A dish of stewed clams enjoyed in Tenerife.
Some time ago I went to the market of Our Lady of Africa in Santa Cruz de Tenerife and enjoyed this excellent dish of clams.
Don't they make your mouth water?
Have you ever tasted this dish?
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Photo taken with Honor 20.
Here's where the market is located:
Paccheri with fresh tomato sauce.
If done well, a good tomato sauce is one of the best pasta sauces there is.
But simple dishes are not always the easiest to prepare.
In this case, on the ship, it was truly excellent!
Do you like tomato sauce? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Paccheri are a type of pasta from Campania, originating from the Neapolitan tradition, shaped like giant macaroni, generally made with durum wheat semolina. The term derives from the ancient Greek (from πας, “all” and χειρ, “hand”) of the first founders of Parthènope and is still used in the Italian language as “pacca”, or a slap given with an open hand, without hostile intentions.
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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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Photo taken with Honor 20.
A plate of kebab eaten in Barcelona.
Often, when I stop in Barcelona on the ship, instead of going out to enjoy some typical Spanish dish (and there would be only the embarrassment of choice) I head to a small Turkish restaurant to eat a plate of kebab.
Some people will be horrified but what can I do if I like it?
Do you like kebab?
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Photo taken with Honor 20.
This is where I go, on a side street of the Rambla:
The term kebab is essentially of Persian origin: Arab tradition holds that the dish was invented in the Middle Ages by Persian soldiers who used their swords to grill meat over an open fire. According to Ibn Battuta, a Moroccan traveler, in India kebab was not only served in royal palaces during the Delhi Sultanate (1206-1526 AD), but also common people used it for breakfast with naan, a leavened and baked bread. An older variant of kebab (in Greek: obeliskos) is attested in Greece from the 8th century BC in the writings of Homer and in the classical works of Aristophanes, Xenophon and Aristotle.
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Fresh pappardelle with meat sauce.
I think meat sauce is the sauce I love the most.
In this case the chef on board wanted to give us this dish by preparing fresh pappardelle seasoned with an excellent sauce (for the other diners he seasoned them with mushroom sauce, which I don't like, however).
They were truly excellent!
Do you like this dish?
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Photo taken with Honor 20.
Pappardelle (from the Tuscan pappare or, less commonly, from the Provençal papard) are a type of egg pasta very similar to tagliatelle but much wider. They are considered a type of lasagne, in the generic sense of "wide strips of egg puff pastry". While tagliatelle are a type of pasta with a typically Emilian-Romagnola tradition, pappardelle, although influenced by Emilia, are typically Tuscan in tradition. Pappardelle originated in Maremma and from Maremma they took on the strong flavours of sauces with game (wild boar, hare) or with woods (mushrooms).
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An excellent lobster enjoyed at the restaurant La Ruota in Moneglia.
Some time ago I was invited to eat at a nice restaurant in Moneglia, La Ruota.
The view of the village and the coast that could be enjoyed from the room was just the backdrop to the delicious food we enjoyed.
This was a nice dish with plenty of lobster!
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Photo taken with Honor 20.
This is the restaurant's website: laruotamoneglia.it.
The lobster, also known as the European lobster and by the local names of Elephant Sea, Lupicante, Sea Wolf, is a decapod crustacean belonging to the Nephropidae family. Bluish in color, with yellow spots on the back and a light belly, it has two pairs of antennae, one long and one short, and 8 locomotory legs, in addition to 2 chelated, one larger and one smaller, to better perform different tasks.
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Una fiammenghilla di ottimi ravioli di pesce dell’Osteria Da Sergio a Sestri Levante.
Quando sono a casa adoro mangiare i ravioli al ragù (tipico piatto della mia zona). Quando però i ravioli li voglio mangiare di pesce (e ne voglio mangiare una porzione abbondante) il mio ristorante preferito è sicuramente la Osteria Da Sergio a Sestri Levante.
Oltre ad essere a pochi passa da casa mia i ravioli sono proprio buonissimi (a perere mio ovviamente) e me ne faccio sempre una scorpacciata!
Sei mai stato in questa osteria? Aggiungi un tuo comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Non ha un sito web, vi lascio alle recensioni di TripAdvisor.
An excellent plate of trenette with clam sauce.
Since it is my wife's favorite condiment, in almost all the restaurants we go to eat, we order a plate of pasta with clams.
In this case, not the classic spaghetti but some equally good trenette!
Do you like pasta with clams? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Venerupis decussata, synonym of Ruditapes decussatus, known as the true clam, is a bivalve mollusc of the Veneridae family. It can be found in the Mediterranean Sea, from a few meters to over 20 meters deep, buried in shallow, muddy or slimy coastal or lagoon seabeds covered with vegetation.
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Un piatto delizioso: arrostino di tonno in lardo di Colonnata.
Diversi mesi fa, ormai, c’è stato il mio patrimonio e probabilmente il piatto che più mi ha soddisfatto era stato questo: filetto di tonno avvolto da un paio di fettine di lardo di Colonnata con salsa di senape su patate e ratuille di verdure.
Un piatto gustosissimo preparato nel ristorante Olimpo del celebre Hotel Vis a Vis di Sestri Levante.
Vi ispira questo piatto? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Il lardo di Colonnata ha un aspetto umido, è di colore bianco leggermente rosato e presenta una consistenza omogenea e morbida. Ha un sapore delicato e fresco, quasi dolce, finemente sapido se proveniente dalla zona delle natiche, arricchito dalle erbe aromatiche e dalle spezie usate nella lavorazione e dal profumo fragrante.
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Un semplice piatto di zuppa in Vietnam.
Diverso tempo fa ormai sono stato a trovare la mia fidanzata in Vietnam e, di passaggio nella città di Hoi An (la famosa città vietnamita delle lanterne), abbiamo pranzato in un ristoranti ed io ho preso un piatto di zuppa con noodles ed un bicchiere di succo di ananas fresco (che costava più della zuppa!).
Se non sbaglio era un piatto chiamato Hoi An Wonton Noodle soup con polpa di granchio preparato nel ristorante Morning Glory.
Vi piace la cucina asiatica e quella vietnamita in particolare? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Tamron 16-300.
