What foods have you found at home that remind you of favorite places you’ve been? I just discovered that a bakery in the NC city where I live has panforte, a specialty of Siena. Been enjoying it greatly - it has a wonderfully Medieval quality.
The first of the many things that leap to my mind is being able to get a Ricard pastis at local cafés. It takes me back to southern France.
We found delicious Sfogliatella from Naples in a bakery in San Diego’s Little Italy.
After living in Japan, curry rice is now a comfort food for me. I don’t have anywhere to buy it, so I have to make it. In fact, it may be about time for a pot…..
In 2006 we took a culinary tour of Tuscany and were introduced to the delectable Cantucci & sublime Vin Santo wine for dipping. Cantucci & Biscotti hails from Prato, just 40 mins. from Florence by train. At home my favorite Biscotti called La Dolce Vita (loaded with whole almonds & subtle anise) can be found at Costco (best price) or Amazon! Delightful with Cappuccino or tea as well.
I make vin chard/gluhwein at Christmas and drink it in the mugs acquired at the Christmas markets in France, Germany and Austria. It transports me back to that wonderful trip.
@Mary, do you have a recipe you would share?
Kouign Amann instantly brings me back to Brittany though I haven't found any I like as much.
Here is the link to the gluhwein recipe that I make. I use the Almaden box wine (Merlot or Burgundy) in the same proportions that the recipe calls for. No need for fancier stuff as you are going to be doctoring it up. This is a huge hit at my house when we have a Christmas party. Everyone comes back for more+ and it is diluted with orange juice so no one is going to get too high on it. We won't mention the calories. But, hey, it's Christmas right?
Edited to add - I would not recommend using two buck Chuck or anything too cheap. Any decent dry red wine will be fine for this. No need to buy $30 bottles of wine.
@jules m - Have you tried making it yourself? There is a good recipe on Bon Appetit. I think the key is using a higher fat butter like they use in Europe. This is also important in some homemade candies.
@Mary, I have not. I will look at the recipe in Bon Appetite, Thanks!
There’s a bakery in SF that makes exceptionally good croissants, equal to the best croissant in France. A rare find here in the US.