What a great way to kick off the New Year! We are proud to shine the spotlight on one of our dynamic LDPR staffers, Dana Curatolo, who has been promoted to Account Executive. Dana joined the LDPR family in 2009 (she was our hard-working intern in 2008). Since then, she has been dazzling her clients and colleagues alike with her dedication, enthusiasm and top-notch media placements. We invite you to get to know Dana, as she shares some of her favorite travel experiences and tips from the kitchen...
Most memorable travel experience? On my last trip to Italy, I was in the village Monterchi, not too far from Siena, staying at an agriturismo called Canto degli Alberti. The last night of our stay, the proprietor and her family had a little "festa" as a thank-you for staying with them. Out by the pool, we drank local wine under the stars accompanied by homemade panzanella, truffled gnocchi, porchetta and a variety of crostini. In that moment I found the perfect balance of feeling "at home" yet still whisked away, which was why it was so memorable. When you're traveling and find that feeling, it's pretty awesome.
Your must-have travel items? Nikon D3100, well-stocked iPhone with new playlists, good book, Evian moisturizing spray (great for long flights), a lot of dresses (accomplish an easy, put together look without taking up too much space!), my red leather passport cover, travel journal and most importantly: extra space in my carry-on...I'm a bit addicted to souvenir-ing.
Rumor has it that you know your way around the kitchen. Any recipes to share? I probably feel most at home in the kitchen (or an airplane for that matter). A great go-to is my no-fail recipe for Chicken or Pork Saltimbocca (literally means "kick in the mouth" in Italian, and lives up to its name)
- Pound out pork loin or chicken breasts for tenderness, season well with salt & pepper, coat in flour, and fasten a piece of pancetta and a fresh sage leaf to each piece with a toothpick.
- Melt a a tablespoon of butter and some extra virgin olive oil in a pan, add chicken/pork two pieces at a time, pancetta side down.
- Cook on each side about 1.5 minutes. When the meat is done cooking, remove from the pan and deglaze with dry white wine (I use Chardonnay).
- Let sauce reduce and pour over chicken/pork.
Favorite meal you've had during your travels? In Cascais, Portugal with my best friend. We stumbled upon a fantastic restaurant called "B&B." Accompanied by another couple, we were the only ones in the restaurant (for a four-hour meal). The staff was slim-- I mean one waiter, one chef, one host. Oh, and I should mention they were all the same man! I ordered a whole Dorade, a local specialty. The fish was unbelievable; everything about it was perfect. On this side of the Atlantic, I have to mention an extraordinary meal my boyfriend Sean and I had at a restaurant called Ye Olde Tavern in Manchester, Vermont. I fell in love with the decor, aroma, service and obviously, the food. My favorite was the chicken pot pie, which I nibbled on with the American flag as a back drop. Twas' the perfect red, white and blue foodie moment.
|A farm stand in Manchester, Vermont|
At LDPR you are known as being photog-savvy, can you share a few of your favorite travel pics?
|A sunny day in Monterosso al Mare, Cinque Terre, Italian Riviera|
|Peaches in Montepulciano, Tuscany|