May 16, 2025 • 42 mins
Apples and strudel, alpine cheeses and speck in Italy? Yes you can. Head to the northern region of South Tyrol with us and discover the traditional dishes and wine of the Dolomites mountains and beyond.
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The Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke
Read the full episode show notes here > untolditaly.com/273
NEW! - the Untold Italy app - DOWNLOAD FOR iOS • DOWNLOAD FOR ANDROID
The app is FREE to download and check out our Milan guide and general travel content. Upgrade to PREMIUM for a one time fee to access Rome, Florence, Venice, Sorrento, Cinque Terre, Amalfi Coast, Capri, Ischia, Tuscany, Lake Como, Lake Garda, Veneto, Lombardy, Campania and Lazio with much more to come
Support the show
Join our mailing list and get our FREE Italy trip planning checklist - subscribe here | Join us on tour: Trip schedule | Discover our Trip Planning Services | Visit our online store | Follow: Instagram • Facebook • YouTube • Italy Travel Planning Community • Online travel assistant
The Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke - yes there are two of us!
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- Subscribe to our mailing list and get our FREE Italy trip planning toolkit - subscribe here
- Need help with your trip? Check out our Trip Planning Services
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Editorial Information
The Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Where in Italy can you eat the most delicious apple
strudle and smoky ham. That doesn't sound so Italian, does it,
But it is. Let's go to the northern region of
South Carrol, where the cuisine is very different from the
classic pizza and pasta dishes we generally think of as Italian.
On this episode of the Untold Italy podcast.
Speaker 2 (00:26):
Tawatooti and Benvenuti Tuan told Italy the travel podcast to
where you go to the towns and villages, mountains and lakes,
hills and coastlines of Bela, Italia. Each week, your host
Katie Clark takes you on a journey in a search
of magical landscapes, history, culture, wine, gelato, and of course,
(00:48):
a whole lot of pasta. If you're dreaming of Italy
and planning future adventures there, you've come to the right place.
Speaker 1 (01:03):
Dreaming of arriving in Italy, strolling into a gelatia and
ordering your gelato with confidence. If you've been learning Italian
with language apps but still can't string a sentence together,
it might be time to try another approach. My friend
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travel ready Italian. Thanks to her unique eighty twenty method,
(01:25):
Michelle teaches you exactly what you need to know to
connect with locals and have more authentic travel experiences. There's
no getting bogged down in awkward phrases and unnecessary grammar.
As an adult learner herself with Italian heritage, Michelle really
knows how to bridge the gap between English and Italian.
As Roma from London said, the learning methodology is great.
(01:48):
I progressed much faster in the last four weeks than
I ever did on my own or using other language apps.
To find out more and claim your free Italian travel
phrase guide, visit untold Italy, comm forward slash Italian or
visit the link in the show notes. As a bonus,
you'll also get an exclusive twenty dollars coupon code to
use on any of Michelle's online self paced courses. So
(02:11):
visit untold Italy dot com, forward slash Italian and accelerate
your Italian language your journey today.
Speaker 3 (02:19):
To our friends.
Speaker 1 (02:20):
I hope everyone is having a wonderful week and as always,
you're dreaming of Italy now. Lately, I've been doing some
tidying and we're moving house and I'm just tiding up
a few things and I found one of my favorite
childhood books, which was Heidi, and it's the story of
a little girl living in the mountains. Now, if you're
familiar with this book, you'll know that it's set in
(02:40):
the Swiss Alps. And I bet you're thinking, what's that
got to do with Italy, Katie, But bear with me
because South Torrol region is not dissimilar to the Alps,
and it is really part of those central European mountain ranges.
Speaker 3 (02:55):
So the Heidi vibes are maybe.
Speaker 1 (02:57):
Not what we are expecting in Italy, but they are
really part of this region of northern Italy that we're
going to today. Apart from the scenery, everything about the
South Trurol region is much more like Austria and Switzerland
than it is like southern Italy, right down to the
cows wearing bells on the mountains, just like in Heidi.
Today we're chatting about the cuisine and wine of this
(03:20):
region with our friends Kate and Vinn, whose website Thrown
and Vine is an excellent resource for those of you
who want to travel to this beautiful region of South Turol.
I can't wait to hear all about their thoughts on
how to taste their way around the beautiful hills and
valleys and mountains of that region.
Speaker 3 (03:37):
So let's welcome them back.
Speaker 1 (03:40):
Then, Donati, Kit and Ben welcome back to the Untold
Italy podcast.
Speaker 4 (03:45):
Thank you, it's great to be here.
Speaker 3 (03:47):
Thank you.
Speaker 1 (03:48):
Oh it is so so good to see you again
and have a chat. And I love always speaking with
you because you've got so much patsion for the South
Tyrol region.
Speaker 3 (03:59):
And what's new? When are you going next?
Speaker 1 (04:02):
Tell everyone and tell everyone about themselves as well.
Speaker 4 (04:05):
Yeah, we're going actually funny, we just booked today and
we found a great flight deal, so we're going to
be going. I think we arrive in Munich on the
first of October and we're there for fifteen days. Yeah.
So what we typically do is we fly into either Munich,
Milan or Venice because of where we're based, and this
(04:29):
year Munich won So go to Munich, rent a car
and then drive a few hours down and then we're
in Paradise.
Speaker 3 (04:36):
Amazing.
Speaker 1 (04:38):
So Kate, how about you tell us all about you
and frown and vine because some people may not have
met you yet, but we want to make sure that
they know exactly what your passion is for.
Speaker 3 (04:48):
This area and how it came to be.
Speaker 5 (04:51):
Yeah, we first found the region and fell in love
with it when we went to may Rano about ten
years ago. So that was when we first went there
and just kind of stumbled across it in a trip
Advisor forum actually, and since then we've wanted to share
our love for it and honestly get to.
Speaker 3 (05:08):
Live in it day in, day out.
Speaker 5 (05:11):
So we started our own travel company and we focus
on South.
Speaker 3 (05:15):
Tyrol and the Dolomites.
Speaker 5 (05:17):
We do itineraries for people, so kind of personalized trip plans,
we do private day tours and just building out any
content that we think is exciting to share with the
rest of the world to introduce them to the region.
Speaker 1 (05:33):
And what I love about what you guys do is
it's so focused on the locals there and the local experiences.
A lot of people know about Dolomites in particular for
some of these amazing mountains and peaks and the lakes,
the Lagoibres especially, but I think we have got this
shared passion for the people and the culture there that's
(05:54):
really unique. And that's what I love that you are
able to connect people with that local culture.
Speaker 3 (06:00):
Yes, that's one of my favorite parts. Okay.
Speaker 1 (06:03):
So one of the best bits about the culture, obviously
in any trip to Italy and any region of Italy
is obviously the food and the wine, and it's no
different in South Corrol, and it's very special. So how
about you know, you give us a bit of an
introduction of the region and the cuisine and the wines
and we can go from there, because it's very different
(06:23):
to the rest of Italy, isn't it.
Speaker 4 (06:25):
Yeah. We kind of think as South Carol as a
land of wild contrast. So you have on one hand
you very Mediterranean lush valleys, palm trees orchards and vineyards,
and then on the other hand of Alpine which is
the Dolomites and the Texel Elks. So it's really really diverse,
and that kind of lends itself to everything from the
(06:46):
architecture that you see, to the traditions you experience, and
then of course down to the food. On top of that,
you also have a mix of cultures. In Southirol. There's
three official languages spoken, German which is about seventy percent
of the population, Italians twenty five percent, and then there's
a small population of Latin people and they speak their
(07:07):
own distinct language, and they're located in remote valleys of Dolomites,
so that all that the landscape and the culture kind
of mingling together really creates a unique cuisine and culinary
heritage that.
Speaker 1 (07:21):
Yeah, it is fascinating, absolutely, and it's so clean and fresh.
I mean, there's one thing when you go up there,
you really notice your lungs are just going, this is
a holiday.
Speaker 3 (07:32):
I'm loving this because.
Speaker 1 (07:34):
It's so clean and fresh, and that the water is
pure because it's coming straight off the mountain snow. And
and they've got a really strong commitment to sustainable practices
up there too, haven't they.
Speaker 4 (07:47):
Yeah, it's actually the region leads to Italy in organic farming.
You know. The reason I think that it's kind of
developed that way is because it's really a farm to
table culture. If you think about, you know, if you
had to live in the mountains, it's remote, you know,
and you have to develop means of survival, you know,
going back centuries, and that's kind of just been reflected
(08:08):
in how the cuisines evolved and the traditions that they have.
Especially in the fall, they do a lot of harvest festivals,
tourgulins a feast tradition, So it's really the mountain environment
that's really shaped all the food and wine of the region.
The vineyards can grow from six hundred feet up to
three thousand feet, so it's some of the highest vineyards
(08:30):
in Europe.
Speaker 3 (08:31):
I mean, it's super interesting, isn't it.
Speaker 1 (08:33):
Because people when they think of Easily and wine, they
generally think of Tuscany primarily Easily maybe or even Piedmont.
Speaker 3 (08:43):
But I mean it's a big wine producing.
Speaker 1 (08:45):
Region up there in Southrol and it's really really right wine.
Speaker 3 (08:51):
It's delicious.
Speaker 1 (08:52):
I just love watching the practices because all the vines
growing on the mountains, and yeah, you.
Speaker 4 (08:57):
Don't have to be a fan of wine to appreciate
the you're xeric because yeah, they go from the valley
all the way up to the mountains to some castle ruin, right,
So it's very beautiful. But it's actually the smallest wine
growing region in Italy. I think, Kate is it something
like less than one percent of the wine out of
Italy comes out of Celtier role.
Speaker 5 (09:19):
But I think they say that quality is in the
ninetieth percentile. So even though it's producing such a small
small volume it's incredibly high quality wines, and you notice
that when you taste it.
Speaker 1 (09:32):
You can't find them when you go back home. That's
the other thing, because they keep it for themselves.
Speaker 3 (09:38):
There's not.
Speaker 4 (09:41):
They're very smart. Yeah, and if you do find one,
you know it. Yeah, there's maybe a case in an
entire liquor store or wine shop and then it's gone
and then maybe you won't see it again for six months.
Speaker 1 (09:53):
So I've just boughts because I'm going off to Italy.
So but I've just really stocked up on my wine packing.
Speaker 3 (10:00):
So I forget.
Speaker 1 (10:01):
Them and I regret instantly because you can't take them
back in your hand lug.
Speaker 3 (10:06):
You did everyone, you're going to bring it back in your.
Speaker 1 (10:08):
Checked bag and not wanted to smash exactly we.
Speaker 4 (10:14):
Usually come back with because we visited so many different
vineyards and wineries, we probably have. We try to drink
them all while we're there so we don't have to
bring them back, but you know, we always end up
with at least a few.
Speaker 3 (10:26):
You have to bring.
Speaker 1 (10:27):
Something back so to have that little taste and remind
you of what's going on. So, how so they've got
these grapes, and you know one thing I remember when
we're in Marana, we went on the tappan Nina Walk,
which is a very popular walk that goes down the
mountain or the hills down into the town and along
the way there was a guy that was selling freshly
(10:48):
squeezed grape juice, Yes delicious, and I think it was
a EU or something, and there he was with his machine,
just squishing grapes, and then you just down on a
little bit inch and looked at out of the beautiful view.
Speaker 4 (11:03):
That's what's so great about hiking there is that you
can just hike for a few miles and you come
across a wine tavern, little wine stand and maybe a
farm stand selling anything from apples to juice to syrups.
It's wonderful, you know, Unlike when you're hiking. At least
where we live, we could hike for miles and not
(11:24):
run into anything, which you know, that's nice in its
own way, but when you're out all day, you kind
of want to stop and maybe have a glass of
wine or something to eat that's really unique to sell
your own.
Speaker 3 (11:35):
I think this is hiking on another level.
Speaker 1 (11:39):
So, like we've mentioned that they've got grapes in South Europe,
What are some of the other produce that I have
there that really drives the cuisine of the region.
Speaker 5 (11:48):
Yeah, probably apples is one of the biggest ones because
it's Europe's number one apple producing region, so they produce
a lot of apples every year, almost a million tons
each year, and that really you see throughout a lot
of the seasonal meals. And there's also a lot of
(12:08):
things like apricots. We end up with a lot of
apricot dishes and desserts, which is for a sugar fanatic
like myself, one of my favorite items, I would say.
Speaker 4 (12:19):
And then the other one that is pretty unique to
the region is chestnuts. They have chestnut trees that are
I think like six hundred nine hundred years old, and
a lot of the valleys and yeah, you go there
in the fall, you have to kind of watch for
your step because they'll just litter the trails. But the
Celta allions, they make everything from chestnut bread to chestnut beer. Kate,
(12:41):
I think you have a favorite dessert, chestnut hearts. You
only get in the fall. So they really take advantage
of what just naturally grows around them, which is really neat.
Speaker 1 (12:51):
And they look after the animals treat Are they they
really look after their animals.
Speaker 3 (12:56):
I'm sure that the pigs that eating the chestnuts.
Speaker 4 (12:58):
Yeah, that's probably. Yeah. I mean it's a place where
it's they really celebrate the small farm. I think there's
forty five hundred dairy farms in the region, and I
think the average amount of cows that they have is
like fifteen, so very small farms. So that's another really
unique thing is that they've kind of, you know, where
a lot of the world has gone to corporate farming,
(13:20):
they've really you know, stayed with being local and celebrating
and protecting the small family farms. In fact, I don't
think if you were to try to buy a farm
as an outsider, I don't even think you're allowed to.
I think it can only stay within the generations of
the families that live there, which is kind of unique.
But that you know that also lends to really local
(13:41):
fresh ingredients, sustainable practices because they have to. It's a
kind of a community culinary heritage where somebody down the
road is the butcher, and the next person is the cheesemaker,
and then someone down the trail is a winemaker and
they all work together.
Speaker 1 (14:01):
Yeah, I think the respect for the ingredients and the
land is very much part of the culture there.
Speaker 3 (14:07):
It's very on display.
Speaker 1 (14:09):
I was just mentioning to Cait and Vin before we
jumped on the recording to say that I just love
their passion for their region and how they've adapted modern techniques,
but they still always say very very true to their
local culture. And I think we can all learn a
lot from that. I mean, like, you know, I think
(14:31):
most of us appreciate some things about modern life, but
what they really have up there is a real sense
of community and supporting each other and the passion for
their land, which is so beautiful. And you know, I
really respect them and I enjoy being up there because
of that.
Speaker 4 (14:51):
Yeah, it's unique in that you can tell that they
really value tradition. And that's not just the old people
in South Carolina. It course down to the to the
youngest ones. We've been in many festivals and we've commented
how the children are there visiting or you know, partaking
in the dancing and the music. They're not on their
cell phones. Yeah, you know, it's pretty unique, I think,
(15:15):
because you know, I mean, you go around most places
and I had a nephew, you can't stop looking at it.
So I think it's for whatever reason culturally, they just
have figured out how to really celebrate those traditions and
keep them alive generation after generation.
Speaker 1 (15:31):
Yeah, I mean, I still like can't get overseeing the
teenagers wearing their later hosts.
Speaker 3 (15:36):
And that's my favorite.
Speaker 1 (15:38):
It's really shocking almost to our you know, brains that
have been sort of conditioned to think that, you know,
the way that our kids are these days is normal.
But for them, it's so much part of their culture,
and they're so proud of it, you know, and they
wear their you know, the floral garlands, they get dressed
up in the traditional costume and they I mean, I'm
(16:00):
sure there are some grumpy teenagers in South Europe, but
they seem to really want to be part of it.
Speaker 3 (16:09):
You're not sensing that teenage angst very much.
Speaker 4 (16:12):
In Yeah, that's kind of a surprising when you go
over there and you kind of expected to be like
every other teenager, you know, kind of rebettl against you know,
what's been done in the past. But over there they
just embrace it. And yeah, I think it just boils
down to strong traditions and culture.
Speaker 1 (16:30):
Yeah, and maybe you know, like I'm going to get
a little bit philosophical here now, guys. But maybe it's
because they do see a future in their home and
where they've grown up, so they can see that there's
plenty of opportunities for them not only to have a
good life, but also to do some you know, more
(16:51):
modern things, but still stay true to their additions, so
they're not wanting to necessarily get out and leave, which
is something that we do see a lot in our English.
Speaker 3 (17:01):
Speaking cultures as well. People.
Speaker 1 (17:03):
You know, everyone wants to go to New York or
la or you know, or I did. I wanted to
go to London. So yeah, maybe it's it's that the
way that that community and they've built the respect for
that community, and you know, they also have a one
foot in the future and one foot in the past.
Speaker 4 (17:21):
It also helps that they live in the most beautiful
place on the planet.
Speaker 3 (17:24):
Yeah, it's not hard on.
Speaker 5 (17:30):
It's one to talk to those younger generations to go
on here about how they're planning to innovate and move
things to the next level and modernize, but they also
had that strong connection to their heritage and their ancestry.
Speaker 3 (17:43):
Yeah, amazing. You can definitely learn something from them up there.
Speaker 1 (17:47):
All right, now, let's just get stuck into this food
because Kate, you mentioned apples, and like, the apple game
is really strong and I love apricots too, And you
do see that featured.
Speaker 3 (17:57):
A lot in breakfast.
Speaker 1 (17:58):
I mean the breakfast up there absolutely insane. If you
lack a breakfast and you want the whole option of breakfast,
this is where you've got to get people, because it
is the beast if we have a head hands down.
Speaker 5 (18:11):
Absolutely oh yeah, huge spreads wherever you go, with a
lot of fresh meats, fresh breads that were just baked.
I love the yogurt over there. You can really taste
off fresh it is, and then all of the fresh fruit,
like the apples are topped on there.
Speaker 3 (18:28):
It's phenomenal.
Speaker 5 (18:29):
Breakfast is absolutely my favorite end of the day over there.
Speaker 4 (18:33):
Yeah, I'll add to that that normally I wouldn't eat
cheese during breakfast, but the Alpine cheese is like, that's
usually one of the first things I go to when
I'm walking into the breakfast buffet at at a resort,
I go right for the Alpine cheeses. They're just made
out of haymolk, so it's very, very fresh and just
(18:56):
as a I don't know. I guess it more natural
tastes than some of the cheeses that I've tried elsewhere.
Speaker 3 (19:02):
Yeah. Do they have any specific varieties that you like?
Speaker 4 (19:05):
Yeah?
Speaker 3 (19:06):
Probably.
Speaker 4 (19:06):
My favorite would be a cheese called stell Vial. It's
kind of a sharp and tangy cheese. I think it's
aged I do want to say sixty days, but it's
actually been around for centuries and it's named after one
of the high alpine passes, might be one of the
highest in Europe that's located in Italy, Italy called the
(19:28):
Stelvio Pass. So it's a cheese that's from that side
of suits. Your role.
Speaker 3 (19:36):
Is that the one's got little holes in it? Slightly yellow?
Speaker 4 (19:38):
Yes, yeah, it's slightly yellow. There's another really unique cheese
called La grind, which is actually the name of a
wine variety, and it's a cheese that they actually soak
it in the wine and then add certain herbs and
stuff to season it. You can't you can taste a
hint of the wine and the cheese, but when you
pair it with a glass of wine, I don't think
(20:00):
there's anything better.
Speaker 3 (20:01):
Okay, I'm sold.
Speaker 1 (20:04):
I mean, sometimes you just get so obsessed with something
when you're there that you miss. I miss the lagrind cheese,
So I need to go back to South to roll,
but just back to the apples. Like at breakfast, they
also have this stroodle, like if you get to a
place where they've just made the fresh stoodle out of
the oven for breakfast, you're onto a winner. Like, let
me tell you my son had three pieces. I'm not
(20:27):
even going to go there. But like.
Speaker 3 (20:31):
I think it's a fresh air.
Speaker 1 (20:32):
You must you know, you like burn off so many
calories that you get hungry because you just, I don't know, somehow.
Speaker 3 (20:38):
You just eat.
Speaker 5 (20:39):
Yeah, it's probably the place I eat the most and
still manage to lose the most. So I think it's
a good combination healthy.
Speaker 3 (20:49):
So okay, apples, cheese, what else?
Speaker 4 (20:53):
Now?
Speaker 1 (20:53):
I think the one thing that is kind of so
obvious when you're up there is this obsession with pork
based products.
Speaker 3 (21:00):
So spick is the deal, isn't it?
Speaker 5 (21:03):
It is? Spec is actually a mountain smoked meat. And
I'm actually gonna let Vin do take that because he
that is one of his favorites and he is the.
Speaker 1 (21:14):
Steward.
Speaker 4 (21:15):
Yeah, spec is a it's a it's a mountain smoked
ham that is aged in the mountains for months, so
it's in a cellar in the mountains, so it gets
a lot of fresh air. They put a lot of
salt on it, they put juniper, and then each family
that produces spec and it has their own special recipe
to season it. So you can go through suit tirole
(21:38):
and or sell tirole and taste a variety of different
specks from different producers. And it's it's not something that
you would necessarily eat on like a sandwich. It's something
that you slice up and snack on. So a very
popular dish over there that's known as a mid afternoon
snack for South Carolean Farmers has called them a rende,
(22:01):
and that includes basically it's a wooden board served with spack, smoke, sausage,
alpine cheeses, and a crispy bread called shootar brum. And
it's great when you're out hiking and you don't want
a full meal, order a mirande. It's also called brettel
in some places, but that's a wonderful way to kind
(22:22):
of sample some of the local cuisine and also fill
up for some more hiking. So it's a great one
of my favorite dishes.
Speaker 1 (22:31):
It's so good, I reckon it tastes like the best
when you're up in the mountain there and you've just
you got that glass of wine or a beer happening,
and yeah, munching away and on. What I noticed earlier
this year when we were in sun Cantado and they
had these tiny little delis, that that's where you get
the specialty ones like you will see the big more
(22:53):
produced spec shops around towns, don't you like there are
there's a lot of them, you know, and feel like
they're very popular with the visitors, particularly from the Austria
and Germany, like they love going there.
Speaker 3 (23:07):
I can tell.
Speaker 1 (23:08):
It's like it's always crowded, but I always try and
look for the little delicatessens, the little you know, provadores
where you get the home grown ones.
Speaker 3 (23:17):
Exactly.
Speaker 5 (23:18):
Yeah, We've even been in little little restaurants or little homes,
and then folks will have these tiny little almost cave
like caverns sellars that they've got where they've bed's a
bunch of spec hung up that is working its way
through the very long process it goes through.
Speaker 3 (23:32):
So it's always always fun to see those.
Speaker 4 (23:35):
Yeah, when you walk through a place that's aging spack it,
you literally want to grab the rock out of the wall.
Speaker 3 (23:41):
And eat it.
Speaker 4 (23:42):
It's so amazing.
Speaker 1 (23:45):
When people think of poork products like bacon, I think
they think it's very fatty, But this is actually really lean,
isn't it?
Speaker 3 (23:50):
And it's really fun in protein.
Speaker 1 (23:52):
Is really great for you know, doing all that mountain walking,
I guess yeah, and you can.
Speaker 4 (23:57):
People will have it pretty much in any meal during
the day, so it's for breakfast. You could just have
it as you know, with some cheese. You might see
it in boolonnaise a dish like that. Also pizza, you
can order pizza and have it with SPEC.
Speaker 3 (24:15):
They're also proud of their local produce.
Speaker 1 (24:17):
It's very different, so yeah, you do get that different
flavor of the SPEC. And people who travel for SPEC,
they will just true, all right, what.
Speaker 3 (24:24):
Else can we like? You know, it's all about eating,
and you do.
Speaker 1 (24:28):
You really do get very hungry in that mountain are
It's pretty high altitude. Some of it you're up at
two thousand meters above sea level, so you do get hungry.
Speaker 3 (24:36):
Agreed.
Speaker 5 (24:37):
One of my favorite things to have, especially when we're hiking,
just because like I mentioned you will eat a lot,
but then I will also burn a lot. Is the
Herten Macaroni, which is their shepherd's pasta, So it's a
very creamy penne pasta. I'm really loading up on the
carbs when I'm over there.
Speaker 3 (24:54):
So this is one of my favorites.
Speaker 5 (24:56):
But has minced meat, ragu, and mushroom and peas and
you could have sheck in there too, even tapped with
a lot of Chibes parsley, So it's really it feels
like you're tasting the true environment that you're in within
that dish.
Speaker 3 (25:11):
That's one of my favorites. That sounds yum.
Speaker 1 (25:14):
But the one you always see and the one you
absolutely have to try is one special, isn't it.
Speaker 4 (25:22):
Well, I would say there's two of them, but I
think you're talking about Nordle dumplings. Yeah. Yeah, to me,
that's like the ceul turtle's soul food. That's what you
really when you're when you want, you're really hungry, you've
been hiking for four hours and you really are maybe
chilled to the bone, you go and order a plate
of Nordle and those are dumplings are about the size
(25:44):
of a fist and there's seasons anything from spinach to
cheese to beets. My favorite is of course spec spec nordle.
And there's actually a dish where you can call tree nodle,
where you can enjoy cheese nodle, a spinish nodle, and
a speck noodle. So you kind of get a variety
(26:04):
of flavors. But it's something that you'll see served in soup.
You may even see it served on a bed of lettuce,
so it comes in a variety of fashions. It's one
of those things that you're gonna fall in love with
it and then you're gonna go home and try and
make it, and you're gonna realize you need to take
a cooking class on your next trip back because it
is very hard to make.
Speaker 3 (26:25):
It is ultimate dumpling, is it?
Speaker 4 (26:28):
Yeah? And you can even you can even enjoy it
as a dessert. We've had a more. They're filled with
marmalade with cream cheese, so it's it's very versatile and
it goes back. I think they found a painting in
a Hookupon Castle which is in the south of Ozano,
and there's a painting of some medieval chap eating a
(26:50):
bowl of nodle, so it goes back to the least
the thirteen hundreds.
Speaker 3 (26:54):
Yeah, I mean, like I can tell it's being refined.
It's a refined recipe.
Speaker 1 (26:58):
Yes, what about you mentioned there's another dish that you
think iconic from South through?
Speaker 3 (27:05):
What's that one being?
Speaker 4 (27:06):
That's a slute scrapping and that's Kate's favorite. I'll let
her talk about.
Speaker 3 (27:10):
That or whatever.
Speaker 5 (27:12):
Yes, So it's kind of like a half moon pasta,
but it's like a ravioli. Usually it's filled with like
a spinach ricotta and then has kind of a brown
butter fresh chives all over it. So it looks when
you get the dish, it looks so simple and it
looks so light, and it's very very filling.
Speaker 3 (27:32):
But you could also.
Speaker 5 (27:34):
Have mushrooms in it, potato meat, a whole variety of things.
Speaker 3 (27:38):
But it is just melt in your mouth good. It's
so delicious. So that's the schlutes crumping.
Speaker 1 (27:44):
And I'm not going to ask you to make you
say that five times really fast.
Speaker 3 (27:47):
Because it's a bit of a what is there anything
else you love? I mean I do.
Speaker 1 (27:56):
It is very potighter buttape heavy cuisine, so it is robust, isn't.
Speaker 4 (28:04):
It very robust and you know, and that kind of
goes back to some of the wines they produce too,
So like I don't know if we talked specifically about it,
but like La grind is there, bold red and it's
native to the region. So the kind of the richness,
the hardiness of the food, they need wines to pair
with that, and they will be a great one for
(28:24):
anybody over there. Order up a plate a nodle and
get a bottle of a grind or if you're having
a goulash. Gulash is also popular over there, and you
can get that with wild game such as road deer ibex.
So it is really based the cuisines really based on
the mountain environment and taking what you can find in
(28:44):
the forest and the meadows, whether that's foraging or hunting.
When you're there eating, you feel really connected to the land.
Speaker 1 (28:52):
It can get a lot, so I have to say,
like if you're there for maybe like a week or
more than a week, can find that. And I think
it's super interesting that they try and adapt other dishes
to their own local environment as well. So when we're
staying at one place where honestly this is a place
for food lovers because they would give you breakfast and
(29:14):
Merinda afternoon tea and like.
Speaker 3 (29:17):
It was a lot.
Speaker 1 (29:20):
It was delicious, but they noticed that they would try
and like mix things up a little bit, because I
think if you're not used to all of that all
at once, it can be like, well that's a lot.
But it is very different to like, you couldn't really
get more different to Naples.
Speaker 3 (29:37):
Like it's just completely different.
Speaker 4 (29:40):
Completely different, you know. But it's also the variety. You know,
you can have your traditional tyrole and Latin cuisine which
is more hardy and rustic, but then you can also
find on the menu, you know, a passa dish that
straight out of the Mediterranean. So that's the uniqueness of
the two cultures is that you have, you know, the Australia.
Speaker 3 (30:00):
Happens all the time.
Speaker 4 (30:04):
And German influence with the Italian influence. So yeah, they
do get really creative with their dishes and the cuisine.
It's interesting that there's more Michelin star restaurants in South
eurol than all of Italy, so it kind of reflects
the fact that they really really take the culinary practices
(30:25):
very serious and are also very innovative.
Speaker 3 (30:27):
Yeah.
Speaker 1 (30:28):
Absolutely, we actually stayed in a place that I was
talking about earlier in San Canada where they read their
own beef and you can taste that. Those were very
well looked after cows. You know, you can find those restaurants.
I mean, we were traveling with the kids, so we
didn't go to the Michelin start, even though one of
them would have actually liked to do that. But there's
(30:49):
so many places like as you say, they really needed
to all of these delicious food. So you mentioned La
Grain wine and that's the red but there's also a
lot of white wines that they produce up there too,
aren't there there are?
Speaker 5 (31:03):
Yeah. One of my favorites is the Gavert Stromeanor, which
is a very light, kind of tropical tasting wine that.
Speaker 3 (31:12):
The region is really known for. But it has kind
of a.
Speaker 5 (31:15):
Peach, ginger, honey, all of that blended within the wine
really good with any meal that you're having, especially with
the shoot scrap and like I was mentioning earlier, it's really.
Speaker 3 (31:25):
Delicious with that.
Speaker 1 (31:27):
So we know when we're traveling around easily to find
all the schood you can find restaurants.
Speaker 3 (31:32):
There's a lot of you know, like in every place
in Italy.
Speaker 1 (31:35):
There's touristic restaurants and other but to find the really
good stuff, how do you go about that? Because it's
a bit hidden me So you if you've only got
two weeks or a week or a few days up
in that area, you want to make sure you're really
trying the best versions of what we've just talked about.
How can we do that?
Speaker 4 (31:52):
You know, if you're really looking for an authentic experience,
I would say there's two ways you can go about it.
There's mountain farm taverns over there called Boosh and Shanks
there traditionally goes back centuries and that's what they are.
They're essentially farm taverns where they might be connected to
somebody's farm or house, and it's a place where you
(32:15):
can go in and virtually everything that you're going to
eat is grown right on the farm. So and you're
also on top of that, you're going to get these
amazing family traditions, you know, where somebody's grandma has a
recipe that she's passed down and that recipe doesn't leave
the farm, so you're getting very unique cuisine when you're there.
When I was planning a trip, I'd be looking for
(32:36):
anything that is a farm tavern Boosh and Shank. There's
also an association called Souti Roller Gost Toss and that
is an association where I think there's twenty seven different
restaurants that are committed to keeping alive the authentic traditions
of celt Turl's cuisine and that comes in not just
(32:59):
in how they prepare it, but also in the environment
they serve it in. So you could look for any
restaurant that's listed as part of that association. To me,
those are always the ways we've kind of find the
hidden gems. And then the best way is to talk
to a local and ask them, you know, when they're
going out to eat with their family to celebrate something,
(33:19):
where do they go. If you've developed a good relationship
with them, they'll they will tell you or point you
can't speak a language.
Speaker 1 (33:28):
Oh, then you know what these are THEYSA smart people.
They're speaking multiple, multiple languages up there. You know, my
rudimentary high school gem and goes a little way. But yeah,
they're very good on the English, I find it. But
if you wanted to try everything, the wine, the turtle,
(33:48):
the bread, the cheese, there is one thing you could
do isn't there. It's like if you were there at
a specific time of year and you just you just
have to go to one thing and you have that
all in one go.
Speaker 4 (33:59):
Yeah, you could partake in one of our day tours.
So we've launched four different day tours and they cover
everything from a wine experience where we visit the South
Tyrolean Wine Road. Another package includes a visiting a spec producer,
a winery and a distillery. And another packages we may
(34:21):
visit a cheesemaker in the Dolomites and a chocolate chocolate
maker and I think on that one too. We also
visit the world's one of the world's oldest wineries, which
is actually a monastery. The final package is you visit
actually a castle called Proso's Castle and it's surrounded by vineyards,
so you walk through the vineyards, tour of the castle,
(34:43):
enjoy a light lunch, and then visit a distillery near
Elpa di cuc So. Those packages are all guided by
our partner Franz Legator. He's a former somalier for a
five star hotel in Orderze and he's also a self
ty roll and for my ambassador. Really fun guy. Yeah,
(35:04):
if somebody's really looking to experience self to roll in
the most authentic way. Go with the local guy, whether
it's France or somebody else. That's how you really really
get to nor the region.
Speaker 1 (35:15):
Yeah. Absolutely, there's no better way. I can't recommend this enough.
If every time I go somewhere new, initially, I'm really
always going to seek out these people, and they can
be hard to find because they're not very good at advertising.
Speaker 3 (35:28):
But fortunately vinn.
Speaker 1 (35:31):
Have made a partnership with France so that you can
actually access him very easily. And you know, the other
thing that you could do. I mean and I would
go on all of those trips because cheese, wine.
Speaker 3 (35:44):
Chocolate tick. But if you're they're in full you could.
Speaker 1 (35:48):
Also do the tour gellin Fees, couldn't you, which is
like they just cover it covers the whole thing.
Speaker 3 (35:53):
It does. It does and it's a whole experience.
Speaker 6 (35:56):
You get to see the chestnuts roasted times if you
go to it Bush and Shank, then they will also
be serenaded by other guests, which is but what we
have had in the past.
Speaker 5 (36:09):
And then you get to have a lovely meal that's
made right there with everything that's come from that particular farm,
so you get all the different courses.
Speaker 3 (36:19):
It's a whole experience through the.
Speaker 5 (36:21):
Night, and you get to meet different locals and meet
the farm owners.
Speaker 3 (36:27):
It's a lot of fun. It's a really special part
of the world.
Speaker 1 (36:30):
I have to say, like, I know, I'm a really
kind of recent person that now I've been there a
few times, and I just.
Speaker 3 (36:36):
I really love it. I like everything runs.
Speaker 1 (36:39):
Smoothly, everyone is friendly, the food is delicious, wine is amazing,
And I completely understand how you fell in love with
that area and that it's very hard for you to
leave there.
Speaker 5 (36:54):
Now, that's why we get to do this, so we
get to feel like we live in the region every day,
day and out.
Speaker 1 (37:01):
You know, Like I don't want to put too fine
a point, right, but in this region in particular, you
actually do need quite a bit of help. The information
that's online is not amazing. And even we were just
talking before, like even if you know it pretty well,
it's really hard to find things out. How things just work.
I just think they just don't think people need to know.
Speaker 3 (37:24):
I don't know what it is. It's as strange.
Speaker 1 (37:26):
Anyway, in particular the lifts and the chairlifts, it's really
hard to kind of understand what's going on. They do
close roads and things like that, and so if you
are thinking of spending an extended amount of time there,
I strongly recommend you get some help. Caiton Vinn did
an amazing chat with me a couple of years ago
(37:49):
before we went on our first trip there, just to
help me understand how everything worked. And you know, like,
as you know, I frequent Italy a lot, and I
travel like generally quite a lot, and I was.
Speaker 3 (38:01):
Still when we got there. Very okay, Yes.
Speaker 1 (38:04):
I'm so glad I had this conversation because I wouldn't
have known some things that make your experience a lot
easier when when you've only got a week or a
few days you really want to maximize your time and
have a good time rather than having to figure out
lots of logistics issues. Anyway, that's where these guys can
help exactly.
Speaker 5 (38:23):
Yep.
Speaker 4 (38:24):
Yeah, we always say if you're struggling, do not struggle.
You know, planning services are affordable and there's no reason
to spend hours scouring forums and different Facebook groups and
stuff when you can just get the help that you
need with a click.
Speaker 3 (38:40):
Absolutely amen to that, Thank you very much. All right, Knevin.
Speaker 1 (38:46):
How can people get in touch with you and learn
more about the experiences with France, eating all the things
in South to Rol and talk Gellen's and everything.
Speaker 3 (38:54):
How can they get in touch with you?
Speaker 5 (38:56):
Yeah, they can find us at throwninvy dot com and
then we're also thrown in bying on all the various socials.
So really, anyway that works for them, they can get
in touch with us.
Speaker 3 (39:07):
Probably that's the easiest, Yeah, I think so.
Speaker 1 (39:10):
And beautiful, beautiful Instagram, beautiful photos, beautiful website, very clever people,
and I hope one day we'll meet up in person
and we will maybe at a tour gillen Feast maybe
grut yea.
Speaker 3 (39:22):
Thank you guys, thanks so much.
Speaker 4 (39:26):
Thank you so much. It's great to be on again.
Speaker 3 (39:30):
Now everyone.
Speaker 1 (39:31):
Having spent a decent amount of time in South Carroll recently,
probably around two weeks now, I feel like I've only
just scratched the surface. It's really such a magnificent region,
full of unique food, wine, culture, and of course that
jaw dropping scenery. Something about it really does get under
your skin. And I have such a massive respect for
(39:52):
how the locals work with their environment and each other.
It's really a lovely thing to see in a day
and age where you know, maybe we don't see that
so much. So if you're interested, we're heading back there
with one of our Untold Italy tour groups in September
and we do have a few spaces left. If you
like to join us, we can promise a tour Gellen Feast,
(40:14):
Cows with bells, shimmering legs, Adlvie's, soaring mountains and Alpine
cheeses and of course we take care of everything so
you can relax and enjoy the experience. Did I mention
there are also thermal bars. Oh yes, this is a
really good one, and our guests last year had such
a fantastic time and you know, if you have a
(40:35):
look on our social media on our Instagram, you'll see
some shots of that experience as well.
Speaker 3 (40:41):
So we'll put all.
Speaker 1 (40:42):
The tour details and the information that Kate had been
shared with us, and of course the details of their
food tours and services into our detailed show notes at
Untold Italy dot com or forward slash two seven three
for episode number two hundred and seventy three. Thank you,
all of you to our wonderful listeners for your ongoing
support of Untold Italy over this year and years past.
(41:06):
I really do hope you enjoyed today's show. We truly
appreciate all of you. Groat Simile, thank you for tuning in.
And that's all for today on Netsweet Show. We're heading
into some truly untold territory in Eastern Italy with one
of our POD's favorite guests.
Speaker 3 (41:22):
But until then, it's chow for now.
Speaker 1 (41:27):
The Untold Italy podcast is an independent production podcast editing,
audio production and website development by Mark Hatter, Production assistance
and content writing by the are they kJ Clark, Yes,
there are two of us. For more information about Untold Italy,
please visit Untold Italy dot com
Where in Italy can you eat the most delicious apple
strudle and smoky ham. That doesn't sound so Italian, does it,
But it is. Let's go to the northern region of
South Carrol, where the cuisine is very different from the
classic pizza and pasta dishes we generally think of as Italian.
On this episode of the Untold Italy podcast.
Speaker 2 (00:26):
Tawatooti and Benvenuti Tuan told Italy the travel podcast to
where you go to the towns and villages, mountains and lakes,
hills and coastlines of Bela, Italia. Each week, your host
Katie Clark takes you on a journey in a search
of magical landscapes, history, culture, wine, gelato, and of course,
(00:48):
a whole lot of pasta. If you're dreaming of Italy
and planning future adventures there, you've come to the right place.
Speaker 1 (01:03):
Dreaming of arriving in Italy, strolling into a gelatia and
ordering your gelato with confidence. If you've been learning Italian
with language apps but still can't string a sentence together,
it might be time to try another approach. My friend
Michelle from Intrepid Italian offers a practical way to learn
travel ready Italian. Thanks to her unique eighty twenty method,
(01:25):
Michelle teaches you exactly what you need to know to
connect with locals and have more authentic travel experiences. There's
no getting bogged down in awkward phrases and unnecessary grammar.
As an adult learner herself with Italian heritage, Michelle really
knows how to bridge the gap between English and Italian.
As Roma from London said, the learning methodology is great.
(01:48):
I progressed much faster in the last four weeks than
I ever did on my own or using other language apps.
To find out more and claim your free Italian travel
phrase guide, visit untold Italy, comm forward slash Italian or
visit the link in the show notes. As a bonus,
you'll also get an exclusive twenty dollars coupon code to
use on any of Michelle's online self paced courses. So
(02:11):
visit untold Italy dot com, forward slash Italian and accelerate
your Italian language your journey today.
Speaker 3 (02:19):
To our friends.
Speaker 1 (02:20):
I hope everyone is having a wonderful week and as always,
you're dreaming of Italy now. Lately, I've been doing some
tidying and we're moving house and I'm just tiding up
a few things and I found one of my favorite
childhood books, which was Heidi, and it's the story of
a little girl living in the mountains. Now, if you're
familiar with this book, you'll know that it's set in
(02:40):
the Swiss Alps. And I bet you're thinking, what's that
got to do with Italy, Katie, But bear with me
because South Torrol region is not dissimilar to the Alps,
and it is really part of those central European mountain ranges.
Speaker 3 (02:55):
So the Heidi vibes are maybe.
Speaker 1 (02:57):
Not what we are expecting in Italy, but they are
really part of this region of northern Italy that we're
going to today. Apart from the scenery, everything about the
South Trurol region is much more like Austria and Switzerland
than it is like southern Italy, right down to the
cows wearing bells on the mountains, just like in Heidi.
Today we're chatting about the cuisine and wine of this
(03:20):
region with our friends Kate and Vinn, whose website Thrown
and Vine is an excellent resource for those of you
who want to travel to this beautiful region of South Turol.
I can't wait to hear all about their thoughts on
how to taste their way around the beautiful hills and
valleys and mountains of that region.
Speaker 3 (03:37):
So let's welcome them back.
Speaker 1 (03:40):
Then, Donati, Kit and Ben welcome back to the Untold
Italy podcast.
Speaker 4 (03:45):
Thank you, it's great to be here.
Speaker 3 (03:47):
Thank you.
Speaker 1 (03:48):
Oh it is so so good to see you again
and have a chat. And I love always speaking with
you because you've got so much patsion for the South
Tyrol region.
Speaker 3 (03:59):
And what's new? When are you going next?
Speaker 1 (04:02):
Tell everyone and tell everyone about themselves as well.
Speaker 4 (04:05):
Yeah, we're going actually funny, we just booked today and
we found a great flight deal, so we're going to
be going. I think we arrive in Munich on the
first of October and we're there for fifteen days. Yeah.
So what we typically do is we fly into either Munich,
Milan or Venice because of where we're based, and this
(04:29):
year Munich won So go to Munich, rent a car
and then drive a few hours down and then we're
in Paradise.
Speaker 3 (04:36):
Amazing.
Speaker 1 (04:38):
So Kate, how about you tell us all about you
and frown and vine because some people may not have
met you yet, but we want to make sure that
they know exactly what your passion is for.
Speaker 3 (04:48):
This area and how it came to be.
Speaker 5 (04:51):
Yeah, we first found the region and fell in love
with it when we went to may Rano about ten
years ago. So that was when we first went there
and just kind of stumbled across it in a trip
Advisor forum actually, and since then we've wanted to share
our love for it and honestly get to.
Speaker 3 (05:08):
Live in it day in, day out.
Speaker 5 (05:11):
So we started our own travel company and we focus
on South.
Speaker 3 (05:15):
Tyrol and the Dolomites.
Speaker 5 (05:17):
We do itineraries for people, so kind of personalized trip plans,
we do private day tours and just building out any
content that we think is exciting to share with the
rest of the world to introduce them to the region.
Speaker 1 (05:33):
And what I love about what you guys do is
it's so focused on the locals there and the local experiences.
A lot of people know about Dolomites in particular for
some of these amazing mountains and peaks and the lakes,
the Lagoibres especially, but I think we have got this
shared passion for the people and the culture there that's
(05:54):
really unique. And that's what I love that you are
able to connect people with that local culture.
Speaker 3 (06:00):
Yes, that's one of my favorite parts. Okay.
Speaker 1 (06:03):
So one of the best bits about the culture, obviously
in any trip to Italy and any region of Italy
is obviously the food and the wine, and it's no
different in South Corrol, and it's very special. So how
about you know, you give us a bit of an
introduction of the region and the cuisine and the wines
and we can go from there, because it's very different
(06:23):
to the rest of Italy, isn't it.
Speaker 4 (06:25):
Yeah. We kind of think as South Carol as a
land of wild contrast. So you have on one hand
you very Mediterranean lush valleys, palm trees orchards and vineyards,
and then on the other hand of Alpine which is
the Dolomites and the Texel Elks. So it's really really diverse,
and that kind of lends itself to everything from the
(06:46):
architecture that you see, to the traditions you experience, and
then of course down to the food. On top of that,
you also have a mix of cultures. In Southirol. There's
three official languages spoken, German which is about seventy percent
of the population, Italians twenty five percent, and then there's
a small population of Latin people and they speak their
(07:07):
own distinct language, and they're located in remote valleys of Dolomites,
so that all that the landscape and the culture kind
of mingling together really creates a unique cuisine and culinary
heritage that.
Speaker 1 (07:21):
Yeah, it is fascinating, absolutely, and it's so clean and fresh.
I mean, there's one thing when you go up there,
you really notice your lungs are just going, this is
a holiday.
Speaker 3 (07:32):
I'm loving this because.
Speaker 1 (07:34):
It's so clean and fresh, and that the water is
pure because it's coming straight off the mountain snow. And
and they've got a really strong commitment to sustainable practices
up there too, haven't they.
Speaker 4 (07:47):
Yeah, it's actually the region leads to Italy in organic farming.
You know. The reason I think that it's kind of
developed that way is because it's really a farm to
table culture. If you think about, you know, if you
had to live in the mountains, it's remote, you know,
and you have to develop means of survival, you know,
going back centuries, and that's kind of just been reflected
(08:08):
in how the cuisines evolved and the traditions that they have.
Especially in the fall, they do a lot of harvest festivals,
tourgulins a feast tradition, So it's really the mountain environment
that's really shaped all the food and wine of the region.
The vineyards can grow from six hundred feet up to
three thousand feet, so it's some of the highest vineyards
(08:30):
in Europe.
Speaker 3 (08:31):
I mean, it's super interesting, isn't it.
Speaker 1 (08:33):
Because people when they think of Easily and wine, they
generally think of Tuscany primarily Easily maybe or even Piedmont.
Speaker 3 (08:43):
But I mean it's a big wine producing.
Speaker 1 (08:45):
Region up there in Southrol and it's really really right wine.
Speaker 3 (08:51):
It's delicious.
Speaker 1 (08:52):
I just love watching the practices because all the vines
growing on the mountains, and yeah, you.
Speaker 4 (08:57):
Don't have to be a fan of wine to appreciate
the you're xeric because yeah, they go from the valley
all the way up to the mountains to some castle ruin, right,
So it's very beautiful. But it's actually the smallest wine
growing region in Italy. I think, Kate is it something
like less than one percent of the wine out of
Italy comes out of Celtier role.
Speaker 5 (09:19):
But I think they say that quality is in the
ninetieth percentile. So even though it's producing such a small
small volume it's incredibly high quality wines, and you notice
that when you taste it.
Speaker 1 (09:32):
You can't find them when you go back home. That's
the other thing, because they keep it for themselves.
Speaker 3 (09:38):
There's not.
Speaker 4 (09:41):
They're very smart. Yeah, and if you do find one,
you know it. Yeah, there's maybe a case in an
entire liquor store or wine shop and then it's gone
and then maybe you won't see it again for six months.
Speaker 1 (09:53):
So I've just boughts because I'm going off to Italy.
So but I've just really stocked up on my wine packing.
Speaker 3 (10:00):
So I forget.
Speaker 1 (10:01):
Them and I regret instantly because you can't take them
back in your hand lug.
Speaker 3 (10:06):
You did everyone, you're going to bring it back in your.
Speaker 1 (10:08):
Checked bag and not wanted to smash exactly we.
Speaker 4 (10:14):
Usually come back with because we visited so many different
vineyards and wineries, we probably have. We try to drink
them all while we're there so we don't have to
bring them back, but you know, we always end up
with at least a few.
Speaker 3 (10:26):
You have to bring.
Speaker 1 (10:27):
Something back so to have that little taste and remind
you of what's going on. So, how so they've got
these grapes, and you know one thing I remember when
we're in Marana, we went on the tappan Nina Walk,
which is a very popular walk that goes down the
mountain or the hills down into the town and along
the way there was a guy that was selling freshly
(10:48):
squeezed grape juice, Yes delicious, and I think it was
a EU or something, and there he was with his machine,
just squishing grapes, and then you just down on a
little bit inch and looked at out of the beautiful view.
Speaker 4 (11:03):
That's what's so great about hiking there is that you
can just hike for a few miles and you come
across a wine tavern, little wine stand and maybe a
farm stand selling anything from apples to juice to syrups.
It's wonderful, you know, Unlike when you're hiking. At least
where we live, we could hike for miles and not
(11:24):
run into anything, which you know, that's nice in its
own way, but when you're out all day, you kind
of want to stop and maybe have a glass of
wine or something to eat that's really unique to sell
your own.
Speaker 3 (11:35):
I think this is hiking on another level.
Speaker 1 (11:39):
So, like we've mentioned that they've got grapes in South Europe,
What are some of the other produce that I have
there that really drives the cuisine of the region.
Speaker 5 (11:48):
Yeah, probably apples is one of the biggest ones because
it's Europe's number one apple producing region, so they produce
a lot of apples every year, almost a million tons
each year, and that really you see throughout a lot
of the seasonal meals. And there's also a lot of
(12:08):
things like apricots. We end up with a lot of
apricot dishes and desserts, which is for a sugar fanatic
like myself, one of my favorite items, I would say.
Speaker 4 (12:19):
And then the other one that is pretty unique to
the region is chestnuts. They have chestnut trees that are
I think like six hundred nine hundred years old, and
a lot of the valleys and yeah, you go there
in the fall, you have to kind of watch for
your step because they'll just litter the trails. But the
Celta allions, they make everything from chestnut bread to chestnut beer. Kate,
(12:41):
I think you have a favorite dessert, chestnut hearts. You
only get in the fall. So they really take advantage
of what just naturally grows around them, which is really neat.
Speaker 1 (12:51):
And they look after the animals treat Are they they
really look after their animals.
Speaker 3 (12:56):
I'm sure that the pigs that eating the chestnuts.
Speaker 4 (12:58):
Yeah, that's probably. Yeah. I mean it's a place where
it's they really celebrate the small farm. I think there's
forty five hundred dairy farms in the region, and I
think the average amount of cows that they have is
like fifteen, so very small farms. So that's another really
unique thing is that they've kind of, you know, where
a lot of the world has gone to corporate farming,
(13:20):
they've really you know, stayed with being local and celebrating
and protecting the small family farms. In fact, I don't
think if you were to try to buy a farm
as an outsider, I don't even think you're allowed to.
I think it can only stay within the generations of
the families that live there, which is kind of unique.
But that you know that also lends to really local
(13:41):
fresh ingredients, sustainable practices because they have to. It's a
kind of a community culinary heritage where somebody down the
road is the butcher, and the next person is the cheesemaker,
and then someone down the trail is a winemaker and
they all work together.
Speaker 1 (14:01):
Yeah, I think the respect for the ingredients and the
land is very much part of the culture there.
Speaker 3 (14:07):
It's very on display.
Speaker 1 (14:09):
I was just mentioning to Cait and Vin before we
jumped on the recording to say that I just love
their passion for their region and how they've adapted modern techniques,
but they still always say very very true to their
local culture. And I think we can all learn a
lot from that. I mean, like, you know, I think
(14:31):
most of us appreciate some things about modern life, but
what they really have up there is a real sense
of community and supporting each other and the passion for
their land, which is so beautiful. And you know, I
really respect them and I enjoy being up there because
of that.
Speaker 4 (14:51):
Yeah, it's unique in that you can tell that they
really value tradition. And that's not just the old people
in South Carolina. It course down to the to the
youngest ones. We've been in many festivals and we've commented
how the children are there visiting or you know, partaking
in the dancing and the music. They're not on their
cell phones. Yeah, you know, it's pretty unique, I think,
(15:15):
because you know, I mean, you go around most places
and I had a nephew, you can't stop looking at it.
So I think it's for whatever reason culturally, they just
have figured out how to really celebrate those traditions and
keep them alive generation after generation.
Speaker 1 (15:31):
Yeah, I mean, I still like can't get overseeing the
teenagers wearing their later hosts.
Speaker 3 (15:36):
And that's my favorite.
Speaker 1 (15:38):
It's really shocking almost to our you know, brains that
have been sort of conditioned to think that, you know,
the way that our kids are these days is normal.
But for them, it's so much part of their culture,
and they're so proud of it, you know, and they
wear their you know, the floral garlands, they get dressed
up in the traditional costume and they I mean, I'm
(16:00):
sure there are some grumpy teenagers in South Europe, but
they seem to really want to be part of it.
Speaker 3 (16:09):
You're not sensing that teenage angst very much.
Speaker 4 (16:12):
In Yeah, that's kind of a surprising when you go
over there and you kind of expected to be like
every other teenager, you know, kind of rebettl against you know,
what's been done in the past. But over there they
just embrace it. And yeah, I think it just boils
down to strong traditions and culture.
Speaker 1 (16:30):
Yeah, and maybe you know, like I'm going to get
a little bit philosophical here now, guys. But maybe it's
because they do see a future in their home and
where they've grown up, so they can see that there's
plenty of opportunities for them not only to have a
good life, but also to do some you know, more
(16:51):
modern things, but still stay true to their additions, so
they're not wanting to necessarily get out and leave, which
is something that we do see a lot in our English.
Speaker 3 (17:01):
Speaking cultures as well. People.
Speaker 1 (17:03):
You know, everyone wants to go to New York or
la or you know, or I did. I wanted to
go to London. So yeah, maybe it's it's that the
way that that community and they've built the respect for
that community, and you know, they also have a one
foot in the future and one foot in the past.
Speaker 4 (17:21):
It also helps that they live in the most beautiful
place on the planet.
Speaker 3 (17:24):
Yeah, it's not hard on.
Speaker 5 (17:30):
It's one to talk to those younger generations to go
on here about how they're planning to innovate and move
things to the next level and modernize, but they also
had that strong connection to their heritage and their ancestry.
Speaker 3 (17:43):
Yeah, amazing. You can definitely learn something from them up there.
Speaker 1 (17:47):
All right, now, let's just get stuck into this food
because Kate, you mentioned apples, and like, the apple game
is really strong and I love apricots too, And you
do see that featured.
Speaker 3 (17:57):
A lot in breakfast.
Speaker 1 (17:58):
I mean the breakfast up there absolutely insane. If you
lack a breakfast and you want the whole option of breakfast,
this is where you've got to get people, because it
is the beast if we have a head hands down.
Speaker 5 (18:11):
Absolutely oh yeah, huge spreads wherever you go, with a
lot of fresh meats, fresh breads that were just baked.
I love the yogurt over there. You can really taste
off fresh it is, and then all of the fresh fruit,
like the apples are topped on there.
Speaker 3 (18:28):
It's phenomenal.
Speaker 5 (18:29):
Breakfast is absolutely my favorite end of the day over there.
Speaker 4 (18:33):
Yeah, I'll add to that that normally I wouldn't eat
cheese during breakfast, but the Alpine cheese is like, that's
usually one of the first things I go to when
I'm walking into the breakfast buffet at at a resort,
I go right for the Alpine cheeses. They're just made
out of haymolk, so it's very, very fresh and just
(18:56):
as a I don't know. I guess it more natural
tastes than some of the cheeses that I've tried elsewhere.
Speaker 3 (19:02):
Yeah. Do they have any specific varieties that you like?
Speaker 4 (19:05):
Yeah?
Speaker 3 (19:06):
Probably.
Speaker 4 (19:06):
My favorite would be a cheese called stell Vial. It's
kind of a sharp and tangy cheese. I think it's
aged I do want to say sixty days, but it's
actually been around for centuries and it's named after one
of the high alpine passes, might be one of the
highest in Europe that's located in Italy, Italy called the
(19:28):
Stelvio Pass. So it's a cheese that's from that side
of suits. Your role.
Speaker 3 (19:36):
Is that the one's got little holes in it? Slightly yellow?
Speaker 4 (19:38):
Yes, yeah, it's slightly yellow. There's another really unique cheese
called La grind, which is actually the name of a
wine variety, and it's a cheese that they actually soak
it in the wine and then add certain herbs and
stuff to season it. You can't you can taste a
hint of the wine and the cheese, but when you
pair it with a glass of wine, I don't think
(20:00):
there's anything better.
Speaker 3 (20:01):
Okay, I'm sold.
Speaker 1 (20:04):
I mean, sometimes you just get so obsessed with something
when you're there that you miss. I miss the lagrind cheese,
So I need to go back to South to roll,
but just back to the apples. Like at breakfast, they
also have this stroodle, like if you get to a
place where they've just made the fresh stoodle out of
the oven for breakfast, you're onto a winner. Like, let
me tell you my son had three pieces. I'm not
(20:27):
even going to go there. But like.
Speaker 3 (20:31):
I think it's a fresh air.
Speaker 1 (20:32):
You must you know, you like burn off so many
calories that you get hungry because you just, I don't know, somehow.
Speaker 3 (20:38):
You just eat.
Speaker 5 (20:39):
Yeah, it's probably the place I eat the most and
still manage to lose the most. So I think it's
a good combination healthy.
Speaker 3 (20:49):
So okay, apples, cheese, what else?
Speaker 4 (20:53):
Now?
Speaker 1 (20:53):
I think the one thing that is kind of so
obvious when you're up there is this obsession with pork
based products.
Speaker 3 (21:00):
So spick is the deal, isn't it?
Speaker 5 (21:03):
It is? Spec is actually a mountain smoked meat. And
I'm actually gonna let Vin do take that because he
that is one of his favorites and he is the.
Speaker 1 (21:14):
Steward.
Speaker 4 (21:15):
Yeah, spec is a it's a it's a mountain smoked
ham that is aged in the mountains for months, so
it's in a cellar in the mountains, so it gets
a lot of fresh air. They put a lot of
salt on it, they put juniper, and then each family
that produces spec and it has their own special recipe
to season it. So you can go through suit tirole
(21:38):
and or sell tirole and taste a variety of different
specks from different producers. And it's it's not something that
you would necessarily eat on like a sandwich. It's something
that you slice up and snack on. So a very
popular dish over there that's known as a mid afternoon
snack for South Carolean Farmers has called them a rende,
(22:01):
and that includes basically it's a wooden board served with spack, smoke, sausage,
alpine cheeses, and a crispy bread called shootar brum. And
it's great when you're out hiking and you don't want
a full meal, order a mirande. It's also called brettel
in some places, but that's a wonderful way to kind
(22:22):
of sample some of the local cuisine and also fill
up for some more hiking. So it's a great one
of my favorite dishes.
Speaker 1 (22:31):
It's so good, I reckon it tastes like the best
when you're up in the mountain there and you've just
you got that glass of wine or a beer happening,
and yeah, munching away and on. What I noticed earlier
this year when we were in sun Cantado and they
had these tiny little delis, that that's where you get
the specialty ones like you will see the big more
(22:53):
produced spec shops around towns, don't you like there are
there's a lot of them, you know, and feel like
they're very popular with the visitors, particularly from the Austria
and Germany, like they love going there.
Speaker 3 (23:07):
I can tell.
Speaker 1 (23:08):
It's like it's always crowded, but I always try and
look for the little delicatessens, the little you know, provadores
where you get the home grown ones.
Speaker 3 (23:17):
Exactly.
Speaker 5 (23:18):
Yeah, We've even been in little little restaurants or little homes,
and then folks will have these tiny little almost cave
like caverns sellars that they've got where they've bed's a
bunch of spec hung up that is working its way
through the very long process it goes through.
Speaker 3 (23:32):
So it's always always fun to see those.
Speaker 4 (23:35):
Yeah, when you walk through a place that's aging spack it,
you literally want to grab the rock out of the wall.
Speaker 3 (23:41):
And eat it.
Speaker 4 (23:42):
It's so amazing.
Speaker 1 (23:45):
When people think of poork products like bacon, I think
they think it's very fatty, But this is actually really lean,
isn't it?
Speaker 3 (23:50):
And it's really fun in protein.
Speaker 1 (23:52):
Is really great for you know, doing all that mountain walking,
I guess yeah, and you can.
Speaker 4 (23:57):
People will have it pretty much in any meal during
the day, so it's for breakfast. You could just have
it as you know, with some cheese. You might see
it in boolonnaise a dish like that. Also pizza, you
can order pizza and have it with SPEC.
Speaker 3 (24:15):
They're also proud of their local produce.
Speaker 1 (24:17):
It's very different, so yeah, you do get that different
flavor of the SPEC. And people who travel for SPEC,
they will just true, all right, what.
Speaker 3 (24:24):
Else can we like? You know, it's all about eating,
and you do.
Speaker 1 (24:28):
You really do get very hungry in that mountain are
It's pretty high altitude. Some of it you're up at
two thousand meters above sea level, so you do get hungry.
Speaker 3 (24:36):
Agreed.
Speaker 5 (24:37):
One of my favorite things to have, especially when we're hiking,
just because like I mentioned you will eat a lot,
but then I will also burn a lot. Is the
Herten Macaroni, which is their shepherd's pasta, So it's a
very creamy penne pasta. I'm really loading up on the
carbs when I'm over there.
Speaker 3 (24:54):
So this is one of my favorites.
Speaker 5 (24:56):
But has minced meat, ragu, and mushroom and peas and
you could have sheck in there too, even tapped with
a lot of Chibes parsley, So it's really it feels
like you're tasting the true environment that you're in within
that dish.
Speaker 3 (25:11):
That's one of my favorites. That sounds yum.
Speaker 1 (25:14):
But the one you always see and the one you
absolutely have to try is one special, isn't it.
Speaker 4 (25:22):
Well, I would say there's two of them, but I
think you're talking about Nordle dumplings. Yeah. Yeah, to me,
that's like the ceul turtle's soul food. That's what you
really when you're when you want, you're really hungry, you've
been hiking for four hours and you really are maybe
chilled to the bone, you go and order a plate
of Nordle and those are dumplings are about the size
(25:44):
of a fist and there's seasons anything from spinach to
cheese to beets. My favorite is of course spec spec nordle.
And there's actually a dish where you can call tree nodle,
where you can enjoy cheese nodle, a spinish nodle, and
a speck noodle. So you kind of get a variety
(26:04):
of flavors. But it's something that you'll see served in soup.
You may even see it served on a bed of lettuce,
so it comes in a variety of fashions. It's one
of those things that you're gonna fall in love with
it and then you're gonna go home and try and
make it, and you're gonna realize you need to take
a cooking class on your next trip back because it
is very hard to make.
Speaker 3 (26:25):
It is ultimate dumpling, is it?
Speaker 4 (26:28):
Yeah? And you can even you can even enjoy it
as a dessert. We've had a more. They're filled with
marmalade with cream cheese, so it's it's very versatile and
it goes back. I think they found a painting in
a Hookupon Castle which is in the south of Ozano,
and there's a painting of some medieval chap eating a
(26:50):
bowl of nodle, so it goes back to the least
the thirteen hundreds.
Speaker 3 (26:54):
Yeah, I mean, like I can tell it's being refined.
It's a refined recipe.
Speaker 1 (26:58):
Yes, what about you mentioned there's another dish that you
think iconic from South through?
Speaker 3 (27:05):
What's that one being?
Speaker 4 (27:06):
That's a slute scrapping and that's Kate's favorite. I'll let
her talk about.
Speaker 3 (27:10):
That or whatever.
Speaker 5 (27:12):
Yes, So it's kind of like a half moon pasta,
but it's like a ravioli. Usually it's filled with like
a spinach ricotta and then has kind of a brown
butter fresh chives all over it. So it looks when
you get the dish, it looks so simple and it
looks so light, and it's very very filling.
Speaker 3 (27:32):
But you could also.
Speaker 5 (27:34):
Have mushrooms in it, potato meat, a whole variety of things.
Speaker 3 (27:38):
But it is just melt in your mouth good. It's
so delicious. So that's the schlutes crumping.
Speaker 1 (27:44):
And I'm not going to ask you to make you
say that five times really fast.
Speaker 3 (27:47):
Because it's a bit of a what is there anything
else you love? I mean I do.
Speaker 1 (27:56):
It is very potighter buttape heavy cuisine, so it is robust, isn't.
Speaker 4 (28:04):
It very robust and you know, and that kind of
goes back to some of the wines they produce too,
So like I don't know if we talked specifically about it,
but like La grind is there, bold red and it's
native to the region. So the kind of the richness,
the hardiness of the food, they need wines to pair
with that, and they will be a great one for
(28:24):
anybody over there. Order up a plate a nodle and
get a bottle of a grind or if you're having
a goulash. Gulash is also popular over there, and you
can get that with wild game such as road deer ibex.
So it is really based the cuisines really based on
the mountain environment and taking what you can find in
(28:44):
the forest and the meadows, whether that's foraging or hunting.
When you're there eating, you feel really connected to the land.
Speaker 1 (28:52):
It can get a lot, so I have to say,
like if you're there for maybe like a week or
more than a week, can find that. And I think
it's super interesting that they try and adapt other dishes
to their own local environment as well. So when we're
staying at one place where honestly this is a place
for food lovers because they would give you breakfast and
(29:14):
Merinda afternoon tea and like.
Speaker 3 (29:17):
It was a lot.
Speaker 1 (29:20):
It was delicious, but they noticed that they would try
and like mix things up a little bit, because I
think if you're not used to all of that all
at once, it can be like, well that's a lot.
But it is very different to like, you couldn't really
get more different to Naples.
Speaker 3 (29:37):
Like it's just completely different.
Speaker 4 (29:40):
Completely different, you know. But it's also the variety. You know,
you can have your traditional tyrole and Latin cuisine which
is more hardy and rustic, but then you can also
find on the menu, you know, a passa dish that
straight out of the Mediterranean. So that's the uniqueness of
the two cultures is that you have, you know, the Australia.
Speaker 3 (30:00):
Happens all the time.
Speaker 4 (30:04):
And German influence with the Italian influence. So yeah, they
do get really creative with their dishes and the cuisine.
It's interesting that there's more Michelin star restaurants in South
eurol than all of Italy, so it kind of reflects
the fact that they really really take the culinary practices
(30:25):
very serious and are also very innovative.
Speaker 3 (30:27):
Yeah.
Speaker 1 (30:28):
Absolutely, we actually stayed in a place that I was
talking about earlier in San Canada where they read their
own beef and you can taste that. Those were very
well looked after cows. You know, you can find those restaurants.
I mean, we were traveling with the kids, so we
didn't go to the Michelin start, even though one of
them would have actually liked to do that. But there's
(30:49):
so many places like as you say, they really needed
to all of these delicious food. So you mentioned La
Grain wine and that's the red but there's also a
lot of white wines that they produce up there too,
aren't there there are?
Speaker 5 (31:03):
Yeah. One of my favorites is the Gavert Stromeanor, which
is a very light, kind of tropical tasting wine that.
Speaker 3 (31:12):
The region is really known for. But it has kind
of a.
Speaker 5 (31:15):
Peach, ginger, honey, all of that blended within the wine
really good with any meal that you're having, especially with
the shoot scrap and like I was mentioning earlier, it's really.
Speaker 3 (31:25):
Delicious with that.
Speaker 1 (31:27):
So we know when we're traveling around easily to find
all the schood you can find restaurants.
Speaker 3 (31:32):
There's a lot of you know, like in every place
in Italy.
Speaker 1 (31:35):
There's touristic restaurants and other but to find the really
good stuff, how do you go about that? Because it's
a bit hidden me So you if you've only got
two weeks or a week or a few days up
in that area, you want to make sure you're really
trying the best versions of what we've just talked about.
How can we do that?
Speaker 4 (31:52):
You know, if you're really looking for an authentic experience,
I would say there's two ways you can go about it.
There's mountain farm taverns over there called Boosh and Shanks
there traditionally goes back centuries and that's what they are.
They're essentially farm taverns where they might be connected to
somebody's farm or house, and it's a place where you
(32:15):
can go in and virtually everything that you're going to
eat is grown right on the farm. So and you're
also on top of that, you're going to get these
amazing family traditions, you know, where somebody's grandma has a
recipe that she's passed down and that recipe doesn't leave
the farm, so you're getting very unique cuisine when you're there.
When I was planning a trip, I'd be looking for
(32:36):
anything that is a farm tavern Boosh and Shank. There's
also an association called Souti Roller Gost Toss and that
is an association where I think there's twenty seven different
restaurants that are committed to keeping alive the authentic traditions
of celt Turl's cuisine and that comes in not just
(32:59):
in how they prepare it, but also in the environment
they serve it in. So you could look for any
restaurant that's listed as part of that association. To me,
those are always the ways we've kind of find the
hidden gems. And then the best way is to talk
to a local and ask them, you know, when they're
going out to eat with their family to celebrate something,
(33:19):
where do they go. If you've developed a good relationship
with them, they'll they will tell you or point you
can't speak a language.
Speaker 1 (33:28):
Oh, then you know what these are THEYSA smart people.
They're speaking multiple, multiple languages up there. You know, my
rudimentary high school gem and goes a little way. But yeah,
they're very good on the English, I find it. But
if you wanted to try everything, the wine, the turtle,
(33:48):
the bread, the cheese, there is one thing you could
do isn't there. It's like if you were there at
a specific time of year and you just you just
have to go to one thing and you have that
all in one go.
Speaker 4 (33:59):
Yeah, you could partake in one of our day tours.
So we've launched four different day tours and they cover
everything from a wine experience where we visit the South
Tyrolean Wine Road. Another package includes a visiting a spec producer,
a winery and a distillery. And another packages we may
(34:21):
visit a cheesemaker in the Dolomites and a chocolate chocolate
maker and I think on that one too. We also
visit the world's one of the world's oldest wineries, which
is actually a monastery. The final package is you visit
actually a castle called Proso's Castle and it's surrounded by vineyards,
so you walk through the vineyards, tour of the castle,
(34:43):
enjoy a light lunch, and then visit a distillery near
Elpa di cuc So. Those packages are all guided by
our partner Franz Legator. He's a former somalier for a
five star hotel in Orderze and he's also a self
ty roll and for my ambassador. Really fun guy. Yeah,
(35:04):
if somebody's really looking to experience self to roll in
the most authentic way. Go with the local guy, whether
it's France or somebody else. That's how you really really
get to nor the region.
Speaker 1 (35:15):
Yeah. Absolutely, there's no better way. I can't recommend this enough.
If every time I go somewhere new, initially, I'm really
always going to seek out these people, and they can
be hard to find because they're not very good at advertising.
Speaker 3 (35:28):
But fortunately vinn.
Speaker 1 (35:31):
Have made a partnership with France so that you can
actually access him very easily. And you know, the other
thing that you could do. I mean and I would
go on all of those trips because cheese, wine.
Speaker 3 (35:44):
Chocolate tick. But if you're they're in full you could.
Speaker 1 (35:48):
Also do the tour gellin Fees, couldn't you, which is
like they just cover it covers the whole thing.
Speaker 3 (35:53):
It does. It does and it's a whole experience.
Speaker 6 (35:56):
You get to see the chestnuts roasted times if you
go to it Bush and Shank, then they will also
be serenaded by other guests, which is but what we
have had in the past.
Speaker 5 (36:09):
And then you get to have a lovely meal that's
made right there with everything that's come from that particular farm,
so you get all the different courses.
Speaker 3 (36:19):
It's a whole experience through the.
Speaker 5 (36:21):
Night, and you get to meet different locals and meet
the farm owners.
Speaker 3 (36:27):
It's a lot of fun. It's a really special part
of the world.
Speaker 1 (36:30):
I have to say, like, I know, I'm a really
kind of recent person that now I've been there a
few times, and I just.
Speaker 3 (36:36):
I really love it. I like everything runs.
Speaker 1 (36:39):
Smoothly, everyone is friendly, the food is delicious, wine is amazing,
And I completely understand how you fell in love with
that area and that it's very hard for you to
leave there.
Speaker 5 (36:54):
Now, that's why we get to do this, so we
get to feel like we live in the region every day,
day and out.
Speaker 1 (37:01):
You know, Like I don't want to put too fine
a point, right, but in this region in particular, you
actually do need quite a bit of help. The information
that's online is not amazing. And even we were just
talking before, like even if you know it pretty well,
it's really hard to find things out. How things just work.
I just think they just don't think people need to know.
Speaker 3 (37:24):
I don't know what it is. It's as strange.
Speaker 1 (37:26):
Anyway, in particular the lifts and the chairlifts, it's really
hard to kind of understand what's going on. They do
close roads and things like that, and so if you
are thinking of spending an extended amount of time there,
I strongly recommend you get some help. Caiton Vinn did
an amazing chat with me a couple of years ago
(37:49):
before we went on our first trip there, just to
help me understand how everything worked. And you know, like,
as you know, I frequent Italy a lot, and I
travel like generally quite a lot, and I was.
Speaker 3 (38:01):
Still when we got there. Very okay, Yes.
Speaker 1 (38:04):
I'm so glad I had this conversation because I wouldn't
have known some things that make your experience a lot
easier when when you've only got a week or a
few days you really want to maximize your time and
have a good time rather than having to figure out
lots of logistics issues. Anyway, that's where these guys can
help exactly.
Speaker 5 (38:23):
Yep.
Speaker 4 (38:24):
Yeah, we always say if you're struggling, do not struggle.
You know, planning services are affordable and there's no reason
to spend hours scouring forums and different Facebook groups and
stuff when you can just get the help that you
need with a click.
Speaker 3 (38:40):
Absolutely amen to that, Thank you very much. All right, Knevin.
Speaker 1 (38:46):
How can people get in touch with you and learn
more about the experiences with France, eating all the things
in South to Rol and talk Gellen's and everything.
Speaker 3 (38:54):
How can they get in touch with you?
Speaker 5 (38:56):
Yeah, they can find us at throwninvy dot com and
then we're also thrown in bying on all the various socials.
So really, anyway that works for them, they can get
in touch with us.
Speaker 3 (39:07):
Probably that's the easiest, Yeah, I think so.
Speaker 1 (39:10):
And beautiful, beautiful Instagram, beautiful photos, beautiful website, very clever people,
and I hope one day we'll meet up in person
and we will maybe at a tour gillen Feast maybe
grut yea.
Speaker 3 (39:22):
Thank you guys, thanks so much.
Speaker 4 (39:26):
Thank you so much. It's great to be on again.
Speaker 3 (39:30):
Now everyone.
Speaker 1 (39:31):
Having spent a decent amount of time in South Carroll recently,
probably around two weeks now, I feel like I've only
just scratched the surface. It's really such a magnificent region,
full of unique food, wine, culture, and of course that
jaw dropping scenery. Something about it really does get under
your skin. And I have such a massive respect for
(39:52):
how the locals work with their environment and each other.
It's really a lovely thing to see in a day
and age where you know, maybe we don't see that
so much. So if you're interested, we're heading back there
with one of our Untold Italy tour groups in September
and we do have a few spaces left. If you
like to join us, we can promise a tour Gellen Feast,
(40:14):
Cows with bells, shimmering legs, Adlvie's, soaring mountains and Alpine
cheeses and of course we take care of everything so
you can relax and enjoy the experience. Did I mention
there are also thermal bars. Oh yes, this is a
really good one, and our guests last year had such
a fantastic time and you know, if you have a
(40:35):
look on our social media on our Instagram, you'll see
some shots of that experience as well.
Speaker 3 (40:41):
So we'll put all.
Speaker 1 (40:42):
The tour details and the information that Kate had been
shared with us, and of course the details of their
food tours and services into our detailed show notes at
Untold Italy dot com or forward slash two seven three
for episode number two hundred and seventy three. Thank you,
all of you to our wonderful listeners for your ongoing
support of Untold Italy over this year and years past.
(41:06):
I really do hope you enjoyed today's show. We truly
appreciate all of you. Groat Simile, thank you for tuning in.
And that's all for today on Netsweet Show. We're heading
into some truly untold territory in Eastern Italy with one
of our POD's favorite guests.
Speaker 3 (41:22):
But until then, it's chow for now.
Speaker 1 (41:27):
The Untold Italy podcast is an independent production podcast editing,
audio production and website development by Mark Hatter, Production assistance
and content writing by the are they kJ Clark, Yes,
there are two of us. For more information about Untold Italy,
please visit Untold Italy dot com
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