Text: Marcella van Alphen Photographs: Claire Lessiau & Marcella van Alphen
Strolling the streets of the picturesque city of Lucca in the heart of Tuscany, we follow the passionate chef Giuseppe Mazzocchi while he leads the way through a maze of narrow alleys bustling with liveliness. A few tourists take in the richly-adorned façades of some of its 100 churches, as it is nicknamed. Others look up at one of Lucca’s characteristic towers contrasting with the deep blue Tuscan sky. Some opera lovers seem to walk towards the birth house of the world-famous composer Giacomo Puccini. Some locals enjoy window-shopping: the city of Lucca flourished thanks to the high-end production of silk textiles, closely collaborating with Genoa, and still today quality shops line its streets. However, the shopping that we are about to do with Giuseppe will have us explore Lucca from another perspective: the palate…
Text: Claire Lessiau Photographs: Claire Lessiau & Marcella van Alphen
Tagliatelle, spaghetti, pappardelle, ravioli, tortellini, trofie, pici… who has ever travelled to Italy knows there are many different varieties of pastas which almost all have their traditional accompanying sauces. It is in Siena that we are about to uncover the secrets of pasta-making, with the passionate chef Marta Ciappi, owner of Marta’s Cooking Classes.
Text: Claire Lessiau Photographs: Marcella van Alphen
The origin of the most famous Italian dessert stirs up passions in Italy! In her kitchen overlooking the Sienese landscape, Marta looks at us puzzled as she answers our question: ”Siena, of course!” she says with her cute Italian accent. Born and raised in Siena, the passionate cook graduated from the International Chef Academy has created her cooking school back in 2015. Marta Ciappi takes the dispute on the origins of tiramisu between Siena in Tuscany and Treviso in Veneto quite seriously.
Seated with my back against a century-old dry-stone wall, I am overlooking the small picturesque harbour of Manarola in Cinque Terre where a few fishing boats dance on choppy waves. Colourful houses built on the dark cliff above the turquoise blue Ligurian Sea in Italy set the backdrop. I contemplate the view when Keep travelling!
The freshly painted bright pink, green, yellow, and orange houses, lined up along the hilly cobble-stoned street contrast greatly with the deep blue South African sky. Signal Hill towers Bo-Kaap while the unmistakable shape of Table Mountain sets the background of this post-card perfect scenery. A filming crew Keep travelling!
Greek food is one of the most characteristic gastronomies of the Mediterranean diet. Based on olive oil, nuts, vegetables, and fish, its traditional recipes are not only healthy but also simply delicious – and with the proper teacher, not that hard to prepare. Let’s pierce its secrets in the heart of Athens.Keep cooking!
Do you know how to recognise a real paella from the ones that are sold to most tourists throughout Barcelona? Do you know that most of the olive oil in the world is produced in Spain and bottled in other countries to be sold as such? That there are 28 different protected Spanish cheeses recognized over the world? That gazpacho is traditionally a cold soup made by farmers with left over vegetables? That the delicious crema Catalana has a world-famous French twin sister? Join us for this tasty experience in the booming El Born district of Barcelona!
With world-renowned Thai gastronomy often in the spotlight, Cambodian cuisine tends to be overlooked. If Cambodian restaurants are not that common abroad, traveling through this country opened our taste buds to the specificities of its cuisine that deserves more attention. Keep reading
With Thailand ranking high up in the list of world’s best cuisines, neighbouring Laos remains in its shadow. Because of the thaification that has been going on since 1933, you may find out in this article that your favourite Thai dish may very well be a Laotian one! And more importantly, that Lao food deserves more credits… Keep savoring!
I’m savouring what must be the best pad Thais I have ever had: bitterness, saltiness, sweetness, sourness and spiciness are perfectly balanced. My taste buds are in awe as I dig into the nicely presented green curry. I look at Oay with a big smile of satisfaction as I slowly raise my head. Having fantastic food in Thailand is the norm, but what is all the more surprising is that I cooked these myself. My pride enhances my senses! Keep traveling!
The teeth-less Maya man stares at me and laughs. I must look a bit clumsy trying to open the top of the green coconut I have just found, with a huge blunt machete. I did it before so it should work. I keep smashing the metal into the sturdy green coconut shell. The man shakes his head and takes the machete. Keep traveling!