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DestinationsExplore countries, regions and cities Belgrade Facts: 50 Truths Behind Serbia’s White City MagazineTravel ideas, culture and context Square view of fried arancine, including a cut piece showing rice, ragù, peas and melted cheese. World of FoodNational cuisines and traditional recipes
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01 Adventure travelTrips shaped by movement, challenge and the outdoors. 7 articles 02 Popular destinationsPlaces travelers return to, and why they matter. 22 articles 03 Tourist destinationsDestination ideas with practical context for planning. 52 articles 04 Beaches & IslandsCoasts, islands and waterside escapes around the world. 3 articles 05 Outdoor AdventuresMountains, trails, landscapes and active travel. 4 articles 06 Interesting factsStories, details and curiosities that add context to a place. 23 articles

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Baccalà arracanato, baked salt cod with a seasoned breadcrumb topping

Italian National Dishes

Baccalà arracanato

Make baccalà arracanato with desalted cod, stale bread, raisins, pine nuts and oregano, baked at 180 °C until moist inside and crisp on top.

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Baccalà mantecato, Venetian whipped stockfish with oil

Italian National Dishes

Baccalà mantecato

Prepare Venetian baccalà mantecato from soaked stockfish, gently poached then whipped with sunflower and olive oils for a creamy polenta topping.

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Baci di dama, paired hazelnut biscuits joined with dark chocolate

Italian National Dishes

Baci di dama

Bake 25 baci di dama with hazelnut flour, butter and sugar, then join the crisp domes with dark chocolate using this measured Piedmontese formula.

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Bagna càuda, Piedmontese warm anchovy and garlic dipping sauce

Italian National Dishes

Bagna càuda

Cook bagna càuda slowly with garlic, salted anchovies, olive oil and butter, keeping the oil below frying temperature for a smooth Piedmontese dip.

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Balanzoni, green Bologna pasta filled with ricotta and mortadella

Italian National Dishes

Balanzoni

Make Bologna balanzoni with spinach egg pasta, ricotta, mortadella and Parmigiano, then boil gently and finish with butter and sage.

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Bigoli in salsa, Venetian thick pasta with onion and anchovy sauce

Italian National Dishes

Bigoli in salsa

Cook Venetian bigoli in salsa with onions softened for 80 minutes, anchovies and olive oil, then toss the thick pasta until the sauce clings.

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