{"id":85938,"date":"2025-09-09T20:10:40","date_gmt":"2025-09-09T10:10:40","guid":{"rendered":"https:\/\/www.intrepidtravel.com\/adventures\/?p=85938"},"modified":"2025-09-30T07:27:03","modified_gmt":"2025-09-29T21:27:03","slug":"cooking-lessons-around-the-globe","status":"publish","type":"post","link":"https:\/\/www.intrepidtravel.com\/adventures\/cooking-lessons-around-the-globe\/","title":{"rendered":"7 dishes you can learn to cook in kitchens around the globe"},"content":{"rendered":"\n

Trying different cuisines around the world is one thing, but what about getting hands-on cooking lessons from the locals themselves? <\/strong><\/p>\n\n\n\n

Connect with the people and culture and <\/em>add some impressive new global recipes to your repertoire.\u00a0Roll up your sleeves and get ready to dig into these #OnlyIntrepid<\/a> experiences that teach you the how<\/em> before you taste the why<\/em>.\u00a0<\/p>\n\n\n\n

Indulge your knead for authentic pizza<\/strong> <\/h2>\n\n\n\n

Where: Sorrento, Italy<\/a><\/strong> 
What: pizza like nonna makes<\/strong> <\/p>\n\n\n\n

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<\/a>, with a woodfire oven, fresh ingredients and only the best kneading techniques, of course. In Italy, it’s about more than just the taste \u2013 recipes are handed down through generations, making food a form of cultural storytelling and tradition. <\/p>\n\n\n\n

Much-kneaded advice from Antonio: <\/strong>‘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.’ <\/p>\n\n\n\n

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\"Bartender<\/figure><\/div>
\"Travellers<\/figure><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
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Shake up a cocktail at Casa Intrepid<\/strong> <\/h2>\n\n\n\n

Where: Casa Intrepid (Cusco, Peru<\/a>)<\/strong> 
What: Pisco sour<\/strong> <\/p>\n\n\n\n

The pisco sour causes a stir among Chileans and Peruvians alike, with both countries claiming it as their national drink. Pisco \u2013 a type of brandy made by distilling fermented grape juice \u2013 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 \u2013 D\u00eda del Pisco Sour. Sipping a pisco sour while in town is considered a cultural rite of passage \u2013 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<\/a>. <\/p>\n\n\n\n

Norma\u2019s word of advice: <\/strong>\u2018Always use fresh lime juice and serve it in an icy glass \u2013 this is what makes all the difference.\u2019 <\/p>\n\n\n\n

Read more: How to carry spaghetti on the Inca Trail: Intrepid\u2019s efforts to reduce single-use plastics<\/a><\/strong><\/p>\n\n\n\n

<\/div>\n\n\n
Italy Family Holiday <\/a><\/div>
8 days<\/span><\/div>
View trip<\/a><\/div><\/div><\/div><\/div>
Classic East Africa<\/a><\/div>
13 days<\/span><\/div>
View trip<\/a><\/div><\/div><\/div><\/div>
Premium Peru <\/a><\/div>
9 days<\/span><\/div>
View trip<\/a><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n

Get ready to roll (sambusas)<\/strong><\/h2>\n\n\n\n

Where: Arusha, Tanzania<\/a><\/strong> 
What: Sambusas \u2013 a fried or baked pastry<\/strong> <\/p>\n\n\n\n

In Tanzania\u2019s \u2018safari capital\u2019 of Arusha, mamas gather in earth-toned aprons to teach travellers how to create traditional Tanzanian dishes<\/a> just like the locals do. The lead cooks, Joyce and Eva, founded Lifted Strong, an NGO that supports women who\u2019ve 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 \u2013 hakuna matata! <\/p>\n\n\n\n

Make it like the mamas: <\/strong>‘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.’    <\/p>\n\n\n\n

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\"Cooking<\/figure>\n\n\n\n
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Make home-cooked chapati with Geetanjali  <\/strong> <\/h2>\n\n\n\n

Where: Geentanjali\u2019s house (Jaipur, India<\/a>)<\/strong> 
What: Vegetarian thali<\/strong> <\/p>\n\n\n\n

In Jaipur, India, two women \u2013 Geetanjali and her mother-in-law, Manju \u2013 open their kitchen to travellers ready to master Indian cooking<\/a>. They take joy in sharing their culture and cuisine with travellers from across the globe, and, since working with Intrepid, they\u2019ve 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.  <\/p>\n\n\n\n

Chapati like a pro:<\/strong> Geetanjali says, \u2018When 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.\u2019 <\/p>\n\n\n\n

Read more: Let\u2019s eat: culinary experiences around the world<\/a>  <\/strong><\/p>\n\n\n\n

Break bread in Lake Nakuru<\/strong> <\/h2>\n\n\n\n

Where: Lake Nakuru, Kenya<\/a><\/strong> 
What: mukimo and Kenyan chapati<\/strong> <\/p>\n\n\n\n

In a small village on the outskirts of Lake Nakuru in Kenya, Jane runs a co-op for local women who\u2019ve been displaced. The residents warmly welcome travellers to the village with a traditional song, before sharing an experience that\u2019s 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> (a hearty mash made of boiled potatoes and local greens) and a soft, flaky flatbread.  <\/p>\n\n\n\n

Jane\u2019s top tip:<\/strong> ‘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.’<\/p>\n\n\n\n

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\"Father<\/figure>\n\n\n\n
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Eat a meal that’s come from patch to plate<\/strong> <\/h2>\n\n\n\n

Where: Rome<\/a>, Italy<\/strong> 
What: fresh garden salad<\/strong> <\/p>\n\n\n\n

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<\/a> 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<\/a> with a sweet cooking demonstration using freshly picked ingredients from the fields.  <\/p>\n\n\n\n

Giacomo\u2019s farm-fresh philosophy:<\/strong> \u2018The 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 \u2013 that\u2019s all you need. And don\u2019t forget: mix textures. Something soft, something crunchy, something bitter \u2013 it makes a world of difference.\u2019 <\/p>\n\n\n\n

Read more: An agricultural renaissance is underway on the outskirts of Rome<\/a><\/strong><\/p>\n\n\n\n

Cook curry among the cloud forests in Sri Lanka<\/strong><\/h2>\n\n\n\n

Where: Mrs. Pakyawathi\u2019s home (Haputale, Sri Lanka<\/a>)<\/strong> 
What: traditional dosa and idli<\/strong> <\/p>\n\n\n\n

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<\/a> 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\u2019s all done, you\u2019ll sit down, share the meal with your group and chat with the family members who made it. <\/p>\n\n\n\n

Key to the best curry:<\/strong> 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.<\/p>\n\n\n\n

If your travels are all in the name of trying new cuisines, feast your eyes on Intrepid’s food trips<\/a> and take your taste buds on an adventure.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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