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.

Gastro-adventure in Portugal

There are still places left in Europe where you can indulge in some authentic, honest food. They’re just not usually where the tourists are. To enjoy some genuine, handcrafted food, made from a recipe that’s probably been handed down through generations, you have to travel outside the normal tourist places. This is where the adventure begins.…

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…

Ode to Ham

Some people call it the 119th element in the Periodic table, others refer to the hundred years of culinary tradition and others again will label it animal welfare with a happy ending. It’s the Iberian Black ham – also called Jamón Ibérico.

In Barcelona, the Jamón Experience will show you the different qualities of ham. And even better: taste them!

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.