August through September is typically known as crawfish (or crayfish) season here in Sweden where many boats and restaurants run “all you can eat” crawfish menus. The best way to enjoy this experience is by being invited to the home of a local for a kräftskiva – crawfish party.
We definitely need more environmental portraits of food to tell us the more complete story – more truth – behind our food photos…
While I was exploring this Italian region known for its traditional gastronomy, I got to meet local food producers in Emilia Romagna…
While in Bologna, I attended a traditional Italian cooking class at Cultura Italiana Scuola di Cucina Bologna to learn the art of making three types of Italian pasta dishes Emilia Romagna is known for – Tagliatelle al Ragu (meat sauce), tortellini with sage butter, and gnocchi with tomato basil sauce. Needless to say, I came very hungry to class…
While I’m exploring the traditions and slow food in Emilia Romagna, I’ll be sharing some quick postcards and snippets to bring you along with me. You can take a sneak peek at my itinerary here over the next few days.
Exploring the vibrant dichotomy which is the district of St. Pauli in Hamburg through food and photography. I set no expectations for Hamburg. Mostly because when I travel, beyond reviewing any cultural nuances and customs to be aware of, I usually go with a very rough plan so I can organically soak up the place…