Prosecco is one of the most popular beverages in the Veneto region, where any excuse is good to uncork a bottle, taste it and toast with it. This wonderful sparkling white wine, which tends to range from dry to extra dry, is produced mainly in the province of Treviso, very near one of the region’s most touristic cities – Venice.

This kind of wine is made from the Glera grape variety, formerly known as Prosecco, hence the name. The largest and best known producers of Prosecco are the towns of Conegliano and Valdobbiadene, situated in the north of Treviso province.

Being white and sparkling, it often tends to be compared to champagne, for which it is used as a substitute in Italy. However, there are many differences between them. Champagne ferments in the bottle and can last a long time, while Prosecco should be drunk as soon as possible and preferably within two years. For those of you who like cocktails, the name Prosecco must surely ring a bell, as it is the main ingredient in a cocktail prepared with peach called Bellini which, incidentally, first saw the light in Venice.

The Prosecco Spring

For the last 21 years this fantastic sparkling wine has been celebrated in the province of Treviso in what is known as the Primavera del Prosecco (Prosecco Spring). This year the event will be extended until 12 June and is scheduled to be packed with activities, including visits to wine cellars, wine tasting sessions, contests involving dishes made with Prosecco, photo competitions and cultural tours of the province. The programme also features sporting events, notably cycling routes through the area and walks among the vineyards.

One of the major spin-off advantages of visiting Treviso for this long celebration is that the landscape will be carpeted in all its finery at the time, with the countryside taking on deep green hues and temperatures rising to pleasant levels – the perfect time for enjoying nature. The best views are to be had from Monte Grappa, well known for the battles that were fought there during both World Wars. It is also very popular among mountain bikers. Another lofty vantage point for soaking up the scenery is Monte Cesen. Hikers who enjoy wandering through forests should head for the Cansiglio, Italy’s second largest forest where red deer roam through their ideal habitat of beech and fir trees.

The area is also well suited to enthusiasts of agritourism, with a large number of dedicated facilities available. One such facility is La Dolza, located in the village of Follina, where visitors can immerse themselves in the old farming traditions of the area. Another is Le Noci, an old farmhouse where you can get back to nature and taste the local cuisine.

And, since you’re in Italy, local cuisine is of course one of the standout features in the area, with a large number of restaurants to choose from. We highly recommend Locanda Sandi, a restaurant associated with the Villa Sandi wine cellar and set in magical surroundings, and Ristorante Tipico Conegliano Per Di Perenzin, located in San Pietro di Feletto, where the speciality is cheeses.

Take your Vueling to Venice, tour this beautiful region and treat yourself to its stellar wine – Prosecco!

Text by Los Viajes de ISABELYLUIS

Images by Primavera del Prosecco

You would be hard put not to fall in love with San Sebastián and its people, its streets, its beaches. And, if you happen to be a foodie, there’s no way you could resist its charms. Their meticulous sourcing of local produce is tangible, they handle meat and fish like nobody else and they boast an irresistible culture of pintxos.

Being a city with good food and an amazing culinary array ingrained in its DNA, it’s always useful to have a list of favourites handy when embarking on an escape to the capital of Guipúzcoa. Here, then, is our top five:

The Best Pintxos… at Zazpi
That’s what we say, from experience, backed up by them twice having won the Guipúzcoa pintxos champions award. In the kitchen, young chef Paul Arrillaga shows his craftsmanship over the fires. Spirited and with a clear idea of what he wants, he turns out creative offerings without masking the quality product. Zazpi has the advantage of not being located in the much-trumpeted “Parte Vieja” (Old Town), while their tables and bar counter are filled each day with bites that will leave a smile on your face. Their latest award-winning pintxo is asparagus with egg yolk and asparagus heart. Other dishes that come highly recommended are the txipis (squid-ink calamari), vichyssoise with foie gras and caviar, stewed pig’s ear and glazed cheek of pork.

The Best Txuleta… at Casa Urola
A historic restaurant in San Sebastián’s Parte Vieja which never fails to please. Revamped traditional cuisine and top-notch product crafted by chef Pablo Loureiro Rodil, who pampers the seasonal fare and runs a grillroom which is unique in the city. Their awesome txuleta (pork chops) are rivalled by such great dishes as sauteed country beans, potato froth, codfish flakes and olive oil, tempered oyster in Iberian cheek of pork, cream of cauliflower, prawn soup and lemon zest oil, and hake fillet with cheek of hake and clams.

The Best Omelette… at Nestor
One at 1 p.m. and another at 8 p.m. – two omelettes a day for the lucky ones who sign on to Nestor’s “delivery list” (not reservation list), which opens an hour in advance. It is well worth the treasure hunt to be able to sink your teeth into an omelette like nothing you might have tried before. They have just enough onion, pepper and potato to allow the egg to jiggle and fall juicily onto the plate.

The Best Cheesecake… at La Viña
A classic – La Viña’s cheesecake, the “sweet pintxo” to mark the final flourish of a pintxo-hopping morning. We’ve tried it and can safely say it lives up to its reputation. Golden-brown on the outside, smooth and creamy on the inside; you really must taste it if you regard yourself as a genuine cheesecake lover. And, speaking of cheesecakes, be lenient on yourself and head some 10 kilometres out of San Sebastián to one of the leading restaurants in the area, Zuberoa, in Oiartzun – their cheesecake is simply divine!

The Best Cocktails… A Dry María Cristina
We wind up our tour of surefire San Sebastián offerings with the best drink in town. Bearing the seal of Javier de las Muelas and served up in an amazing setting, the cocktails at Dry are a true experience. Martinis, classic-style mixes and avant-garde creations await you in their legendary María Cristina. The perfect excuse to set foot in this historic hotel and swoon in the unique atmosphere.

Book your Vueling to San Sebastián and gear up to explore the gastro side of Guipúzcoa’s capital.

Text by Silvia Artaza of Gastronomistas.com

Photos by Silvia Artaza and establishments

Everyone has heard of Gouda cheese. Some of us have tried it and even regard it as one of our favourites, but few know where it comes from or just what appeal its city of origin holds in store. The fact is that the popular cheese comes from Gouda, a city in the province of South Holland in the Netherlands, situated at the confluence of the rivers Gouwe and Hollandse IJssel.

What To Do In Gouda

The city of Gouda has a very picturesque historic centre, where strolling about proves to be a rewarding experience and where the major landmarks are located. Needless to say, the first of these is related to cheese and is the most powerful magnet as far as tourists is concerned – the cheese market. It is held every Thursday from 10 a.m. to 1 p.m., from April to August. Farmers and traders meet in the market to strike deals and many centennial traditions are preserved here, as in the fact that all goods are still transported in wooden carts and that all deals are sealed by a touch of the hands.

Also located in the square – the Markt – the site of this trade ritual, is the Stadhuis, a beautiful Flemish Gothic building which has the honour of being one of the oldest town halls in the Netherlands. Built from 1448 to 1450, it was modified to some extent in 1692 and 1880. Notable rooms in this edifice are the Trouwzaal (Wedding Hall), dating from 1800, and the Council Chamber.

Another site you can also visit in the Markt square is the Goudse Waag, a building dating from 1668which was once a covered market for buying and selling cheese. It subsequently became a national monument and is now a museum dedicated to cheese.

Apart from the city hall, another gem is Sint Janskerk, which also makes an outing to Gouda worthwhile. Visitors should not hesitate to enter this Church of St John the Baptist. It has a history of withstanding fire, as it was engulfed in flames on three occasions, two of which – in 1361 and 1438 – saw the whole city on the verge of being consumed. The nave measures 123 metres, making it the longest church in Holland. Its most stunning feature, however, are its sixty stained glass windows, placed between 1530 and 1603, twenty of which are the work of the brothers Dirk and Wouter Crabeth I. One of the unusual highlights of one’s visit here is that the preliminary drawings the stained glass windows were based on have been preserved, a rare occurrence.

Those interested in discovering the city’s history should head for the Museum Gouda, located in the buildings known as the Catharina Gathuis and De Moriaan.

To wrap up your tour of the city, we recommend you head for the south side of the old town where you will come across two old windmills – the Molen ‘t Slot, built in 1831, and De Roode Leeuw (The Red Lion), built in 1619 and restored in 1771.

Before you leave Gouda, don’t forget to taste their stroopwafel, a traditional confectionery which consists of two waffles with a filling of soft caramel. Munching on one of these is ideal for restoring one’s energy after a magnificent stroll through the city.

Now that you know the secret gems awaiting you in Gouda, book your Vueling and discover them for yourself.

Text by Los Viajes de ISABELYLUIS

Images by bertknot, Sander van der Wel, Hans A Rosbach

You’ve spent the whole day traipsing about the city, tracking down the legacy of the Habsburgs in Vienna, soaking up its architectural gems, like Schönbrunn Palace, and visiting such splendid museums as the Albertina. The heat is oppressive – recall that it is not always cold in Vienna and in summer it bears its brighter side, as long as it doesn’t rain. You are also starting to become fatigued. Maybe it’s time to take a breather and chill out on your visit to Europe’s “musical capital”. You have heard a lot about the city’s magnificent cafés and the weighty tradition surrounding them, but what increasingly draws your attention is the sheer number of ice-cream parlours scattered about the Austrian capital. Time to check out whether Viennese ice-creams have anything on the popular Italian ice-creams. And, you are amazed to find that the Italian fare has found a stiff competitor in Vienna!

In a nutshell, this could be the experience of many tourists or other travellers passing through the city on discovering the Viennese penchant for this refreshing confectionery. You might wonder how ice-creams ever arrived here in the first place, and how they got to be so good. After doing a bit of research into the history of ice-cream, the first thing you realise is how muddled are the references when it comes to establishing a place and time when that creamy delight first appeared on the scene. However, it transpires that it first came to light in Mesopotamia around 4,000 BC in the form of boiled rice mixed with spices and milk, all wrapped in snow. This is one of the diverse forms the original recipe seems to have acquired. It was the Italians who spread it across Europe, while the French started adding some fresh ingredients to the blend. What all the sources consulted coincide in is that ice-cream reached Vienna in the 19th century, brought here by northern Italians, and that the city played an important role in applying new techniques to ice-cream making. It would not be amiss to conclude that the Viennese flair for crafting confectionery, added to the skills of the Italians when making ice-cream, inevitably led to such a successful final outcome.

So, if you’re planning to escape to Vienna, be sure to add to your to-do list the task of venturing into the heart of its myriad ice-cream parlours and trying out their refreshing delicacies. The city is said to have the largest concentration of ice-cream parlours in Europe. Among the most popular venues are Eissalon am Schwedenplatz (located in the Schwedenplatz), Zanoni & Zanoni,which is at Lugeck 7, and the Gelateria Hoher Markt,on Hoher Markt. Another well-known chain of parlours is Paolo Bortolotti, which has three venues on Mariahilferstrasse. And if, in addition to getting tasty ice-cream, you would like it served up in an ambience charged with design, then Eis Greissler is your spot. When it comes to choice, there are even vegan ice-creams to be had – the place to go is Veganista, located in the Seventh District.

Incidentally, for those of you who are fans of Empress Elisabeth – better known asSissi,whose presence is one of the leading draws on any visit to Vienna – one snippet of her lifestyle claims that, as part of her unusual and limited diet, she regarded violet ice-cream as one of her few favourite foods. So, you might want to try that original flavour.

Venture on a getaway to Vienna to savour their tempting ice-creams. Book your Vueling here.

Text by Los Viajes de ISABELYLUIS