We all know how much local foods and libations can define our travel experiences. Here we share the planet's top culinary experiences. Eat, drink, and be chatty!

 

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Exploring the world's flavors: 5 benefits of food tours

  withlocals.com As a traveler, you get to explore the fascinating places, people, and cultures of the world - along with, inevitably, its many delicious cuisines. Everyone has to eat, and for many eating is a huge part of the travel experience - as well as a tasty way to gain a literally tasty insight to the destinations they visit. What´s more, most destinations have local tour operators which specialize in introducing visitors to the wonderful culinary experiences and heritage of their…

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A Destination to Celebrate: Eastern Scheldt Lobster Season in the Netherlands

  The beginning of spring sees the start of each year's Eastern Scheldt lobster season in the southernnmost province of The Netherlands, Zeeland. This world-famours lobster -- as well as the region's bounty of oysters, other crustaceans and fish from the waters of the North Sea -- make Zeeland and its fantastic restaurants a place of annual pilgrimage for lovers of good seafood.   

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5 savory spots in San Diego for world cuisine

    California's second largest city is known for its seafood and Mexican cuisine (it is after all just 20 minutes from the border). But increasingly it's also home to a wide menu of world cuisine - including some you might not expect! Here are five tasty examples I came across recently: read post      

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6 top tea destinations in India

  Pxhere India has given many gifts to the world, including its cuisine, saffron and other spices, and its world-famous teas; in fact it remains one of the world's largest tea producers of tea in the world. Commercial cultivation of tea was started in Darjeeling, West Bengal during the colonial era of British rule. Nestled amidst the region's lush green slopes (top), there are many tea estates found in this region, many of which offer guest bungalows and the chance to freely roam among the…

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  • Like sea salt, indeed! The sea water must impart, as Anil says, an other-worldly taste, but to me even sea salt is almost a religious experience.

    I never forget the first time I discovered it, it was love at first bite: in a a parador set in an ancient castle in the town of Salas, in Asturias (northern Spain). I'd ordered a grilled steak, and when I bit into it I practically swooned. I called the waitress over to inquire what sauce, what exotic marinade had the steak been steeped in. Her reply: sea salt. I've been an avid, not to say fanatical, user ever since, even if it means taking kelp supplements to replace the iodine that's added to table salt.

    When I got home from that trip, I went to Delicias de España, a local Spanish grocery/restaurant that imports much of its goodies from Spain, and bought a container of Spanish sea salt (Bevia brand), coarse crystals of course. Every time I bite into one of those coarse crystals it's as if the heavens opened up on my tongue (yes, I know that sounds crazy, but try it). I truly can taste the full richness of the ocean.

    Now, of course, I'm very curious to try pasta cooked in seawater. Wonder if any place in Miami does this...
  • Chef Aielli used to do this with his family in Italy when they'd go to the beach for the day. We teamed up since it DID have the ability to attract attention to that fact that Naples' Gulf coast is clear and did not get impacted by the oil spill. The video is also the premiere for our new Web video series. Still, the dish was delish.
  • David, we also add a pinch of salt and a little splash of olive oil to the water in which we will boil the pasta. But I never heard of seawater. Is this a publicity stunt to prove that the Gulf water is safe? Any way, it's interesting and we'll try it at home.
  • Yes, a little briny taste and aroma but not overwhelming. There's a video of it: http://www.paradisecoast.com/videos
  • How interesting. The seawater has also other minerals too. It might give seafood pasta an other-worldly aroma. Thanks JoNell for that link.
  • That IS quite interesting. My mom taught me to add a pinch of salt to water when boiling pasta, but I imagine actual brine from the ocean must impart a somewhat -- well, briny taste, no?
  • Gulf of Mexico Pasta recipe no photos.doc
    Chef Fabrizio Aielli says they used to do it in Italy when he was a kid. He recommends half a pot of seawater and half fresh. Bring to boil and cook pasta 6 to 7 minutes. Then stir pasta into sauce and reheat. Recipe is attached. I tried it and it is delicious. The only salt in the dish is from the water.
    https://storage.ning.com/topology/rest/1.0/file/get/9012249096?profile=original
  • JoNell, this is inteesting. I have never had pasta cooked in seawater. I have had shellfish and mollusks cooked in seawater in Galicia, Spain, in the Chilean coast towns and in Arcachon (Gironde-Bordeaux). Do you have the chef's recipe? How long does he boil the pasta in seawater?
  • Naples, Florida chef uses Gulf sewater to cook delicious pasta dish.
    More info and video link.

  • Come along on our weekend of wining on Australia’s Mornington Peninsula http://su.pr/1SqUSw

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