state and local tourism officials are creating food trails—itineraries that showcase the unique culinary traditions of a state or region
We learn to make pasta in Bologna a mano (by hand) and discover that warm hands make all the difference in creating this culinary tradition.
When my mother took a vacation a generation ago, she wanted to get as far from her steamy stove as possible. Things have changed. Now, women and men are flocking to destinations that promise even a peek inside someone else’s kitchen.
As long buffet lines give way to more individualized dining experiences in smaller, specialty restaurants on ships, a growing number of cruise lines are adding chef’s tables as one more appetizing option. The term “chef’s table” suggests exclusivity — the ingredients, menu, setting, and intimacy of small group dining — as well as the expectation of doting attention from the chef and servers.
Only on a cruise ship can someone effortlessly visit three ice bars in three different countries in just over a week—so we did. The first lap of our Scandinavian trifecta began one day before we were to embark on an 11-day Baltic cruise on the Crystal Symphony leaving from Stockholm, Sweden.
As I packed my suitcase for our Mediterranean cruise on the new Oceania Marina, the thought of hitting 11 cities in 12 days felt mildly reminiscent of the folly of my youth. My first trip to Europe was a one-week escorted tour of London, Paris, and Rome. Yet, there’s a reason why that tri-city speed…
Casa Artusi honors Pellegrino Artusi, one of Forlimpopoli’s most famous citizens. Artusi is considered the father of Italian home cooking.