Lucadea.com - Tag: mediterranean

25 September 202011 July 2026

Spaghetti with homemade fresh tuna tomato sauce

Spaghetti with homemade fresh tuna tomato sauce.
Some dishes show that simple cooking can still create an excellent result. These spaghetti with fresh tuna tomato sauce come from an easy idea with just a few ingredients, but they create a rich and satisfying flavor.
Some time ago I prepared this dish starting with one ingredient I really enjoy: fresh tuna cut into small cubes. After making the tomato sauce, I added the fish and created a simple but tasty pasta sauce. The beauty of this recipe is its simplicity: there is no need for complicated preparation to enjoy a very flavorful meal.
The photograph probably does not fully show how good the dish actually was, but the important part is the memory of the taste. Sometimes a homemade meal is not photographed in perfect conditions, yet it remains something worth sharing because the final result can be much better than expected.
Spaghetti with fresh tuna tomato sauce are a great example of how fish can become part of everyday cooking without making the preparation difficult. Fresh tuna, compared with preserved tuna, has a different texture and a more delicate flavor, especially when combined with a good tomato sauce.
The photograph was taken during a homemade cooking moment in Italy. If you are looking for what to prepare with fresh tuna, this kind of pasta sauce is an easy way to create a tasty first course without spending too much time in the kitchen.
One interesting fact is that tuna has always played an important role in Mediterranean cuisine, appearing in many regional traditions both fresh and preserved because different parts of the fish can be used in many ways.
I enjoy sharing these moments on my photoblog, just like other posts dedicated to homemade dishes, because food is not only about the final plate but also about the ingredients, the preparation and the pleasure of creating something yourself.
This dish represents exactly that idea: a few simple elements, little preparation time and a lot of satisfaction. Sometimes the easiest recipes are the ones we remember the most.

What is that simple dish you prepare when you want something delicious without spending too much time cooking? Add a comment or go to the bottom of the site to read what other visitors have written.

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

Spaghetti with fresh tuna tomato sauce made at home – Spaghetti à la sauce tomate au thon frais maison – Espaguetis con salsa de tomate y atún fresco casera – Esparguete com molho de tomate e atum fresco caseiro – Spaghetti mit frischer Thunfisch-Tomatensauce hausgemacht – Mì Ý sốt cà chua cá ngừ tươi tự làm – 自制新鲜金枪鱼番茄酱意大利面 – 手作りツナトマトソースのスパゲッティ

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19 August 201711 July 2026

Neapolitan pizza: the authentic taste of Naples

Pizza napoletana margherita servita a Napoli vicino al terminal crociere con impasto tradizionale

Neapolitan pizza: the authentic taste of Naples.
Some flavors feel completely different when you experience them in their place of origin. This Neapolitan pizza eaten in Naples immediately brought back that special feeling of discovering how a simple dish can represent an entire city.
It had been a long time since I had returned to Naples with the ship, and even longer since I had the chance to enjoy a real Neapolitan pizza. When the opportunity finally came, the choice was almost obvious: a simple Margherita pizza, without unnecessary additions, because when the base is perfect, nothing else is really needed.
I do not want to disappoint my friends who are pizza makers and prepare excellent pizzas elsewhere, but eating pizza in Naples is something different. Of course, there are many places outside the city where you can find outstanding pizza, but the Neapolitan experience has its own identity. Maybe it is the atmosphere, the tradition, or the way every step is connected to local culture.
The photograph was taken in Naples, Campania, Italy, in a simple trattoria and pizzeria located right in front of the city’s cruise terminal. It was not a place chosen for appearance or luxury, but for what truly matters: the pizza served on the table.
If you are visiting Naples and wondering what food to try, Neapolitan pizza is certainly one of the first answers. Its main characteristics are the soft, thin center and the higher, airy crust, created through a traditional preparation method that made this dish famous all over the world.
One interesting fact is that the art of the Neapolitan pizzaiuolo has been recognized by UNESCO as Intangible Cultural Heritage because of the techniques and traditions passed down through generations.
I enjoy photographing these simple moments during my travels. You do not always need unusual dishes or elaborate cuisine: sometimes a Margherita pizza can perfectly represent a place, a memory and a pleasant break during a day in port.
Like other stories on my photoblog about flavors discovered while traveling, this image comes from a personal experience rather than just a description of food.

Have you ever tasted a dish so connected to its homeland that it seemed completely different from every other version you had tried elsewhere? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with iPhone 6.

A widespread belief holds that in June 1889, to honor the Queen of Italy, Margherita of Savoy, chef Raffaele Esposito of Pizzeria Brandi invented a dish he called pizza-Margherita (a reference to the fact that the term “pizza,” then unknown outside of Naples, almost always referred to sweet pies), where the savory toppings he found in his hands—tomato, mozzarella, and basil—even represented the same colors as the Italian flag.
Continue on Wikipedia

Neapolitan pizza: the authentic taste of Naples – Pizza napolitaine : le goût authentique de Naples – Pizza napolitana: el sabor auténtico de Nápoles – Pizza napolitana: o sabor autêntico de Nápoles – Neapolitanische Pizza: der authentische Geschmack von Neapel – Pizza Napoli: hương vị đích thực của Naples – 那不勒斯披萨：正宗的那不勒斯味道 – ナポリピッツァ：本場ナポリの味

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18 June 201630 July 2026

Puglian seafood starters, flavours of Salento

Puglian seafood starters, flavours of Salento.
Looking at this plate of seafood starters, I found a small expression of Puglian cuisine, made of fresh fish, traditional recipes and flavours deeply connected to the Mediterranean Sea. This photograph captures a seafood appetizer enjoyed in Puglia, where different preparations come together to tell the story of a region shaped by its coastline and fishing traditions.
I took this image during a dinner, before tasting the dish, when every preparation was still arranged in its own section. I enjoy photographing these simple moments because food can reveal the character of a place just like landscapes and historic buildings. The colours, textures and presentation often preserve memories of the experiences connected to a journey.
Looking at the plate from above, you can recognise the different seafood preparations: marinated swordfish, seasoned anchovies, octopus alla pignatta, breaded mussels and a seafood salad in the centre. Each part has its own personality, from the delicate flavour of marinated fish to the stronger taste of anchovies and the soft texture of slowly cooked octopus.
When I think about what to eat in Puglia, seafood starters are one of the best ways to discover the region’s culinary traditions. They are not simply small portions before a meal, but a collection of recipes that celebrate local fishing and the ingredients provided by the sea.
This photograph was taken in Puglia, Italy, during a moment of sharing around the table. I wanted to capture not only the appearance of the dish, but also the feeling of anticipation before the first taste.
A short culinary curiosity concerns octopus alla pignatta, a traditional recipe especially connected with Salento. Its name comes from the pignatta, an old terracotta cooking pot once used to slowly prepare the octopus, allowing it to become tender while absorbing the flavours of the sauce.
Puglian cuisine has the ability to transform simple ingredients into dishes full of character. The sea, fishing traditions and local habits come together in recipes that may change from one village to another while keeping a strong connection with the territory.
This way of telling stories through everyday details is also present in other food and travel photographs published on Lucadea.com, where I often look for the small elements that preserve the memory of a place.

Looking again at this photograph, I think about how a simple plate can represent an entire region before even tasting it. Which Puglian seafood starter would you choose first? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon 600D and Canon 18-55 EFS