Europe has a secret. It’s called Albania—a Maryland-size playground of rugged peaks, emerald seas, and ripping rivers. The only catch? It’s really poor, graft is rampant, and there’s little environmental regulation. Pack your bribe money for a warts-and-all jaunt through the wildest post-Communist state on earth. The Osum River flows out of Albania’s Korça highlands and hooks north to sluice through a 16-mile-long gorge called the Osum Canyon, one of Europe’s most spectacular white-water runs. A steady rain has riled the river into a Class III fury that’s now hurtling us through a particularly beautiful section…
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Albania’s one-of-a-kind culinary scene and genuine slow-food network is straight from the pages of a locavore fairy-tale. Wedged between northern Greece, Kosovo, Macedonia, the mountains of Montenegro and the warm waters of the Ionian and Adriatic Seas, Albania is a small but fiercely proud country with a unique history, language and cuisine, one that is heavy with Italian and Turkish influence, yet unmistakably Albanian. For centuries, Albania has been conquered, invaded, carved up and isolated, creating a people who have learned to get by with what they have, which, fortunately, is a lot. From grapes to peppers, goats, fish and sheep, Albanian food is all about fresh ingredients and tried-and-true recipes that will leave you in awe of how good simple food can be.
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“Why not give yourself a break from the unending cavalcade of modern high-speed insanity, and rest up with this album of deep soul from Southern Albania.” – Ry Cooder Brazilian Samba, Bosnian Sevdah, New Orleans Jazz, Cuban son – and Albanian Saze! The turn of the last century saw mass migrations to the world’s cities […]