Bo square in Sestri Levante. It is not the central square of my Sestri but it is still one of the most famous squares. At its center there is the recent statue of the Sail by Giò Pomodoro, a famous Italian artist, and it is one of the favorite squares for markets and small street activities.
Have you ever been to Sestri Levante? Add your own comment or go to the bottom of the site to read what other visitors have written.
The Bo square in Sestri Levante – La place Bo à Sestri Levante – La plaza del Bo en Sestri Levante – A praça Bo em Sestri Levante – Der Bo-Platz in Sestri Levante – Quảng trường Bo ở Sestri Levante – 塞斯特里萊萬特的博廣場 – セストリーレバンテのボー広場
Red mackerel sauce, the recipe. Some time ago I bought some frozen mackerel fillets at the supermarket (the classic non-breaded sticks) to eat them in a pan in a day with few ideas and time to cook but then I wanted to try to make a fish sauce. I looked a little online and it was a spectacle!
Ingredients for two generous people: – 5 frozen mackerel fillets – tomato puree – white wine – extra virgin olive oil – garlic and onion – salt
The night before preparing it I moved the fish from the freezer to the refrigerator. We prepare the oil in a pan with onion and minced garlic to make a soffritto; when everything begins to brown we add all the fish that I previously chopped coarsely. Let everything fry and flavour for a minute, adding a pinch of salt and then blend with half a glass of white wine. In less than a minute all the alcohol should have evaporated and I add the tomato puree (how much depends on your taste: I like it red but not excessively). Now let it cook for ten minutes, fifteen at most, and the sauce is ready! This is the perfect sauce to season your favorite pasta! I dressed some fish ravioli, bought at the store, and I'll post a photo of the finished dish another day. Add your own comment or go to the bottom of the site to read what other visitors have written.
Red mackerel sauce, the recipe – Sauce maquereau rouge, la recette – Salsa de caballa roja, la receta – Molho de cavala vermelha, a receita – Rote Makrelensauce, das Rezept – Sốt cá thu đỏ, công thức – 红鲭鱼酱，食谱 – 赤いサバのソース、レシピ
Spaghetti al sugo di tonno. Diverso tempo fa ormai mi sono preparato queso sughetto semplice con salsa di pomodoro e tonno fresco. Semplice perché, in poco tempo di preparazione, si ottiene un piatto molto ma molto gustoso. Ho comprato del tonno fresco a cubetti e ho fatto il sugo facendo prima la salsa. Risultato ottimo davvero!
Soup with vermicelli, crab and snails. One of the things that amazed me most in Vietnam was the food: to eat and photograph. This dish, for example, is a soup of noodles with crab meat and snails. Very rich as you can see and very tasty. And then, as a garnish and taste, the chili pepper (green) on top could not be missing. Absolutely to try if you travel to Vietnam!
Do you like Vietnamese or Asian cuisine? Add your own comment or go to the bottom of the site to read what other visitors have written.
Vietnamese cuisine seeks to combine fragrances, flavors and colors, based on the philosophy of the five elements. Many dishes contain the 5 basic flavors (ngũ vị): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth), which correspond to the five organs (ngũ tạng): gall bladder, small intestine, large intestine, stomach and urinary bladder. Continue and learn more on Wikipedia
Soup with vermicelli, crab and snails – Soupe aux vermicelles, crabe et escargots – Sopa de fideos, cangrejo y caracoles – Sopa com aletria, caranguejo e caracóis – Suppe mit Fadennudeln, Krabben und Schnecken – Canh bún riêu cua ốc – 粉丝蟹螺螺汤 – 春雨、カニ、カタツムリのスープ
Octopus sauce, the recipe. A few days ago my son prepared a plate of pasta with this sauce and immediately a couple of ideas and memories came to mind. It's a beautiful dish and very good too. Grandpa Mario used to make it, he cooked fish very well. Then, with an octopus weighing less than a kilo, he would eat the whole family (seven or eight people). The great thing is that he knew that octopus is sedentary so, when he needed one, he would go and get it alive and always knew where to find one. The sauce is very easy to prepare; you need extra virgin olive oil, salt, onion, tomato sauce (or fresh tomatoes depending on your tastes and ability) and octopus (fresh or frozen) The ideal would be to lightly scald the octopus in a little water, then cut it into small pieces to cook in the tomato sauce. The important thing is the skin, which is what makes the dish good! Fry a little with oil and onion, add the tomato and octopus. Add salt and leave to cook for about forty minutes. If the sauce becomes too thick you can use the water from the first cooking to moisten the sauce.
Have you ever tasted this sauce? Add a comment or go to the bottom of the site to read what other visitors have written.
And voilà the sauce is ready photographed by Luca:
The octopus sauce with tomato, the simple recipe to prepare it at home – La sauce poulpe à la tomate, la recette simple pour la préparer à la maison – El pulpo en salsa con tomate, la receta sencilla para prepararlo en casa – O molho de polvo com tomate, a receita simples para prepará-lo em casa – Die Tintenfischsauce mit Tomate, das einfache Rezept, um es zu Hause zuzubereiten – Bạch tuộc sốt cà chua, công thức đơn giản để chế biến tại nhà – 番茄章鱼酱，在家准备的简单食谱 – トマト入りタコソース、自宅で作る簡単なレシピ
Pizza Margheta da Di Matteo. Una splendida pizza mangiata in quel di Napoli mette sempre l’anima in pace. Continua la mia carrellata delle pizzerie piu’ famose della citta’ partenopea; questa e’ la pizza della famosa pizzeria Di Matteo sempre in via dei Tribunali (recensione di TripAdvisor). Confermo che e’ tra le migliori che ho gustato fino ad adesso ed in piu’, nel locale, si possono gustare anche altre prel;ibatezze della cucina napoletana.
Sei già stato a mangiare una pizza a Napoli? e secondo te qual è la più buona di tutte? Lasciami il tuo parere in un commento cliccando here.
Neapolitan pizza, with a soft and thin dough, but with high edges, is the version of the round pizza prepared in the city of Naples. It is considered, on a global scale, as the Italian pizza par excellence. Since 5 February 2010 it has been officially recognized as a Traditional Specialty Guaranteed by the European Union and in 2017 the art of the Neapolitan pizza maker, of which Neapolitan pizza is a tangible product, was declared by UNESCO as an intangible heritage of humanity.
The margherita pizza from the historic pizzeria Da Michele in Naples. What more can I say than the photos? One of the best pizzas in Naples and perhaps in the world. Experts will have already recognized it: it is from the Antica pizzeria da Michele, an institution. The classic menu: margherita or marinara, both delicious!
Have you ever eaten pizza in Naples? Add your own comment or go to the bottom of the site to read what other visitors have written.
Neapolitan pizza, with a soft and thin dough, but with high edges, is the version of the round pizza prepared in the city of Naples. It is considered, on a global scale, as the Italian pizza par excellence. Since 5 February 2010 it has been officially recognized as a Traditional Specialty Guaranteed by the European Union and in 2017 the art of the Neapolitan pizza maker, of which Neapolitan pizza is a tangible product, was declared by UNESCO as an intangible heritage of humanity. Continue and learn more on Wikipedia
A margherita pizza from the historic and famous pizzeria Da Michele in Naples – Une pizza margherita de la et célèbre pizzeria Da Michele de Naples – Una pizza margherita de la histórica y famosa pizzería Da Michele en Nápoles – Uma pizza margherita da histórica e famosa pizzaria Da Michele em Nápoles – Eine Margherita-Pizza aus der historischen und berühmten Pizzeria Da Michele in Neapel – Một chiếc bánh pizza margherita từ tiệm bánh pizza lịch sử và nổi tiếng Da Michele ở Naples – 来自那不勒斯历史悠久、著名的 Da Michele 披萨店的玛格丽特披萨 – ナポリの歴史ある有名ピッツェリア「ダ・ミケーレ」のマルゲリータピザ
La vela di Pomodoro a Sestri Levante. Uno degli angoli più belli non relativi al mare della mia Sestri è piazza Bo. Al centro della piazzetta, c’è la famosa statua della vela dell’artista di Pesaro. Questa volta la foto è stata scattata con l’effetto miniature ovvero sfocando diverse parti della foto e lasciando a fuoco solo il soggetto desiderato.
Conosci questa statua di Sestri? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Giò Pomodoro, born Giorgio Pomodoro (Orciano di Pesaro, 17 November 1930 – Milan, 21 December 2002), was an Italian sculptor, goldsmith, engraver and set designer. He is considered one of the most important abstract sculptors on the international scene of the 20th century. Continue and learn more on Wikipedia
The sail by the artist Giò Pomodoro in Sestri Levante – La voile de l’artiste Giò Pomodoro à Sestri Levante – La vela del artista Giò Pomodoro en Sestri Levante – A vela do artista Giò Pomodoro em Sestri Levante – Das Segel des Künstlers Giò Pomodoro in Sestri Levante – Cánh buồm của nghệ sĩ Giò Pomodoro ở Sestri Levante – 艺术家 Giò Pomodoro 在塞斯特里莱万特的帆 – セストリ レバンテの芸術家ジオ ポモドーロの帆
Bellillo's Margherita pizza in Naples. I know: you'll all think I have little imagination when it comes to photography... But what can I do if my travels take me to Naples every Monday? Obviously, maybe not every week (but almost) I go out to eat an original pizza. For example, I enjoyed this one at Bellillo and the pizza was a Margherita with Bufala DOP (organic tomato, buffalo mozzarella from Campania DOP (Caseificio Pagliuca), parmesan cheese (aged 24 months), Ancino verde EVO oil (Uliveti Castel San Martino) and basil). It was really delicious.
Do you like pizza? Add your own comment or go to the bottom of the site to read what other visitors have written.
Neapolitan pizza, with a soft and thin dough, but with high edges, is the version of the round pizza prepared in the city of Naples. It is considered, on a global scale, as the Italian pizza par excellence. Since 5 February 2010 it has been officially recognized as a Traditional Specialty Guaranteed by the European Union and in 2017 the art of the Neapolitan pizza maker, of which Neapolitan pizza is a tangible product, was declared by UNESCO as an intangible heritage of humanity. Continue and learn more on Wikipedia
Bellillo’s Margherita Pizza in Naples – Pizza Margherita de Bellillo à Naples – Bellillo’s Margherita Pizza en Nápoles – Pizza Margherita de Bellillo em Nápoles – Bellillos Margherita Pizza in Neapel – Pizza Margherita của Bellillo ở Naples
Un piatto di pasta, i tubini, al sugo di pesce. Un bel e buon piatto di pasta condita con sugo di pesce spada e pomodorini. Semplice ma veramente molto gustoso.
Do you know the recipe for this sauce or do you want to explain to me how you prepare it? Add a comment or go to the bottom of the site to read what other visitors have written.
Le carni sono ottime e impiegate in vari modi, di solito commerciate fresche o congelate ma anche inscatolate. Il pesce spada è un pregiato piatto tipico siciliano e calabrese, pescato e servito a Messina e provincia, ad esempio Taormina, Milazzo, Sant’Agata di Militello, Roccalumera, Barcellona e Reggio Calabria e sua provincia soprattutto nei borghi di Villa San Giovanni, Palmi, Scilla e Bagnara Calabra diventandone caratteristica gastronomica delle località nota come pesce spada alla ghiotta. Continua ed approfondisci su Wikipedia
A plate of pasta, the tubini, with fish sauce – Une assiette de pâtes, les tubini, avec sauce de poisson – Un plato de pasta, el tubini, con salsa de pescado – Um prato de massa, o tubini, com molho de peixe – Ein Teller Nudeln, die Tubini, mit Fischsauce – Một đĩa mì ống tubini với nước mắm – 一盘意大利面，tubini，配鱼露 – 魚醤を添えたパスタ、トゥビーニのプレート
