Egypt is one of the countries with the longest documented history in the world: the pharaonic civilization dates back over 5,000 years ago and has left some of the most iconic archaeological evidence of human history, from pyramids to temples along the Nile.
A passionate diver and snorkeler, a few years ago I went to Sharm el Sheikh, in the Red Sea, to see one of the world's most important coral reefs. The Red Sea is famous for its marine biodiversity: warm waters, incredible visibility, and an enormous quantity of corals and tropical fish. For those who love the sea, it's truly a natural paradise, especially for snorkeling and diving.
However, Sharm is also one of Egypt's most touristy destinations. Resorts, organized villages, and facilities designed for international tourism dominate much of the coast. It's a very different kind of travel from the more authentic Egypt of the inland areas or the Nile. And precisely for this reason, it's important to say it clearly: Sharm is not the "real" Egypt in the cultural and everyday sense of the country, but represents a very touristy and international version. That said, if your goal is the sea, the seabed, and diving, it's probably one of the best places in the world.
Egypt has a unique history that has profoundly influenced the entire Mediterranean and Middle East. From pharaonic dynasties to the Greco-Roman era, through Islamic influence and the modern period, the country has always been a meeting point between diverse civilizations. This is still reflected today in the culture, architecture, and daily life. Major cities like Cairo show a completely different face compared to the Red Sea tourist areas: more chaotic, more intense, much more tied to the country's real life.
Food in Egypt is very much linked to tradition and local ingredients. One of the most typical dishes is koshari, a combination of rice, pasta, lentils, and tomato sauce with crispy onions on top. It's a simple dish but very representative of popular cuisine. Also widely spread are falafel (taameya in the Egyptian version), often made with fava beans instead of chickpeas, served in pita bread with vegetables and sauces.