On a quest to discover Moldovan wine, food and culture, we embarked on an adventure in the countryside, having just left the small European country’s capital city of Chisinau. Roadside merchants sold their wares: wicker baskets, colorful mums wearing autumnal hues, and large bowls containing green grapes fashioned into a pyramid shape. Farmers picked apples in orchards, a grape-harvesting crew took a break by lounging in a vineyard, and cows and goats grazed on the expansive golden plains.
If ever a swathe of land could be called ‘wine country,’ Moldova would be one of the most deserving to wear the label. Nestled between Ukraine and Romania, the country is abstractly shaped like a cluster of grapes. Winemaking accounts for 7% of the country’s exports, and when you go there, you get the sense that every family has an amateur winemaker in its ranks. Though family-made wines are common, the country is also becoming increasingly well-known for its high-quality, commercial wine, which is now made with adherence to international, modern standards. A National Office for Vine & Wine was established to help regulate the industry and promote Moldovan wine abroad.
Continue reading “A Land of Hidden Gems: Moldova’s Wine, Food & Monasteries”
As we motored through the Rioja Alavesa wine country in northern Spain, a golden landscape dotted with hilltop monasteries, sweeping vineyards, and walled towns with window boxes overflowing with red geraniums, I reflected on what we had absorbed that day. In a region famed for wine we’d enjoyed much wonderful vino, of course, but we also took in a rich amount of history – everything from walking in a 1,000 year-old necropolis with burial plots chiseled out of rock, to diving deep into a wine cellar that was originally dug out to be an escape tunnel during times of war. We also mingled with winery owners possessing a respect for tradition, and a desire to incorporate forward-thinking, sustainable practices into their businesses.
Continue reading “Where Tempranillo & Tradition Meet: A Wine Tour of Rioja Alavesa, Spain”
Jakša Bedalov’s earliest winemaking memory was when he was just five years old. Tasked with cleaning his family’s fermentation room near the coastal Croatian city of Split, Jakša remembers his father pushing him so that he could squeeze into the small space. It was a challenging feat since he was a broad-shouldered child.
“It was like being in the womb all over again,” he jokingly recalled during our recent cooking class in Kaštel Kambelovac, just minutes from Split.
The experience of being squished into a contorted position must not have been too traumatic, since today, winemaking is one of Jakša’s great loves. Another passion is creating traditional Croatian cuisine. More specifically, dishes from Jakša’s native Dalmatia. Dalmatia is a region of Croatia extending along the eastern side of the Adriatic Sea.
Continue reading “Fresh Delights: A Cooking Class in Split, Croatia”
As we bid farewell to our charismatic Greek cooking class Sous-Chef, Daniel, he shared parting culinary wisdom with a twinkle in his eye:
“Use your imagination and everything is possible. And remember – you needn’t measure – you must feel the taste.”
We’d come to the elegant, highly-acclaimed Selene restaurant on sun-drenched Santorini, Greece. We would spend the day learning about the island, its Cycladic neighbors, and their unique produce, cheese and wine. We would then try our hands at some of Selene’s trademark recipes and as a reward, savor what we’d prepared. As we strolled out into the Santorini sunlight after our cooking class and lunch, utterly relaxed, with creatively-stimulated minds and taste buds, we reflected on what an exemplary day it had been.
Continue reading “Cooking with Class in Santorini: Discovering the Greek Island’s Unique Gastronomy”
Life has a funny way of shaking things up and throwing in surprises that often lead to unexpectedly-delightful outcomes.
Let me introduce you to Dubrovnik restaurateurs Gildas and Ružica, who epitomize this idea. This couple visited Dubrovnik several years ago, intending to visit for a single day, however, upon arrival, they decided that the tourist mecca of Croatia would be a “great place to live and work.” Shortly afterwards, they made Dubrovnik their home.
Continue reading “Gluten-Free Goodness in Dubrovnik (& Two Must-Try Recipes)”
One of the most popular meals in Croatia’s Dalmatia region is peka, a blend of vegetables and meat drizzled with olive oil, sprinkled with herbs, and then baked to perfection under a bell-like dome, or ispod čripnje. You’ll see it listed on menus throughout the region, and if you are lucky enough to be invited into the home of a Dalmatian family, it’s likely that you’ll feast upon it for dinner. It is traditional for Dalmatians to cook peka in their fireplaces at home. Many Croatian families, especially those in the countryside, even have a special oven outdoors for cooking.
Continue reading “A Lesson in Cooking Peka, the Signature Dish of Croatia’s Dalmatia Region”