The fruit of the wine provides a wonderful foil for the dense, dark chocolate.
By Kathy Bechtel
This recipe was recently featured in an article in La Cucina Italiana magazine, entitled Italy’s Best Desserts. The author is Francine Segan, a food historian and the author of a new book, Dolci: Italy’s Sweets. I loved the article, Francine offered some very traditional sweets that included some wonderfully unique flavor combinations. Her background as a food historian shines through as she shares the story behind the recipes, something I try and share with our guests during our cooking classes on our culinary bike tours.Print
Kathy Bechtel’s obsession with food and cooking began as a teenager. After years following a traditional career path as a telecommunications engineer, she left to attend culinary school and wine training, and is now combining her passions for food and wine, the outdoors, and travel as owner and Culinary Tour Director of Italiaoutdoors. In this role, Kathy leads small bicycle, skiing and walking tours that explore the authentic regional cuisines, local products and undiscovered wines of Northeastern Italy.