import type { Tour, BlogPost } from './types'; export const siteConfig = { name: 'Savor Italy Tours', description: 'Curated culinary tours of Italy.', footerNav: [ { title: 'Home', href: '/' }, { title: 'Tours', href: '/tours' }, { title: 'Blog', href: '/blog' }, { title: 'Contact', href: '/contact' }, { title: 'Admin', href: '/admin' }, ], }; export const siteContent = { homepage: { hero: { title: "Experience the True Taste of Italy", subtitle: "Join us on a culinary adventure through the heart of Italy, where every meal is a story and every flavor is a memory.", images: ["hero-1"], }, whyUs: { title: "Why Choose Savor Italy?", features: [ { title: "Authentic Cuisine", description: "We take you off the beaten path to discover family-owned trattorias and local markets for a truly authentic taste.", }, { title: "Expert Local Guides", description: "Our guides are passionate food lovers who share their insider knowledge and stories of Italian culture and history.", }, { title: "Small Group Experience", description: "Travel in intimate groups to ensure a personalized and immersive experience, with more access to chefs and artisans.", }, ], }, }, }; export const tours: Tour[] = [ { slug: 'food-and-wine-tour-in-venice', title: 'Food and Wine tour in Venice', description: 'Savor the flavors of Venice with a guided tour of local bacari (wine bars), tasting cicchetti (Venetian tapas) and regional wines.', price: 79, duration: '3 Hours', mainImage: 'tour-venice-1', gallery: ['tour-venice-1-gallery-1', 'tour-venice-1-gallery-2', 'tour-venice-1-gallery-3'], itinerary: [ { day: 1, title: 'Rialto Market & Cicchetti Tasting', description: 'Begin at the bustling Rialto Market, then hop between traditional bacari to sample a variety of cicchetti and local wines like Prosecco and Valpolicella.' }, ], }, { slug: 'venetian-secrets-cooking-class', title: 'Venetian Secrets 3-course Cooking Class and Unlimited Prosecco', description: 'Learn the secrets of Venetian cuisine in a hands-on cooking class. Prepare a 3-course meal and enjoy it with unlimited prosecco.', price: 69, duration: '4 Hours', mainImage: 'tour-venice-2', gallery: ['tour-venice-2-gallery-1', 'tour-venice-2-gallery-2', 'tour-venice-2-gallery-3'], itinerary: [ { day: 1, title: 'Hands-on Cooking Experience', description: 'Join a local chef to learn how to prepare traditional Venetian dishes. You will create an appetizer, a fresh pasta main course, and a classic dessert, all paired with bottomless prosecco.' }, ], }, { slug: 'coffee-desserts-highlights-venice', title: 'Coffee, Desserts with Highlights of Venice tour', description: 'Discover the sweet side of Venice. This tour combines visits to historic cafes and pastry shops with iconic sights like St. Mark\'s Square.', price: 59, duration: '2.5 Hours', mainImage: 'tour-venice-3', gallery: ['tour-venice-3-gallery-1', 'tour-venice-3-gallery-2', 'tour-venice-3-gallery-3'], itinerary: [ { day: 1, title: 'Historic Cafes & Sweet Treats', description: 'Visit some of Venice\'s oldest cafes, sample traditional pastries like tiramisù and bussolai, and enjoy a classic Italian coffee, while taking in the highlights of the city.' }, ], }, ]; export const blogPosts: BlogPost[] = [ { slug: 'a-guide-to-italian-cheeses', title: 'A Cheesy Affair: A Beginner\'s Guide to Italian Cheeses', author: 'Alessia Rossi', date: '2024-05-15', mainImage: 'blog-1', excerpt: 'From the sharp tang of Pecorino Romano to the creamy delight of Burrata, Italian cheese is a world of its own. We break down the must-try varieties for any food lover.', content: `

Italy's contribution to the world of cheese is nothing short of legendary. With hundreds of varieties, each with its own unique history and flavor profile, navigating the Italian cheese landscape can be a delicious, albeit daunting, adventure. Here's a guide to some of the most iconic cheeses you must try.

Parmigiano-Reggiano

Known as the "King of Cheeses," Parmigiano-Reggiano is a hard, granular cheese made from cow's milk. Aged for a minimum of 12 months, it develops a complex, nutty, and savory flavor. It's perfect for grating over pasta, risotto, or salads, or simply enjoying in chunks with a drizzle of balsamic vinegar.

Pecorino Romano

This is a hard, salty cheese made from sheep's milk (pecora means sheep in Italian). It's one of Italy's oldest cheeses and was a staple for Roman legionaries. Its sharp, tangy flavor makes it a key ingredient in classic Roman dishes like Cacio e Pepe and Carbonara.

Mozzarella di Bufala

True mozzarella is made from the milk of the Italian water buffalo. This cheese is soft, porcelain-white, and has a delicate, milky flavor. It's best enjoyed fresh, famously paired with tomatoes and basil in a Caprese salad, or melted on a Neapolitan pizza.

Gorgonzola

Italy's most famous blue cheese, Gorgonzola comes in two varieties: Dolce (sweet) and Piccante (sharp). The Dolce is soft, creamy, and milder, while the Piccante is firmer, more crumbly, and has a stronger bite. It's delicious on its own, melted into risotto, or paired with pears and walnuts.

` }, { slug: 'the-art-of-the-italian-aperitivo', title: 'The Art of Aperitivo: Italy\'s Happy Hour', author: 'Marco Bianchi', date: '2024-04-22', mainImage: 'blog-2', excerpt: 'More than just a pre-dinner drink, the aperitivo is a cherished Italian ritual. Discover its history, the classic drinks, and how to enjoy it like a local.', content: `

Walk through any Italian city in the early evening, and you'll see piazzas buzzing with life, tables filled with brightly colored drinks and small plates of food. This is the magic of the aperitivo, a beloved cultural tradition that's all about whetting the appetite and socializing before dinner.

What is Aperitivo?

The word "aperitivo" comes from the Latin "aperire," meaning "to open." The idea is to have a drink that stimulates the appetite for the upcoming meal. It's not about filling up, but about relaxing after a day's work and transitioning into the evening. The ritual typically takes place between 7 PM and 9 PM.

Classic Drinks

While you can order wine or beer, the quintessential aperitivo drinks are bittersweet cocktails.

Aperol Spritz: The icon of aperitivo. A vibrant orange drink made with Aperol, Prosecco, and a splash of soda water.
Campari Spritz: A bolder, more bitter alternative to the Aperol Spritz, using Campari instead.
Negroni: A potent and sophisticated classic, made with equal parts gin, Campari, and sweet vermouth.
Americano: The predecessor to the Negroni, made with Campari, sweet vermouth, and soda water. Lighter and less alcoholic.

The Food

When you order a drink during aperitivo hour, it almost always comes with complimentary snacks (stuzzichini). These can range from a simple bowl of potato chips and olives to a full-blown buffet with pasta, small sandwiches, cured meats, and cheeses. The quality and quantity vary greatly from bar to bar. In cities like Milan and Turin, the "apericena" (a portmanteau of aperitivo and cena, meaning dinner) can be so substantial that it replaces the evening meal entirely.

` }, { slug: 'top-5-pasta-dishes-in-rome', title: 'Roman Feasts: Top 5 Pasta Dishes to Try in Rome', author: 'Giulia Conti', date: '2024-03-10', mainImage: 'blog-3', excerpt: 'When in Rome, eating pasta is not just a meal; it\'s an experience. Here are the five essential pasta dishes you must try to eat like a true Roman.', content: `

Rome's culinary identity is deeply intertwined with its pasta. The city's traditional dishes are beautifully simple, relying on just a few high-quality ingredients to create unforgettable flavors. Here are the five pasta dishes that define Roman cuisine.

1. Carbonara

The king of Roman pastas. A creamy, rich sauce made from egg yolks, Pecorino Romano cheese, freshly ground black pepper, and guanciale (cured pork jowl). True Carbonara never contains cream; the creaminess comes from the emulsification of the egg yolk, cheese, and pasta water.

2. Cacio e Pepe

Simplicity at its finest. The name means "cheese and pepper," and that's exactly what it is. The magic lies in creating a smooth, creamy sauce by emulsifying the starchy pasta water with Pecorino Romano and black pepper. It's a testament to the idea that less is more.

3. Amatriciana

Amatriciana is a tomato-based sauce featuring guanciale, Pecorino Romano, and a hint of chili. The sauce is savory, slightly spicy, and deeply satisfying. The fat from the guanciale gives the tomato sauce an incredible depth of flavor.

4. Gricia

Often called "Amatriciana without the tomato," Gricia is considered by many to be the ancestor of Amatriciana. It combines guanciale, Pecorino Romano, and black pepper. It's a beautifully balanced dish that highlights the salty, savory flavor of the cured pork.

5. Pajata

For the adventurous eater, Pajata is a true Roman classic. The sauce is made with the intestines of an unweaned calf, cooked with tomatoes. The milk inside the intestines curdles with the heat, creating a rich, ricotta-like cheese within the sauce. It's a unique and historical dish not for the faint of heart.

` } ];

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