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National Geographic Traveller Food3 min de lecture
A Greek Odyssey
If you’ve ever wondered why you don’t see more Greek wine on the shelves, you’re not alone. It’s a good question. After all, Greece has an older winemaking tradition than Italy — vines have been grown there since the Bronze Age — and it’s one of Brit
National Geographic Traveller Food1 min de lectureRegional & Ethnic
Hans Kjelstrup’s porchetta
Herb-stuffed, slow-roasted pork belly gained cult status in Copenhagen a few years ago. This version is Hans’s favourite smørrebrød topping. SERVES: 4 - 6 AS A MAIN, OR 12 AS A TOPPING TAKES: 3 HRS 30 MINS 2.5kg piece organic pork belly3 garlic clove
National Geographic Traveller Food2 min de lectureRegional & Ethnic
Sierras Chicas
So much more than a mere barbecue, the asado is a way of life in Argentina. It’s also a rite of passage: Leo Godoy (pictured) cooked his first aged 14 under his father’s tuition, and has been cooking them ever since. The preparation begins in the mor