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Inside the latest issue of National Geographic Traveller Food

National Geographic Traveller Food is packed with authentic travel and food experiences, vivid photography, plus insights and tips to inspire would-be explorers to travel widely, ethically and safely.

Published 7 Jul 2020, 16:58 BST, Updated 2 Jun 2021, 10:38 BST
Issue 12 (summer 2021) of National Geographic Traveller Food.

Issue 12 (summer 2021) of National Geographic Traveller Food.

Photograph by National Geographic Traveller Food

The new issue of National Geographic Traveller Food brings you the flavours of Italy, with seven edible postcards from seven experts on Italian food. In our cover story, Giorgio Locatelli shares his passion for the Sicilian speciality pasta con le sarde; Angela Hartnett picks out six unmissable dishes from Emilia-Romagna; Rachel Roddy meets a pecorino cheese producer in Lazio; and Francesco Mazzei talks the flavours of Puglia. Plus, Amalfi lemons, Tuscan olive oil and three delicious Italian recipes to try at home.

Elsewhere, we uncover the secrets of sake in Japan and head underground to explore the five miles of wine tunnels and bodegas beneath the Spanish town of Aranda de Duero. All this, plus the culinary highlights of Mexico City, Florida Keys and Accra, Ghana.


- Deconstruction: Peking duck — the illustrious past of a Chinese classic
- Recipe Journal: Four barbecue dishes from around the world
- In Pictures: Sampling smoked cheese on the mountain pastures of southern Poland
- My Life in Food: Musician Sean Paul on pan chicken and poisonous puffer fish
- Five ways with: Chef and restaurateur Jacob Kenedy on how to make the most of anchovies
- Try it Now: British oysters are delicious, abundant and increasingly affordable 
- Make Perfect: Tips for making spanakopita
- The Pioneer: Minnesota-based chef Sean Sherman on creating dishes that pay homage to his Native American heritage

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