Ligurian-style lemon anchovies from Osteria da Sergio in Sestri Levante. A dish that can be found in almost all restaurants that serve seafood in Liguria is definitely lemon anchovies. These, very good, were from Osteria da Sergio in Sestri Levante. I had already written the recipe for you here.
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The tavern does not have a website, I leave you with the reviews of TripAdvisor.
Ligurian-style lemon anchovies from Osteria da Sergio in Sestri Levante – Anchois à la ligurienne au citron de l’Osteria da Sergio de Sestri Levante – Anchoas al estilo de Liguria con limón de la Osteria da Sergio en Sestri Levante – Anchovas à Ligúria com Limão da Osteria da Sergio em Sestri Levante – Sardellen nach ligurischer Art mit Zitrone von der Osteria da Sergio in Sestri Levante – Cá cơm kiểu Ligurian với chanh từ Osteria da Sergio ở Sestri Levante
My home-made meat tartare. One of my favorite meat dishes is definitely tartare. I personally prefer tartare to battuta because I like thinly sliced meat. I found Piedmontese meat at a very good price in a supermarket near my home and I often take it home. I prepare it half an hour before and season it the way I like it: lemon, oil, salt, pepper, onion (finely sliced), olives (finely sliced) and mustard (I don't add capers, which I don't like, or eggs). I stir it often and it's really delicious.
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My home-cooked meat tartare – Mon tartare de viande dégusté à la maison – Mi tartar de carne disfrutado en casa – O meu tártaro de carne apreciado em casa – Mein Fleischtatar habe ich zu Hause genossen – Bánh tartare thịt của tôi được thưởng thức ở nhà
Black tagliolini with squid, cherry tomatoes and olives. Some time ago, after being at the stadium, my wife and I stopped to eat something in Genoa. Our favorite place after the game is the restaurant pizzeria Piedigrotta (here is the review on TripAdvisor) which prepares excellent and large pizzas but also cooks excellent dishes. That time, on the menu, there was a special dish that I decided to try: black tagliolini (with squid ink) with squid, cherry tomatoes and olives. Very good I must say!
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Black tagliatelle with squid and cherry tomatoes – Tagliatelles noires aux calamars et tomates cerises – Tagliatelle negro con calamares y tomates cherry – Tagliolini preto com lula e tomate cereja – Schwarze Tagliolini mit Calamari und Kirschtomaten – Tagliolini đen với mực và cà chua bi – 黑意大利面条配鱿鱼和樱桃番茄 – イカとチェリートマトの黒いタリオリーニ
Insalata con pollo o vegetariana, quale preferite? Qualche tempo fa, per pranzo, sono stato in un bar/trattoria, in centro a Brescia, e assieme agli altri commensali abbiamo ordinato due insalate. La prima era composta da: nocciole, lattuga, pomodorini, pollo alla soia e pane carasau. La seconda: olive, tofu, radicchio, carote, lattuga e pomodorini confit.
Which one would you have chosen? Add a comment or go to the bottom of the site to read what other visitors have written.
L’insalata indica genericamente diversi vegetali commestibili le cui foglie si possono mangiare crude e variamente condite; il termine designa anche preparazioni composte da più ingredienti, solitamente da verdure in foglia crude più o meno sminuzzate, caratterizzate dal fatto di essere condite a crudo e mescolate solitamente con una miscela[1] di sale da cucina e olio d’oliva e/o aceti o spremuta di limone e/o altri ingredienti opzionali come pepe, origano, aglio, prezzemolo, rafano e altre spezie aromatiche fresche o essiccate ma anche con lievito alimentare e salse crude varie, come quella di semi di senape. Continue and learn more on Wikipedia
Salad with chicken or vegetarian, which do you prefer? – Salade de poulet ou végétarienne, laquelle préférez-vous ? – Ensalada con pollo o vegetariana, ¿cuál prefieres? – Salada com frango ou vegetariana, qual você prefere? – Salat mit Hühnchen oder vegetarisch, was bevorzugen Sie? – Salad gà hay salad chay, bạn thích món nào hơn? – 沙拉加鸡肉还是素食，你更喜欢哪一个？ – チキンサラダとベジタリアンサラダ、どちらが好きですか?
Focaccia barese, an all-Italian specialty. Focaccia barese is a typical gastronomic specialty of the city of Bari, in Puglia, Italy. This delicious flat bread is a culinary delight enjoyed both in its traditional form and in the variations that have developed over time. Focaccia barese is particularly known for its soft and spongy texture, combined with a rich and aromatic flavor. Focaccia barese is based on high-quality ingredients. The flour used is often type 0 or 00, while extra virgin olive oil is a key element that contributes to its unique flavor. The dough of focaccia barese is essentially a combination of flour, water, yeast, salt and olive oil. This is worked to obtain a soft and elastic consistency that gives the focaccia its light structure. Another crucial element is the leavening process, which can take several hours. This step is essential to ensure that the focaccia becomes soft and spongy. Focaccia barese can be enriched with a variety of traditional toppings. One of the most common is “pomodoro e olive,” which involves the use of chopped tomatoes and black or green olives. Some also add oregano, coarse salt, or onion. Focaccia barese is usually baked in the oven at a high temperature. The end result is a golden, crispy crust that envelops a soft center. While focaccia barese has a basic recipe, it is important to note that there can be regional or even family variations. Some may prefer a thinner focaccia, while others may opt for a thicker version. Focaccia barese is often eaten as a snack, but it is equally suitable for splitting and filling into delicious sandwiches. It is a popular choice for a quick meal or to take with you on a stroll through the charming streets of Bari.
Focaccia barese is much more than just bread; it is a culinary experience that captures the heart and palate of anyone who tastes it. Its tradition and distinctive flavor make it one of the gastronomic treasures of Puglia.
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Focaccia from Bari, an all-Italian specialty – Focaccia de Bari, une spécialité entièrement italienne – Focaccia de Bari, una especialidad totalmente italiana – Focaccia de Bari, uma especialidade totalmente italiana – Focaccia aus Bari, eine rein italienische Spezialität – Focaccia từ Bari, một đặc sản của Ý – 来自巴里的佛卡夏（Focaccia），全意大利特产 – イタリアの名物バーリのフォカッチャ
Focaccia barese is a leavened baked product typical of Puglia. It is especially widespread in the provinces of Bari, Barletta-Andria-Trani, Taranto, part of the province of Brindisi (Ostuni, Fasano, Ceglie Messapica and Cisternino), Gargano and in general in the province of Foggia, where it can be found regularly in bakeries. In 2010, the Consorzio Focaccia barese was established and began the process for the registration of Focaccia di Bari in the European register of TSGs. Continue and learn more on Wikipedia
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
Due meravigliosi pesci cotti al forno. Qualche tempo fa, sono stato invitato a mangiare da un grande amico (ed eccellente organizzatore di mangiate). Il piatto del giorno: due magnifici pesci cotti al forno su un tappeto di pomodorini, olive e patate. I pesci, se non ricordo male, erano due dentici! Piatto e mangiata perfettamente riusciti!
Vi piacerebbe un piatto come questo? Lascia un commento cliccando here.
Two wonderful baked fish – Deux merveilleux poissons cuits au four – Dos maravillosos pescados al horno – Dois maravilhosos peixes assados – Zwei wunderbare gebackene Fische – Hai con cá nướng tuyệt vời – 两条美味的烤鱼 – 素晴らしい焼き魚 2 つ
Pasta with tuna, tomato and olive sauce. I discovered relatively recently that I really like seasoning pasta with tomato sauce and tuna. It is very simple to prepare and now I will explain how.
Ingredients for two people: – tomato puree – a can of tuna (in oil or natural) – olives (I used green ones) – onion – extra virgin olive oil – salt (a pinch) – white wine (two fingers in a glass) – pasta of your choice (I used farfalle)
How to proceed: first, in a large pan, sauté the onions and oil; when it is golden brown, add the tomato puree, a pinch of salt and the olives. In the meantime, put a pan with plenty of water and salt on which, during the time you prepare the sauce, it will boil. Leave it on a high heat for a couple of minutes and when the puree starts to boil, add the white wine (I'm not sure if the wine is necessary but I really like that acidic/fruity note left in the sauce). In a couple of minutes the alcohol in the wine will have evaporated and you can add the tuna (drained if it was in oil) and cook it slowly. While the sauce finishes cooking, throw in the pasta and when ready, drain it and add it to the sauce.
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Pasta with tuna, tomato sauce and olives, the recipe – Pâtes au thon, sauce tomate et olive, la recette – Pasta con salsa de atún, tomate y aceitunas, la receta – Macarrão com molho de atum, tomate e azeitona, a receita – Pasta mit Thunfisch, Tomaten und Olivensauce, das Rezept – Mì ống với cá ngừ, cà chua và sốt ô liu, công thức – 意大利面配金枪鱼、番茄和橄榄酱，食谱 – マグロ、トマト、オリーブソースのパスタ、レシピ
The beef tartare that I like, the recipe. To tell the truth it is not a real recipe or in any case I believe that everyone at home makes it a bit as they like and with the most appreciated ingredients. A quick dish and, if the quality of the products is adequate, very good.
Here are my ingredients: – 300 grams of beef tartare (I find Fassona at the supermarket) whichever you prefer or find or can afford – a pinch of salt and pepper – a little chopped onion – Taggiasca olives (I find them already pitted to save time) – extra virgin olive oil – a teaspoon of mustard
Mix all the ingredients with a fork and a spoon until you obtain a smooth mixture and leave to rest for half an hour. The dish is ready to be enjoyed!
Below I leave you a couple of shots of my dish. Add a comment or go to the bottom of the site to read what other visitors have written.
The beef tartare I like, the recipe – Le tartare de boeuf que j’aime, la recette – El tartar de ternera que me gusta, la receta – O tártaro de carne que eu gosto, a receita – Das Rindertatar mag ich, das Rezept – Tôi thích món bánh tart thịt bò, công thức – 我喜欢的鞑靼牛肉，食谱 – 私が好きな牛肉のタルタル、レシピ
Chicken stew with olives. One of my favorite dishes when I'm at home is chicken with olives, at least that's what we call it in our family. Chicken breast cut into small pieces cooked in olive oil and a drop of tomato paste, pine nuts and olives. Very tasty!
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Stewed chicken with olives and pine nuts – Poulet mijoté aux olives et pignons de pin – Pollo guisado con aceitunas y piñones – Frango estufado com azeitonas e pinhões – Geschmortes Hähnchen mit Oliven und Pinienkernen – Gà hầm ô liu và hạt thông – 橄榄松子炖鸡 – 鶏肉のオリーブと松の実の煮込み
Pizza prosciutto e olive fatta in casa. Questa è, come conoscono bene le pizzerie della zona, la mia preferita: prosciutto più olive. Questo è un close-up del centro della pizza e potete vedere bene gli ingredienti: passata di pomodoro, prosciutto cotto, mozzarella fiordilatte e olive taggiasche. Mia mamma, per lei, aggiunge anche una spolverata di origano ma a me non piace! Negli ultimi tempi ho postato tantissime foto dell’Italia ma non altrettante di cibo.
