The final part of via Nazionale towards the centre of Sestri Levante. One of the busiest streets in my Sestri is definitely via Nazionale. In addition to crossing practically the entire town of Sestri longitudinally, it is the street that hosts the greatest number of businesses and shops. This is its final part, one-way, just before the roundabout of Piazza Sant’Antonio.
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The final part of the street called Nazionale towards the center of Sestri Levante – La dernière partie de la rue Nazionale en direction du centre de Sestri Levante – La última parte de la calle Nazionale hacia el centro de Sestri Levante – A parte final da rua chamada Nazionale em direção ao centro de Sestri Levante – Der letzte Teil der Straße heißt Nazionale und führt in Richtung Zentrum von Sestri Levante – Phần cuối cùng của con phố có tên Nazionale hướng về trung tâm Sestri Levante – 名为 Nazionale 的街道的最后一部分，朝向塞斯特里莱万特 (Sestri Levante) 中心 – セストリ レバンテの中心部に向かうナツィオナーレと呼ばれる通りの最後の部分
Battered prawn tails and tartar sauce, the recipe. Battered prawn tails are a tasty and crunchy appetizer, perfect for any occasion. This simple and tasty recipe will win over your guests and will certainly be a success. On board, every now and then and for some cocktails or special occasions, they are prepared and they are delicious. So, taking inspiration from this photo, I decided to write the recipe for you.
Ingredients
For the batter: – 200g 00 flour; – 250ml iced sparkling water; – 1 egg; – 1 pinch of salt. For the prawns: – 500g fresh prawn tails; – Salt and pepper to taste; – Peanut oil for frying; – Lemon juice (optional). For the Tartata Sauce: – 200ml mayonnaise; – 1 tbsp chopped capers; – 1 gherkin, finely chopped; – 1 tbsp chopped fresh parsley; – 1 tsp Dijon mustard; – 1 tbsp lemon juice; – Salt and pepper to taste.
Preparation
Prepare the shrimp: shell and clean the shrimp tails, removing the intestinal thread with a toothpick. Rinse them well under cold running water, then dry them with kitchen paper. Season with a pinch of salt and pepper. Prepare the batter: in a bowl, mix the flour with the salt. Add the iced sparkling water and the egg, then mix quickly with a whisk until you obtain a smooth and homogeneous batter. Do not overmix, the batter should remain slightly lumpy to be more crispy. Prepare the tartar sauce: in a bowl, combine the mayonnaise, capers, gherkin and parsley. Add the Dijon mustard and lemon juice, mixing well until the mixture is smooth. Adjust the salt and pepper to taste. Cover the bowl and refrigerate for at least 30 minutes before serving, so the flavors can meld. Fry the shrimp: Heat the peanut oil in a deep frying pan until it reaches 350-355°F (170-180°C). Dip each shrimp tail into the batter, letting the excess drip off, then fry in the hot oil until golden and crispy, about 2-3 minutes. Drain on paper towels to remove excess oil.
Serve the battered shrimp tails with the tartar sauce on the side in a small bowl. Your guests can dip the shrimp in the sauce, adding a creamy, savory touch to the dish.
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Prawn tails in batter and tartar sauce, the recipe – Queues de crevettes en pâte et sauce tartare, la recette – Colas de camarón rebozadas y salsa tártara, la receta – Caudas de camarão em massa e molho tártaro, a receita – Garnelenschwänze im Teig und Remoulade, das Rezept – Công thức đuôi tôm tẩm bột và sốt tartar
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
The houses in the Bay of Silence in July. In July the famous Bay of Sestri Levante is stormed by bathers who fill, to the last centimetre, the short strip of land that separates the houses from the sea.
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The houses in Baia del Silenzio in July – Les maisons de Baia del Silenzio en juillet – Las casas de Baia del Silenzio en julio – As casas em Baia del Silenzio em julho – Die Häuser in Baia del Silenzio im Juli – Những ngôi nhà ở Baia del Silenzio vào tháng 7 – 七月巴亚德尔锡伦齐奥的房屋 – 7月のバイア・デル・シレンツィオの家々
HB Hofbraeu Muenchen beer, German lager. A few months ago, on my way back from Northern Europe, I stopped in transit at Munich airport where, while waiting for my connection, I enjoyed a German lager: Hofbraeu Muenchen.
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Beer is an alcoholic beverage obtained from the fermentation of malted barley wort, flavored and bittered with hops. Beer is one of the most widespread and oldest alcoholic beverages in the world. It is produced through the alcoholic fermentation with strains of Saccharomyces cerevisiae or Saccharomyces carlsbergensis of sugars derived from starchy sources, the most used of which is barley malt, or germinated and dried barley, often simply called malt. Wheat, corn, rice are also used - the latter two especially as additions in industrially produced beers - and, to a lesser extent, oats, spelt, rye. Other less used plants are cassava root, millet and sorghum in Africa, potatoes in Brazil and agave in Mexico. Continue on Wikipedia
The skyscraper in Piazza Cordeviola in Lavagna. This beautiful skyscraper stands out in the centre of the Tigullian city (which I read was built in 1961, 42 metres high and 12 floors, here), the first of the two skyscrapers, the more famous one.
Do you know this building in Lavagna? Add your own comment or go to the bottom of the site to read what other visitors have written.
The skyscraper in the square called Cordeviola in Lavagna – Le gratte-ciel de la place Cordeviola à Lavagna – El rascacielos de la plaza Cordeviola de Lavagna – O arranha-céu na praça chamada Cordeviola em Lavagna – O arranha-céu na Piazza Cordeviola em Lavagna – Der Wolkenkratzer auf der Piazza Cordeviola in Lavagna – Tòa nhà chọc trời ở Quảng trường Cordeviola ở Lavagna – 拉瓦尼亚科尔德维奥拉广场的摩天大楼 – ラヴァーニャのコルデヴィオラ広場にある超高層ビル
The Three Crowns Tower at Christiansborg Palace in Copenhagen. It is one of the most iconic attractions in Copenhagen, Denmark. This tower, located on the island of Slotsholmen, is part of the Christiansborg Palace complex, which houses the Danish parliament, the executive branch and the judiciary, making it unique in the world. The site of Christiansborg Palace has been occupied by several buildings over the centuries. The first structure, Absalon's Castle, was built in 1167 by Bishop Absalon of Roskilde. In 1733, Christian VI of Denmark began construction of the first Christiansborg Palace, which was destroyed by fire in 1794. A second palace was built and used until 1884, when another fire devastated it. The current structure, completed in 1928, is in neo-Baroque style and features three crowns on the tower's spire to symbolize the palace's three restorations. The Three Crowns Tower is the tallest structure in Copenhagen and offers a breathtaking panoramic view of the city. The tower is decorated with three crowns, representing the palace's three reconstruction periods. The palace's architecture combines Baroque and Neoclassical elements, with artistic details that reflect Danish history and culture. In addition to the Three Crowns Tower, Christiansborg Palace is home to several attractions, including the Royal Apartments, the ruins of Absalon's Castle, the Royal Chapel and the Royal Stables. The Royal Apartments offer a glimpse into the lives of the Danish monarchs, with rooms decorated with portraits of the royal family and historic furnishings. The ruins of Absalon's Castle, dating back to the 12th century, are a unique opportunity to explore the ancient history of the site. Christiansborg Palace hosts cultural events, official ceremonies and guided tours that allow visitors to discover the history and architecture of the palace. The tower offers a panoramic view of Copenhagen and the harbor, making it a popular destination for tourists and locals alike.
The Three Crowns Tower at Christiansborg Palace is a symbol of resilience and renewal, representing the three periods of reconstruction of the palace. With its imposing architecture and panoramic views, the tower is one of Copenhagen’s most fascinating attractions. Visiting it is an enriching experience that allows you to immerse yourself in Danish history and culture.
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Click here to see all the photos of the Danish capital.
Where is the tower located:
Christiansborg Palace is a royal palace in Copenhagen, Denmark, located on the small island of Slotsholmen (which means Castle Island), in the historic center of the capital, today the seat of the Danish Parliament, the offices of the Minister of State and the Supreme Court. Continue and learn more on Wikipedia
The Three Crowns Tower of Christiansborg Palace in Copenhagen – La tour des Trois Couronnes du palais de Christiansborg à Copenhague – La Torre de las Tres Coronas del Palacio de Christiansborg en Copenhague – A Torre das Três Coroas do Palácio de Christiansborg, em Copenhaga – Der Drei-Kronen-Turm des Schlosses Christiansborg in Kopenhagen – Tháp ba vương miện của Cung điện Christiansborg ở Copenhagen
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
Halloween aboard a Costa cruise ship. Since today is Halloween I decided to show you some decorations that last year adorned the beautiful ship where I worked at this same time: the Costa Firenze. In every bar and in all the common areas, many pumpkins reminded everyone of All Saints' Day.
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Halloween on board a Costa cruise ship – Halloween à bord d’un bateau de croisière Costa – Halloween a bordo de un crucero Costa – Halloween a bordo de um navio de cruzeiro Costa – Halloween an Bord eines Costa-Kreuzfahrtschiffes – Halloween trên tàu du lịch Costa
The seafront promenade of Sestri Levante. One of my favorite photographs of the seafront promenade is the one that also portrays the monumental trees (I think maritime pine) in the stretch between the Nettuno and the Dani kiosk. In this case I slightly colored the photo in HDR.
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The seafront promenade of Sestri Levante – La promenade du bord de mer de Sestri Levante – El paseo marítimo de Sestri Levante – O passeio marítimo de Sestri Levante – Die Strandpromenade von Sestri Levante – Đường đi dạo bên bờ biển Sestri Levante
The Piazza della Signoria lounge on the former Costa Firenze. Last year I was aboard the beautiful, in my opinion, Costa Firenze which unfortunately passed to Carnival in February 2024. This was the main atrium, the one with the information office, excursion office and bar, in the center of which was this column surmounted by a majestic golden lion.
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Costa Firenze is the fifth Vista-class cruise ship built at the Marghera shipyard. Originally designed for the Chinese market by Costa Asia, a subsidiary of the Italian shipping company Costa Crociere, following the COVID-19 pandemic it was subsequently deployed for the European market. Continue and learn more on Wikipedia
The Piazza della Signoria hall on the former Costa Firenze – La salle Piazza della Signoria sur l’ancienne Costa Firenze – La sala Piazza della Signoria en la antigua Costa Firenze – O salão Piazza della Signoria na antiga Costa Firenze – Der Saal der Piazza della Signoria an der ehemaligen Costa Firenze – Hội trường Piazza della Signoria trên Costa Firenze trước đây – 旧コスタ フィレンツェのシニョリーア広場ホール
Saffron-flavored swordfish carpaccio, the recipe. One of my favorite dishes is marinated swordfish capriccio and when I can I gorge myself on it. Here I write the recipe on how to prepare it.
Ingredients
– 300 g fresh swordfish fillet; – Saffron threads (about 0.5 g); – Juice of 1 lemon; – 2 tablespoons extra virgin olive oil; – Salt to taste; – Freshly ground black pepper to taste; – Fresh basil leaves to garnish (optional); – Parmigiano Reggiano flakes to garnish (optional).
Preparation
First, make the saffron marinade. In a small bowl, pour a small amount of boiling water over the saffron threads and let them infuse for about 10-15 minutes. This will allow the saffron flavor to infuse into the water. In the meantime, cut the swordfish fillet into very thin slices, preferably with a sharp knife. Arrange the slices evenly on a serving plate, covering the entire surface. Once the saffron has finished infusing, drain the water (you can also lightly press the threads to extract every drop of flavor). Add the lemon juice and olive oil to the infused saffron and mix well to create a flavorful marinade. Pour the marinade over the swordfish arranged on the plate. Make sure each slice of fish is evenly covered with the marinade. Add a light sprinkle of salt and freshly ground black pepper to the surface of the carpaccio. Cover the dish with cling film and leave to marinate in the fridge for at least 30 minutes. This will allow the fish to absorb the flavours of the marinade. Before serving, garnish the carpaccio with a few fresh basil leaves and, if desired, add a few flakes of parmesan cheese for an extra hint of flavour. Serve the fresh and aromatic swordfish carpaccio as a starter or a light main course. Accompany with slices of crusty bread or croutons, if you prefer. Enjoy!
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Swordfish carpaccio flavored with saffron, the recipe – Carpaccio d’espadon parfumé au safran, la recette – Carpaccio de pez espada al azafrán, la receta – Carpaccio de espadarte aromatizado com açafrão, a receita – Schwertfisch-Carpaccio mit Safrangeschmack, das Rezept – Công thức cá chép cá kiếm có hương vị nghệ tây – 藏红花调味剑鱼生牛肉片的食谱 – カジキのカルパッチョ サフラン風味 レシピ
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
