Culinary Traditions


The Perfect Paella


There’s something about paella that is indescribable no matter what the recipe. Some say it’s the combination of textures and flavors that make it unique each time it’s prepared. Depending on personal preferences, some chefs use chicken and sausage in lieu of seafood, like calamari, shrimp, mussels, clams and lobster; many use them all in one savory dish, adding in mushrooms along with the ever-present peas. Tomatoes, onions, garlic and Saffron traditionally make the flavor base. Brine is the common liquid of choice, with wine or sherry joining them in the pan. Then there’s the rice, which, at its best, is both creamy and crunchy, lining the bottom of the pan like a golden caramelized crust. When you taste this Spanish specialty on a perfect day in Seville, it takes on the passion and intensity of its surroundings, giving you a sensory memory that you can savor over and over again, but not exactly replicate.


The Truth About Sherry


Many people consider sherry to be one of those drinks, invariably sweet and dark, that is only fitting for annual celebrations. But join us in Jerez, Spain’s oldest wine producing region, and you’ll learn that sherry is a lightly fortified white wine with a bone dry, distinctly savory character that is versatile and perfectly suited for tapas, jamón and so many other wonderful Spanish dishes. Revered for centuries, sherry’s history is as noteworthy as its remarkable taste. Christopher Columbus loaded the Nina, Pinta and Santa Maria with


The Top Venetian Chefs


You may have seen “Top Chef” shows on television but have you ever considered being a contestant in a cook-off competition? You’ll have the chance to show off your culinary skills during a hands-on class at Sebastiano’s “Cooking School” in a lovely private home in the historical center of Venice, followed by a friendly cook-off with your fellow travelers. The best part of this delectable win-win event... everyone gets to enjoy a taste of the family-style recipes that are shared by your experienced local chef! Buon appetito!


La Bottega di Volpaia Restaurant


Family recipes, friendly hosts and a tantalizing history as one of the leading restaurants in the Chianti hills make your visit to this local Tuscan culinary gem one for the... cookbooks!


10 Watch video highlights at www.tauck.com/video


larders full of sherry, making it the first wine to be drunk in America. When Magellan set sail from Portugal to navigate the globe in 1519, he allegedly spent more on sherry than on weapons. Sir Francis Drake plundered the wine cellars in the port of Cadiz near Jerez in 1587, bringing thousands of barrels back to England where it fast become a coveted drink. Shakespeare’s Falstaff even proclaimed his devotion to sherry in Henry IV, Part 2, “If I had a thousand sons, the first humane principle I would teach them should be, to forswear thin potations and to addict themselves to sherry.”


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