If you find yourself travelling along the French coast north towards Great Britain, and you’re thinking of visiting Normandy, don’t forget to try its most traditional local specialties: apples and camembert.
But above all, remember to let yourself be tempted by the ‘trou normand’, the local tradition of sipping the very strong liquor Calvados, which is distilled using apples, between courses.
Normandy tradition dictates that a glass of this spirit (which is also produced in Spain and Portugal) helps you to better digest what you’ve just eaten, making space for even more food. Apple sorbet is also often served, with the calvados presented, in its aged and more expensive form, as an aperitif or digestive – in this guise, it’s very similar in taste to brandy.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.