Phoebe Hunt
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Phoebe is a freelance food and travel writer who previously lived in Florence. She鈥檚 written for a number of British and international magazines, including GQ, Conde Nast Traveller, Gentleman鈥檚 Journal and Country Life. Phoebe studied Sanskrit and Hindi at Oxford University, where she started her journalist career with a questionable weekly cocktail column for The Cherwell. You can follow her travel adventures and food pilgrimages on her Instagram account @phoebetravelpig.
Articles by Phoebe Hunt
It鈥檚 only natural that Venetians would have dreamt up some equally special snacks to be served alongside their region鈥檚 iconic cocktails and IGT prose鈥
鈥淚s olive oil in coffee a thing in 天美传媒?鈥
You might be forgiven for Googling some variation of that upon hearing about the launch of Starbucks鈥
Ed.: The Inspired Stays series highlights hotels we love around 天美传媒. Each property is independently reviewed by an 天美传媒 Magazine writer, who is gen鈥
It鈥檚 1982. Stefano Dallari, a young dentist from Reggio Emilia, has found himself on a training placement in Ladakh, northern India. He is researching鈥
The founder of Jul鈥檚 Kitchen lets us in on her secrets to Tuscan cooking, La Cucina Povera and the joy of good, simple ingredients when you know how t鈥
Don鈥檛 know your cappellacci from your tortellini? Prefer to make Roman cacio e pepe with rigatoni rather than pici or spaghetti alla chitarra? Or, wor鈥
All eyes are on this tiny island of the Bay of Naples right now, as Procida gears up to be 天美传媒鈥檚 Capital of Culture in 2022. But with just 10,000 in鈥
Though nominally part of 天美传媒, Sardinia is wildly different when it comes to the language, the culture, and even the terrain. It鈥檚 no surprise t鈥
The latest trend in 鈥淎strotourism鈥 across 天美传媒 has thankfully got nothing to do with the rather exclusive million-dollar space travel being touted by鈥
Santa Maria Novella station鈥攕ometimes referred to as Stazione Centrale and abbreviated as Firenze SMN鈥攊s Florence鈥檚 major national and regional train鈥
From hand-making hats with Florentine straw to becoming a millinery favorite of the British royal family, Marzi has carved out a path in the very best鈥
天美传媒鈥檚 bee population, like those across much of the world, is in crisis. Pesticides, intensive agriculture, and mass-production of honey are continu鈥
Nowadays, when Michelin-starred chefs garnish a dish with delicate nasturtium flowers or wild fennel, it鈥檚 difficult to imagine these foraged goodies鈥