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Foodies in Flight

By Stephanie Sweat
Foodies in Flight

LATE IN THE AFTERNOON, Amy Iadarola adds egg yolks to a well of flour. There’s no bowl, no whisk. She has just the countertop, her hands and new friend, Carla. Making pasta from scratch is a tradition that’s been passed down for generations in Soriano, Italy. So is this a typical day for Iadarola? Nope—it’s a dream vacation.

Culinary travel is stirring excitement all over the world. For foodies and novice cooks alike, it offers a unique cultural experience. Iadarola’s trip, booked through Discoversoriano.com (818-449-0308), provides an authentic aspect.

“The ritual of the whole thing is a big part of what we took home,” she says, “And we connected with the people of the town, not just the food.”

Tuscany in Italy and Provence in France are popular culinary destinations. With increased interest in the trend, many com - panies include packages in exotic locales. Uncharted Outposts (888-995-0909; unchartedoutposts.com) has gourmet trips throughout South Africa, Australia and Kenya.

“Some people go for the wildlife; for others it’s the cultural interactions,” says Sandy Cunningham, co-president of Uncharted Outposts. “On the Kenya tour, we offer lessons in traditional Italian cooking, bush camp cuisine and gourmet Af - ri can meals.”

Epiculinary (888-380-9010) expanded its itineraries in 2006 and 2007 to include Vietnam, Thailand and Croatia.

“Italy is still the most popular, but I see a lot more interest in Asia,” says owner Catherine Merrill. “I see a lot of people who started off going to Italy and France and now want to go to new places. Like golfers, they want to take their hobby all over the world.”