Different Regions Have Different Pastas

Known for its diverse palate and regional cuisine, Italy’s culinary identity can be quite difficult to define. But pasta forms an integral part of its gastronomical personality and comes in a variety of different shapes and sizes. Agnolotti: Piedmont: Most commonly crimped, square-shaped and stuffed with meat, agnolotti (or ‘priest hats’) is the primary pasta of Piedmont, in the northwestern region of Italy. Farfalle: Lombardy: Universally recognised as the ‘bow-tie’, farfalle borrows its name from the Italian word for ‘butterflies’. 

Despite its intricate design, this good-looking variety remains the signature pasta of the northwestern Italian region of Lombardy. Curzetti Stampae: Liguria: Originating from the pastel-coloured coastal stretch of the Italian Riviera, curzetti stampae (or Corzetti stamps), are a fresh pasta unique to the northwestern Italian region of Liguria. Strozzapreti: Emilia Romagna Strozzapreti, (or ‘priest-choker’), is a hand-rolled variety of pasta from the northern Italian region of Emilia-Romagna. Gigli: Tuscany Gigli, (or ‘lilies’), is a type of dried pasta from the lush-green patch-worked pastures of Tuscany, in Central Italy. Bucatini: Lazio Bucatini (from Italian ‘buco’ meaning ‘hole’), is a spaghetti-like pasta with a hollow centre, that derives from the central Italian region of Lazio. 

Spaghetti alla Chitarra: Abruzzo Spaghetti alla chitarra is a variety of egg pasta from the Abruzzo region of Central Italy. Penne: Campania: Penne (or ‘pen’) is a well-known variety of Italian pasta that is said to have arisen from the south of Italy, in the region of Campania. Orecchiette: Puglia: Head southeast to Italy’s ‘heel’ and you will find the pasta speciality of Puglia: ‘orecchiette’ (or ‘little ears’). Ziti: Sicily: Ziti (or ‘bride-grooms’) is the chunkier Sicilian version of Campanian penne, from the rugged, southernmost region of Italy. Ready to satisfy your tastebuds? 

I’d love to help you plan your trip to Rome so be sure to pick up the phone and call me or send me an email.

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Some Fun Facts About Croissants

A croissant is a delicious French pastry, known by its crescent shape. (Croissant means crescent in French). The original croissant was called Kipfel and originated in Austria in 1683. It was created in honor of the Austrian victory over the Turks and modeled after the crescent on the Turkish flag. (Some historians say the croissant originated in Hungary) August Zang, an Austrian artillery officer, is credited with bringing the croissant to France when he opened his own Viennese bakery in Paris. (Some say it was Marie Antoinette who brought the croissant to France. The Croissant became the French national product in 1920. Your trip won't be complete without croissants!  I’d love to help you plan your trip to Paris so be sure to pick up the phone and call me or send me an email.

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The History of French Toast Fun Fact

The origins of french toast are not entirely clear, but long before this sweet snack was called “french toast," similar recipes were being whipped up all around the world. One of the earliest versions of french toast has been traced back to the Roman Empire. The name “french toast" was first used in 17th-century England. The recipe and name were brought to America by early settlers. In France, the dish is called “pain perdu," meaning “lost bread." Why lost bread? Originally, people made French toast from stale bread in order to make use of bread that would otherwise have been thrown away. If you need more information, be sure to pick up the phone and call me or send me an email. I’d love to help you plan your trip to Paris!

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Fresh Food in France

According to the International Federation for Organic Agricultural Movements (IFOAM), France is the third-largest market for organic products. Just as in the states, the trend towards organic foods is shifting in France. The growth of the organic market in France has been steady in the past decade and exponential in just the past year alone. Traditional French cuisine relies on fruit, vegetables and meat either grown at home or from local farms. Of course, supermarkets now offer many imported varieties and the trend for processed ready meals are growing, but farmers' markets are still popular and there is a keen focus on the ‘terroir' or origin of the food. If you’re a fan of organic food, this is another reason to visit Paris! I’d love to help you plan your trip to Paris so be sure to pick up the phone and call me or send me an email.

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8 Food Lover Tips For Visiting Budapest

8 Food Lover Tips For Visiting Budapest

Do Tell, Is Budapest On Your Bucket List?

Budapest is full of wonders. Regardless of your reason to visit, whether it's to take in the detailed architecture, soak in the history, or enjoy the natural sites.  Don't leave without indulging in the delicious authentic dishes served throughout the nation. Your palette will be dancing with all the rich flavors. To guide you to some of the best spots to grab food in Budapest, we've created a list of 8 food lover tips for your visit…

1. You most certainly can't leave Budapest without trying one it's most traditional foods, langos. Langos is a flatbread that is deep-fried in fat and can be served plain or smothered with cheese blends and other flavorful toppings. You can find langos nearly anywhere, but we recommend heading to the Central Market Hall. 

2. If you love cooking and eating, sign up for a Hungarian cooking course. These courses are easy to find online, and you will get to experience an authentic three-course meal that you helped create.

3. Every year from September 5th to 8th, you can catch the Budapest International Wine Festival. This festival has been running for many years and has become custom to the natives and tourists alike. 

4. If you're in the country in October, definitely make your way to the Budapest Palinka and Sausage Festival to try some of the fantastic European brandy paired with any of the many sausage varieties you will find throughout the stands. 

5. Hungarian Unicum is one of the most famous liquors in the country. It's in herbal bitter that aids in digestion, which you will find helps tremendously after delving into all of the spicy street foods. You can also head to the Zwack Museum to learn all about the miracle liquor. 

6. Make way to the Etyek-Buda Wine Region to experience one of the leading wine-producing villages that have been around since the 18th century. This winery makes for a great day trip. Just prepare yourself to try dozens of varieties.

7. Anyone who loves the age-old delicacy marzipan, visit Szamos Marzipan, a museum in honor of the artists Mátyás Szamos and Károly Szabó. These artists started shaping marzipan into the shapes of flowers and other beautiful creations back in the 1930s, and this museum intends to keep their spirit and tasty treats alive. 

8. If you have a fond love in your heart for delis, you are going to adore Mangalica & Társai Húspatika. This deli has everything from assorted salamis, cured hams, and more. This deli stands today in the dedication of the curly-haired Mangalica pig, which is a domesticated, extremely furry Hungarian swine.

Call (909) 990-1124 to book your Budapest vacation.

Barcelona: This One Is For The Foodies

Barcelona: This One Is For The Foodies

Is it on your bucket list? Have you been?

International travel allows people to gain a new appreciation for other cultures of the world, and a big part of any culture is the cuisine. The food of a region is a reflection of their history and their geographical location and the resources that they have available to them. Barcelona is a city on the northeastern coast of Spain on the Balearic Sea. The food fare that travelers will find there is reflective of the colorful history of Barcelona and its’ centralized location (in relation to northern Africa and all of the Mediterranean).

Here are some of the great foods (and a couple of drinks) that all travelers (and foodies) definitely need to indulge in.

Beverages

Let's kick this list off with a couple of great drinks that anyone who is traveling to Barcelona will need to try.

Sangria- Everyone knows that you have to try a great glass of Sangria. This is a great refreshment on a hot day. The great thing about Sangria is that every restaurant and Sangria maker has a different take on it, and some places will even offer up to 6 different varieties on their menu.

Cava- This is the sparkling wine of Spain. It usually is a drink that is on the sweeter type, but there is a variation. Brut Cava is a cava that is drier, and it tends to taste more like traditional champagne.

Traditional Meats

There are a couple of meats that are traditional to Spain, and they should be any everyone's list of foods to try.

Iberico Ham- Iberico ham is to Spain what prosciutto is to Italy. This ham has become a famous ingredient known well to world-class chefs as one of the best hams in the world. This ham can be served on its’ own or as an ingredient in a dish. It is cut thicker than prosciutto, so it is not as delicate and a little meatier.

Chorizo- Chorizo is a spicy sausage that is eaten in many different ways, including sliced up like salami or used as an ingredient in many dishes.

Cheese

Manchego - This sheep's milk cheese pairs wonderfully with Iberico ham. It has a salty, earthy flavor to it, and it originated in the La Mancha region of Spain (hence the name). It is eaten throughout Spain with great popularity.

Dishes And Other Fare

Gazpacho- This is a chilled tomato soup that is incredibly satisfying on a hot Spanish summer day. It sometimes comes served with Pa amb tomàquet or with sides of croutons, red peppers, and onion. No matter how it is served, it's delicious.

Bocadillos- This is the Spanish version of a sandwich. They are made on baguettes that are soft and crusty all at the same time. You can choose the meat that you want on it, and then they are topped with multiple sauces and toppings that can include lentils, lettuce, corn, or cucumbers.

  

Seafood- Barcelona is located right on the Balearic Sea and just a stone's throw from the Mediterranean. This makes Barcelona a central place for fantastic seafood. One of the great dishes to try is the calamari and squid, which you can get either fried or grilled.

Bombas- Bombas are a combination of mashed potatoes and meat that are rolled in bread crumbs in the shape of a ball and fried. They usually come in two different sizes (like snack and meal size), and they are generally served with one aioli on top and another on the bottom.

Spanish Omelet- Not the breakfast omelet that is probably coming to your mind right now. This is an omelet that is eaten all day and can come in an individual size or larger and served in slices. It is filled with chunks of potatoes and onions and served with some type of aioli.

Pa Amb Tomaquet-  A bread that is served with many dishes in Barcelona. It is so popular that if you don't order it, many servers with ask you if you want it. It is a slice of bread topped with a rub of olive oil and tomato and a dash of salt. Everyone puts their own twist on the dish like some will toast the bread, and others will serve it with more chunks of tomato.

Croquettas- This is a dish that is a lot like the Bombas. Croquettas are filled with meat (usually chicken or Iberico ham) and cheese. They are a long, oval shape.

Spain can be a food lover's dream. Some fantastic restaurants and cafes line the streets, and all of the best Spanish fares are at a traveler's fingertips. They love to serve their food in the small-plate style, so the portions are great for eating all day long. One thing that you need to be aware of is that there are going to be different serving size options. A pintxos serving is a portion that is like a two-bite snack, and that is perfect for on the go. A tapas menu is going to be a bigger serving size that is meant for sharing amongst a couple of people.

Contact me today: jbennett@dreamvacations.com