hands down. The beautiful countryside, the stellar accommodations, the delicious food, the many many many bottles of wine, not to mention the fab hosts was an 'Over the Top' experience. In need of repeating.” Patricia & Bob K., Middle Village, NY, Tuscany & Beyond Tour 

“You are such a sweet couple and we truly felt your heart and desire to make everything so special. This will definitely be one of our favorite vacations ever! The trip was just the right amount of cooking class, touring and sightseeing, shopping and great dinners in wonderful restaurants... There are definitely other parts of Italy we would like to visit or spend more time so we look forward to going back with you on a future trip.” Chris T., Decatur, AL, Liguria Tour 

The Ultimate Tiramisu

This was our most popular dessert when we ran our cooking school in NYC, and it's a perfect recipe for the holidays: it can be made entirely ahead and tastes even better after it rests in the fridge overnight; it calls for mostly easy-to-find ingredients; and it looks gorgeously elegant despite how easy it is to make.

Serves 6

For the Mascarpone cream:

180 grams (3/4 cup) heavy cream

225 grams (8 ounces) Mascarpone (preferably imported Italian)

25 grams (2 tablespoons) sugar

1 teaspoon vanilla extract

For the espresso soaking liquid:

2 cups brewed espresso, cooled to room temperature

50 grams (¼ cup) sugar, plus extra as needed

45 grams (3 tablespoons) rum

To layer:

18 crisp ladyfingers

2 tablespoons unsweetened cocoa

Make the Mascarpone cream: Beat the heavy cream to soft peaks in a cold bowl. 

In a large bowl, stir together the Mascarpone with the sugar and the vanilla extract until perfectly smooth.

Fold in one third of the whipped cream, being careful not to deflate it. Then fold in the remaining whipped cream, again being gentle so you don’t deflate it.

Make the espresso soaking liquid: In a shallow and wide container, combine the espresso with the sugar until the sugar dissolves, then add the rum; taste for sweetness and adjust as needed.

Dip the ladyfingers, one at a time, into the espresso mixture. It is very important that the ladyfingers be well soaked in the espresso mixture or the tiramisu will be dry and bland; however, don’t oversoak to the point where the ladyfingers become mushy and fall apart; there should still be a little resistance. (Note: There may be leftover espresso; it makes a fine iced coffee.) Be sure to drip off excess liquid from the ladyfingers before you layer, or you will find puddles of liquid in the goblets later.

To layer: Lay as many ladyfingers as necessary to cover the bottom of a glass dish or trifle bowl.

Top with half of the Mascarpone mixture and dust with half of the cocoa, sifting the cocoa through a fine sieve to avoid lumps.

Make a second layer in the same manner and refrigerate at least 2 hours; the tiramisu keeps in the refrigerator up to 3 days and it can even be frozen and served as a frozen treat in squares. Serve chilled.

The Mascarpone mixture and ladyfingers can be layered in 6 goblets instead if preferred.