ExperiencePlus! Blog


  • Creamy Chickpea Soup


    Zuppa di Ceci (Creamy Chickpea Soup)

    This tasty recipe is a typical “peasant” soup from the Umbria region of Italy. The perfect companion on a chilly night. Serves 6 Ingredients: 1 pound dried chickpeas 1 carrot, peeled and diced 1 medium onion peeled and diced 1… Read full article

  • Photo by ExperiencePlus! traveler Alan Razak


    Straccetti with Arugula and Balsamic Vinegar of Modena

    This recipe comes to us from the Scuola di Cucina Bologna which we visit on our Whole Journey’s Culinary Delights bicycling tours in Italy. Ingredients: 1 pound of veal thinly sliced Arugula Parmigiano Reggiano to toss with veal and add… Read full article

  • Tomato, Chickpea, Feta


    Tomato, Chickpea, and Feta Salad with Za’atar

    Joeann Gutowski, of our Fort Collins office shares an easy and delicious salad recipe that gets our taste buds yearning for the Mediterranean. This is the time of year when Colorado gardens are producing a bounty of tomatoes. Not only… Read full article

  • Sweet Crepes


    Breton Crêpes

    John Giebler (our Director of Tours, and occasional tour leader in France and Italy) shares his favorite crêpe recipe in honor of the new ExperiencePlus! tour in Brittany and Normandy. This is a recipe I used to make when I… Read full article

  • Wine labels tell you more than you might think.


    What Your Wine Bottle Is Trying to Tell You

    Many of us select wine based on whether or not we are attracted to the label, but that label and the bottle are actually trying to tell us something about the product inside if you know what to look for.… Read full article

  • Recipes

    No Knead Flatbread/Pizza Dough

    About 2 years ago I decided I wanted try my hand at making some quick pizza or flatbread style dough. As I was looking for recipes I ran across a no knead recipe.  Since then I’ve refined my process and… Read full article

  • Recipes

    Chicken Provençal with Olives and Anchovies

    Chicken Provençal with Olives and Anchovies This dish uses seasonings and products that are associated with the French region of Provence and the Mediterranean region in general. It is very tasty, especially if you use the anchovies! For four to… Read full article

  • Tarte Tatin


    Tarte Tatin

    Two sisters, Carolina (1847-1911) and Stéphine Tatin (1838-1917), from Lamotte-Beuvron, a small village in the Loire Valley of France, are considered the creators of this wonderful tart. The sisters owned and ran the Hotel Tatin. The elder sister, Stéphanie, dealt with… Read full article

  • Recipes

    Roasted Asparagus with Hollandaise

    April marks the beginning of asparagus season in Germany and in France and is cause for celebration because it also means that spring has finally arrived. In Germany asparagus fever continues until mid-June and takes many forms including competitions to… Read full article

  • Roasted Kale Chips


    Roasted Kale Chips

    In recent years kale has come into its own and this is a delightful, crispy side dish has little in common with the boiled, tasteless recipes of the past.  It’s a perfect side dish for casseroles, or better yet, let… Read full article

  • Cauliflower Calabria


    Cauliflower Calabria

    Cauliflower: a white, seemingly boring vegetable that unfortunately suffers from neglect in the grocery store and sometimes in the fridge has just received a facelift. And, no, it’s not cheddar cheese. Prepare yourself for a caramelized, nutty, and surprisingly light… Read full article

  • Recipes

    Swiss Chard and Corsican Brocciu cheese tart

    Goat and sheep cheeses are a specialty of the Corsican people; historically, they spent their days on the interior of the island far from the danger of the sea and pirates who came around. While seafood graces the plates of… Read full article

  • Recipes

    Sicilian Blood Orange Salad

    ‘Bright,’ ‘fresh,’ and ‘fragrant’ are not typically the first words used to describe many items on the wintertime meal table. Today, we offer just that: a citrusy salad inspired by an island in the Mediterranean known for its infused flavors… Read full article

  • Recipes

    Hungarian Goulash

    Enjoy these comforting flavors this winter as you sidle up next to the fire and tell stories, cherish the company of family and friends, and perhaps dream of riding your bike on our newly revised bicycle tour through Central Europe next… Read full article

  • Recipes


    Let’s face it: a couple of new seasons are upon us. Root vegetables are here & our South American cycling season has arrived! How about in celebration, we share an empanada recipe that is sure to please? If it’s a… Read full article

  • Rostinniana photo by Raul Bernardo


    Rosticciana with Fruit Sauce

    Rosticciana has become a favorite for our travelers on the Bike Across Italy: Venice to Pisa trips. In fact the serving plate always ends up empty which is rare given the quantity of food the Italian’s traditionally tempt us with.… Read full article

  • Recipes

    Peach Raspberry ‘Tart’

    As we release new dates and tours for the 2014 season, particularly with our Paris to Lyon Plus! Marseille tour, and welcome in the final bounty of summertime fruits, we present a simple spin on a traditional French tart, sans… Read full article

  • Belgian Endive and Pear Salad


    Belgian Endive and Pear Salad

    Endive was discovered in Belgium in 1830 and by the mid-nineteenth century it was being cultivated and sold as “witloof” or white leaf. Endive is now grown in a variety of places but many still consider genuine Belgian Endive to… Read full article