Food images
Grilled vegetables for all tastes.
A great tasty side dish to accompany almost any dish. To tell the truth, they are also good to eat on their own.
Tomatoes, fennel, aubergines, mushrooms and peppers.
What's missing?
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Photo taken with Honor 20.
An excellent sliced meat with balsamic vinegar and parmesan.
Some time ago, now, I shared with some colleagues this incredibly good plate of sliced meat seasoned with parmesan flakes and balsamic vinegar.
It was truly a delicacy!
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Photo taken with Honor 20.
A beautiful tray of Norwegian smoked salmon.
Norwegian smoked salmon is a premium product that has conquered tables around the world. Norway, with its cold, clean waters, offers the ideal environment for farming this prized fish, ensuring quality and flavour in every slice.
The tradition of smoking salmon in Norway dates back centuries, when it was used as a method of preservation. Today, this technique has been perfected, combining traditional methods with modern technology to obtain a product of the highest quality. The salmon is raised in controlled conditions, respecting rigorous environmental and animal welfare standards.
Norwegian smoked salmon is known for its high content of omega-3 fatty acids, essential for heart and brain health. It is also an excellent source of protein, B vitamins, vitamin D and minerals such as phosphorus and selenium. These nutrients contribute to a balanced diet and provide numerous health benefits.
The smoking process begins with the selection of the best salmon, which is then salted and left to rest to absorb the salt evenly. The salmon is then cold or hot smoked, using fine woods such as beech or oak, which give the fish its characteristic aroma and delicate flavor.
Norwegian smoked salmon is incredibly versatile in the kitchen. It can be served as an appetizer, accompanied by brown bread and butter, or used to enhance salads, pasta and sushi. Its soft texture and smoky flavor make it an ideal ingredient for refined and creative dishes.
Norway is a world leader in sustainable salmon farming. Norwegian farms follow rigorous practices to minimize environmental impact, while ensuring the health and well-being of the fish. This commitment to sustainability makes Norwegian smoked salmon a responsible choice for environmentally conscious consumers.
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Photo taken with Honor 20.
Smoked salmon is a food made from preserved salmon, which is cured and smoked. Usually, salmon of the species Salmo salar (Atlantic salmon) is used, but Oncorhynchus masou (Japanese salmon) or other species of the genus Oncorhynchus are sometimes used. Smoked salmon has a long history in Native American cultures. Smoked salmon was also a common dish in Greek and Roman culture throughout history, often eaten at large gatherings and celebrations. During the Middle Ages, smoked salmon became part of the diet of the people and was consumed in soups and salads. The 19th century marked the rise of the American smoked salmon industry on the West Coast, processing Pacific salmon from Alaska and Oregon.
Continue and learn more on Wikipedia
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
Thai cuisine: bamboo shoots and clams, the recipe.
Some time ago I went to lunch at Sao's house, a Thai friend of mine.
She offered me two dishes: chicken curry and stir-fried bamboo shoots and Thai basil with clams.
The dishes she cooks are delicious, spicy and very typical of Thailand.
Those who like spicy food should try preparing these dishes.
For chicken curry, I have already written the recipe here.
Now I am writing the recipe for stir-fried bamboo shoots and Thai basil with clams, very simple and easy to prepare.
Bamboo shoots and Thai basil: you can buy them in Chinese grocery stores, already packaged.
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If you are curious about this recipe of mine or about Vietnamese or Asian food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.
– 150-200 grams bamboo shoots Basil, chopped and washed: use 100 grams
– Peeled clams: 250 grams
– Fresh chili pepper: 6-9 pieces, crushed or minced
– Peeled and crushed garlic: 5 cloves
– Spices: fish sauce, monosodium glutamate (MSG), and pepper.
Fry the chopped garlic and chili until fragrant, then add the clams and fry until fragrant; add the bamboo shoots and fry until boiling, then add 1.5 tablespoons of fish sauce and 1 teaspoon of MSG, mix well and finally add the Thai basil, fry for another 2 minutes and season to taste and add pepper to flavor.
The dish is finished and can be served on a plate with white rice.
This is the first time I eat this dish because in the Vietnamese menu we have stir-fried bamboo shoots with meat but we never make stir-fried bamboo shoots with clams. For me this dish is really delicious and worth learning how to cook.
This dish is a polpot of flavors: there is the salty and sweet taste of clams, the meaty taste of young bamboo shoots; the aroma of Thai basil and the spicy taste of chili pepper and garlic.
It is really delicious to eat with simple Asian white rice.
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This is the dish:
Photo taken with iPhone SE.
Ăn trưa tại nhà Sào, cô bạn người Thái Lan
Hôm rồi, tôi có dịp qua nhà cô Sào ăn cơm. Cô có mời tôi 2 món, đó là: cà ri gà và măng xào và rau húng quế Thái xào với nghêu. Các món ăn cô ấy nấu rất ngon, cay nồng xé và bắt cơm. Đối với ai thích đồ ăn cay nồng xé thì nên thử làm các món này.
Cà ri gà tôi đã từng viết công thức. Nay tôi viết công thức của món măng và rau húng Thái xào với nghêu, rất đơn giản và dễ làm.
Măng non và rau húng quế Thái: bạn có thể mua tại các cửa hàng thực phẩm của người Trung Quốc, có dạng đóng gói sẵn.
Thành phần: dành cho 2 người hoặc ăn bao nhiêu cho bấy nhiêu.
150-200 gram măng non
Rau húng quế, lặt ngắn và rửa sạch: sử dụng 100 gram
Nghêu đã bóc vỏ: 250 gram
Ớt tươi: 6-9 trái, giã nát hoặc cắt nhỏ
Tỏi, bóc vỏ và giã nát: 5 tép
Gia vị: nước mắm, bột ngọt (glutamat), tiêu
Cách nấu:
Xào thơm tỏi và ớt đã giã nát, sau đó cho nghêu vào xào thơm và tiếp tục cho măng non vào xào tiếp đến sôi, sau đó cho nước mắm 1,5 muỗng canh và 1 muỗng cà phê bột ngọt, đảo đều và cuối cùng cho rau húng quế Thái, đảo thêm 2 phút và nêm nếm lại cho vừa ăn và cho thêm tiêu vào cho thơm.
Món ăn đã hoành thành, có thể cho ra dĩa ăn cùng với cơm trắng.
Đây là lần đầu tiên tôi ăn món này vì trong thực đơn các món của người Việt Nam, chúng tôi có món xào măng với thịt nhưng chúng tôi không có món xào măng với nghêu. Đối với tôi, món này rất ngon và đáng học hỏi để nấu trong tương lai, kết hợp vị măn và ngọt từ nghêu, vị bùi bùi của măng non và mùi thơm từ rau húng quế Thái hoà quyện vị cay nồng của ớt và tỏi, ăn rất ngon miệng và bắt cơm.
An excellent Neapolitan casatiello, the recipe.
The Casatiello Napoletano is a traditional savory pie of Neapolitan cuisine, typical of the Easter period. This delicious preparation is full of flavor and perfect for sharing with friends and family. I tasted it for the first time on a ship when Peppino made it and even now, always on board, it is often prepared.
I thought I would write the recipe for it. Here's how to prepare it.
For the dough:
– 600 g of 00 flour;
– 300 ml of warm water;
– 25 g of fresh brewer's yeast;
– 100 g of lard (or butter);
– 1 teaspoon of sugar;
– 15 g of salt.
For the filling:
– 150 g of diced Neapolitan salami;
– 150 g of diced bacon;
– 150 g of diced provolone;
– 100 g of grated pecorino;
– 4 eggs (for decoration);
– Black pepper to taste.
Prepare the dough: dissolve the brewer's yeast in warm water together with the sugar. In a large bowl, mix the flour with the salt. Add the lard (or butter) and the water with the dissolved yeast. Knead until the mixture is smooth and homogeneous. Cover with a cloth and leave to rise for about 2 hours in a warm place.
Once risen, roll out the dough on a floured surface until you obtain a rectangle about 1 cm thick.
Add the filling: distribute the salami, bacon and provolone cubes evenly over the dough. Sprinkle with grated pecorino and a generous amount of black pepper.
Roll the dough on itself starting from the long side, forming a cylinder. Join the ends to form a ring and place it in a greased ring pan with lard.
Insert the whole eggs (washed and dried) on the surface of the casatiello, pressing them lightly into the dough. Cover and let rise for another hour.
Preheat the oven to 180°C and bake the casatiello for about 45-50 minutes, or until the surface is golden brown.
Let cool slightly before cutting and serving. The casatiello is perfect both warm and at room temperature, and keeps well for several days.
Have you ever tasted this dish and do you like it?
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Photo taken with Honor 20.
Casatiéllo is a product of Neapolitan cuisine, a leavened savory product typical of the Easter period. The basic ingredients are: flour, lard, cheese, salami, cracklings and eggs. It is assumed that its name derives from the Neapolitan word caso (i.e. cheese, hence casatiello), an ingredient that is part of its dough.
Continue and learn more on Wikipedia
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
Pulpo alla gallega tasted in Tenerife.
Galician octopus is one of my favorite Spanish dishes.
I always order it when I can. Here we were (my wife and I) in a tasca (a tavern) on the island of Tenerife where I tasted this dish.
It was the first time that the potatoes were small and with the skin, normally they are sliced!
If you want to know more I also wrote the recipe.
Have you ever tasted this dish?
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Photo taken with Honor 20.
Smoked salmon: a treasure trove of versatility and flavor.
Smoked salmon is one of the most popular and versatile ingredients in the kitchen. Thanks to its unique flavor and delicate texture, it is perfect for enriching a wide range of dishes, from appetizers to first and second courses.
The smoking process of salmon dates back to ancient times, when it was used to preserve fish for longer. Today, salmon is smoked using modern techniques that guarantee a high-quality product. The fish is first marinated in a mixture of salt and sugar, then exposed to the smoke of aromatic woods, such as beech or oak, which give the salmon its characteristic smoky flavor.
Smoked salmon is rich in protein, omega-3 fatty acids, vitamins and minerals. Omega-3s are known for their benefits on heart and brain health, while proteins help in building and maintaining muscle mass. In addition, smoked salmon is a good source of vitamin D, which is essential for bone health.
Smoked salmon can be served in many different ways. It is delicious on wholemeal bread croutons with a little cream cheese and chives, or as the main ingredient in a fresh salad with fennel and oranges. It can also be used to prepare tasty first courses, such as farfalle with smoked salmon, where the fish is mixed with a cream cheese and vodka.
Here are some ideas for using smoked salmon in the kitchen:
Puff pastry breadsticks with salmon and pistachios: perfect for an aperitif, these breadsticks are simple to prepare and very tasty.
Crostini with salmon and courgettes: a quick and tasty appetizer, ideal for holiday dinners.
Smoked salmon salad with oranges and fennel: a light and appetizing dish, perfect for any season.
Smoked salmon is a versatile ingredient that can enhance any dish with its unique flavor and nutritional benefits. Experiment with different recipes and discover new ways to enjoy it! Do you like it?
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Photo taken with Honor 20.
Smoked salmon is a food made from preserved salmon, which is cured and smoked. Usually, salmon of the species Salmo salar (Atlantic salmon) is used, but Oncorhynchus masou (Japanese salmon) or other species of the genus Oncorhynchus are sometimes used. Smoked salmon has a long history in Native American cultures. Smoked salmon was also a common dish in Greek and Roman culture throughout history, often eaten at large gatherings and celebrations.
Continue and learn more on Wikipedia
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
A nice plate of pansoti with walnut sauce even on board.
When I'm on a ship, even if the food is very varied, I really miss home food.
So when I go to Savona or Genoa I always ask my wife to bring me something from home.
In this case I had asked for pansoti (the packaged but very good ones from the pasta factory Novella) to season with walnut sauce (this one prepared on board).
The result, as you can see for yourself, was excellent!
Do you like pansoti? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
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.
Continue and learn more on Wikipedia
Pansoti and ravioli of the Ligurian tradition on Sunday.
Last Sunday I went, with my mother-in-law and my sister-in-law, to eat at the trattoria Ou Settembrin in Carasco.
In the Ligurian tradition we couldn't help but order the pansoti with walnut sauce and the ravioli al tocco (with meat sauce); both very good as always!
Do you like these dishes? Which one would you choose? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
Add your own comment or go to the bottom of the site to read what other visitors have written.
If you want to know which are the best ravioli, in my opinion, go to the article with my personal ranking of the restaurants where I ate in the Province of Genoa di Levante.
Photo taken with iPhone SE.
Here's where the restaurant is located:
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.
Continue and learn more on Wikipedia
Eating and drinking in Quy Nhon in Vietnam
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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.
Having the opportunity to go to Quy Nhon (Binh Dinh, Vietnam) on vacation and visit a dear friend of mine, she took my husband to eat at Sau Cao restaurant, one of the famous and historical restaurants in Quy Nhon.
Sau Cao restaurant has a very large space with many dining tables, but the service is very fast and the dishes are different. Since we were only 3 people, we ordered a very simple menu. We ordered dishes such as: grilled chicken served with sticky rice, steamed shrimp with onions, Duong Chau fried rice… for a quick lunch.
For grilled chicken: I find that since it is free-range chicken, the meat is moderately soft and chewy, the chicken is not too small, and the grilled spices taste delicious. The fried sticky rice served with it is also very delicious.
With the steamed shrimp with onion dish, in our opinion, the shrimp is fresh and boiled, not dry, retains the sweetness of seafood, has the fragrant aroma of onions, and is very delicious when served with fried rice and soy sauce (soy sauce)…
Although the restaurant is large, the service is fast and the dishes are simple like family ones but still retain their freshness.
If we have the opportunity to return to Quy Nhon, we will come back to enjoy the other dishes on the restaurant menu.
This chicken and shrimp:
Photo taken with Honor 20.
Thi Anh Dao Truong: Ăn uống tại Quy Nhơn
Có dịp được ra Quy Nhơn (Bình Định, Việt Nam) chơi thăm quan đồng thời thăm một người bạn thân của tôi, cô ấy đã đưa 2 vợ chồng tôi đi ăn quán ăn Sáu Cao 1, một trong những quán ăn có tiếng và lâu đời ở Quy Nhơn.
Quán Sáu Cao 1 có không gian rất rộng lớn với rất nhiều bàn ăn, tuy vậy phục vụ rất nhanh, các món ăn đa dạng. Vì chỉ đi có 3 người nên chúng tôi gọi 1 thực đơn rất đơn giản. Chúng tôi đã gọi các món như là: gà nướng ăn kèm cùng với xôi, tôm hấp hành, cơm chiên dương châu…cho một buổi ăn trưa nhanh gọn.
Đối với món gà nướng: tôi thấy rằng vì là Gà thả vườn nên thịt ăn có độ mềm và dai vừa phải, thịt gà cũng không quá nhỏ, gia vị nướng ăn ngon vừa miệng. Xôi chiên ăn kèm cũng rất ngon.
Với món tôm hấp hành thì theo cảm nhận của chúng tôi là tôm tươi và luộc không bị khô, giữ được độ ngọt của hải sản, có mùi thơm của hành hoà quyện, ăn kèm với cơm chiên và xì dầu (nước tương) rất vừa miệng…
Quán tuy lớn nhưng phục vụ nhanh lẹ và các món ăn đơn giản như bữa cơm gia đình nhưng vẫn giữ được độ tươi ngon.
Nếu có dịp trở lại Quy Nhơn, chúng tôi sẽ quay lại để thưởng thức các món khác trong menu của quán.
