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In Italy with Antonio

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In Italy with Antonio Travel Weekly reporter David Cogswell wrote: portrait of a tour manager as the main man.  "the tour director is the host of the party, a wild sleepover in a moving setting. he is the facilitator of the movement; the solver of problems; the maker of arrangements; a sympathetic ear to the frustrated; a protector of the vulnerable, and a helping hand to the faltering. he must be a little bit teacher, a bit of an entertainer and certainly a leader." Making Mozzarella Italian Gelato - Dessserts Coming Soon Be Surprised About Antonio Food Experiences We Go Everywere Great Wine Producers Amazing Landscapes "I find myself at a loss for words when I think about writing this review for Italian Travel Team.  There are too few of them ...
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THE PROSECCO HILLS - Valdobbiadene DOCG Prosecco Superiore

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Valdobbiadene DOCG Prosecco Superiore  is made from a number of local varieties. The most important is Glera , rustic and vigorous, hazelnut colored shoots and rather large, long, loose, winged bunches, with grapes of a beautiful golden colour surrounded by bright green leaves. It was first mentioned in the area in 1772 in the VIII volume of the Giornale d’Italia. The scholar, Maria Malvolti, speaks of the quality of local grape growing. Clemente e lo spiedo trevigiano Glera gives Valdobbiadene DOCG its basic structure, but small quantities of Glera lunga, Verdiso, Perera and Bianchetta, local varieties, considered of minor importance but precious for completing the wine structure, and Pinot and Chardonnay can be used.  Glera Verdiso has been grown in the area since 1700 and was already well known in the 19th century. It is used to increase the wine’s acidity and flavour.  Perera , also widely available last century, is used to increase fragrance and...
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