A taste of life in Macedonia

From fish stew for breakfast to snails for dinner and lashings of history and spectacular scenery in between, Laura Millar gets more than just the essence of the Balkan state during an unforgettable culinary tour.
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Bologna, Parma and Modena are a feast for foodies

A platter of cheese featuring crumbly, aromatic gorgonzola and creamy, smoky scamorza; a dish of baked aubergines smothered in rich, basil-spiked tomato sauce and topped with melted mozzarella; a basket of what looked like miniature, golden pillows, which turn out to be gnocco fritto: pockets of dough, fried until chewy, light as air. These were to accompany the platter of affettati misti, the cold, cured meats that this region, Emilia-Romagna, does best.
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