Whatever type of pasta you have in your cupboard, from spaghetti to rigatoni or even that old box of macaroni and cheese, you can create a great salad in the time it takes the pasta to cook and cool. The first thing to do before you start cooking any noodles is to look through your kitchen and decide which ingredients will be added to the salad. Here are a few ideas:
1-Vegetables:
You can put just about any vegetable in a pasta salad. Onions, celery, carrots, bell peppers, tomatoes, broccoli, cauliflower, cucumber, raw spinach, etc. are good examples. If you prefer to have your vegetables cooked rather than raw you can throw them in the pot with your pasta. I would wait until the pasta is partially cooked about 3 minutes before adding to keep veggys from overcooking. The tomatoes and cucumber should be raw and added after the pasta is cooked and cooled.
2-Meat and Seafood:
Deli-styled meat makes a great addition to a pasta salad. Beef, chicken, ham and pepperoni are good examples. It doesn't matter if it's cubed or thinly sliced, it will blend into the salad nicely.
Any cooked meat can be added be it cooked fresh, leftovers from a previous meal, or meat from a can. Chicken, beef and pork are the 3 main ones.
Seafood is another popular ingredient, freshly cooked or canned. The easiest is to add a can of salmon or tuna to your salad. Some shellfish is available canned as well, the most common one being shrimp.
Freshly cooked seafood is becoming quite popular when making salads these days, just make sure it has been properly cared for and cooked. Some examples are scallops, shrimp, prawns, crab, squid, mussels, oysters, clams, and any finfish such as salmon. Smoked salmon is full of flavour and my favorite seafood to add to a salad.
Although meat and/or seafood can enhance your pasta salad, they are not required so if you would prefer to omit them you can still make a perfectly fine salad without them.
3-Cheese:
Many pasta salads have parmesan cheese added to them but any cheese will add flavour. You can use any cheese in any form such as grated, sliced or cubed. For those of you making your salad with pasta from a box of macaroni and cheese you could add the cheese sauce mix that comes in the package. Another option is to use a cheesy dressing such as 3 Cheese Ranch when dressing the salad.
4-Garlic and Olives:
For you garlic lovers out there a clove or two of garlic will add a bit of a bite to your salad. Any kind of sliced olive will blend well in this salad.
5-Spices:
Add spices sparingly, use any of your favorites. Some popular ones are: Oregano, basil, thyme, curry, salt & pepper.
6-Dressing:
For dressing you can go with creamy or an oil & vinegar mix. Any bottled dressing will work or you can make your own. For creamy dressing use about a cup of mayonnaise or yogurt with 1/4 cup of either vinegar, wine, lemon or lime juice. Add a little spice, salt & pepper to taste and you have a creamy dressing.
For an oil/vinegar dressing just substitute the mayonnaise or yogurt for about 1/4 cup salad oil.
Now that you have decided on your ingredients it's time to boil your pasta. Follow the directions on the package and cook until El Dente. In other words cook pasta until tender but firm(usually about 8-10 minutes).
Drain pasta in a colander, rinse with cold water and set aside. Once pasta has cooled off add all other ingredients you have decided on except dressing and mix. Add dressing sparingly until salad is completely coated. You may have leftover dressing if you made your own.
Cool salad for about 2 hours before serving.
Article Source: http://EzineArticles.com/?expert=Gordon_Angrignon
Saturday, August 15, 2009
Sunday, August 2, 2009
Macaroni and Cheese, Dressed Up
I’m not sure I’ve ever met a child who did not like macaroni and cheese. As a mom, it’s a quick and easy lunch or dinner for the kids, but not a personal favorite to serve adults.
Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.
Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:
1 package macaroni
1 c. grated Colby Jack cheese
1 c. grated Cheddar cheese
Sprinkle of flour
Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.
You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.
Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.
If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.
Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.
Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.
Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:
1 package macaroni
1 c. grated Colby Jack cheese
1 c. grated Cheddar cheese
Sprinkle of flour
Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.
You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.
Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.
If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.
Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.
Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Orecchiette Alle Cime Di Rapa
The prescription for typical excellence of the Apulia is "Orecchiette alle cime di rapa".
We begin with the ingredients of the prescription for four persons:
* 3 segments of garlic
* extra oil d’oliva vergine
* it knows them
* black pepper
* chili pepper
* 500 grams of orecchiette
* 1 anchovy
* 1 chilo of turnip tops
Preparation:
We carry to boiling a pot d’acqua and after that we pour ourselves within the orecchiette.
In the meantime, in an other pot to make to rosolare l’aglio nell’olio, to add to the thread of anchovy and the chili pepper for approximately 3 minuteren.
When orecchiette raggiongono the halves baking, to add the turnip tops. To drain orecchiette and the turnips.
To discard l’aglio and the chili pepper, to pour all in the frying pan and to blow up for approximately 3 minuteren.
To extinguish the flame and to flavor with an oil thread extravergine of olive.
This prescription comes handed on from mother in daughter in all the Apulia very many generations.
For having other typical prescriptions you come to find to us in the blog of the Apulia, you will find also numerous information on the vacation in Apulia, the farm holidays and above all on the restaurants where to eat the optimal ones, and on described orecchiette to the turnip tops of turnip and to sorseggiare of the optimal wine of the Apulia, a good ones negroamaro of the salento, or a primitivo fort of manduria that renders more gustose the orecchiette.
Article Source: http://EzineArticles.com/?expert=Emanuele_Facecchia
We begin with the ingredients of the prescription for four persons:
* 3 segments of garlic
* extra oil d’oliva vergine
* it knows them
* black pepper
* chili pepper
* 500 grams of orecchiette
* 1 anchovy
* 1 chilo of turnip tops
Preparation:
We carry to boiling a pot d’acqua and after that we pour ourselves within the orecchiette.
In the meantime, in an other pot to make to rosolare l’aglio nell’olio, to add to the thread of anchovy and the chili pepper for approximately 3 minuteren.
When orecchiette raggiongono the halves baking, to add the turnip tops. To drain orecchiette and the turnips.
To discard l’aglio and the chili pepper, to pour all in the frying pan and to blow up for approximately 3 minuteren.
To extinguish the flame and to flavor with an oil thread extravergine of olive.
This prescription comes handed on from mother in daughter in all the Apulia very many generations.
For having other typical prescriptions you come to find to us in the blog of the Apulia, you will find also numerous information on the vacation in Apulia, the farm holidays and above all on the restaurants where to eat the optimal ones, and on described orecchiette to the turnip tops of turnip and to sorseggiare of the optimal wine of the Apulia, a good ones negroamaro of the salento, or a primitivo fort of manduria that renders more gustose the orecchiette.
Article Source: http://EzineArticles.com/?expert=Emanuele_Facecchia
Spicy Spaghetti Carbonara
Ingredients:
1-teaspoon Crushed peppercorns
¼ pound Smoked bacon
2-cloves Garlic
3-tablespoons Olive oil
½-cup White wine
1-tablespoon Salt
1-pound Spaghetti
2-large Eggs
4-ounces Parmesan cheese
¾-cup Frozen peas
½-teaspoon Red pepper flakes
Fill a large pot of water and place on oven to boil. Crack eggs into a large bowl and beat; add frozen peas. Grate or shred parmesan cheese and add ½ cup of cheese to egg mixture. Add crushed peppercorns and whisk to combine well and set aside.
Sliced and chop bacon into small pieces, peel and chop garlic and set garlic and bacon aside. Heat olive oil in a small frying pan over medium-high heat. Place bacon in small frying pan, stirring occasionally, just until it starts to brown. Add garlic and cook, stirring for about a minute, add crushed red pepper flakes. Add wine and cook until liquid is reduced by about half; remove from heat and set aside.
Once water starts to boil, add salt and spaghetti. Boil spaghetti as per instructions on package; drain; rinse and drain again; pour drained spaghetti into bowl with egg mixture. Toss to coat pasta; pour bacon mixture on top of pasta and toss to combine thoroughly; place in baking dish; preheat oven to 350 degrees; top with remaining Parmesan cheese and bake for ten minutes; remove from oven and serve immediately.
Serves 4 to 6
Note: If you don't like it spicy just leave out the Red pepper flakes or reduce the amount of Red pepper flakes.
Article Source: http://EzineArticles.com/?expert=Cristie_Will
1-teaspoon Crushed peppercorns
¼ pound Smoked bacon
2-cloves Garlic
3-tablespoons Olive oil
½-cup White wine
1-tablespoon Salt
1-pound Spaghetti
2-large Eggs
4-ounces Parmesan cheese
¾-cup Frozen peas
½-teaspoon Red pepper flakes
Fill a large pot of water and place on oven to boil. Crack eggs into a large bowl and beat; add frozen peas. Grate or shred parmesan cheese and add ½ cup of cheese to egg mixture. Add crushed peppercorns and whisk to combine well and set aside.
Sliced and chop bacon into small pieces, peel and chop garlic and set garlic and bacon aside. Heat olive oil in a small frying pan over medium-high heat. Place bacon in small frying pan, stirring occasionally, just until it starts to brown. Add garlic and cook, stirring for about a minute, add crushed red pepper flakes. Add wine and cook until liquid is reduced by about half; remove from heat and set aside.
Once water starts to boil, add salt and spaghetti. Boil spaghetti as per instructions on package; drain; rinse and drain again; pour drained spaghetti into bowl with egg mixture. Toss to coat pasta; pour bacon mixture on top of pasta and toss to combine thoroughly; place in baking dish; preheat oven to 350 degrees; top with remaining Parmesan cheese and bake for ten minutes; remove from oven and serve immediately.
Serves 4 to 6
Note: If you don't like it spicy just leave out the Red pepper flakes or reduce the amount of Red pepper flakes.
Article Source: http://EzineArticles.com/?expert=Cristie_Will
Sunday, May 24, 2009
For The Love Of Italian Food – Pasta And Cauliflower Recipe
Mangia! Mangia! I just can’t get enough of the great taste of Italian foods. Italian pasta, pizza, pork, beef and seafood recipes are much a part of my everyday life.
Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.
Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.
Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.
So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task.
Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does
Grandma Theresa’s Pasta and Cauliflower
Ingredients
# 1 pound box of mostaccioli or rotini
# 2 medium size heads of cauliflower
# 3 or 4 cloves of garlic chopped
# 3 or 4 bunches of long green onions chopped
# 1 stick of butter
# 2 Tbls of vegetable oil
# 1 cup of seasoned bread crumbs
# Freshly grated Parmesan cheese
# Salt to taste
# Freshly ground black pepper to taste
Preparation
# Clean and cut cauliflower into bite size pieces.
# Boil cauliflower in around 6 quarts of water until tender.
# In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes.
# Add ½ cup of bread crumbs and sauté until slightly brown.
# With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water.
# Cook the pasta in the cauliflower water until al dente. Around ten minutes.
# Add remaining butter and breadcrumb to the cauliflower mixture.
# Add around a cup of cauliflower water to the mixture to moisten.
# Stir and cook for around 15 minutes more.
# Mix the pasta and cauliflower together.
# Sprinkle with parmesan cheese and your ready to eat.
I hope this recipe makes many memories for your family and friends.
Article Source: http://EzineArticles.com/?expert=Phillip_Speciale
Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.
Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.
Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.
So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task.
Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does
Grandma Theresa’s Pasta and Cauliflower
Ingredients
# 1 pound box of mostaccioli or rotini
# 2 medium size heads of cauliflower
# 3 or 4 cloves of garlic chopped
# 3 or 4 bunches of long green onions chopped
# 1 stick of butter
# 2 Tbls of vegetable oil
# 1 cup of seasoned bread crumbs
# Freshly grated Parmesan cheese
# Salt to taste
# Freshly ground black pepper to taste
Preparation
# Clean and cut cauliflower into bite size pieces.
# Boil cauliflower in around 6 quarts of water until tender.
# In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes.
# Add ½ cup of bread crumbs and sauté until slightly brown.
# With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water.
# Cook the pasta in the cauliflower water until al dente. Around ten minutes.
# Add remaining butter and breadcrumb to the cauliflower mixture.
# Add around a cup of cauliflower water to the mixture to moisten.
# Stir and cook for around 15 minutes more.
# Mix the pasta and cauliflower together.
# Sprinkle with parmesan cheese and your ready to eat.
I hope this recipe makes many memories for your family and friends.
Article Source: http://EzineArticles.com/?expert=Phillip_Speciale
The Best Garlic Bread in the World (Great with Pasta)!
A fabulous garlic bread is every bit as complimentary to a great bowl of pasta as a great icing is to a cake. If the icing is only fair, it is hard for the cake to really stand out. Lets say you go to a restaurant. They bring out an incredible bowl of steaming hot pasta and the first thing you try is the garlic bread. If the garlic bread is only mediocre, the pasta will have a really hard time selling itself. If after the first bite you grab the whole bread basket claiming it as your own, even a fair pasta will at least have a chance!
There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic powder, and lightly sprinkle ground oregano (not too much or it will taste like a pizza!) on the butter. I then finely grate Sharp Cheddar Cheese and sprinkle enough cheese so as to just cover the bread and butter completely. If you do not cover the bread completely, the edges of the bread will burn before the cheese has melted. But you do not want the cheese to be so thick that it melts into a big glob. I then lightly sprinkle a touch more garlic powder and oregano on top of the cheese. This adds a little more flavor and looks good.
Now comes the critical part. Timing. You want to put the cookie sheet with the bread slices under a broiler long enough to melt the cheese but the difference between perfect garlic bread and burned garlic bread can be a matter of 30 seconds. So you have to stay on it. Serve piping hot and enjoy!
Addendum:
My wife grabbed the keyboard out of my hands and typed in her own thoughts on "the best garlic bread in the world." I think she meant to do this as a joke but I am going to include it because people have enjoyed her approach to garlic bread as well. Her method is not as time sensitive as the above method and can come out a bit more gooey (which many people like).
"This is Mike's wife. I would like to include this garlic bread recipe from my Italian mother. Begin with a round loaf of Sourdough bread (sliced). Take one to two cubes of butter and add garlic to the butter to taste. Start at the end of the loaf and spread the garlic butter on both sides of each piece of bread. Then sprinkle both sides of each slice with grated parmesan cheese. Continue this through the entire loaf. Then wrap in foil and cook at 350 degrees till heated through (approximately 10-15 minutes). Open up the top of the foil and cook till the top is brown and crispy."
Have fun. Experiment. Try both methods and you will soon be on your way to a truly sensational garlic bread that will set the stage for whatever pasta recipes, soup recipes, etc. that will follow.
Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic powder, and lightly sprinkle ground oregano (not too much or it will taste like a pizza!) on the butter. I then finely grate Sharp Cheddar Cheese and sprinkle enough cheese so as to just cover the bread and butter completely. If you do not cover the bread completely, the edges of the bread will burn before the cheese has melted. But you do not want the cheese to be so thick that it melts into a big glob. I then lightly sprinkle a touch more garlic powder and oregano on top of the cheese. This adds a little more flavor and looks good.
Now comes the critical part. Timing. You want to put the cookie sheet with the bread slices under a broiler long enough to melt the cheese but the difference between perfect garlic bread and burned garlic bread can be a matter of 30 seconds. So you have to stay on it. Serve piping hot and enjoy!
Addendum:
My wife grabbed the keyboard out of my hands and typed in her own thoughts on "the best garlic bread in the world." I think she meant to do this as a joke but I am going to include it because people have enjoyed her approach to garlic bread as well. Her method is not as time sensitive as the above method and can come out a bit more gooey (which many people like).
"This is Mike's wife. I would like to include this garlic bread recipe from my Italian mother. Begin with a round loaf of Sourdough bread (sliced). Take one to two cubes of butter and add garlic to the butter to taste. Start at the end of the loaf and spread the garlic butter on both sides of each piece of bread. Then sprinkle both sides of each slice with grated parmesan cheese. Continue this through the entire loaf. Then wrap in foil and cook at 350 degrees till heated through (approximately 10-15 minutes). Open up the top of the foil and cook till the top is brown and crispy."
Have fun. Experiment. Try both methods and you will soon be on your way to a truly sensational garlic bread that will set the stage for whatever pasta recipes, soup recipes, etc. that will follow.
Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
Romance And Pasta: A Match Made In Heaven
With Valentine's Day just around the corner, hopeless romantics all over the world are racking their brains for something spectacular with which to surprise that special person this year. But what many don't realize is that this amorous task is easier than it seems. If you're looking for something that emits a bit more ingenuity than flowers and chocolates, why not opt to give someone the experience of a lifetime with a trip?
One of the best gifts anyone can give another person is the gift of good memories. And what better time is there for such a gift than Valentine's Day? After all, it's an opportunity for you and that special person to build those memories together. However, in planning this spectacular getaway, you'll carefully want to consider your destination options: where can you go that emanates true romance in the best way possible? Think wine, pasta and gelato - think Italy.
Often referred to as "il Belpaese" - "the beautiful country" - Italy is a top destination for romantic getaways. This is accredited just as much to the country's tranquil pace of life as it is to its stunning surroundings. So if you're looking for a holiday destination which will allow you and that one special person to enjoy each others' company to the fullest, pack your bags and begin practicing your Italian.
One of the most popular destinations for romantic getaways in Italy is Florence - and it's no surprise why. Although Florence is a city of considerable size, it boasts much of the charm of a small and intimate town. Couples can take a horse-drawn carriage ride through the city centre, stroll in the Boboli Gardens - a grandiose sixteenth century garden built by the Medici family - or head to Piazza Michelangelo - a landmark romantic viewpoint over the city. And apart from exquisite sightseeing opportunities, the city affords spectacular shopping in districts such as San Lorenzo or Santa Croce. Tuscan wine-tasting excursions also depart daily from the city - so you and your loved one can truly experience one of the gems of Italian culture. And as each day comes to an end, you can choose to watch the sunset from Ponte Trinita, walk along the moon-lit River Arno, or dine in one of the city's countless gourmet restaurants.
Alternatively, why not visit Rome? Appropriately called "The City of Love", Rome has a great deal to offer couples who are on a romantic getaway. Visit the Villa Borghese, which once belonged to the royal family and is now a beautiful park; or visit the Monte Mario, which offers breathtaking panoramic views of the city. Alternatively, sit on the Spanish Steps with a picnic while taking in the beauty of the city, or visit one of Rome's most romantic spots, Piazza Navona, which bustles with life once the sun goes down. From sightseeing to simply unwinding together in the city's charming cafes, a couple in Rome will never have a dull moment.
Article Source: http://EzineArticles.com/?expert=Martin_McAllister
One of the best gifts anyone can give another person is the gift of good memories. And what better time is there for such a gift than Valentine's Day? After all, it's an opportunity for you and that special person to build those memories together. However, in planning this spectacular getaway, you'll carefully want to consider your destination options: where can you go that emanates true romance in the best way possible? Think wine, pasta and gelato - think Italy.
Often referred to as "il Belpaese" - "the beautiful country" - Italy is a top destination for romantic getaways. This is accredited just as much to the country's tranquil pace of life as it is to its stunning surroundings. So if you're looking for a holiday destination which will allow you and that one special person to enjoy each others' company to the fullest, pack your bags and begin practicing your Italian.
One of the most popular destinations for romantic getaways in Italy is Florence - and it's no surprise why. Although Florence is a city of considerable size, it boasts much of the charm of a small and intimate town. Couples can take a horse-drawn carriage ride through the city centre, stroll in the Boboli Gardens - a grandiose sixteenth century garden built by the Medici family - or head to Piazza Michelangelo - a landmark romantic viewpoint over the city. And apart from exquisite sightseeing opportunities, the city affords spectacular shopping in districts such as San Lorenzo or Santa Croce. Tuscan wine-tasting excursions also depart daily from the city - so you and your loved one can truly experience one of the gems of Italian culture. And as each day comes to an end, you can choose to watch the sunset from Ponte Trinita, walk along the moon-lit River Arno, or dine in one of the city's countless gourmet restaurants.
Alternatively, why not visit Rome? Appropriately called "The City of Love", Rome has a great deal to offer couples who are on a romantic getaway. Visit the Villa Borghese, which once belonged to the royal family and is now a beautiful park; or visit the Monte Mario, which offers breathtaking panoramic views of the city. Alternatively, sit on the Spanish Steps with a picnic while taking in the beauty of the city, or visit one of Rome's most romantic spots, Piazza Navona, which bustles with life once the sun goes down. From sightseeing to simply unwinding together in the city's charming cafes, a couple in Rome will never have a dull moment.
Article Source: http://EzineArticles.com/?expert=Martin_McAllister
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