The morning mist still clung to the tall acacia trees when our Land Cruiser rolled into the edge of the Maasai Mara. The landscape opened before us like a living canvas—herds of wildebeest weaving across golden savannahs
Ugali, a staple dish in Tanzania and across East Africa, is a simple yet hearty cornmeal porridge that forms the backbone of many meals. Made from maize flour and water, ugali is known for its thick, dough-like consistency
Vitello Tonnato, a classic dish from Piedmont, Italy, is a unique and elegant combination of thinly sliced veal covered with a creamy, tuna-flavored sauce and garnished with capers. This dish, whose name translates to “tuna veal,”
Cotoletta alla Milanese, a classic dish from Milan, Italy, is a breaded veal cutlet fried to golden perfection, celebrated for its crispy exterior and tender, juicy interior. Traditionally made with a bone-in veal chop
Polenta e Schie is a traditional Venetian dish that showcases the simplicity and elegance of the lagoon region’s cuisine. This comforting meal pairs creamy, soft polenta with tiny gray shrimp (schie) from the Venetian lagoon
Arancini, golden Sicilian rice balls, are a beloved street food from Italy, named for their resemblance to little oranges (“arancini” means “little oranges” in Italian). These crispy, deep-fried spheres are typically filled with
Fiorentina Steak, or Bistecca alla Fiorentina, is a legendary dish from Tuscany, Italy, celebrated for its simplicity and bold flavors. This iconic T-bone or porterhouse steak, traditionally sourced from the Chianina breed of cattle
Tagliatelle al Ragù, often known as Tagliatelle alla Bolognese, is a classic dish from Bologna, Italy, featuring wide, flat tagliatelle pasta coated in a rich, slow-cooked meat sauce. This hearty ragù, made with ground beef
Pesto alla Genovese, a vibrant green sauce from Genoa, Italy, is a celebration of fresh, simple ingredients that capture the essence of Liguria. Made with fragrant basil, garlic, pine nuts, Parmigiano Reggiano, Pecorino Sardo
Bucatini all’Amatriciana, a cherished Roman dish, hails from the town of Amatrice in Lazio, Italy. This iconic pasta features a bold, savory sauce made with guanciale (cured pork cheek), tomatoes, and Pecorino Romano cheese