Culinarian Expeditions

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Culinarian Expeditions Join our small culinary travel groups to Italy and Mexico featuring cooking classes in both places.

Our mission is to deliver an authentic travel experience in which the cuisine is an essential part. This is a page for anyone interested in the culinary traditions of Mexico and Italy. We offer cooking classes and culinary travel to both Mexico and Italy.

Reunited with the furry one.
17/06/2025

Reunited with the furry one.

These round violetta eggplants are cut in half-inch slices, drizzled generously with olive oil and sea salt and topped w...
13/06/2025

These round violetta eggplants are cut in half-inch slices, drizzled generously with olive oil and sea salt and topped with chopped cherry tomatoes and garlic. I baked them at 180 C ( 325 F) on a tray with oven paper for about 1/2 hour.

I sprinkled with chopped parsley when I took them out.

I never liked eggplant until I had it in Italy. And besides, I dreaded all that draining in salt. With this variety of eggplant, that's not necessary, and the texture is absolutely creamy.

Call me obsessed, but I can't throw away perfectly good egg whites left over after making pasta alla carbonara the day b...
12/06/2025

Call me obsessed, but I can't throw away perfectly good egg whites left over after making pasta alla carbonara the day before.

All done in the midst of packing... the meringues will be here when we get back.

We made these in a cooking class in an agriturismo in an inland area near Trapani in Sicily. It's an amazing taste and ...
11/06/2025

We made these in a cooking class in an agriturismo in an inland area near Trapani in Sicily. It's an amazing taste and texture.

The tomatoes must be rehydrated by soaking for around 3 hours. The stuffing contains breadcrumbs, white wine, fresh orange juice, orange zest, mint leaves, toasted chopped almonds, and garlic. You stuff the tomatoes and quickly toss in hot oil on both sides. The mint and almonds in these harkens to the islamic cuisine which is so present in what we eat in Sicily.

I found these tomatoes at the market the other day. They were large, glossy, with a shiny black streak. And they're deli...
10/06/2025

I found these tomatoes at the market the other day. They were large, glossy, with a shiny black streak. And they're delicious. Paired with Gennaro's melt-in-your-mouth mozzarella, a few leaves of basil, and extra virgin olive oil, they were heavenly.

What I never take for granted in Italy is that what Italians eat is of the highest quality. Plus, at the market, you have little waste, you get one tomato if that's all you need, and a few mixed leaves of lettuce, for example...all placed in a small paper sack.

How a good puff pastry starts out
10/06/2025

How a good puff pastry starts out

Roasted onions and shallots with finely chopped rosemary, thyme, sage and olive oil in the oven for about 1/2 hour at 18...
09/06/2025

Roasted onions and shallots with finely chopped rosemary, thyme, sage and olive oil in the oven for about 1/2 hour at 180 C.

Crostino with stracchino, cherry tomatoes confit, and grilled zucchini ribbons dressed 'a scapece' (with olive oil, mint...
08/06/2025

Crostino with stracchino, cherry tomatoes confit, and grilled zucchini ribbons dressed 'a scapece' (with olive oil, mint leaves, and vinegar)

Roasted bell pepper salad as we made it in Palermo at Palazzo Lanza Tomasi in a class, A Day Cooking with the Duchess, t...
06/06/2025

Roasted bell pepper salad as we made it in Palermo at Palazzo Lanza Tomasi in a class, A Day Cooking with the Duchess, taught by the wife of the adopted son of GiuseppeTomasi di Lampedusa, author of The Leopard.

Ingredients: Roasted peppers, capers, black olives, garlic, thyme, oregano, olive oil, sea salt, lemon juice, pine nuts, lemon peel, and basil.

Pomodorini confit, ready to go in the oven at a low temperature with seasalt, oregano, and olive oil.Finding creative wa...
03/06/2025

Pomodorini confit, ready to go in the oven at a low temperature with seasalt, oregano, and olive oil.

Finding creative ways to get rid of mountains of pomodorini.
Gazpacho next, then pomodorini pesto, then puttanesca, then ...

Summer salad to throw together. Ingredients: red and yellow pomodorini, tuna, beans ( that I brought back from Santander...
02/06/2025

Summer salad to throw together.
Ingredients: red and yellow pomodorini, tuna, beans ( that I brought back from Santander), chick peas (that I had in the fridge), spring onions, assorted lettuce, extra virgin olive oil,sea salt, and a few drops of vinegar.

The objective, besides preparing lunch , was to bring down the industrial amount of cherry tomatoes I had in the kitchen. One of the vendors at the Sant'Ambrogio market is known for pushing 3 kilo sacks of vegetables in your face, shouting "One euro!!!" I never have the courage to turn him down. 😆 Now, at least, I'm down by 509 g.

This was the dish that got away yesterday at La Capannuccia in Ansedonia: fritto misto with a perfect, light pastella on...
30/05/2025

This was the dish that got away yesterday at La Capannuccia in Ansedonia: fritto misto with a perfect, light pastella on calamari and large shrimp as well as battered, thinly cut ribbons with in-season vegetables.

I say 'got away' because I ordered the equally divine pasta with vongole and bottarga. I couldn't very well order borh dishes.

In Italy, you can easily become a glutton if you let your guard down.

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Our Story

Travel transforms us, makes us multifaceted human beings, and ultimately takes us outside of ourselves to better understand the world. Understanding the unique gastronomy of the country we visit, with all of its complex traditions, is a layer of awareness that takes us above and beyond our ordinary observations. The idea of culinary travel percolated in my head for as many as 15 years. The two countries in mind were those two near and dear to my heart: Italy and Mexico. Italy is my 'adopted' country, having lived there with my Italian husband. Mexico is the country of my forefathers, my upbringing was steeped in its rituals and traditons. More importantly, it should be noted that these two countries are among those that have the most complex and varied regional cuisines in the world. And even though examples of the cuisine of Italy and Mexico can be found in the oddest and most remote corners of the world, it puzzled me that there is little understanding of what they are about, even among those who have taken expensive cooking classes and traveled extensively. To me the missing link was culture, the culture that surrounds the food that people prepare for themselves, that is, the traditions that they follow as they prepare and serve it. What better way to understand a country and its people than through its gastronomic traditions? A cuisine does not exist in a vacuum. Every mouthful of a dish is steeped in the history of its people. Join us for an unforgettable experience.