Recipefiesta

The Alpe Adria loop is an eight-day walking trail that crisscrosses borders, taking in dramatic peaks, glorious meadows and charming places to stay

‘Achtung! Staatsgrenze!” OK, the signpost marking the “state border” didn’t have exclamation marks but, with its no-nonsense Prussian font, it did feel quite shouty. The only thing was, no one on the Feistritzer Alm – a peaceful sweep of Alpine pasture at the meeting of Austria and Italy – was paying any attention to it at all.

Hikers hiked straight past. Mountain bikers used it to prop up their cycles. Cows grazed willy-nilly. And the patrons of the Schutzhütte Oisternig enjoyed their cold beers regardless of which country they were in. While official boundaries may have changed in these parts over the centuries, the magnificence of the mountains has not.

Beautifully situated refuges with superlative views offering sanctuary to intrepid hikers and climbers

A good mountain hut, I reckon, should be small and only accessible on foot after considerable effort. Throw in a bit of historical interest and I’m bound to be happy. In which case, Cabaña Verónica in the Picos de Europa is a fine start to this list. It sleeps six, and at 2,325 metres requires a two-hour trek from the nearest cable car station, never mind road. It has incredible views and a friendly custodian who keeps things in good order. Yet the real attraction is that this place was formerly a gun turret of a US navy battleship that was scrapped in Bilbao in 1960. An enterprising engineer, Conrado Senties, had it carried up on horseback and reassembled on a plug of rock in the middle of nowhere. Don’t ask why, just enjoy the eccentricity.
€15, reservarefugios.com

Perched above the clouds in northern Italy, Santnerpass refuge doesn’t just look stunning. It’s a marvel of eco-building – and vegetarian cuisine

‘I think my boots are falling apart!” shouts Nigel just as we hit the pinnacles, a whole range of them jutting up and out from the mountainside, all thrillingly tall, spiky and knobbled. Through them we painstakingly step, fingers aching in gloves, heads sweating in helmets – squashing up narrow chimneys, squeezing through mighty boulders and inching along slender ledges on a twisting path that’s only just discernible through swathes of sharp white scree.

I know how Nigel’s boots are feeling: the going is far harder than I was expecting. This is only the first day of our annual trip to the Dolomites, a vast range of breathtaking sawtooth peaks in northern Italy, but my head’s already full of the thought I have every year as we start out: “If only you’d got fitter.”

Weekenders from Zagreb head to the rolling green Samobor Hills for nature, vineyards, delicious local food and Habsburg-era architecture

‘You’re going to Samobor? You must try kremšnita,” my Dubrovnik friends told me before I set off on my trip north. “But I’ve already had kremšnita in Zagreb,” I told them. They do it better in Samobor, they insisted. I wasn’t about to get embroiled in a battle of the cream cakes in a region where Croatians, Slovenes and Austrians all like to celebrate their own versions of this decadently thick, fat custard slice topped with puff pastry and icing sugar. But I was more than willing – happy, even – to follow everyone’s suggestions to try kremšnita in Hotel Livadić’s Kavana Livadić, in Samobor’s main King Tomislav Square, a mere half-hour drive west of Zagreb.

It lived up to the hype – delicately rich, creamy and with a light touch. After spending a few weeks in sun-bleached Venetian Dalmatia, amid the scrubby, limestone Dinaric Alps, I had swapped empires and was firmly in Habsburg Croatia. Here, in Zagreb County’s prettiest town, handsome baroque houses in pastel shades of buttery yellow, apricot and pistachio, festooned with stucco, line narrow King Tomislav Square, whose umbrella-shaded cafe terraces were filled with Croatians getting their morning fix of coffee and chatter.

Hiking alone in the countryside can be joyous, but for women it can sometimes feel unnerving. Here’s how to enjoy it safely, plus four stunning routes to walk solo

I did my first solo hike during a sunny September, seven years ago. After a summer of feeding and ferrying four noisy teenagers (and their friends) around, I was exhausted. But despite being bone tired, I had barely moved. I yearned, above all, for time on my own, for the chance to walk without interruption (and at the pace I chose), and for the silence of some empty wilderness.

But I was nervous. Not of being on my own, but of what might happen to me with no one around to help (breaking a bone, encountering a psychopath, being chased by a bull, getting fatally lost). I could have found a companion or joined a group, but my need for silence and solitude outweighed my fears.

It’s the birthplace of the popular cheese, but the Barletta-Andria-Trani province in southern Italy has an array of local delicacies – from olive oil and yellow tomatoes to goat prosciutto

‘I don’t eat mozzarella outside Puglia,” says our friend Savio. “It’s not the same.” Savio is a very opinionated foodie, so I take his words with a pinch of good Puglian sea salt (see below). He was adamant about the superiority of the stretched-curd cheese from his home turf.

Puglia is also the birthplace of ingredient du jour burrata, which originated in Andria, a few miles from Savio’s home town of Barletta. Andria forms one part of the triangular Barletta-Andria-Trani (BAT) province, often passed over for better-known parts of Puglia, despite the cheese connection and Barletta having miles of palm-backed, sandy beaches.

Chefs in the east of the country are shunning imported produce for local ingredients, reinforcing how food is intertwined with a region and its people

‘It’s a magical place, and not just because of the hotel.” Standing outside the greenhouses at Högbo Brukshotell, two hours north of Stockholm, Stefan Johansson is talking about far more than hospitality. The former head chef, now responsible for sustainability at Högbo, has spent much of the past decade helping reshape the way this corner of Sweden grows, cooks and thinks about food.

The catalyst was disarmingly simple. Years ago, a journalist asked Johansson why he was cooking the food he was cooking. Like many ambitious Swedish chefs, Stefan trained in Stockholm’s top restaurants, where ingredients from around the world were only a phone call away. The question lingered long after the interview ended.