A taste of rome

SLOW TRIPS THROUGH ITALY ARE AS VARIED AS ITS LANDSCAPES — AND ALLOW YOU TO IMMERSE YOURSELF IN LOCAL CULTURE. WHETHER YOU’RE EXPLORING THE VENETIAN LAGOON BY BOAT, HIKING TO ROME LIKE AN ANCIENT PILGRIM OR ROAD-TRIPPING ALONG THE BACKSTREETS OF SOUTHERN PUGLIA, HERE’S HOW TO CAPTURE THE ART OF LA DOLCE VITA

The secret to Ecuadorian cuisine lies in the myriad landscapes and climates across the country, yielding an incredible array of regional specialities, writes Laura Field

Blessed with perfect growing conditions and a proud culinary tradition, Croatia’s abundant north-western peninsula promises rich pickings for gastronomes, says Ben Olsen

This recipe is inspired by my much-loved fried gordal olives stuffed with manchego, a big favourite at Pizarro restaurant. Here, the creamy, nutty manchego is fried until perfectly golden and crisp, b

Serves 3Prep time 10 minCook time 20 min MAKE AHEAD Make to the end of step 4; keep in the fridge for up to 3 days. Add the sesame seeds to serve. EASY SWAPS To make this gluten-free, use gluten-free

In his new book The Spanish Pantry , José Pizarro celebrates the ingredients and recipes at the heart of Spanish cuisine