Crossing the Border into Culinary Crazy Land?

How far would you travel for a superb lemon? Would you consider giving up eating shrimp after tasting fresh red shrimp and knowing this is the best you’ll ever have? Is the market your first stop in a new place even when you only have a hotel room and no kitchen and you feel as though you’ve been denied entry to Paradise? Do people still tell stories about that time in Puglia when you bought out half the fish market and invited a boat load of strangers to dinner? Do you hang around in coffee bars and restaurants eavesdropping to hear what people are cooking? Do you keep track of when peaches are at their peak in different regions of Italy?

When do you cross the line from culinary traveler to Culinary Crazy?

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Culinary Heritage: Prison or Platform?

“What is culinary heritage and is it always linked to tourism?” Is the Italian culinary heritage a prison or a platform? Please feel free to insert any nationality into that question.
Tell me, what do you think about your culinary heritage? Is it a prison or a platform? Is it evolving or devolving?

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