If you had the chance to go to Spain and Italy what would you bring back?

Discussion in 'Food & Cooking' started by highlander01, Sep 7, 2016.

  1. highlander01

    highlander01

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    Foodstuffs and other things for the kitchen
     
  2. nicko

    nicko Founder of Cheftalk.com Staff Member

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    A good paella pan
     
  3. brianshaw

    brianshaw

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    Rice and truffles.
     
  4. berndy

    berndy

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    Saffron is a must from Spain and olive oil from Italy. Spanish olive oil is too strong for my taste
     
  5. smyrf

    smyrf

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    As far as Italian food goes, the different cuisines are very regional (as are most things in Italy) so I'd say it heavily depends on your destination.

    Spain, maybe pata negra / serrano, turròn (nougat - many types available), pimentòn, xeres / sherry vinegar... Bacalao, but I doubt you could (or would want to) bring back salted cod in your luggage!
     
  6. mike9

    mike9

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    I would bring back technique and regional recipes as you can get pretty much everything mentioned here in the "global economy".
     
  7. kuan

    kuan Moderator Staff Member

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    Cured meats.
     
  8. brianshaw

    brianshaw

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    Before deciding what to bring home check your country's rules, regulations, and laws. Some items cannot be imported even for personal use. For example, last time I traveled internationally meat products had to be declared upon entry to US and they were confiscated by the USDA inspector.
     
    Last edited: Sep 25, 2016
  9. koukouvagia

    koukouvagia

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    Sometimes they are found and confiscated and sometimes not. I take the chance and bring something and I don't declare it. I've brought in cheeses and cured meats from France and I always bring live snails from Greece. If you declare it they will take it from you.
     
  10. foodieforlife36

    foodieforlife36

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    Wine Wine Wine!
     
  11. jimyra

    jimyra

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    This is what my wife brought from Italy.  Getting it on the plane is quite a story.

     
  12. trikstari

    trikstari

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    Garlic.

    Garlic, to be grown here, so that I can stop pulling my hair out and having to buy 4 heads of garlic from Food Lion, just to get enough usable cloves to equal 1 head of garlic.
     
  13. panini

    panini

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    I always attempt to bring back cured meats and cheeses. My heart rate always goes up a little going through customs. If they make it through, I know there will be a pleasurable gathering with friends to enjoy them.

      I always look around, if I see a dog, I know they're history. 

    One time I packed those sniff-proof bags to fill for the return flight. I figured they would eliminate the dog issue. DON'T DO THIS !!!!! This added an armed trip and a 4 hr. wait in a small confined room.

    Customs are schooled on all those type bags. As soon as they see them, they whisk you away. They just assume the bags are filled with dope.

    It was like a scene out of a movie. Not only were all our things dumped on the ground into a pile but the linings to our bags were cut. The next scene was the bag opening. They had to get someone to witness and a photographer to document everything. I can't even begin to tell you the look of disgust from them when the guy pulls out a saucisson.
     
  14. brianshaw

    brianshaw

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    Not only does my heart rate go up when smuggling... but my face shows guilt. Unfortunately I have one of those faces that shows what my brain/consiounce is thinking.  So I refrain from smuggling, lying of most kinds, and poker playing.  I once declared a bod of powdered baby food that had chicken in it. It was confiscated and all of my bags were x-rayed by USDA. I asked the guy what he was looking for in the x-ray since I declared the contraband and they hand searched my bag already. He said they were looking for microbes. I've always wondered if microbes is really within the resolutionof htose x-ray machines.
     
  15. berndy

    berndy

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    I did bring smoked. cured meats  twice vacuum sealed thru customs at the Atlanta Airport several times and the dogs did not catch it. I had the butcher vacuum seal the meats the usual way and  the sealed bags were disinfected with a bleach solution before getting vacuum sealed a second time. I made sure the hands were also cleaned and used surgical cloves at the second sealing to make sure there were no trace of any kind of odor left for the dogs to discover and it worked  or I just got lucky ?