World Food Travel Association

This week, we’re passing the plate to Croatia — a country where coastal flavors meet filling inland dishes. Peka and black risotto show off the sea’s influence, while sarma and ćevapi bring rich, comforting traditions. Fritule and rozata add sweet, local finishes to the table.

Episode 89 is live with Allison Robicelli

She is a James Beard nominated writer, former chef, and cultural intelligence consultant who has built a career finding the stories hidden inside overlooked cities and unexpected places.

We talk about why secondary cities often have the richest food cultures, why traditional destination marketing is breaking down, and how algorithms are reshaping what we see and what we ignore.

Most importantly, we explore what makes a food story worth telling in a world that is increasingly driven by data instead of discovery.

Listen now on Spotify, Apple Podcasts or your favorite podcast service.

We just launched something we have been working toward for a long time. The Gastronomy Tourism Maturity Index ranks 84 countries across six dimensions of food tourism readiness. It is the first independently produced, evidence-based analysis of its kind.

Find out where your destination stands. worldfoodtravel.org/gastronomy-tourism-maturity-index