Grilled Uruguayan Filet in Montevideo

Filetto uruguaiano

Grilled Uruguayan fillet steak in Montevideo.
A few weeks ago, I was on the Costa Fascinosa with cruises that left from Brazil and, every now and then, arrived in Montevideo, Uruguay.
In the capital, really close to the port, there is the Mercado: a former covered market that today hosts about ten grilled meat restaurants.
This is very close to what I consider paradise!
I had already been there a few years ago and I couldn't miss it.
As you can see from the photo, this was my lunch: a nice grilled fillet steak with chips.
In the next few days, and months, I will post more photos of other dishes ordered by my colleagues; all absolutely delicious and reasonably priced!

Do you like grilled meat?
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Filetto uruguaiano

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

Grilled Uruguayan Filet in Montevideo – Filet uruguayen grillé à Montevideo – Filete uruguayo a la parrilla en Montevideo – Filete Uruguaio Grelhado em Montevideu – Gegrilltes uruguayisches Filet in Montevideo – Phi lê Uruguay nướng ở Montevideo

Pho Hanoi in Vietnam

Pho Hanoi in Vietnam

Pho Hanoi in Vietnam.
Una bella e buona zuppa che, come potete intuire dal nome, è quella tipica della città di Hanoi.
Il pho è la zuppa basica che poi, a seconda della città e degli ingredienti, viene chiamato in maniera diversa con l’aggiunta della città.
Buonissima comunque e sempre con il peperoncino aggiunto alla fine.

Pho Hanoi in Vietnam

Pho Hanoi in Vietnam

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

In generale, la cucina settentrionale non è audace in alcun gusto particolare. La maggior parte dei piatti nord-vietnamiti sono bilanciati nei sapori e risultano da sottili combinazioni di molti diversi ingredienti. L’uso di carni di maiale, manzo e pollo sono limitate in favore di pesce fresco, crostacei e molluschi.
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A fresh beef tartare

Tartare di manzo

A fresh beef tartare.
I am a fanatic of raw meat. My favorite is carpaccio but I don't mind beef tartare (or battuta) at all.
This was the appetizer offered at the dinner at Estoril in Genoa (I'll also leave you the review on Tripadvisor), a short time ago.
I have to say that I liked it and also the presentation of the dish was satisfactory!

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Tartare di manzo

Photo taken with Honor 10.

The name comes from the legend according to which the nomadic Tartar people, originally from Central Asia, not having time to cook, placed dried meat under the saddles of their horses to find it softened at mealtime. In Piedmontese cuisine we also find a dish made with knife-beaten meat (this preparation has the advantage of not “squeezing” the meat, as happens with normal machine mincing) and diced garlic, the so-called carn crua (“raw meat”) or salada ‘d carn crua (“raw meat salad”), seasoned with olive oil, salt, pepper and lemon juice.
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Beef tartare, the raw meat par excellence – Le tartare de bœuf, la viande crue par excellence – Tartar de ternera, la carne cruda por excelencia – Tártaro de carne, a carne crua por excelência – Beef Tartare, das Rohfleisch schlechthin – Thịt bò tartare, món thịt sống xuất sắc – 鞑靼牛肉,出类拔萃的生肉 – 生肉の極み、牛肉のタルタル