Try the fragrant Modena Balsamico sweet syrup, when in north Italy

It’s always best to try a particular thing from where it all began and the taste just can’t be the same anywhere else. So, if you happen to travel to any of these cities, you simply must try these delicacies.

Foie gras from Strasbourg
Foie gras translates into ‘fat liver’ literally and this creamy liver of plumped geese and ducks—is perhaps Strasbourg’s paramount gift to the realm of gastronomy. For the French, it is not simply an acquainted ingredient, but an elaborate part of the historic and ethnic tradition of the people. The earliest person known to set the drift was the chef of the governor of Alsace. In 1789 in Strasbourg, Governor Maréchal insisted Jean-Pierre Clause to create a novel dish. Clause then created the ‘pâté de Contades’, a whole foie sweltered in a pie crust. Nearly overnight, foie gras grew into a regal dish. Pate with Melba toast complemented with Solera sweet wine from the Champagne region makes an endearing combination.

Many think that French fries belong to the French, but history has it that Belgium is the origin of the fries and fries have always been in their food culture. The story is that the American army groups tasted these fried potato strips in Belgium, through World War 1 and they called it ‘French Fries’ since bulk of the Belgian soldiers spoke French. Till then it also become a part of American food as well, and it became popular as French Fries. Belgian fries are usually 1/2 inch wide and 2 1/2 to 3 inches long, rectangular, and deep-fried twice in fat. They taste great capped with tomato ketchup, mayonnaise, aioli or just plain melted cheese.

Modena Balsamico
This fragrant, sweet and delicious, highly concentrated traditional vinegar was born in Modena over 900 years ago. The balsamic vinegar here uses white Trebbiano di Castelvetro grapes and goes through a complete process which is the best, the most expensive and the ‘only’ balsamic vinegar which is also protected with a DOP status. If you are lucky to have found a carafe of aceto balsamico di Modena, do use it sparingly. You only need a few drops of it, and it’s predominantly good on salads, steak, chunks of Parmesan cheese after a meal and even on vanilla ice cream.

Canadian maple syrup
Extraction of Maple syrup in the gardens is a part of the Canadian culture, it seems. This is typically done when it is above sub-zero during the day and below at night, preceding the bud formation. When this moist sap is bubbled to effort off the water, it converts into maple syrup. That said, it takes nearly 40 gallons of sap to make a gallon of syrup. Today, most profitable set-ups use plastic taps and plastic tubing, so the sap can stream to a significant location. You can have it for breakfast each single day with your pancakes. Where else in the world would you get it so fresh?