The Top Artisan Bread Destinations Around the World

Ever heard of khachapuri? This hearty, boat-shaped bread is Georgia’s national dish, and even has its own annual day of celebration on 27 February – such is its importance to the country’s cultural heritage. Its texture varies by region, ranging from a pizza-like consistency to something closer to naan. Filled to the brim with creamy, gooey imeruli or sulguni cheese, topped with an egg and served warm from the oven, it’s comfort food at its finest. Expect to eat plenty of it on this nine-day trip.

Nutty, subtly sweet, soft on the inside and crisp on the outside: altamura bread is one of Italy’s most treasured culinary gems. It hails from its namesake town in Puglia, where it has been lovingly baked in wood-fired ovens since the 1400s. On this 10-day journey across southern Italy, you’ll stop by an artisan bakery in Altamura to discover how it’s made and learn all about its place in the town’s heritage. Trust us – it tastes just as good as it looks and smells.

No trip to Sri Lanka would be complete without digging into one of the country’s tastiest street food treats: kottu roti. This intensely flavoursome dish is made by combining chopped roti flatbread with chicken, vegetables, eggs and aromatic spices, and cooking them together on a large, flat griddle. Whether for a mid-afternoon snack, a satisfying meal or a much-needed morning hangover cure, there are no rules on when to eat kottu roti – as you’ll discover on this 12-day adventure around Sri Lanka.