The province of Catania offers to travelers a wide range of landscapes, passing by small bays and bucolic trails, from Etna, the highest volcano in Europe, to the waters of the Ionian coast. And, as in landscapes, gastronomy of Catania is formed by great diversity of traditional recipes where converge Mediterranean tastes and textures.

Herbs, spices and products make a journey of flavors on the palate. From oriental spices like cinnamon and saffron - that flavored so many dishes-, to the sweet and sour or citrus contrasts.

The Etna volcanic soil is rich in minerals which, alongside with its characteristic climate, allows the cultivation of excellent fruits like lemons and oranges, tangerines, apples, olives, almonds, strawberries, cherries, hazelnuts, chestnuts and the production of quality wines worldwide recognized.

One of the great products of this dark and fertile land is the Bronte pistachio, the "green gold of Sicily", which is used for making ice cream, sauces and in many recipes.

Historic markets 

Perfect to discover the land's products, nothing better than to visit its historic markets, the Fescheria and the Piazza Carlo Alberto Markets, who from early hours swarm at a frantic pace.

In Fescheria, located in Duomo Square, the visitor can try some of the products in site , such as clams, mussels, sardines, anchovies, oysters, sea urchins or mauru, an algae of the area which is eaten raw and dressed with a few drops of lemon.

Granita

To start the day, especially in summer, you should try the typical Catanese breakfast with lemon granita, almond, strawberry or chocolate, accompanied by a brioche called Tuppu. The granita is a Sicilian icecream that has little to do with the typical Italian icecream; it is similar to the typical granita but more creamy and refreshing, and is made ​​with natural fruit.

Pasta alla Norma

The most traditional dish is "Pasta alla Norma", which is normally prepared with macaroni or spaghetti, tomato sauce, crispy fried eggplant, fresh ricotta, albahaca, and is named after the most famous opera composer Vincenzo Bellini, born in Catania.

Arancini

Taste as well the typical arancini for a snack or a light meal. It is a ball of fried rice prepared in Sicily in a thousand ways: filled with meat, spinach, ham or eggplant. It must be eaten by holding the tip. They are very good at restaurantes such as Etoile d'Or (the Piazza Umberto), Spinella (Via Etnea 298) or Da Ernesto. (Via Ruggero di Lauria 91/93)

Catanese pastry

Do not forget the famous Catanese pastry and, especially, the popular cannoli -a flaky pastry filled with ricotta and nuts-, the cassata alla ricotta or almond and pistachio pastries. They can be found in many local street Etnea, as in Pasticceria Savia, one of the most prestigious bakeries in Catania. (Via Etnea 300 http://www.savia.it/)

Chioschi

One of the attractions of the Catanian cuisine are its chioschi , a octagonal shaped booths at strategic shadowy places, where thirst and temporary fatigue are relieved. Some refreshments are traditionally served based in fruit syrups mixed with carbonated water time.

Each neighborhood has its own chioschi. It comes to be the place where people get together at any time as they are open almost 24 hours a day. Here you will appreciate the habits and customs of the Catanese.

The first chioschi called Costa, opened in 1986 in Piazza Stesicoro, and later opened Vezzosi in Piazza Duomo. The Costa moved to Piazza Santo Spirito and Vezzosi moved to Piazza Vittorio Emanuele III, where they are today.

Picture Pasta alla Norma by Paoletta S.

A place well worth discovering! Check out our flights here.

Fuerteventura’s cuisine is as contrasted as their landscapes. A cuisine based on simple but very tasty products with a culinary tradition that goes back centuries. It has taken advantage like no other the agricultural and livestock resources and has preserved the traditions for processing. It is the case of "gofio amasado", the diet of the ancient inhabitants of the island that has been developed with flour from grain toast from long ago.

The typical dishes are the papas arrugadas (wrinkled potatoes)-a variety smaller than the common boiled with salt until the skin is wrinkled-, and served with a spicy sauce called Mojo. The word comes from the Portuguese molho, which means just gravy. There are generally two types of mojo: green prepared with green pepper and that is usually accompanies fish and the red mojo, with paprika that gives meat flavor.

The Majorero Cheese is elaborated in Fuerteventura, one of the most popular cheeses everywhere because of its very aromatic milk fat that majorera goats produce roaming freely around the fields.

Between the products of the land stands out the majorero tomato, grown with care in a fertile land with volcanic stones, which give an intense flavor and a great consistency and color.

But its flagship product comes from the sea. The fish is prepared in Fuerteventura in every conceivable ways: fried, roasted, sauteed or cooked and in classic recipes such as the Sancorcho, that you definitely have to try if you visit the island.

The commitment to sustainable fisheries has been successful and has allowed the proliferation of many species. Some typical are the amberjack, the dentex, the red fula , the “morena” or red pomfret, that you'll find really fresh in their restaurants.

To have a good meal in Fuerteventura, you should get away from the tourist areas and into the island. In small towns of the interior, it is still possible to find places to try truly traditional food.

To have a good meal in Fuerteventura, you should get away from the tourist areas and into the island. In small towns of the interior, it is still possible to find places to try truly traditional food.

Casa Isaítas
Calle Guize 7, Pájara
www.casaisaitas.com

Great majorera cuisine based in fresh and seasonal products. Try the local cheese, salads with products from the garden, the grilled cheese with green mojo, goat meat with sauce or a version of a dish, as it is the Ropa Vieja, but vegetarian to please everyone. To have between stone walls or in its interior and enjoy the best majorero environment.

Restaurante la Playita
Muelle Chico, La Oliva

From the sea to the stove. This area is rich in fish and at the Playita Restaurant they prepare them great. Try "la cabrita", deeply fried with good oil and from wich you can eat everything from the head and bones. And with stunning views to the sea as it is practically on the sand of the beach.

Casa Santa María
Plaza de Santa María, Betancuria

A farmhouse from the XVII century now restored and converted into a restaurant that has been awarded as the most beautiful of the island. In the historical center of Betancuria you will find this cuisine that blends traditional and experimental. Try the house specialty, the roasted kid.

Casa del Queso
Betancuria

There is also an ideal place for a quick stop and to try some of the specialties of the island in Betacuria. The Cheese House is a small venue that is located off Betancuria on the way to Pajara where you can taste the cheeses that are made in the village. If you're interested, they will explain the features of each, and if you want to take a piece home, they will vacuum pack it for you.

Picture mojo verde by Abhay Kumar | Mojo rojo by Fernando Carmona Gonzalez | Sancorcho by Canario1

A place well worth discovering! Check out our flights here.

No bridge seems to be as famous as the one in Avignon, the central theme of one of the best known children’s songs in France. Indeed, it has been sung in virtually all languages – local guides can even sing it in Japanese – so it comes as no surprise that anyone arriving at the battered Pont Saint-Bénézet is likely to sing the song or even dance it. This structure, twice destroyed by flooding along the Rhone, has become an icon of this Provençal city and its ambassador par excellence, earning it universal fame.

Apart from its bridge, Avignon, which is just an hour’s drive from Marseille, is a historic city, having once been the capital of Christendom and the centrepiece in one of the major schisms in the Catholic Church. Dating from that period is the formidable Papal Palace, the largest known Gothic palace. In the 14th century it witnessed a cultural and economic Renaissance that saw the arrival of bankers, artists and writers from all over Europe in a quest to be near the papal orbit – Petrarch was one of them.

But, it was not until five centuries later that Avignon again became a beacon of intellectual activity.  1947 saw the birth of the Avignon Festival, France’s longest-standing and most celebrated event devoted to theatre and the scenic arts and one of the most firmly rooted festivals in Europe. This year it runs into its 70th edition and will be held from 6 to 24 July at more than 30 venues.

A turning point in the Festival’s schedule of events came in the year 2000 when Avignon was designated the European Capital of Culture. Then ensued a cultural revival in this, the major population centre in the department of Vaucluse – set in the new region of Provence-Alpes-Côte d’Azur – as attested by the opening of the Lambert Collection – Museum of Contemporary Art, set up in 2000 around a historic endowment by the merchant and collector, Yvon Lambert. The endowment is admirable and comprehensive and features permanent exhibitions showcasing the work of Jean-Michel Basquiat, Sol LeWitt, Douglas Gordon and the ever-controversial photographer, Andrés Serrano, among other artists, as well as numerous temporary exhibitions.

Avignon has ten museums in all, prominent among them being the Musée du Petit Palais, with a large collection of medieval painting, the Calvet Museum, the Musée Angladon, dedicated to Impressionism, and the Musée Louis-Vouland, which specialises in the decorative arts. There is also an opera theatre, an exhibition park and some unique facilities like La FabricA, a theatre factory where various companies rehearse their performances in the run-up to the Avignon Festival.

Art is also present in Les Halles Market, endowed with a stunning vertical garden created by the artist, Patrick Blanc. This market is the ideal spot for buying fresh produce and Provençal specialities at one of their forty plus stores.

It would be amiss to end this article without recommending some of the venues for eating the tastiest food in Avignon. One is Maison de Fogasses, a splendid town palace which offers an exquisite menu of the day for around 20 euros based on locally sourced products. Another is LE 46 which specialises in French cuisine with Mediterranean flourishes.

Avignon is the perfect destination for a getaway from Marseille. Check out your flights to Marseille here.

Text by Tus Destinos

Images by Tus Destinos, Avignon-Tourisme (C.Rodde)

A maze of cobbled streets where you can easily get lost; white houses, prominent among them the traditional cármenes (Moorish-style houses); historical vestiges which transport us back to their Moorish origins, and what are possibly the best views of the Alhambra, make the Albaicín a must-visit quarter for sightseers in Granada. In short, while on one bank of the river Darro stands the main reason for visiting this beautiful city – the Alhambra and Generalife – on the other bank lies the other reason for coming here – the Albaicín.

Our first piece of advice when visiting this quarter of Moorish Andalusian origin is that you should take things leisurely, as it is packed with captivating, inspirational nooks and crannies that need time to soak up. Not for nothing was it designated a UNESCO World Heritage Site in 1994.

Traces of its Moorish Past

Its steep, narrow, winding streets, where you can easily lose your bearings, is one of the first signs of the quarter’s Moorish past. But, there are many other reminiscences of what was one of the Albaicín’s periods of greatest growth and splendour – the Nasrid dynasty. These include the 11th-centuryZirid Wall,which runs between the Albaicín and neighbouring Sacromonte, the entrance gates, like those of Puerta Nueva (New Gate), Arco de las Pesas (Gate of Weights)–located in the Plaza Larga –Puerta de Fajalauza,on the Cuesta de San Gregorio Alto, and Puerta de Elvira, on the street of the same name. Similarly, the 11th-century Arab Baths, on the Carrera del Darro, known locally as the Bañuelo or “Little Bath”, and the Palace of Dar al-Horra, the 15th-century residence of Boabdil’s mother and queen. Even some of the local churches feature surprises from the past, as in the Church of San Salvador, located in the Plaza de Abad, the interior of which features an ablutionary font from the former Great Mosque of the Albaicín.

Also from those times are vestiges of former water distribution channels and the aljibes (cisterns), of which twenty-five still remain, notably the Aljibe del Rey (King’s Cistern), located between the Zirid Wall and the Placeta del Cristo de las Azucenas.

Another of the Albaicín’s traditional buildings are the so-called cármenes granadinos, which also date from the Nasrid period. This type of Moorish house is typically free-standing and surrounded by a high wall, with a small orchard or garden inside. A noteworthy example is the Carmen de Aben Humeya, on the Cuesta de las Tomasas, which is now a restaurant.

To round off this venture into the past, we recommend visiting the streets of Calderería Vieja and Calderería Nueva, in the lower part of the quarter. They are lined with shops and tea houses with a special charm that will transport you to the lands lying south of the Strait of Gibraltar.

The Finest Sunsets in Granada

One thing you simply must do in this city is head for one of the miradores or vantage points in the Albaicín to watch the sun setting, as the views are really stunning. The two best and most popular lookouts are the Mirador de San Cristóbal, said to afford the finest vistas of the Alhambra and Generalife, the Vega of Granada and the Sierra Nevada, and the Mirador de San Nicolás, which became popular after a visit to the city by Bill Clinton. However, be prepared for the crowds, as throngs of people tend to come here to enjoy the dusk sights.

Succumb to the charms of one of Granada’s most beautiful quarters – check out your Vueling here.

Text by Los Viajes de ISABELYLUIS

Images by Rocío Garro, Alper Çuğun, Isa Ruiz, Julia Kostecka, Esteban Chiner