Lucadea.com - Category: Immagini di cibo

Fish tortelli with cuttlefish ink and shrimp sauce

Tortelli di pesce al nero di seppia al sugo di gamberi

Fish tortelli with squid ink and shrimp sauce.
My wife has been learning to make fresh pasta with sea bream filling for some time now and, when I'm at home, we like to make these tortelli with coloured with squid ink.
The sauce to dress them with, in this case, was a simple shrimp ragù (and some squid if I remember correctly).
Truly excellent!

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Photo taken with Honor 20.

Fish tortelli with cuttlefish ink and shrimp sauce – Tortelli de poisson à l’encre de seiche et sauce aux crevettes – Tortelli de pescado con tinta de sepia y salsa de gambas – Tortelli de peixe com tinta de choco e molho de camarão – Fisch-Tortelli mit Tintenfischtinte und Garnelensauce – Fisch-Tortelli mit Tintenfischtinte und Garnelensauce

A nice dish with lots of fresh burrata

Un bel piatto con tante burratine fresche

A beautiful plate with lots of fresh burrata.
Burrata is a fresh Italian cheese that embodies the richness and creaminess of our country's dairy tradition. Originally from the Puglia region, burrata has become a symbol of gastronomic excellence, appreciated throughout the world for its unique texture and delicate flavor.
Burrata was created in the early 20th century in the province of Apulia. This cheese was born as a way to use mozzarella scraps and cream, combining them into a new and delicious product. The name "burrata" comes from the Italian word "burro", which means butter, indicating its rich and buttery texture.
Burrata looks like a sphere of mozzarella with a creamy center. The outside is made of fresh mozzarella, while the inside is composed of stracciatella and cream. This contrast between the solid shell and the soft, creamy filling makes burrata a unique sensory experience.
The process of making burrata begins with the preparation of the mozzarella. Once the mozzarella is obtained, a bag is formed which is then filled with stracciatella (mozzarella filaments) and fresh cream. The bag is closed and sealed, creating the characteristic ball shape.
Burrata is incredibly versatile and can be enjoyed in many ways. Here are some ideas to best appreciate this cheese:
Natural: burrata can be served simply with a drizzle of olive oil, salt and pepper. Served with crusty bread, it makes a perfect appetizer.
Salads: Add burrata to a salad of fresh tomatoes, basil and a little balsamic vinegar for a refreshing summer dish.
Pizza and Pasta: Burrata can be used as a pizza topping or added to pasta dishes for an extra touch of creaminess.
Fruit and Vegetables: Try it with fruit such as figs or peaches, or with grilled vegetables for a contrast of sweet and savory flavors.
Storage
Burrata is a fresh cheese and should be consumed within a few days of purchase to best appreciate its freshness and creaminess. It is important to store it in the refrigerator and take it out about 30 minutes before serving, so that it reaches room temperature and releases all its flavor.

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Un bel piatto con tante burratine fresche

Photo taken with Honor 20.

Burrata is a fresh, stretched-curd cheese made from cow's milk, typical of the Murge area in Puglia. It is shaped like a rounded bag with a characteristic apical closure and an external appearance similar to mozzarella. The inside, similar to manteca, is soft and stringy. Burrata is the result of the Apulian dairy art, in particular that of Andria. It is said that the burrata of Andria was invented in an old farmhouse in the first decades of the 20th century by the brothers Vincenzo and Lorenzo Bianchino.
Continue and learn more on Wikipedia

A nice dish with lots of fresh burrata – Un bon plat avec beaucoup de burrata fraîche – Un buen plato con mucha burrata fresca. – Um belo prato com muita burrata fresca – Ein schönes Gericht mit viel frischem Burrata – Một món ăn ngon với nhiều burrata tươi

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
References:
– https://www.allrecipes.com/article/what-is-burrata/
– https://www.tasteofhome.com/article/how-to-eat-burrata/

An excellent pinsa with raw ham and buffalo mozzarella

Una ottima pinsa al prosciutto crudo e bufala

An excellent pinsa with raw ham and buffalo mozzarella.
To tell the truth, generally speaking, I prefer the classic pizza. I must say, however, that every now and then I like to enjoy a good Roman pinsa.
This one, topped with buffalo mozzarella and raw ham, was not bad at all!

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Una ottima pinsa al prosciutto crudo e bufala

Photo taken with Honor 20.

This is the link to the reviews of TripAdvisor of the SantaPizza restaurant in Sestri Levante where I tasted this pinsa.

It is said that this dish is a revisitation of the ancient Roman pinsa and that to make it they use a mix of flours different from the usual pizzas such as spelt, millet and barley. Too bad that they are not even the cereals with which the pinsa was born.
Continue and learn more on Vice.com

An excellent pinsa with raw ham and buffalo mozzarella – Une excellente pinsa avec du jambon cru et de la mozzarella de bufflonne – Una excelente pinsa con jamón crudo y mozzarella de búfala – Uma excelente pinsa com presunto cru e mussarela de búfala – Eine ausgezeichnete Pinsa mit Rohschinken und Büffelmozzarella – Món pinsa tuyệt vời với thịt giăm bông sống và phô mai mozzarella trâu

Ravioli with ragù from the Albergo Ristorante Amici in Varese

I ravioli al ragù dell'Albergo Ristorante Amici a Varese Ligure

Ravioli with ragù from the Albergo Ristorante Amici in Varese Ligure.
I love eating the typical ravioli from the hinterland of Eastern Liguria, those seasoned with il tocco or simply with ragù.
For this reason I always try to find new places where I can try them.
I ate these in a hotel trattoria in Varese Ligure, the Albergo Ristorante Amici which has welcomed those passing through these parts since 1760.
The ravioli were not bad at all!

Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.

What are the best ravioli with ragù for you?
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I ravioli al ragù dell'Albergo Ristorante Amici a Varese Ligure

I ravioli al ragù dell'Albergo Ristorante Amici a Varese Ligure

Photo taken with Canon EOS RP and lens Canon RF 28.

Where is the restaurant located:

Ligurian cuisine is made up of dishes from the culinary tradition of Liguria, a region that uses ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto).
A poor cuisine, typical of country people, mountaineers and sailors, made of simple, common and cheap foods, which has however become expensive, refined and full of ancient glories.
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Ravioli with ragù from the Albergo Ristorante Amici in Varese Ligure – Les raviolis au ragù de l’Hôtel Restaurant Amici à Varese Ligure – Los ravioles con ragú del restaurante del hotel Amici de Varese Ligure – O ravioli com ragù do Amici Hotel Restaurant em Varese Ligure – Die Ravioli mit Ragù vom Amici Hotel Restaurant in Varese Ligure – Món ravioli với ragù từ Nhà hàng Khách sạn Amici ở Varese Ligure

Some very good sfogliatelle ricce

Alcune buonissime sfogliatelle ricce

Some delicious sfogliatelle riccia.
The Neapolitan sfogliatella is one of the most beloved symbols of Neapolitan pastry making. This dessert, which can be found in two main variations – the sfogliatella riccia and the sfogliatella frolla – is appreciated for its crunchiness and its rich and aromatic filling.
The origins of the sfogliatella date back to the 18th century, when it was first created in the monastery of Santa Rosa, on the Amalfi Coast. The original recipe included a filling of semolina, ricotta, sugar, candied fruit and herbs, enclosed in a crunchy puff pastry. Later, the recipe was perfected and brought to Naples, where it quickly became popular.
Sfogliatella Riccia: this variant is characterized by a very thin and crunchy puff pastry, which envelops the filling in overlapping layers. The preparation requires great skill and patience, as the pastry must be worked for a long time to obtain the right consistency.
Sfogliatella Frolla: in this version, the puff pastry is replaced by a soft and crumbly shortcrust pastry. The filling remains the same, but the overall texture of the dessert is softer and less crunchy than the sfogliatella riccia.
The sfogliatella filling is a true triumph of flavors. The main ingredients include semolina, ricotta, sugar, eggs, candied fruit and flavorings such as cinnamon and vanilla. This mix creates a perfect contrast with the crunchiness of the pastry, making each bite a unique experience.
The Neapolitan sfogliatella is perfect for a delicious breakfast or as a dessert to enjoy at any time of the day. Traditionally, it is served hot, freshly baked, and dusted with icing sugar. Accompanied by a good Neapolitan coffee, it represents a true ritual of pleasure.

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Photo taken with Honor 20.

Sfogliatella (in Neapolitan: ‘a sfugliatèlla) is a typical dessert from the Campania pastry shop and comes in two main variants: it can be curly, if prepared with puff pastry, or shortcrust pastry, if prepared with shortcrust pastry. In 1818, Pasquale Pintauro, a Neapolitan pastry chef, came into possession of the secret recipe of Santarosa, bringing the dessert to Naples, making some changes to the recipe, used to this day, and introducing the shortcrust pastry variant.
Continue and learn more on Wikipedia

Some very good sfogliatelle ricce – Quelques délicieuses pâtes feuilletées frisées – Unos deliciosos hojaldres rizados – Alguns deliciosos folhados encaracolados – Einige köstliche Blätterteiggebäcke – Một số loại bánh phồng cuộn thơm ngon

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

Dei tagliolini freschi al tartufo gustati a Genova

Dei tagliolini fresci al tartufo gustati a Genova

Dei tagliolini freschi al tartufo gustati a Genova.
Sono diventato un amante del tartufo abbastanza recentemente ma ora, tutte le volte che lo trovo in un menú, lo ordino.
Qualche tempo fa ero con mia moglie nel centro storico di Genova e siamo andati a pranzare in questo famoso ristorante.
A parte l’atmosfera molto curata, sfruttando i locali molto antichi in cui sono i tavoli, devo dire che il menú era eccellente e questi tagliolini freschi al tartufo erano veramente buonissimi!

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This is the restaurant's website: labucadisanmatteo.com.

A truffle is the fruiting body of an underground Ascomycota fungus. Most truffles belong to the genus Tuber, but there are also other genera of fungi belonging to this category including Geopora, Peziza, Choiromyces, Leucangium and over a hundred others. Truffles belong to the class Pezizomycetes and, with a few exceptions, to the order Pezizales. Truffles are mycorrhizal fungi, and therefore grow close to the roots of trees. The dispersal of truffle spores occurs thanks to mycophages, animals that feed on mushrooms.
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Fresh tagliolini with truffles enjoyed in Genoa – Tagliolini frais aux truffes dégustés à Gênes – Tagliolini frescos con trufas disfrutados en Génova – Tagliolini fresco com trufas apreciado em Génova – Frische Tagliolini mit Trüffeln, genossen in Genua – Tagliolini tươi với nấm cục được thưởng thức ở Genoa

Ligurian-style lemon anchovies

Le acciughe al limone alla ligure dall'Osteria da Sergio a Sestri Levante

Ligurian-style lemon anchovies from Osteria da Sergio in Sestri Levante.
A dish that can be found in almost all restaurants that serve seafood in Liguria is definitely lemon anchovies.
These, very good, were from Osteria da Sergio in Sestri Levante.
I had already written the recipe for you here.

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Le acciughe al limone alla ligure dall'Osteria da Sergio a Sestri Levante

Photo taken with Honor 20.

The tavern does not have a website, I leave you with the reviews of TripAdvisor.

Ligurian-style lemon anchovies from Osteria da Sergio in Sestri Levante – Anchois à la ligurienne au citron de l’Osteria da Sergio de Sestri Levante – Anchoas al estilo de Liguria con limón de la Osteria da Sergio en Sestri Levante – Anchovas à Ligúria com Limão da Osteria da Sergio em Sestri Levante – Sardellen nach ligurischer Art mit Zitrone von der Osteria da Sergio in Sestri Levante – Cá cơm kiểu Ligurian với chanh từ Osteria da Sergio ở Sestri Levante

A table set in the Vietnamese countryside

Una tavola imbandita nella campagna vietnamita

A table set in the Vietnamese countryside.

Click vào đây để đọc bằng tiếng việt!
If you have any questions about this article or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.

Last year, when we returned to Vietnam to visit family, we arranged a day to go home to burn incense for my deceased father and grandparents, and visit relatives… On that occasion, there was a party at the relatives’ house, also called “death anniversary”, and they invited us to participate.
Death anniversary is the day when relatives, relatives, children and grandchildren gather together and celebrate to remember the deceased and it is a time for family chats, talking about fields, crops… business… it is a time for them to connect with each other. Connecting blood and blood, every year the children learn more about their roots, their grandparents… everyone is busy, going to the market together, preparing chickens, ducks and preparing dishes for the guests, all together.
That day they prepared a table full of dishes for us: white rice, boiled shrimp, boiled chicken, grilled fish in rice paper, spring rolls and steamed beef rolls, squid, mixed salad and a bowl of beef bone soup with curry. They all tasted good. Even though we were just random guests who met, our relatives were very enthusiastic and kind to us… they enthusiastically sang karaoke, chatted and laughed loudly. And of course my husband also participated… They seemed very happy because it was probably the first time they met a foreigner going to a remote and poor countryside… They made them drink a lot of beer to celebrate, just like women, they talk and sing without any difference in age or status… Even when it was getting late, we needed to go back to the city but it seemed like they didn't want to let us go, they still wanted to keep us together and have fun…
Things like this are very difficult to find in the city nowadays… I really enjoyed the fun, warm and human atmosphere… even if the outside temperature made us sweat…
You can say that this was one of the funniest moments of the holiday, right in the Vietnamese countryside.

Photo taken with Honor 20.

Năm ngoái khi chúng tôi về Việt Nam để thăm gia đình, chúng tôi đã sắp xếp 1 ngày để về quê thắp hương cho ba của Đào và ông bà đã mất, thăm bà con họ hàng…Đúng dịp đó, nhà bà con của Đào có 1 bữa cỗ, còn gọi là “đám giỗ”, họ đã mời chúng tôi thăm dự.
Đám giỗ là ngày bà con, họ hàng, con cháu quây quần, tụ họ và làm cỗ để tưởng nhớ người đã mất và là dịp trò chuyện trong gia đình, chuyện đồng án, mùa vụ…chuyện làm ăn… là 1 dịp gắn kết máu mủ ruột rà, con nít qua mỗi năm lại biết thêm về cội nguồn, về ông bà của mình…mọi người chộn rộn, cùng nhau đi chợ, làm gà, làm vịt và chuẩn bị các món ăn đãi khách, cùng nhau dọn dẹp…trong không khí vô cùng gần gũi, ấm nồng.
Hôm đó, tôi được chứng kiến khung cảnh rất bình dị và thân tình của những người bà con họ hàng của Đào, họ chuẩn bị cho chúng tôi 1 bàn đầy ắp món ăn: cơm trắng, tôm luộc, gà luộc, cá nướng giấy bạc cuốn bánh tráng, ram (chả giò) và chả bò, mực hấp, gỏi trộn và 1 tô canh cà ri xương bò. Tất cả đều hợp vị. Dù chúng tôi chỉ là những vị khách bắt đắc dĩ vô ý mà họ gặp được nhưng những người bà con, họ đã rất nhiệt tình và tươm tất đối với chúng tôi… họ hào hứng ca hát karaoke, trò chuyện và cười đùa rôm rả và tất nhiên tôi cũng tham gia… Dường như họ rất vui vì có thể là lần đầu họ gặp được người nước ngoài đi về 1 vùng quê xa và còn nghèo nàn… Họ mời tôi rất nhiều bia để chung vui, đàn ông cũng như phụ nữ, họ trò chuyện ca hát mà không có khoảng cách tuổi tác hay địa vị…Ngay cả khi trời sắp trở chiều tối, chúng tôi cần trở về thành phố nhưng dường như họ không muốn để chúng tôi đi, vẫn muốn giữ chúng tôi lại chung vui và tận hưởng…Những điều bình dị như thế này, nay rất khó tìm thấy ở thành thị…Tôi đã rất tận hưởng không khí vui vẻ, ấm áp và đầy tình người…dù nhiệt độ ngoài trời làm chúng tôi ướt đẫm…Có thể nói là 1 trong những kỉ niệm khó quên của tôi về làng quê Việt Nam.

A table set in the Vietnamese countryside – Une table dressée dans la campagne vietnamienne – Una mesa puesta en el campo vietnamita. – Uma mesa posta na zona rural vietnamita – Ein gedeckter Tisch in der vietnamesischen Landschaft – Bộ bàn ăn ở làng quê Việt Nam

A plate of homemade tonnarelli cacio e pepe

Un piatto di tonnarelli cacio e pepe fatto a casa

A plate of tonnarelli cacio e pepe made at home.
This is a dish that I really like and which is all in all very easy to prepare at home (read here my recipe to learn some tricks to prepare it at its best).
The tonnarelli, which I buy at the supermarket and are always ready to use, seasoned with plenty of grated cheese and pepper. A delight!

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Photo taken with Honor 20.

To discover my recipe click here.

Cacio e pepe is a typical dish from Lazio. As the name suggests, the ingredients are very simple and include only black pepper, pecorino romano cheese and pasta. The most traditionally used type of pasta is tonnarello. Like other dishes of Lazio cuisine, it is prepared with simple ingredients, easily available and with a long shelf life (during the transhumance it was not easy to get food). It has its roots in the cuisine of farmers and shepherds of the Roman countryside.
Continue and learn more on Wikipedia

A plate of home-made tonnarelli cheese and pepper – Une assiette de fromage tonnarelli maison et poivre – Un plato de queso tonnarelli casero y pimienta. – Um prato de queijo tonnarelli caseiro e pimenta – Ein Teller mit hausgemachtem Tonnarelli-Käse und Pfeffer – Một đĩa phô mai tonnarelli và hạt tiêu tự làm

A dish of stewed clams enjoyed in Tenerife

Un piatto di vongole stufate gustate a Tenerife

A dish of stewed clams enjoyed in Tenerife.
Some time ago I went to the market of Our Lady of Africa in Santa Cruz de Tenerife and enjoyed this excellent dish of clams.
Don't they make your mouth water?

Have you ever tasted this dish?
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Un piatto di vongole stufate gustate a Tenerife

Photo taken with Honor 20.

Here's where the market is located:

A dish of stewed clams enjoyed in Tenerife – Un plat de compote de palourdes apprécié à Tenerife – Un plato de almejas guisadas que se disfruta en Tenerife – Um prato de amêijoas cozidas apreciado em Tenerife – Ein Gericht aus geschmorten Muscheln, das man auf Teneriffa genießt – Món nghêu hầm được thưởng thức ở Tenerife