Latest news with #Adriatic
Forbes
16 hours ago
- Forbes
The Secret Mediterranean: Why Albania Should Be Your Next Vacation
A stunning beach not yet taken over by summer crowds. Green Coast MGallery For decades, the Mediterranean has been spinning the same golden oldies: Capri, Saint-Tropez, Mykonos, Ibiza — the kind of places where the yachts are larger than the local fishing fleet, and the bill for a seaside lunch could finance a modest Balkan vineyard. But travel insiders — the ones who whisper names at dinner parties and secretly wish you wouldn't follow their advice — have been circling a new name: Albania. Yes, Albania. Wedged between Greece and Montenegro, with a coastline lapped by the Ionian Sea, Albania has for years been the forgotten cousin of the Adriatic club. Overshadowed by Croatia, misunderstood by Western Europe, and long closed off by a grim communist regime, it remained a blank spot on the Mediterranean map. So here's the thing about Albania — it's the part of the Mediterranean hardly anyone has been paying attention to, and that's exactly why it's interesting right now. On the southern coast, you've got the Albanian Riviera. It runs along the Ionian, with cliffs and pebbled beaches that, honestly, wouldn't look out of place in Greece or Italy. But the vibe is completely different. There are no massive resorts or glossy beach clubs (yet), and prices are much lower. At Palasë beach, for example, you now have the Green Coast Hotel — a new five-star that's part of the MGallery Collection. The look is understated — soft tones, stone floors, a small spa, yoga sessions by the sea. There's even paragliding over the cliffs, which is the sort of thing that tells you how quickly this coast is moving from backpacker secret to polished destination. One day you're drinking a homemade iced coffee at a plastic table on the beach; the next, you're sipping a cocktail at a polished hotel bar, watching the sun drop behind the cliffs. But just a few miles south, things feel much as they have for years. Dhërmi is a popular stop, known for its long pebbled beach and bars that fill up in summer with music and cocktails. There are small hotels here too — family-run places where you get a basic room and a view, no spa or pool, but a beach a few steps away and maybe a café downstairs serving grilled fish and cold beer. It's the kind of place where you'll see Albanian families, a few European backpackers, and, increasingly, the first wave of curious travelers from farther afield. Jale is another beach that pulls in the younger crowd, especially when the summer music festivals roll through. But if you're after something quieter, keep going. Gjipe sits tucked between cliffs, a cove that can only be reached on foot or by boat. There's no hotel, no road, no rental loungers lined up on the sand. Maybe a hammock strung between trees, maybe a small beach bar running on a generator, maybe nothing at all. What makes Albania feel different — at least for now — is what's missing. No mega-hotels. No €80 sun loungers. No crowds pushing past you at the ruins. It's still a little raw: the roads aren't great, buses run late, sometimes you have to shrug when plans don't work. But it's also generous — big plates of grilled meat or fish, local wine, and people who insist you try their homemade raki, whether or not you think you can handle it. You can walk down a beach that looks like something out of a travel magazine and find yourself almost alone, save for a few locals swimming at the end of the day. That said, change is coming fast. Vlora International Airport is set to open soon, which will bring in more international travelers. Beach clubs are already appearing on the Riviera, and bigger hotel brands are starting to look at the coastline. So if you're curious about a part of the Mediterranean that still feels like a discovery — with its mix of Ottoman towns, wild mountains, and coastline that hasn't been swallowed by development — Albania is worth getting to now. How long it stays this way is anyone's guess.
Scotsman
2 days ago
- Entertainment
- Scotsman
Don't miss out on this Sweaty Betty activewear deal
Don't miss out on this Sweaty Betty mystery box from Wowcher now just £18.99 | Wowcher This article contains affiliate links. We may earn a small commission on items purchased through this article, but that does not affect our editorial judgement. Save 85% off this three-piece Sweaty Betty set from Wowcher now just £18.99. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Looking to refresh your workout wardrobe without breaking the bank? The Sweaty Betty 3-Piece Collection from Wowcher is here to transform your fitness style for a fraction of the usual price. Now just £18.99 (was £124) that's a huge 85% off the regular retail price. Whether you're a yoga enthusiast, gym-goer, or power-walker, this offer is your ticket to looking and feeling fabulous. You'll receive three genuine Sweaty Betty activewear items with the choice of either tops or bottoms all in your selected size. The exact styles are a mystery, adding an extra layer of fun as you wait for your order to arrive. Think of it as a stylish surprise for your fitness routine. Sweaty Betty Mystery Box Sweaty Betty Mystery Box | Wowcher If you opt for the tops set your bundle could include Sweaty Betty essentials like the seamless sports bra for unbeatable comfort or the cropped vest for a flattering, breathable fit. Whether you're lifting weights or lounging in style, these pieces blend fashion with function. If you opt for the bottoms set your bundle set may include the thermal leggings perfect or the iconic bum-sculpting leggings, designed to move with you during even the most intense gym sessions. Durable, flattering, and incredibly comfortable, they're ready to support any workout. Each piece is designed to provide comfort and support, letting you focus on crushing your goals, not adjusting your gear. Natalie Dixon is NationalWorld's Lifestyle reporter . If you liked this article and want to read more about fashion, beauty and lifestyle you can follow Natalie Dixon on X here . You can also Get the best style and fashion news with Natalie Dixon in Tuesday's NationalWorld newsletter - sign up now Wowcher Snap up this bargain Croatia beach holiday while it lasts (affiliate links) £ 160.00 Buy now Buy now We've found one of the best summer travel deals going — a luxury Croatia beach break for less than £160 per person, including return flights and daily breakfast. You'll stay up to seven nights at the 4-star Park Plaza Verudela Pula, a modern beachfront hotel with outdoor pools, bars and direct access to the Adriatic. Pula itself is packed with Roman ruins, charming old streets, lively cafés and picture-perfect bays. This is a brilliant option for couples or families looking for guaranteed sunshine at a price that won't blow the budget. But with demand high and prices rising, you'll need to move fast to secure your spot. Book your Croatian getaway here National World Play Euromillions with 500 lines and 500 Millionaires Raffle tickets £ 9.00 Buy now Buy now If you're dreaming of one of those huge European jackpots, the Wowcher Euromillions syndicate deal is hard to beat. For just £9, you'll get an incredible 500 Euromillions syndicate lines plus 500 genuine Millionaires Raffle tickets. All tickets are official National Lottery entries, bought and managed by You Play We Play, so you're not betting — you're really playing. By joining a 50-person syndicate, you massively increase your chances of winning while sharing the fun and the prizes with your group. The draws happen every Tuesday and Friday, giving you two shots each week at jackpots that can top £200 million. Ready to aim for life-changing winnings? Join your discounted Euromillions syndicate here If you're worried about how gambling makes you feel, you can find free, confidential advice, tools and support, by visiting GambleAware or contacting the National Gambling Helpline, available 24/7, on 0808 8020 133
Scotsman
2 days ago
- Entertainment
- Scotsman
Don't miss out on this Sweaty Betty activewear deal
Don't miss out on this Sweaty Betty mystery box from Wowcher now just £18.99 | Wowcher This article contains affiliate links. We may earn a small commission on items purchased through this article, but that does not affect our editorial judgement. Save 85% off this three-piece Sweaty Betty set from Wowcher now just £18.99. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Looking to refresh your workout wardrobe without breaking the bank? The Sweaty Betty 3-Piece Collection from Wowcher is here to transform your fitness style for a fraction of the usual price. Now just £18.99 (was £124) that's a huge 85% off the regular retail price. Whether you're a yoga enthusiast, gym-goer, or power-walker, this offer is your ticket to looking and feeling fabulous. You'll receive three genuine Sweaty Betty activewear items with the choice of either tops or bottoms all in your selected size. The exact styles are a mystery, adding an extra layer of fun as you wait for your order to arrive. Think of it as a stylish surprise for your fitness routine. Sweaty Betty Mystery Box Sweaty Betty Mystery Box | Wowcher If you opt for the tops set your bundle could include Sweaty Betty essentials like the seamless sports bra for unbeatable comfort or the cropped vest for a flattering, breathable fit. Whether you're lifting weights or lounging in style, these pieces blend fashion with function. If you opt for the bottoms set your bundle set may include the thermal leggings perfect or the iconic bum-sculpting leggings, designed to move with you during even the most intense gym sessions. Durable, flattering, and incredibly comfortable, they're ready to support any workout. Each piece is designed to provide comfort and support, letting you focus on crushing your goals, not adjusting your gear. Natalie Dixon is NationalWorld's Lifestyle reporter . If you liked this article and want to read more about fashion, beauty and lifestyle you can follow Natalie Dixon on X here . You can also Get the best style and fashion news with Natalie Dixon in Tuesday's NationalWorld newsletter - sign up now Wowcher Snap up this bargain Croatia beach holiday while it lasts (affiliate links) £ 160.00 Buy now Buy now We've found one of the best summer travel deals going — a luxury Croatia beach break for less than £160 per person, including return flights and daily breakfast. You'll stay up to seven nights at the 4-star Park Plaza Verudela Pula, a modern beachfront hotel with outdoor pools, bars and direct access to the Adriatic. Pula itself is packed with Roman ruins, charming old streets, lively cafés and picture-perfect bays. This is a brilliant option for couples or families looking for guaranteed sunshine at a price that won't blow the budget. But with demand high and prices rising, you'll need to move fast to secure your spot. Book your Croatian getaway here
Gulf Today
2 days ago
- Business
- Gulf Today
This is how the island of Pag brings a taste of Croatia to the world
From Croatia's mainland, most of Pag looks inhospitably grey and rocky, but the island's lunar-like landscape is key to producing its delicious staple. Paski sir, the distinctive, hard Pag cheese, as it is known in Croatian, is the highly-prized product of herb-grazing sheep that cling to the rugged terrain in the face of fierce Adriatic winds. 'It contains the very essence of this island,' Martina Pernar Skunca, the marketing manager of the oldest cheese factory on Pag, said. Located 40 kilometres northeast of the coastal city of Zadar, the island of Pag hosts around 40,000 woolly locals — about five times its human population. Grazing freely, the fluffy flock feast on various herbs and aromatic plants, including sage, lavender and curry plant, all coated in sea salt whipped up by bora winds — giving the cheese its world-famous flavour, Pernar Skunca from the Paska Sirana cheese factory said. Aged for at least 60 days and often compared to Italian Pecorino Sardo or Spanish Manchego, it boasts a marble texture and savoury flavour that becomes spicier with maturity. Founded in 1946, Paska Sirana — which makes around 80 tons of its star product annually — still purchases most of its milk from families living on the island. 'Our ancestors have always done it; it's in our blood, and we cannot do without it,' said Marin Valentic, who runs the small Skrivanat cheese factory using methods almost unchanged for generations. At Gligora Sirana, one of the island's most acclaimed factories, manager Ruzica Gligora agrees that family tradition is key to the cheese's success. 'From the very beginning, when my father-in-law Ivan Gligora founded the factory, he had the idea of making the best cheese in the world,' she said. Different types of Pag cheese in the fridge at the cheese shop on the Gligora family estate in town of Kolan at the island of Pag, Croatia. Photos: Agence France-Presse Their founder's goal seems to have paid off, with Michelin-starred chefs from the International Taste Institute describing Gligora's Paski sir as a 'pure delight' that 'brings full and complex flavours to the palate and melts nicely in the mouth.' In recognition of Paski sir's value, the European Union has afforded it a Protected Designation of Origin status, shielding it from copycats. However, cheese makers say that milk production is decreasing annually as the industry competes for workers against Croatia's booming tourism sector. Around 20 million tourists a year flock to Croatia, drawn by its stunning coastline and picturesque cities, but its population of 3.8 million is struggling to keep up. Alongside tourism, farmers can be tempted to focus on a less labour intensive speciality of the island — Pag lamb. 'Pag is a beautiful touristic place, and gives a lot of opportunities to earn money in an easier way,' Pernar Skunca said. 'This is a hard job, since in the production season from January to June, no matter what is happening in one's life or weather conditions, sheep need to be milked twice a day.' The conditions can be brutal with winter gusts from the Velebit mountains hammering the island, sometimes reaching over 200 kilometres (124 miles) per hour. Producers say interest in the cheese is only growing, with all varieties — some infused with cherry, others matured for 24 months — in demand. 'Everyone wants to try it, to learn why it is so special,' said Valentic, who has a flock of around 120 sheep. The 40-year-old farmer welcomes the demand but stressed that Pag's unique landscape only offers so much grazing land. 'We are simply limited by the capacity.' In the meanwhile, Pag salt boasts a long tradition of production, as well as an extremely high quality recognized throughout the world. This salt was the first one in Croatia to receive a protected designation of origin thanks to the clean sea of the Pag Bay and its high purity with no heavy metals. In addition, salt depots (warehouses) are protected monuments of Pag's industrial architecture. In one of them (Ferdinand), the visitors can see a permanent exhibition dedicated to salt making. We also recommend you to visit the Pag Salt Pan, which attracts many tourists as the old drying production process can still be seen there. Meanwhile, a sunken 18th-century boat has been discovered by chance near the majestic stone walls of Croatia's medieval city of Dubrovnik. Ivan Bukelic was working on a water pipeline in Dubrovnik's old port back in April when he found a wooden structure buried in the seabed. 'I can now say I discovered a boat at the Old Town Dubrovnik,' Bukelic, who is a diver and undersea builder from Dubrovnik, said. He added the vessel was some 60-80 centimetres (23-31 inches) under the sea bottom. A key trade port in the Adriatic Sea in medieval times, Dubrovnik has been declared a UNESCO protected heritage site. It attracts huge crowds of tourists, especially during the summer, and is also known as a filming site for HBO's Game of Thrones series. The remains of the boat in Dubrovnik's old port have been protected for further examination. 'We still cannot speak of the type of vessel or its dimensions but we can say for certain, based on the results of radiocarbon analysis that it was from late 18th century,' marine archaeologist Irena Radić Rossi said. Radić Rossi said the aim is to continue with the research in cooperation with Croatia's Ministry of Culture: 'We must protect it for the future.' Agence France-Presse
The Guardian
2 days ago
- General
- The Guardian
Grilled sardines and tomato and anchovy pie – Irina Janakievska's Balkan recipes for summer
Along the Adriatic coast, sardines are usually grilled over an open fire (na gradele) and served with lemon, excellent local olive oil and blitva, a side dish of young swiss chard, potato and garlic. Fresh sardines are key (they should smell of the sea) and do cook them whole (the heads add wonderful flavour and the small bones soften during cooking). On the Croatian island of Vis, two beloved pogačas (bread)– viška and komiška – tell a tale of friendly rivalry. Both are savoury bread pies (pogača being the word for bread and similar in both composition and etymology to Italian focaccia) filled with onions and salted fish (typically anchovies or sardines), a nod to the island's ancient fishing and seafaring heritage. The key difference? Tomatoes. In Vis town (one side of the island), they're absent; in Komiža (the other side of the island), they're essential and cooked down into a rich sauce. The tomato version is a perfect celebration of summer. The short fermentation time enhances the sauce's depth of flavour, but not overpoweringly so – it is slightly funky, garlicky and spicy, but with a burst of freshness from the citrus and herbs. If you are adept at fermentation, feel free to leave it longer (seven to 14 days), because the flavour will get more complex with time. Once blended, the sauce will keep in the fridge for up to a week. Prep 20 minFerment 72 hr+Marinate 15 min Cook 45 min Serves 4-6 For the tomato sauce300g green tomatoes, roughly chopped1-2 long red or green chillies (30g), sliced, or more to taste1-2 garlic cloves, peeled and sliced¼ tsp black peppercorns Flaky sea salt and black pepper 1 tsp caster sugar150ml filtered water, or boiled and cooled water3 tbsp lemon juice 1 tbsp white balsamic vinegar, or apple cider vinegar 30g fresh parsley, leaves picked and finely chopped10g fresh oregano, leaves picked and finely chopped For the sardines1-1.2kg fresh whole sardines (about 20-24 fish), gutted and descaled3 tbsp extra-virgin olive oil, plus extra for cooking2 garlic cloves, peeled and minced2 fresh rosemary sprigs, leaves stripped and finely chopped2 lemons, 1 zested and juiced, 1 cut into wedgesFresh bay leaves (optional) Start the sauce three or four days in advance. In a clean, sterilised 500ml jar, layer the tomatoes, chillies, garlic and peppercorns. Dissolve 3g salt and half a teaspoon of sugar in the filtered water, then pour this over the tomatoes, ensuring everything is submerged (use a fermentation weight or press down with a smaller sterilised jar). Cover loosely with a lid or cheese cloth and leave at room temperature for three to four days, stirring daily. It should smell tangy, with bubbles forming by day two or three. To cook, drain the tomatoes (reserve the brine), transfer the mix to a food processor with the remaining half-teaspoon of sugar, the lemon juice and vinegar, and blend to a chunky or smooth sauce according to your preference. Stir in the herbs, then adjust the salt or acidity to taste; if need be, add a splash of reserved brine. Rinse the sardines under cold water, pat dry with paper towel and put in a shallow dish. In a small bowl, mix the oil, garlic, rosemary, lemon zest, a tablespoon of salt and half a teaspoon of ground black pepper, then coat the fish in this marinade and set aside for at least 15 minutes. For outdoor cooking, prepare a barbecue and let the coals burn until they are covered with a layer of white ash. Oil the grates to prevent sticking or use a fish basket, and scatter bay leaves (if using) directly on to the hot coals. Lay the sardines perpendicular to the grates, so they won't fall through (or in the basket) and grill for three to four minutes per side, until the skin is crisp and slightly charred and the flesh is opaque and flaky. (For indoor cooking, heat the grill to its highest setting, arrange the fish on a large lined baking sheet and grill for eight to 10 minutes.) Serve on a platter with lemon wedges and the tomato sauce in a bowl on the side. Good-quality tomato puree is a great shortcut for fresh tomatoes, and I love adding olives for extra flavour. For a vegan version, use capers instead of anchovies. Pogača is traditionally made with a firmer dough, but I prefer this slow-prove, no-knead method for a lighter texture. Serve warm, cut into squares, with the best olive oil you can find. A glass of plavac mali wouldn't go amiss, either. Prep 15 min Prove 2 hr+ Cook 1 hr 30 min Serves 8-12 For the dough10g fast-acting dry yeast 1 tbsp caster sugar, or honey525g lukewarm water750g strong white bread flour, sifted, plus extra for dustingFlaky sea salt and black pepper3 tbsp extra-virgin olive oil, plus extra for brushing For the filling4 tbsp extra-virgin olive oil3-4 brown onions (about 750-800g), peeled, halved and sliced into thin half-moons2 tbsp tomato puree, ideally double concentrate50g tin anchovy fillets in olive oil, drained and the oil reserved100g pitted black olives (ideally in olive oil), quartered lengthways2 sprigs fresh rosemary, leaves stripped and roughly chopped10g fresh oregano, leaves stripped and roughly chopped Mix the yeast, sugar and water in a small bowl and set aside for five to 10 minutes, until frothy. Combine the flour and a tablespoon of salt in a large bowl, make a well in the middle, then add the yeast mix and a tablespoon of oil and mix to a shaggy, sticky dough. Drizzle another tablespoon of oil over the dough, cover and leave to prove in a warm place for an hour to an hour and a half, until doubled in size. Knock back the dough: using a fork, lift and fold the edges of the dough up and over the centre, turning the bowl slightly each time. Repeat eight times, then shape back into a ball, cover and prove again for an hour to an hour and a half, until doubled in size. Meanwhile, make the filling. Put the oil in a sauté pan on a medium-high heat. Add the onions, half a teaspoon of salt and three or four tablespoons of water, then cook, stirring occasionally, for 25-30 minutes, until soft and golden. Stir in the tomato puree and a generous grind of black pepper, cook for another two or three minutes, then take off the heat and leave to cool. Heat the oven to 220C (200C fan)/425F/gas 7 and brush a large 24cm x 34cm baking tin with the remaining oil. Tip the dough on to a lightly floured work surface and divide it into two pieces, one slightly larger than the other. Flour your hands and roll each piece into a ball, then transfer the larger piece to the oiled tin. Using your fingertips, gently press and stretch the dough to cover the bottom of the tin. Spread the cooled onion mix over the dough, arrange the anchovies on top, and scatter on the olives, rosemary and oregano. Flour your hands again, stretch the second piece of dough, and place it over the filling. Pinch and fold the edges to seal, then prick holes all over the top with a fork. Brush all over with the reserved anchovy oil and sprinkle over a generous pinch of flaked salt. Bake for 25-30 minutes, until deep golden brown. Remove and leave to cool for at least 15 minutes before slicing and serving. Irina Janakievska's book, The Balkan Kitchen, is published by Hardie Grant at £27. To order a copy for £24.30, visit
