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The Rome-based culinary writer and guide is planning her travels around good food and her family’s history in Italy.

In an excerpt from her new book, poet and writer Crystal Wilkinson explores the idea of legacy.

Cooking for a Cause: Michael Solomonov

French chef Eric Fraudeau spent 30 years working in three-star kitchens. When he returned to France, he opened a cooking school to share the wealth of French cuisine with visitors from across the globe. He started with market-to-table classes and was soon overrun with requests for his fun, informative, hands-on lessons. There is now an entire team at CWC, all of them professional chefs or sommeliers, offering a range of classes, from “Mother of All Sauces” to cooking with kids, wine pairings, and baking croissants or macarons. You can also opt for a gourmet food tour instead.

The main challenge when visiting Berlin’s hippest vegetarian restaurant is finding the place—it’s hidden in an unglamorous backyard behind the Westin Grand Hotel, and a nondescript door lit by a telltale bulb marks the entrance. Once inside, though, guests are greeted by a chic, loftlike interior with exposed brick walls, gentle lighting, and low ceilings, and simple white tablecloths contrast with dark red chairs and banquettes. The trendy staff are both efficient and attentive in serving food that takes vegetarian dining up a notch: Gone are the usual staples of pasta, tofu, and rice, replaced by sumptuous, imaginative ingredients such as beluga lentils, Parmesan dumplings, and wild herb salads. The wine list is also excellent, or you can head next door for a cocktail at Crackers, a restaurant and bar.

Cookoovaya’s five chefs (Periklis Koskinas, Manos Zournatzis, Vaggelis Liakos, Spyros Liakos, Nikos Karathanos; all individual Athenian stars) have gotten together to celebrate “wise cuisine”—which is how they see Greek eating in general. This is Greek fare modernized but not unduly messed with; dishes are kept simple but are sublimely chosen and made with the freshest seasonal and local ingredients. Meals here are still designed to be eaten communally, as is usual in Greece, but it’s all done with an elegant twist. Fare from the wooden oven is especially amazing, like spinach pie, or, ah, moussaka (taken to a special level in the latter case). Be warned: the pretty, airy, Michelin-recommended restaurant can fill up fast. Fun fact: Cookoovaya means “owl” in Greek—the symbol of Athens and of wisdom.

Guichis, lechón, picadillo: Take a deep, delicious dive into the foods of the Puerto Rican diaspora with “Diasporican.”

Meet the brand beloved by foodies in the outdoor industry, direct from Japan.

You’ll feel goosebumps and then some at these spooky places around the globe.

Guided rides are back on the California island, offering a unique way to explore and a dose of cowboy culture.

The South Pacific’s famously biodiverse marine environment is the perfect destination for conservation-minded visitors.

Local farmers, mixologists, and potato-spa innovators are welcoming travelers into their homes and businesses to tout the rare varieties found on their remote island off the coast of Chilean Patagonia.

These under-the-radar islands are all about nature, serenity, and getting away from it all.

In the state of Guanajuato, cooks at restaurants and ranches are plating up centuries-old recipes using endemic ingredients.

Visit under-the-radar towns, take a cooking class with a cookbook author, and eat at an agriturismo in the countryside.