Mexico City: Where the Mercado Still Sets the Table
The capital's public markets feed the city twice a day — and the oldest of them hold the food history museums never quite deliver.
Food
Coverage of regional cooking and the people producing it: dishes tied to one valley or one season, cheesemakers and curers, olive mills and vineyards, market ingredients and the festivals built around a harvest. Each piece names the months that matter. For travelers who plan a trip around what is ripe.
Reading the Rind: What Emilia-Romagna's Origin Marks Actually Guarantee
A pin-dot rind, a five-point ducal crown and a numbered vinegar seal each stand for a specific clause in a published product specification. Here is what those clauses require, and where in Parma and Modena a traveler can book a visit to see them applied.