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FlashpackingBarbie Featuring food from all over the world. Travel Writer & Photographer traveling the world exploring culture, wildlife, food , nature and humanity.

24/07/2023

Fresh fried Turkish Lokma. Lokma is a Turkish donut covered in simple syrup.

06/07/2023

Beef kebab, roasted eggplant and a roasted tomato baked with a pita top.

02/07/2023

Making traditional Turkish Gözleme at the Sunday Market in Izmir. Gözleme is made with a thin dough stuffed with various fillings. I ordered mine with herbs and cheese.

27/06/2023

Upside down fried pizza.

Breaded and fried buffalo mozzarella with mortadella and pistachio.
14/06/2023

Breaded and fried buffalo mozzarella with mortadella and pistachio.

Originally from Sicily, the granita is made with sugar, ice and fresh fruit. The flavors are endless.
28/05/2023

Originally from Sicily, the granita is made with sugar, ice and fresh fruit. The flavors are endless.

Entrecôte with pistachio sauce and bacon.
15/05/2023

Entrecôte with pistachio sauce and bacon.

Grilled octopus, potatoes with olive oil and sun dried tomatoes atop an orange slice.
12/05/2023

Grilled octopus, potatoes with olive oil and sun dried tomatoes atop an orange slice.

Sea bass and grilled tomino cheese w/ turnip tops and pear mostarda.
03/05/2023

Sea bass and grilled tomino cheese w/ turnip tops and pear mostarda.

Tagliatelle alla Bolognese.
01/05/2023

Tagliatelle alla Bolognese.

Slow cooked egg on a bed of creamy Bologna D.O.P potatoes infused with smoked tea, served with fried porcini mushrooms, ...
28/04/2023

Slow cooked egg on a bed of creamy Bologna D.O.P potatoes infused with smoked tea, served with fried porcini mushrooms, blueberries and a forest fruit jus.

Tagliatelle and black truffles.
06/04/2023

Tagliatelle and black truffles.

Fresh tuna sashimi
15/03/2023

Fresh tuna sashimi

Toronado of beef fillet Rossini style, uru gnocchi rolled in cream & truffle oil, small, glazed vegetables, Porto juice ...
17/01/2023

Toronado of beef fillet Rossini style, uru gnocchi rolled in cream & truffle oil, small, glazed vegetables, Porto juice with foie gras.

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