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Chicken or vegetarian salad in Brescia.
It was a simple lunch, one of those moments that doesn’t try to be special but ends up staying in your memory anyway. The idea of a chicken or vegetarian salad in Brescia came naturally while sitting in a small bar trattoria in the city center, where the rhythm of the streets outside felt distant and calm.
We ordered two different salads at the table, each one telling its own small story. The chicken or vegetarian salad in Brescia with chicken was built around soy-marinated chicken, fresh lettuce, cherry tomatoes, crunchy hazelnuts, and pieces of pane carasau bread scattered on top. The texture shifted between soft and crisp, light and rich at the same time. The vegetarian version, on the other hand, felt more earthy and grounded, with radicchio, carrots, olives, lettuce, and slow-roasted confit cherry tomatoes adding a gentle sweetness.
What stayed with me wasn’t just the contrast between the two plates, but the idea that even something as simple as a salad can reflect different ways of thinking about food. In a city like Brescia, Lombardy, Italy, where historic streets meet modern life, these small choices quietly become part of the urban experience.
One interesting detail is the presence of pane carasau in the first salad. It is a traditional Sardinian bread, extremely thin and crisp, originally made for shepherds because it keeps for a very long time. Seeing it in a northern Italian city creates a subtle cultural crossover that always feels a bit unexpected.
As the plates arrived, I realized how often salads are underestimated, even though they can be among the most expressive everyday dishes. I remember writing about a similar quick meal in another post from a different city, where food became part of the travel rhythm rather than just a necessity.
In the end, it wasn’t really a choice between meat or vegetarian. It was more about two different interpretations of the same idea: lightness.

And you, which one would you have chosen? Add a comment or go to the bottom of the site to read what other visitors have written.

Insalata con pollo o vegetariana, quale preferite?

Photos taken with Honor 20.

Salad generically refers to various edible vegetables whose leaves can be eaten raw and variously seasoned; the term also designates preparations composed of multiple ingredients, usually more or less chopped raw leafy vegetables, characterized by being seasoned raw and usually mixed with a mixture[1] of table salt and olive oil and/or vinegars or lemon juice and/or other optional ingredients such as pepper, oregano, garlic, parsley, horseradish, and other fresh or dried aromatic spices, but also with nutritional yeast and various raw sauces, such as mustard seed sauce.
Continue and learn more on Wikipedia

Chicken or vegetarian salad in Brescia – Salade au poulet ou végétarienne à Brescia – Ensalada de pollo o vegetariana en Brescia – Salada de frango ou vegetariana em Brescia – Hähnchen- oder vegetarischer Salat in Brescia – Salad gà hoặc chay ở Brescia – 布雷西亚鸡肉或素食沙拉 – ブレシアのチキンまたはベジタリアンサラダ

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Special bun đậu in Quy Nhơn.
Last night, in Quy Nhơn, I chose to order a dish that for me is always a small statement of identity: bun đậu. Not the simple one, not the one “for foreigners,” but the complete version, the one that makes you smile when it arrives at the table because you already know it will be an intense, authentic, uncompromising dinner.
The tray arrived rich and colorful, resting on a large, glossy green leaf. The soft, white rice vermicelli on one side, the golden fried tofu on the other. Then the boiled bacon, neatly sliced, and next to it the boldest protagonists: the dark, firm, almost black dồi chiên, and the crispy phèo chiên. There was also chả cá, chả cốm, and the small fried chả ram. A combination that smells of the North, but which can now also be found here, on the Central Sea.
The mắm tôm, in its little bowl, was as intense as it should be. I stirred it slowly, with a little lime and chili pepper, until it became slightly foamy. The first bite was my favorite: a bit of bún, a piece of tofu, a slice of ba chỉ, and a leaf of aromatic herb. Then I dared with the dồi chiên, which gives that deep and decisive note that divides people: you either love it or avoid it. I love it.
Sitting there, in a simple diner, with the noise of the street and the warm evening air, I thought about how much this dish speaks of the most authentic Vietnam. It’s not elegant, it’s not touristy, it’s not delicate. It’s direct. It’s convivial. It’s full of contrasts: soft and crunchy, fresh and fermented, light and intense.
At 40,000 đồng, it was also incredibly generous. But the true value isn’t in the price. It’s in the act of sharing, in eating with your hands, in fearlessly mixing strong flavors.
Last night, in Quy Nhơn, I didn’t just dine. I tasted a piece of culture. And every time I bring this dish to the center of the table, I feel like I’m choosing something that speaks of home, tradition, and identity.

And you, which bite would you choose first? Add a comment or go to the bottom of the site to read what other visitors have written.