Culinarian Expeditions

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Culinarian Expeditions Join our small culinary travel groups to Italy and Mexico featuring cooking classes in both places.

Our mission is to deliver an authentic travel experience in which the cuisine is an essential part. This is a page for anyone interested in the culinary traditions of Mexico and Italy. We offer cooking classes and culinary travel to both Mexico and Italy.

A part of every celebration seems to require chocolate. Here's one of my favorites: Torta Caprese, a flourless cake with...
23/12/2024

A part of every celebration seems to require chocolate. Here's one of my favorites: Torta Caprese, a flourless cake with no gooey frosting or filling. I knew it was for me the first time I tasted it in Capri. Here it is so many years later and so many miles away, ready for the holidays in San Miguel de Allende. The soft warm center happens when you take it out of the oven while the center is barely done.

Wishing everyone the best possible holiday. I thank all of you for indulging me year-round in all my food fantasies. And...
23/12/2024

Wishing everyone the best possible holiday. I thank all of you for indulging me year-round in all my food fantasies. And for inquiring about my health. I'm grateful for the many friendships that have arisen here from this love of food and travel. May peace reign on this fragile planet as we gather around our respective tables.

Chiles en nogada....celebratory food for the celebratory mood
21/12/2024

Chiles en nogada....celebratory food for the celebratory mood

Preparing for our cooking class today
18/12/2024

Preparing for our cooking class today

This shaggy reindeer has been spotted on our rooftop in San Miguel de Allende
16/12/2024

This shaggy reindeer has been spotted on our rooftop in San Miguel de Allende

15/12/2024

"In his book and photographic record entitled 50 War-Damaged Monuments of Italy (published in 1946), Emilio Lavagnini looks at events that ravaged Italy’s artistic heritage. He maintains that Ponte Santa Trinità was probably ‘the most important piece of architecture, from the point of view of art, that was destroyed by the war in Italy’."

Revisit the night the bridges came falling down in this piece from the : http://theflr.net/ap82ui

ph. Matteo Pecchioli

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That Christmas feeling is here with the cold weather, the decorations, the way I feel like indulging in all the pastries here at Iginio Massari. But if the play 'I'll be home for Christmas'one more time, I'm certain I will scream. 😎

I've lived this life in two worlds. It's been a risk ...but I've been fortunate in being able to do it and to make the most of it. I only wish we'd been able to share it with Alex.

The Romans had it right when it comes to thermal waters. These hot springs in the Maremma area of Tuscany were just what the doctor ordered.

When you've got the best and freshest olive oil from Reggello in Tuscany, it's time to make fettunta: kale , garlic, olive oil, toasted bread. #fettunta #tuscan

A drive out into the countryside on a sunny Saturday is a balm for the melancholy soul. We were lucky to catch Osteria Alla Piazza on its last day of the season, reopening until the spring. The porcini were in abundance, in a sformato, grilled and fried. I had them every way #osteriaallapiazza #porcini

A San Miguel de Allende Día de los Muertos tour a few years back. Learning to grind cacao the old-fashioned way and making Día de los Muertos bread for our hot chocolate, making our personal ofrendas to our loved ones...it was all part of that special week.

In reality I'm in a wheelchair with this fractured pelvis, hopefully for not too much longer, but in my imagination I'm dancing a tango in high heels with Al Pacino on Piazza della Trinita. Dreams...they keep you going. #piazzadellatrinita #followyourdreams

Roasted pomodorini del piennolo These little tomatoes with the funny little point grow on the volcanic soil near the Vesuvius, around Naples.They're sold in a giant sort of grape cluster, and incredibly, they last a couple of months. #pomodorinidelpiennolo #napoli #foodporn

Sausage with rape (pronounced rahpeh) is one of my favorites. Ingredients: just the rape, the sausage, white wine, garlic, oli, and peperoncino

Country fair in Castiglione di Garfagnano featuring the king of mushrooms:funghi porcini #funghiporcini #castiglionedigarfagnana

Pasta e Fagioli was one of the first dishes my mother in law taught me to make. Beans ruled in my house as a child so I took to P e F like a fish to water. It's been an everlasting favorite dish in our home with many funny stories like the fact that I always had it when my colleague from St. Albans dropped by for lunch on a Saturday. 😂 It's a poor man's dish as you can imagine with bits and pieces of pasta left in the pantry and beans, although nowadays it's gentrified with pancetta and drizzled with a good olive oil. Ingredients Olive oil Pancetta Carrot, garlic, celery Tomato Beans Pasta Basil The recipe is in my book: A Tiny Kitchen in Florence . #cookbook #pastaefagioli #foodie ##instafood #beans

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Our Story

Travel transforms us, makes us multifaceted human beings, and ultimately takes us outside of ourselves to better understand the world. Understanding the unique gastronomy of the country we visit, with all of its complex traditions, is a layer of awareness that takes us above and beyond our ordinary observations. The idea of culinary travel percolated in my head for as many as 15 years. The two countries in mind were those two near and dear to my heart: Italy and Mexico. Italy is my 'adopted' country, having lived there with my Italian husband. Mexico is the country of my forefathers, my upbringing was steeped in its rituals and traditons. More importantly, it should be noted that these two countries are among those that have the most complex and varied regional cuisines in the world. And even though examples of the cuisine of Italy and Mexico can be found in the oddest and most remote corners of the world, it puzzled me that there is little understanding of what they are about, even among those who have taken expensive cooking classes and traveled extensively. To me the missing link was culture, the culture that surrounds the food that people prepare for themselves, that is, the traditions that they follow as they prepare and serve it. What better way to understand a country and its people than through its gastronomic traditions? A cuisine does not exist in a vacuum. Every mouthful of a dish is steeped in the history of its people. Join us for an unforgettable experience.