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A collection of 344 posts

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Simone Fracassi, a Restless Master of Nose-to-tail Butchering

Should we simplify our acquaintances with fellow Italian butchers – Michele and Dario in primis – I would say they are, overall, of a sharp breed: transparent in their thinking, bighearted with kids and outgoing with everyone approaching their craft with pure interest and far from easy conceit. Simone Fracassi, an artisan

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2021 State of the Industry Report Available

The World Food Travel Association (WFTA), the world’s leading authority on food and beverage tourism, announced today that its “2021 State of the Industry (SOTI) – Food & Beverage Tourism” report has just been released and is available for free download. The SOTI report is the WFTA’s annual temperature

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In Celebration of Our World’s Culinary Cultures – World Food Travel Day, April 18th

If you are a food loving traveller set aside some space in your calendar for the 18th of April. This day is dedicated to celebrate the how and the why of travelling for unique food experiences around the world. The World Food Travel Day celebrates the reason to travel to

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Ecuador: A Gastronomic Treasure Waiting to Be Discovered

The gastronomy of a place reveals a lot about the society where it developed. The ingredients, recipes, and preparation ways reflect details about the relationship of those people with their environment, the climate, and the resources they have available. It also explains about the historical processes these societies went through

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Ecuador: un tesoro gastronómico aún por descubrir

La gastronomía de un lugar cuenta mucho sobre la sociedad que la ha desarrollado. Los ingredientes, recetas y maneras de preparación reflejan detalles sobre la relación de esas personas con el entorno, el clima y los recursos que tienen a disposición. Cuenta también sobre los procesos históricos que esas sociedades

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Food Artisans: Fam. Fabbri, 5th Generation Pasta Advocates in Tuscany

Authored by: Livio Colapinto, Zest of Italy     Growing up I have tried dozens of pasta brands, for my family’s sake mostly from Abruzzo, Campania, and Puglia but in the last decade, after a startling increase of sensitivity to dry pasta, I entered the fray and started visiting factories at

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Food Friendly Wines

Some wines more than others are “food-friendly.” It’s about time to give them the place they deserve. The number of wine lovers has grown rapidly in recent years. There are plenty of wine fanatics, but even if you are not one of them, or if you happen to drink

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Can Local Cuisine Drive Our Tourism Recovery?

“A whole world of food-loving travelers is waiting to travel again. Until we can, we’re getting ideas and planning for our next big trips. There are so many options, how will we decide where to travel first? A well-developed marketing strategy helps a food-forward destination to stand out in

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Hans Entner – The Power of the Smile

In this episode # 41, we speak with Hans Entner . For 30 years, Hans (a.k.a. Hansi) has been welcoming guests at the Wiesenhof destination hotel in Austria’s Tirol region. Hans has been associated with ducks his entire life, and understandably so, since his family name means “duck” in

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What is Taste? An Italian perspective.

Listening to one of Ludovico Einaudi’s latest compositions makes me think. Without any specific or consistent theme, the music carries my thoughts far away from the university library full of books, where I am seated. It is like it has lost its essence. Once full of people sharing their

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Cos’è il gusto? Un punto di vista italiano.

Ascolto una delle ultime composizioni di Ludovico Einaudi e penso. Non c’è un filo conduttore ben preciso nei miei pensieri, semplicemente la sua musica mi trasporta lontano, via da questa sala universitaria piena di libri ma svuotata della sua essenza: la condivisione del tempo in cui anche solo uno

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Smaken av Sverige [del två]

Den första delen av Smaken av Sverige handlade om att försöka finna ut vad som utmärker den svenska matkulturen. I denna följande del utforskar vi hur turister ser på Sverige och vår matkultur när de besöker oss. Vad har de för bild av oss och vad tycker de om vad

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Taste of Sweden [Part 2]

The first part of ‘The Taste of Sweden’ was about trying to find out what characterizes the Swedish food culture. In this following part, we explore how tourists view Sweden and our food culture when they visit us. What do they think of us and what do they think about

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Yorm Ackuaku – One Foot In Front of the Other

In this episode # 40, we’ll be speaking with Yorm Ackuaku . Born and raised in Ghana, Yorm moved to the US for college when she was only 19 years old. After college, she worked primarily in the corporate world, including positions in accounting, finance, business, and consulting. Yorm was pulled

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The Taste of Place – Taste and Comfort

The global pandemic of Covid-19 hit us like a ton of bricks. Closed borders, advice against unnecessary travel, mandatory quarantine, health and security measures, that for a year ago would have appeared absurd. The world seems up-side-down as we are getting used to a new normality, and the uncertainty is

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Vegan Friendly Wines, the New Trend!

The Issue Many of those involved in creating wine-based tourism experiences, may have been surprised by the title of this article, especially if they are not vegans! Since we all know that wine comes from grapes, which is a fruit, there is a widespread perception that all wines are vegan

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2020 Awards Winners Announced

This has been one of the hardest years on record for everyone and many businesses. It has been especially difficult for the travel and hospitality sectors. We have had to change what we do, and sometimes even change the core of our business models. We call this a “pivot”. Understanding

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Smaken av Sverige [del ett]

Att ha bott en stor del av mitt vuxna liv utanför Sverige har gett mig en annorlunda bild av vad som är “svenskt”. Jag valde tidigt att prova vingarna utomlands delvis för att jag längtade efter att upptäcka andra delar av världen. Samtidigt har jag alltid sett till att kaffet

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The Taste of Sweden [Part 1]

Having lived a better part of my adult life outside Sweden has given me a different view of what Swedish “is”. I chose to try my luck abroad partly because I wanted to explore other parts of the world. At the same time, I have always tried to make sure

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Welcoming Group Tour Professionals

Two travel industry organisations join forces to raise professional excellence among culinary tour operators & tourist guides. Today Group Tour Professionals “TourPros” and the World Food Travel Association (WFTA) announced the launch of a new partnership between their two travel industry organisations. Under the new partnership, each organisation will share

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How to Make Your Gastronomy Business More Planet-Friendly

By Louise Palmer Masterton, Founder & Chef, Stem & Glory Recently, I went to the premiere of David Attenborough’s new film ‘A Life on our Planet’.* Described as his ‘witness statement’, the film contained a plethora of compelling statistics that defined the devastating problems we face if we do

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El Sabor Que No Está en la Foto

¡Arma tu viaje y vívelo! Es real, con un computador y una tarjeta de crédito todos lo podemos hacer. El internet y todas las nuevas herramientas que han aparecido desde que llegó a revolucionar nuestra forma de vivir, hace que hoy muchas cosas estén a un click de distancia. En

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Curiosidades del Vino

2. Los antiguos griegos nunca bebieron vino puro. Solían mezclarlo con agua para evitar los síntomas de la embriaguez, que se consideraba un símbolo de falta de civilización. 3. Los vinos reciben su nombre tanto de la variedad de uva de la que proceden, como de la zona geográfica o

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Curiosities About Wine

Whether you are new to wine, or are a long-time expert, the following fun facts may come in handy during your next conversation about wine: 2. The ancient Greeks never drank pure wine. They used to mix it with water to avoid the symptoms of drunkenness, which was considered a

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Covid 19 Redefined Local Food

The Italian kitchen’s characteristics begin at the level of a village and small related areas. The definition of the “DOC” (Denominazione di Origine Controllata) is, in many cases, related to one specific village which embodies the quality of its type of food and its name is specific to this