We always think of traveling as a way to discover the world and to learn about different cultures. For me, travelling is also about returning to my roots and rediscovering who I am. Leading the Active Gourmet trip in Tuscany is a chance to see my homeland through the eyes of our guests and to learn new things about myself. After all, food and wine are just catalysts. In Italy it’s all about sharing. And talking. Very loudly!
Eating on Backroads trips is not only fun, it’s necessary! With great activity comes great responsibility to fuel the body, and fuel the body properly. You may not know this, but Backroads leaders compete with each other to create the best snack table possible…
You might think of coffee as just a hot beverage you drink from a paper cup in the car on the way to work. Here in Italy, coffee is not simply a drink, it’s a key aspect of the culture. It’s a social event and a tradition that Italians proudly preserve. If you find yourself looking for a pick-me-up in Italy, here are some helpful tips on what–and when–to order.
Waffles in Belgium have a distinct connection to the city or town in which they were developed, and many families and regions guard their recipes as precious secrets. When my Belgian grandma made waffles, drafts of warm air would billow out of the kitchen, filling the house with a delicious smell. While leading Backroads’ Holland and Belgium biking trips this past summer, I encountered this familiar sweet scent in the Belgian city of Bruges. It instantly kicked my senses into a frenzy, renewing my love of waffles.
Panadería La Uníon in Tolhuin, Tierra del Fuego. A magical oasis in the midst of a vast, windswept, sparsely populated landscape. Part tourist center. Part museum. Part bakery. Part zoo. Panadería La Uníon is quirky, to say the least, and the constant stream of hungry travelers who frequent this establishment is a testament not only to its notoriety as the premiere bakery in Patagonia, but also to its prime location between the tourist destinations of El Calafate and Ushuaia, a barren stretch of road with limited options for dining.
Welcome to one of the most fabulous cities on the planet and one with darn good food. San Francisco is a wonderland of exceptional restaurants and artisanal foodie delights. Good thing most of our California trips begin or end around this beloved city–a perfect excuse to stay a few days and explore!
The Spanish love their ham. I just never realized the profoundness of their devotion until I first stepped into a local cervecería (bar). To say I was astounded by what I found would be an understatement. The sheer volume of pig legs hanging from the walls and ceiling… the bar sported more pork parts than pints!
Much like the US, Thailand has dramatically changed the way it grows food with the introduction of modern agricultural practices. And in northern Thailand, there’s a huge movement to go back to small, organic and sustainable farming. There’s a local farmer leading the Thai food revolution–Jon Jandai.
Jenna Barnes is no ordinary Camp Chef at Backroads, but then again, she’s no ordinary individual. She stands apart as someone who believes strongly in the power of food as a means to fuel and heal your body. She inspires people to eat well and inspires people like me to experiment with new dishes when working as a Camp Chef. To Jenna, food is life and she has an incredible gift showcasing absolutely all of its wondrous potential.
One warm and lazy afternoon, I found myself meandering about the twisted and narrow pedestrian streets of downtown Seville. As I made my way back toward the main square, I spotted a tiny nun (almost a full head shorter than myself), nearly doubled over with what looked to be an incredibly heavy picnic basket, disappear into a small doorway. Surprised–and more than a little intrigued–I followed in the nun’s laborious path to sneak a peak around the door she had left ajar.
Before heading out to lead Backroads trips in Italy, I had already gathered that Italians have an ongoing love affair with olive oil. However, I was almost completely ignorant of the pepper to this salt: balsamic vinegar. “Italian dressing” in my household was a mix of spices shaken with olive oil and white vinegar–no balsamic included–and I wouldn’t consider putting the bitter stuff on ice cream. Not even in my dreams would I suppose that some balsamic vinegars cost hundreds of dollars for just a few ounces. I had a lot to learn.
I could see the distant glimmer of the hot coals pulsing red under the Dutch oven, stained black from ash. Apple cobbler was bubbling through the seams of the cast iron pot and its sweet smell lingered in the air, taunting hungry bystanders. I admired the flavor of the familiar atmosphere…
If you’re planning a Backroads Thailand trip we’ll be picking you up in the old Lanna Kingdom capital, Chiang Mai. We highly recommend you spend at least 24 hours in this beloved mountain city. But be careful—you may never want to leave.