We did dread coming home from Italy through Paris, having missed a flight connection in Paris once before due to long security delays, but our recent experience in transferring from the CDG Domestic Terminal 2E to the M Gates at International Terminal 2F went extremely well. The internal bus system kept us from having to make a long walk and we stayed within the security perimeter making it unnecessary to clear security review once again. On arrival at the International Terminal we were greeted by a friendly host and whisked into the Duty Free shops were we found ourselves happily sampling free champagne, foie gras and cheese.

Even with the hassles of airport security, when it comes to flying we’re kids at heart.

The first clue was the gigantic size of the fermentation towers. We were at the Vezzoli winery in the Franciacorta region of northern Italy near the shores of Lake Iseo. Our guide, Arianna Vianelli of the Consorzio Franciacorta had taken us first to the Vezzoli winery, one of the major regional producers of sparkling wine, our first stop during a full two days of winery inspections and meetings with vintners. With a capacity of over 300,000 bottle a year, the Vezzoli winery is in the big leagues of sparkling wines made in the classical method but with a twist. The local “Solouva” method, recognized as the Franciacorta DOCG, uses grape sugar gathered from the first fermentation “must” back into the bottles for the second fermentation stage instead of using refined foreign sugar that most other vintners of sparkling wines rely on. The bottles are fermented longer and can be held in storage longer yet have a very fresh fruity taste. Some of their reserve wines are in storage for 60 months. The Rose Brut was especially wonderful. Later in the day we sampled Arianna’s own label of sparkling wines, Solo Uva. Delicious! Overall there are over 130 wineries in the Franciacorta region. We invite you to learn more through Arianna’s blog at unafranciacortinaincucina.com.

Imagine having your favorite chef uncle let you into his kitchen where he spends almost six hours with you discussing the mysteries of food, cooking and life, shares his tips around the stove and cutting board and invites you to try your hand at a few cooking maneuvers.. . That sums up our day spent with Chef Moreno Maglia. Chef Moreno, together with his wife Rossella, have been serving marvelous meals for over twenty years at the Ristorante il Caminetto “Fireplace,” their intimate gathering place located in a 500 year old building high in the hills overlooking Varenna. Chef Moreno prepared fresh pasta, ricotta and tomato sauce for tortelloni, a larger version of tortellini, plus yummy risotto and roasted lamb chops in a fresh bread crumb and herb coating. The restaurant was certainly a house of good smells. Needless to say, we indulged in a fabulous lunch as the wine flowed freely. Altogether we joined twelve other culinary adventurers, all Americans, for a lesson in the celebration of Italian food, life and culture.

As we wrap up our discovery tour of Italy’s Piemonte region we wish to thank Valerie and Evan of QVBE Vintners for their introductions to the many family-run culinary businesses and vintners who give this area such vitality.Val and Evan are highly personable, talented experts in the workings of the Piedmont food and wine scene and masters in their own rights on wine appreciation. The Piemonte wine districts of Barolo, Barbaresco, the Roero, and more were simply wonderful. We look forward to developing a series of northern Italy vacations for our travel guests and having a long and successful relationship with Valerie and Evan. We encourage you to follow Val’s blog at http://www.girlsgottadrink.com to learn more about Italy’s wine and tourism scene.