Kimberly's Italy

Please follow us on: Instagram or Facebook. Grazie Mille!In this episode of our podcast, Kimberly and Tommaso continue their discussion on the Dolomites, focusing on the second half of their recent trip to Alta Badia, local conservation efforts, historical insights, and practical travel tips for visiting the region.Key Points:UNESCO Protection in the Dolomites:Kimberly highlights how the UNESCO World Heritage status protects the natural landscape through zero-emission public buses, recycling stations, and sustainable travel initiatives.Mountain hut managers work together to protect the environment and share conservation ideas.Zero-Emission Transit and Travel Tips:Tommaso shares details about the lime green buses running on hydrogen fuel cells and electric motors that recover energy on descents.Kimberly recommends purchasing gondola and chairlift tickets online via QR codes to avoid long lines during peak summer months.The History and Geography of Lagazuoi:Kimberly and Tommaso discuss the unique geological formation of Lagazuoi which originated from an ancient sea and features fossilized atoll reef walls.The area holds World War I history, where the Italian Alpini and Austro-Hungarian troops engaged in underground mine warfare using pickaxes and shovels.Navigating Crowds and Fall Weather:Kimberly and Tommaso experience heavy tourist crowds even in early September and discuss the seasonal closures of cable cars and rifugios heading into November.Kimberly provides tips on mountain driving, noting the intense switchbacks of road SS 243 and the importance of passenger assistance during rainy weather conditions.Looking Ahead:Kimberly and Tommaso preview the next episode, which covers their recent trip to Bologna and Tommaso's ongoing quest to master ragù bolognese.Join us in this episode as Kimberly and Tommaso share realistic insights and personal experiences on traveling through the stunning Italian mountains.

Please Follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook ⁠⁠⁠⁠⁠⁠! In this special 200th episode, Kimberly and Tommaso celebrate a milestone while discussing their upcoming move to Italy. They share insights into Italian holiday traditions and meals, offering a look at how these differ from American celebrations. Key Points: The Podcast’s Journey: Kimberly and Tommaso il Favoloso reflect on 200 episodes of their podcast which they started during COVID.. Their podcast’s goal has always been to share their love of Italy and offer travel insights. Future plans include returning to a weekly episode schedule after their move to Italy. Thanksgiving in America vs. Holidays in Italy: Kimberly describes the traditional American Thanksgiving meal, which has remained largely unchanged for 400 years. Tommaso shares his enjoyment of the Thanksgiving meal. The conversation shifts to Italian holiday meals, highlighting their variety and cultural significance. Visiting Italy during a holiday offers a chance to experience unique traditions and less crowded destinations. Italian Christmas Eve (La Vigilia): Most Europeans celebrate Christmas on Christmas Eve with their main meal. The traditional Christmas Eve meal in Italy is seafood, a “lean day” without meat. Italian Christmas Eve dinner begins early with aperitivo, followed by antipasti (no meat), pasta or risotto and fish as the main course. Desserts include panettone, pandoro and torrone. Kimberly recounts loud, lively Christmas Eve dinners in Milan with extended family. Italian Easter (Pasqua): For Easter, Italians eat lamb, not ham. The day starts with Colomba, a dove-shaped, sweeter version of panettone, symbolizing peace and rebirth. Eggs are important, appearing in dishes like torta pasqualina and brodetto pasquale. Artichokes, asparagus, or chicory accompany the lamb. A popular dessert is pastiera napolitana, a creamy, sweet cake from Naples. Other Italian Holidays: Italy celebrates several non-religious holidays, such as Liberation Day and Festa della Repubblica. Religious holidays like Ognissanti on November 1st involves eating Pane de Morti (bread of the dead). New Year’s Eve (Capodanno) is a religious holiday focused on symbolic foods for luck and prosperity. Old school Italians eat 12 grapes at midnight for luck in each month of the year. Epifania (Epiphany) on January 6th, marks the end of the Christmas season and includes a fun tradition with La Befana, a kind witch who brings treats. Celebrations for La Befana include a regatta in Venice and a national festival in Urbania Planning Your Trip: Experiencing Italian holidays offers a chance to enjoy different cultural traditions and foods. Agriturismos or small family-run hotels are ideal for experiencing traditional holiday meals. Join us in this episode as we uncover the true essence of Italian holiday traditions, providing a realistic and enriching perspective on what to expect and enjoy.

Please Follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠ ⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook ⁠⁠⁠⁠⁠! In this episode, Kimberly and Tommaso apologize for the delay in their latest release. They then dive into a discussion about their favorite meals in Italy, looking back at 28 years of travel. Key Points: Kimberly and Tommaso offer a sincere apology for the delayed episode. They recap their previous discussion on favorite cities and regions. The main topic is their favorite meals in Italy, spanning 28 years of travel experiences. Episode Highlight: First Italian Meals in Cervinia Kimberly and Tommaso recount a ski trip from Zermatt, Switzerland, down to Cervinia, Italy. Kimberly describes their incredible hunger after the challenging ski descent. Tommaso recalls his memorable Zuppa Valdostana, a rich beef broth soup with bread and fontina cheese. Kimberly shares her delight in eating polenta with fontina cheese and red wine. They reminisce about a Raclette lunch with Matterhorn views, marking it as a beautiful outdoor dining experience. Meals in Lago di Como and Florence: Kimberly shares a story about visiting friends in Lago di Como, coinciding with their annual Brunello bottling celebration. Tommaso describes enjoying five to seven-year-old Brunello with grilled beef prepared by an international meat dealer. Kimberly celebrates her 40th birthday lunch at Alvalu in Tremezzo, featuring simple tomato pasta, cured meats, and a beautiful fruit tart. They both recall the unique grappa infused with blueberries, made by monks. Rome and Florence Culinary Experiences: Tommaso shares his first carbonara experience in Rome in 2021, describing it as a moment of pure paradise. Tommaso notes the relaxed dining pace in Italy, contrasting it with the faster pace in America. Kimberly describes a simple, attractive enoteca in Rome where they enjoyed another carbonara and a mozzarella di bufala appetizer. Tommaso discusses his anticipation and enjoyment of Bisteca Fiorentina in Florence, splitting it with a friend. Kimberly remembers the bright and loud atmosphere of the Florentine restaurant, a contrast to their preferred dining setting. Southern Italy and Pizza Delights: Kimberly highlights her favorite meals in Puglia, particularly a salad with tuna, mozzarella, and local vegetables, drizzled with Puglian olive oil and served with local bread. Tommaso praises the simplicity and quality of Puglian bread. Tommaso declares his favorite pizza was in Ischia, preferring a heartier style with onions, mushrooms, and prosciutto. Kimberly recounts a standout Napolitano pizza experience in Torino, found in a residential neighborhood across the river. Tommaso reflects on the ongoing challenge of finding the “next best something” in Italian cuisine. Coffee and Truffles in Torino: Kimberly raves about the bicherine, a coffee layered with dark chocolate, espresso, and frothy cream, at Cafe Bicherine in Torino. Tommaso praises a wide noodle pasta with shaved white truffles, enjoyed during truffle season in Torino, paired with a bottle of Barolo. Join Kimberly and Tommaso as they revisit their most cherished Italian meals, sharing anecdotes and insights from decades of culinary adventures. Kimberly and Tommaso share their most memorable meals from 28 years of Italian travels, from ski trips to Roman trattorias. This episode explores Italy’s diverse culinary landscape and the joy of savoring food and culture.