For the misanthropes among us, Asinara Island sounds like a dream destination: a remote island just off the coast of Sardinia, crystal clear water, and, according to a quick Google search of the Italian census, a population of one solitary person.
It’s probably places like the Mediterranean that inspired humanity to invent the camera in the first place. Sparkling blue waters, photogenic sunsets, white-washed cliff-top villages and enough je ne sais quoi to keep any photographer blissfully happy for months – that’s the beauty of Club Med.
When cookbook author Tessa Kiros turned 18 she left home in South Africa to travel and learn more about the world. She spent her twenties working in different restaurants and with families in London, Sydney, Mexico and Athens, finding mentors to lead her through the twisting paths of global gastronomy.
“Why would you travel through Italy on an organised trip Jane? Europe is EASY”, several friends decried. “We can tell you some great places to go, and you are an experienced traveller.” Well, yes there is truth in that. But I booked on to Intrepid’s “Best of Italy” small group adventure regardless.
So it’s my second time travelling to Italy and I’m so excited just to be in my favourite Italian city, Florence.
Today we have time to explore at our own pace. Yesterday we had a free day and I’m still recovering from the hauntingly breathtaking climb of the Duomo and the huge five course dinner that was included the night before – bruschetta, prosciutto, fusilli with creamy spinach sauce, rare lamb salad and the most amazing tiramisu, all accompanied by the local wine of course.
As a holiday destination, we reckon the sea gets a bit of a rough deal.
Together with its buddies (lakes, rivers and bays), the ocean makes up 70 percent of the Earth’s surface. Yet, when it comes to planning a holiday adventure – the other 30 percent seems to get all the love.
So if you like to be near nice beaches, swimming pools and sea views, why not take that next step (or splash) and head for the high seas, low lakes and long rivers of the world on one of these epic aquatic adventures…
2013 marks the 70th anniversary of the Venice Film Festival, when from August 28 to September 7 the city will once again shine the spotlight on international cinema.
The famous festival is a wonderful celebration of art, film, entertainment and the spirit of freedom, and Gail Cairns loved seeing it play out in real life…
What do Italy, Argentina and San Francisco have in common? Their love of Fernet! But what is it about this curious concoction that has global appeal (or abhor)? We sent Intrepid’s Jacqueline Donaldson to find out more about this distinctly different beverage…
“This dark, bitter, aromatic liqueur is a grape-based digestive, that was first promoted as a tonic in Milan in 1845 by the self-taught apothecary, Bernardino Branca. While the recipe is a closely guarded secret, some of the 40 herbs, spices, resins and fungi include myrrh, chamomile, saffron, aloe, rhubarb and cardamom.
From sausages to sea snails, in Italy you name the food and it probably has its own festival!
Good food and good fun are all part of the country’s la dolce vita lifestyle and Casey Wallen enjoyed getting a fresh taste of the local celebrations on her tour of Italy…
“I love arriving somewhere and being lucky enough to find a local festival happening. On a trip to Sorrento it was the annual fish festival. It’s when all the restaurants who are vying for supremacy in the field of preparing fresh fish dishes, make their kitchens mobile, relocate to the beach and cook up a feast for the locals.
Travel is about seeing, feeling, touching and most importantly, tasting! And where better to get culinary advice from a local than in Italy. Lea Barlow took time out to find out this traditional recipe and the result is a favourite and easy dish she enjoys making at home…
“This is not exactly a recipe. In Italy we stopped for lunch at a great little restaurant. They served their great crusty bread with a dish of spread that we all fell in love with. We asked about it and how to make it and discovered that it was very simple.