A slow journey along the Prosecco Road allows you really get to know the wine you are drinking in a way not found in other parts of Italy. Because it doesn’t have the masses of tourists found elsewhere in the country, visitors to the Prosecco region can really immerse themselves and bask in warm Italian hospitality. There are no lines and no crowds, and no one seems to be in a hurry.
A view across the beautiful Prosecco region.
OK, now let’s talk about the wine.
What is DOCG?
The Prosecco region has a DOCG denomination. DOCG is short for the fancy Italian words, “Denominazione di Origine Controllata e Garantita.” It is part of a labeling and control system that Italy has created to help consumers know the regionally created products they are buying are genuine and of high quality. Because this system is key to understanding wine in Italy, our hosts Deb and Massi of Italy Unfiltered and Massi the Driver made sure to explain it to us right away.
This marker shows that we are in a special agricultural area, “Denominacion de Origen Controlada e Garantita.” This means the grapes for the wine were grown in a specific region and that the wine is guaranteed to meet exacting specifications for quality.
DOCG wines are made from grapes grown only in the specific region known for the wine’s production.
Any bottle bearing a numbered DOCG seal was created following a well-defined set of rules for the blending of grape varietals, and has been tested not only for taste but also at the molecular level to exacting quality standards.
DOCG is not exclusive to Prosecco. Here is a DOCG label on a bottle of Chianti Classico. Because of the label, we know this bottle was crafted to exact standards.
If a wine doesn’t pass any of these tests, it doesn’t get approved for the little numbered paper seal. In other words, if you see a seal with the letters “DOCG” on an Italian wine, you know it was created and checked to meet exacting standards so is a good representative from the region. The Prosecco Road is full of wineries producing DOCG wines.
A glass of DOCG Prosecco at the Bisol winery.
Visiting the Prosecco region
Along Prosecco Road, it is very easy to visit lots of wineries that produce DOCG wines, as they are extremely close together. I’m talking about sometimes just a few feet away from the next. Because each one offers visitors a unique experience, you really can really learn a great deal about the wine and region. At the Bisol winery, for instance, you can tour the museum in their original cellar and soak up the history of wine making both at that winery and in the region.
Bisol winery cellar museum.
Historic wines in the Bisol museum.
At another winery, you learn a little bit about the different soils in the region as well as what each soil type brings to the Glara grapes grown in it. You also hear how those grapes are blended to create the different wines offered.
The Adami winery had a display showing some of the different soil types in which grapes are grown.
Grapes are everywhere throughout the region, often running right along the road like a hedge. Vines of Glara grapes decorated people’s front yards and were planted right next to buildings as if the grape growers didn’t want to waste one single square foot of this fertile land. Seriously, we could have stuck our hand out the car window and touched a vine if we’d wanted to.
Glara grapes growing in the Prosecco region
Many of the wineries are small, family-owned operations without a formal tasting room staff. Instead, it is often the wine maker or close family member who pours and explains each wine to you. And what generous pours! In many cases you can get a little tour of the winery, as well. Imagine how much you can learn with so many mini-tutorials during your visit.
An antique spittoon at the Vigne Matte winery.
Steve and Ann pose at the Le Colture winery.
And with so few tourists around, even in the high Italian tourist season, we often had the wineries to ourselves. It was such a wonderful, relaxing way to enjoy sampling some of the world’s best wine.
Our hosts, Massi and Deb, at the Vinge Matte winery. We were the only ones there except for the neighbor’s cute puppy who just loved following us around.
If you like Prosecco wine, you’ll love Valdobbiadene. I promise you will.
Valdobbiadene was unlike any other wine region we’d ever seen. The vines followed the terrain we were never more than a stone’s throw away from a winery.
Our visit there this summer was one of our favorite and most memorable stops on our tour through Italy. We’ve wrestled for weeks about how to write about such an extraordinary experience and yesterday, decided one blog post was just not going to do it. So, this is the first in a series about our visit to the Prosecco region. We’ll start with our most important tip: Hire a professional drive and local guide.
We can’t imagine visiting the Prosecco region without the expertise of Massi the Driver and his wife, Deb, of Italy Unfiltered.
Italian-born Massi and his American wife, Deb, have spent a lot of time in Valdobbiadene (pronounced valdob’bja:dene). It took me a month to learn how to properly pronounce the name of this town (and another month to spell it) and I can’t imagine trying to navigate the it on our own. Nor would I have wanted to. By hiring a licensed driver and local guide, you not only don’t have to worry about reading street signs in Italian or understanding the rules of the road, but you can also enjoy the view and make the most of your time there.
Massi the Driver and his wife, Deb, of Italy Unfiltered knew exactly where to go and what to see and do in the Prosecco region in Valdobbiadene, Italy.
Because they had been to many of the wineries on previous trips (all in the name of research, of course), they knew exactly which ones to visit, what their business hours were, and what we could expect at each tasting.
Deb and Massi knew all the best wineries to visit in Valdobbiadene and more importantly, how to get there.
One of the other great things about having this dynamic duo show us around is that they knew many of the wine makers, by name. That meant a lot. At most places, if the wine maker was around, we were able to meet him or her, visit about what makes their wine unique and most times have a private tour.
Deb and Massi with the wine maker at Roccat Winery in Valdobbiadene, Italy.
Both Deb and Massi speak Italian and that also helped. A lot. While many of the wineries had English-speaking staff, some didn’t. No matter where we were, Deb and Massi were able to help interpret and ask our questions in the wine makers’ native language. They were also able to help us order food at restaurants, get directions to the bathrooms, and help us order wine to be shipped back home. And let me be honest, I absolutely love listening to people speak Italian. To me, it is the most beautiful language I’ve ever heard.
We loved having a private driver who would stop whenever we saw something we’d like to take a picture of, like this beautiful hydrangea.
I also loved having a private N.C.C. driver (that’s a special license for tour drivers in Italy) who would stop whenever I wanted him to so that I could take a photo of something like a beautiful hydrangea. And the vines. And the sunset. And the church. And so on.
The benefit of having a knowledgable local was that Deb was able answer our questions about food and wine in the area and customize our trip according to our interests and abilities.
Our guide, Deb, was able to show us around and answer questions about the Prosecco region around Valdobbiadene.
Deb and Massi took us to so many great places where we had unique views and incredible photo ops.
Trust me when I say that maneuvering your way around Valdobbiadene and the surrounding area is not easy and that hiring a driver and guide is worth the money. While our tour and transport services were complimentary this time, we wouldn’t dream of going back without enlisting the help of a licensed driver.
Deb and Massi were so much fun to be around and we will likely be lifelong friends.
In addition, we really did have a fantastic time with this couple. We drank together, ate together, laughed together and made memories together that will a lifetime. And that, my friends, is priceless.
Our tour of the Prosecco Road and transportation were complimentary from Italy Unfiltered and Massi the Driver. The opinions expressed are our own. If you are interested in booking tour or transport services with Deb and Massi, you can email them at firstname.lastname@example.org.
PIN FOR LATER
Tips for your visit to Prosecco Road in Valdobbiadene, Italy. #1 – Hire a driver and guide.
I’ve done wine tastings before. You pull into a winery, hear all about their wonderful product while sampling a flight of four to five wines poured out in small, two-sip portions 10 seconds apart, decide whether to buy, and then head out the door. So, when we set out on a complimentary wine tasting tour in the Chianti Classico region of Tuscany with our hosts Deb of Italy Unfiltered and Massi the Driver, that’s about what I expected. I could not have been more wrong.
Massi, Deb, Steve and Ann stop for a picture in Tuscany.
The wine tasting tour Deb and Massi took us on in Tuscany was completely different than anything we’ve ever experienced and we loved it! We think everyone who can should taste wine there. And when you go, remember these five tips to help you have the very best experience possible.
1. Have a driver and guide
Having a driver and guide made all the difference in the world. Driving in a foreign country means learning new traffic patterns as well as new road signs. And in Italy it means learning a whole new culture of driving where lane lines and stop signs are often only seen only as suggestions and driving in the wrong parts of town will result in hundreds of dollars in fines. I’m not kidding.
Massi the Driver knew all the best routes and with him driving, we got to enjoy the view.
I didn’t have to worry about any of that, nor did I have to worry about trying to figure out where we were going which it turns out was down lots of winding, hilly one-lane roads with about 2.4 million roundabouts. Instead of arriving white-knuckled and stressed from the drive, I was relaxed and glad to have had the opportunity to enjoy the scenery rather than focusing on the road.
Looking over olive groves and across the vineyards of Tuscany.
Having a guide was wonderful because we began to hear the stories of the wineries and the wines before we ever arrived at a property. We learned about the natural, organic method used by wine makers in Tuscany, and about how the rose bushes planted at the end of the rows help growers notice potential disease before it reaches the vines.
Roses like these help wine makers gauge the health of their vines.
We were educated about the grape varietals in the wines, and about the significance of the letters “DOCG” on a label on the neck of a bottle. By the time we got out of the car, we knew something about where we were and what we were tasting. Our experience was so much richer because of it.
2. Take it slowly
Each of the properties we visited were small, family run operations. After arriving, we met our hosts and spent a good amount of time chatting and getting to know them before we ever tasted a single wine. For the owners of the wineries, it felt like it was more about building relationships and showing pride in their work than making a sale. And we liked that.
Steve and Deb relax on a terrace, enjoying the wine, food, and view.
At one winery, we had a tour of the cellar, seeing the stainless steel vats where the grapes fermented, turning into wine. We then learned about how they use oak barrels to fine-tune the flavor of their wine.
Next, as a bonus, we saw how they press their own olive oil from trees on their farm. As we chatted, we heard the story of how it took 10 years for them to get a permit to build the cellar and their home above, that before then, they had to work out of a shed and constantly move equipment in and out. By the end of the conversation, we actually knew the family and understood the passion they put into their craft.
Steve and Ann stop for a photo with Sam, one of the wine makers.
When it came time to taste the wine, there were no hurried two sip pours. Instead, the wine maker offered enough of each wine for us to savor, along with heartfelt conversation that made us feel at home on their beautiful properties.
3. Savor the food parings
At each winery, the wine maker offered us food pairings as we sat sipping delicious wines. This wasn’t a plate of cheap crackers or bowl of pretzels, either. Instead, they would pour a wine and then disappear into the house, returning with beautifully plated Italian snacks including prosciutto, bruschetta, cheeses, and olive oil. Every morsel was delicious and served to make the wines even better.
With one tasting, we sere served some bruschetta, as well as prosciutto, salami, cheese, and honey.
At one winery, the owner gave us a sampling of organic jams that she cans from fruit she grows in her garden. We put dabs of these on pecorino cheese from the region and delighted in every single bite.
One wine maker offered us homemade jams made from fruits and vegetables in her garden.
4. Stop along the way
Because we had a private driver and guide who knew where we were going and how long it would take to get there, we could stop along the way and explore some locations we never would have found on our own. One fond memory is a stop in a little walled town called Castellina in Chianti.
Everywhere we looked, we saw beautiful flowers, like these at one of the wineries we visited.
There, we explored the narrow streets, while learning that hundreds of years ago the cities of Florence and Siena constantly fought over control of the town. Today, there is a statue showing how the town has been influenced by both cities.
This statue, in Castellina in Chianti, shows how the city was pulled toward both Florence and Siena.
Ann has always wanted a big olive wood board to use to serve meats and cheeses at home, and Deb and Massi knew just the place. They led us to a store and said the prices here would be better than anywhere else. I have to admit, we were impressed enough with the price that we bought one, but curious as to whether it really was the best price we kept our eyes open for the rest of the trip. Looking back, I’m happy to report that the board we bought was anywhere from 20-100 Euros ($25-$125) less than any other board we found.
We bought one of these beautiful olive wood serving boards. Deb and Massi knew just where to get the best deal.
And, because we thought it was a beautiful place with a really cool tunnel-like construction along the city wall, here’s another gratuitous picture from Castellina in Chianti.
Peeking out a window in the city wall of Castellina in Chianti.
We had one other unique stop on our tour through the Chianti region, a stop at a Antica Macelleria Cecchini butcher shop that was featured by Anthony Bourdain on No Reservations. We posed for a picture with Don Dario Cecchini, shouting, “carne!” (meat) instead of, “cheese.”
We stopped to pose for a picture with this butcher who was featured on one of Anthony Bourdain’s shows.
As we walked away from the butcher shop, Deb and Massi told us they also offer a meat lover’s tour that stops at this place for a multi-course dinner featuring some of the best the shop has to offer. I can’t wait to come back and sink my teeth into that juicy tour.
5. Revel in the affordable prices
While Ann and I aren’t experts by any means, we are pretty up-to-date with pricing of wines because its something we enjoy.
Chianti wine in the traditional basket. While a decoration today, originally, the wine bottles were round so they were put in a basket so they would stand up.
Sitting in Chianti, drinking some of the best wines the region has to offer, I couldn’t believe how good the prices were. We were shocked to learn that good bottles of wine were available for 10 Euros, or about $13.00. Even with the cost of shipping factored in, the prices were very reasonable and, I daresay, less than we’d pay in the United States for a similar wine. At times I almost laughed when I saw the price list because I thought they had to be kidding. But that’s fair market price in Italy, and one of the advantages of visiting wineries in Tuscany. Get a few bottles, ship them home, and savor your savings along with the wine.
An oak barrel is used to hold wine as it ages. The oak imparts flavors to the wine.
At the end of the day, I reflected that wine tasting in Tuscany was not at all what I expected. The beautiful scenery, the excellent wines, new information, and friendly company made it far better.
Massi and Deb. We sure miss these two.
I am so glad we had access to the expert knowledge of Italy Unfiltered to share with us some of the best wineries the Chianti Classico region has to offer, as well as Massi the Driver to take us right to their doors. We will long treasure the memories we made that day, especially in October when the weather is cool enough for safe shipping and the wine we purchased there arrives.
After spending a day on our own exploring beautiful Siena, Italy, our hosts Deb of Italy Unfiltered and her husband Massi the Driver picked us up at our hotel and we began our complimentary tour of Italian food, wine, and culture in the Chianti Region. As we got in the car, Steve confided in me that he’d already set his belt one notch looser in anticipation of the day.
Deb of Italy Unfiltered and her husband, Massi the Driver.
Of course, our first stop of the morning was for an espresso. This is a very Italian thing to do when you are having what Massi likes to call an “espresso deficiency.” I’m used to my Americano style coffee and still need a bit of milk in mine, so I ordered a caffe macchiato which is espresso with a dollop of foamed milk on top, typically served in a something that resembles a shot glass.
Cafe machiatto was a great cure for our espresso deficiency.
Now with the proper amount of caffeine in our systems, we headed down winding roads and up and down hills into the Chianti Clasccio region of Tuscany. The drive was incredibly beautiful and we were thankful that we had a personal driver and tour guide to not only tell us about the food and wine of the area but to actually get us there as there is no way we could have found this place by ourselves.
The family home where we did our cooking class and explored their winery.
When we arrived at our destination, Deb and Massi greeted the owners who appeared to be old friends and they welcomed us into their home and winery. Our time with there began with a private cooking class.
Steve and I laced up our aprons and we got right to work. Our first lesson was in making traditional tiramisu, one of my all-time favorites.
We “mostly” separated six eggs for our tiramisu.
We mostly separated six eggs and began beating the egg whites with an electric mixer. Sadly, we had spilled just a touch of yoke into the whites which was enough to ruin it. No worries. We started again and the second time around was successful.
As you can see, the the little bit of yolk that accidentally fell into the white ruined the process.
Steve beat the egg yolks with a bit of sugar and then we folded the whites and yolks back together along with some mascarpone cheese.
Next, we dipped individual lady finger cookies in cooled espresso and placed them in a small, square dish. Then, we added a layer of the cream filling and sprinkling of cocoa powder before repeated the process again.
Our tiramisu, ready to set in the refrigerator. We marked each our creations with a colored band so we could see which one turned out the best.
Next, our instructor insisted that we take a few of the extra lady fingers and dip them in the left over espresso, then dip in the cream filling, and eat! Of course we had to try, I mean, we wouldn’t want to offend our host.
Then, because we’d worked so very hard on our tiramisu, our host broke out the Prosecco and served it with some fried pizza dough that had been sprinkled with sea salt. Prosecco and a snack? This was my type of cooking class.
Steve got very happy when the glasses of Prosecco and the fried pieces of pizza dough came out for a snack.
Next, we learned to make fresh pasta using semolina flour, farm fresh eggs, and just a touch of Tuscan olive oil.
We kneaded the dough before rolling it into a ball and covering it with a bowl to prevent it from drying out.
Next, we used a rolling pin to roll our pasta out into a long rectangle. Once the dough was smooth and thin, we rolled it like a scroll from the top to the middle, and then up from the bottom so the rolls met in the middle.
After kneading and rolling the dough, we rolled it up from each end until they met in the middle.
Then we cut the rolls into small strips, separated them with our cutting knife, and voila — we have pasta!
Next, we cut the rolls into thin strips with a sharp knife.
The fun part was slipping the knife under the noodles and lifting in the middle to see them all unrolled.
Our third and final dish was traditional Tuscan bruschetta — that’s pronounced bru-sketta–which is an antipasto dish consisting of grilled bread topped with garlic and olive oil or other fresh things like tomatoes, basil, and mozzarella.
Tomatoes, basil, and garlic are the main ingredients in tomato bruschetta.
I’ve made bruschetta many times before, but a new tip in our class is to leave any extra tomato seeds and juices on the board after cutting the tomato. These hold much of the acidity of the tomato and can make the bruschetta too runny.
After our cooking class was finished, we wandered outside where Massi and Deb told us more about the gardens and vineyards on the property. We had fun checking out 50 year-old wisteria and some 100-year-old grape vines. The property was just beautiful — full of color and life.
One of the 100-year-old grape vines.
The property was filled with beautiful flowers and plants, including lots of fresh lavender.
Then, we walked up a view steps to a patio where the table was set for the most amazing wine tasting and lunch. My jaw must have dropped when I saw the view. It was just incredible.
This view was just stunning.
We began tasting wine, made right there on the property, along with the bruschetta we’d made and some other cured meats and cheeses.
At lunch, we tried the bruschetta we’d made along with other pizzas, cured meats, and cheeses.
Then, two types of pasta arrived, both using the noodles we’d made just a few minutes before. One dish had a mild tomato sauce with fresh torn basil while the other had a spicier red sauce and thyme. Both were delicious.
The pasta we made!
Throughout our intimate lunch, Deb and Massi shared their expertise about Tuscany and tradition. We learned so much about Chianti Classico wine, food preparation, and everything that goes into owning and operating a small, family winery in Tuscany.
The black rooster is a quick and easy way to spot a Chianti Classico wine.
After a long and relaxing lunch which ended with sweet bites of our tiramisu, we headed into the winery where Massi told us all about how the wine is made, stored, and perfected. We had ample opportunities to ask questions and take photographs, things we don’t always have the opportunities to do when traveling in group tours.
Chianti Classico wine.
As we headed back to the car, I couldn’t help but think that this opportunity would not have been possible without the help of Deb and Massi. They knew this family personally and were able to provide us with a Tuscan experience that is not easily found on TripAdvisor or in a Google search. The personalized experience they gave us made our day special, and it was all the more special because we only did things we wanted to do.
[well]This is Part 2 about our complimentary Tuscan food tour with American, Deb, of Italy Unfiltered, and her Italian husband, Massi the Driver. To read Part 1, click HERE.[/well]
We left the bakery, simultaneously asking ourselves how we could possibly eat more and vowing to try. We walked to the car, admiring Siena’s rather imposing city wall as we set off for our next stop, the hidden farmer’s market.
The city wall in Siena, Italy.
An up-close look at the city wall in Siena, Italy. Can you imagine what it took to build this hundreds of years ago?
Massi drove us down narrow streets and through round-a-bouts that we were thankful not to have to maneuver on our own and within a few minutes, we pulled into what we thought was a vacant strip mall because it had no signs. Ann and I didn’t see a farmer’s market, but that didn’t slow our hosts. They led us through an unmarked doorway and into a fresh food lover’s dream.
Steve and Deb from Italy Unfiltered inside the secret food market in Siena, Italy.
Inside, vendors had set up shop selling chickens, proscuitto, fruits, vegetables, tomatoes, honeycomb, pasta and soap. All of it was fresh and in season and all of it looked amazing. With ingredients like these, we began to see why all the food here is so good.
We got to Siena just at the end of the cherry season. These were likely the last to be sold this season.
Deb, a Texan who herself is a graduate of culinary school, told us that Tuscan cuisine is based on three basic ideas: It’s seasonal, regional, and traditional. In other words, the food served at any point in the year is available fresh, and is prepared according to local recipes in the same way it was prepared hundreds of years ago.
Huge bunches of fresh basil were available at the hidden farmers’ market in Siena, Italy.
We bought a package of this authentic pasta at the hidden farmers’ market.
We purchased some pasta which will be perfect on a cold October’s night and headed to our next stop – a roadside fruit and vegetable stand that sold some of the most beautiful produce we’ve ever seen.
I have to give props to Ann, she got some wonderful photos. I’ll let them do the talking, but know that everything we sampled tasted even better than it looked.
Two must-haves in Italy – fresh garlic and red onions hanging at a roadside fruit and vegetable stand in Siena, Italy.
Fresh peaches at a roadside fruit stand in Siena, Italy.
Fresh vegetables at a roadside stand in Siena, Italy.
Fresh tomatoes in a roadside stand in Siena, Italy.
We paused our tour at this point to make stop at an Italian electronics store where they sell everything from curling irons and coffee makers to televisions and refrigerators. Apparently, they take ironing very seriously here. Check this out:
Italians take ironing very seriously. We have no idea what the bottom part of this iron does.
Check out the vast array of irons. But what all do they do?
While Deb and I looked around, Ann picked out a curling iron since she forgot the one that works on European outlets at home, and then we headed down the way to the coffee shop where Massi was waiting for us. There, we saw the most amazing little tarts, and we just had to try get a picture of one.
These two little tarts were fresh and delicious!
These were so fresh that the blueberries burst in my mouth. Yum.
We hopped back in the car and drove to our final stop for lunch. Antica Salumeria Salvini is a place where they sell cured hams, sausages, and meats as well as fresh salads. As we approached the salumeria, Deb and Massi explained that the owner uses recipes that are several hundred years old and is so protective of them he hasn’t even shared them with his son.
Inside Antica Salumeria Salvini.
When we entered the shop, Deb and Massi were greeted like old friends while Ann and I were welcomed like honored guests. We took a moment and wandered the shop admiring the hanging hams, drying sausages, and beautiful meats on display before heading to our table to settle in.
Salami on display at Antica Salumeria Salvini.
We ordered a bottle of the house wine. When it came, something about the label caught our eyes. We looked closer and noticed that it was a picture of the owner of the shop lying on his side wearing only a crown of sausages. He did have a prosciutto ham placed strategically to preserve a little modesty.
Thank goodness for the well-placed prosciutto ham in this picture on the wine label.
It quickly became obvious that the owners are fun-loving people who are
This says, “Drive less so you can drink more,” in Italian.
full of personality. On a chalkboard was written, in Italian, “Drive less so you can drink more.” They were friendly, quick to share a laugh, and have a strange love of all things Texas.
We sat and chatted with Deb and Massi, by now feeling like they were old friends. Soon, the food began to come. Then more, and then more. It was like the salumeria was trying to beat us into submission.
First came a bowl of chilled pasta with pesto, then a bowl of panzanella, a bread salad made with tomatoes, basil, onion, salt, pepper, olive oil, and day-old bread crumbs.
This pasta with pesto was delicious!
Next came a meat and cheese board. On it were several different types of prosciutto, sausages, and cheeses, each one more delicious than the last. I’m not sure how long we sat eating, chatting, and eating some more, but I know that we felt a sense of relaxation down deep, the type of relaxation you feel when you finally disconnect from the rat race and settle in to a slower pace of life.
Who can resist the goodies on this delicious meat and cheese board?
At last our tour came to an end. Stuffed, we headed back to the car and then to our hotel. We got to our room, and I sat down to write about our experience, but I couldn’t keep my eyes open. I drifted off into a wonderful, relaxing, sleep. When we left the hotel later on that night to explore more of Siena, we did so with a much deeper understanding of the people and culture behind all we were seeing.
Steve and Ann stop for a photo with the owner of the Antica Salumeria Salvini.
We are so grateful we had the opportunity to do this foodie tour with Deb and Massi. We went places we would not have known existed, tasted about 30 new foods and wines we wouldn’t have known much about, and had behind-the-scenes experiences we never would have had without their expertise and connections.
Trust me, this is how you immerse yourself in Tuscany – one taste at a time.
Deb and Massi’s Foodie Tour and transfer services were provided to us free of charge, but the opinions expressed are our own. If you are traveling to Tuscany, you can book Deb and Massi’s services by visiting their websites at Italy Unfiltered or Massi the Driver.
We’re Steve and Ann Teget. We spent more than two decades in corporate America and public education before Ann’s health and Steve’s aversion to middle school girl drama convinced us to try something new. Now we are making the most of midlife and telling authentic stories about extraordinary travel. And yes, we send ourselves postcards.