National Geographic Traveller Food1 min de lectureCooking, Food & Wine
Five To Try: Sake Breweries
Perfectly located for visitors to Fuji, the brewery offers a tour of its inner workings and Japanese garden for Y800 (£5.50). It also has tasting experiences, during which visitors can sample four grades of sake, for Y500 (£3.50). Take home a bottle
National Geographic Traveller Food6 min de lectureCooking, Food & Wine
The Secret Life Of Sake
Sake is delicious yet deadly. On first taste it’s subtle and sophisticated. It tiptoes about the palate. It arrives politely and even bows. Then, before too long, it kicks you off your feet. For while sake has the drinkability of wine, it can often b
National Geographic Traveller Food1 min de lectureCooking, Food & Wine
Experience The World Through Food
MONICA GALETTI JAY RAYNER ALDO ZILLI GRACE DENT FUCHSIA DUNLOP JOSÉ PIZARRO CLAUDE BOSI • CHING HE HUANG • OLIA HERCULES JACK STEIN • THEO MICHAELS JUDY JOO • MARTIN MORALES • VANESSA BOLOSIER ROMY GILL • ELIZABETH HAIGH • BENTISH MIMIAYE • JP MCMAHO
National Geographic Traveller Food2 min de lectureRegional & Ethnic
FIVE WAYS WITH Anchovies
Anchovies aren’t to everyone’s taste, but I’ve always been smitten by these delicious, silvery slivers of fish. Like artichokes, lemons, good oil and quality chocolate, they’re a humble ingredient that steal the limelight when allowed to shine. Wheth
National Geographic Traveller Food5 min de lectureRegional & Ethnic
The Pioneer
Flour, sugar and butter are all staple ingredients in the US, popping up in everything from pies to pancakes. Yet, they don’t figure in traditional Native American cuisine, the oldest — and perhaps also the most underrepresented and misunderstood — f
National Geographic Traveller Food7 min de lectureCooking, Food & Wine
Below The surface
If there’s a trick to eating chuletillas, I haven’t learned it. I toss the sizzling lamb cutlet from one hand to the other, my skin turning pink from the hot fat running down my fingers and onto my palm. Unable to withstand the heat any longer, I let
National Geographic Traveller Food2 min de lectureCooking, Food & Wine
Meet The Maker ahead Of The Curd
It’s first thing in the morning, and Emily Macdonald is bustling about the Brixton & Badger creamery with brisk efficiency. She’s checking the pH level for the 10th time, and it has to be just right. “5.2 is the sweet spot, then the cheese curds will
National Geographic Traveller Food2 min de lecture
ROLLING HILLS & RICH REDS
Growing up in the bucolic Italian region of Abruzzo, and born into a family that has produced wine for five generations, Francesco D’Onofrio has always had a deep-seated passion for viticulture. His love of vines grew until he quit his career in mech
National Geographic Traveller Food1 min de lectureCooking, Food & Wine
Food Tours
Going from Venice to Rome, this eight-day group trip includes balsamic vinegar-tasting, pasta-making in Bologna and a farmstay in Tuscany. From £1,810, including B&B and transfers, but not flights. intrepidtravel.com An eight-day group trip featuring
National Geographic Traveller Food4 min de lectureRegional & Ethnic
Six Unmissable Dishes
What sets Emilia-Romagna apart is the quality of its ingredients; balsamic vinegar, parmesan and Parma ham all come from here, as does culatello (‘little butt’) cured pork rump, which is extraordinarily expensive, but so worth seeking out. This is th
National Geographic Traveller Food2 min de lectureRegional & Ethnic
Italy’s FINEST
A bowl of yolk-yellow tortellini filled with pork and parmesan, bobbing in broth, eaten in a Bologna trattoria. A cricket ball-sized arancina, whose rice-ragu proportions seem to defy physics, bought from a Palermo rosticceria and eaten leaning again
National Geographic Traveller Food2 min de lectureCooking, Food & Wine
Polish Carpathians
Shepherds like Jaroslaw Buczek can be responsible for herds of up to 600 sheep, although typically as few as 100 will belong to them — the rest are entrusted to their care for the summer by local farmers. The shepherds negotiate with local landowners
National Geographic Traveller Food3 min de lectureRegional & Ethnic
Beautiful South
What do you admire most about the food of Puglia? Its variety. As with much of the Mezzogiorno (the Italian south), Puglia is known for some astonishing dishes made using very few ingredients, such as eggless pasta. It’s a classic cucina povera (‘poo
National Geographic Traveller Food1 min de lectureCooking, Food & Wine
Three To Try In Adelaide
This buzzy spot serves African-inspired plates made from local produce. Dishes include hiramasa kingfish with chickpea papadum or goat’s curd stuffed medjool dates. An alpine-style cabin, Pink Moon Saloon’s menu specialises in local beer and inventiv
National Geographic Traveller Food3 min de lectureRegional & Ethnic
As Old As The Hills
I arrive at the dairy just in time to see the milk reach the right temperature: 180 litres from the morning’s milking, almost filling the stainless steel cauldron, hits a precise 42C. Through the screen door is a garden lined with olive trees and bey
National Geographic Traveller Food1 min de lecture
A Taste Of Jumilla
Grown in tight bunches that let the outer berries ripen quickest, the Monastrell grape is strong and fruity on the nose yet more subtle on the palate, with dry, tannic, mineral flavours. The so-called ‘rosé revolution’ of recent years has seen Jumill
National Geographic Traveller Food2 min de lectureCooking, Food & Wine
A Day In Centro Histórico
Built on the site of the former Aztec capital, Centro Histórico is where Mexico’s ancient ruins and Spanish colonial facades collide. It’s easy to admire the area simply for the architecture, but there’s more to it than its looks, with cantinas, fine
National Geographic Traveller Food7 min de lectureCooking, Food & Wine
Florida Keys
When I meet John Mirabella, it soon becomes abundantly clear he has two passions: scuba diving and catching lionfish — which is lucky, because the two go hand in hand. Indigenous to the South Pacific and Indian Oceans, lionfish are considered an inva
National Geographic Traveller Food2 min de lectureCooking, Food & Wine
Liquid Gold
Olives and grapes are the only two things that grow in this rocky, very rural part of Chianti. When my father-in-law brought Pornanino, an abandoned 17th-century Tuscan vineyard estate, he decided to plant olives. His retirement project quickly produ
National Geographic Traveller Food1 min de lectureRegional & Ethnic
THE INSTAGRAMMER @laylapujol
How would you describe Ecuadorian cuisine? Diverse. The coast, highlands, islands and the Amazon each have their own distinct ingredients and dishes. In the coastal areas, you’ll find dishes made with plantains, shrimp, fish, black clams, crab, and p
National Geographic Traveller Food1 min de lectureRegional & Ethnic
Best Of Campania
Local anchovies with Amalfi lemon is the simplest, most classic Campania antipasto, and it’s a flavour bomb. Fresh anchovies are taken straight from the sea, chilled and marinated with lemon juice, then served with chilli flakes, salt, parsley and lo
National Geographic Traveller Food2 min de lectureRegional & Ethnic
The Red Thread
Anas Atassi In his debut cookbook, Anas Atassi explores Middle Eastern memories and flavours. Interspersed with tales of summers spent in Syria as a child, and of learning how to cook much-missed dishes from his homeland and mother’s kitchen while at
National Geographic Traveller Food2 min de lecture
A Wine-lover’s Weekend Guide To The florentine Hills
The popular red wine, Chianti Colli Fiorentini takes its name from the region where it’s produced — where the sun-kissed hills dotted with hamlets, stone farmhouses and forests paint a picture of Tuscany at its finest. To savour an authentic way of l
National Geographic Traveller Food1 min de lecture
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National Geographic Traveller Food1 min de lectureRegional & Ethnic
Best Of The Rest
Makan: Recipes from the Heart of Singapore Elizabeth Haigh A love letter to Singaporean Nonya cuisine, Makan is full of treasured dishes from Haigh’s own family. Recipes range from the simple (asparagus, wok-fried egg, coconut and sambal) to the rich
National Geographic Traveller Food1 min de lecture
Wine Tours
This day trip offers an introduction to tempranillo wines from Peñafiel, Roa de Duero and Aranda de Duero. You’ll explore winemaking methods at three wineries, and learn to identify aromas and flavours. winetourismspain.com This four-day tour takes i
National Geographic Traveller Food1 min de lecture
National Geographic Traveller Food
Editorial Director: Maria Pieri Editor: Glen Mutel Deputy Editor: Nicola Trup Assitant Editor: Farida Zeynalova Online Editor: Josephine Price (maternity leave) Assistant Online Editor: Nora Wallaya Contributing Editors: Pat Riddell, Sarah Barrell, A
National Geographic Traveller Food1 min de lecture
Essentials
Iberia, Ryanair and EasyJet fly from the UK to Madrid. From there, it’s a 1h45m drive to Aranda de Duero. There are also four daily Alsa buses from Madrid. iberia.com ryanair.com easyjet.com alsa.es El Lagar de Isilla winery in La Vid offers wine-the
National Geographic Traveller Food2 min de lectureRegional & Ethnic
What They’re Eating In accra
In the lively Osu district, Buka serves up smartly presented Ghanaian and Nigerian classics in an open-sided dining room. The standout dish is kontonmire stew, a fragrant blend of cocoyam leaves (often replaced with spinach outside of Africa), tomato
National Geographic Traveller Food2 min de lectureRegional & Ethnic
Mexico City
One of Latin America’s great culinary capitals, Mexico City can trace its food origins back to the ancient culture that once flourished here. In 1325, when the Aztecs first settled on islands in Lake Texcoco, in the highlands of Central Mexico, their
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