Dalmatian Gastronomy – Food Stories

Dalmatian cuisine. Any foodie ever been to this part of Croatia will think of black risotto; lobsters and shrimps on a buzara; grilled toothfish, gnats, and squid; grilled octopus; grouper and eel brudet; pašticada with gnocchi and roasted lamb. Rožada, rafioli, kroštula and carob cake. Homemade red wine, prosecco and brandy.

If you’re fortunate enough to visit Split in the summertime, you can try all these delicacies, but if you want a true Dalmatian gastronomic experience, visit Split in October for the eno-gastro event Štorije o’ Spize: Food Stories.

Top10 Things To Do in Sicily

Sicily is Italy in its extreme. Its mountains are more marvellous, the food more intense, its history more alive and the weather better than mainland Italy. You can have any kind of vacation you dream of: You can immerse yourself in culture and history, hike on a volcano in the morning and dive among archaeological artefacts in the evening. And if you want to treat your senses to a feast, Sicily is a festival of culinary endeavours as well.

Morris – A must for ‘Sea-Foodies’

By Fabiolla Loureiro – www.fabiollaloureiro.com Ah Madrid! One of Europe’s best gastronomy capitals. Travel within the villages of Spain and you will find that each has its own speciality. Travel to Madrid and you will find all flavours from Spain. In Madrid, eating is important. It’s one of life’s premium pleasures. Meaning, a social event…

Seafood in Salento

Where the Adriatic and Ionian Sea meet and kiss, you’ll find some of the most fresh seafood in Europe. In the turquoise waters of Salento, off shore from Maldive-like, white beaches or craggy cliffs, an abundance of fish, clams, crabs, squids and all kinds of shellfish are caught fresh in the morning only to arrive…

Hunt for the White Truffle of San Miniato

In the rustic hinterland of San Miniato in Tuscany, oak trees, willows and hazels cultivate among their roots the finest mushroom that can be found: The White Truffle of San Miniato. In latin known as Tuber Magnatum Pico, this much-coveted “diamond of the kitchen” is one of the most expensive truffles in the world. A chilly November morning we…

Cook like an Italian

If you’re like me, pasta is something you boil into an edible state from its natural, dry state. But perhaps, when tossing the plastic-wrapped spaghetti into your cart in the grey gleam of the supermarket strip light, you have daydreamed about another possibility. To stand around a wooden table, music in the background, laughing among…

The Art of Pintxos

From Donostia (Basque for San Sebastián) to Iruña (Basque for Pamplona), in every posh bar or local tavern, they’re lined up in the bar. Some more lavishly decorated than others, but all with the same purpose: to satisfy the small or big appetite. Maybe even in a happy marriage with some local wine.