Atlas Obscura
Atlas Obscura is a digital magazine focused on travel and exploration, spearheaded by American journalist David Plotz. It was established in 2009 by Joshua Foer and Dylan Thuras.
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Travel and Tourism/Travel and Tourism
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Articles
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3 days ago |
atlasobscura.com | Roxanne Hoorn
By Roxanne Hoorn Let a fresh breath of pristine air ignite your sense of adventure as you sail into the world’s most remote and unexplored region: Antarctica. Towering glaciers and migrating whales welcome you as you embark on the experience of a lifetime. With 98 percent of its surface covered in ice, the landscape you’re entering feels otherworldly, with truly nowhere else like it on Earth.
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3 days ago |
atlasobscura.com | Diana Hubbell
Jewish people have been living in Rome for over 2,000 years. In 1555 a Papal decree confined the entire community to a ghetto near the Tiber. Here, some of the city’s cucina ebraica staples were perfected and codified: chrysanthemum-shaped carciofi alla giudea (fried artichokes), puffy fritters, rich ricotta crostatas.
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3 days ago |
atlasobscura.com | Diana Hubbell
Seeking “trendy new places” that are genuinely good in the Eternal City is usually as futile as searching for Andy Warhols at the Vatican Museum—and yet. Those craving a break from nose-to-tail Roman menus will be thrilled with the vivid modern Sicilian flavors of Giano located on Via Liguria. The main thing to know about Giano is that it’s the first Roman outpost of the unstoppably creative Sicilian chef Ciccio Sultano, who holds two Michelin stars at his restaurant Duomo in Ragusa.
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3 days ago |
atlasobscura.com | Diana Hubbell
Sometimes it’s an outsider who infuses local cuisine with fresh energy. The brilliant chef Leonardo Vignoli, born near Rome, worked for years at Michelin-starred starred places in France, finally returning to open his Cesare al Casaletto back in 2009 and creating a cult hit by updating beloved Roman classics with sharp technique and ingredients from tiny local producers.
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3 days ago |
atlasobscura.com | Diana Hubbell
So attached are Romans to their quartet of iconic pastas, they’ll argue forever about where to find the best version of each. For carbonara (guanciale, eggs) they might favor Roscioli or Bacano; for amatriciana (guanciale, tomato sauce) Trecca in Garbatella; for gricia (black pepper, pecorino, guanciale) Trattoria Da Cesare al Casaletto is best. And for cacio e pepe (black pepper, pecorino—no guanciale)?
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