Travel & food
Coverage of regional cooking and the people producing it: dishes tied to one valley or one season, cheesemakers and curers, olive mills and vineyards, market ingredients and the festivals built around a harvest. Each piece names the months that matter. For travelers who plan a trip around what is ripe.
What a region eats and when: dishes tied to a harvest, cheese and cured meat producers, market ingredients and the months each is worth traveling for.
Three towns between Toulouse and the Pyrenees each insist they own the cassoulet — a winter journey through Occitanie follows the bean pot from Castelnaudary to Carcassonne to Toulouse.
The white truffle of Alba is dug, weighed, and priced within a few square miles of Piemontese hills — here is when to go, where the market actually happens, and how to eat one without guessing.