Recently, I blogged about “pizza done right” and realized I did not have many photos of a pie. Thanks to a few recent tour members, I’ll share some here.
Phil and Genny Waltrip traveled on our Best of Italy tour in September 2019. They win the all-time prize for the most food pictures ever!
The Coronavirus lockdown has disrupted the “normal” routine all over the world. Here at home, in Middleburg, Florida, Charlotte and I are spending much of our time keeping to ourselves, working on previously ignored projects around the house, and occasionally running to the store to pick up food or hardware items. Needless to say, I am getting stir-crazy and itching to get back to travel (#BackToTravel)! But, until we can do that safely, cooking is a good substitute for me.
Recently, we had worked outside in our yard, all day long. When supper-time rolled around, neither of us felt like cooking, there were no left-overs in the fridge, and restaurants are closed during the pandemic. So, I decided to run up to Papa Murphy’s and get a “bring-home-and-cook-it-yourself” pizza. (I’ve eaten pizza all around the world and have decided Papa Murphy’s Pizza produces the best takeaway alternative to a homemade pie. I like cooking it myself and eating it hot! By the way, I keep it simple too, thin-crust, mushrooms, pepperoni, onions, and bell peppers). It was only 6:30 in the evening, but unfortunately, the store was already closed due to shortened hours! So, I went to the local Pizza Hut, walked in, ordered a pizza, and waited for it in my car. It was semi-warm when I got it home, but we were starving by this time, so we opened the box and dug in.
It was not very good. The crust was overcooked and hard, the red sauce was tart and astringent, and the veggies were not fresh. The pepperoni was the best ingredient. But we ate it!
A few days later, I decided to stock up on the ingredients to make fresh homemade pizza. But, when I got to the grocery store, they had no flour on the shelves. It seems, like toilet paper, flour is a hot-selling item during this pandemic! So, I walked over to the deli counter and purchased a hunk of made-fresh daily pizza dough. I’m not sure if Publix Super Market mixes this up every morning in their deli, or if it arrives frozen and they thaw it out, but regardless, it is pretty good. I also stocked up on my fav four ingredients of pepperoni, bell peppers, sweet onions, and mushrooms. Here’s how it turned out… almost like Italy!
When in Rome, we often begin our Exploring Europe tours with a Day 1 get-together at Mercato Centrale Roma for a pizza lunch before heading out for sightseeing. This is the perfect way to get acquainted with one another and with authentic Italian food. Not only does it house a great pizzeria, but there are also 17 other food stalls selling almost anything to eat or drink that comes to mind when thinking of authentic Italian cuisine. Check out this artisanal pizza from pizzaiolo Gabriele Bonci. Photo thanks to Italy Magazine and their article on Mercato Centrale Roma.
We have searched thousands of photos in our archives for a picture of our groups eating pizza at Mercato Centrale in Rome or Florence. I guess the pizza is too good to document, but we did not find a single photo in our files. So, if you have any photos of pizza at Mercato Centrale or in Italy or your favorite pizzeria at home, send them in and we’ll post ’em!
There are hundreds of pizzerie (that’s plural for pizzeria) all over Rome. Some are better than others, but none of them are bad. If they were, they would be out of business real quick! I like to visit those that are small places with a real wood-fired pizza oven, a pizzaiolo (the man who wears white clothes and makes a pizza), and is located outside of the tourist areas.
My friends the Del Duca’s live just outside the ancient Etruscan town of Volterra, in Tuscany. I visit with them six or eight times a year, either at their home and agriturismo known as Podere Marcampo or their Ristorante Enoteca Del Duca. Twice a year, we rent out their agriturismo rooms and host 12-15 people on our “Villa Vacation” tour. This is a delight because we get to unpack our stuff for seven consecutive nights and experience what life might be like for a local in Volterra. Each day we go on short excursions to Lucca, Siena, Volterra, San Gimignano, and the Chianti region for sightseeing, wine tasting, and fun. When we return to Podere Marcampo, there is time for relaxing, swimming, sunbathing, hiking, and of course, eating and drinking!
One evening, a few years back, Claudia offered to make pizza for our group and to share her recipe. Here it is.
INGREDIENTS FOR 4 PEOPLE
Dissolve the yeast in warm water. In a bowl, mix the flour with salt, sugar and extra virgin olive oil. Add the water and knead until you get a soft uniform dough. Cover the bowl with a cloth and let the dough rise for 2 hours.
Thereafter, extend the dough with a rolling pin and adjust it in one or more flat oven pans lined with parchment paper. Cover again, and let sit for an hour.
In the meantime make the tomato sauce. Puree fresh tomatoes or purchase quality canned tomato puree. (David’s note – I always use the CENTO brand for whole canned tomatoes and puree. They have no citric acid which is often added as a preservative). Mix in salt, pepper, oregano, and extra-virgin olive oil. Let it rest for at least one hour in the fridge.
Pre-heat the oven to 500°F.
Uncover the dough, place a thin layer of tomato sauce on the dough. Add other ingredients from the list below. Cook for 15-20 minutes.
Slice and enjoy your homemade pizza!
Feel free to leave comments below. Share your favorite photos of pizza and tell us all about your dining experience on one of my social media platforms noted below.
13 December 2019
We arrived at the MUC Munich Airport this morning, and by 8:00, we were through passport contral and customs. Charlotte and I are here to lead tours visiting the Christmas Markets in Salzburg, Nürnberg, Rothenburg, and Munich.
After checking into the Hilton Hotel Munich Airport, we slept off the jet-lag, freshened up, and visited the airport Weihnachts (Christmas) Market.
This market is under the enormous glass-covered outdoor square located between Terminals 1 and 2. Known as the MAC (Munich Airport Centre), this square is always bustling with activity any time of year, but at Christmas, it is most delightful.
There are many wooden stalls staffed with vendors selling winter clothing, ornaments, hand-made wooden crafts, and all sorts of items perfect for gifting.
Here is our snack – flatbread with veg and salmon and hot mulled Glüwein.
It’s great to see the famous sights and big cities when traveling, but the real memories are made in off-the-beaten-path adventures where you get to slow down and experience the country, not just watch it fly by through a tour bus window. The best vacations include a combination of the two. Don’t get me wrong; there are a lot of benefits to traveling on a tour. Tours allow you to travel care-free, with no planning. But sometimes, you have to just wing it and see where the adventure will lead. Here is a story from one of my trips to France and the surprising places you can find when things don’t go as planned.
After a flight up from Madrid, we arrived at Paris’ Charles de Gaulle airport by mid-afternoon. I rented a small car and soon we were out of the airport and on the highway toward Paris. It being Friday afternoon, I was prepared for some traffic jams, but so far it didn’t seem too bad. The highway leaving the airport was virtually free of cars, but by the time we reached the Périphérique, Paris’ big ring-road around the city center, we were in bumper-to-bumper traffic. It wasn’t quite at a standstill, but we were inching along at less than 10 mph.
Knowing Paris, I figured we were in store for at least an hour of stop-and-go traffic. But surely by the time we turned off the Périphérique and headed southwest it would thin out to nothing. After two hours and less than 20 kilometers, I knew it would be hours before reaching Amboise. To make matters worse we had no hotel reservation, no real plan for the next two days, and no plans for the night’s dinner. What we did know was that reaching Amboise in the afternoon was now out of the question.
Luckily I had my GPS unit with me and we got it up and running. After another hour on the highway, in the miserable traffic, we finally found a two-lane road that would take us through the countryside to the Loire Valley. Well anything would be better than sitting in traffic for hours on end…so we took the little road.
Immediately the road was clear, and it was smooth sailing. Until we came to the first town. Friday afternoon must be the time for everyone to get out and go somewhere because there was loads of traffic. Although, it was nowhere near as bad as what we had encountered on the highway. The next hour passed with us speeding along our way in the rural areas between each little town and then slowing down in the town centers. This wasn’t bad though. We got to experience several small rural towns in France.
By now it was getting late, probably close to nine o’clock. I’d planned on finding a hotel in Amboise, but that was still an hour away. It really didn’t matter what time we arrived as long as we could get rooms for the night and a good meal. We were somewhere along the Loire River near Chambord when I saw it…and drove right on by. We had a goal and destination in mind, but that place back there looked like my kind of place. So at the next round-a-bout I did a 180 and decided to go back to check it out.
The place was an old two-story stone building with ivy climbing up the side. There, in huge painted-on letters, was a sign advertising “Hotel** and Grill.” Even with my limited French vocabulary I could tell we could find rooms and food. As I pulled into the gravel parking lot I knew I’d made a good choice. There were several cars and the people milling around were all speaking French. I walked into the lobby and really had to dig deep into my French vocab to ask if they had two rooms and dinner. The lady at the desk said “no problem” offered a really good price and booked our dinner for us too.
We settled in and then walked back downstairs for dinner. The restaurant was just what you’d think a farmhouse grill would look like in the US. In sort of the “Cracker Barrel” style, there were ancient tools and other decor hanging from the walls and ceiling. On one wall there was a huge stone fireplace, complete with a cozy fire. Large picture windows looked out onto a little garden and the wheat fields beyond. I think we were one of the last seatings of the evening because all the other tables were either empty or filled with people involved in dessert or conversation.
The food was wonderful! Natalie and I had escargot, an assortment of duck, steak, vegetables, and dessert. All was washed down with a local Loire Valley wine. La Ferme des 3 Maillets is one of those rare finds that only happen if you let go of your inhibitions and get off the beaten path. Even though the staff spoke very little English and Natalie and I spoke very little French, we all managed to get our points across and have a great time.
Often, I have people ask about the idea of the “French being a bit arrogant.” First of all, I don’t buy into the idea and secondly, experiences like this one are proof that this is just a stereotype. The staff at the inn were wonderfully hospitable and went out of their way to make our dinner and our stay a grand experience. I’d go out of my way to eat and stay here again.
So when you’re traveling, just remember not to panic when things don’t go as expected. It is often the unplanned adventures like this one that turns out to be the most fun. And if you are ever in the Loire River Valley near the town of Avaray, find La Ferme des 3 Maillets, stay a night, have a great dining experience, and really get a chance to explore another side of France.
*****************************************************
If you found this article informative, please share it with your friends, family, coworkers, and associates. If you have something to add, just leave a comment in the box below.
Do you want to learn more about painted sheep and traveling to Europe? There is a wealth of information and special discount pricing on my tours at https://davidmcguffin.com/.
David McGuffin is Founder and CEO of David McGuffin’s Exploring Europe, Inc., based in Middleburg, Florida. You can connect with him on Twitter, Facebook, Google+,LinkedIn and YouTube. David spends his time in Europe organizing and leading small group and independent tours to European destinations. In business since 2001, David has provided exceptional travel opportunities to several thousand satisfied customers. You can find out more about David and his European tours at his website, https://davidmcguffin.com.
Why do sheep have patches of color painted on their wool?Farmers “paint” their sheep for identification. Frequently, you’ll notice large pastures blanketed in green grass and dotted with sheep. Typically, these pastures are enclosed by stone walls or wire fences and are shared by multiple farmers. When it comes time to claim ownership of the animals roaming around hundreds of acres, a customized painted sheep is easy to identify.
Also, during the mating season, the male ram will be fitted with a bag of dye around its neck and chest. When mating, the ram mounts the ewe and a bit of dye is deposited on the ewe’s upper back. This way, the farmer knows which ewes have been impregnated and moves them on to another field away from the ram.
David McGuffin organizes, designs and leads tours to many European destinations. David’s tours are for strictly small groups ranging from 6 to 18 travelers.
Traveling with a small group means we can get off the beaten path and away from the big bus tours and experience Europe on a unique and personal level.
Eating well is also a priority, and you’ll get your fair share of fine food sourced locally by excellent chefs. David has spent decades poking around Europe’s nooks and crannies looking for unique restaurants, clean hotels with character and cozy B&Bs.
In Ireland, the top five counties in terms of sheep numbers are Donegal, Galway, Mayo, Kerry, and Wicklow. Each of these counties are located in hilly-mountainous areas of the country.
Ireland sheep flocks typically have 50 ewes or fewer. Compared to international standards, this is quite small. For example, Scotland averages 200 ewes per flock and the world largest exporter, New Zealand, average 1400.
Ireland only “keeps” 30% of it sheep for human consumption. The remaining meat is exported mostly to the UK and France.
According to a recent Irish livestock census, the island had 3.7 million sheep, 6.5 million cows, and 1.5 million pigs. With all that bacon showing up on the breakfast table this fact is going to require a little more investigation!
God intended sheep to mate in the fall and give birth in the spring when the weather would be more favorable for their survival. Therefore, sheep are known as “short day” breeders. When the days become shorter (in the autumn) this activates a hormone in the ewe’s brain that triggers the reproductive system into action.
During their fertile period ewes come into heat every 17 days or until the fertility period is complete. When in heat, the ewe flirts with the ram by wagging her tail, nudging, or cuddling.
When detecting a ewe in heat, a ram’s characteristic response is to lift his head in the air and curl his upper lip. Then, I suppose he goes for it!
A mature ram can mate with 100 or more ewes during the mating season.
The gestation period is about five months, give or take a week.
Ewes usually give birth (known as lambing) to one to three lambs.
Lambs go to “market” when they are less than one year old, and their meat is known as “lamb.” Mutton is the meat from lambs that are 1 year or older.
Wool, lanolin, and sheepskins are also products of sheep.
Finally, to leave a good taste in your mouth, about 1.3% of the world’s cheeses are products of sheep’s milk. So, the next time you try a piece of Roquefort, Feta, Ricotta, or Pecorino Romano, think about all these painted sheep!
Ireland is fast becoming my most popular tour destination. I’ve just returned home from leading a great group of people on my “Best of Ireland and Scotland” tour. Later this month, I return to the Emerald Isle for two more of my “Taste O’ Ireland” tours. Ireland (and Scotland) are a perfect destination for summer travels as the temperature rarely climbs above 68°F, the countryside is draped in 40 shades of green, and the photo ops for sheep are plentiful. We are scheduling tours for the summer of 2015, so keep an eye out for my tours to Ireland!
Traditional folk music and singing is a nightly occurrence in Ireland. No matter what town or village, I can always find a pub with a music session. These sessions vary according to the ability and style of the musicians, but are always filled with heartfelt choruses and toe tapping jigs. It is almost as if every person on the island pops out of their mother’s womb with a song instead of a scream.
I’ve been a musician all my life, so when I hear a band in the distance or a song wafting out the door, I go for a listen. I sometimes run across situations and events that are once-in-a-lifetime opportunities where I just happen to be in the right place at the right time. In Venice, I recall sitting in on an impromptu singing session with a few salty old fishermen belting out operatic arias. On successive trips to Venice, I’ve tried to duplicate that experience and have been disappointed. Try as I might, there is no way to “manufacture” these impromptu experiences for the folks on my tours. You’ve just got to be in the right place at the right time and let it unfold around you!
![IMAG0380[2]](https://i0.wp.com/davidmcguffin.com/wp-content/uploads/2014/06/IMAG03802.jpg?ssl=1)
Knowing all this, I shouldn’t be surprised when a gem of an event unfolds around me. This time, it all started when I coaxed a few of my tour members into a deserted Irish pub. When I say deserted, I mean just that… there was not a soul in the place except for the bartender, and he looked like he was packing it up for the evening. In fact, when we asked for a pint of Kilkenny (the local ale), he had to go to the back and fiddle with the taps just to get the stuff flowing. I began making apologies to my group for bringing them in this desolate place, but the bartender had spent several minutes getting the taps to flow, so we felt obligated to stay and have a pint. There we were, just the six of us quietly sipping our pints and looking for an exit strategy.
This was the third night of the tour and our first night out of Dublin. I was hoping to introduce my group to some traditional small town pub music. But it seemed tonight would not be the night. So, instead of experiencing music, I decided to at least tell my group about the “typical” pub music session to get them prepared for a future musical evening. As I was explaining the typical fiddling and singing found in a pub music session, a gentleman walked in the door. Dianne, one of my tour members, asked him, jokingly, if he was the singer for tonight’s session. He said no, he had just come in for a pint after playing two rounds of golf, but if we wait a bit we might coax one of his friends to belt out a song or two.
![IMG_0813[1]](https://i0.wp.com/davidmcguffin.com/wp-content/uploads/2014/06/IMG_08131.jpg?ssl=1)
Over the course of the next fifteen minutes, the pub filled with 20 or so Irishmen who were in Kilkenny on a golf outing. They told us this was a yearly get together to play golf, have fun, and get away from their wives (said with a joke and a laugh). So, the first gentleman says to his buddy, “this lady wants to know if you are the singer.” We all expected a laugh and a swift no, but to our surprise he stood up and belted out a heartfelt ballad about “Annie Moore”, Ireland’s first immigrant to the United States.
Then began a chain reaction where each man stood and sang his favorite song. All was done a cappella, without accompaniment, and from the heart. They took great pride in their singing and in the message of the song. We were an audience of six Americans who were looking for some music, and boy did we get it! By the end of the night we were invited to join them in “God Bless America”, finally finishing the session at midnight belting out “cockles and mussels… alive, alive oh.”
[space height=10] You would think with six of us witnessing this impromptu singing session we would have taken some video. Unfortunately, all were having too much fun to waste time on video. So, this short segment is all I have to offer. You’ve just got to be at the right place at the right time! [space height=10] [column col=”1/2″] [youtube height=”200″ width=”290″ align=”left”]https://www.youtube.com/watch?v=pw4yqb8s9hI[/youtube][/column] [column col=”1/2″ last=”true”]
