CARNET DE VOYAGE

CARNET DE VOYAGE

By Stanley Sobari

By Craig Thompson (2004) This sketchbook diary chronicles months of pensive wandering through Europe and Morocco in cartoons that show the full dimension of cultural alienation and occasional enlightenment.

TRAVEL ILUSTRATED

TRAVEL ILUSTRATED

By Stanley Sobari

PERSEPOLIS By Marjane Satrapi (2000) “I believe that an  entire nation should not be judged by the wrongdoings of a few extremists,” writes Satrapi in the introduction to her tragicomic-strip memoir of growing up in Tehran, Iran, during the Islamic Revolution.

TRIESTE AND THE MEANING OF NOWHERE

TRIESTE AND THE MEANING OF NOWHERE

By Stanley Sobari

By Jan Morris (2001) “It is not one of your iconic cities, instantly visible in the memory or the imagination,” writes Morris of the unprepossessing Adriatic haven of Trieste, overlooked by travelers-but not by history.

LONDON PERCEIVED

LONDON PERCEIVED

By Stanley Sobari

By V.S. Pritchett (1962) Punctuated with Evelyn Hofer’s striking photographs, this book evokes the landscapes, lore, and legendary characters that have kept London endlessly fascinating.

Where is Your AWAY?

Where is Your AWAY?

By Stanley Sobari

#Go RVing has everything you need to find your  AWAY and the RV that’s right you-from RV dealer and campground locations all over the U.S., to road-worthy recipes, stories from RVers, and much more. Visit GoRVing.com to be one click closer to finding your AWAY. Find your AWAY GO RVing.

Local Flavor |Italian Scoop

Where to get your gelato licks in Rome

By Stanley Sobari

#the daily queue for gelato at Come il Latter | during the G8 summit in 2009, Malia and Sasha Obama made blackberry and banana gelato in the kichen of Giolitti. Opened in 1890, the gelateria is one of Rome’s oldest.

IN ITALY, A LAND of such strict culinary customs that sprinkling Parmesan on your pizza is practically a crime, only one food is excepted from the no-eating-while-walking rule: gelato. On warm evenings, Rome’s locals stroll the cobblestoned streets, cones and cups in hand.

However you eat it, gelato means Italian tradition-one that differs from industrial, American-style ice cream. Gelato contains less butterfat and less air and comes 10 degrees warmer.

About 2,000 gelaterias exist in Rome. Most use additives, thickeners, and synthetic flavorings-yes, even those that call themselves artigianale (artisanal). To gauge a gelato’s quality, ask to see the list of ingredients, says Claudio Torce, the mastermind behind one of the city’s best gelaterias. “Count how many additives there are. Because true gelato doesn’t have a single one.”

Torce’s Il Gelato features creative concoctions like balck sesame and chili-and-chocolate. Natives also flock to Fatamorgana, where all-natural flavors include combinations such as pear and Gorgonzola. For molto rich gelato, head to Come il Latte, whose name (“like milk”) says it all-fresh cream accounts for two-thirds of each scoop. Top off your Sicilian pistachio with melted chocolate or zabaglione-flavored whipped panna (cream).