Rome Blog

Great Rome blog, from Kit:

http://www.roninrome.com/

Ciao.

lodging moula + deposits and stuff...

FYI, I have an email in to the guy in Florence regarding that whole thing with the huge security deposit that is due (600 euro) up front along with the total lodging expense.

Given that the vickster and I arrive a full night ahead of everyone else and it's all due on arrival, I'm hoping he allows us to give him the deposit in a travelers check or with a credit card number or anything other than cash. It's just too much cash to travel with -- I feel uncomfortable at the idea of it -- and getting that much cash out of the ATM isn't really an option either.

We're okay with covering the lodging part, we can make sure we have that cash amassed, and have you give it to us right on arrival. Or we could get it from you in advance -- whatever works for you.

I'll let you know when I find out from him. Also, I have a more detailed breakdown of how much money is due where coming your way shortly.

Thanks.
-cr.

What exactly is the difference between gelato and ice cream ?

Just because I've always wondered...

-- gelato is made with a higher proportion of whole milk to cream, which gives it a lower fat content. because of the less fat, gelato doesn't coat the mouth as like ice cream does, which enhances the flavor.

-- gelato is churned at a lower speed than ice cream and has much less air whipped into it (almost none), which makes it creamier and denser.

-- gelato is never served frozen, always at a higher temp than ice cream. so no ice crystals and less mouth-numbing due to the cold = more flavor.

-- gelato, at least in europe/real Italian places is typically made in small batches, fresh daily, vs. the mass produced ice cream we know and (still) love. this is good, for obvious reasons, but also because it allows for fresh fruit ingredients instead of processed stuff meant to last for awhile in our freezers.

All of this, to me, makes gelato a superior product to ice cream, a theory we should liberally test whilst in Italy. Like every day.

Ciao, buddies.
-cr.

Wines of Cinque Terre

VERY important information...

These are the wines we will most often find in CT (the cheap, local table wines), with the first two the most common.

CINQUE TERRE
Color: Pale straw yellow with pale green reflections.
Bouquet: Subtle, delicate and persistent, with good finesse and elegance with clean scents of field grasses and cedar.
Taste: Dry, clear freshness, light and continuous.


SCIACCETRA  -- sweet (I think that none of us like sweet wine.)


COSTA DE CAMPU WINE OF MANAROLA
Color: Pale yellow with slight green hues, brilliant.
Bouquet: Broad, intense and finely persistent, with hints of lemongrass, Russet apple and resins.
Taste: Dry, but quite soft, fruity and good persistence.


COSTA DE SERA WINE OF RIOMAGGIORE
Color: straw with delicate golden hues, brilliant.
Bouquet: Intense and persistent, very fine, with hints of flowers and pleasant background of acacia honey.
Taste: Dry, good flavor, very persistent, harmonious and comprehensive structure with a pleasant and typical bitter aftertaste.


COSTA DA POSA WINE OF MANAROLA
Color: Straw yellow with golden hues, bright and good smoothness.
Bouquet: Of good intensity and gently persistent, with hints of cut hay, musk and flint.
Taste: Dry, balanced soft, at the same time nervous and of good continuity.

Wine Tours

Hey, all. Just wanted to update ya'll that I am on the wine tour from Cinque Terre search. It hasn't been as smooth as I thought it would be-- I think we'll have to get a little more creative... like, go to La Spezia first or something like that. I have a lot more to check out-- will let you know.

FYI.

Ciao ciao.
-cr.

Rick Steves on 9/11

This is interesting-- Rick (yes, we are on a first name basis, Rick and I) was in Cinque Terre on 9/11: http://www.ricksteves.com/news/travelnews/1109/hi.htm#continue