There's Still Time...

Since we last wrote you, our Tuscany tour in May sold out, and our Liguria tour in May is ALMOST full. So if you're thinking of joining us in Italy this year, here's an updated list of where you can join us:

LIGURIA: This is the most beautiful location: We moved here from the US last year  because we couldn't get enough of the crystalline waters, the green mountains, the colorful houses, not to mention the amazing food!! (see the photo above? That's what we're talking about!) Snag the last few spots in our spring Liguria tour or book our September tour before it fills up.
TUSCANY: Is there a region that epitomizes Italy more than Tuscany? We've been renting the same charming Tuscan fifteenth-century villa (complete with swimming pool overlooking an olive grove) since 2019. We sold out our May tour quickly, but still have room in our October tour, when the grape and olive harvest will be in full swing.
PUGLIA: Want to spend a week in a trullo (unique white-washed stone homes with conical roofs that have made the region famous the world over)? Join us on our Puglia tour this September and live the magic of southern Italy, an area renowned for its  heirloom pastas and aromatic breads. 
SICILY: This is a two-for-one: Experience the Baroque wonders of Sicily's hill towns and the majestic mountains of Calabria on our October tour. This is the ideal tour for adventurous travelers, those looking for hidden gems and off-the-beaten track moments (not to mention, some of the best food you'll ever eat!).

TOUR DATES AND LOCATIONS 

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

All our tours, no matter the regions we visit, are a way to enjoy Italy through a culinary lens. The only prerequisite is a love of food and an appetite for pleasure (and maybe some pants with an elastic waistband). Group size varies, but we max out at 24 participants, which makes for highly interactive cooking classes, fun meals, lots of laughter, and plenty of new, lasting friendships.

All our tours focus on smaller destinations; you can visit Florence, Rome, Venice, and Milan on your own, so we include small towns and out-of-the-way villages in our itineraries. We seek out local food producers who work on an artisanal level, and we reserve tables at characteristic restaurants (some fancy, others not so much). Our daily cooking classes are all about getting involved: we make a full menu each morning, then enjoy our culinary creations with wine before heading out to discover nearby towns.

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

“Grazie mille for an unforgettable experience in Tuscany. The trip was everything we thought it would be and more. Your attention to detail and warm and welcoming personalities were so appreciated. We will be dreaming about all of our wonderful meals for a very long time. It really was the perfect vacation: beautiful scenery, perfect weather, great people and delicious food. Thank you again for making the trip so wonderful!"
Mike W. and Deb. K., Old Forge, PA  Tuscany & Beyond Tour 

“Thank you for an exquisite week in Liguria. I can't tell you how much I enjoyed our tour - it was absolutely the best vacation I've ever had! Haven't stopped talking... or thinking... about the trip. I understand now what people mean when they say that Italy "gets under your skin." Am already planning a return visit. Count on me to be among the first to sign up for next year's trip! ” Nancy S., Alexandria, VA Liguria Tour 

Crispy Polenta Fries with Calabrese Chili Dip

These crispy-on-the-outside, creamy-on-the-inside polenta fries aren’t really fried, they’re baked, and it’s hard to stop eating them. We love them so much that we usually double the amount of polenta we make just so we have leftover to repurpose for this addictive finger food.
You can opt for full fat Greek yogurt instead of the mayonnaise for a lighter dip. And if you aren’t fond of spicy flavors, omit the Calabrese chili in the dip and substitute a spoonful of chopped fresh herbs or basil pesto.

TOTAL TIME: 3 Hours including 1 and 1/2 hours cooling and 25 minutes baking

ACTIVE TIME: 1 hour

Serves 2 as an appetizer or 4 as finger food
 400 grams (10 ounces) cooked polenta
 Extra-virgin olive oil for brushing
 ¼ teaspoon salt
 1/8 teaspoon freshly ground black pepper
 30 grams (1 ounce) mayonnaise
 ½ teaspoon minced Calabrese chili in oil
 1 small garlic clove, grated

1. Cook the polenta a few hours before you plan to serve this dish (instant polenta is fine for this dish).
2. While it is still hot, spread it out onto a baking sheet lined with oiled parchment paper.
3. Brush the top with olive oil and press down with a large piece of plastic wrap to protect your hands from the heat and flatten the polenta evenly; it should be about 3/8-inch (1-centimeter) thick.
4. Make sure you get all the air pockets out and try to keep the polenta in a nice, even shape, so that you will have less waste when cutting into rectangles.
5. Cover with plastic wrap and cool a few hours (or overnight in the refrigerator).
6. When you are ready to serve, preheat the oven to 425°F convection or 450°F regular.
7. Brush the top of the cooled polenta with olive oil and season with 1/8 teaspoon of the salt and 1/16 teaspoon of the pepper.
8. Using a pastry wheel or sharp knife, cut into rectangles measuring about 1-inch x 3-inches (2.5-centimeters x 7.5-centimeters).
9. Place onto a baking sheet lined with oiled parchment paper. Spread the polenta rectangles apart so there is room for them to crisp and brown nicely at the edges; they shouldn’t be crowded.
10. Bake in the preheated oven for 25 minutes, or until golden at the edges and just starting to crisp up a bit; they should still be creamy inside, not dried out. The contrast between the crisp outside and creamy inside is key to the success of this dish; if your oven runs hot, you may want to bake the polenta at a lower temperature or watch it carefully.
11. Meanwhile, make the dip: Combine the mayonnaise, chili, grated garlic, the remaining 1/8 teaspoon of the salt, and the remaining 1/16 teaspoon of the pepper in a bowl; refrigerate until needed.
12. Serve the polenta fries hot or at room temperature, with the dip.