Milk Street TRIPS

By the grace of geography, Istanbul sits astride one of the planet’s most monumental crossroads, bridging Europe and Asia and connecting diverse cultures — and their cuisines — since before the time of the Byzantines.

Greece off the beaten path is the theme of our trip to the Peloponnese. An experience created by Milk Street and Culinary Backstreets, this week will focus on the hyperlocal cuisine of Mani in the far south of the country.

Seated inside the arc of the Carpathian Mountains, Transylvania is a bucolic landscape of meadows, horse-drawn carts, ancient forests and alpine peaks. Culturally, it’s where Romanian, Hungarian, Saxon and Ottoman influences overlap to form today's Transylvanian cuisine.

Follow in Christopher Kimball’s footsteps during a weeklong immersion into the culinary traditions of Mexico City. This trip brings together the best of Milk Street’s and Culinary Backstreets’ networks and offers guests a one-of-a-kind introduction to a vibrant metropolis where pre- and post-colonial foods and culture collide and combine.

Rich mole, fresh fruit paletas, warm corn tortillas: these are the flavors of Oaxaca. In this weeklong trip available only to the Milk Street and Culinary Backstreets audiences, you’ll get a perspective on Oaxaca that casual tourists never get to see.

We meet in the Cotswolds, a pre-Roman agricultural region famous for sheep farming, golden-stone architecture and beautiful landscapes. There we’ll immerse ourselves in regenerative wheat farming at a nonprofit farm education center and mill flour at an 8th-generation mill.

Beyond the bustle of touristy central Venice is a series of small islands dotting the Venetian lagoon. This is where Venice’s wine is made, vegetables are grown, fish is caught and bread is baked.

Emilia-Romagna, in Northern Italy, is the land of Parmigiano Reggiano, Mortadella di Bologna, Aceto Balsamico, Prosciutto di Modena, Sangiovese, Lambrusco, Barbera and Albana wines, medieval hill towns and breathtaking scenery.