Food on Tour

Experiencing local cuisine is one of the best ways to immerse yourself in a destination. We hear from Collette passengers all the time who tell us that exploring the gastronomy of different countries were some of the highlights they remembered most fondly about their trip.

Cuisine rooted in history   Food and wine shared among loved ones and new friends is part of what makes touring with a group special and these meals can reveal a lot about a place. Along with cultures and traditions, local cuisine is often tied to a destination’s history.

With that in mind, Collette designs many itineraries to include hands-on cooking and food demonstrations by local chefs as well as experiences focused on culinary delights to please today’s travelers’ adventurous palate and interest in gastronomy.

Recipes from around the world

With over 125 tours to all 7 continents, the Collette team has enjoyed its share of meals around the world. Everyone comes back with a few favorites – those dishes made with fresh, regional ingredients that they rave about when they return home.

From time to time I’ll share a recipe with you for some food favorites from around the world. If you get a chance to try it out, I’d love to hear what your taste buds thought.

FEATURED DESTINATION:  Italy

Where else to start but Italy? Here is where sharing a meal of good food and wine is engrained in their culture. Grilled seafood fresh from the Amalfi Coast, veal saltimbocca in Rome, cannoli in Sicily and tiramisu in Naples…I’m hungry just thinking about Italy.

             Chicken Saltimbocca

1 lb. skinless boneless chicken breasts

2 tsps chopped fresh sage, leaves or

3/4 tsp dried leaf sage

1/4 tsp salt

1/4 tsp freshly ground pepper

1 tbs olive oil

2 oz very thinly sliced prosciutto

3/4 cup shredded part-skim mozzarella cheese

1/2 cup dry white wine

Pound chicken breasts until even in thickness.  Season lightly with sage, salt and pepper.  In large nonstick skillet, beat olive oil over medium-high heat.  Add chicken and cook until browned on one side, about 3 minutes.  Turn and layer with prosciutto and cheese.  Reduce heat to medium-low, cover pan and cook until cheese is melted and chicken is white throughout, about 2 minutes.  Remove from pan.  Stir in wine, scraping brown bits from bottom of pan.  Boil until slightly reduced, about 3 minutes.  Spoon sauce over chicken and serve.  Serves 4.

 Bon apetit!

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posted by Melissa McKee

Collette Vacations

Tags: 2010, Arts & Culture, Collette, Destination Spotlight, Escorted Tours, Food, Italy, wine

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