Lucadea.com - Tag: cuisine

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.

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

Adv

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28 October 202627 October 2026

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.

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17 October 202617 October 2026

Small seafood at a Da Nang market stall

Piccoli frutti di mare in un mercato di Da Nang con conchiglie miste, erbe e colori naturali tipici della cucina vietnamita

Small seafood at a Da Nang market stall.
As I stepped closer to the stall in Da Nang, the small seafood immediately drew me in, a perfect glimpse of what to eat in Da Nang without needing any explanation. These tiny shells, part of the everyday seafood Vietnam culture, tell a story that goes far beyond food.
There was a natural chaos in the pile, a mix of shapes, textures, and subtle colors, all glistening under the market lights. If you are visiting Da Nang, this is one of the most interesting places to understand local life, because food here isn’t just prepared, it’s displayed in its raw, honest form. Wondering what to eat in Vietnam often starts exactly here, in places like this.
I was in Da Nang, central Vietnam, Vietnam, surrounded by the sounds of vendors and the constant movement of people passing by. It reminded me of another market scene I once shared on the site, but this felt more intimate, more focused on detail.
One interesting detail is that these tiny shellfish are often quickly stir-fried with lemongrass and chili, becoming a popular street food dish across the region. It’s a simple preparation that highlights the freshness of the ingredients.
I leaned in closer with my camera, trying to capture not just the image but the texture and density of the moment. It wasn’t about composition alone, but about preserving a feeling.
A place worth seeing in Da Nang is not always a landmark, sometimes it’s a market stall that quietly reveals the soul of the city.

Have you ever been fascinated by something so simple yet so rich in meaning? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS R50 V and lens Canon RF 28.

16 October 2026

Bún Ngan: Hanoi’s Vietnamese Duck Noodle Soup

Bún ngan is a traditional duck noodle soup associated with Hanoi, the capital of Vietnam. I photographed this Vietnamese dish during a visit to the city several months ago, but I still have a few questions about its exact ingredients. What I feel fairly confident about is the duck broth, which gives this local speciality much of its distinctive character.
The name bún ngan refers to a noodle dish prepared with ngan, a type of duck commonly eaten in northern Vietnam. It is a familiar choice in Hanoi, where small restaurants and casual food stalls serve it as part of everyday life. The basic combination is straightforward: duck meat, noodles and a flavourful broth. Depending on the restaurant and the particular recipe, the bowl may also include vegetables, fresh herbs and other toppings.
While looking for more information about the dish, I found descriptions mentioning bamboo shoots, spring onions and coriander. Rice vermicelli is often used, although some versions feature glass noodles instead. The broth is generally prepared by cooking the duck and using its flavour to create a warm, savoury soup. However, I cannot say with certainty which ingredients were included in the bowl shown in my photograph. Rather than guessing, I prefer to keep the description honest and leave the finer details open until I can confirm them.
Hanoi has a rich everyday food culture, and its cuisine goes far beyond internationally famous dishes such as pho. Many local specialities are less familiar to visitors but offer a fascinating glimpse into the way people eat in the Vietnamese capital. Bún ngan is one of those dishes: comforting, filling and built around a combination of noodles, duck and broth that can vary from one establishment to another.
One interesting detail is that bún ngan is enjoyed throughout the year and can be eaten for breakfast or lunch. It is not simply a dish prepared for tourists who want to try something unusual; it is part of the regular food scene in Hanoi. In a city where meals are often enjoyed in small neighbourhood eateries, a bowl of hot duck noodle soup can be a satisfying way to take a break from exploring the busy streets.
Unfortunately, I did not collect enough information about the recipe when I took this picture. I plan to ask Dao to comment on the dish and help me identify its ingredients more accurately. That is one of the enjoyable parts of documenting food while travelling: the photograph preserves the memory, while conversations with people who know the local cuisine can reveal the story behind it.

Have you ever tried bún ngan in Hanoi, or is this Vietnamese duck noodle soup new to you? 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.

16 October 2026

Galician Octopus in Ibiza, Spain

Galician octopus in Ibiza is a dish I am always happy to order when I eat out in Spain. Known as pulpo a la gallega or pulpo á feira, this traditional Spanish preparation is one of my favourite seafood dishes. Whenever I am in Spain and looking at a menu, it is often one of the first things I look for. The ingredients are straightforward, but when they are prepared well, the result is full of flavour.
The dish consists of boiled octopus served over a bed of boiled potatoes. Olive oil is poured generously over the top, followed by paprika and salt. That is essentially the magic of it: tender octopus, soft potatoes and a seasoning that brings everything together without hiding the taste of the seafood. I particularly enjoy a generous amount of olive oil and paprika, because they add richness, aroma and the distinctive flavour that makes this dish so memorable.
This serving is associated with Ibiza, one of Spain’s Balearic Islands in the Mediterranean Sea. The island is famous for its beaches, clear water and lively nightlife, but food is another enjoyable part of spending time there. When travelling, I like discovering local places to eat while returning to familiar dishes that I already know I love. Finding Galician-style octopus on a Spanish menu is always a welcome choice, whether I am having a relaxed lunch or sitting down for dinner after a day out.
Although the dish is now enjoyed throughout Spain, it has its roots in Galicia, in the country’s northwest. One interesting detail is that pulpo á feira has long been connected with traditional fairs and local celebrations. It is commonly served in simple portions, often on wooden plates, with olive oil, salt and paprika. Its popularity shows how a few carefully chosen ingredients can become an enduring part of a region’s food culture.
I love this dish almost as much as the Ligurian-style octopus and potato salad that I have shared on Lucadea.com. The two preparations have a lot in common, especially the combination of octopus and potatoes, but their seasonings give them different personalities. One brings the characteristic warmth of paprika, while the other recalls the flavours of Ligurian cooking. Both are excellent examples of how seafood can be enjoyed without complicated recipes.

Have you tried Galician octopus in Spain, and would you choose it over the Ligurian version with potatoes? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with a Canon 600D camera and Tamron 16-300 lens.

16 October 2026

Hanging Jamón, a Familiar Sight in Spain

Hanging Jamón, a Familiar Sight in Spain.
Whenever I travel around Spain, I often notice cured hams hanging in shops, bars and restaurants. They are so distinctive that I find myself looking at them not only as food, but also as photographic subjects. Their shape, texture and arrangement make them an interesting part of the surroundings, and sometimes a simple detail like this can become one of the things I remember most clearly from a trip.
This photograph came from one of those moments when something familiar in Spanish food culture caught my attention. A hanging ham has a strong visual presence, especially when several are displayed together. There is something appealing about the contrast between an everyday product and the care that goes into preparing and presenting it. Even without knowing the exact variety, it is easy to understand why these hams are such a recognizable sight in Spain.
I cannot say for certain whether the ones I photographed were jamón serrano, jamón ibérico or pata negra. Their appearance alone is not enough to identify them reliably, and I would rather leave the question open than assign them a name without knowing their origin and production details. For me, the photograph is first and foremost a small record of Spanish food culture, captured because I liked the way these hams looked where they were displayed.
Jamón has a special place in everyday Spanish gastronomy. It can be served in thin slices as part of a meal, shared with friends over a drink or enjoyed as a simple tapa. Hanging whole hams are also a familiar sight in many traditional establishments, where they contribute to the atmosphere as much as to the menu. For a visitor from Italy, where cured ham is also an important part of the food tradition, the way these products are displayed can be particularly striking.
There is an interesting distinction between the names. Jamón serrano is generally made from white pig breeds and cured to develop its characteristic flavour and texture. Jamón ibérico comes from Iberian pigs, with differences in feeding, farming methods and ageing affecting the final product. Pata negra is commonly associated with high-quality Iberian ham, particularly certain premium categories, but it should not be used as a label for every dark-coloured ham hanging in a restaurant. Without reliable information about the product, the exact identification remains uncertain.
From a photographic point of view, I like how a simple food item can tell a wider story about a place. The hams become part of the interior, creating a visual link between the product, the establishment and the traditions behind it. Their repeated shapes and the way they occupy the space can be just as interesting as a more obvious travel subject. Sometimes I find that these small details offer a more personal memory of a destination than a photograph of a well-known landmark.
This is also part of what I enjoy documenting on Lucadea.com. Alongside landscapes, historic streets and buildings, I like to keep images of everyday scenes that catch my attention while travelling. Food, shop displays and local customs can all become part of a photographic diary. They may seem like small subjects, but they help preserve the atmosphere of a place and the impressions that remain after the journey is over.
If you are visiting Spain, noticing how jamón is displayed can be a small way to appreciate the country’s food culture. Of course, the most important part for many people is tasting it, but there is also something worth observing in the traditional presentation of whole cured hams. The photograph allowed me to keep that visual impression without needing to turn the moment into a detailed food review.
I still cannot tell you exactly which variety appears in my picture, and perhaps that uncertainty is part of the fun. I saw something that looked good, stopped to photograph it and left the precise identification for another time. Not every travel photograph needs to answer every question; sometimes it is enough to preserve a detail that made us pause.

Would you be able to tell jamón serrano apart from jamón ibérico, or would you stop to take a photograph first, as I did? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with a Canon 600D camera and a Canon EF 40 lens.

8 October 20265 June 2026

Simple grilled salmon fillet

Trancio di filetto di salmone alla griglia semplice e senza contorni, cotto su piastra con superficie leggermente segnata

Simple grilled salmon fillet.
A simple grilled salmon fillet appears in front of me in its most essential form, with no garnish, no side dishes, just the fish itself. A simple grilled salmon fillet in Italy represents that kind of food that does not need embellishment to communicate its value, because everything is already expressed through its texture and cooking.
As I look closely, the grilled salmon fillet shows light marks from the grill, a surface that speaks of direct heat and careful timing. There is nothing distracting here, only the pure presence of a single ingredient prepared in a straightforward way.
In modern Mediterranean-inspired cuisine, fish like this is often appreciated for its simplicity, where minimal cooking methods highlight natural flavor and nutritional value. One interesting fact is that salmon, although not traditionally Mediterranean, has become widely used in Italian kitchens due to its versatility and high content of omega-3 fatty acids.
While observing this dish, I am reminded of other visual moments I have shared on the site, such as the coastal atmosphere of Rapallo or the vibrant streets of Hoi An, where simplicity often becomes the strongest impression. Here, however, there is no landscape, only food in its most direct form.

The simple grilled salmon fillet remains a quiet reminder that balance can be found in minimalism, where nothing is added and nothing is taken away. Do you ever find that the simplest dishes leave the most lasting impression? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Oppo Reno 12.

Simple grilled salmon fillet – Il trancio di salmone alla griglia essenziale – Filete de salmón a la plancha simple – Filé de salmão grelhado simples – Einfaches gegrilltes Lachsfilet – Phi lê cá hồi nướng đơn giản – 简单的烤三文鱼片 – シンプルなグリルサーモンフィレ

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

22 August 2026

Anchovy pizza, simple and full of flavor

Pizza alle acciughe appena servita nella pizzeria di bordo, con filetti di acciuga sulla superficie

22 August 2026

Salted anchovies and the taste of simplicity

Acciughe sotto sale condite con olio, aglio, rosmarino e peperoncino, tolte dall’arbanella

Salted anchovies and the taste of simplicity.
The anchovies in front of me have already been taken out of their preserving jar and dressed with olive oil, garlic, rosemary, and chili pepper. It is a straightforward way to serve them, but their strong flavor is exactly what makes salted anchovies so useful in many other dishes.
The word “poor” in the expression “poor cuisine” can sometimes be misleading. In this case, it refers to a style of cooking based on simple ingredients, practical methods, and the ability to make the most of what was available. It certainly does not mean poor in flavor. Salted anchovies are actually the opposite: they are intensely savory and can add a remarkable amount of taste even when used in small quantities.
That is what caught my attention when I photographed this dish. The anchovies had already gone through their preservation process and were ready to be eaten. A little oil surrounds the fish, while garlic, rosemary, and chili pepper add fragrance and a sharper note. Nothing is complicated, and nothing needs to be hidden.
I wanted to keep the photograph focused on the food as it actually was rather than turning it into a carefully constructed restaurant-style image. The ingredients are simple enough to speak for themselves. There is something satisfying about seeing a preserved ingredient return to the table in such an uncomplicated form.
Salted anchovies are made using salt as a preservation method. The process allows the fish to be kept for much longer than fresh anchovies and also changes its texture and concentrates its flavor. This traditional technique became particularly important in coastal communities, where preserving fish was a practical part of everyday food culture.
When I think about this kind of preparation, I also think of Genoa, Liguria, Italy, where anchovies and preserved fish have a strong connection with local culinary traditions. The photograph itself does not need to belong to that particular place, though, because salted anchovies have long been used across Italian cooking. Their ability to bring a deep savory flavor to other ingredients is what made them so enduring.
The jar itself is worth mentioning too. In parts of northern Italy, the word “arbanella” is traditionally used for a jar or container, often made of glass, used for preserving food. It is a small everyday detail, but it fits perfectly with the practical character of this kind of cooking.
If you are looking at what makes salted anchovies interesting, the answer is not only the way they are served. Their real strength is their versatility. They can be enjoyed simply with oil and herbs, but they can also be used to strengthen sauces, accompany vegetables, flavor pasta dishes, or become part of preparations where the anchovy itself is no longer the main visible ingredient.
That concentrated flavor is one of the reasons I find them so interesting to photograph. They are a small ingredient with a surprisingly large role in the kitchen. A few anchovies can change the character of a dish without requiring a long list of additional ingredients.
This photograph captures the stage after preservation, when the fish has left the jar and returned to the table. I like that transition because it connects two different moments: the practical need to preserve food and the pleasure of eating it later.
It also fits naturally with the other food-related photographs I have shared on the blog. I often find that familiar ingredients become more interesting when I stop to look at them outside the context of a complete recipe. Here, the anchovies themselves are enough to suggest a story about taste, preservation, and everyday cooking.
If you are interested in traditional Italian food, this is one of those simple ingredients worth seeing beyond its appearance: its importance comes from what it can do to the flavor of everything around it.

How do you usually enjoy salted anchovies, simply dressed or as an ingredient in another dish? Add a comment or go to the bottom of the site to read what other visitors have written.

21 August 2026

Edible crickets spotted on Koh Samui, Thailand

Edible crickets spotted on Koh Samui, Thailand.
Looking at the photograph, these really do seem to be crickets, prepared and ready to be eaten as one of the many unusual insect snacks that can be found in Thailand. I had already photographed other edible insects on Koh Samui, and once again the sight was curious enough to make me take out my camera.
Their shape is immediately recognisable. Unlike some other food items that are difficult to identify at first glance, these insects look very much like crickets, gathered together and displayed ready for customers. I cannot be completely certain about the exact species from a photograph alone, though, so I prefer to describe them as crickets rather than turn an impression into a definite identification.
Edible insects are part of the food traditions of several parts of Thailand, although they are certainly not an everyday food for everyone in the country. They can appear at markets and street food stalls, where different varieties are prepared in fairly simple ways, often by frying them. The result is usually a crisp snack that can look rather unusual to a visitor from Europe.
I came across this kind of food while in Koh Samui, one of Thailand’s best-known islands. These are precisely the little details I enjoy photographing while travelling because they reveal something about local food habits without needing a staged scene or a famous landmark.
If you are visiting Thailand and looking for something genuinely different from the dishes you might normally encounter, edible insects are certainly one of the more unexpected sights at some markets. I found the visual side of it particularly interesting: trays filled with insects are difficult to ignore, especially when you are seeing them as food for the first time.
I have to admit that when faced with a tray full of insects, my first thought is probably to wonder exactly what I am looking at and, after that, whether I would actually have the courage to taste it. In this case, I was happy to stick with photography. The camera lets me get close to these unusual culinary discoveries without necessarily having to put them on my plate!
There is a small cultural detail worth mentioning. Eating insects is especially associated with parts of northern and northeastern Thailand, where the practice has deeper culinary roots. Fried insects are among the preparations that can be found as snacks, although their availability varies considerably from one place to another.
This photograph also fits naturally with other images I have taken of unusual foods and objects during my travels. Just as with the other insects I have photographed, what interests me is not deciding whether they look appetising, but preserving that moment of surprise when something very different from my usual food culture appears in front of me.

In the end, the photograph leaves me with the obvious question: would you be brave enough to taste these crickets? Add a comment or go to the bottom of the site to read what other visitors have written.