WHERE WOULD YOU LIKE TO BEGIN?
Four ways into Foodie Goes Travel.
A landscape shaped by water
A hotel shaped from within
A restaurant where one becomes many
A life between Umbria and Asia
What a Bottle Leaves Out
Before sunrise beside the Tiber, ten friends helped Claudia Rizza harvest the grapes for Terramante's first proper white wine. What followed revealed the labour, uncertainty, friendship and imagination that a finished bottle rarely shows.
The Water Between Lunch and Thunder
On Ferragosto, a return to Trattoria Teresa, a first walk beside Lago di Piediluco and the full force of Cascata delle Marmore revealed a side of Umbria shaped by water-as ingredient, summer gathering place, engineered spectacle and source of power.
The Plural of One
At UNE in Capodacqua, Giulio Gigli’s restaurant becomes a study of land, preservation and the many people behind a singular vision.
When Sicily Takes the Lead
Over seven days in eastern Sicily, the island repeatedly rewrote our plans. From abandoned tuna factories and fishing villages to orange orchards, Baroque towns and the slopes of Mount Etna, the most memorable experiences weren’t the ones we expected - they were the ones Sicily quietly placed in our path.
Coming Home Before Landing
For more than two decades, Cathay Pacific has quietly accompanied my journeys to Hong Kong. This is not an airline review, but a reflection on how thoughtful design, hospitality and the smallest observations can make a destination begin long before arrival.
A Summer Lasagna
Living in Italy has taught me that familiar recipes often change with the seasons. This fresh summer lasagna swaps ragù and béchamel for white bean cream, basil pesto and ripe tomatoes - a light, no-bake dish that celebrates the rhythm of summer.
Waiting for Tomatoes
Every summer, I find myself photographing tomatoes again - in gardens, markets, restaurants and kitchens across different places and seasons. Somewhere along the way, I realised I was not really documenting tomatoes, but the quiet role they play in daily life, memory and the way we eat.
The Joy of Aperitivo
Aperitivo became one of my favourite rituals after moving to Italy - not because of the drinks themselves, but because of the feeling surrounding them. A relaxed moment of good company, small bites and evenings unfolding slowly.
The Craft of Gelato in Spoleto
On a summer evening in Spoleto, a conversation with world champion gelato artisan Alessandro Crispini reveals a philosophy rooted in craftsmanship, family, continual refinement, and the art of making things properly.