Lucadea.com

15 May 201827 May 2020

Una ninfea solitaria: un fiore splendido

14 May 201831 May 2020

Sampdoria-Napoli 2017/2018

14 May 201817 September 2024

Bacon and eggs, uova e pancetta e pane

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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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

13 May 201817 September 2024

Azalea, an explosion of colors in a single plant

Azalea, an explosion of colors in a single plant.
The azalea is a spectacular flower, or rather a plant. A few days ago, walking with my dog, I found this beautiful plant, with hundreds of white and pink flowers... a spectacle!

Do you like this plant?
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Photo taken with Canon 600D and lens Canon EF 40.

Azalea and rhododendron are plants belonging to the genus Rhododendron (L. 1753) of the Ericaceae family, native to Eurasia and America. The name derives from the Greek words ῥόδον (rhodon, rose) and δένδρον (dendron, tree). This genus includes over 500 species, infinite hybrids and varieties, of shrubby plants, ranging from 40 to 90 cm, with open, large, rough, oval or lanceolate crowns, glossy dark green on the upper side, lighter or rusty on the lower side, with a glabrous and revolute margin, simple or double flowers, with showy colours, bell-shaped, with sometimes wavy lobes, gathered in large bunches, at the ends of the branches. They bloom between spring and summer, depending on the species. The genus Rhododendron has been divided into 8 subgenera.
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Azalea, an explosion of colors in a single plant – Azalée, une explosion de couleurs dans une seule plante – Azalea, una explosión de colores en una sola planta – Azaléia, uma explosão de cores em uma única planta – Azalee, eine Explosion von Farben in einer einzigen Pflanze – Hoa đỗ quyên, sự bùng nổ màu sắc trong một loài cây

12 May 201818 July 2020

Cima alla genovese tagliata

11 May 201824 July 2024

Alcuni pansoti rotondi crudi dal pastificio

Alcuni pansoti rotondi crudi dal pastificio.
I pansoti rotondi crudi (ma credo che si possano anche chiamare pansotti, con due t), uno dei classici tipi di pasta ligure ovviamente da condire con la salsa di noci (sugo di noci).
Questi, come capirete, non sono fatti in casa ma da noi si possono trovare quasi fatti in maniera casalinga in uno dei molti pastifici (che sempre vi forniscono anche la salsa se non siete in grado di farvela).

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

Pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
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A plate of pansoti with walnut sauce – Une assiette de pansoti sauce aux noix – Un plato de pansoti con salsa de nueces – Um prato de pansoti com molho de nozes – Ein Teller Pansoti mit Walnusssauce – Một đĩa pansoti sốt quả óc chó – 一盘核桃酱意粉 – クルミソースのパンソティのプレート

10 May 201822 August 2024

Un trancio di salmone mentre cuoce sulla griglia

Un trancio di salmone mentre cuoce sulla griglia.
Eccovi una bella foto di un trancio di salmone mentre è sulla graticola a cuocere.
Veramente un piatto semplice da preparare.
E’ sufficiente comprare un paio di tranci di salmone in pescheria, metterli un attimo in infusione con limone, olio (e per me un pochino di salsa di soia), scaldare la graticola, e mettervi a cuocere il trancio.
Tutto qui.

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Here's the photo:

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

Salmo salar (Linnaeus, 1758), noto in italiano come salmone dell’Atlantico o semplicemente come salmone, è un pesce osseo d’acqua dolce e marina tipico dei mari temperati e freddi del nord Atlantico. S. salar è l’unica specie di salmone presente naturalmente nell’Oceano Atlantico. Nell’Atlantico orientale si trova tra il golfo di Guascogna a sud ed il Circolo Polare Artico a nord compresi il mar Bianco, il mare di Barents e l’Islanda; lungo le coste americane si incontra tra il Quebec e il New England. È presente anche nel mar Baltico. Lo si trova anche lungo le coste meridionali della Groenlandia. In passato risaliva anche i fiumi spagnoli dove si è estinto. È stato introdotto in Cile, Argentina, Nuova Zelanda e Australia. È completamente assente dal mar Mediterraneo e dalle acque dolci italiane e sud europee.
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A slice of salmon while it cooks on the grill – Un pavé de saumon cuit sur le grill – Un filete de salmón cocinado a la parrilla. – Um bife de salmão a cozinhar na grelha – Ein Lachssteak, das auf dem Grill kocht – Một miếng cá hồi nướng trên vỉ nướng

9 May 201824 September 2024

A plate of excellent tagliolini with scampi

Taglierini with scampi, definitely one of my favorite fish dishes.
Today the good Loris delighted us with this good and beautiful dish.
With scampi sauce, delicate and tasty.
Here are a couple of photos to make your mouth water.

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

The Decapoda (Decapoda Latreille, 1802) are an order of crustaceans of the class Malacostraca, characterized by the presence of 10 legs. In Italian there is homonymy with the grouping of decapod molluscs, or Decapodiformes, with which they should not be confused. They include stocky forms (crabs), elongated forms (shrimps), and forms that must protect the abdomen. The latter are called Paguriformes, and include hermit crabs.
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Scampi tagliolini, one of my favorite fish dishes – Tagliolini aux scampis, un de mes plats de poisson préférés – Tagliolini de gambas, uno de mis platos de pescado favoritos – Scampi tagliolini, um dos meus pratos de peixe favoritos – Scampi Tagliolini, eines meiner Lieblingsfischgerichte – Scampi tagliolini, một trong những món cá yêu thích của tôi – Scampi tagliolini，我最喜欢的鱼类菜肴之一 – 私の大好きな魚料理の一つ、スカンピ・タリオリーニ

8 May 201829 October 2024

A delicious plate of pasta with lobster

A delicious plate of pasta with lobster.
Pasta with lobster, let's say with lobster sauce, is one of my favorite fish dishes (even if it's not really fish).
This was made on board my last ship (while I'm at it I'll give my Costa Crociere a little advertising, which for a few years has offered, for a fee, various special dishes - all very good).

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Photo taken with iPhone 6.

It is medium-large in size with an average length of 20–40 cm and a maximum of 50 cm and a weight of up to 8 kg. The body is sub-cylindrical in shape, covered by an armor that changes several times during growth to recreate a new one. The carapace is divided into two parts - the cephalothorax (anterior part) and the abdomen (posterior part) - with a reddish-brown to purple-brown color and is covered with conical spines. The abdomen is made up of 6 mobile segments, and is equipped with a tiny stinger.
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