A dedicated Maltese company supports local farmers and artisans through ecotourism.
When you think of Italy, it’s likely that home-cooked pasta, verdant agricultural landscapes, and gourmet food products like Parmigiano-Reggiano cheese and traditional balsamic vinegar come to mind. A lesser-known concept is that of the agriturismo — a compound noun that marries the Italian words for ‘agriculture’ and ‘tourism.’ As the name implies, an agriturismo is a place where visitors canContinue reading “Pastoral Piedmont: An Agriturismo & Epicurean Experience in Italy”
One of our favorite things about Bulgaria’s tasty cuisine is its yogurt, which is appreciated worldwide because of its health benefits and creamy texture. The people of the Balkans have been making yogurt for more than three millennia. Lactobacillus Bulgaricus, the bacteria responsible behind Bulgaria’s prized yogurt, is enjoyed as far away as Japan and China. In fact, Bulgarian yogurt dominatesContinue reading “A Lesson in Making Yogurt in Kalofer, Bulgaria”
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 beingContinue 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 wouldContinue reading “Cooking with Class in Santorini: Discovering the Greek Island’s Unique Gastronomy”