Skipping around the globe: “Res al Hanout” spice blend
Majid shows us how to mix the traditional Moroccan “Res al Hanout” spice blend in his shop near the Marrakech souk. Watch the video on our Facebook here.
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Churros and Chocolate in Andalucía
Francisco, local bottega owner and our personal food guide, explains the anatomy of a sweet Andalusian treat, Chocolate con Churros. “In the morning, you can tell where the market is by the smell of the Churro.” Watch the full video HERE.
Anatomy of the Perfect Latté
Peggy Markel explains exactly what goes into a perfect Italian latté, at Cibreo Café in Florence, Italy.
Recipe: Moroccan Fish Pastilla
Guided by master Chef Bahija, we learned to make a traditional Moroccan chicken pastilla during our culinary adventure to Morocco. The recipe below uses filo dough to form the crust of the pastilla. Traditionally, Moroccan pastilla is made with warka, a slightly less-flaky, more malleable pastry sheet. In the United States, warka can be found in many Middle Eastern groceries, but filo dough also makes a suitable substitution.
La Notte Bianca- La Marionette
A clever Marionette mesmerized the crowd with his fluid movements and calm demeanor. (Florence, IT)
