Spanish croquetas tasted in Tenerife. There are two things that I really love to eat when I'm in Spain and I always try to order them: jamon serrano and croquetas. In Santa Cruz de Tenerife I found this place, just outside the center, where they were really good and the right size for my appetite!
Have you ever tasted croquettes? Add your own comment or go to the bottom of the site to read what other visitors have written.
Some excellent Spanish croquetas enjoyed in Tenerife – Quelques excellentes croquetas espagnoles dégustées à Tenerife – Unas excelentes croquetas españolas disfrutadas en Tenerife – Algumas excelentes croquetas espanholas apreciadas em Tenerife – Einige ausgezeichnete spanische Croquetas, die man auf Teneriffa genießen kann – Một số món croquetas Tây Ban Nha tuyệt vời được thưởng thức ở Tenerife – 在特内里费岛享用一些美味的西班牙炸丸子 – テネリフェ島で楽しむ素晴らしいスペインのコロッケ
The Banana-Pineapple, Monstera Deliciosa, in Funchal. This fruit is one of the exotic delights of Funchal, Madeira. This unique fruit, also known as the “delicious fruit”, is famous for its flavor that resembles a cross between a banana and a pineapple. The Monstera Deliciosa is characterized by a skin covered with hexagonal scales that fall off as the fruit ripens. Inside, the fruit is juicy and sweet, with a flavor that is reminiscent of both banana and pineapple. In Funchal, the Monstera Deliciosa fruit is easily found at the Mercato dos Lavradores, where many vendors offer this exotic fruit. It is advisable to make sure the fruit is fully ripe before consuming it, as the skin must be falling off to be safe to eat. The fruit can be enjoyed fresh, sliced, or used in sweet and savoury recipes. It is a great addition to smoothies, ice cream and even meat dishes to add a touch of exotic sweetness. Monstera Deliciosa is not only appreciated for its flavor, but also for its beautiful green heart-shaped leaves, which are often used as ornamental plants in gardens and apartments.
Do you know this fruit? Add your own comment or go to the bottom of the site to read what other visitors have written.
This plant can grow up to 20 meters in height and has very large leaves, 50 cm to 1 meter wide. Its aerial roots grow at the nodes. The name of the plant is due to the fruit, about 25 cm long and 4 cm in diameter, with a very sweet flavor (similar to pineapple), which resembles an ear of corn with hexagonal scales. Continue and learn more on Wikipedia
The banana-pineapples, Monstera Delicious, in Funchal – Les bananes-ananas, Monstera Delicious, à Funchal – El plátano-piña, Monstera Delicious, en Funchal – A banana-ananás, Monstera Delicious, no Funchal – Die Bananen-Ananas, Monstera Delicious, in Funchal – Món chuối-dứa, Monstera Delicious, ở Funchal
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence. References: – https://www.fruitgourmet.it/2021/04/monstera-deliciosa-frutto/ – https://thisismadeiraisland.com/the-most-delicious-fruits-of-madeira/
A delicious mixed fried fish in Genoa. Some time ago, for lunch, I went to the Piedigrotta restaurant and pizzeria in Genoa (here is the review on TripAdvisor) e mia moglie ha ordinato un fritto di pesce. I have to say it wasn't bad at all!
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A delicious mixed fried fish in Genoa – Un délicieux poisson frit à Gênes – Un delicioso pescado frito mixto en Génova – Uma deliciosa mistura de peixe frito em Génova – Ein köstlicher gemischter frittierter Fisch in Genua – Món cá chiên trộn thơm ngon ở Genoa
Pansoti in walnut sauce from the Ao Grumallo farmhouse. A good farmhouse in the hinterland is Ao Grumallo in the municipality of Ne. These are their pansoti, green, in walnut sauce. Really good!
Do you like pansoti? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa. Add your own comment or go to the bottom of the site to read what other visitors have written.
Pansoti (pansòti in Ligurian, from the Ligurian pansa, in Italian “belly”) are a typical stuffed pasta of Ligurian cuisine, similar to cappelletti, from which they differ essentially in shape and size. Pansoti seasoned with walnut sauce are one of the characteristic dishes of the Genoese tradition. Continue and learn more on Wikipedia
The pansoti in walnut sauce from the Ao Grumallo farmhouse – Le pansoti à la sauce aux noix de la ferme Ao Grumallo – Los pansoti en salsa de nueces del caserío Ao Grumallo – O pansoti com molho de nozes da quinta Ao Grumallo – Die Pansoti in Walnusssauce vom Bauernhof Ao Grumallo – Pansoti sốt óc chó từ trang trại Ao Grumallo
The excellent ravioli with ragù from Ü Pellegrin in Romaggi. The ravioli from the excellent trattoria in Romaggi are still my favorites. The ravioli are very full and firm and the sauce is just how I like it.
Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.
What are the best ravioli with ragù for you? Add your own comment or go to the bottom of the site to read what other visitors have written.
Ligurian cuisine is made up of dishes from the culinary tradition of Liguria, a region that uses ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto). A poor cuisine, typical of country people, mountaineers and sailors, made of simple, common and cheap foods, which has however become expensive, refined and full of ancient glories. Continue and learn more on Wikipedia
The excellent ravioli with ragù from Ü Pellegrin in Romaggi – Les excellents raviolis à la sauce à la viande chez Ü Pellegrin à Romaggi – Los excelentes raviolis con salsa de carne en Ü Pellegrin en Romaggi – O excelente ravioli com molho de carne no Ü Pellegrin em Romaggi – Die ausgezeichneten Ravioli mit Fleischsoße bei Ü Pellegrin in Romaggi – Món bánh ravioli sốt thịt tuyệt hảo tại Ü Pellegrin ở Romaggi
An excellent Jamon Serrano enjoyed on board. I have posted photos of this dish many times but almost every time I taste it I always take a photo of it. In this case a group of passengers, on board a ship I was on last year, had organized an aperitif cocktail in which they served the Spanish ham they provided. It was truly excellent, I had to try a few slices, the only shame is that they had provided it to us a few minutes before serving it so it was really difficult to plate it properly.
Do you like Spanish ham or do you prefer Italian ham? Add your own comment or go to the bottom of the site to read what other visitors have written.
Serrano ham (literally “mountain ham”) is a food obtained by salting and air-drying the hind legs of white pigs. Also popularly known as “Jamón del país” or “Jamón curado”, this same product is also called paleta or paletilla when it is obtained from the front legs. The designation of Serrano ham is recognized as a traditional speciality guaranteed (TSG). Continue and learn more on Wikipedia
An excellent Jamon Serrano enjoyed on board – Un excellent Jamon Serrano dégusté à bord – Un excelente Jamón Serrano disfrutado a bordo – Um excelente Jamon Serrano apreciado a bordo – Genießen Sie an Bord einen ausgezeichneten Jamon Serrano – Món Jamon Serrano tuyệt vời được thưởng thức trên tàu
Ravioli with ragù from the Ou Grumallu farmhouse. As the most attentive readers will know, I really love ravioli with ragù, the Ligurian ones with a mixed filling of meat and vegetables, seasoned, when possible, with the typical tuccu (the touch, the Genoese meat ragù). These are the excellent ravioli with ragù from the Ou Grumallu farmhouse in Case Soprane, in the municipality of Ne.
Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.
What are the best ravioli with ragù for you? Add a comment or go to the bottom of the site to read what other visitors have written.
Ligurian cuisine is made up of dishes from the culinary tradition of Liguria, a region that uses ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto). A poor cuisine, typical of country people, mountaineers and sailors, made of simple, common and cheap foods, which has however become expensive, refined and full of ancient glories. Continue and learn more on Wikipedia
Ravioli with ragù from the Ou Grumallu farmhouse – Les raviolis à la sauce à la viande de la ferme Ou Grumallu – Los ravioles con salsa de carne de la masía Ou Grumallu – O ravioli com molho de carne da quinta Ou Grumallu – Die Ravioli mit Fleischsauce vom Bauernhof Ou Grumallu – Ravioli với nước sốt thịt từ Agriturismo Ou Grumallu
A sushi boat on a ship. Now a global dish, it certainly cannot be missing on board cruise ships. Obviously these shots were taken in the restaurant Sushino now present, I believe, on all Costa ships.
Do you like sushi? Add your own comment or go to the bottom of the site to read what other visitors have written.
Sushi is a set of typical Japanese dishes based on rice, along with other ingredients such as fish, nori seaweed or eggs. The filling is raw (or in some variants cooked) and can be served placed on rice, rolled in a strip of seaweed, arranged in rice rolls or inserted into a small pocket of tofu. Continue and learn more on Wikipedia
A sushi boat on a ship – A sushi boat on a ship – Un barco de sushi en un barco. – Um barco de sushi num navio – Ein Sushi-Boot auf einem Schiff – Một chiếc thuyền sushi trên một con tàu
Bread statues prepared on board the ship. Every now and then the on-board bakers amaze us with these bread creations that embellish the Buffet or, when it happens, the Buffet Magnifico. They are true edible works of art even if in the end they are among the most photographed things!
Bread statues prepared on board the ship – Statues de pain préparées à bord du navire – Estatuas de pan preparadas a bordo del barco. – Estátuas de pão preparadas a bordo do navio – An Bord des Schiffes zubereitete Brotstatuen – Tượng bánh mì được chuẩn bị trên tàu – 船上准备的面包雕像 – 船上で用意されたパンの像
An excellent michetta with mortadella eaten on the ship. Some time ago, on the ship, Chef Biagio decided to prepare fresh michetta and what could be better to fill them with than the equally excellent mortadella?
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In much of Italy there is a bread that follows its shape (usually without the central cap and not without crumb, called rosetta); the "prestinai" who produce this type of bread are few because, in addition to requiring particular familiarity and commitment, the michetta weighs very little and therefore, based on the weight of the bread produced, its production requires a relatively high level of manpower: this results in a relatively high price compared to other forms of bread that, over time, have become more commonly consumed. Continue and learn more on Wikipedia
An excellent michetta with mortadella eaten on the ship – Une excellente michetta à la mortadelle consommée à bord du navire – Una excelente michetta con mortadela que se come a bordo del barco. – Uma excelente michetta com mortadela comida a bordo do navio – Eine ausgezeichnete Michetta mit Mortadella, die an Bord des Schiffes gegessen wird – Món michetta tuyệt vời với mortadella được ăn trên tàu