We travelled to Rennes but, before embarking on this delectable tour, just a word of clarification – a crêperie does not only serve crêpes, but two, distinct variations. First, there are the galettes, in which the dough is made of water, butter, eggs and buckwheat. They are usually filled with savoury ingredients and accompanied with a glass of cider or a buttermilk known as lait ribot. Then of course, there are the crêpes proper, which are sweet. You have been warned!

Traditional and… Organic Galettes – Crêperie Paysanne

Make sure you stop over at this restaurant in the place Sainte-Anne pedestrian precinct, in the heart of the city. Their crêpes and galettes are really exceptional and the helpings plentiful, spilling out of the dish. The peculiarity of Crêperie Paysanne is that all the dishes are made with organic, regional ingredients. We can recommend traditional Brittany galette, with ham, cheese and an egg garnish. With such tasty, fresh ingredients, this basic galette gives off all its potential in flavour and aroma, particularly if washed down with cider or apple juice, which here are especially potent on account of their organic, homemade character. As if that were not enough, the galettes can be accompanied with a glass of lait ribot, which is currently made only in Brittany. The taste? Something like natural buttermilk, but with a sour, yoghurt aftertaste. Average price: galette + drink - €13 per head.

33 Savoury Specialities, & 33 Sweet Ones – Crêperie Saint-Georges

This is the crêperie which locals recommend and that is always a reliable sign. Here they offer more than 33 galettes and the same number of crêpes. The menu’s originality lies in the fact that each dish pays homage to some illustrious “George”. Special mentions go to George Clooney, featuring fresh goatsmilk cheese, spinach, tomato, cucumber sorbet and basil, and Giogio Armani, with a filling of pan-cooked foie gras, sautéed potatoes, duck magret, fleur de sel and balsamic reduction. Among the most original crêpe dishes are assorted sweets, and Milka or Smarties chocolate, but only for the really sweet-toothed. Modern, elegant interior design which exudes serenity. Average price: galette + drink - €12 per head.

Peace & Food – La Rozell

In downtown Rennes, La Rozell is another prominent venue. While their menu is as worthy of any other crêperie, what singles this one out is its priceless interior patio, where you can dine amid lush vegetation – a genuinely peaceful backwater, secluded from noise and the city bustle. Of the galettes, we especially liked l’armorique (sautéed scallop, bacon, cream and mushrooms). For dessert, try the fouesnantaise,made of apple flambéed with Lambig (a local, cider-based spirit), or the tatin caramel, a delicacy filled with salted butter – one of the region’s treasures – sautéed apple, homemade caramel and vanilla ice-cream. A taste of heaven! Average price: galette + drink - €12 per head.

You’re getting hungry, right? Come to Rennes and try their crêpes and galettes. Check out our flights here.      

Text and images by Laia Zieger (Gastronomistas)

By Silvia Artaza from Gastronomistas

Rome. The Eternal City. One of those places in the world where anyone would want to fall in love. A walk, agelato, the Coliseum. A terrace, some laughter. Going to the Vatican and wishing time would stand still in the Sistine Chapel. Its pastas, its pizzas, itsaperitivi. Getting lost in the Trastevere or sitting in anypiazza. I don't think you really need a reason to fly to Rome but - just in case - here are a few.

We've chosen pizzaal taglio(by the slice) as an excuse for our trip because we think it's a great way to take in Rome on a tourist's day out. The fact is that Rome has many things but if there's one thing that it can really shout about, it's an overwhelming abundance of monuments, art and culture.

You will find pizzaal taglioat every corner. In apanificio, in afornoor in bars withtavola calda(hot table) where there are tables to sit at. You can't miss it. If you find yourself in front of a big glass counter, then you've found those pizzasal taglio.

Forget typical pizza. These pizzasal tagliohave a characteristic texture and thickness. They require a high water content in the dough, they have to be spongy and you will find them with lots of ingredients. It is a cheap, fast and - if you know how to choose well - really delicious formula. They are sold in portions by weight, premises are small and there may not even be tables.Street foodRoman style in the pure state. Here's our top choice:

Forno Campo de 'Fiori

They have been producing all kinds of breads, pizzas and other specialities in thisfornofor over 30 years. Their pizzabianca(just the dough, without any type of ingredient) is one of the best in the city. Spongy and crunchy. No tricks. Light. You can have it on its own, use it as bread for a sandwich or give it a savoury filling or something sweet likenutella.

Campo De' Fiori, 22 http://www.fornocampodefiori.com/

Antico Forno Roscioli

Another classicalfornoa few steps from thepiazzaCampo de’Fiori. Here we also find the "barest" specialities of pizzaal tagliosuch as thebiancaor therossa, which only has pomodoro (tomato) and is the one that sells most. Other varieties also come out of the oven, such as the Caprese, with fresh mozzarella, raw tomatoes and basil. Spongy dough and crunchy crusts.

Via dei Chiavari, 34 http://www.salumeriaroscioli.com/

Pizza Zazà

Also central - very near the Pantheon and the Piazza Navona. It is open longer hours than thefornoso you can pop by at supper time too. Its pizza dough is fermented for 72 hours and they work with fresh, organic ingredients with no animal fat. We tried the spinach one with fresh mozzarella and the salmon one. We had seconds with the mushroom one. Very good.

Piazza di Sant’Eustachio, 49. http://www.pizzazaza.it/it/index.html

Pizzarium

This is a little further away but it's worth the visit. Perfect if you're taking a tour of the Vatican. Here you can try the varieties that are a little more creative and risky, such as mortadella with chickpea paste (exactly, it doesn't have tomato or cheese) and fresh ingredients such as aubergine, artichoke, spinach, ham or pumpkin flowers.

Via della Meloria, 43

Trapizzio

If we're talking about creativity, we can't forget this place. Also far from the centre, this time it's recommended if you're near the Coliseum or the Circus Maximus. Creative because the pizza here is stuffed and served in original cones. Inside? Nothing that might be expected. Here the pizza is stuffed with traditional stews likechicken alla cacciatora,bollito pichiapoorparmigiana di melazane. We also tried thesuppli, a kind of ball-shaped croquette stuffed with rice and more, such as for example, chicken curry. All really good and great staff.

Via Giovanni Branca, 88 http://www.trapizzino.it/

More pizzas al taglio at:

Angelo e Simonetta. Via Nomentana 581

Pizzeria Serenella. Via Salaria 70

Volpetti Più. Via Alessandro Volta 8

Pizzeria Gegè. Piazza Vescovio 17

Farro Zero. Via Alfonso Rendano 31

Other tips for eating in Rome:

Now that we've been there, we'll tell you - because we didn't just eat pizza on our getaway. Pasta is another of the big names in Italian cuisine, which is prepared in a thousand and one ways depending on the area. In Rome you will find a large variety but there's alwaysSpaghetti alla carbonara,Bucatini all’amatriciana(tomato sauce, a kind of bacon, pecorino cheese and pepper),Spaghetti cacio e pepe(just with oil, pecorino and pepper) orPenne all’arrabbiata(with garlic and pepper that is a little spicy). Pasta and more, such asaperitivi, an Italian custom of meeting after work to have a spritz and a snack on a selection of dishes, buffet-style, where only the drink has to be paid for. Make a note of these three addresses:

Trattoria Moderna. Cerca de Campo De' Fiori, this trattoriawill win you over through its pastas and its homemade tiramisu. Don't forget to look at the day's specials. We loved the Ravioli with ricottaand spinach with cherry tomatoes and buffalo mozzarella and Tortellini stuffed with meat and served with a cheese sauce. (Vicolo dei Chiodaroli 16)

Navona Notte.A narrow street around the Piazza Navona. Good pastas, risotto and terrinesas antipastiin delicious clay casseroles. We went for the zucchine(courgette) a la parmigianawith buffalo mozzarella, basil , tomato and pecorinoand parmigianocheeses. (Via del Teatro Pace 44)

Freni e Frizioni. A premises in El Trastevere for having your aperitivi. Good atmosphere and a square full of people in one of liveliest districts in the city. It also has a cocktail bar (Via del Politeama 4 – 6 http://www.freniefrizioni.com/ )

Where to sleep:

If you know Rome, then you already know that Termini is one of the best options for accommodation. If not, we recommend it to you, because all transport from the airport goes there and it is a very well-connected area, both for getting around on foot and also for getting away by bus, underground or train.

We stayed at the Eurostars International Palace (Via Nazionale, 46 http://www.hoteleurostarsinternationalpalace.com/) a recommendable hotel in the area. Comfortable, in a good location, with very friendly staff and a breakfast that, of course, is added to the list of gastronomic tips that we are giving you here. Sweet items, different breads, cold meats, cheeses, or heavier options such as eggs or salad, or fresh fruit... everything! It feels great to start a day of tourism in Rome like this - a city that we won't tire of recommending you to walk around, experience and enjoy. Buon appetito!

Makes you want to go, right? Do it! Check out our prices here!

Palermo strikes a curious balance between large shopping precincts and narrow streets exuding romantic decadence, between makeshift street grill-stalls throbbing with electronic music and leisurely faddish restaurants. The city is, at times, caught up in another era, but also in the present, while aspiring to a better future.

A city of contrasts, influences and cultural convergence, Palermo has a lot to say in gastronomic terms. Both pasta and pizza are a mainstay of local cuisine, as they are in the rest of Italy, although here they have been revamped, displaying surprising traits, and combined with other local dishes that draw heavily on the sea or trip and offal. And, it is immediately evident the moment you walk into any of its markets, a must-see attraction if you happen to journey here.

Vucciria, Il Capo and Ballaró

Palermo’s three markets. They open every day except Sunday, from early in the morning until nightfall. As the stall produce becomes depleted, they clear up and bolt the small garages that act as storerooms. The markets are best visited in the morning, if you want to enjoy them in full swing. There’ll be vegetables you have likely never seen before, as well as spices, cheeses, a wealth of different olives, peppers, huge swordfish heads…

You can try street specialities such as pane con la milza or pani ca’ meusa (a sandwich of spleen fried in lard, served up with caciocavallo or ricotta cheese and lemon), arancini (fried rice balls, usually stuffed with meat) and panelle (gram flour fritters).

You could also take a breather and enjoy a marsala (vintage wine) at such bars as the legendary Taverna Azzurra, in the Vucciria, a meeting point every weekend after nightfall, when the market streets have been taken over by the youth, birras, music, table football and grills stuffed with stigghiola (tripe seasoned with salt, pepper and lemon, with or without bread).

You can stroll through the markets, sip a marsala wine and eat stigghiola. But you can also trek across the whole city and take note of some of the eateries worth visiting.

Da Diego. Pizzas and more, on the Via della Libertá. Not a tourist in sight and filled to bursting. An assortment of thick-dough pizzas stuffed with ingredients. We go for the one with mozzarella, sausage, spinach and mushrooms, accompanied by some swordfish involtini (rolls) with aubergine sauce, and sfinzione (Sicilian pizza) stuffed with ricotta and pesto. This is a type of focaccia topped with a crust of tomato, caciocavallo cheese, anchovy, onion and aromatic herbs.

Trattoria Michele & Jolanda. Just like home. We expected home cooking and, boy, did we get it! There you’ll be welcomed by Michele in the dining-room and Jolanda in the kitchen, sitting down at the table as if she were a guest. We order caponata (aubergine and other vegetables in tomato sauce), caprese (tomato, fresh mozzarella and basil) and a cold pepper salad as antipasti. Then pasta alla norma (tomato, aubergine and other vegetables), accompanied by le sarde, a typical Palermo recipe based on fresh sardines and fennel. And, not to be disloyal to the traditional repertoire, we round it off with cannoli– crisp, rolled pastry wafers filled with ricotta cheese. If you’re looking for an entertaining, lively, tasty, homemade meal at a good price, don’t fail to come here. It’s on the Via Cappuccini 12.

Osteria Mangia e Bevi. Quaint and pleasant. Beyond the family milieu we come to a trendier restaurant, but without foregoing fresh, wholesome cuisine, of course. We can recommend this restaurant for its fresh pasta, its fried pasta and its agglassati – two traditional ways of using up leftovers from yesterday’s dishes. Ideal, too, for tasting local wines and a marvellous cannolo served in a glass.

Other Pointers

When it comes to lodgings, we can recommend the Castelnuovo area, set in a shopping precinct and just a stone’s throw from the old town. We stayed at the Hotel Politeama, which is functional and provides wonderful, congenial service and a breakfast not lacking in sweet, savoury, fruit, jams with a host of flavours, different kinds of bread and even cannoli! The hotel looks onto a large piazza and the airport bus stops right outside the door, giving you a headstart if you want to move about without wasting time.

If you have the odd day left over, you are encouraged to get out of Palermo and discover a bit of Sicily. To accomplish this it is wise to get in touch with Ulisse, which organises regular, private outings from there. They really look after you – you won’t have any language difficulties and will be spared hassles when you need to use public transport and pick your way through the island’s chaotic traffic.

A destination worth discovering – Check out our flights here.

Text and photos by Silvia Artaza (Gastronomistas)

Musical journalist Bruno Sokolowicz decided to leave behind his hectic work life for a few years to embark upon a long journey leisurely exploring the most out of the way corners of the world. His plan: to slow down, turn off the auto-pilot and learn to look at the world around him again – to live every experience as if it was the first time again. First stop: Naples.

Napoli is a fascinating city. Unique. With great character. It is THE city of southern Italy. A historical marvel, architectural wonder, artistic beauty, gastronomic delight and geological impressive. Its inhabitants are as hot-blooded as the lava from Mount Vesuvius, the volcano that looms over the city, always in the background. There is an endless list of historical buildings, castles, palaces and churches to visit in Naples: Castel dell’Ovo, Palazzo Reale, the iglesia del Gesù Nuovo and the Capella Sansevero where one of the most special statues from the history of sculpture can be found – the Veiled Christ by Giuseppe di San Martino

On this tour, we will explore the streets of this Mediterranean city and its surrounding area in search of some unique sites.
Pizza Da Michele

The world’s first pizza parlour, opened in 1870. Even today, with thousands of pizza parlours all around the planet, it continues to be one of the best and, of course, the most authentic. They only offer the two classic varieties from the city: Margarita (normal or double cheese) and Marinara. Less is more!

It was here that the pizza legend began and the most popular version comes from Naples: the Margarita. Three colours like the Italian flag: white for the mozzarela di buffala, red for the home-made tomato sauce and green for the fresh basil.

For those interested in more “pizzeril” gastronomy tourism, there are a couple of appealing alternatives to a Da Michele (always full of both locals and tourists long before Julia Roberts scoffed her pizza in “Eat, Pray, Love”): Gino Sorbillo, the inventor of the calzone, wide variety of pizzas. Quality.
Di Matteo, spectacular Marinara (no mozzarela, but with a decent portion of garlic).

Galleria Umberto I

A shopping precinct with some serious architectural touches from the end of the 19th Century. Built at the same time as the Eiffel Tower in Paris, the architect Emanuele Rocco was inspired by the Galleria Vittorio Emanuele II in Milan. Tall, imposing, something interesting wherever you look. From the mosaics on the floor to the glass and metal domed ceiling. For talking a walk indoors around the Naples of 120 years ago.

Mergellina Fishing Port

Strolling along the shores of Naples, leaving Mount Vesuvius behind us, we reach the old fishing village of Mergellina. Today, it is a district of the city with its own character where locals relax in the sun, especially at weekends. One sunny Sunday morning, no matter if it’s in the middle of winter, the fishing port of Mergellina fills with walkers, roller-skaters, cyclists and people gathering for chat. People seeking to enjoy the more Mediterranean side of the city. An excellent place to buy live fish directly from the fishermen on the boats or on the beach. Or even to eat that fish in one of the many beach bars that dot the promenade.

Posillipo

Fancy wandering around the most beautiful houses in Naples? Take a photo of the bay from where you can see the whole city, the sea and Mount Vesuvius in the background? Go to a park and take in the Mediterranean breeze? Take a break from the fast pace of the city and recharge your batteries? If you answered ‘yes’ to any of these questions, then you can’t leave Naples without visiting the residential Posillipo district, where the smart, rich people live. But don’t worry, you won’t spend much money there because there are hardly any bars or shops to be found. Just lovely tree-lined streets, views of the sea, gorgeous houses, parks and lookout points. Basically, a wealth of peace and beauty to be enjoyed free of charge. Check it out!

Solfatara de Pozzuoli

Two thousand years ago, Mount Vesuvius was one single volcano. With the violent eruption of 24 August of 79 AD, which buried the cities of Pompeii and Herculaneum (also recommended visits), a crater was formed that created a volcano with two peaks: Vesuvius and Solfatara. Solfatara is like a snub-nosed volcano with vents that stink of rotten eggs. That is the smell of sulphur, which was once associated with hell and the devil, and that some believe today increases libido, strengthens sex lives and enhances reproduction when inhaling the fumes. Just in case it’s true or even if you only get the placebo effect from visiting Solfatara de Pozzuoli, it has to be included as another place of interest in the Gulf of Naples.

By Bruno Sokolowicz from scannerFM

Makes you want to go, right? Do it! Check out our prices here!