Food Capitals of the World

Part 1: A European Gastronomic Itinerary

Whoever said “Eat well. Travel often” sure knew what he was talking about.

For gastronomes, of course, eating is the best part of traveling as you discover localingredients, savor distinctive cuisine, and taste wine indigenous to a region for the firsttime. All this not only satisfies your gourmet cravings; it also opens a window to acountry’s soul, helps you understand its culture, and even breaks down language barriers.So take a tour of the food capitals of the world, and if you’re planning to travel, mark thesehot spots to experience the crème de la crème of their gastronomic offerings. 

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France: Lyon – Traditional fare meets nouvelle cuisine

Touted as France’s (and even the world’s) capital of gastronomy, this southern French cityis a favorite destination of gourmands around the world. Lyon boasts over 2,000restaurants, including a number of Michelin-starred establishments. It is also home toworld-renowned Paul Bocuse, father of “nouvelle cuisine”. The superstar chef owns anamesake gourmet restaurant (3 Michelin stars, of course), plus a number of moreaffordably-priced brasseries. You can also pop into his always-packed food market ifyou’re in the mood for oysters, foie gras, truffles and other exotic (and unusual) goodies.For epicures with a more traditional bent, there are also the cozy bouchons (casualeateries), where Lyon’s classic specialties – quenelle, gateau de foie, saucisson brioche,salade lyonnaise, gratins, cervelle de canuts – are to be had.

Italy: Emilia Romagna – Home of parmesan cheese and Bolognese sauce

You probably never realized it, but many of the foods you love to eat have their origins ina little-known region in the heart of Italy – Emilia Romagna, birthplace of an arrayof famous Italian foods. Love your mom’s spaghetti Bolognese? You can thank the city ofBologna – where the namesake sauce was first created. Can’t resist putting parmesancheese into many of your recipes? Plan a trip to where it all began – the town of Parma.Must have balsamic vinegar in your risotto? Get the real McCoy in Modena, anotherregional landmark. How about that tortellini you love to make for quick suppers? Yes, if itlies in the heart of Italian cooking, it lies in Emilia Romagna.

Spain: Vitoria-Gasteiz – Spanish Gastronomy Capital 2014

Numerous professional chefs. Countless gourmet food festivals. More than 200gastronomy societies and over 400 wineries. And more than 20 routes within the city totake a traditional aperitif. With all these advantages, it’s no wonder Vitoria-Gasteiz inSpain’s Basque Country has scooped up the prestigious award. Less famous than its sistercities Bilbao and San Sebastian, Vitoria nevertheless entices the traveling gourmand withits Basque-influenced cuisine, famous Rioja wines, prize-winning restaurants, and endlessopportunities to enjoy pintxos (the Basque take on pincho, a small snack typically eaten ina bar). Among Vitoria’s best-known products: olive oil, wild mushrooms, black truffles,pinto beans, and Alavesa wine.

Greece: Thessaloniki – East meets West in a delicious crossroad

Greece’s second-largest city was once dominated by the Macedonians, Romans, andByzantines. And this legacy is reflected in a cuisine that blends Mediterranean flavors witheastern spices. Experience the essence of Thessaloniki at Modiano, the city’s main streetmarket – a haven for bougatsa (cream- or cheese-filled phyllo dough, perfect forbreakfast), fresh fish and seafood, and the most sought-after varieties of olives. Thegastronomic tour of Thessaloniki continues with Greek mezethes – unique, often salty,dishes best washed down with a glass of Ouzo or wine. Then move on to souvlaki (likeTurkish kebabs) with sadziki (cucumber-yogurt-garlic sauce), and soutzoukakia (meatballswith cumin and tomato sauce). To end the tour, a whole range of honey-infused or cream-filled desserts.

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Switzerland: Lausanne – Gastronomic paradise

If you’re a wine and food aficionado, then Lausanne is a must-visit. With over 320auberges, brasseries, trendy venues, and ethnic establishments to choose from, the cityhas something for every taste and every budget. The food landscape is enriched withMichelin-starred chefs and restaurants. Diverse regional menus serve everything fromcochonnaille and  tarte à la raisinée to authentic perch fillets from Lake Geneva. Wash it alldown with Chasselas and other grape varieties from the Lavaux wine region (a Unescoworld heritage site). Then visit nearby Gruyeres to take a bite of its renowned cheeses orone of Switzerland’s famous chocolatiers – a great way to end a great meal.

 

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