Mediterranean food Top Mediterranean experiences for the food lovers
Date of publication 04/10/2017
Life is for living. Living is the process of experiencing. And hopefully, not the same old thing. Travel is a sure way to mix things up. Add the pleasure of mouthwatering food, tasted for the first time in an exotic locale with fresh, local ingredients. That, my friends is a “peak” experience. Each region brings its own unique twists and flavors to the Mediterranean table of “sun cuisine” (think olive oil, spices, fresh fruits and vegetables, seafood and top-notch meats). Below are a few of my favorite peak Mediterranean food experiences, all just as adventurous, satisfying, and memorable as the destinations in which they were savored.
MARCIE WARRINGTON I 04/10/2017
MODERN MOROCCAN IN MARRAKESH
The scents of the many spices (in the picture) of Marrakesh are a genuine pleasure and a promise of exotic flavors to come. Here you find aromas of cinnamon and cumin, saffron and paprika, ginger and turmeric; and traditional local dishes of tagine, couscous, and pastries made from fresh almonds, pistachios, and honey. For a true food lover’s experience, try Modern Moroccan cuisine, which are revisions of traditional local dishes combined with modern Mediterranean cuisine (together known as Moroccan-Med fusion). These delicious combinations maintain a strong focus on local, seasonal ingredients.
MARCIE WARRINGTON I 04/10/2017
Enjoy salads of local greens with argon oil and goat cheese, lamb burgers with harissa mayo, a tagine of ginger chicken served on a bed of organic pomegranate and couscous. Or sample the cold-served spicy gazpacho. The exquisite blend of Moroccan ingredients and international cuisine is delectable and simply a must-try. When further combined with the natural beauty of Marrakesh, whether on a chic rooftop restaurant overlooking Spice Square in the Medina, or at a tranquil table under olive trees and palm dates in the exclusive Palmeraire area, Modern Moroccan cuisine provides a memorable multi-sensory feast for the adventurous food lover.
MARCIE WARRINGTON I 04/10/2017
CATALAN CUISINE COOKING CLASS, BARCELONA, SPAIN
Catalan cuisine at its finest involves the pleasure of making and then eating local delicacies. While in Barcelona, choose an intimate afternoon Catalan cooking class with a group of like-minded foodies to provide a full immersion experience. Held in a humble home, this is a cultural connection to food few restaurants can duplicate. Begin your adventure with a breakfast of pa amb tomaquet, simply bread rubbed with local tomato, then head to the Boqueria market, a paradise of regional specialties, and shop like a local. Next stop - a modern culinary workshop in the heart of the city. Here you learn of the concept of Slow Food, where lively conversation and fascinating stories about Catalan history and culture connect you to the recipes in progress. For the grand finale, enjoy the fruits of your labor, a delicious paella of 'Mari i Muntanya' (sea and mountain) combining sausage with fresh shrimp. And for dessert, the sweet crunch of a crema catalana.
MARCIE WARRINGTON I 04/10/2017
BLACK RISSOTTO IN BUDVA, MONTENEGRO
Did you know that Montenegro translates to 'Black Mountain', the name originating from its previous Venetian inhabitants, dating back to 1420 AD? Talk about splendor! Perhaps nowhere is this more prominent than in the ancient city of Budva with its exquisite Venetian architecture and sun-drenched beaches, and in keeping with its roots and location on the sea, exquisite local cuisine. Fittingly, black risotto rice dish is a delight of delights, served in restaurants as an appetizer, main course, or part of a larger seafood platter. The black color comes from either fresh squid or cuttlefish ink. Just imagine sitting on a terrace restaurant overlooking the shores of the Adriatic Sea, waves lapping below. Risotto swimming in the blackest squid ink, with hidden bits of squid, shrimp, and cuttlefish, as well as shells filled with mussels and clams, exhilarating your taste buds. And don’t forget! While in Montenegro, be on the lookout for Seafood Buzara, a flamboyant collection of shellfish slow-cooked in a blend of herbs, tomato and wines.
MARCIE WARRINGTON I 04/10/2017
OLIVE OIL, OLIVE OIL, AND MORE OLIVE OIL! SPAIN, CRETE AND TUNISIA
No food screams “Mediterranean” louder than olive oil, a staple in countries bordering the Mediterranean Sea. Begin on a food tour in Barcelona, where you are introduced to the different varietals of oil from different regions of Spain, and learn why olive oil from the Iberian Peninsula is so good. Throughout the city, on terraces and restaurants, experience the contrasting characteristics and flavors of olive varieties, totaling over 260, that make Spain the world’s largest producer of olive oils.
MARCIE WARRINGTON I 04/10/2017
In Crete, the birthplace of Greek cuisine thrives one of the healthiest diets in the world, in large part due to the large consumption of olive oil. Here, farm-to-table is not a fad, but a way of life. Cretan cuisine combines fresh quality ingredients, wild herbs and greens, simplicity of taste, and olive oil, olive oil and more olive oil! Savor roasted marinated lamb, traditional Cretan spinach pies stuffed with herbs and cheese in chewy pastry, fresh greens, tomato and feta cheese salad, and, warm wheat bread from a 16th-Century recipe. A key ingredient in each? Olive oil. Fountain of health? You betcha. And while Spain and Crete are world famous for their flavorful extra virgin “liquid gold,” delicious local varieties also abound in Tunisia.
MARCIE WARRINGTON I 04/10/2017
JEREZ SHERRY WINE (NOT YOUR GRANDMA’S CHEAP SWEET SWILL)
Sherry is back, in a big way. Not that it was never out in southern Spain. In fact, like Champagne, true Jerez is only born in a specific domain. And in the triangle that forms Sanlucar de Barrameda, Jerez de La Frontera and El Puerto de Santa Maria, the landscape stands apart with its white chalky soil and warm sun where the Poniente and Levante winds blow across the region and give the open-air cellars the perfect combination of humidity and temperature to gently age the wines in barrel. Instrumental to the taste of jerez, a layer of yeast called flor forms on the surface of the wine and transforms its flavors. And maturing is what jerez is all about. Let’s dive in!
MARCIE WARRINGTON I 04/10/2017
The key to jerez, like Scotch, is blending, a wine maker’s art, where old barrels of wine are slightly refreshed each year with younger wine. The oldest barrel is then bottled. Further enhancing the complexity and variety of flavors, some barrels never develop the flor, creating a full-bodied dark sherry called Oloroso; aromatic and spicy and a perfect pair with braised beef. In other barrels, the flor is minimal, creating the rich Palo Cortado. Simply put, one MUST visit Jerez de La Frontera and its lovely surrounds to fully experience the history and many pleasures of jerez sherry. In Cadis, swing by a tabanco and pair your drink with free tapas and a flamenco performance.
MARCIE WARRINGTON I 04/10/2017
FRUITS OF THE SEA IN CADIS
If your dream is to eat an endless array of gorgeous fresh caught fish every day of your life, Cadis is the place for you. The ancient Spanish port city is a seafood lover’s paradise, with its charming historic walls, towers, and cobblestone streets. Daily, fishermen head out to sea in little boats and catch fish and seafood for the local restaurants. Favorites include pescaíto frito or fried fish, marinated boquerones (anchovies), tortillitas de camarones (little fried shrimp fritters), and ortiguillas fritas (fried, battered sea anenomes). This type of fishing is done on small boats in which fishermen use artisanal techniques and catch fish and shellfish according to the season. High-end delicacies include the sought-after blue fin tuna. For an authentic sampling of the many varieties of Mediterranean fish, visit Cataria restaurant on the white sand shore of La Barrosa beach. Choose among the many delicacies including grilled borriquete, urta, blackspot sea bream, plaice, grilled snapper, red prawns two ways or flame-grilled Porreo de la Bahía prawns. San Fernando oysters are popped open in the moment and tempered on the grill. On the beaches of Cadis, look out for beachside bars and barbeques grilling freshly caught sardines on a spit, known to locals as espeto. Need I say more?
MARCIE WARRINGTON I 04/10/2017
CRETAN CHEESE
According to Greek mythology, not only was Zeus born in a cave in Crete and nursed on goat’s milk, the first cheese was accidentally created by Cyclopes Polyphemos when transporting sheep milk in skins made from animals’ stomachs. Fast forward to today where not much has changed as far as the goats and sheep that grow in the interior of the island and provide the fresh milk for the making of traditional Cretan cheese. The flock sizes remain small, with the animals freely roaming the hillsides and pastures, feeding on wild herbs and plants. It’s no wonder Cretans love cheese! For breakfast and supper, eaten alone throughout the day either as an accompaniment or as appetizer or as an ingredient of a salad, or as the main dish or desert. Here are a few must tries when visiting the island. Mizithra is Crete’s most famous cheese, a small white crumbly cheese (similar to Ricotta), and widely used in almost everything: on the table, as a spread on bread, in savory and sweet pie fillings, mixed into baked vegetables, stuffed in chicken and rabbits, and topped with honey for dessert.
MARCIE WARRINGTON I 04/10/2017
Photography by Cordon Press and Getty Images
