After working up an appetite: the best gastronomic journey
Chefs and nutritionists always arguing with each other, converging only in one: the smaller the path of a food product to the dish, the more it is useful. And to know the true taste of many things, is to go back where they came from.
13 may 2019 13:12
Those who will go on an oyster Safari in the Wadden sea, it may happen break the pattern. The fact that lunch of fresh oysters is not a refined pastime, and the harsh trek which requires good physical preparation and endurance. The tour starts with a short lecture on safety at sea, after which all give special Zapadnye overalls, gloves and knives. The nearest oyster shoals varies, but usually has to go at least 5 miles – sometimes in shallow water, sinking knee-deep in mud and falling in the underwater pit. But, when ahead of looming mountain oysters, to refrain from greed not easy. Hunting for oysters suggests you can eat and carry away as many clams as you want. However, greed will inevitably have to pay: sink is quite heavy, and the path across the muddy bottom is not easy. Experienced “hunters” grab a bottle of white wine and have a picnic right on the spot. In the nature reserve Wadden sea (vadehavscentret.dk) it is possible not only to take part in an oyster Safari, and catch crabs, shrimps and stroll along the shore with a fishing dragnet.
Season: from September to April
Saffron called the “king of spices” – to get pounds of ready-to-eat product, is required to 200 thousand flowers of Crocus: it is not surprising that one ounce of saffron can cost more than ounce of gold. Use it in the dishes of Eastern and Western cuisine, but grown flowering plant crocus sativus mainly in Iran – from here 80-90% of this spice. During a trip through the southern part of the historical region of Khorasan, you can learn all about saffron – from the planting of flowering plants, pre-dawn harvesting and separating stigmas from Bud to production and packaging of ready-made condiments – and to try the saffron tea, pastries and candy. If you want you can do a spice for yourself and bring a box of saffron home as a souvenir.
Season: from mid-October to December
“How can you govern a country which has 246 kinds of cheese?” – cried once Charles de Gaulle. Really cheeses in France, much more – by some estimates, more than a thousand varieties. So gourmets from Russia, tired of the food embargo, it makes sense to think about cheese tours in Normandy, with its Museum of Camembert (maisonducamembert.com) and also in Brittany, the Savoie and the Dordogne-périgord. This extreme waiting for the Alsace with its “monstrous” (both by name and smell) specialist – smelly Munster cheese. Cheese tours and tastings are, of course, and in Paris, but the most colorful include a trip to the cheese overnight in the historic Chateau and village estates. If you prefer independent travel, you can arm maccalman book of max and David Gibbons “Cheeses of the world. A detailed guide to the best grades”, or, for example, a smartphone app Fromage, which will tell you all about the history of that particular cheese, but at the same time will choose it perfectly suitable wine.
Season: all year round
Rice is the staff of life in Asia. Classic flooded rice fields with rectangular checks can be seen in many Asian countries, but not every farmer will let you into his “kitchen garden”. In Vietnam, one of the leading producers of rice, it is possible to become a farmer-on-the-hour – tour participants in conical straw hats to help farmers plow the land with water Buffalo, harnessed to a plough, and put the bundles of rice. Back at the hut farmers – also in Buffalo, but riding – you can share with them their unsophisticated meal (of course, from dishes based on rice), to learn from the guide about the features of cultivation of the cereal and ask the owners to send you a few months later a couple of kilos collected from the field grains.
Season: up to three times a year, depending on the region
(Pictures: East News)
In Piedmont, every gourmet can act in three roles – the cook, the Ranger and treasure hunter. To go in search of “white gold” (so called local variety of truffle) can only be accompanied by a certified Truvelo and his dogs trained in a special dog University. Delicious mushroom hidden at a depth of 3-10 cm under the ground, so to give his presence can only a delicate scent, but also certain plants which the white truffle is in a relationship of symbiosis. In General, hunting for truffles – this is a fun quest, and challenging science. But as it happens in Italy, truffle tour stage becomes a real immersion in a truly sybaritic Dolce Vita with visits to local wineries, cooking classes and thematic main attractions of the region. Among them Alba, the gastronomic capital of Piedmont and the place where in October takes place the international fair of white truffle (fieradeltartufo.org), and wineries that make the famous Barolo and Barbaresco.
Season: from mid-September to January
In Europe chocolate for many years was considered exclusively medicinal. In the XIX century it was the Belgian Jean Neuhaus came up with the idea to organize a pharmaceutical candy store, and the Belgians in 1912, was the first who released a chocolate bar with filling. Today, this country is not only a leader in the production of chocolate in the world – there are more museums dedicated to this product. Three or four hour chocolate tours can be found in almost any city in the country. They usually include visits to several iconic confectionery, as well as master-class on making chocolates. But one of the major centers of chocolate production is considered as Bruges with its Choco Story Museum in the old castle (choco-story.be) and the flagship store of The Chocolate Line, created by Dominique Person (thechocolateline.be). The legendary chocolatiers, Michelin-starred, you can not only taste chocolates with tomato, bacon, wasabi, broccoli and onions, but also buy the “chocolate shooter”, shot cocoa powder in the nose. The second branch of The Chocolate Line is in the former Royal Palace in Antwerp.
Season: all year round
Let the fashion for vegetarianism and has covered nearly 10% of Germany’s population, the cult of sausages, frankfurters and other members of the family wurst here still prevails. “Not by bread alone, but also sausages and ham,” say the Germans, and it may well become the motto of a multi-day trip across the country. His specialty is in almost every city, but most often a gastronomic tour starts in Berlin with the obligatory tasting of the sausages, the currywurst recipe which was invented 70 years ago. Then you can go to Erfurt during the famous tyurinskaya sausages bratwurst cooked on the grill. Near the town there is an amazing Sausage Museum No. 1 (bratwurstmuseum.de) with their themed theater. Well, the most voracious can continue the journey to Frankfurt-on-main and try those sausages, which are considered the canonical prototype of American hot dogs. Continue on the road Rhineland with its blood sausage, and Munich white sausage boiled weisswurst, and if time and appetite allow – and even Nuremberg with scented mini sausages. Possible to stay in the region Georgensgmünd in a themed hotel Bӧbel (umdiewurst.de), where the soap in the bathroom, Wallpaper, and pillows – in short, everything in the form of sausages.
Season: all year round
Appeared a few years ago, “caviar tour” in the Astrakhan region (vizitastra.ru) introduces everyone with the most famous Russian delicacy. The Astrakhan regional Museum tourists visiting the exhibition “Fishes of the Caspian basin”, in the Museum sturgeon – listen to the story about “the king fish” sturgeon, and the history and fishing Museum learn about the development of fisheries on the Lower Volga. This is a great chance to visit the farm and see “milking calves” of sturgeon (may), release of fingerlings in ponds, hold a sturgeon and sterlet, take a master class in cooking dishes of the fish cuisine under the guidance of the specialist to process and prepare the eggs – then it is enough to eat. Relatives will not forgive you if before leaving not to look for tasty treats at the Astrakhan fish market.
Season: all year round
Tea, Sri Lanka
Valley Bogawantalawa in the Central part of the country called the “Golden bowl of Ceylon” – is grown here, perhaps the island’s best tea. And it is here, at an altitude of 1200 m above sea-level is an unusual hotel Ceylon Tea Trails. His Bungalow in the colonial style, located at a distance of from 2 to 15 km apart, were built in the period from 1888 to 1939 as cottages for the British governors of the plantations. Every morning they have a tour with a former Manager of a nearby tea factory – he tells in detail about the history of the tea business in Ceylon, accompanied by a walk through the maze of tea bushes, shows how the collection of leaves and how the factory works, where you can see all the stages of production of black tea. The culmination of the tour is a tasting of different varieties of the drink under the guidance of a expert followed by a Fife-o-clock in the hotel, and before going to bed – bath with the addition of tea leaves.
Season: December to April
Abyssinia what they used to call Ethiopia – the birthplace of the coffee tree. Local farmers began to cultivate it even in the IX century monks in Orthodox monasteries for centuries chewed the coffee to maintain vigor during service. Modern coffee tours in Ethiopia include the visit of a number of specializing in coffee provinces – including Kaffa, in whose honor the drink was named, is the familiarity with various methods of coffee production and coffee roasting and tasting its many varieties on farms and in coffee cooperatives (where you can even try the exotic drink, coffee and tea 50/50). One of these days with the traditional coffee ceremony – the girl in national costume manually roasting the grains in a pan, crushes them in a mortar, grind on a stone grindstone, brews and pours tiny cups, and the jam tart drink is believed to have popcorn.
Season: October to January