Between them, Andalucía’s two National Parks and four Natural Parks contain everything from snowy mountain peaks and craggy river gorges, to coastal wetlands and Europe’s only desert. In just a few days, you can go from spotting lynx in Andújar to boating through twisting waterways in Doñana, surrounded by flocks of flamingos. In the woods of Sierra de Aracena, acorn-fed pigs produce the famous Jamón ibérico de bellota – probably the best ham in the world. Sam, at Finca Buen Vino, not only keeps these prize pigs but has accumulated all his expert knowledge into a recipe book and cookery courses. To the south, coastal Sanlúcar de Barrameda is famous for its simple, chargrilled king prawns and you can sip sweet wines in the vineyards surrounding Jerez, the town that gave its name to Sherry.
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A new flight route from Gatwick is set to reveal even more of Italy’s Le Marche, a region that’s been often overshadowed by its famous neighbours – Tuscany and Umbria. The winemakers of Marche (mahr-keh) love the Verdicchio grape, with terracotta-roofed hilltop vineyards using limestone soil and climatic variation to produce everything from sweet dessert wines to crisp, almondy whites. The same slopes produce huge green olives which the locals serve ‘all’ascolana’, stuffed with meat, breaded and deep fried. In white coastal towns the day’s catch becomes the simple fish stew Brodetto and you can join truffle hunters in the woods to dig up and cook some ‘white gold’. No exploration of Italian food would be complete without pasta and Vincisgrassi, Marche’s regional lasagne variation, which uses local produce of veal, prosciutto and mushrooms to make a dish that captures the soul of the province.
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Devon’s two moors and two coasts are magical and the south is peppered with gentle estuaries. Sip local ale on harboursides, discover vineyards on estuary banks, catch fish in the Exe and eat it without coming ashore – in a purpose-built barge floating out on the water. Small dairies make gorgeous ice cream and world-famous cheeses, while the North Devon Food Trail leads you to thatched pubs where traditional cider and beer production are being joined by a new wave of artisan gins and experimental ales.
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