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When I was travelling through Spain, I learned 3 important things. First: Never put your most important things in your luggage. (It got lost for the first two days until the airline found it and brought it back) Second: Never underestimate what the internet says. (There's a reason why people warned about the strong Atlantic waves on the northern coast) Third: The recipe for Paella Here is the recipe: Ingredients (2–4 people) 2 cups short-grain rice (Bomba or Arborio works) 4

Did you know pizza originated in Naples? I didn't know either. And here's how to make one: The Neapolitan way 500g “00” flour (very fine Italian flour) 325ml water 10g salt 2–3g fresh yeast (or ~1g dry yeast) Steps: Dissolve yeast in water. Add flour gradually, mix until shaggy. Add salt, knead until smooth (10–15 min). Let it rise covered for ~8–12 hours at room temp (or longer in the fridge for deeper flavor). Divide into balls (~250g each), rest another 2–4 hours. For the

Early last August, I was lucky enough to visit Crete for about a month. During my visit, I learned many new Mediterranean recipes, including the famous dakos salad . If you want to bring a little bit of Crete in your dining room, follow this authentic recipe. Ingredients: 2 large barley rusks 150 g feta cheese or xinomizithra 1 small container of oregano 70 ml olive oil 1 medium ripe tomato, chopped 2 tablespoons of capers, rinsed and drained Black pepper Black olives How to