Welcome to theStirred Travel Blog

Five Things to Do on a Rainy Day in Venice

June 25, 2016

Ok, so when you think of Venice you think of water. The city is built on it, life within it is made possible by the canals that snake through it and the lagoon surrounds it and sometimes flows into it. What I hadn’t appreciated until recently, when we took our guests for a much anticipated […]

Read More


Edible Flowers for Summer Dining Italian Style

May 25, 2016

Deep Fried Zucchini Flowers Serves 4 This fried zucchini flower recipe is a quintessential Italian dish. This sums up all that is integral to Italian cooking, it’s simple and uses the freshest ingredients. If you have ever tried growing zucchini then you will realise this recipe is invaluable (not least for being a great way of […]

Read More


Five of the Very Best Veneto Wines

May 24, 2016

Pieropan – La Rocca If you’re thinking mass-produced, characterless Soave from the 1980s and 1990s when the global market was flooded with cheap wine more similar in style to a Pinot Grigio in lightness and taste, then you had better think again. Made from 100% Garganega grapes and grown on the steep slopes adjacent to […]

Read More


Ursula Ferrigno Joins the Stirred Travel Team

March 23, 2016

We are delighted to welcome highly acclaimed food writer and chef Ursula Ferrigno into the kitchen at Villa Casagrande, where she will be demonstrating her considerable depth of knowledge of Italian food and culture during a week of adventurous, hands-on cookery classes and culinary experiences with the Stirred team this summer. Ursula trained at the Auguste […]

Read More


Zabaglione with Torcolato di Maculan

March 16, 2016

Zabaglione has got to be one of Italy’s biggest guilty pleasures – a rich, creamy custard-like concoction made by beating eggs and sugar and adding alcohol. It’s delicious, decadent and should ideally be offset with something a bit lighter and sharper. Ingredients: 4 egg yolks 80g castor sugar 100ml marsala Torcolato di Maculan wine Cooking instructions: […]

Read More


Italian Easter Recipes

Easter falls at a magical time of year. It’s when the long-awaited transition from Winter to Spring brings with it an abundance of delicate, vibrant and beautifully crisp fresh produce to be plucked and instantly savoured, as much of it disappears as quickly as it makes its glorious appearance. With all its religious significance, Easter weekend, […]

Read More


Scottadito

Baby Lamb Chops Recipe Chops from a small, milk fed lamb are so tiny that they cook in no time at all. In Italy we hold them by the rib and eat them with our fingers (hence the name: ‘scalded fingers’) so they do not become cold. Each chop is just about a mouthful so […]

Read More


Uova e Asparagi all Bassanese

Bassano-style Asparagus & Eggs Recipe Serves: 4 people Ingredients: 1 kilo fresh asparagus 4 boiled eggs 2 salted anchovies, cleaned and chopped Some capers Olive oil Wine vinegar Salt and pepper Cooking instructions: Clean the asparagus, making sure they are all the same length; tie them and cook them in a high saucepan, with salted […]

Read More


Risotto di Bruscandoli

Hop Shoot Risotto Recipe This very old risotto recipe uses ‘bruscandoli’, the end tips of the hop plant which can easily be found in the Venetian countryside. It can only be made at the start of spring since this is the time when the hop shoots begin to appear, but you can obviously substitute the shoots with […]

Read More


Spaghetti Alle Vongole Recipe

March 10, 2016

Few things are quicker, easier or more delicious than this recipe for spaghetti with clams. Here Tom Whitaker shares the secret to his mouth-watering take on an all-time classic Italian dish… Serves: 4 Ingredients: 300-350g dried spaghetti 2 tbsp olive oil, plus extra for drizzling 1/2 tsp dried chilli flakes 2 garlic cloves, finely sliced 500g small clams, scrubbed […]

Read More


1 2 3 4 5 6 9