From Peruvian sandwiches and pandan leaves to mochi ice cream and mushroom tea, we’ve brought together a collection of dishes and delicacies from abroad that we think are about to make it big over here — plus a few exotic food finds we just had to share. How many have you tried?
OFF- PISTE WITH PASTA
Pasta has been part of the UK’s culinary mainstream for decades, yet we still tend to cook just a handful of varieties at home. With each region of Italy famed for its own shapes and sauces — from orecchiette (Puglia) and trofie (Liguria) to gigli (Florence) and paccheri (Campania) — it’s time to get out of your pasta rut and discover what else is on offer.
WHY NOW ? Sales of the stuffmay be down (thanks, in part, to the low-carb trend), but many restaurants are leading the revival by putting pasta at the heart of their menus.
TRY IT THERE : Tuscany has long been a destination for pasta lovers, and UK restaurants are increasingly shining the spotlight on its lesser-known varieties, such as pici (thick, non-uniform pieces, similar to Japanese udon in texture) and pappardelle (a wider, flatter version of tagliatelle), both of which can be found dished up in little trattorias and homes throughout the region.
TRY IT HERE: Critically acclaimed London restaurants Padella (Borough Market) and Pastaio (Soho) have fans queueing round the block. Not in the capital? Discover a range of fresh varieties online, or stock up on 00 flour and make your own. Once you’ve mastered the basics, get creative by colouring the dough with cuttlefish ink or beetroot juice. Tim Siadatan’s book Trullo (£25, Square Pegg) features bold pasta dishes, while Antonio Carluccio’s Pasta (£15.99, Quadrille) remains one of the most comprehensive guides on pasta’s numerous shapes and what to do with them. padella.co pastaio.london LH
CAMBODIA
Bu hikaye National Geographic Traveller (UK) dergisinin Food #1 2018 sayısından alınmıştır.
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Bu hikaye National Geographic Traveller (UK) dergisinin Food #1 2018 sayısından alınmıştır.
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Already a subscriber? Giriş Yap
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