Bread statues prepared on board the ship.
Every now and then the on-board bakers amaze us with these bread creations that embellish the Buffet or, when it happens, the Buffet Magnifico.
They are true edible works of art even if in the end they are among the most photographed things!
Obviously on board a cruise Costa!
Have you ever seen these works on board?
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Photo taken with Honor 20.
An excellent michetta with mortadella eaten on the ship.
Some time ago, on the ship, Chef Biagio decided to prepare fresh michetta and what could be better to fill them with than the equally excellent mortadella?
Do you like mortadella?
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Photo taken with Honor 20.
In much of Italy there is a bread that follows its shape (usually without the central cap and not without crumb, called rosetta); the "prestinai" who produce this type of bread are few because, in addition to requiring particular familiarity and commitment, the michetta weighs very little and therefore, based on the weight of the bread produced, its production requires a relatively high level of manpower: this results in a relatively high price compared to other forms of bread that, over time, have become more commonly consumed.
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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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Photo taken with Honor 20.
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.
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The text of the post was written with the help of ChatGPT, a language model from OpenAI.
A simple but excellent salami sandwich.
There is almost more salami than bread in this photo but that's how I like it. An excellent local pork salami, salty but not excessively.
Very firm, just the way I like it. I know there must be some photos out there, but I like it so much that I decided to show you a more recent one.
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Salami is a type of cured meat, raw and seasoned, obtained from a mixture of minced meat and fat. The name comes from the salting process that is necessary to ensure its preservation.
Salt and spices that vary locally are added to the meat and fat.
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Pan com tomate o pa amb tomàquet.
Qualcosa di simile ad una bruschetta al pomodoro ma immancabile su una tavola spagnola o catalana.
Semplice, come nella tradizione della buona cucina mediterranea questo pane si usa spesso per accompagnare al classico prosciutto (jamon) nelle ancor più classiche tapas.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Pa amb tomàquet, tradotto letteralmente in italiano come “pane con pomodoro”, chiamato Spanish toast o fetta spagnola in inglese, è una semplice e tipica ricetta di Aragona, Catalogna, Valencia e Maiorca, dove riceve il nome di pa amb oli o pamboli (dal maiorchino in italiano letteralmente: “pane con olio d’oliva”).
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Fegato all'agiadda, the recipe.
Today I'll explain a nice liver dish that my grandmother used to make and that I believe is called "fegato all'agiadda".
First of all, you should use veal liver, less nervous and more tender than beef liver. The secret is in the sauce that is made with breadcrumbs soaked in vinegar and milk and practically mashed.
Then I put the soaked bread in the glass of the immersion blender and add garlic and salt.
Now I cook the liver in butter leaving the slices whole and finally I add the sauce: now the dish is ready!
Pay attention to this note: the preparation, being very strong in flavor, is subject to subjective taste: I, for example, really like vinegar and garlic and I put a lot of both. Obviously you can reduce or even replace part of the vinegar with white wine.
The important thing is that the preparation dissolves well with the liquid and then covers the liver well, left rare, and that it is served very hot because the sauce is cold and should only be left in the pan for a few seconds.
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Here are a couple of photos taken by my son Luca:
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
The holes of the oil focaccia Genoese style
When you eat real focaccia all’olio these are the most delicious and tasty points.
All the salt and oil collected during preparation and cooking is there.
This one was particularly rich in oil!
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Genoese focaccia (in Ligurian a fugässa) is a typical specialty of Ligurian cuisine: approximately one centimeter high, golden/amber in color and with well-marked alveoli, it stands out because before the final leavening it is brushed with an emulsion made of extra virgin olive oil, water and coarse salt.
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