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During maturing, the surface of each Époisses ch

During maturing, the surface of each Époisses cheese is regularly brushed with marc (spirit distilled from wine production residue – grape skins etc), also known as pomace brandy. This spreads over and encourages the growth of bacteria and gives it its ultimate, bright red-orange hue, as well as the distinctive taste and sharp aroma.

The interior is extremely creamy and is full of umami meatiness with hints of butter and nuts. Strong but well balanced.

I went to the village where the cheese is made – and named after. I bought a box at Berthaut, the leading cheese manufacturer known for reviving the centuries old tradition in the 1950s. I walked to the Époisses castle to take the pictures you see here. The château is in private hands and there are no visits, no regular visits at least, but one can enter the adjacent garden, where a school and a church are also located.

Have you ever tried this classic cheese from Burgundy?
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#epoisses #frenchcheese

I did not plan to visit Semur-en-Auxois. I happene

I did not plan to visit Semur-en-Auxois. I happened to cross this charming medieval town while I was hitchhiking from Dijon (one of world's top foodie cities) to Époisses (a village known for the eponymous cheese).

I arrived in the evening and left early next morning, with camping overnight in the nearby woods, so there was no time to perambulate with my camera. Yet, I just opened the folder with the few snapshots from that visit – and I liked them. Maybe not enough to print and hang on the wall, but let me share them here while I work on more weighty posts ☺.
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🏰
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PS. I will write more about Burgundy again and again, as it is truly exploration worthy. Just give me a few years of time, haha, to delve through the hundreds of gigabytes of footage 😂.

Meanwhile, stay put until my next post, tomorrow or the day after – on the aforementioned Époisses cheese!
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#traveleurope #semurenauxois #patrimoinefrancais

Granita con panna (granita with cream) is the spec

Granita con panna (granita with cream) is the specialty of the time-honored Caffè Tagliaferri in Rossano.

I published a post about this byzantine Calabrian town two days ago that featured fire (to be exact: bonfires kindled during the night of Saint Mark; check it out). Time for ice now!

Caffè Tagliaferri exists since 1900. That's four generations. I ordered the coffee-flavored version and it was to die for!

🍧 granita al caffè con panna
📍 Caffè Tagliaferri, Rossano, Calabria, Italy

If you associate granita with Sicily – you are right. But over centuries, and especially during the last decades, this delicious tradition spread around Italy and firmly established itself in many locations.
Granita belongs to the family of frozen desserts. You might ask what is the difference between sorbet (sorbetto) and granita and how to remember it. Well, it's in the name – granita is more grainy (grano = grain)!

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Sherbet is either an alternative spelling of sorbet or, in North America, the name for something like a sorbet, but with milk or cream in the recipe.
Slushy is a drink – somewhat like a runny granita.
PS.2.
Shaved ice on the other hand, a cousin category of frozen desserts, differs in that the flavorings (e.g syrups) are added to pure ice – while granita and sorbet are flavored when they are still water. There are dozens of different types of shaved ice all around the world and you probably have your favorite.
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#granitaconpanna #topitalianfood

Fuochi di San Marco, Fires of Saint Mark's Eve, is

Fuochi di San Marco, Fires of Saint Mark's Eve, is a merrymaking event held in the Calabrian town of Rossano every year since 1836. People share food and wine among huge bonfires throughout the night of April 24.

The tradition started with a tragedy. A terrible earthquake shook Rossano in 1836. Numerous buildings were devastated and their inhabitants had nowhere to hide from the cold night. To keep warm and cheer themselves up, they gathered around large fires.

🎵🔥🍷🔥🍔🔥🍷🔥🎵

I took these photos last year. I am sharing them with you now, two days before this year's festival. So, yes, there is still time for you to go and visit Rossano for the 187th edition of the Fires of St. Mark!
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#shotsdelight #best_calabriapics #fuochisanmarco #passionefotografica #rossanocalabro #rossano #fuochidisanmarco #bonfire #🔥🔥🔥 #travelawesome #firephotography #firephoto #canonexploreroflight #flamephotography #artofvisuals #mg5k #vibegramz #ig_fotografiaitalia #calabriadascoprire #sweet_street_beat #everybodystreet #calabriadaamare #wonderful_calabria

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The holy trinity of yucatecan tacos: cochinita pib

The holy trinity of yucatecan tacos: cochinita pibil, relleno negro and poc-chuc!

With a stong indigenous Mayan foundation and influence from Central Mexico, Spain and the Caribbean –the Yucatan Peninsula is Mexico's most distinct region. And so is its food.
🌮
Cochinita pibil translates roughly to “pib-style piggy” It's pork marinated in achiote, cooked in banana leaves and accompanied with red onion and habanero chile.
The word “pib” refers to the Mayan earth oven. Traditionally, a whole suckling pig was baked this way, underground, but now any kind or part of pig and steam pots or modern ovens are used. Yet, ambitious cooks still dig a hole in their garden to make it authentic.
Before the Conquest, there were no pigs nor bananas in America, so if a similar dish was made – it had to use other kind of leaf and local meat – fowl, venison or peccary. Of today's ingredients, achiote is native to the continent. Those seeds are both a seasoning and a coloring agent: giving cochinita its red-orange hue.
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Pavo en relleno negro (“turkey in black filling”) is turkey or chicken in a broth blackened with a paste made of charred chillies and spices (cumin, pepper, allspice,cloves, garlic,oregano). This paste can be bought premade and is called recado negro. In the broth are also vegs, epazote and sometimes meatballs (from ground pork, with a hard-boiled yolk inside, they are black with a yellow „eye”).
On my photos is a' taco version', topped with the compulsory hard-boiled egg. The meatballs may appear next to or instead of the egg, mostly in a 'plated version'.
If cooked in the pib, its inherent smokiness is further emphasized.
🌮
The poc chuc recipe is simple. Thin pork fillets are marinated in sour orange juice with garlic and pepper, then grilled.
On the table, chiltomate accompanies it – griddled tomatoes,habaneros and onion, pureed and sprinkled with cilantro. Sometimes xnipek (local spicy salsa) or other sauce is used instead. Often beans + slices of radish, avocado and red onion are on the plate too. It's served with tortillas or rice. If in a taco, it all gets miniaturized & simplified but revolve around the same extras.
Poc chuc is Mayan for„charcoal roast."

One more picture from Tsetserleg, Mongolia (check

One more picture from Tsetserleg, Mongolia (check my previous post). The Galdan Zuu Temple.
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#монголия #mongolia #mongolie #몽골 #moods_in_frame #travelphotography #путешественник #peopleoftheworld #peopleinportraits #travelportraits #travelportrait #buddhisttemple #buddhistmonk #peoplearoundtheworld #worldface #igglobalpeople #people_vs_camera #humanity_shots_ #peopleinfinity #mongoliatravel

Casoncelli (stuffed pasta), Bergamo style. . . . T

Casoncelli (stuffed pasta), Bergamo style.
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This is my first reel - a mere experiment - so please be considerate (and drop some likes ;)).
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#foodstagram #foodreels #foodtravel #foodtravelstories #italianfood #ristorante #bergamofood #casoncelli #bergamoalta #barbotticelli #mangiamo #italyfoodporn #italiancuisine #итальянскаякухня #italienischeküche #italiaansekeuken #lombardia #foodandtravel
@botticellibar_bergamo

I did not plan to visit Semur-en-Auxois. I happene

I did not plan to visit Semur-en-Auxois. I happened to cross this charming medieval town while I was hitchhiking from Dijon (one of world's top foodie cities) to Époisses (a village known for the eponymous cheese).

I arrived in the evening and left early next morning, with camping overnight in the nearby woods, so there was no time to perambulate with my camera. Yet, I just opened the folder with the few snapshots from that visit – and I liked them. Maybe not enough to print and hang on the wall, but let me share them here while I work on more weighty posts ☺.
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🏰
.
PS. I will write more about Burgundy again and again, as it is truly exploration worthy. Just give me a few years of time, haha, to delve through the hundreds of gigabytes of footage 😂.

Meanwhile, stay put until my next post, tomorrow or the day after – on the aforementioned Époisses cheese!
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#traveleurope #semurenauxois #patrimoinefrancais

Market snap time! I passed this market in Tizimí

Market snap time!

I passed this market in Tizimín, a middle-sized town in Yucatan, and I could not resist entering to take a few snaps. What a nice place to explore the Yucatecan food!

some descriptions:

1 - Corn, chilies, avocado - there are so many "big ones" native to Mexico and Central America that we often forget that "the biggest of them all" was born here too - the tomato.

2 & 5 - Recados rojo, blanco and negro (red, white and black) are popular Yucatecan spice blends, sold in slabs or in balls (like on my photo). The red color of recado rojo comes from achiote (annato) seeds. It is used to make the iconic cochinita pibil for example.

4 - Habanero (the wrinkled one) is the most popular chili in the cuisine of Yucatan, but another one is special for being very local - xkatik (the yellow-green one; pronounced "sh-katik").

6 - And here's relleno negro, a blend of spices based on charred chilies, used mostly with turkey.

I wrote about "turkey in relleno negro" and "cochinita pibil" a few posts ago.

7 - The most famous sausages of Yucatan are made in Valladolid, a bigger town 50 km to the south, but those look pretty decent too! In a fact I saw sausage makers in other localities along the Tizimin-Temozón-Valladolid road. While asked "¿is this longaniza de Valladolid?", they always replied with pride "no, it's longaniza de Temozón".
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#yucatanfood #cocinayucateca #producemarket #market #foodmarket #рынок #targ #市場 #peoplewatching #magnumphotos #foodoftheworld #insidephotos #travelportrait

Ordering a margarita might be one of the most grin

Ordering a margarita might be one of the most gringo things to do in Mexico, but we never care about such petty details, do we? I want something colorful to start this year on my Instagram grid... So let's swig this frozen blend of mango and tamarind sprinkled with Tajín (condiment of ground chili peppers, lime, and salt), before it melts and boy does it melt quick!

Saint Agatha's breast in form of cassatella di San

Saint Agatha's breast in form of cassatella di Sant'Agata.

Today, February 5, is Sant'Agata, a festival in memory of the patron saint of Catania, the second largest city of Sicily.

She was born and lived here in the 3rd century CE, during the time of severe persecution of Christians in the Roman empire. Agatha refused to renounce her religion and was tortured by having her breasts cut off with pincers.

Today the Catholic church celebrates the martyr as the patron of cancer patients, rape victims and wet nurses. The devotees pray to her also to prevent earthquakes and eruptions of Etna.

Saint Agatha holding a platter with breasts is a common motif in European painting. The Catania Cathedral is dedicated to her and city's pastry shops and cafes serve a dessert named after her.

Maybe you've heard of the Sicilian cassata - the large marzipan and sugar packed cake. The Catanian CASSATELLA is a small version of it, less decorative and shaped like breasts. Liqueur-soaked sponge cake is filled with sweet ricotta cheese encased in thick icing and topped with a candied cherry nipple. It's one of the sweetest things I've ever tasted - not very far from pure sugar 😅.
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I am currently in Catania, photographing the crowds celebrating the festival. I will post more tomorrow or on Monday, stay tuned 😊.
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#santagata #sweettooth #gastroobscura

During maturing, the surface of each Époisses ch

During maturing, the surface of each Époisses cheese is regularly brushed with marc (spirit distilled from wine production residue – grape skins etc), also known as pomace brandy. This spreads over and encourages the growth of bacteria and gives it its ultimate, bright red-orange hue, as well as the distinctive taste and sharp aroma.

The interior is extremely creamy and is full of umami meatiness with hints of butter and nuts. Strong but well balanced.

I went to the village where the cheese is made – and named after. I bought a box at Berthaut, the leading cheese manufacturer known for reviving the centuries old tradition in the 1950s. I walked to the Époisses castle to take the pictures you see here. The château is in private hands and there are no visits, no regular visits at least, but one can enter the adjacent garden, where a school and a church are also located.

Have you ever tried this classic cheese from Burgundy?
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#epoisses #frenchcheese

Mangú, a traditional Dominican breakfast. Yet ano

Mangú, a traditional Dominican breakfast. Yet another proof for the fact that banana is king in the Caribbean.

I left Santiago before dawn in order to hitchhike to Jarabacoa early. The winding mountain roads veiled with mist soon morphed into sleepy town alleys. There was still plenty of time for some satisfying breakfast before my visit to the local coffee plantation.

Mangú consists of mashed boiled green plantains, usually topped with sautéed red onions, and is served alongside other ingredients or sides, often eggs – as you can see on my photo. Simple, yet full of flavor – it is a notably hearty breakfast!

As many Caribbean dishes and foodstuffs, mangú has African roots. This might be reflected in its name – which some argue comes from somewhere around Congo, where similar-sounding name(s) denote(s) various puréed tubers.
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🍌🍌🍌🍌🧅🍳
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Check my previous post for a different plaintain-based dish.
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#caribbeanfood #mangú #delicious

Bushmills, a tranquil village in Northern Ireland,

Bushmills, a tranquil village in Northern Ireland, is home to a renowned whiskey and to some striking shorescapes (swipe to the end of the set).

The company dates back to 1784, but 'water of life' was made here earlier. The oldest royal distilling licence in the area was granted in 1608 and this date is used in Old Bushmills promotion today.

The tour is just a standard tour (if you visited any distillery/brewery/winery - you know what you will get), but Bushmills being one of the most famous and historical Irish whiskeys makes it an important experience. Plus, we got to taste a limited blend available only at the premises, and it was delicious.

I visited during Bushmills Salmon & Whiskey Festival, an annual gastronomic event. Indeed, the village is known not only for the liquor, but also for the fish.

But the real highlight of the region lies a few miles away. The Giant's Causeway is a natural marvel that came into being with volcanic activity 50 millions of years ago.

#sláinte #whiskey #🥃

Some snaps from my archives: Tsetserleg in Khangai

Some snaps from my archives: Tsetserleg in Khangai Mountains, Mongolia.

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#tsetserleg #visitmongolia #mongoliatrip #монголия #wintertravel #몽골투어 #몽골리아 #景色最高 #moodycaptures #liveoutdoors #adventurelife #gettinglost #adventureseeker #wanderings #hitchhiking #folkscenery #rural_love #middleofnowhere #adventurehere #adventureanywhere #neverstopexploring #forgottenworld

Dogs of China. Which one is your favorite? #🐶

Dogs of China. Which one is your favorite? #🐶

Swipe to see all ten photos and check the list below to see where they were taken (province > city/county > village/district).

🐕1. Guangdong > Meizhou > Baihou
🐕2. Jiangsu > Yangzhou
🐕3. Shandong > Tai'an > Taishan
🐕4. Hunan > Zhangjiajie City
🐕5. Guizhou > Congjiang > Biasha
🐕6. Xinjiang > Yili > Xiaoerbulake
🐕7. Shandong > Zibo > Zhoucun
🐕8. Liaoning > Dalian > Lüshun
🐕9. Shanxi > Wutaishan
🐕10. Gansu > Jiayuguan

I am planning a side-project here on Instagram, a separate account with just cat and dog pictures. Do you have any idea for a name for such a channel? "catsanddogsoftheworld" is sadly already taken. Help!
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#woofwoof #汪汪

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