We're still hoping to get to Italy this fall. Over the weekend, the head of the European Commission said that American tourists who have been fully vaccinated will be able to visit starting this summer. We have reservations and are ready to go spend another week at Hotel Villa Steno in Monterosso al Mare, Cinque Terre, on the Italian Riviera. What a truly magical place!
But, even though we can't get there for a few months, we can create a few of our favorite dining experiences to remind us of Cinque Terre and other fabulous locations.
Before Easter, we spend a few hours making a Bolognese sauce (with ground beef, pork, and veal), then the next day a besciamella sauce. We use both of those to make lasagna alla Bolognese (we understand that only non-Italians call it that - Italians say "lasagne al sugo di carne"). We start with a bruschetta made with brie and prosciutto (sprinkled with fresh chives), followed by the lasagna. And, for desert, a small French influence: profiteroles.