Güzelbahçe - We were on our way to the Turkish metropolis of Izmir by bike, and our starting point was once again the small campsite in Güzelbahçe, where there is already an impressive infrastructure for cyclists along the coast that we hadn't expected beforehand.

Pirogi - We have already extensively reported about our visit to the Polish port of Gdynia, where we visited the marina and the beautiful sandy beach of the bay of Gdynia and of course learned something culinary so far unknown to us:

Lesbos - During our tour of Lesbos we had come to Skala Sikamineas, a dreamy fishing village on the island that we had already mentioned in our Lesvos article. In addition to the baked feta cheese, we were tempted by the fresh calamari that had been hung on a line to dry along the way.

Krüllkoken - No sooner have the calorie-laden Christmas holidays with their many delicacies passed than the next festive days are already upon us, bringing with them some typical regional delicacies: "Happy New Year - are the Krüllkoken all ready?"

Honey gingerbread - Our friend Bertl had invited us for a walk in the city centre of Vienna, an invitation we gladly accepted, as there is always something special to see or do with him.

Italy - Hardly any other country in the world has as much to offer gourmets as Italy. There's more than just pasta and pizza; for example, exquisite cheeses are produced, and Italian wines enjoy a world-class reputation.

Chocolate – One of the first things we think about when choosing a destination during our tours is always to point out, explain, and photograph the special features of the place. Of course, because what could be more important in the spirit of the travel and culture portal alaturka?

Marienbader Wafers - During our visit to Cheb's pedestrian zone, formerly known as Eger, we also met the small shop of the so-called Kolonada Oblaten, the traditionally baked round wafers with chocolate filling.

Our days in Marseille were coming to an end and we still hadn't been able to try the bouillabaisse that is so famous in Marseille.

Our walks or rather hikes in the region around Lake Garder had already brought us a little closer to the giant parasol mushrooms, a type of mushroom that we had not previously had on our radar.

Honey is considered a healthy, aromatic sweetener that is used in many recipes around the world, not least because it is much healthier than beet sugar or even sweetener.

We arrived in the south of Germany in time for Easter, where on Good Friday we had already informed ourselves extensively about the custom in Franconia of decorating the village wells with pine greens and blown out and then hand-painted eggs.

You probably don't necessarily have to be a wine drinker to enjoy wine as a grape. Whatever the reason, there are things that are not so easy or even impossible to explain.

Hardly any national cuisine is free of influences from the neighbourhood or even from far away. Dutch cuisine also has strong overlaps with the cuisines of neighbouring regions.

In almost every international cuisine there are similar recipes, sometimes with completely foreign names, sometimes just the form is completely different than previously known.

After our extensive and sweaty mountain hiking tour, Rino invited us for a refreshing drink in a mountain village during the descent.

Our friend Silverio invited us to dinner over the weekend because he wanted to show us his city and especially his cooking skills. For years he has been dealing with local cooking customs, some of which can be traced back to the ancient Romans in their recipes, and even partly reflect their recipes and eating habits.

In our article "Almost a national dish - Hamsi Kizartma" we reported on the fish dish of fried anchovies, which is particularly popular on the Black Sea and the Aegean coast and was served to us by the Senyer family during our stay in Istanbul.

In the meantime, Philipp and Micha have reported again, but this time from a somewhat unusual place, at least as far as their other activities are concerned: a Georgian bakery on the flat lands.

There are no other vegetables with so many anecdotes and myths about them as about asparagus, at least in Germany. Long before the asparagus was used as food, it found versatile use as a medicinal plant.