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IN THIS NEWSLETTER:
 

Christmas 'gathering' November 16th

Do you have the best travel tips? We have 2 copies of 'Two Greedy Italians' by Anthony Carluccio and Gennaro Contaldo for the best and most unusual travel tips (ones that really work).

Salvatore's best batter in Italy recipe - scrumptious - Stuffed Zucchini Flowers

New Tour Date for Ciao Bella Tour September 2014

My Best Sunset Photo of Santorini - I took this!


A glass of Christmas cheer
16th November  from 4-6pm 


Carlisle Wine Bar
137 Carlisle Street, Balaclava 3183 


This very casual get together will obviously be in Melbourne (that's where we call home) so if you are going to be around in this great city on this date, mark it in your diary to start early on the celebrations. Catch up with others from your tour or meet those you travel with next year.

For those who have already replied - you're on the list.  For those who would like to attend please let me know asap as we have limited places available.

Let me know if you are able to make it by replying to this newsletter or phone on (03) 9822 6917. Did you notice we have a new telephone number?
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Do you have the Best Travel Tip?
The internet is awash with great travel tips and everyone has their own that work for them.

 If you think yours is a little unusual (and works) send it in by replying to this newsletter and if we think it's great you will win a copy of the' 2 Greedy Italians' hardcopy cook book.  This book is an oldie but a goodie and we have 2 to give away.

My best travel tip?  Apart from my Eagle Creek travel cubes and envelope (more info here..) I travel with 1 or 2 metal coat hangers and 4 pegs.  Why?  In modern hotel rooms most coat hangers are attached to the rail in the wardrobe.  When I wash something I like to hang it over the knob of a door or the shower rail which you can't do with the coat hangers in your wardrobe. They take up no space in your suitcase at all and are very light. And yes, I also have one of those elastic washing lines but I find I use the hangers as they are easier.

New Tour Date Added

Ciao Bella September  2014 Tour announced:  


We have just released a new date for the Ciao Bella Tour - a few places still available.

More information here....
We are new to Facebook - follow us to find out what's new with us, what's happening in Italy and Greece and also how to find out about some great deals and offers in the coming year.

Our Tours for 2014

Not only Italy....but also Greece!


Our tours for 2014 are filling fast so if you are thinking about travelling with us next year don't miss out on your spot.


JUST ADDED

Ciao Bella Tour to Italy Sept 2014 
More information here....

April 2014 - Taste of Tuscany Tour  
click here

May 2014 - Ciao Bella Women's Tour to Italy
click here  6 places remaining

May 2014 - Women's Tour to Greece
click here  (6 places remaining)

June 2014 - Amalfi Coast and Isle of Capri  
click here

August 2014 - Rome, Amalfi, Tuscany Tour 
click here (8 places remaining)

September 2014 - Greek Indulgence Tour (mixed) 
click here

September 2014 - Rome to Florence Tour 
click here
Stuffed zucchini flowers are absolutely delicious - I love them. Sometimes though when I order them the result can be very hit and miss, soggy and heavy on the outside and not crunchy.  There is a big difference between ordinary stuffed flowers and the stunningly delicious ones produced by Salvatore Barba in Positano, the head chef of Il Ritrovo in Positano.  

Salvatore has many secrets (there are some he won't tell) but he agreed to share the secret of his batter which really is the key, it's more like a tempura so light and crunchy.

This can be used for all types of vegetables but especially zucchini flowers - so yummy, you'll thank me for this.  


Batter for Vegetables and Zucchini Flowers

250 grams of flour 00  (00 flour can be bought in Italian grocery shops or even some of the better supermarkets) 
Small glass of beer (Italian or Australian it doesn't matter)
2 tablespoons of grated parmesan  cheese
2 eggs
salt and pepper
enough water (this is what the recipe says! but enough to make it not too thick and not too runny)

Process:
Put the flour into a large bowl, add the beer and stir with a whisk. Whisk out the lumps.  Add the beaten eggs, salt and pepper, parmesan cheese and just enough water to make the mixture smooth - not too thick.  Immerse the flowers (or vegetables) in the batter and fry in hot peanut oil, turning when one side is blonde (his word, not mine).  Put them on some absorbent paper and eat asap. Enjoy.

Now you have the best recipe for the batter - what do you stuff the flowers with?

Filling:
300 g Mozzarella, chopped (squeeze off extra liquid if necessary), 100g of good ham, 100g of parmigiano reggiano grated - mix together. Easy!

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The island of Santorini is absolutely stunning and people travel from around the world to photograph the most magnificent sunset over the caldera.  The white washed buildings contrast with the gorgeous and brilliant blue of the church domes, it really is an amazing scene.  

Our hotel is very unique- the rooms are old cave houses used by the fishermen of the island in years gone by  and is in the most magic spot to snare the best sunset photograph.

If I can do this imagine what you can do!

Join us in Greece in May (women's tour) and September (mixed tour) - some places still available


Until next time,
Ciao Annette
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Copyright © 2013 Italian Indulgence, All rights reserved.
October, 2013 Newsletter

Our mailing address is:
PO Box 2078, Caulfield Junction Victoria 3161
Phone (03) 9822 6917

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