Squid skewers enjoyed on Costa Toscana

Spiedini di calamari al Ferrai bar sulla Costa Toscana, un piatto di mare fotografato durante una pausa in crociera.

Squid skewers enjoyed on Costa Toscana.
In this photograph I wanted to preserve a simple moment connected to the pleasure of tasting a seafood dish during a cruise experience, where even a small detail can become part of a personal travel memory. These squid skewers on Costa Toscana represent a meeting between Mediterranean flavors and the emotions created by discovering something new while travelling.
I chose to capture this dish because food often becomes one of the strongest connections to a place and a moment. A carefully presented meal can tell a story without needing many words, bringing back memories through its appearance, its flavors, and the atmosphere surrounding it. At the Ferrai bar on Costa Toscana, this small seafood experience became a moment worth remembering.
For me, food photography is not only about showing what is on the plate. It is also about capturing the feeling connected to it: the pause during the journey, the curiosity before tasting something, and the memory that remains afterward. These squid skewers became a small symbol of a cruise moment, a detail that could easily pass unnoticed but deserved to be preserved.
Squid is a common ingredient in Mediterranean cuisine and has always been appreciated for its ability to adapt to many different preparations. Grilled, cooked in simple recipes, or served as skewers, it remains a familiar flavor connected with coastal traditions and the relationship between people and the sea.
When I look at this image, I think about how travel memories are often created by unexpected details. A large landscape can be impressive, but sometimes a simple dish can bring back the atmosphere of a journey even years later. Like other stories I have shared on my photoblog about small discoveries along the way, this photograph focuses on a personal experience rather than a famous view.
Costa Toscana becomes the setting for this memory, a place where moments of relaxation, taste, and curiosity come together naturally. If you are visiting a cruise ship, sometimes the most interesting memories are found in the quiet moments between the main experiences, when you simply stop and enjoy what is in front of you.

Have you ever photographed a meal during a trip because it represented something more than just food? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Oppo Reno 12.

Add one  comment to this article or read  here what other visitors have written.
 
Adv
 
Disclamer

The rights on images, videos, choruses, text and all other material on the LUCADEA.com website are governed as per  Copyright page.


This page has been viewed 0 times today.
This month it has been viewed 0 times.
In total it has been viewed 0 times.
 

Simple Fried Seafood

Fritto di pesce semplice con acciughe aperte e anellini di calamari, fotografato a fine maggio e ripescato dall'archivio

Simple Fried Seafood.
Some dishes are appealing precisely because they do not try to be anything more than what they are. This simple fried seafood combines two familiar favourites: butterflied anchovies and calamari rings. It is an uncomplicated plate, full of the flavours of the sea, and certainly not the first time I have photographed it. I doubt it will be the last, either!
I took this picture at the end of May, but I decided to bring it back from my photo archive and share it today. I often look through older photographs and find something worth publishing, even if the moment when I took the picture has long passed. Sometimes an image simply needs to wait until the right day comes along.
What makes this combination so enjoyable is the contrast between the anchovies and the calamari. The anchovies are opened out before frying, giving them their characteristic shape and a delicate texture. The calamari rings provide a slightly different bite and a milder flavour. Together, they make a straightforward seafood dish that needs very little embellishment.
Of course, simple cooking still depends on getting a few things right. The seafood should be dried thoroughly before being coated, and the oil needs to be hot enough to produce a crisp, golden finish. Frying in small batches helps keep the temperature steady. Calamari also needs particular care: cooking it for too long can leave it tough and chewy, so it is best to avoid leaving it in the hot oil unnecessarily.
Once the seafood is ready, I like the idea of serving it immediately, while everything is still hot and crisp. A little salt is usually all it needs, with a squeeze of lemon for anyone who enjoys a fresher, sharper flavour. There is no need for a complicated sauce or a long list of ingredients. The pleasure comes from the seafood itself and the simple way it is prepared.
Food photography often makes me think about how many everyday moments are worth remembering. Not every meal needs to be a special occasion, and not every photograph needs to show something unusual. Sometimes it is enough to capture a dish that tasted good and that I would happily eat again. Looking back at this picture, I can almost imagine sitting down to another plate of fried anchovies and calamari.
I regularly share food photographs and stories on Lucadea.com, including simple meals and dishes that catch my eye during everyday life or while travelling. This kind of fried seafood is one of those subjects I am always happy to return to.

How do you like your fried seafood? Would you keep it simple with anchovies and calamari, or add prawns, shrimp and other small fish as well? Add an comment or go to the bottom of the site to read what other visitors have written.

Simple fried seafood with butterflied anchovies and calamari rings, photographed at the end of May and rediscovered in the archive

Add one  comment to this article or read  here what other visitors have written.
 
Adv
 
Disclamer

The rights on images, videos, choruses, text and all other material on the LUCADEA.com website are governed as per  Copyright page.


This page has been viewed 0 times today.
This month it has been viewed 0 times.
In total it has been viewed 0 times.
 

Fish tortelli with squid ink, served with shrimp sauce

Tortelli di pesce al nero di seppia al sugo di gamberi

Fish tortelli with squid ink, served with shrimp sauce.
For some time now, my wife has learned how to make fresh pasta filled with sea bream, and whenever I’m home, we enjoy preparing these tortelli colored with squid ink.
The sauce we used in this case was a simple shrimp ragù (and a bit of squid, if I remember correctly).
Truly delicious!

Do you like seafood-filled pasta? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Honor 20.

Fish tortelli with cuttlefish ink and shrimp sauce – Tortelli de poisson à l’encre de seiche et sauce aux crevettes – Tortelli de pescado con tinta de sepia y salsa de gambas – Tortelli de peixe com tinta de choco e molho de camarão – Fisch-Tortelli mit Tintenfischtinte und Garnelensauce – Fisch-Tortelli mit Tintenfischtinte und Garnelensauce

Some grilled calamari enjoyed in Funchal

Alcuni calamari alla griglia gustati a Funchal

Some grilled calamari enjoyed in Funchal.
Some time ago, when my wife was vacationing with me aboard the Costa Firenze, we had lunch in the alleys of Funchal, and I had this dish with some grilled calamari.
I must say that, in its simplicity, this dish was excellent.

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

Photos taken with Honor 20.

The common squid (Loligo vulgaris Lamarck, 1798), also known as the European squid or common squid, is a cephalopod mollusk of the Loliginidae family. Its common name has the same etymology as “inkwell,” from the Greek kalamos (calamus), which, from a pen case, became a reference to the inkwell in the Middle Ages, thus alluding to the mollusk’s shape and the black defensive secretion it emits when threatened (similar to cuttlefish ink).
Continue and learn more on Wikipedia

Some grilled calamari enjoyed in Funchal – Quelques calamars grillés dégustés à Funchal – Unos calamares a la parrilla disfrutados en Funchal – Algumas lulas grelhadas apreciadas no Funchal – Einige gegrillte Calamari in Funchal genossen – Một số món mực nướng được thưởng thức ở Funchal

A delicious fried calamari and prawn dish in Sestri

Un buon fritto di calamari e gamberi a Sestri

A delicious fried calamari and shrimp dish in Sestri.
A while ago, I had lunch at one of the restaurants in my hometown of Sestri Levante, Trattoria Antico Tannino, and I enjoyed (among many other dishes) this delicious fried fish dish.

Do you like fried fish? Add a comment or go to the bottom of the site to read what other visitors have written.

Un buon fritto di calamari e gamberi a Sestri

Photo taken with Oppo Reno 12.

This is the restaurant’s website: anticotannino.it.

A good fried calamari and prawns in Sestri – Un bon calamar frit et des crevettes à Sestri – Unos buenos calamares y gambas fritos en Sestri – Uma boa lula frita e camarão em Sestri – Eine gute frittierte Calamari und Garnelen in Sestri – Món mực và tôm chiên ngon ở Sestri

Tagliolini with squid and tomato sauce

Tagliolini with calamari and tomato sauce.
Straight from the crew mess of the Costa Deliziosa, this excellent pasta dish: tagliolini with calamari and tomato sauce.

So good! Add a comment or go to the bottom of the site to read what other visitors have written.

calamari e pomodoro

Photo taken with iPhone 6.

Tagliolini with squid and tomato sauce – Tagliolini aux calamars et sauce tomate – Tagliolini con calamares y salsa de tomate – Tagliolini com lulas e molho de tomate – Tagliolini mit Tintenfisch und Tomatensauce – Tagliolini với mực và sốt cà chua
🏠
  • Italiano