When I asked locals what’s giving Ghent its edge, they all replied that Ghent is a rebellious city. I’ve spoken with artists, students and middle-aged people from different backgrounds and interests and, although each one understood this trait slightly differently -stubbornness, vanguard, insurgency, critical thought, independence, unconventionality-, they all agreed in portraying Ghent as a city that can’t be -and won’t be- anyhow controlled.
“Hello my lover” said the bus driver with a bright smile.
I smiled back, to the drivers of Bristol, who had never failed to cheer me up with their sense of humour. I left Bristol two years ago and I hadn’t come back ever since. It was about time for me to spend a weekend in Bristol.
The proximity to some of the most famous beaches in the world may have made Cagliari famous, but the capital town of Sardinia offers so much more than unspoiled coastlines and postcard-pretty landscapes.
It’s an authentic city, worth a visit all year round.
This weekend, those who are cool are in Berlin at the opening of the Urban Nation Museum.
Me, instead, I’m at home –pyjamas & slippers- going through my pictures to write this Berlin food guide just in time to hand out my tasty Berlin tips to those who are cool.
Slovenia has no more secrets for me. Ha. However, I knew the rural area of Bela Krajina lesser than other regions. Except for a few times when I drove across it heading to Zagreb, I hadn’t been in Novo Mesto and its surroundings since Rock Otočec 2008. And even if I still hang on truly, madly, dearly to the memories of that crazy weekend, nine years later I’m trading mud wrestling for the charm of a landscape resort –Big Berry– nestled into this unspoilt corner of Slovenia.
Happy Pizza Day! (Yes, it’s a thing).
I’m celebrating with a post I’ve meant to write for such a looong time, but it took me months of terrible research and supreme sacrifice to write it down because, when in Naples, you can’t simply say “pizza”: you have to try ‘em all. The history of pizza begins a long long time ago, but “modern pizza” developed in Naples in the 18th century when tomato was put on top of the Roman “focaccia” (flat bread).