Our Approach Really Is Different

I really do enjoy reading write ups from other tour companies and reading about tours with other tour companies written by travel bloggers; while this is a competitive field, everyone in it really is friendly and open to sharing knowledge and experiences and I’m all for working to get clients the best experience for them, even if it’s ultimately with another outfit.

Reading reviews like this one and this one about other tours people have undertaken is informative for us, and makes clear the full extent to which we do things a bit differently.  From what I gather, one pretty common model involves a guide spending a few hours with you, often hitting the highlights and then getting you away from the beaten path a bit to give you a “feel” for a place like Rome or Venice, typically via a food or adult beverage opportunity to round the day out.  I think this model does have a place, especially perhaps for young couples in the 20-30 year old demographic who want to be left alone quite a bit (and make no mistake, you can have as little or as much of Doug Sassi’s advice and guidance each day you’re in Italy, it really is up to you what your daily itinerary looks like).   Don’t misread me to think I’m disparaging the knowledge, talent, or dedication of the folks running these types of tours; but I do think it important to note where our approach stands a bit apart from the crowd.

What we do is clearly different, and I think a bit more suited to the discerning traveler who wants a more immersive experiential approach that generates a deeper connection to what being an Italian is truly all about.  Our model isn’t a metered, canned approach that offers a predetermined amount of the expert’s time; by way of contrast, we offer you unlimited access to an artist and art historian’s encyclopedic Italy knowledge to make every moment of your stay in Italy a chance to soak up la dolce vita.   It’s a bit more leisurely in pace and offers the opportunity for ad hoc exploration, flexibility, and grants the traveler a more complete service that includes making getting to and from the destination cities and towns easier (if you prefer, we can configure your trip so that from the moment you arrive at the airport, we’ve arranged for everything, and you can just relax).   If you’re doing a seven or ten day tour, Sassi Italy Tours will be with you providing concierge level service for the full seven days or ten days; daily we’ll plan excursions with as many or as few adventures as you like, and with breakfast, lunch, and dinner options throughout keeping you constantly in touch with simple fresh ingredients and rustic old-school preparation that makes Italian cuisine so unique.  Because your time with us is extensive and vast, there are simply far more opportunities to show you things you’d miss otherwise and to keep you in touch with Italian culture.  Our approach gives the discerning traveler a broader, fuller, and warmer emotional connection to the real Italy.   Sassi Italy Tours’ approach can honestly give you the essence of what being an Italian is really about, even if only for a week or two that you’re there.

Again, no disparagement of the three hour quickie intended, as for some folks it clearly has its place, and you can see both the compulsory “highlights,” monuments, and occasionally off-the-beaten-path special experiences this way.  But for a more thoroughly engaging experience that ties it all together, our round the clock guidance offers far, far more and I think leaves a longer lasting impression on the well-rounded traveler.

Italian Dinner Family

Want to taste honest-to-goodness cucina italiana at its most authentic?  A real experiential take on what Italian cuisine is really all about?  This looks like a great way to go about it.  One of the perks of working with us for your Italy experience:  we’re not going to try to ram you into a series of tourist trap restaurants from whom we’re getting kickbacks.  We’ll instead arrange this kind of meal for you so you can taste the real Italy and enjoy the best meals you’ll ever have in the company of friends.

If This Doesn’t Make You Want To Travel Now…

….nothing will! Take two minutes out of your day to just enjoy this, you won’t regret it.

La Dolce Vita! Doing things the artisan’s way and savoring them.

Edit:  the wife pointed out the embed wasn’t working properly, so retrying.

Transitioning Most of Our Web Presence Here to WordPress…

…and it’s a lot of publishing new pages.  Apologies to any followers that got bombed with emails last night as I moved a lot of it over.  Few more pages and I’m done :). 

Glad Someone Is Pointing This Out

Nothing better than when the waiter or server (on the American side of the Atlantic) tries to correct you into saying  it “broo-shetta.”   Though I’ll wager if you’re reading this, you probably already know how to say “gnocchi.”

Speaking of gnocchi, last night we made my interpretation of a boscaiola with some sauteed Swiss chard (garlic, olive oil, fresh cracked pepper, balsamic).  If you’re looking for a recipe that kids will eat until the cows come home, this might well be the ticket for you!  It’s savory and rich without being overly heavy, and those umami flavors really seem to hit the spot for our two and three year olds.  The three year old is a picky, finicky eater anymore, and she actually asked for seconds.   I minced in a blender three kinds of mushrooms (would have liked to have used porcini, but was late getting dinner on the table and thus was limited to what my local grocery had available, and so I used baby bellas, regular white mushrooms, and some dried portobellas) with garlic and white wine (sherry might be even better if you want even more of that sweet and savory combo).  I also substituted for the parsley most boscaiola recipes call for some fresh sage, and sauteed it in some butter and olive oil to keep it from sticking.

Cooked the gnocchi, and finished them in the boscaiola, and plated with the chard and a sprinkle of grated cheese.  No sale on the chard to the little ones, but that just meant more for me.

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Geneology

Geneology

This is neat! 
If you’re of Italian descent and curious about where your family is from and your family history, you might find this link helpful.  Give it a click!

Valentine’s Nebbiolo

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Making the wife some penne pomodoro, and since it’s a lovely Valentine’s evening, we splurged on some Nebbiolo.

Paitin’s DOCG Nebbiolo is cherry-garnet in the glass, with an understated nose but a pleasant mouthfeel. Tarrish, tobacco flavors up front as you’d expect, not a whole lot of fruit.

Short finish but really, really nice. Try it!

Valter’s Osteria

Valter's Osteria

Was in Salt Lake City for business this week, and stayed in a cute boutique hotel in downtown called the Peery Hotel. Across the street is Valter’s Osteria, run by Valter himself. Valter’s a cordial, warm, and convivial host who makes you feel like an old friend immediately, and the atmosphere he creates coupled with the food makes for just the experience a weary traveler needs. Valters’s from a town near Firenze (Monte San Sevino) and thus his cuisine is rustic Umbrian and Tuscan, but elegantly prepared and presented with fantastic service and table side delivery. Pastas are made in house fresh, a great wine list with more than decent nero d’avola and chianti by the glass, and an authentic family-run feel that I’ve not experienced anywhere west of the Mississippi.

Two glasses of wine, dessert (lovely pistachio gelato), a hot chocolate with biscotti, grappa, bread with bagna cauda, and dinner were $75–not cheap by any stretch, for but for table side service by professionals, home made pastas, and flavors hard to find anywhere this side of the Atlantic? A good deal indeed.

Dinner was fresh gnocchi boscaiola–a lovely gravy of porcini and other assorted mushrooms served as a sampler with some handmade ravioli. One version was squash with sage butter, the other spinach with ricotta and lemon zest. My server Paul also gave me a taste of a gnocchi with white truffle sauce that was rich without being oppressively creamy–light and flavorful that left you just needing to “fare alla scarpetta” (sop up the sauce with bread).

Dessert was gelato, biscotti, authentic Italian style hot chocolate, and grappa. Lovely!

Grappa

If you’re in the SLC area, make the trip to see Valter. You’ll not regret it. Dinner hours only.

Sassi Italy Tours is on Twitter now…

…haven’t used it much in the past, but it probably makes sense to allow users of all sorts of social media outlets to reach out to us.  Follow us @SassiItalyTours.

Italian Wine 101 Doc & Docg

Learn it, live it, love it!

mywinechannel's avatarMyWine Channel

It happens most of the time while I am serving a wine to the new world tourists. They always ask me what the different ? Is Docg better than Doc ?

So lets try to answer this two questions by trying to explain first what is Doc (denominazione di origine controllata) “denomination of controlled origin” that comes from french style of classification the wine Aoc that literally means the same thing. This classification was made to designate wine quality by using geographical delimitation based on winemaking zones with particular names.

Example: Rosso di Montalcino Doc, this wine is made from grapes that only and only come from Montalcino area.

In the 1960s, Italy attempted to replicate the structure and design of the French AOC. They even took it a step further. Not only did they enact the DOC but they also added another acronym to define even higher quality wine…

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