Tag: Regional Delicacies

Pintxos, the Tapas of the Basque Country

As a general rule, we don’t often advocate eating a food whose name derives from the words “thorn” or “spike.” But when staring down pintxos in Rioja, well… what is it they say about rules? more…

Provence Olive Oil

The Greeks believed that the cultivation of the olive tree was the hallmark of a civilized society, and they may have been on to something. more…

Empanada Recipe

Empanadas can be found across much of Latin America, but we tend to favour this recipe for beef empanadas from our friends in Argentina. more…

Killary Fjord Shellfish

Gazing out at Killary Harbour, two thoughts immediately spring to mind. “Wow, this is gorgeous” is usually the first one, followed closely by, “What the hell are all those things in the water?” more…

Gruner Veltliner: Crown Prince of Austrian Wine

If Riesling is the Habsburgs, Grüner stands Austria’s Crown Prince. The heir apparent, the people’s favourite, lurking behind a marble column or moss-covered oak tree, dagger in hand. more…

Ceviche: Mysterious Origins, Diverse Flavour

The mysterious origin of ceviche has been the source of heated debate and family blow-ups around the dinner table for years. more…

Mi Quang: The Holy Grail of Asian Noodle Dishes

Just south of Danang, if you follow the famed China Beach to the small waterway town of Hoi An, you’ll find the holy grail of Asian noodle dishes, mì Quảng. more…

Mohinga, Myanmar’s National Dish

It’s hard to go hungry while walking the streets of Yangon or Mandalay. Assuming you don’t mind fish soup, that is. more…

Hakarl and Brennivin:
An Acquired Taste

To Anthony Bourdain it’s “the single worst, most disgusting and terrible tasting thing.” But in Iceland, it’s a quintessential dish. more…

Calvados and Cider:
Norman Traditions

An apple brandy from Basse-Normandie (Lower Normandy), no Norman dinner is complete without Calvados as a digestif. more…

Limoncello: Authentically Amalfitano

A tart, refreshing and infinitely satisfying after-dinner liquer, limoncello provides the perfect end to a hot Amalfi day. more…

Tortellini di Valeggio,
The Knot of Love

Every third Tuesday in June, a 600-metre-long table is set up on the Visconti bridge in Valeggio and some 3,500 guests delight in the taste of a handkerchief with a knot. more…

Chanoyu: A Profound Influence

Of all the art forms that Japan adopted from China, chanoyu or tea ceremony, had the most profound influence. more…

Recipes from the Road:
Tarte Tatin

As they didn’t have an oven, the Tatin sisters had to cook this classic French apple tart on a stove. more…

Puglia Cuisine 101

Between fresh groves of olive, almond and citrus and fruits of the sea, Puglia offers healthy and delicious regional specialties. more…

In Sake, a Taste for Adventure

Sake rice wine elicits a feeling from the Japanese akin to the enthusiasm Scotch elicits from the Scots and wine elicits more…

Recipes from the Road: The Perfect Sangria

There is nothing quite as rewarding as sitting back with a tall, refreshing glass of Spanish Sangria after a long day of biking. more…


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