Barbera - another star of Piedmont wines, Openings in our September 29th Tuscany Culinary Tour!
Ciao a amici!
Dreaming of joining us in Italy this year? Last minute cancellation has opened up 2 spots in our Tuscany tour - September 29 - October 6, 2018!!  Contact us immediately if you'd like to join us! This is our full immersion wine and food tour with an autumn focus - truffles and the vendemmia, wine harvest. We have a wonderful adventure planned!

This month we're still in Piedmont - Barbera wines from this region are just perfect for summer fare. And by request, here's Gina's peach cake recipe. It is peach season now and so many varieties are hitting the markets and stores. Hope you can join in on the fun!
Buon appetito!
Gina and Mary
Our wine of the month: Barbera of Piedmont
Barbera is one of the traditional grapes of Piedmont and is the most widely planted in that region. Barbera ripens late in the season and is high in acidity but has a deep color, bright red cherry fruit notes and low tannins.
Traditionally, Barbera was considered the "people's wine" thanks to its easy-drinking character, its versatility at the table and its ability to complement the local cuisine. Beginning in the 1980's, however, several producers began to transform the image of Barbera d'Asti and have taken the wines to a superior level and a more diversified style.
This usually means they started aging the wines in oak, which is appealing to the modern palate but wasn't typical of the wine originally. Luckily, Barbera has a high affinity to oak, especially new barriques. The oak adds the tannin that barbera lacks, tames its high acidity and improves thestructure and balance of the wine.  
Look for Barbera d'Asti and Nizza Monferrato in your local store, it's worth the hunt! We enjoyed Barbera d'Alba during last month's culinary adventure to Piedmont. 
It's Peach Season - Torta di Pesche (peach cake)
What a wonderful time of year with peaches coming in! One of our favorites to make is this delicious, easy dessert to share with friends.  
This delicious rich and buttery dessert is called a cake, but has a consistency more like a pudding. It's made in the summer when the fruit is in season. Pears, apples or plums can be substituted.
2 eggs
1 cup sugar
6 T. butter, melted
6 tbsp flour
1 teas baking powder
3 cups peaches, cut into chunks
Beat eggs, sugar and melted butter together with a whisk until lightened. Mix flour and baking power together and sift over the egg mixture, beating to incorporate. Mix in the fruit and place in a buttered spring form or cake pan. Bake at 350 for 45 minutes, until the dessert is nicely browned and set.
Let cool, decorate with powdered sugar and scoop into serving bowls or plates.
This Month's Italian saying...
"Ne vale la pena"!

In translation - It is worth it!  Literally: "The pain is worth it"  
Ever suffer through something, but the pain was worthy in getting the result?  Like maybe enduring an overnight flight to Italy in coach and once you get there,  
you can enjoy your destination? 
Our Culinary Tours to Italy
Interested in traveling with us? Be sure to check out the schedule - 2019 is filling up.
We've had spots open up for September 29th Tuscany culinary tour! Contact Mary to get the details - or call: 972-342-8308. Special pricing for 2018!
Gina Stipo and Mary Stipo Potter | Ecco La Cucina| 1-972-342-8308| Email | Website