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Hello %%First name%%,
 I'm writing this from Piedmont. On Monday we were up at 2300m and saw marmots frollicking in the flower-filled meadows. Later the same day we enjoyed a wonderful meal and a fine Barolo. Che bella vita! We're looking forward to welcoming 14 of you here next week.
If you are in the UK this summer, please join us for a walk to raise money for Marie Curie Cancer Care. Looking further ahead, see our tour calendar for details of our autumn tours in Italy. We still have some spaces and would love you to fill them. Dates for our Australian tours and events are now on our website.
CharityWalk in Norfolk: 7th August
 Thank you to those of you who have already donated and/or signed up for our walk in aid of Marie Curie CancerCare. All proceeds will go to Marie Curie, to date we have raised £680. It will be a fun day with a beautiful walk and a Hedonistic Hiking lunch en route. Please support us if you can. It will be great to meet you/see you again and, if you haven't yet experienced our tours, chat to some genuine Hedonistic Hikers and find out what you what to know. Places are limited.
Share your Tour Photos
 Those of you who follow us on Facebook (thank you) can already check out our tour photos, add your own photos and comment our ours. Now we also have a Flickr photoalbum on our website and we invite you to take a look. Following several requests, we will be producing a 2011 Hedonistic Hiking calendar (in time for Christmas) so watch this space.
Cooking with Orietta at San Chimento
Without a doubt one of the most entertaining evenings on our Week in Tuscany tour last month was the afternoon and evening spent with the lovely Orietta. Here I'm happy to share one of her recipes, and her smile.
Contact Orietta
Stuffed Zucchini
500g zucchine (tonde or normal)
Onion
3 amaretti biscuits
30gr. Toasted pistacchios
150 grated parmesan
Olive oil
Salt and pepper
Boil the zucchini whole in salted boiling water leaving them slightly crunchy. Cut off the tops and scoop out the flesh with a spoon. Chop the onion and fry in a little oil. Add the chopped zucchini pulp and cook for 3 mins. Take off the heat and add some chopped basil, crumbled amaretti, grated cheese and chopped pistacchios. Salt and pepper to taste. Fill the zucchini and serve warm.
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Australia: