Lucadea.com - Food Photography, Recipes and Culinary Experiences

3 November 2026

Spanish Ham Hanging at Barcelona’s Boqueria Market

Prosciutti spagnoli appesi nel mercato della Boqueria a Barcellona

Spanish Ham Hanging at Barcelona’s Boqueria Market.
Walking through La Boqueria Market along Barcelona’s famous La Rambla, it is almost impossible to miss the rows of Spanish hams hanging from the stalls. Whole legs of jamón are displayed one beside another, creating a distinctive scene that immediately catches the attention of visitors. Spanish cured ham is one of the country’s best-known gastronomic specialities, and here it takes centre stage among the many products offered by the market.
During one of my visits to Barcelona, I decided to photograph these stalls because I found their display particularly interesting. The photograph captures a familiar sight inside Mercat de la Boqueria, located along La Rambla, roughly halfway down this famous avenue. We are in Barcelona, Catalonia, Spain, in one of the busiest areas of the city, where the traditional food market has become an essential stop for both locals and international visitors.
The first thing that stands out when approaching these counters is the number of whole hams hanging from the ceiling. Their shapes, colours and labels make the display almost impossible to overlook. They are not simply decorative objects arranged for tourists: they are genuine food products that reflect an important part of Spanish culinary tradition. For many people visiting Barcelona, seeing these hams is just as much a part of the market experience as tasting local dishes or exploring the colourful fruit and vegetable stalls.
In Spain, the word jamón generally refers to cured ham, but there are several varieties with different characteristics. Two of the best-known types are jamón serrano and jamón ibérico. The former is produced from different breeds of pigs and traditionally cured for an extended period, while the latter comes from the Iberian pig breed and is often considered a particularly prestigious speciality.
One of the most appreciated varieties is jamón ibérico de bellota. The name refers to ham obtained from Iberian pigs raised in free-range conditions and fed mainly on acorns during the final stage of their development. Their diet and breeding conditions contribute to the distinctive flavour and texture of the finished product. This is one of the reasons why prices can vary considerably between different types of Spanish ham.
At the Boqueria stalls, visitors can find options for different budgets and preferences. You can purchase an entire cured ham, choose a smaller quantity or buy slices that have already been prepared and vacuum-packed. Many counters also offer freshly hand-cut ham, prepared by experienced staff using traditional knives. Watching the slicing process can be interesting in itself, as cutting thin, even slices is considered an important part of serving a good Spanish ham.
There is also the possibility of tasting the product before deciding what to buy. For someone unfamiliar with Spanish cured ham, this is a convenient way to discover the differences between varieties. The flavour can range from relatively delicate to rich and intense, depending on the type of ham, its curing process and the animal’s diet. Even a small tasting can give you a better idea of why this speciality is so appreciated in Spain.
Mercat de la Boqueria has a long commercial history. Although food trading in this part of Barcelona dates back much further, the market was officially inaugurated in its present location in 1840. Over the years, it has become one of the most recognisable landmarks along La Rambla and an important part of the city’s food culture.
I took this photograph to preserve a detail that I associate with the atmosphere of the market. I particularly like the way the whole hams are arranged, almost like a distinctive visual signature of the place. Urban photography is not always about buildings, monuments or impressive architecture. Sometimes a simple market stall can tell us something interesting about the local culture and everyday life of a city.
If you are visiting Barcelona and wondering what to see along La Rambla, I would certainly recommend taking some time to explore the Boqueria. Beyond the famous ham stalls, you will find a variety of food products, traditional specialities and colourful displays that make the market worth discovering. It is a lively place where food, commerce and tourism come together.
I have also shared other photographs of Barcelona on Lucadea.com, exploring different corners of the city and collecting memories of its streets, architecture and everyday scenes. Looking at these images together brings back the pleasure of discovering a city through the small details that make each visit memorable.

Have you ever tried Spanish jamón, and which variety would you choose if you had the opportunity to taste it directly at the Boqueria Market? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with the Canon EOS M100 camera and Canon EF-M 11-22 lens.

Here’s where the famous market on La Rambla is located:

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2 November 2026

Bún Thịt Nướng, a Delicious Vietnamese Dish

Bún thịt nướng, a delicious Vietnamese dish.
Among the many Asian specialities I enjoy discovering and, of course, photographing, Vietnamese food certainly deserves a place. This particular dish is called bún thịt nướng and is made with rice vermicelli, grilled pork, fresh vegetables and aromatic herbs, usually served with a flavourful sauce. It is an inviting combination of ingredients, textures and tastes that makes for a very interesting meal.
I enjoy photographing the dishes I come across while travelling or eating out. By now, anyone who follows these pages probably knows that very well! However, I don’t always stop at looking at food through my camera lens. This time, after taking a few photographs, I also tried the bún thịt nướng, and I have to say it was pretty good.
The first thing that surprised me was the temperature. I had expected a hot dish, perhaps with freshly prepared noodles and steaming grilled meat, but it was served cold or at room temperature. This is actually quite common for this Vietnamese speciality. The ingredients are arranged together in a bowl, but the rice noodles and vegetables are not served piping hot. The pork, on the other hand, is grilled before being added, creating a pleasant contrast between its rich flavour and the freshness of the other ingredients.
Bún thịt nướng is one of the best-known dishes in Vietnamese cuisine. Its name describes its main ingredients: bún refers to rice vermicelli, while thịt nướng means grilled meat. Pork is traditionally used and is often marinated before cooking with ingredients such as fish sauce, sugar, garlic and other seasonings. Grilling gives the meat a slightly caramelised surface and an intense aroma that works beautifully with the mild flavour of the noodles.
The bowl often includes lettuce, cucumber, carrots, bean sprouts and fresh herbs such as mint and coriander. It is usually served with nước chấm, a Vietnamese dipping sauce made with fish sauce, lime or vinegar, sugar and water, sometimes with chilli and garlic added. Depending on the recipe, chopped peanuts and crispy fried onions may also be included, adding extra texture and making the dish even more interesting.
The version I tried also came with a peanut sauce, which gave the dish a creamy, slightly sweet flavour. This is one of the things I appreciate about Vietnamese cooking: its ability to combine very different ingredients without making the result feel too heavy. The grilled pork has a strong flavour, the noodles are delicate, the vegetables add freshness and the sauces bring everything together.
I have to admit, though, that I am not particularly keen on very spicy food. Whenever I have a choice, I prefer not to add too much chilli or extra seasoning, even though I know that doing so means missing out on some of the characteristic flavours of Asian cuisine. Many dishes are already full of aromas and carefully balanced seasonings, and tasting them in their most authentic form would probably reveal flavours that I sometimes choose to leave aside. But what can I do? Everyone has their own preferences!
Even so, bún thịt nướng left me with a very good impression. It is a colourful and satisfying dish, particularly suitable for anyone looking for something different from the usual pasta dishes or hot meals. My initial surprise at finding it cold soon disappeared, and I especially enjoyed the contrast between the grilled pork, the rice noodles and the fresh ingredients.

And what about you? Have you already tried bún thịt nướng? Do you prefer the traditional version, with all its herbs and sauces, or do you also tend to go easy on the spices? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with a Canon EOS M100 camera and Canon EF-M 22 lens.

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1 November 2026

Veal Cordon Bleu with French Fries

Veal Cordon Bleu with French Fries.
Some dishes can make your mouth water just by looking at a photograph, and this veal cordon bleu served with classic French fries is certainly one of them. The picture is taken very close to the plate, almost like a close-up of the food itself. That framing draws attention to the most tempting details: the golden, crispy coating around the veal and the rich filling of cooked ham and Emmental cheese.
At home, we have always called this kind of dish valdostane. The name may vary depending on family habits and local traditions, but the basic idea is familiar: two slices of veal enclosing cooked ham and cheese, coated in breadcrumbs and cooked until the outside becomes beautifully golden. Inside, the cheese warms up and softens, creating that delicious contrast with the crisp coating.
It is a simple combination of ingredients, but one that works remarkably well. The veal provides the main structure, the ham adds flavour and the Emmental brings its distinctive taste and soft texture. The breadcrumb coating completes everything, adding a crunchy layer that contrasts with the tender filling. When the cheese is warm and soft inside the meat, every bite brings together several textures and flavours.
The name cordon bleu is widely used for breaded meat filled with ham and cheese. There are many versions of the dish, prepared with different types of meat and cheeses, and recipes can vary considerably from one household to another. This preparation also has similarities with dishes associated with the Alpine region, including the Italian valdostana, traditionally made by filling meat with ham and cheese before breading and cooking it. The names are not always used in exactly the same way, though: family customs and regional habits often determine what people call their favourite version.
And then there are the French fries. It would be difficult to imagine a more familiar side dish for this kind of meal. Golden, crisp and full of flavour, they are a perfect match for the rich veal cordon bleu. There is no need for an elaborate accompaniment or a complicated presentation. The meat is the star of the plate, while the fries provide another crunchy element and make the meal even more satisfying.
I took this photograph from very close to the food, leaving little room for anything else in the frame. The result is almost entirely focused on the dish. It is not a picture meant to show a beautifully arranged dining table or the whole setting of a meal. Instead, it captures a tempting detail: the breaded veal, its delicious filling and the familiar side of French fries. Sometimes a close-up is all that is needed to communicate how appetising a dish can be.
This is also the sort of meal that appeals to different generations. It is familiar, generous and comforting, without pretending to be a sophisticated restaurant creation. It belongs to the kind of everyday cooking that many people enjoy: recognisable ingredients, a satisfying combination of flavours and a plate that does not need much explanation.
There is something particularly appealing about recipes like this. They remind us that good food does not always have to be complicated. A couple of slices of veal, some ham, a little cheese and a crisp coating are enough to create a meal that feels special in its own straightforward way. Add a portion of French fries and the result is a classic combination that is hard to resist.

And what about you? Do you call this dish cordon bleu, valdostana, or does your family have its own name for these ham-and-cheese-filled veal slices? Add a comment or go to the bottom of the site to read what other visitors have written.

1 November 2026

Octopus at Palma’s Mercat de l’Olivar

Octopus at Palma’s Mercat de l’Olivar.
One of the nicest places where I have enjoyed a meal in Palma de Mallorca, in the Balearic Islands of Spain, is certainly the Mercat de l’Olivar, one of the city’s best-known covered markets. For anyone who enjoys good food, but also for those who love photographing the everyday life of the places they visit, this market is a real discovery. I visited it while exploring Palma and, alongside the food, I was naturally drawn to the colourful stalls and the attractive displays of fresh produce.
One of the things I particularly enjoy about Spanish covered markets is that they are much more than places to buy groceries. In many of them, traditional market stalls share the space with small bars, bistros and food counters where visitors can stop for a bite to eat. There is often a tempting choice of tapas, seafood, fish dishes, cured meats, cheeses and many other local specialities. It is a lovely way to experience a market: walk between the stalls, look at the products, choose something that catches your eye and enjoy a little snack.
Of course, the word market does not necessarily mean that everything is inexpensive! Eating at some of the small food counters can actually be quite costly. The quality of the ingredients and the central location can make a difference to the final bill. Still, when travelling, I think it is worth treating yourself from time to time, especially when there is something interesting and appetising to try.
The Mercat de l’Olivar is located in the centre of Palma and first opened in 1951. Its building is characterised by two large halls that meet to create a bright and welcoming space. Over the years, the market has been renovated and reorganised, with major improvements completed in 2003, while retaining its role as an important meeting place for residents and visitors alike. Inside, you can find stalls selling fruit and vegetables, meat, cheese, cured products and, of course, fish and seafood. The fish section is particularly interesting for anyone who enjoys looking at and photographing the products of the sea.
In this photograph, I decided to focus on a fish stall displaying some beautiful octopuses. I cannot say for certain how fresh they were, although their appearance and the way they were presented certainly made them look appealing. Octopus is one of the characteristic products of Mediterranean fish markets and features in many Spanish and Mallorcan recipes. It can be grilled, served in salads, accompanied by potatoes or used in more elaborate dishes. With their distinctive shapes and curling tentacles, octopuses also make fascinating photographic subjects.
For me, markets like this are full of opportunities to take photographs. There are colours, shapes, reflections, people working and customers choosing what to buy. Every stall is different and tells a little story about the food habits and traditions of the place. Fish counters are especially interesting because of the variety of subjects they offer: the colours of different species, the unusual shapes of shellfish and crustaceans, and the careful way everything is arranged and displayed.

And what about you? When you visit a Spanish city, do you enjoy stopping at its covered markets to taste local specialities and photograph the products on display? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with a Canon EOS M100 camera and Canon EF-S 10-18 lens.

I also found the official website of the market: mercatolivar.com.

1 November 2026

Glass Noodles in Vietnam with Vegetables and Seafood

Glass Noodles in Vietnam with Vegetables and Seafood.
Some of my favourite dishes in Asian cuisine are undoubtedly those made with noodles. I enjoy the wide variety available, their different textures and the many ways they can be combined with vegetables, meat, fish or seafood. During a trip to Vietnam, I tried this dish made with glass noodles, named for their distinctive transparent appearance.
Glass noodles have a texture and look that make them easy to distinguish from ordinary pasta. Once cooked, they become glossy and almost see-through, which explains their name. They are popular in several Asian cuisines and can be prepared with a wide range of ingredients and seasonings, depending on the country and recipe. They are often made from starches such as mung bean, sweet potato or other tubers, although the exact ingredients vary from one type of noodle to another.
The dish in this photograph was served with vegetables and seafood. It sounds like a promising combination: the soft, slightly chewy noodles work well with fresh vegetables and the savoury flavours of ingredients from the sea. This is exactly the kind of food I enjoy trying when travelling in Asia. It offers a chance to discover familiar ingredients prepared in different ways and to get a little closer to local food traditions.
There was, however, one small detail that becomes quite obvious when you look at the photograph: there was very little seafood! The noodles and vegetables filled most of the plate, while the seafood seemed to be hiding among the other ingredients. Sometimes a menu description creates the impression that a particular ingredient will be served in generous quantities, only for the finished dish to turn out rather differently. It is not necessarily a major problem, but when you choose a meal specifically because it contains seafood, you naturally hope to find a more satisfying portion.
Despite this small disappointment, I still love glass noodles and the many variations available in Asian restaurants. They are versatile, pair easily with different ingredients and can form the basis of both simple meals and more elaborate dishes. Their delicate appearance also makes them interesting to photograph, especially when they are mixed with colourful vegetables and other toppings.
For me, food is an important part of travelling. Trying local dishes is a way to explore a destination beyond its famous sights, even when a meal does not completely live up to expectations. Every new dish becomes part of the travel experience, and sometimes the little surprises are what make a food memory particularly memorable.

Have you ever tried glass noodles? Do you prefer them with vegetables, meat, or a generous helping of fish and seafood? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with a Canon EOS M100 camera and Canon EF-M 22 lens.

1 November 202631 October 2026

Trenette with pesto, a taste of Liguria

Trenette al pesto con parmigiano a Genova, un piatto ligure tradizionale fotografato a tavola

Trenette with pesto, a taste of Liguria.
Looking at this image, I am brought back to the simple pleasure of Italian cuisine, where the aroma of basil and the richness of a carefully prepared dish tell a story through every detail. This photograph captures a plate of trenette with pesto and generous parmesan, a traditional Ligurian pasta dish that immediately evokes the flavors and character of the region.
I took this photo on March 2, 2025 at 1:11:14 pm, capturing a quiet moment around the table where food becomes part of a personal memory. The scene is not about perfection or a carefully arranged composition; it is about the authenticity of a dish ready to be enjoyed. The green color of the pesto, the shape of the pasta, and the final layer of parmesan create a visual connection between taste and memory.
When I think about what to eat in Liguria, trenette with pesto is one of the first dishes that comes to mind. The recipe is strongly connected to Genoa, Liguria, Italy, where pesto has become an important symbol of local culinary culture. For me, this image represents more than a meal because it shows how a simple plate can preserve a sense of place.
A small curiosity about this preparation is that traditional Genoese pesto is made by combining basil, pine nuts, garlic, extra virgin olive oil, cheese, and salt into a fragrant sauce. The balance between fresh aromas and the savory notes of the cheese is what makes it so recognizable.
If you are visiting Liguria and looking for a dish worth trying, this pasta is one of the most meaningful choices because it expresses the identity of the area without being complicated. The photograph focuses on the everyday side of this tradition, the moment when a familiar recipe arrives at the table and becomes part of an experience.
I also enjoy sharing similar stories on my photo blog, where other images explore local food, places, and small details that create a connection between photography and memories. Like those previous posts, this one starts from a single frame and expands into a personal story.
The more I observe this photo, the more I appreciate how food photography can preserve emotions. A plate of pasta can become a visual reminder of a journey, a conversation, or a moment shared with someone special.

What traditional dish from your country or region would you choose to photograph because it tells your own story? Add a comment or go to the bottom of the site to read what other visitors have written.

If you want to know the recipe for authentic Genoese pesto, I invite you to read the article written some time ago by my dad Loris. Want fresh Genoese Basil DOP delivered directly to your door anywhere in Italy? Check out this offer for you.

Photos taken with Oppo Reno 12.

31 October 2026

A Classic Ligurian Seafood Starter

A Classic Ligurian Seafood Starter.
A seafood starter is one of the simplest and most enjoyable dishes in Ligurian cuisine, as well as in many other places along the Mediterranean coast. Just a few ingredients, carefully prepared and seasoned, are enough to bring the flavours of the sea to the table. This photograph shows a wonderfully straightforward version: a few squid rings, some small prawns and mussels, all served together in a simple seafood appetiser.
There is no need for complicated preparation or particularly elaborate ingredients. The beauty of this dish lies precisely in its simplicity. The squid provides a pleasant texture, the prawns add their delicate flavour, and the mussels complete the selection with their distinctive taste. Each ingredient has its own character, but together they create a small assortment of seafood that works beautifully.
The dressing is just as uncomplicated: a drizzle of good extra virgin olive oil, some chopped parsley and a few drops of lemon juice. These are only a handful of ingredients, but they make a real difference. The olive oil enhances the seafood without overpowering it, the parsley adds a fresh note, and the lemon brings a gentle acidity that makes every bite even more enjoyable. There is no need to overdo the seasoning. When the seafood is good, it is best to let its natural flavour shine through.
I particularly like this kind of starter because it does not try to impress with elaborate presentation or unnecessary additions. It is a familiar dish in seafood restaurants and can vary slightly from one coastal town to another, depending on the available catch and local cooking traditions. In Liguria, as in many other parts of Italy, the connection with the sea is reflected in everyday dishes like this, where a few simple ingredients take centre stage.
I think of a seafood starter like this as the perfect beginning to a fish-based meal. It is ideal for sharing at the table, perhaps with a glass of white wine, before moving on to the main courses. It is fresh, light and instantly appetising. Of course, the quality of the ingredients and careful cooking are essential: the squid and prawns should remain tender, while the mussels should retain their characteristic flavour.
To me, this is one of those dishes that is always difficult to refuse. Sometimes the simplest recipes are also the most satisfying, especially when they bring together familiar flavours and the freshness of the sea.

Would you enjoy this seafood starter just as it is, with olive oil, parsley and lemon, or would you prefer a richer dressing? Add a comment or go to the bottom of the site to read what other visitors have written.

31 October 2026

A Delicious Plate of Fried Squid and Prawns

A Delicious Plate of Fried Squid and Prawns.
A good plate of fried squid and prawns is one of those dishes that can instantly brighten up a day. Golden, crispy and served hot, it has everything needed to turn an ordinary meal into an enjoyable occasion. This photograph shows exactly the kind of seafood dish that makes you want to sit down, relax and enjoy the moment without worrying about anything else.
I have to admit that, on this occasion, my memory is not particularly helpful. I cannot remember exactly where I ate this fried seafood or what the meal was like. It might have been during a stay in Ibiza, but I am not completely sure. Sometimes I come across a photograph in my archive and immediately recognise the dish, yet I can no longer remember the restaurant or the precise circumstances. I may recall the general atmosphere, but the finer details have disappeared. That is part of the charm of keeping photographs from trips and meals enjoyed along the way.
Squid and prawns are two seafood favourites, and when they are prepared with care, they make a simple but always tempting combination. The secret lies in the quality of the ingredients, the right oil temperature and a beautiful golden finish. The coating should complement the seafood rather than hide its flavour, allowing the texture of the squid and the delicate taste of the prawns to stand out.
In my opinion, a good seafood fry does not need an elaborate presentation. It should be crisp on the outside and tender inside, without being too greasy or heavy. It is a sociable dish, perfect for sharing around the table, perhaps with a few lemon wedges on the side. Sometimes the simplest things are the most satisfying: the aroma of the sea, freshly fried seafood and good company.
Even though I cannot remember the exact place where I enjoyed this meal, the photograph gives me a good reason to talk about one of the most popular ways to prepare seafood. If Ibiza really was the location, it would certainly be a pleasant setting for a fish lunch or dinner. Still, I would rather leave the location uncertain than confidently attach this memory to the wrong restaurant.

How do you prefer your seafood fry: just squid and prawns, or a more generous mix of different seafood? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with iPhone 6.

31 October 2026

Ligurian Green Bean and Potato Bake

Polpettone ligure di fagiolini e patate, una torta salata tradizionale preparata con verdure e ingredienti semplici

Ligurian Green Bean and Potato Bake.
Among the traditional specialities of Ligurian cuisine, the green bean and potato polpettone is a simple, wholesome dish made with everyday ingredients and deeply rooted in the food traditions of Liguria, Italy. Although its Italian name may suggest a conventional meatloaf, this preparation is quite different. It is closer to a savoury vegetable bake, cooked in the oven and delicious whether served warm or at room temperature.
The main ingredients are exactly those mentioned in the name: potatoes and green beans. Both are familiar, readily available vegetables that can be turned into a flavourful dish with a little care. The potatoes are boiled and mashed to create a soft base, while the cooked green beans are cut into small pieces and add texture and their distinctive vegetable flavour. Eggs, grated cheese, marjoram and other seasonings can also be included, depending on family traditions and the particular version of the recipe.
This simplicity is part of what makes the Ligurian polpettone so appealing. Traditional cooking in the region includes many recipes that make the most of vegetables and everyday ingredients, transforming them into satisfying meals without complicated techniques. Savoury pies, vegetable fillings and oven-baked dishes have long been part of local food culture, reflecting the importance of garden produce and the desire to use seasonal ingredients well.
The name can certainly be confusing. In English, the word *meatloaf* usually brings to mind a compact mixture, often made with minced meat and shaped into a loaf. This Ligurian speciality, however, is much closer to a savoury vegetable pie or a baked vegetable casserole. The mixture is generally spread in a baking dish and cooked until the surface becomes golden. In Liguria, the traditional Italian name *polpettone* is also used for this meat-free preparation, making it a distinctive part of the region’s culinary heritage.
I enjoy sharing dishes like this because food is another way to discover a place and its traditions. Regional cuisine is not only about elaborate recipes or famous local products. Sometimes, the simplest preparations offer the clearest glimpse into everyday life and family habits. Potatoes and green beans, ordinary and familiar ingredients, become the stars of a speciality that continues to be enjoyed in Ligurian homes.
This green bean and potato bake can be served as a starter, a side dish or a light main course. It is also practical to prepare ahead of time, making it a good choice for a picnic, a day outdoors or a relaxed meal with family and friends. Like many traditional vegetable dishes, it can be adapted to personal taste while retaining the character of its original ingredients.

Have you ever tried the Ligurian polpettone? Would you call it a meat-free loaf or a savoury vegetable pie, and does your family have its own version of the recipe? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with a Canon EOS M100 camera and a Canon EF-M 22 lens.

31 October 2026

Octopus Casserole in Monterosso

Octopus Casserole in Monterosso.
During a visit to Monterosso al Mare, Liguria, Italy, I enjoyed a good dish of octopus casserole at L’Osteria in Monterosso. It was a pleasant meal worth remembering, although I have to admit that the photograph does not do the dish justice. I can assure you that the food itself was much better than the picture might suggest!
Octopus is a popular ingredient in Mediterranean cuisine and features in many traditional Ligurian recipes. It can be served cold in a salad, paired with potatoes, or slowly cooked in a sauce until tender and full of flavour. Preparing octopus in a casserole is a simple, home-style way of cooking that makes the most of the ingredient without necessarily relying on elaborate techniques. It is a dish that fits naturally into the culinary traditions of a coastal region where seafood has long been part of everyday life.
Whenever I visit a seaside town, I enjoy taking the opportunity to try local seafood specialities. These meals become part of the travel experience, alongside walks through historic streets, picturesque corners and views of the coastline. Sometimes, a dish enjoyed in a small restaurant in the town centre becomes one of the pleasant memories of a visit, together with the photographs taken along the way.
Monterosso al Mare is one of the villages of the Cinque Terre, on the eastern Ligurian Riviera. It is known for its coastal scenery, beaches, colourful houses and historic centre, as well as for the restaurants where visitors can sample seafood and regional specialities. Walking through its streets, it is easy to find places to stop for a meal during a day spent exploring the village. Local food is an important part of the experience, especially for those who enjoy discovering a destination through its flavours as well as its scenery.
L’Osteria, located in the centre of Monterosso, is where I tried this dish. I decided to dedicate a photograph and a short post to it, even though the image is not among my best shots. It happens: the conditions are not always ideal for photographing food, and sometimes a picture simply fails to capture how appealing a dish looks in real life. When that happens, all that remains is the memory of the meal and an honest account of the experience.
After all, this blog is about photographs and travel memories, but also about the little moments along the way that are worth sharing. A good octopus dish enjoyed during a day in Monterosso certainly belongs among those memories, even if the photograph does not fully reflect the quality of the food.

How do you prefer your octopus: cooked in a casserole, served in a salad with potatoes, or prepared in another way? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with iPhone 6.