• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • ABOUT
    • All About Grantourismo
    • Work With Us
    • Meet Lara and Terence
    • Itineraries, Tours & Retreats
    • Media Coverage
    • Contacts
  • SLOW
  • LOCAL
  • EXPERIENTIAL
  • RECIPES
Grantourismo Travels Logo

Grantourismo Travels

The website of globetrotting professional travel writing and photography team Lara Dunston and Terence Carter

Grantourismo Travels Logo
  • AFRICA
        • KENYA
          • Masai Mara
          • Mombasa
          • Tsavo West
        • MOROCCO
          • Essaouira
          • Marrakech
        • SOUTH AFRICA
          • Cape Town
  • ASIA
        • CAMBODIA
          • Battambang
          • Phnom Penh
          • Siem Reap
        • INDONESIA
          • Bali
        • JAPAN
          • Tokyo
        • LAOS
          • Luang Prabang
        • MALAYSIA
          • Borneo
          • Kuala Lumpur
          • Penang
        • MEKONG RIVER
        • SINGAPORE
        • MYANMAR
        • THAILAND
          • Bangkok
          • Chiang Mai
          • Isaan
          • Phuket
        • VIETNAM
          • Dalat
          • Hanoi
          • Hoi An
          • Saigon
          • Sapa
  • AMERICAS
        • ARGENTINA
          • Buenos Aires
        • BRAZIL
          • Rio de Janeiro
        • COSTA RICA
          • Manuel Antonio
        • MEXICO
          • Mexico City
          • San Miguel de Allende
        • UNITED STATES
          • Austin
          • New York City
  • AUSTRALASIA
        • AUSTRALIA
          • Adelaide
          • Darwin
          • Gold Coast
          • Melbourne
          • Perth
          • Sydney
  • EUROPE
        • AUSTRIA
          • Vienna
          • Zell Am See
        • ENGLAND
          • London
        • FRANCE
          • Céret
          • Paris
          • Perpignan
        • GERMANY
          • Berlin
        • HUNGARY
          • Budapest
        • ITALY
          • Alberobello
          • Calabria
          • Italian Lakes
          • Sardinia
          • Venice
        • MONTENEGRO
          • Kotor
        • POLAND
          • Krakow
          • Zakopane
        • PORTUGAL
          • Porto
          • Portugal Wine Regions
        • SCOTLAND
          • Edinburgh
        • SPAIN
          • Barcelona
          • Jerez
          • Mallorca
        • TURKEY
          • Istanbul
  • MIDDLE EAST
        • JORDAN
          • Desert Areas
        • QATAR
          • Doha
        • UAE
          • Dubai
Classic Lasagne alla Bolognese Recipe from Emilia Romagna. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Lasagne alla Bolognese Recipe from Emilia Romagna – Best Lasagne Recipe Ever

This classic lasagne alla Bolognese recipe from Bologna in the Emilia Romagna region of Northern Italy makes the best lasagne recipe ever. Rich and comforting, this traditional lasagne Bolognese begins with a great Bolognese ragù that’s layered between flat pasta sheets and besciamella, Italy’s béchamel sauce, and Parmigiano Reggiano.

Our lasagne alla Bolognese recipe makes a very traditional version of the Italian comfort food in the style that you’ll find in Bologna in Emilia Romagna in Northern Italy, one of our favourite regions in Italy. That means thinner sheets of pasta, a sparing use of besciamella, Italy’s version of France’s béchamel sauce, no mozzarella, and a flavour profile that’s more savoury than sweet.

Just a short drive from the Italian Lakes and its wonderful gastronomy, grand hotels and gorgeous gardens and villas, the Northern Italian region of Emilia Romagna is a paradise for foodies and wine lovers. Home to Italian specialties such as Parmigiano Reggiano (parmesan cheese), Prosciutto di Parma (Parma ham) and balsamic vinegar from Modena, along with so many wonderful Northern Italian wine varietals, the region is Italy’s gastronomic heart, and Bologna is its capital.

The origin of Mortadella, a tiny macaroni-like pasta called gramigna, and tagliatelle alla Bolognese (spaghetti is never used here), Bologna has also gifted the world lasagne alla Bolognese, or Bolognese lasagne – not lasagna, which refers to one sheet of pasta; lasagne is plural.

With the weather starting to cool in much of the southern hemisphere as winter approaches, and many of us in the northern hemisphere still staying home and quarantine cooking, we thought it time to share one of the most comforting of comfort food recipes.

Lasagne alla Bolognese Recipe from Emilia Romagna – The Best Lasagne Recipe Ever

I’ve been making this classic lasagne alla Bolognese recipe for a couple of decades and it’s perfect every time. We often make this lasagne alla Bolognese recipe the second day after making a batch of ragu alla Bolognese – or more correctly ragù alla Bolognese.

If we’ve indulged a little too much on the sauce, we will throw a tin of tomatoes into the ragu and mix it over low heat before assembling the lasagne all Bolognese.

While fresh pasta is used in Bologna, it’s perfectly acceptable to use dried pasta sheets for this lasagne alla Bolognese recipe. You probably won’t be able to tell the difference when the dish is cooked.

If you make lasagne Bolognese regularly, it’s best to stick to the same brand of lasagne sheets to ensure consistency.

Classic Lasagne alla Bolognese Recipe from Emilia Romagna – Best Lasagne Recipe Ever. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

We prefer to always use the Barilla brand as it’s the best dried pasta brand we have access to here in Siem Reap, you can find it almost everywhere, and its cooking times are consistent.

A quick note too that gluten-free pasta has come a long way and the Barilla gluten-free penne pasta we cooked for a friend with celiac disease (who was visiting before the lockdown) was very good. 

Just like making pizza, less is more when it comes to assembling your lasagne. A traditional lasagne alla Bolognese recipe calls for thin layers of ragu and a sparing use of besciamella or béchamel sauce, and a light sprinkling of cheese.

And that cheese should be Parmigiano Reggiano (parmesan cheese) if at all possible. Try not to let cheddar or any other kinds of cheese near this if you can help it. And no, not even mozzarella. And no, not even to top it with.

Tips for Making This Lasagne alla Bolognese Recipe

A great lasagne alla Bolognese recipe requires a great ragù alla Bolognese, so click on the link to my recipe where you’ll find plenty of tips to making a hearty, rich Bolognese meat sauce and I’ll share some tips here to making besciamella, which is an art, and to impressing your dinner guests. However, I have included the full recipe here, including the ragù to make things simpler.

Besciamella or béchamel sauce is a white sauce that since the seventeenth century has been considered to be one of the mother sauces of French cuisine, which means it serves as a base for other sauces. Besciamella is a tricky sauce to make because you need to time everything well.

One of the most important steps to making a successful besciamella is to cook the flour out, otherwise the sauce will be grainy. There are plainer versions of besciamella out there, but why would you want a bland besciamella when it can have some flavour?

If you really want to impress your dinner guests, you’ll need to make this lasagne alla Bolognese recipe the night before they’re coming to dine. Don’t serve your lasagne Bolognese directly out of the oven. Don’t even serve it the night that you make it. Once out of the oven, let the lasagne cool down on the bench and then refrigerate it.

Then 20 minutes before you want to serve your lasagne Bolognese, heat the oven to as high as it will go. Remove the lasagne from the refrigerator, slice the portions, place them on an oven tray, on slide it onto the middle shelf of your oven.

Reheat the lasagne until you can see the pieces bubbling. We love a little crunch, but take care. If your oven top element is causing the top layer of the lasagne to brown too much, cover it with a piece of aluminium foil.

Classic Lasagne alla Bolognese Recipe from Emilia Romagna – Best Lasagne Recipe Ever. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

My final tip will really impress dinner guests. When I first learnt to make lasagne in an Italian cafe in a former life, one of my jobs before service was to make gremolata, the zesty Italian herb garnish. Gremolata is made from equal amounts of crushed fresh garlic, lemon zest and finely chopped parsley leaves.

While you can just use a knife for the garlic and parsley, I like to use a cleaver to crush the garlic and use a microplane to make fine lemon zest. It’s important that all these ingredients are fresh.

When you’ve plated your lasagne alla Bolognese, sprinkle the gremolata generously over each plate, and then drizzle olive oil over that. It makes the lasagne seem lighter and refreshes the palate. Gremolata is also fantastic drizzled over fish and chicken.

Classic Lasagne alla Bolognese Recipe from Emilia Romagne

Classic Lasagne alla Bolognese Recipe from Emilia Romagna. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Lasagne alla Bolognese Recipe

Print Recipe Rate Recipe
This classic lasagne alla Bolognese recipe makes a traditional lasagne from Bologna in Northern Italy. It begins with a rich ragu alla Bolognese, the hearty meat sauce from Bologna that's used for both tagliatelle Bolognese and lasagne Bolognese. With an exacting ingredient list and cooking directions, this will result in a perfect lasagne alla Bolognese every single time.
Prep Time: 30 minutes
Cook Time: 3 hours 40 minutes
Total Time: 4 hours 10 minutes
Course: Main
Cuisine: Italian
Servings: 6 Servings
Calories: 1207kcal
Author: Terence Carter

Ingredients

Ragu
  • ¼ cup olive oil
  • 4 tablespoons butter
  • 250 grams brown onions chopped finely
  • 250 grams celery stalks chopped finely
  • 250 grams carrot chopped finely
  • 5 garlic cloves sliced finely
  • 500 grams veal minced
  • 500 grams pork minced
  • 250 grams beef minced
  • 125 grams pancetta sliced finely
  • ½ cup milk full cream
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 2 cups chicken stock
Besciamella
  • 800 ml milk
  • 1 piece brown onion halved, coarsely chopped
  • 4 pieces parsley stalks
  • 4 pieces black peppercorns whole
  • 2 pieces bay leaves dried
  • 2 pieces cloves whole
  • 50 g butter
  • 50 g plain flour
  • ½ tsp nutmeg ground
  • 1 pinch salt
  • 1 pinch black pepper ground
Lasagne Assembly
  • 10 sheets lasagne dried pastry all'uovo
  • 75 g Parmigiano Reggiano grated

Instructions

Ragu

  • Before you start, get the mince up to room temperature.
  • In heavy-bottomed saucepan or Dutch oven, add the pancetta and cook until crispy. Remove from the pan and set aside.
  • Add the olive oil and butter to the fat over medium heat. Add the onion, celery and carrot and sweat down until the vegetables are translucent.
  • In the meantime, combine the two portions of mince together in a large bowl. Add a little olive oil and, using your very clean hands, combine the mince.
  • Add the garlic to the vegetables and stir for one minute to combine. Do not let the garlic burn or it will make the finished ragù bitter.
  • Add the pork and beef mix and stir into vegetables. Brown over medium-high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes, so be patient, it’s worth it.
  • Once the ragù is browned, add the tomato paste and work into the ragù until the paste ad really deepened in colour. Add the pancetta back into the ragù.
  • Add the milk and simmer while stirring until the milk is reduced, around 2-3 minutes.
  • Add the wine and stir until evaporated.
  • Add the stock, bring to a boil and then lower the heat as low as you can go.
  • Put the lid on the pot and simmer for 1 1/2 hours, stirring every 15 minutes.
  • Remove the lid slightly and simmer for another 1 1/2 hours, moving the lid every 15 minutes until fully off. If the ragù is starting to dry out add some more stock or water, just enough so that you can see liquid bubbling around the ragù.
  • The final ragù should have a film of oil around the pieces of mince. It should bubble around the sauce. If not, add more stock.

Besciamella

  • Combine milk, onion, parsley stalks, peppercorns, bay leaves and cloves in a saucepan and simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.
  • Strain milk mixture through a fine sieve into a large measuring cup.
  • Melt butter in a saucepan over medium-high until foaming. Add the flour and cook, stirring constantly for 1-2 minutes or until mixture bubbles and begins to come away from side of pan. Remove from heat.
  • Pour in half the milk gradually, whisking with a balloon whisk until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
  • Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Taste and season with nutmeg, salt and pepper.

Lasagne Assembly

  • Preheat the oven to 220°C.
  • Grease a lasagne pan with butter and spread a thin layer of ragu over the bottom. Spread a layer of besciamella over this and sprinkle with 15g of Parmigiano Reggiano.
  • Lay a layer of lasagne sheets on top of this. Break the corners of the sheets going into the corners so they are a snug fit. Try not to overlap the sheets.
  • Cover with a thin layer of ragu, then besciamella, being careful to make sure the ragu and besciamella cover the corners to help prevent burning. Sprinkle with 15g of Parmigiano Reggiano.
  • Repeat this process 4 times so you have 5 layers of lasagne sheets in total.
  • When it comes to the final pasta sheets, only put down a layer of besciamella and cheese.
  • Bake in the oven for 20-30 minutes and check for doneness, you want a golden cheesy layer on top and the sauce should be bubbling.
  • Let the lasagne rest for at least 10 minutes before slicing. If you do this sooner the lasagne layers will spread out over the plate.
  • For best results, refrigerate overnight, cut individual slices and place in a very hot oven until reheated.
  • Serve with a little drizzle of olive oil.

Nutrition

Serving: 1g | Calories: 1207kcal | Carbohydrates: 67g | Protein: 60g | Fat: 74g | Saturated Fat: 31g | Cholesterol: 236mg | Sodium: 906mg | Potassium: 1469mg | Fiber: 5g | Sugar: 16g | Vitamin A: 8094IU | Vitamin C: 12mg | Calcium: 428mg | Iron: 5mg

More Lasagne alla Bolognese Recipes in Italian Cookbooks

La Cucina: The Regional Cooking of Italy by The Italian Academy of Cuisine

Classic Food of Northern Italy by Anna Del Conte

Italian Cuisine, A Cultural History, Arts and Traditions of the Table: Perspectives on Culinary History by Alberto Capatti

The Oxford Companion to Italian Food by Gillian Riley

Delizia! The Epic History of the Italians and Their Food by John Dickie

Do let us know if you make this classic lasagne alla Bolognese recipe from Emilia Romagna and if you agree with us that it’s the best Lasagne recipe ever. We’d love to know how this lasagne Bolognese recipe turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

SHARE ON SOCIAL MEDIA

Share22
Tweet
Pin44
Yum
66 Shares

SUBSCRIBE TO THE GRANTOURISMO TRAVELS NEWSLETTER

Sign up below to receive our monthly newsletter to your In Box for special subscriber-only content, travel deals, tips, recipes, and inspiration.

100% Privacy. We hate spam too and will never give your email address away.

Share22
Tweet
Pin44
Yum
66 Shares

Related Posts You Might Like

Advertisement

Find Your Italy Accommodation

Booking.com

Shop for related products

About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Shirley M says

    May 28, 2020 at 5:22 pm

    Hi Terrence, I never leave comments on sites but I think I have been reading your site since you first started it. I wanted to tell you how much my family loved this. I’ve been making your ragu for years and had some leftovers from dinner the night before last and made this lasagna today. I hoped to have leftovers of that also but the family polished it off. It was perfect for a cold autumn day. We are still in iso here and it was just what we needed and really warmed our souls. Thank you again.5 stars

  2. Terence Carter says

    May 28, 2020 at 5:28 pm

    Greetings Shirley, glad you liked the recipe and yes, we have the same problem! As there’s only two of us we end up eating it for 3 meals in a row. Serve it with a rocket and tomato salad to stretch it further…
    Cheers
    T

  3. E. Thai says

    May 29, 2020 at 6:47 pm

    Reading this reminds me of the delicious pasta with Bolognese sauce I had in Rome. The first time I made “Mexican” lasagna, I used the Barilla brand. The next time, I could not find it at Walmart, and didn’t want to look elsewhere, so I bought the store brand. It was just not the same!

    I will definitely try this recipe when I’m in a house with a regular oven. Can I sub bacon for pancetta? Thanks for the great recipes and travel information! The latter was helpful for our trips to Paris and Bangkok.5 stars

  4. Terence Carter says

    May 29, 2020 at 8:01 pm

    Greetings, yes I agree about Barilla brand for sure. Whenever I buy other brands and follow the cooking time (minus 1 minute) it’s usually underdone by a few minutes!

    Yes, you can certainly bacon for pancetta. I do it all the time.
    Cheers
    T

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
READ MORE…

Featured Posts

Best Sourdough Discard Recipes – What To Do With Your Sourdough Starter Waste. Copyright 2020 Terence Carter / Grantourismo. All Rights Reserved.

Best Sourdough Starter Discard Recipes – What To Do With Your Sourdough Starter Waste

Price Check: a Zell Am See Shopping List for Popular Groceries. Local Jam, Zell am See, Austria. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Price Check: a Zell am See Shopping List

Sunny Escapes and Some Reflections From a Warm Climate on the Notion of Winter Sun. Tramuntana, Port De Soller, Mallorca, Spain. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Sunny Escapes and Some Reflections From a Warm Climate on the Notion of Winter Sun

Footer

ABOUT GRANTOURISMO

  • All About Grantourismo
  • Meet Lara and Terence
  • Work With Us
  • Itineraries, Tours & Retreats
  • Media & Advertising
  • Media Coverage
  • Contacts

THE GRANTOURISMO SHOP ON SOCIETY6

The Grantourismo Shop on Society6

GET THE BEST MANAGED WORDPRESS HOSTING

Get the Best Managed Wordpress Website Hosting with Flywheel

IMPORTANT DETAILS

  • Terms and Conditions
  • Editorial Policy
  • Comments Policy
  • Advertising
  • Privacy Policy

AMAZON AFFILIATE DISCLOSURE

Grantourismo Travels is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.

GRANTOURISMO AFFILIATES/SUPPORT

Grantourismo is reader-supported. Posts contain various affiliate links. If you click through and purchase something, we may earn a commission at no extra cost to you. That income supports the work we do to create content. Here are more ways to support Grantourismo.

SUBSCRIBE

SOCIALLY CONNECTED

  • 6,048 Followers
  • 2,580 Likes
  • 1,841 followers
  • 19,055 Followers

INSTAGRAM FEED

Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

SAFETY WING INSURANCE

Safety Wing Insurance

Images Protected By Pixsy

Protected By Pixsy

Footer Widget Header

WEB LOVE

As Seen in The Guardian As Seen on NineMSN As Seen on Tnooz
As Seen In The Independent As Seen on Frommers As seen on Viator
As Seen in Afar As seen on Gadling As seen on Context
As Seen in Fathom As Seen on Matador As seen on Inspirato with American Express
As seen on the Daily Mail website As seen on the Forbes website Grantourismo on the SilverKris website

ALL MEDIA COPYRIGHT © 2009–2023 GRANTOURISMO | ALL RIGHTS RESERVED.
DESIGNED IN APARTMENT RENTALS, HOTELS AND RESORTS AROUND THE WORLD BY GRANTOURISMO MEDIA.
ASSEMBLED IN SOUTH-EAST-ASIA.
GRANTOURISMO TRAVELS AND ‘MAKING TRAVEL MORE MEANINGFUL AND MEMORABLE’ ARE ™ TO GRANTOURISMO MEDIA.