Gastronomic Cartographer

Gastronomic Cartographer Foodie � couple living in �. We travel for food. If you are one among us, join us for the food tours.

Foodie Indian couple 👫 in Italy.--
Part-time food traveller .--
Part-time home chef 👩‍🍳👨‍🍳. --
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We are passionate about food, hence we are learning to cook different cuisines. We are also very much interested to learn different food culture, so we travel to different places to try different food. We have traveled to Dubai, Oman, Turkey, Switzerland, Portugal, Slovenia, Bulgaria, Czech Republic, Spain, France, Germany, Netherlands, Ethiopia, UK and of course different regions in Italy and India.--
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Interested in India food? or interested to be part of our food tours and try different Italian cuisines then please do contact us!!!. Check out our Insta page .mrs.geofoodie for more pictures and videos--

A lake classic, served with elegance. 🐟✨Lake Maggiore Pike-Perch, cooked to crisp, golden perfection. It is paired with ...
02/08/2026

A lake classic, served with elegance. 🐟✨

Lake Maggiore Pike-Perch, cooked to crisp, golden perfection. It is paired with a velvety pea flan and elevated with the rich, fragrant touch of clarified butter.
A dish that honors the authentic flavors of Varese and the passion we pour into our kitchen every day at Olona Da Venanzio.

📍 Ristorante Olona Da Venanzio

Seared Duck with Berry Coulis 🍽️
12/07/2026

Seared Duck with Berry Coulis 🍽️

Layers of love and a touch of sweetness for the perfect Valentine’s treat.Is the food your valentine?
15/02/2026

Layers of love and a touch of sweetness for the perfect Valentine’s treat.

Is the food your valentine?

26/01/2026

Here are the three stages of making coconut milk in Samoa, distilled to their essence:
​1. The Crack (Ta’aga)
​A sharp, rhythmic strike from a machete splits the mature brown husk in two. It’s a clean, hollow snap that spills the sweet water and reveals the firm, pearly-white meat inside, ready to be harvested.
​2. The Shred (Taloaga)
​Seated on a traditional tuai stool, the cook scrapes the coconut halves against a serrated blade. This produces a rhythmic shuck-shuck sound as fine, snowy flakes of moist coconut pile up in a bowl below, releasing a rich, nutty fragrance.
​3. The Squeeze (Tatauga)
​Shredded flakes are bundled into a vau (natural fiber strainer) and wrung with immense hand pressure. A thick, velvet-white cream cascades from the fibers—a fresh, fatty elixir that forms the heart of Samoan cuisine.

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