Lucadea.com - Author: Dao

20 October 202620 October 2026

A Quiet Morning in Sestri Levante’s Old Town

A Quiet Morning in Sestri Levante’s Old Town.
This morning I took a walk through the old lane in Sestri Levante and found it almost completely empty. It was a lovely surprise to see such a familiar part of town without the usual crowds. I often pass through here among people browsing the shops, chatting as they walk or sitting at the outdoor tables, but today the street felt wonderfully peaceful. I couldn’t resist taking a photograph while I enjoyed the quiet atmosphere.
The narrow street is one of the characteristic features of the town centre, lined with colourful buildings, shopfronts and cafés that bring the area to life throughout the day. In this picture, the warm pink and terracotta façades stand out against the pale sky, while the shutters, wall lanterns and decorative balconies add character to the buildings. On the right, the restaurant tables are waiting for their first guests, making the scene feel as though the day is only just beginning.
I particularly enjoy seeing places like this early in the morning. Without the usual movement of people, small details become easier to notice: the uneven stone paving underfoot, the shape of the old façades and the way the street draws the eye towards the colourful buildings in the distance. The view feels different from the busy scene that will develop later, when visitors and locals fill the lane again.
Sestri Levante is a seaside town in Liguria, north-western Italy, best known for the Bay of Silence and the Bay of Fables. Yet I think the historic centre has its own special charm, beyond the famous coastal views. Its narrow lanes invite you to slow down, look at the architecture and discover the everyday details that make the town distinctive. The atmosphere changes throughout the day, and even a familiar street can feel completely new when it is nearly empty.
That was what I wanted to capture in this morning’s photograph. I didn’t need a dramatic view or a famous landmark; the simple beauty of the street was enough. The colourful buildings, old stone pavement and quiet outdoor seating came together to create a scene that felt calm and inviting. For me, photography is often about noticing these little moments and preserving them before the bustle returns.

Do you enjoy exploring Sestri Levante’s old town when the streets are still quiet, or do you prefer the lively atmosphere later in the day? Add an comment or go to the bottom of the site to read what other visitors have written.

Photo taken with iPhone 17e.

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9 September 20269 September 2026

Đậu đũa xào thịt heo cooked at home in Italy, the recipe

Padella di Đậu đũa xào thịt heo con fagiolini e maiale saltati in casa in Italia, piatto vietnamita casalingo ricco e saporito

Đậu đũa xào thịt heo cooked at home in Italy.
The smell of stir-fried long beans and pork fills my kitchen here in Italy, and every time I prepare Đậu đũa xào thịt heo, I feel like I am reconnecting with my roots in Vietnam. This simple Đậu đũa xào thịt heo dish carries more meaning than just food for me; it is memory, family, and distance all in one pan.
I live in Italy, and cooking Đậu đũa xào thịt heo here has become part of my daily rhythm, blending Vietnamese tradition with Italian life. The sound of pork sizzling in the pan, followed by the fresh green beans, creates a familiar harmony that reminds me of home kitchens in Vietnam. Even here in Europe, the spirit of Đậu đũa xào thịt heo remains unchanged.
While I cook, I often think about how food travels with us. My husband watches me prepare this dish, curious about every step, and for him it is a small window into another culture. I sometimes write about similar Vietnamese dishes on my blog, especially those I adapt while living abroad, and this recipe is one of the most meaningful.
If you are visiting Italy or simply curious about Vietnamese home cooking, this is one of those dishes that shows how simple ingredients can create something deeply emotional. It is not just stir-fried beans and pork; it is a story in a pan.
A lesser-known detail is that this dish is often cooked in many variations across Vietnam, depending on the region, but the heart of it always stays the same: quick cooking, strong flavor, and family sharing.

Ingredients

– Long green beans (đậu đũa);
– Pork pieces;
– Garlic;
– Fish sauce;
– Soy sauce;
– Oil;
– Salt and pepper.

Preparation

First, I prepare all the ingredients ahead of time, as this dish requires quick, high-heat cooking. I cut the long green beans (đậu đũa) into pieces about 4–5 cm, trying to keep them the same size for even cooking. I choose a slightly fatty pork, so it remains more tender and flavorful in the pan, and I cut it into bite-sized pieces.
I heat a wok or a large skillet with a drizzle of oil. Once the oil is hot, I add the minced garlic and let it brown slightly, being careful not to burn it, as this would give the dish a bitter flavor.
At this point, I add the pork and sauté it over medium-high heat. I let it brown well on all sides, until it turns a light golden brown and begins to release its aroma. If needed, I add a pinch of salt and a grind of pepper to immediately flavor the base.
When the meat is almost cooked (but still slightly tender), I raise the heat and add the green beans. I quickly sauté them with the meat, stirring often to blend the flavors without letting them become too soft: they should remain crunchy and maintain their bright green color.
At this point, I pour in the fish sauce and a small splash of soy sauce. The aroma immediately changes, becoming more intense and “Vietnamese.” I continue sautéing everything for a few minutes, until the green beans are cooked but still firm and the meat is perfectly coated in the sauce.
If the dish is too dry, I add a tablespoon of hot water to create a light sauce that binds the ingredients better.
Before turning off the heat, I taste and adjust if necessary with a splash of fish sauce or a pinch of pepper.
I serve the Đậu đũa xào thịt heo immediately, still steaming hot, often accompanied by plain white rice, which perfectly absorbs the juices from the meat and green beans.

And every time I serve it, I ask myself again: how can something so simple feel so close to home even when you are far away? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Honor 20.

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5 July 2026

Bay of Silence on a June morning

La Baia del Silenzio la mattina del primo giugno 2024

Bay of Silence on a June morning.
Arriving at the Bay of Silence on the morning of June 1st 2024 means finding a place that keeps its charm even when it is crowded, as if beauty and human presence coexist in a fragile balance. Many people searching for Bay of Silence things to see or Sestri Levante what to see in Liguria imagine calm, empty water, but a summer morning tells a much more vibrant story.
That morning, after some time, I went back to the Bay of Silence and took a few photos for my husband. The beach was really full of people, as you can clearly see in the scene: umbrellas close together, people moving slowly across the sand, and the sea still keeping its calm color, almost indifferent to the activity on the shore.
I was in Sestri Levante, Liguria, Italy, in one of those places that completely changes depending on the time of day and the season. The Bay of Silence is a small, sheltered space shaped by its natural curve, and because of that it never completely loses its identity, even when it is busy.
If you are visiting Sestri Levante, this is usually one of the most iconic spots, often described as peaceful and almost suspended in time. But on days like this, it also shows its everyday side, full of movement, conversations, and summer energy. It is interesting how the same place can tell such different stories.
A small detail worth knowing is that the name “Bay of Silence” comes from its contrast with the nearby Bay of Fables, which is wider and more open. The poetic name remains even when real silence is replaced by the sound of summer life.

Looking back at the photos, I am always struck by this mix of chaos and natural beauty. Have you ever returned to a famous place and found it completely different from what you remembered? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with iPhone SE.

Bay of Silence on a June morning – Baie du Silence un matin de juin – Bahía del Silencio en una mañana de junio – Baía do Silêncio numa manhã de junho – Bucht des Schweigens an einem Morgen im Juni – Vịnh Im Lặng vào một buổi sáng tháng sáu – 六月清晨的寂静湾 – 6月の朝の沈黙の湾

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

24 April 202624 April 2026

A purple rose in the home garden

Rose porpora in un giardino vicino casa con abitazione sullo sfondo

A purple rose in my garden.
This morning I went out early, when the air is still cool and everything seems quieter. Near our house, there’s a small garden I like to look at every now and then, slowly. Today, however, something immediately caught my eye: a rose with an intense color, a red so deep it almost looks purple.
I took the first photo from a distance. I liked the overall effect: the roses in the foreground and, behind them, the house and garden in the background. It’s a simple, everyday scene, but precisely for this reason, authentic. You don’t have to go far to find something beautiful; sometimes, all it takes is a moment to stop and take a closer look at what’s around you.
Then I moved closer. The other two photos reveal a more intimate, quieter detail. The petals are full, soft, slightly open. The morning light barely touches them, delicately changing the color: in some places, it’s darker, almost velvety, in others, it sparkles with brighter reflections. Looking at them so closely, it came naturally to me to pause for a moment, as if that rose deserved a little more time.
There’s something special about photographing flowers like this, without preparation, without trying to get the perfect shot. It’s a simple gesture, but one that makes me feel present. This purple rose, in its little corner of the garden, has become a moment to remember for me: a gentle light, an intense color, and a feeling of calm.
Roses have always fascinated me, especially those with darker hues. They have a different, deeper, almost mysterious character. But beyond the meanings, what I carry with me today is the feeling of this morning: tranquil, silent, full of small details that often go unnoticed.

Do you ever stop to observe a flower like this, for no particular reason?
Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with iPhone 17e.

Deep purple rose in a garden near home – Rose pourpre dans le jardin près de la maison – Rosa púrpura en el jardín cerca de casa – Rosa púrpura no jardim perto de casa – Purpurrote Rose im Garten nahe Zuhause – Hoa hồng tím đậm trong khu vườn gần nhà – 靠近家中的花园里的深紫色玫瑰 – 家の近くの庭に咲く濃い紫のバラ

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

2 April 2026

Vietnamese cuisine: Cơm hến a Huế, the recipe

Vietnamese Cuisine: Cơm hến in Huế, the Recipe.
Yesterday morning we entered the bustling Đông Ba Market, in the heart of Huế. Among stalls selling tropical fruit, fragrant spices, and small makeshift kitchens, I stopped in front of a woman preparing one of the city’s simplest and most popular dishes: Cơm hến.
Huế is famous for its intense and contrasting cuisine, and this dish is a perfect example. Cơm hến is made with small river clams called hến, traditionally caught in the Perfume River. They’re tiny, but they have a very strong and distinctive flavor.
To be honest, yesterday I barely noticed the clams in my bowl. Perhaps because my European husband was sitting next to me, and the vendor thought it best to avoid overdoing it with an ingredient that many foreigners might find a bit too intense. It often happens in Vietnam: when vendors see a tourist, they try to make the dish a little easier.
Despite this, the result was still delicious. A base of white rice, on top of which are added crunchy sprouts, fresh herbs, toasted peanuts, chili pepper, and a few pieces of fried rind. A small hot soup made with the clam broth always comes alongside the bowl.
The beauty of cơm hến is precisely the combination of textures: the soft rice, the fresh herbs, the crunchy peanuts, and the spicy touch of chili pepper. It’s a humble dish, born from the popular cuisine of Huế, but rich in flavor and history.

Ingredients

– 2 bowls of cooked white rice;
– 100 g of small clams (optional but traditional);
– 2 tablespoons of toasted peanuts;
– a handful of bean sprouts;
– Vietnamese herbs (mint and coriander);
– a few thin slices of green banana or unripe mango;
– 1 fresh red chili pepper;
– fried pork rind or rice crackers;
– 1 tablespoon fish sauce;
– 1 teaspoon fermented shrimp paste (mắm ruốc, typical of Huế);
– shallot or garlic oil;
– toasted sesame seeds.

Preparation

Wash the clams thoroughly and cook them in a little water until they open. Reserve the broth; it will be served separately as a soup.
Quickly sauté the clams with a drizzle of oil, garlic or shallots, and a little fish sauce.
Place the white rice in a bowl.
Top with the clams, toasted peanuts, bean sprouts, herbs, and thin slices of green banana or unripe mango.
Garnish with chili pepper, sesame seeds, and a few pieces of crispy rind.
Serve with a small bowl of hot clam broth on the side.
The best way to eat it is simple: mix everything together. In Huế, everyone adds more chili pepper, more broth, or more herbs according to their taste. And it’s precisely this freedom that makes cơm hến so special.
And as you eat this simple dish, surrounded by the noise of the market and the aroma of street food, you’ll understand why Huế cuisine is considered one of the most fascinating in Vietnam.

Have you ever tried Vietnamese cuisine? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Oppo Reno 12.

Vietnamese cuisine: Cơm hến in Huế, the recipe – Cuisine vietnamienne : Cơm hến à Huế, la recette – Cocina vietnamita: Cơm hến en Huế, la receta – Cozinha vietnamita: Cơm hến em Huế, a receita – Vietnamesische Küche: Cơm hến in Huế, das Rezept – Ẩm thực Việt Nam: Cơm hến ở Huế, công thức – 越南美食：顺化蚬饭的做法 – ベトナム料理：フエのコムヘンのレシピ

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

2 April 2026

Dĩa bánh ướt và bánh ít ram a Đà Nẵng

Day bánh ướt và bánh ít ram in Đà Nẵng.
Yesterday afternoon, on my way home to Da Nang, I stopped at a small neighborhood stall. These are the kind of simple places you easily find on the streets of Vietnam: a few low tables, colorful plastic plates, and quick but flavorful cuisine.
I ordered day bánh ướt và bánh ít ram, a dish that combines two much-loved specialties of central Vietnam.
The thin rice sheets of the Bánh ướt were soft and glossy, lightly topped with green onions, freshly sliced chili peppers, and a bit of crispy fried onion. They’re simple but very fragrant, and when mixed with the sauce, they become even more delicious.
Beneath and alongside the pastry were Bánh ít ram, a specialty originating from the Bình Định Province region. This dish has a very unique characteristic: it combines two different textures in the same bite. Below is a crispy fried base, on top a small, soft sticky rice dumpling with a savory filling.
The dish also featured small pieces of chả, a little dried shrimp powder, and of course the fish sauce, the classic Nước chấm, which binds all the flavors together with its balance of salty, sweet, and slightly sour.
It’s one of those simple dishes easily found in the working-class neighborhoods of Đà Nẵng, far from the touristy restaurants. Here, the cuisine remains the same as everyday fare: quick, affordable, and incredibly flavorful.
Every time I stop in these little places, I’m reminded of how rich Vietnamese cuisine can be, even in the simplest preparations.

Have you ever tried Vietnamese cuisine? Add a comment or scroll down to see what other visitors have written.

Photos taken with Oppo Reno 12.

Dĩa bánh ướt và bánh ít ram in Da Nang – Dĩa bánh ướt et bánh ít ram à Da Nang – Dĩa bánh ướt y bánh ít ram en Da Nang – Dĩa bánh ướt e bánh ít ram em Da Nang – Dĩa bánh ướt und bánh ít ram in Da Nang – Dĩa bánh ướt và bánh ít ram ở Đà Nẵng – 岘港的 bánh ướt 和 bánh ít ram 拼盘 – ダナンのバインウットとバインイットラム

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

2 April 2026

Cháo chân vịt: boiled duck legs

Cháo chân vịt: Boiled Duck Legs.
When I return to Vietnam, I like to share not only the finished dishes, but also the moments that come before the actual cooking. This photo shows one of those simple yet important steps: a plate of boiled duck legs, ready to be used in the preparation of Cháo chân vịt.
We were at my sister’s house, and as often happens in Vietnamese kitchens, preparation began slowly. Duck legs always require very thorough cleaning. First, they are carefully washed and then blanched for a few minutes in hot water. This step is important because it removes impurities and prepares the meat for the longer cooking that will later take place in the rice soup.
Looking at the dish like this, simple and without seasoning, it might seem like an unusual ingredient. In reality, it is highly prized in Vietnam. Duck legs have a distinctive texture, rich in collagen, which during slow cooking releases a natural gelatin that makes the cháo creamier and more flavorful.
While these legs rested on the plate, the rest of the ingredients were being prepared in the kitchen: rice, broth, and aromatic herbs. These are quiet, almost silent moments, part of everyday life. It’s not a complicated preparation, but it requires patience and attention, just like many Vietnamese recipes.
Soon everything will end up in the same pot, and these legs will become part of a warm and nourishing soup. Cháo chân vịt is one of those simple dishes that perfectly express home cooking: humble ingredients, carefully crafted to create something deeply comforting.
And looking at this photo, for me it’s not just an ingredient: it’s the beginning of a dish that smells of home.

Would you eat this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Oppo Reno 12.

Cháo chân vịt: boiled duck feet – Cháo chân vịt : pattes de canard bouillies – Cháo chân vịt: patas de pato hervidas – Cháo chân vịt: pés de pato cozidos – Cháo chân vịt: gekochte Entenfüße – Cháo chân vịt: chân vịt luộc – Cháo chân vịt：水煮鸭脚 – Cháo chân vịt：茹でたアヒルの足

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

2 April 2026

Ốc Lể: small sea snails to nibble on

Ốc Lể: le piccole lumache di mare da sgranocchiare

Ốc Lể: tiny sea snails to munch on.
Sometimes the simplest dishes are the ones that bring me home most easily. ốc lể, these tiny sea snails, are more than just food to me: they’re almost a snack, a pastime, something to eat slowly while chatting or watching television.
When I was younger, I often ate them at small street stalls in central Vietnam. But I also like to prepare them at home. It’s not a complicated dish, on the contrary. The important thing is to have fresh snails and some fragrant ingredients that enhance their seafood flavor.
I usually cook them quickly with lemongrass, chili pepper, a pinch of salt, and a drizzle of fish sauce. Sometimes I also add a little oil to the fried shallots, which makes everything even more fragrant. Just a few minutes on the stove and the aroma fills the kitchen immediately.
The fun part, however, isn’t so much cooking them as eating them.
The ốc lể are tiny. To remove the mollusk from its shell, you need a toothpick or a small wooden tip. You gently insert it into the shell and extract the little snail with a small movement. Then you move on to the next one, and then the next.
It’s almost a ritual.
When I sit down with a bowl in front of me, I can stay there for an hour, picking one at a time. It’s not a dish you eat in a hurry. It’s more like munching on seeds or nuts. We talk, laugh, tell stories, and meanwhile the snails slowly disappear from the plate.
My husband occasionally looks at me amusedly because I’m proceeding slowly, shell after shell. But that’s precisely the beauty of the ốc lể: they don’t just fill your stomach, they also fill your time.
In Vietnam, many eat them at evening stands with a cold beer, sitting on small plastic stools along the road. I also enjoy making them at home, when I want something simple that tastes of the sea and brings back memories.

Have you ever eaten sea snails so small you had to pick them out one at a time with a toothpick? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Oppo Reno 12.

Oc Le sea snail snack Vietnam – Oc Le caracoles marinos vietnamitas – Oc Le caracóis do mar vietnamitas – Oc Le Meeresschnecken Snack Vietnam – Oc Le ốc biển ăn vặt Việt Nam – Oc Le 越南海螺小吃 – Oc Le ベトナムの小さな巻貝スナック

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

2 April 20262 April 2026

Vietnamese cuisine: chíp chíp hấp, the recipe

Cucina vietnamita: chíp chíp hấp, la ricetta

Vietnamese Cuisine: Chíp Chíp Hấp, the Recipe.
A few nights ago, in Quy Nhon, we ordered a dish that for many Vietnamese is a simple, everyday staple, yet one that always surprises me with its intense aroma: Chíp Chíp Hấp.
It was a calm evening, the sea not far away, and the air still warm. A large, steaming bowl filled with small local clams arrived on the table, steamed open and immersed in a fragrant broth. On top, thin slices of lemongrass, ginger, and a few red chili peppers added color and promised a bold flavor.
Chíp Chíp are small clams that are very common along the coast of central Vietnam. In seafood restaurants or local eateries, they are often cooked in the simplest way possible: steamed. It is precisely this simplicity that allows the flavor of the sea to take center stage.
When the dish arrives, it is usually accompanied by small bowls of sauces. One with soy sauce and fresh chili pepper, another with a more aromatic green sauce. Everyone can dip the clams to their liking, but often the light, fragrant broth that forms during cooking is enough.
I love how in Vietnam, even the simplest dishes strike a perfect balance between fresh ingredients and natural flavors. Lemongrass adds a citrus note, ginger adds freshness, and chili pepper adds a subtle heat that livens things up.
At the end of dinner, the same thing always happens: when the clams are finished, someone picks up the bowl and drinks the remaining broth. It’s too good to leave it there.
Here’s how to make this dish at home.

Ingredients

– 1 kg small clams;
– 2 stalks lemongrass;
– 1 piece fresh ginger;
– 1 red chili pepper;
– 2 spring onions;
– 200 ml water;
– salt or fish sauce (optional).

Preparation

Wash the clams thoroughly and let them purge in salted water to remove any sand.
Thinly slice the lemongrass and julienne the ginger.
Place the clams in a pot with water, lemongrass, ginger, and chili pepper.
Cover with a lid and cook over medium heat until the clams open.
Add the chopped spring onions and stir lightly.
Serve immediately with the cooking broth.
This dish is perfect as an appetizer or as a sharing centerpiece. It’s light, fragrant, and captures all the flavors of the Vietnamese coast.

Would you like to try this simple yet fragrant dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Oppo Reno 12.

Vietnamese cuisine: chíp chíp hấp, the recipe – Cuisine vietnamienne : chíp chíp hấp, la recette – Cocina vietnamita: chíp chíp hấp, la receta – Cozinha vietnamita: chíp chíp hấp, a receita – Vietnamesische Küche: chíp chíp hấp, das Rezept – Ẩm thực Việt Nam: chíp chíp hấp, công thức – 越南美食：chíp chíp hấp 食谱 – ベトナム料理：チップチップハップのレシピ

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

2 April 20262 April 2026

An amazing Margherita pizza at 4P’s Nha Trang

Una Margherita sorprendente da 4P’s Nha Trang

A surprising Margherita pizza at 4P’s Nha Trang.
When you travel for several weeks away from home, sometimes you crave a familiar flavor. Not out of nostalgia, but for the pleasure of stopping for a moment and enjoying something reminiscent of Italy. My husband often experiences this with pizza. So, during our trip to Vietnam, one evening in Nha Trang we decided to treat ourselves to a Margherita pizza.
We chose 4P’s Pizza, a well-known chain in Vietnam that has built a truly impressive reputation among pizza lovers in recent years. I must admit, I was curious: finding truly good pizza outside of Italy isn’t always a given.
As soon as you enter the restaurant, you’re greeted by a modern yet welcoming atmosphere. The kitchen is organized so you can see the pizza makers at work and, above all, the wood-fired oven. And that’s where it all begins: the heat of the oven, the hand-rolled dough, the quick and precise movements of those who carefully prepare a pizza.
Naturally, we ordered a Margherita. It’s the simplest pizza, but precisely for this reason, it’s the one that best expresses the quality of a pizzeria. When it arrived at the table, I was immediately struck by its appearance: the bright red of the tomato, the white of the slowly melting mozzarella, and a few leaves of fresh basil. Three essential ingredients, yet capable of creating a perfect balance.
The dough was light, with a nicely puffed and slightly golden crust. The aroma of the wood-fired oven was clearly noticeable. From the first bite, I realized that this wasn’t just a good pizza “for Asia”: it was simply a good pizza, period. The soft dough on the inside and slightly crispy on the outside, the balanced tomato sauce, and the creamy mozzarella created a result surprisingly close to that of many excellent Italian pizzerias.
My husband smiled immediately after the first piece, and that’s always the best possible assessment.
When traveling, we love discovering local food, markets, and traditional Vietnamese dishes. But every now and then, it’s also nice to take a short break and rediscover a flavor that speaks of home. At this pizzeria in Nha Trang, we found just that: a simple, authentic Margherita pizza cooked in a wood-fired oven, offering a glimpse of Italy on the other side of the world.

Do you sometimes miss the taste of home? Add a comment or go to the bottom of the site to read what other visitors have written.