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Learn how to make authentic torta fritta (gnocco fritto) from Parma and Modena — the golden fried bread served alongside prosciutto and Lambrusco. Then discover how to experience it at the table in Emilia-Romagna with Let’s Eat The World.
A southern Italian comfort dish baked in a ring mold, rice savarin with meatballs combines creamy rice, tomato sauce, and tender meatballs into a celebratory dish meant for sharing. Inspired by traditional family cooking and named after Brillat-Savarin, it is as satisfying to serve as it is to eat.
Learn the history and simple techniques behind Tortilla de Patatas, Spain’s iconic potato omelet. A beginner-friendly recipe full of flavor.
This traditional pasta dish from Emilia-Romagna features hand-rolled maccheroni al pettine paired with a hearty meat ragù from Chef Ilaria Bertinelli. It’s a delicious highlight of our Let’s Eat Parma tour.
Zanzibar’s Urojo Soup (Zanzibar Mix) is a tangy, flour-thickened broth enriched with coconut milk and raw mango, poured over crispy bhajia, potatoes, and chutneys — pure street food comfort in a bowl.
This classic Nigerian dish features smoky, flavorful rice cooked in a rich tomato stew. Perfect for celebrations, this recipe yields enough to serve a party of 12. If somehow the rice didn’t get eaten up at the party, it tastes even better the next day.
Elegant yet rooted in resistance, Causa Limeña is a dish with stories to tell. From Inka traditions to wartime women, uncover the layers of meaning behind this Peruvian favorite.
Tacu Tacu is more than a clever way to reuse rice and beans — it’s a flavorful reflection of Afro-Peruvian culinary creativity. This post explores its layered history, the debate around its name, and how one humble dish continues to carry meaning on Peruvian tables today.
This elegant yet approachable recipe is one of Chef Eric Fraudeau’s favorites from our Let’s Eat Uzès tour. Juicy duck breast is seared until crisp and paired with a quick cherry stew infused with balsamic, honey, and herbs. A perfect taste of spring and summer in Southern France—and just one example of what you’ll cook with us in Uzès.
This elegant yet approachable recipe is one of Chef Eric Fraudeau’s favorites from our Let’s Eat Uzès tour. Juicy duck breast is seared until crisp and paired with a quick cherry stew infused with balsamic, honey, and herbs. A perfect taste of spring and summer in Southern France—and just one example of what you’ll cook with us in Uzès.
Piadina is a traditional Italian flatbread that is quick and easy to make. This versatile bread can be enjoyed with a variety of fillings, making it perfect for a light meal or snack. The dough is simply mixed, kneaded, and rolled out before being cooked on a skillet until slightly browned and puffy. Enjoy piadina warm with your favorite fillings for a delightful and satisfying treat.
This elegant yet approachable recipe is one of Chef Eric Fraudeau’s favorites from our Let’s Eat Uzès tour. Juicy duck breast is seared until crisp and paired with a quick cherry stew infused with balsamic, honey, and herbs. A perfect taste of spring and summer in Southern France—and just one example of what you’ll cook with us in Uzès.
