Month: May 2018

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Sails in the Bay of Silence on May 16, 2018

Velelle

Velelle in Baia del Silenzio on May 16, 2018.
The velelle (or velette or barchette di San Pietro) are dissolving along the beach of Baia del Silenzio and, as anyone who has seen them knows, they are not doing so by leaving a nice smell.
Thanks to the small storm that is lashing the Riviera these days, they are there beached on the shoreline… Luckily when the sun returns they will already be gone.
For now, the photo.

Have you ever seen these beached animals?
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Velelle

Photo taken with Canon 600D and lens Tamron 16-300.

Here's where the bay is located:

Velella velella, also known as St. Peter's or St. John's boat, is a colony of hydrozoans of the Porpitidae family. It is often found in all oceans, on the shores or at most 1-2 cm deep in the water, with a preference for warm or temperate waters. Like other cnidarians (coelenterates), Velella velella is a carnivorous animal. It captures its prey, usually plankton, using its tentacles that contain toxins. These toxins, while effective against the prey, are harmless to humans, as they cannot penetrate the skin and do not cause any reaction to human skin. However, it is preferable to avoid touching your eyes after picking up a Velella velella.
Continue on Wikipedia

Sails in the Bay of Silence on May 16, 2018 – Velelle à Baia del Silenzio le 16 mai 2018 – Velelle en Baia del Silenzio el 16 de mayo de 2018 – Velelle em Baia del Silenzio em 16 de maio de 2018 – Velelle in Baia del Silenzio am 16. Mai 2018 – Velelle ở Baia del Silenzio vào ngày 16 tháng 5 năm 2018
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La Baia del Silenzio con le nuvole

Baia del Silenzio il 16 maggio 2018

La Baia del Silenzio con le nuvole il 16 maggio 2018.
Era un po’ di tempo che non postavo una bella foto della Baia del Silenzio (Portobello) ma complice un piccolo infortunio sono dovuto rimanere in casa in questi giorni. Non poteva certo mancare una bella foto della nostra baia più famosa a Sestri Levante.
Anche se stiamo ancora aspettando che arrivi la primavera (accidenti, siamo ad un mese dall’estate) e il tempo sembra più invernale che primaverile. In più la spiaggia è piena di velette (o velelle) e non c’è nemmeno un buon profumo nell’aria.

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Baia del Silenzio il 16 maggio 2018

Photo taken with Canon 600D and lens Tamron 16-300.

Ecco dove si trova la Baia del Silenzio:

The Bay of Silence with clouds on May 16, 2018 – La Baie du Silence avec des nuages ​​le 16 mai 2018 – La Bahía del Silencio con nubes el 16 de mayo de 2018 – A Baía do Silêncio com nuvens a 16 de maio de 2018 – Die Bucht der Stille mit Wolken am 16. Mai 2018 – Vịnh Im lặng với những đám mây vào ngày 16 tháng 5 năm 2018
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Ligurian tripe from my house, the recipe

Trippa in umido

Ligurian-style tripe from my house, the recipe.
Tripe is one of the most used offal. It is cooked in all the Italian regions and is one of the tastiest poor dishes consumed all over the world: I will never forget an extraordinary Chinese soup from Hong Kong with rice noodles and caramelized tripe…

In Genoa and the Riviera you could often find tripe shops, where tripe and its broth were sold: a cup of hot tripe broth with a little grated cheese and plenty of soaked bread was an excellent and rich breakfast. This too, however, is a tradition that has now almost completely disappeared.

What we find in the butcher's shop is tripe that has already undergone many and very long processes: it has been scraped, cleaned and then boiled for a long time. At this point it is put on sale and then cooked.

In our house, like many other dishes, it is made in the Ligurian style but, as I have already said on other occasions, my Ligurian cuisine has been contaminated by the wisdom and advice of the many chefs I have worked with around the world. I will therefore describe to you how my wife Emmi prepares it, who has become a very good cook of regional dishes.

First, choose the mixed tripe of as many types as possible and cut it into thin strips.
Then make a base with onion, celery and prepare a good hot meat broth, white wine, Taggiasca olives, pine nuts, a few soaked dried mushrooms, a little tomato paste and potatoes cut into cubes.
Fry the flavours in good olive oil, not too much (tripe is fatty), and add the tripe, which is left to flavour and heat; add a good glass of white wine and let it evaporate. At this point add the dried mushrooms, pine nuts, olives and then the potatoes. Heat everything up, stirring slowly, add salt and add the tomato paste and then moisten everything with the broth.
Close the pot (better if terracotta) and let it cook slowly.
When the potatoes are cooked, the tripe is ready and should be served piping hot, sprinkled with fresh parsley and a little grated cheese.

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Here are pictures of this finished dish:

Trippa in umido in pentola

Trippa in umido

Trippa in umido in piatto

Photo taken with Canon 600D and lens Tamron 16-300.

And here's a video too:

October 24th is Trippa Day.

Ligurian tripe from my house, the recipe – Tripes liguriennes de chez moi, la recette – Callos de Liguria de mi casa, la receta – Tripa da Ligúria da minha casa, a receita – Ligurischer Kutteln aus meinem Haus, das Rezept – Món tripe Ligurian từ nhà tôi, công thức – 我家的利古里亚牛肚，食谱 – 私の家のリグリアントリペ、レシピ
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La rotonda alla Lapide e la statua dell’asinello

Rotonda alla lapide

La rotonda alla Lapide e la statua moderna dell’asinello.
La rotonda alla Lapide, uno spiazzo poco oltre l’uscita dell’autostrada che accoglie chiunque arrivi a Sestri Levante, è stata qualche anno fa abbellita con una statua, se così si può chiamare, di un asino meccanico.
La statua è stata realizzata da Ugo Rocca, un artista locale, in collaborazione con gli Olivicoltori Sestresi (una cooperativa sestrese di produttori di olio di oliva) che la hanno poi donata al comune.

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Rotonda alla lapide

Photo taken with Canon 600D and lens Canon EF 40.

Sul come mai questa piazza, che poi era un incrocio, si chiami Lapide vi scriverò un post dedicato nel quale vi racconterò cosa sia, e cosa rappresenti appunto, la lapide.

Dove si trova la rotonda:

The roundabout at Lapide and the modern statue of the donkey – Le rond-point de Lapide et la statue moderne de l’âne – La rotonda de Lapide y la estatua moderna del burro – A rotunda do Lapide e a estátua moderna do burro – Der Kreisverkehr in Lapide und die moderne Statue des Esels – Bùng binh ở Lapide và bức tượng con lừa hiện đại – Lapide 的环形交叉路口和现代驴雕像 – ラピードのラウンドアバウトと現代のロバ像
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Bacon and eggs, uova e pancetta e pane

Bacon and eggs

Bacon and eggs, eggs and bacon and bread.
A dish with bacon and eggs placed on some bread.
It is usually eaten for breakfast but sometimes, when I am not very hungry and have no ideas, it is my dinner.

Do you ever have a breakfast like this?
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Bacon and eggs

Photo taken with Canon 600D and lens Canon EF 40 and backdrop Portatile Studio.

It is also a really simple dish to make. The only precaution, with the bacon, is not to burn it. I recommend low heat especially if, as in this case, it was quite thick.
The bread is simple packaged bread and toasted in the toaster. The eggs (in this case organic, provided by a dear friend of my dad) cooked in the fat melted from the bacon.
Easy peasy!

Eggs and bacon and bread – Oeufs, bacon et pain – Huevos, tocino y pan. – Ovos, bacon e pão – Eier und Speck und Brot – Trứng và thịt xông khói và bánh mì