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Nakasendo Trail – Japan

Trekking along the Nakasendo Trail

Here are some pictures taken during our Nakasendo Trail Trek in March 2025. The Nakasendo Trail crosses several villages that were part of the post-town path which linked Tokyo to Kyoto during the Edo period. We started the trail in Nakatsugawa and finished in Narai. We walked from Nakatsugawa to Magome, then from Magome to Tsumago, from Tsumago we walked part of the was to Kiso-Fukushima and we took a local train for the last part, and finally we walked from Kiso-Fukushima to Narai. The temperature was still a bit chilly especially in the morning and on the mountain passes! The walk was pleasant and the villages very picturesque. The shops in all of the villages except in Kiso, which is more of a town than a village, close very early (around 16:00), therefore plan to arrive before 16:00 to be able to browse around the shops. Also, there are almost no restaurants in these villages, so it is wise to book dinner at the guest house where you are planning to spend the night to avoid going hungry.

A selection of pictures from our trekking

From top left, clockwise: The main street in Magome; Handicrafts for sale in a shop in Tsumago; A windmill along the Nakasendo; The reception of our guesthouse in Narai

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Food heaven in Albania

The best food & wine experience in Albania

During a recent trip to Albania, I visited Agritourism Mrizi i Zanave, where Altin Prenga and his team keep alive the rich Albanian food and wine traditions. Altin relies on a community of local farmers to revitalize a gastronomic culture that was almost destroyed during the dictatorship. Altin has given back their roots to many people and his efforts are now paying as he’s gaining more and more international fame.

Mrizi i Zanave offers a panoramic restaurant serving excellent local food, indoor and outdoor reception areas, wine, cheese, meet, produce and jam production as well as sleeping facilities for families with kids.

Baked local cheese with berries coulis, vegetable sauce and nuts

Rose petals macerating in the sun to produce a traditional rose juice

Different types of local cured meats are produced using animals raised by local farmers and cured according to the Albanian tradition

  • Cheese curing in barrels
  • Making jam
  • Fresh herb cart
  • Jufka with porcini sauce
  • Mrizi i Zanave bar lounge
  • Cheese maturing on wood shelves
  • Baked cheese with berries, nuts and greens
  • Curing meat
  • Making a rose petal drink
  • Mrizi i Zanave Agritourism
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Vegetarian Lasagna Video Recipe

More and more people are conscious about eating healthy and reducing their meat consumption. Today we would like to share with you the perfect comfort food winter recipe to achieve both goals.

It is a special recipe by Carmelo Chiaramonte, one of the best Italian chefs and owner of the Osteria Rituale Caro Melo. Try it!

Watch the video and enjoy! Any questions, write to us at info@isaevents.net

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Private gourmet dinner in Luxembourg

A specially concocted dinner at the host’s venue in collaboration with Caro Melo….. look at the video below of the Winter Garden preparation. A delicious and healthy starter for a winter dinner….

Winter Garden Recipe Ingredients for 4 people: mango ketchup 4 baby carrots 1 baby yellow pepper, 1 baby red pepper 4 broccoli florets 1 fennel 8 kumquats 1 cucumber 1 cedar fruit 8 raspberries 1 blood orange extra virgin olive oil

For mango ketchup: 200 grams mango pulp 20 ml wine vinegar (can be substituted with apple or honey vinegar) 50 ml honey Puree mango pulp in blender, add vinegar and honey and mix in blender until well blended. Set aside.

Blanch carrots and broccoli florets in salty water until tender. Cut kumquats into horizontal slices and boil for 5 minutes. Cut away cedar and orange peel and external parts and cut internal pulp into cubes. Cut away stem and seeds from baby peppers and slides each of them into 8 slices. Cut away external part of fennel and keep just the heart, divide it into 4 parts. Slice cucumber.

Place 3 tablespoons of mango ketchup on each plate. Place 1 baby carrot, 1 broccoli floret, 1 slice of yellow pepper, 1 slice of red pepper, 1 slice of fennel heart, 2 slices of cucumber, 2 raspberries, 2 cedar fruit cubes and 2 blood orange cubes in a decorative way on each plate. Divide kumquat slices equally on each plate. Season with some extra mango ketchup and a tablespoon of olive oil and serve. Enjoy!!! Any questions? Contact us as info@isaevents.net

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Welcome to my Food Blog!

L'obiettivo di questo blog è ispirarvi ad ampliare i vostri orizzonti culinari e a scoprire alcuni piccoli ma indubbiamente eccellenti produttori italiani fuori dai sentieri battuti, alcune delle mie botteghe gastronomiche preferite e dei miei ristoranti slow food preferiti... Seguite regolarmente questo blog per avere aggiornamenti speciali e nuove ricette che vi aiuteranno a essere creativi in cucina e a provare cose nuove. Dalle cene veloci e semplici per la settimana ai dessert da urlo, troverete informazioni utili sia per i principianti che per i cuochi esperti. Sono entusiasta di condividere con voi le nostre avventure culinarie. Quindi mettetevi comodi e iniziate a consultare la ricchezza di informazioni che troverete qui di seguito....
Ho in serbo per voi delle vere e proprie chicche!

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