Do as the locals do: here are a few staple dishes and drinks of Florentine life.
From markets, cafes, and restaurants to finding the best gelato or cocktail for aperitivo hour, here are first hand recommendations from our team and Florentine locals.
A starter guide on getting around Florence and a handful of Italian words to get you your first espresso in the City of Lilies.
Across Argentina’s Northern Andes, Syro-Lebanese communities challenge the notions of local cuisine.
A guide to where to eat in Los Angeles’ Chinatown from Steep’s Samuel Wang
In the Friuli-Venezia Giulia region of Northern Italy, a border shared with Slovenia helps define the personality of the wine, the culture and the people.
Independent fishermen have always fed Argentina—until an industry for export pushed them to the margins. Today, they struggle to reclaim control of their oceans.
Through grazing-based viticulture, Antiquum Farm demonstrates that guiding farm animals to graze within vineyards lends a truer sense of terroir to wine, while also pushing the conversation about regenerative agriculture forward not only for grape growers, but for all farmers.
Turkish Armenians’ culinary traditions serve as a connection to their ancestral homeland and history.
A practice of rearing poultry and livestock on rooftops has helped sustain families in crowded urban areas for generations.
On the Honduran island of Roatán, a cultural center preserves baking traditions of an exiled people.
Istanbul’s Uyghur community finds freedom to express their culinary and religious culture in Turkey.
In Hawaii, a growing movement is taking inspiration from ancient philosophy to build a more resilient food economy.
In Buenos Aires, restaurant workers are using the pandemic as an opportunity to reclaim their neighborhoods with DIY food businesses.
In South Africa’s Cape Winelands, a village is unified with a feeding initiative largely under the leadership of chefs who look toward recovery and a more secure future.