Trying different cuisines around the world is one thing, but what about getting hands-on cooking lessons from the locals themselves?
Connect with the people and culture and add some impressive new global recipes to your repertoire. Roll up your sleeves and get ready to dig into these #OnlyIntrepid experiences that teach you the how before you taste the why.
Indulge your knead for authentic pizza
Where: Sorrento, Italy
What: pizza like nonna makes
If you can peel your eyes off the views of Mount Vesuvius and the Bay of Naples, Chef Antonio will show you his secrets to the best traditional Italian pizza in town. With a glass of local wine in hand, travellers learn how to craft pizza the Italian way, with a woodfire oven, fresh ingredients and only the best kneading techniques, of course. In Italy, it’s about more than just the taste – recipes are handed down through generations, making food a form of cultural storytelling and tradition.
Much-kneaded advice from Antonio: ‘The perfect pizza toppings are tomato sauce, ideally made with local San Marzano tomatoes, mozzarella and extra virgin olive oil; you can then add extra ingredients but the key is not to overdo it.’
Shake up a cocktail at Casa Intrepid
Where: Casa Intrepid (Cusco, Peru)
What: Pisco sour
The pisco sour causes a stir among Chileans and Peruvians alike, with both countries claiming it as their national drink. Pisco – a type of brandy made by distilling fermented grape juice – was first created in the 16th century in Peru. Today, the pisco sour is a nationwide favourite made with pisco, lime and egg white. Peruvians are so passionate about their cocktail combination, they dedicate a whole day to it each year – Día del Pisco Sour. Sipping a pisco sour while in town is considered a cultural rite of passage – take it a step further and learn how to make it yourself with a demonstration from a local Intrepid leader like Norma at Casa Intrepid in Cusco.
Norma’s word of advice: ‘Always use fresh lime juice and serve it in an icy glass – this is what makes all the difference.’
Read more: How to carry spaghetti on the Inca Trail: Intrepid’s efforts to reduce single-use plastics
Get ready to roll (sambusas)
Where: Arusha, Tanzania
What: Sambusas – a fried or baked pastry
In Tanzania’s ‘safari capital’ of Arusha, mamas gather in earth-toned aprons to teach travellers how to create traditional Tanzanian dishes just like the locals do. The lead cooks, Joyce and Eva, founded Lifted Strong, an NGO that supports women who’ve faced hardships from domestic violence, poverty and health concerns. Alongside other women in their programs, they generously share their secrets to the best sambusas and give impromptu Swahili lessons simultaneously – hakuna matata!
Make it like the mamas: ‘We believe great food starts with fresh, local ingredients. When you pick vegetables straight from the garden or buy from the morning market, you capture flavours that no spice can replace and get the great taste.’
Make home-cooked chapati with Geetanjali
Where: Geentanjali’s house (Jaipur, India)
What: Vegetarian thali
In Jaipur, India, two women – Geetanjali and her mother-in-law, Manju – open their kitchen to travellers ready to master Indian cooking. They take joy in sharing their culture and cuisine with travellers from across the globe, and, since working with Intrepid, they’ve gained financial independence that helps Geetanjali care for her children. The women help travellers create traditional plant-based Rajasthani dishes like ker sangri and chapati. After preparing a feast, sit down with Geetanjali and Manju and enjoy the meal together in their garden.
Chapati like a pro: Geetanjali says, ‘When you start kneading a dough, it sticks to your hand. Once it stops sticking and binds completely, it tells you the dough is ready for baking.’
Read more: Let’s eat: culinary experiences around the world
Break bread in Lake Nakuru
Where: Lake Nakuru, Kenya
What: mukimo and Kenyan chapati
In a small village on the outskirts of Lake Nakuru in Kenya, Jane runs a co-op for local women who’ve been displaced. The residents warmly welcome travellers to the village with a traditional song, before sharing an experience that’s one part cooking class and two parts singing and dancing. As they gather around the heat of the outdoor stove, under the warm Kenyan sun, travellers learn to prepare mukimo (a hearty mash made of boiled potatoes and local greens) and a soft, flaky flatbread.
Jane’s top tip: ‘Mukimo is all about using the freshest green peas, maize and potatoes, mashed while still hot, then blended with onions for a warm, comforting flavor that brings people together.’
Eat a meal that’s come from patch to plate
Where: Rome, Italy
What: fresh garden salad
On the outskirts of Rome, an abandoned lot once destined to become a housing development has found a new lease on life with the help of agriculturalist Giacomo Lepri. He created Intrepid Foundation partner Cooperativa Coraggio in 2015, a non-profit organisation transforming the unused public lands into a haven for social connection and sustainably grown food. Today, travellers can enjoy lunch in actual farm-to-table style with a sweet cooking demonstration using freshly picked ingredients from the fields.
Giacomo’s farm-fresh philosophy: ‘The key to a tasty side salad that freshens any meal is to use greens straight from your garden or the market; they already taste good. Add a drizzle of olive oil, a bit of acid (like lemon or vinegar), a little bread and a pinch of salt – that’s all you need. And don’t forget: mix textures. Something soft, something crunchy, something bitter – it makes a world of difference.’
Read more: An agricultural renaissance is underway on the outskirts of Rome
Cook curry among the cloud forests in Sri Lanka
Where: Mrs. Pakyawathi’s home (Haputale, Sri Lanka)
What: traditional dosa and idli
Between cloud forests and tea plantations, a Tamil family opens their doors to Intrepid travellers searching for a hearty, home-cooked lunch. Curry leaves, cumin and turmeric make Tamil cuisine bold and flavoursome with rice as the staple that pairs it all together. Travellers gather in the kitchen and crowd around the cosy stove to watch their hosts whip together traditional Tamil dishes like a dosa, a crispy rice pancake, and idli, a savoury steamed rice cake served with curry sauces or chutneys. And the best part? Once it’s all done, you’ll sit down, share the meal with your group and chat with the family members who made it.
Key to the best curry: Temper dhal in oil with garlic, dried red chilies, cumin seeds, mustard seeds, curry leaves, pandan leaves and chili flakes. Then add the coconut milk for a creamy texture.
If your travels are all in the name of trying new cuisines, feast your eyes on Intrepid’s food trips and take your taste buds on an adventure.
