Lucadea.com - Tag: sweet

25 August 202629 May 2026

Fresh raspberries and strawberries, taste of summer

Piatto con lamponi e fragole fresche pronti da mangiare su tavolo, colori vivaci tipici dell’estate in Italia

Fresh raspberries and strawberries, taste of summer.
There are moments when a simple plate of raspberries and strawberries is enough to bring summer right in front of you, and as I look at them, I think about how these fresh berries are among the best things to eat when the weather gets warm, especially if you are visiting Italy or looking for what to eat in Liguria during summer. Their bright colors immediately catch the eye, and they remind me of slow afternoons where everything feels lighter and easier.
I take a closer look, noticing the texture of the raspberries and the smooth surface of the strawberries. Fresh raspberries and strawberries have that perfect balance between sweetness and a slight acidity that makes them incredibly satisfying on their own. This simple plate could be found in any home kitchen, maybe somewhere in Liguria, Italy, where seasonal ingredients often become the center of the table without needing much preparation.
If you are wondering what to do with raspberries and strawberries, the simplest answer might also be the best one: just enjoy them as they are. Of course, they can be used for desserts, cakes, or fruit salads, but there’s something more genuine about eating them naturally. It’s a small gesture, but it carries a strong connection to the season.
I remember sharing a similar moment in another post on the site, where everyday food becomes something worth capturing and telling. It’s not about complexity, but about recognizing those quiet details that often go unnoticed.
A small curiosity: raspberries are not a single fruit but a cluster of tiny drupelets, which is why their texture feels so unique compared to other berries. It’s one of those details you don’t think about until you really stop and observe.
As I sit there, I realize I’m not just photographing food, but a feeling tied to summer itself. The plate slowly empties without me even noticing, one berry at a time.

Do you prefer eating them fresh or turning them into a dessert? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Honor 20.

Fresh raspberries and strawberries, taste of summer – Framboises et fraises fraîches, saveurs d’été – Frambuesas y fresas frescas, sabores del verano – Framboesas e morangos frescos, sabores do verão – Frische Himbeeren und Erdbeeren, Geschmack des Sommers – Mâm xôi và dâu tây tươi, hương vị mùa hè – 新鲜覆盆子和草莓，夏天的味道 – 新鮮なラズベリーとイチゴ、夏の味

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

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27 July 2026

Tropical creme caramel with Thai fruit

Creme caramel tropicale con cubetti di dragon fruit e anguria in stile thailandese

Tropical creme caramel with Thai fruit.
Among the many desserts found around the world, creme caramel is one of those recipes that easily adapts to different cultures and ingredients. This photograph of tropical creme caramel shows a Thai-inspired version of the famous dessert, served with cubes of dragon fruit and watermelon that add colour and freshness to the presentation.
I wanted to share this image because food presentation itself can become an interesting photographic subject. In this case, the contrast between the smooth texture of the creme caramel and the bright colours of the tropical fruit creates a simple but attractive composition.
During my travels, I often enjoy photographing small details connected with local food because dishes can tell a story about the places where they are prepared. Sometimes the most interesting experiences do not come from completely unknown recipes, but from familiar dishes that are transformed through local ingredients and traditions.
Creme caramel is a dessert enjoyed in many countries, usually made with milk, eggs and sugar, with a layer of caramel that covers the surface when the dessert is served. In this tropical version, the creamy texture of the dessert is combined with fresh fruit, creating a balance between sweetness, softness and the lighter taste of the accompanying ingredients.
The photograph focuses especially on the colours of the dish. The delicate tones of the creme caramel meet the stronger shades of dragon fruit and watermelon, creating a small visual composition where flavour and appearance work together.
One interesting fact about dragon fruit, also called pitaya, is that although it originally comes from Central America, it is now widely cultivated in many Asian countries, including Thailand. Its colourful skin and white or pink flesh with tiny black seeds make it one of the most recognizable tropical fruits.
On my blog I have shared many stories connected with travel and everyday discoveries, from landscapes to food experiences. Just like a photograph of a street or a village can preserve the memory of a place, a dish can also capture a moment and the atmosphere around it.
This image of tropical creme caramel is therefore a small food memory: a dessert known worldwide, presented with local tropical ingredients and transformed into something fresh, colourful and connected with Thailand.

Have you ever tried a local variation of a famous dessert that surprised you? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon 600D.

Crème caramel—also known as caramel custard—is a type of pudding of Portuguese origin (hence its Italian name, *latte alla portoghese*) featuring a layer of liquid caramel on top; this distinguishes it from crème brûlée, a pudding topped with a hard caramel crust. The ingredients are milk, eggs, sugar, and usually vanilla, in proportions that can vary significantly.
Read more on Wikipedia

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22 June 2026

Sweet desserts in Ibiza at Casa Maca tra sapori e ricordi

Sweet desserts in Ibiza at Casa Maca tra sapori e ricordi.
Looking back at these sweet desserts in Ibiza at Casa Maca, I find myself trying to reconstruct that moment only through images, as if the photograph is the only remaining trace of a quiet afternoon in Ibiza Town, Ibiza, Balearic Islands, Spain. These sweet desserts in Ibiza at Casa Maca feel less like a simple memory and more like a fragment of a longer travel story that still lingers in my mind.
I remember sitting there, watching the plates arrive without really needing names or descriptions, just observing shapes, textures, and the calm rhythm of service in the resort atmosphere. The sweet desserts in Ibiza at Casa Maca were part of a larger experience I once shared in another post on my photoblog, where I focused more on the savory side of the kitchen, but here everything narrows down to the final act of the meal.
Even without recalling the exact ingredients, I can still feel how the desserts closed the experience with a sense of balance rather than excess. Casa Maca itself, set inside a restored traditional finca, often appears in searches like “best restaurants in Ibiza countryside” or “where to eat in Ibiza with a view,” and it fully deserves that attention because of how it blends landscape and food.
There is something interesting about how Casa Maca preserves its rural identity while still being part of a modern Ibiza dining scene. That contrast makes even simple moments, like tasting desserts, feel more layered. It is one of those places worth seeing in Ibiza if you are visiting the island and want more than just beachside dining.

Sometimes I wonder if the memory of taste survives longer than the taste itself, or if it is the image that keeps everything alive in a different way. Have you ever remembered a dessert only through a photograph? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Canon EOS M100 camera and Canon EF-M 11-22 lens.

Sweet is one of the five basic tastes, almost universally considered a pleasant sensation. Foods rich in simple carbohydrates, such as sugars, are normally associated with sweetness. There are also some molecules of natural or human-invented origin that are perceived as sweet at much lower concentrations and can be used as low-calorie sweeteners. Finally, some substances, while not directly activating sweet receptors, can alter the perception of sweetness.
Continue and learn more at Wikipedia

Sweet desserts in Ibiza at Casa Maca between flavors and memories – Desserts in Ibiza at Casa Maca between flavors and memories – Desserts à Ibiza à Casa Maca entre saveurs et souvenirs – Postres en Ibiza en Casa Maca entre sabores y recuerdos – Süße Desserts auf Ibiza im Casa Maca zwischen Geschmack und Erinnerung – Món tráng miệng ở Ibiza tại Casa Maca giữa hương vị và ký ức – 伊比萨Casa Maca的甜点在味道与回忆之间 – イビサのカーサ・マカで味と記憶の間のデザート

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

22 September 20244 January 2026

The typical sweets stand at the fair

Il tipico banco dei dolciumi sulla fiera

The typical candy stall at the fair.
At every self-respecting fair, there’s one or more stalls selling almost every type of candy.
They have a magnetic effect on everyone, especially when they make croccante (that sweet treat made with caramelized sugar and dried fruit), which spreads its aroma everywhere.

Have you ever bought candy at one of these stalls?
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Photos taken with Canon EOS RP and lens Canon RF 24-50.

The typical sweets counter on the fair – Le comptoir typique des friandises de la foire – El mostrador de dulces típicos de la feria – O típico balcão de doces da feira – Die typische Süßigkeitentheke auf der Messe – Quầy bánh kẹo đặc trưng tại hội chợ – 展会上典型的糖果柜台 – フェアの代表的なスイーツカウンター

7 April 202427 December 2025

Pancakes with vanilla cream, the recipe

Le frittelle con la crema alla vaniglia, la ricetta

Vanilla Cream Pancakes, the Recipe.
A delicious (and very low-calorie) dish that, with a little preparation, is sure to please everyone.

Ingredients

For the cream:
– 500 ml whole milk;
– 1 vanilla pod (or 1 teaspoon vanilla extract);
– 4 egg yolks;
– 150 g sugar;
– 50 g flour;
– 30 g butter.

For the pancakes:
– 250 g flour;
– 1 packet baking powder;
– 1 pinch salt;
– 2 tablespoons sugar;
– 2 eggs;
– 250 ml milk;
– 1 teaspoon vanilla extract;
– Oil for frying;
– Powdered sugar for dusting (optional).

Preparation

For the cream:
In a saucepan, heat the milk with the seeds removed from the vanilla pod (or add vanilla extract). Bring the milk to a boil, then turn off the heat and let it sit for a few minutes.
In a bowl, whisk the egg yolks and sugar until creamy.
Add the flour to the egg yolk mixture and mix well.
Pour the hot milk slowly over the egg and flour mixture, stirring constantly to avoid lumps.
Transfer the mixture to the saucepan and cook over medium-low heat, stirring constantly with a whisk until the cream thickens.
Once the cream has reached the desired consistency, add the butter and stir until fully incorporated.
Remove the cream from the saucepan and transfer it to a bowl. Cover the surface of the custard with plastic wrap (contacting the custard) to prevent a crust from forming. Let cool.

For the fritters:
In a bowl, combine the flour, baking powder, salt, and sugar.
In another bowl, beat the eggs and add the milk and vanilla extract. Mix well.
Gradually pour the liquid mixture into the dry ingredients, stirring constantly to avoid lumps.
Heat the oil in a deep skillet over medium heat. The more oil you use, the rounder they will be (a little will make them very shallow). Make sure the oil is hot but not smoking.
Use a spoon or ladle to pour portions of batter into the pan, forming round fritters. You can shape the batter slightly with the back of the spoon to make them more even.
Cook the fritters until golden brown on both sides, flipping them with a spatula.
Drain them on paper towels to remove excess oil.

At this point, you can generously pour the cream over the fritters and serve them while still hot!

Do you like fritters?
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Photos taken with Honor 20.

Pancakes with vanilla cream, the recipe – Crêpes à la crème vanille, la recette – Tortitas con crema de vainilla, la receta – Panquecas com creme de baunilha, a receita – Pfannkuchen mit Vanillecreme, das Rezept – Bánh kếp với kem vani, công thức – 香草奶油煎饼，食谱 – バニラクリームのパンケーキ、レシピ

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

23 July 202020 April 2026

Candied fruit in Spain

Candied fruit in Spain.
Candied fruit, a way to preserve fruit and make it sweeter.
Some time ago, I took this photo in one of the many covered markets in Palma de Mallorca.
Specifically, the photo of the candied oranges shows slices (rounds) on the left, and large segments on the right.

I really like candied citrus fruits, do you?
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Photo taken with Canon EOS M100 camera and Canon EF-S 10-18 lens.

During the candying process, the water content of the fruit is reduced by osmosis and the sugar content is gradually increased to over 70%. The nutritional qualities of the raw material used are almost completely lost, although some vitamins are preserved. The preservation of flavors depends on the type of procedure and the skill of the confectioner.
Continue and learn more on Wikipedia