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For two days at the end of August, the Croatian town of Drniš became a true meeting point for food lovers, traditional producers, and guests from across Croatia and Europe. The 9th International Prosciutto Festival – Drniš 2026 brought one of Dalmatia's most famous culinary traditions into the spotlight, turning the town into a place filled with flavours, conversation and celebration. Held on August 28 and 29 at the Antun Mihanović Sports Hall, the festival attracted around thirty exhibitors. Producers of Croatian prosciutto were joined by guests from abroad, including representatives connected with the famous prosciutto tradition of Parma, Italy. But the event was about much more than tasting cured meat. For the people of Drniš, prosciutto is closely connected to family life, local customs and regional identity. A Friendly Duel Opens the Festival Before the official opening, visitors enjoyed an unusual and entertaining competition. Boris Miletić, the Prefect of Istria County, cha...

Some events are popular. Others become traditions. Then there are the rare occasions that people wait all year for, refreshing their browsers the moment tickets go on sale, hoping they're fast enough to secure a place. That's exactly what happens every year with La Cena dei Mille in Parma, Italy. In 2026, the event reached another milestone when every ticket sold out in just six minutes . For an evening dinner, that's an astonishing achievement. But once you understand what La Cena dei Mille is all about, the demand suddenly makes perfect sense. This isn't just another food festival. It's one long table, a thousand guests, and an entire city coming together to celebrate the culture, history, and flavours that have made Parma famous worldwide. More Than Just a Dinner The name translates to "The Dinner of a Thousand," and that's exactly what guests experience. Imagine walking through the historic streets of Parma just before sunset. Elegant tables str...

Spain has once again put one of its most iconic foods in the spotlight: jamón. The Ministry of Agriculture, Fisheries and Food has opened the 2026 edition of the Alimentos de España Awards for Best Hams, a national contest that recognizes quality, tradition, and the skill behind Spanish cured ham. Applications are open until May 7, 2026, giving producers across the country the chance to present their best pieces. The goal is not only to choose a winner but also to promote Spanish ham as a product with a history, identity, and real craft behind it. Two Categories, One Big Tradition The awards are divided into two main groups. One is for Best Serrano Ham or other recognized quality figures, while the other focuses on Best Bellota Ibérico Ham, one of Spain's most famous gourmet products. To take part, producers must be based in Spain, and the company itself must make the ham. They also need to show a steady production record, including at least 1,500 pieces a year over the last three...

Dubrovnik had a distinct flavor in the air this April as it hosted the 12th Croatian Pršut Days on April 24 and 25, 2026. The event brought together pršut producers, food experts, tourism professionals, and curious visitors who wanted to taste one of Croatia's most-loved traditional products. After several years, Croatian Pršut Days returned to Dubrovnik, making the city once again a meeting place for heritage, food, and local pride. The program began at Hotel Lapad, where producers and experts discussed quality, production standards, market challenges, and the future of Croatian pršut. A Tradition With Regional Character Croatian pršut is not just dry-cured ham. It carries the story of the region where it is made. The event highlighted four EU-protected varieties: Krk, Istrian, Drniš,niš and Dalmatian pršut. Each has its own taste, shaped by climate, sea air, local met, hods and years of careful preparation. One of the main moments of the event was the selection of the best pršut...

In Modena, food is never just food. It carries memory, landscape, patience, and a little bit of pride. Prosciutto di Modena DOP is a perfect example of this. At first, it may look like a delicate slice of cured ham, but behind it lies a whole territory: hills, villages, old traditions, family knowledge, and the slow rhythm of time. The new tourist itineraries linked to Prosciutto di Modena DOP invite visitors to discover the area in a more personal way, not only by eating, but also by walking through the area, meeting producers, visiting historic towns, and understanding why this product belongs so deeply to Modena. It is a kind of travel where taste becomes the guide. From Modena's Heart to the Hills The journey can begin in the centre of Modena, where Piazza Grande, the Duomo, and the Ghirlandina Tower tell the story of a city shaped by beauty and craft. These are not just monuments to look at quickly and move on. They create the mood of the place. Calm, elegant, full of detail....

Tuscany has always known how to celebrate its roots, and this autumn the heart of Siena beats once more for one of its oldest treasures — the Cinta Senese DOP. This rare, black pig with the white “belt” around its shoulders is more than an animal; it’s a symbol of a region, a story of land, people, and taste. From October 26th to 27th, 2025, the Cinta Senese DOP Festival returns, offering a weekend filled with flavors, discovery, and skill. Organized by the Consortium for the Protection of Cinta Senese DOP, the event brings together farmers, chefs, and food enthusiasts from all over Italy and beyond, all united by a shared passion for this extraordinary Tuscan breed. From Forest to Table The Cinta Senese is raised the old-fashioned way: free to wander through the oak woods and meadows of the Sienese hills, feeding on acorns, roots, and natural grains. This lifestyle gives its meat a unique flavor — rich, savory, with a delicate layer of fat that melts like butter. Since 2012, its DOP ...

In the small Dalmatian town of Drniš, surrounded by rocky hills and olive trees, a dream that’s been years in the making is finally coming to life — the House of Drniš Prosciutto. For the people here, it’s not just another project. It’s a tribute to generations who turned patience, salt, and smoke into something extraordinary — Drniš pršut, one of Croatia’s most beloved delicacies. For decades, locals have said their prosciutto deserved a proper home — a place where visitors could learn how it’s made, taste it where it was born, and understand why it’s so special. Now, that idea is turning into reality. A House Built on Tradition and Pride The new House of Drniš Prosciutto will be more than a museum — it’s set to be a living, breathing space that celebrates the story of pršut from start to finish. Inside, visitors will find a tasting room, an interactive exhibition, and even a small shop selling locally cured meat straight from regional producers. As Drniš Mayor Tomislav Dželalija sai...

Pata Negra Ham In her latest culinary exploration, actress and producer Eva Longoria embarks on a flavorful journey through Spain in the CNN docuseries Eva Longoria: Searching for Spain. This eight-part series, which premiered on April 27, 2025, delves deep into the heart of Spanish culture, traditions, and, most notably, its diverse and rich gastronomy. A Personal Pilgrimage to Ancestral Roots Longoria's voyage is more than just a gastronomic tour; it's a heartfelt reconnection with her Spanish heritage. Tracing her lineage back eleven generations to Asturias, she visits the town of Longoria, sharing meals with distant relatives and immersing herself in the region's customs. This personal touch adds depth to the series, showcasing how food connects past and present, connecting individuals to their roots. Andalusia: A Culinary and Cultural Epicenter Among the various regions explored, Andalusia stands out for its vibrant culture and culinary delights. Known as the birthplac...