Modern travel is not only about sights and beautiful places. Today, travel can be delicious. What is food tour ?

best food tour destinations

Gastronomic tourism is a fairly young and only developing area. However, already today there are a large number of people who want to go to another country, not only to lie on the beach and arrange shopping, but also to learn the culinary habits and traditions of this or that society.

The program of any food tour, as a rule, includes tasting various dishes of local cuisine. There are two types of such tours – rural (“green”) and urban. The former are focused on environmentally friendly products and involve, for example, the collection of vegetables and fruits on farms or grapes in vineyards. The second, in turn, includes a visit to a factory or workshop that produces food, with a tasting of the manufactured goods.

We have chosen five interesting gastronomic tours that will appeal to even the most sophisticated stomach.

Italy food tour

Tuscany

Tuscany is one of the most visited regions of Italy. It was here that the Italian Renaissance originated. However, the secret of Tuscany’s popularity is not only in its breathtaking scenery and cozy atmosphere. Local cuisine is a paradise for true gourmets and just lovers of delicious food. Tuscan cuisine is rooted in ancient traditions. Most of all, fish dishes, sausages and flour products, a variety of vegetables dishes are most appreciated here. At the same time, they should be simple and healthy.

In this region, according to the recipe of distant ancestors, the meat of young gobies is perfectly cooked. A Florentine beef steak is prepared from sliced ​​tenderloin marinated in aromatic olive oil. By the way, olive oil in Tuscany has a golden greenish tint and an unusual smell, which is why it is considered one of the best in all of Italy. It is also an essential ingredient in almost all local dishes.

Tuscany is widely known throughout the world for its advanced winemaking technology. Wines such as Chianti, Nobile, Montepulciano and “typically Tuscan” Ornellaia, Masseto, Sassicaia are aged here.

Piedmont

Another region of Italy, which attracts tourists not only with bewitching Italian landscapes, but also with culinary traditions and delights. Piedmont presented Italy with many specialties, which in many respects were promoted by favorable natural and climatic conditions.

Speaking of Piedmont, it is impossible not to mention truffles – the most unusual and exquisite mushrooms in the world. The most valuable of the edible varieties are black and white. Moreover, the method of their preparation varies. Black can be heated and even fried, and white, in turn, is not, as they lose their incomparable aroma, reminiscent of the smell of garlic and ripened cheese. White truffles are eaten raw: cut into slices and sprinkled with a dish on them. Such mushrooms give the unique taste and aroma of risotto, scrambled eggs, pasta.

In addition, Piedmont is famous for its cheeses. For example, gorgonzola is one of the oldest Italian cheeses. Young gorgonzola has a more delicate taste, and in ripened more piquancy. It is cut and served for dessert with bread and strong red wine or for a snack, added to risotto, sauces and toppings. You should also try local dishes in Piedmont: salted anchovies with green sauce, pickled peppers, potato dumplings with cheese sauce, fondue, cornmeal porridge.

It is impossible not to mention the wines: 45 of them, which are cultivated in Piedmont, have the status of ancient Italian wines. The most famous red wines in the region are Barolo and Barbaresco. The first, thanks to its velvety taste, even gained fame as the “king of wines and wines of kings”. In addition, it is the birthplace of the Vermouth Martini and Cinzano.

France food tour

Provence

The kitchen of Provence is rightly called the “kitchen of the sun.” And indeed, filled with the aromas of the south, the smells of herbs, fresh fish, an abundance of vegetables, fruits and juicy olives, it recalls the warm summer.

The cuisine of Provence differs from the “classical” French in its relative simplicity and proximity to home cooking. Especially tasty in the southern region of France they know how to cook vegetables. They are found both in cold and in hot dishes. The legendary Provence specialty dish, ratatouille, immediately comes to mind. And without Provence wine, in principle, it is impossible to imagine.

Permanent favorites in Provence are olives, olives and olive oil. They are used in the preparation of most dishes and give them unique shades. So, olive oil gives a noble taste to a traditional sandwich with salad, tomato slices, anchovies, eggs and capers.

The main methods of cooking meat in Provence are stewing and baking. At the same time, meat dishes are rather reserved. Its light variations are preferred: lamb, rabbit and chicken. A great addition to any dish are the famous Provence herbs, including thyme, rosemary, basil and tarragon. Intertwined, they create a unique and unforgettable bouquet.

Spain food tour

Catalonia

Catalan cuisine is also called “sea and mountain cuisine”. She received such a name for a reason. Indeed, Catalan cuisine combines the best culinary traditions of Spain. Since a significant part of the region is located in the mountains, meat dishes occupy an important place in the local cuisine. They cook meatballs, sausage with beans, rabbit with snails, chicken with chocolate, fricando (veal with sauce and mushrooms), a turkey stuffed with plums or pine nuts … The list goes on.

Catalonia is a wine region. In this regard, a snack culture is developed here. They are prepared from everything: seafood, vegetables, meat. Popular and local salad, which includes tomatoes, lettuce, green onions and olives. It is seasoned with olive oil and vinegar. In Catalonia, great importance is attached to various sauces. For example, picada is a sauce made from a mixture of garlic, parsley, roasted almonds, pine nuts and bread. In Catalonia, a wide variety of pastas, paellas and their various modifications are also very common.

The seaside position requires the presence in the local cuisine of fish and seafood dishes. Culinary masterpieces from sea bass, merlan, anchovies, sardines and tuna are readily prepared here. Traditional fish dishes are cod with pine nuts, salted Dorada, Ebro eels.

It is worth paying attention to desserts. Sweet cheeses, donuts, candied almonds – this is just an incomplete list of Catalan delicacies.

Holland food tour

Amsterdam

A gastronomic tour to the capital of the Lower Lands will open for you a country of windmills, tulips and unlimited freedom from a completely new perspective. An important feature of Dutch national cuisine is the principle of “grown, caught, eaten!”

Holidays in the Netherlands are often associated with beer. And this is not at all surprising. You should definitely visit the breweries, both large ones, for example, Amstel, Heineken, Bavaria, and little-known ones, which are in no way inferior to older brothers in terms of product quality. By the way, about 30 different types of beer are produced in small breweries, so you can fully appreciate and understand the whole taste and aroma of the foamy drink.

It is worth trying in the Netherlands and wine. Despite the unfavorable climate, winemakers here successfully cultivate various grape varieties, and then make wonderful wine. The seriousness of the Dutch intentions regarding wine is confirmed by the creation of the Winemakers Guild.

As for cheeses, there is also where to take a walk. In any restaurant you will be served a cheese plate with 3-5 different varieties. In addition to the famous Gouda, Maasdam, Old Dutch, Bemster, you should definitely try the cheese with mold and truffles, with young garlic and caraway seeds.

Georgia food tour

Tbilisi

Georgian cuisine, perhaps, is almost the main attraction of this country. She absorbed the best culinary traditions of many peoples of the Caucasus, as well as Asia and the Black Sea. Georgian cuisine is not only magically delicious, but also bright, original, unforgettable. To prepare her delicious dishes, you need the freshest ingredients, the presence of sauces, seasonings, spices and spices, fresh herbs.

The main feature of Georgian cuisine is the lack of restrictions on the choice of meat. For cooking, beef, and lamb, and pork, and poultry are used. Caucasian meat dishes have long ceased to be an element of only local cuisine. They are prepared with pleasure and pleasure all over the world. Shish kebab, satsivi, chicken, tobacco, chikhirtma and chakhokhbili – the list goes on.

Georgians pay special attention to sauces. So, the same dish served with different sauces differs not only in appearance, but also in taste and aroma. Among the popular ingredients for Georgian sauces are fresh vegetables, spices, berry and fruit juices, tomatoes, barberries, pomegranates, and thorns.

Another distinguishing feature of the Georgian table is the use of a large number of cheeses. Each region of Georgia boasts its own species. The cheese is boiled in milk there, fried on a skewer, in a frying pan, soaked, crushed, seasoned with butter and spices.

An important place in Georgian cuisine is occupied by nuts, which are an integral part of soups and pastries. And, of course, the most refined meal will not be a joy without the famous Georgian wine.

Morocco food tour

Marrakesh

Moroccan cuisine is considered one of the most delicious and varied in the world. Behind the modest facades and inconspicuous doors of the old city, a wonderful world of unusual flavors and gastronomic joys is hidden. Oriental dishes will have a truly impressive effect on the European stomach. Moroccan cuisine combines elements of Arabic, Berber, Moorish, Middle Eastern cuisines. It was also influenced by Mediterranean, African, Iberian, Jewish dishes. Here is such an explosive mixture.

The most famous dishes outside Morocco are Tajine and couscous. The first is prepared from meat or fish with vegetables, nuts, dried fruits and spices in special clay dishes with a lid, in whose honor it is named. Due to the fact that all the ingredients are boiled in their own juice, the meat is very soft, and the taste and aroma are particularly rich. In addition, Tajine retains all the vitamins and nutrients that make up the ingredients.

Couscous, in turn, is a golden cereal, which is prepared in a special couscoushire dish. Meat with vegetables is stewed at the bottom, and steamed couscous is cooked at the top.

Moroccan chefs pay great attention to spices, which give the dish a unique taste and aroma. At first glance, incompatible sweet, salty and spicy spices together create a great composition that can decorate any salad or sauce.

An important addition to food is tea. In Morocco, tea drinking is considered a special ceremony, which is usually held at home with family and loved ones.