(NAPSA)—People with a taste for travel—including the armchair variety—may be glad to know about travel guides featuring such fascinating food facts as: ITALIAN. RIVIERA. WALL oan : MILAN SheLAKES silat ROME ER SPAIN abat MEITALY 4 Beautifully illustrated guidebooks makegreatgifts as well as trip-planning resources. Small plates with big taste in Spain: Tapas are small snacks that originated from a bartender’s practice of covering a glass with a sauceror tapa (cover). In Spain,it’s customary to move from barto bar, sampling the specialties of each. Tapas are usually eaten standing. *Enjoy a morning feast in Ireland: Traditionally, the Irish start the day with a huge breakfast: bacon, sausages, black pudding, eggs, tomatoes and brown bread. In Northern Ireland, add potato cakes and sodafarls for an “Ulster Fry.” *Take your time in Italy: Lunch is generally between 12:30 and 2:30 p.m. and, particularly in the south, all other activity stops between these hours. Dinneris at about 7:30 p.m. and goes on until 11 p.m.orlater. *Beer for breakfast in Germany: The Bavarians’ hearty, nononsense dishes are what the world considers German cuisine. Weisswurst (white sausages with a beer pretzel) are enjoyed in the morning, often with a beer, while dinner might be soup with liver dumplings, roast pork, sauerkraut and a pile of potato dumplings. Take your pick in London: Borough Market’s busystalls of regional and continental food are a microcosm of what Londonerseat. There are English and Irish cheeses, Scottish beef, Welsh lamb, Devon cider, Suffolk oysters and more. These tasty tips come from DK Eyewitness Travel Guides, the genuine “all-in-one” guides for detailed information on food, sights, history, entertainment, shopping, trans- portation, maps, hotels and restaurants. Knownfor rich illustrations, custom-drawn cutaways, floor plans andreconstructions of major buildings and museums, they’re available where booksare sold.
