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25 September 202427 February 2025

Stir-fried rice noodles with egg also on board

Noodles di riso saltati in padella anche a bordo

Stir-fried rice noodles with egg also on board.
On the former Costa Firenze (a ship built for the Asian cruise market) there was also a small restaurant in the pool that prepared noodles and quick Asian dishes in the evenings.
Stir-fried rice noodles with egg are a versatile and nutritious dish, perfect for those looking for a quick and tasty meal. Originally from Asian cuisine, these noodles have become popular around the world thanks to their simplicity and unique taste.
This dish is ideal for a variety of occasions, whether it's a quick lunch at home, a casual dinner with friends or even a meal to enjoy while traveling. The combination of rice noodles, fresh vegetables and eggs offers a perfect balance of carbohydrates, proteins and vitamins, making it a healthy and complete option.
One of the most appreciated features of stir-fried rice noodles with egg is their convenience. They are easy to prepare and can be stored in an airtight container, keeping their flavour intact. This also makes them perfect for eating on board, whether it is a boat, train or plane trip. Their lightness and ease of transport make them a great choice for those who are always on the go.
The secret to the success of this dish lies in its ability to combine different flavours and textures. The rice noodles, with their soft texture, go perfectly with the crunchy vegetables and creamy eggs. The addition of soy sauce and sesame oil gives the dish a rich and aromatic flavor, which satisfies even the most demanding palates.
Stir-fried rice noodles with egg are a dish that combines convenience and taste, ideal for any occasion. Their versatility and unique flavor make them a winning choice for those looking for a quick, nutritious and delicious meal.

Do you like Asian cuisine?
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Photo taken with Honor 20.

Stir-fried rice noodles with egg also on board – Nouilles de riz sautées avec œuf également à bord – Fideos de arroz salteados con huevo también a bordo – Macarrão de arroz frito com ovo também a bordo – Gebratene Reisnudeln mit Ei ebenfalls an Bord – Bún xào trứng cũng có trên tàu

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

22 September 202422 September 2024

The typical sweets stall at the fair

Il tipico banco dei dolciumi sulla fiera

The typical sweets stall at the fair.
In every fair that respects itself there is one or more stalls that sell almost all types of sweets.
They have a magnetic effect on everyone especially when they prepare the croccante (that sweet of caramelized sugar and dried fruit) that spreads its scent all around.

Have you ever bought any sweets at one of these stalls?
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Photo taken with Canon EOS RP and lens Canon RF 24-50.

The typical sweets counter on the fair – Le comptoir typique des friandises de la foire – El mostrador de dulces típicos de la feria – O típico balcão de doces da feira – Die typische Süßigkeitentheke auf der Messe – Quầy bánh kẹo đặc trưng tại hội chợ – 展会上典型的糖果柜台 – フェアの代表的なスイーツカウンター

20 September 202415 September 2024

A nice plate of fregola with seafood

Un bel piatto di fregola con i frutti di mare

A nice plate of fregola with seafood.
A few months ago, a great friend of mine (Giovanni), made me taste a delicious plate of fregola with seafood.
Fregola with seafood is a traditional Sardinian dish, much appreciated for its rich flavor and simplicity. Here is some interesting information about this dish:
Fregola, or fregula, is a typical Sardinian semolina pasta, similar to couscous, but with larger and more irregular grains.
Fregola is usually prepared with a variety of seafood such as mussels, clams, shrimp and squid.
Fregola is toasted in a pan and then cooked in a fish broth or salted water. Seafood is added during cooking to add flavor to the dish.
The dish is often garnished with chopped fresh parsley and served hot.
In this article I am talking about you can see a dish of fregola with seafood, with mussels and shrimp clearly visible. The fregola appears well toasted and seasoned with a rich sauce, probably tomato-based, which evenly envelops the pasta. This dish is a great example of Sardinian cuisine, which highlights local ingredients such as seafood.
It is an ideal dish for those who love the flavors of the sea and want to try something authentic and traditional. If you have any other questions or want to know more about another dish, let me know!

Have you ever eaten fregola?
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Photo taken with Honor 20.

Frègula, often mistakenly Italianized as fregola, is a type of semolina pasta produced in Sardinia. The production of fregula has medieval origins. The first historical document to mention it is the Statute of the Millers of Tempio Pausania dating back to the 14th century, which regulates its preparation, which had to take place strictly from Monday to Friday, in order to be able to allocate the water of Saturday and Sunday to the fields.
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A nice plate of fregola with seafood – Une belle assiette de fregola aux fruits de mer – Un buen plato de fregola con marisco. – Um belo prato de fregola com frutos do mar – Ein schöner Teller Fregola mit Meeresfrüchten – Một đĩa fregola đẹp mắt với hải sản

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

15 September 202413 September 2024

Dried Fruit at the Boqueria in Barcelona

Frutta secca al mercato della Boqueria di Barcellona in Spagna

Dried fruit at the Boqueria market in Barcelona, Spain.
The beautiful stalls of the most famous covered market in Barcelona are always very beautiful to see and to photograph.
This was one of the several stalls that sell (but the photo is not exactly recent) dried fruit and you can recognize some of them: banana, apricot, strawberry, kiwi and other fruit that I don't recognize.

Have you ever been to the Boqueria market in Barcelona?
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Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.

Here's where the market is located:

La Boqueria is the most famous market in Spain and one of the largest in Catalonia with its 2,583 square meters and more than 300 stalls. It is also one of the oldest markets in Spain: born at the beginning of the 17th century at the gates of the city in the plain of Pla de la Boqueria (which today is a small square in front of the current market) to avoid paying taxes on goods, it was inaugurated later, in 1836, where it is still located halfway along the popular Rambla, between the Palau de la Virreina and the Liceu Theater.
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Dried fruit at the Boqueria market in Barcelona, Spain – Fruits secs au marché de la Boqueria à Barcelone, Espagne – Frutos secos en el mercado de la Boquería de Barcelona, España – Frutas secas no mercado Boqueria em Barcelona, Espanha – Trockenfrüchte auf dem Boqueria-Markt in Barcelona, Spanien – Trái cây sấy khô tại chợ Boqueria ở Barcelona, Tây Ban Nha – 西班牙巴塞罗那Boqueria市场的干果 – スペイン、バルセロナのボケリア市場のドライフルーツ

12 September 202412 September 2024

A Myriad of Spices at the Boqueria in Barcelona

Una miriade di spezie al mercato della Boqueria di Barcellona

A myriad of spices at the Boqueria market in Barcelona.
The Boqueria market is certainly built to attract tourists. The credit for all this is given by the large quantity and variety of goods on display.
In addition to fresh fruit take-away there are also many stalls selling spices of all kinds, both already contained in bottles and by weight.
I'll leave you to imagine the smells passing in front of this stall!

Have you ever been to the Boqueria market in Barcelona?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.

Here's where the market is located:

La Boqueria is the most famous market in Spain and one of the largest in Catalonia with its 2,583 square meters and more than 300 stalls. It is also one of the oldest markets in Spain: born at the beginning of the 17th century at the gates of the city in the plain of Pla de la Boqueria (which today is a small square in front of the current market) to avoid paying taxes on goods, it was inaugurated later, in 1836, where it is still located halfway along the popular Rambla, between the Palau de la Virreina and the Liceu Theater.
Continue and learn more on Wikipedia

A Myriad of Spices at the Boqueria Market in Barcelona – Une myriade d’épices au marché de la Boqueria à Barcelone – Un sinfín de especias en el mercado de la Boquería de Barcelona – Uma infinidade de especiarias no mercado Boqueria em Barcelona – Eine Vielzahl von Gewürzen auf dem Boqueria-Markt in Barcelona – Vô số các loại gia vị tại chợ Boqueria ở Barcelona

7 September 20245 September 2024

A fish stall at the Tenerife market

Un banco del pesce al mercato di Tenerife

A fish stall at the market in Tenerife.
A view that only made you want to try all the delicacies that the sea has to offer.
Almost every type of seafood: mussels, clams, prawns, lobsters, scallops, octopus, scampi, fish, crabs, oysters, razor clams…
We tasted: mussels, scallops, octopus and prawns; all washed down with a fresh local white wine.

What would you have chosen?
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Photo taken with Canon EOS RP and lens Canon RF 24-50.

To see all the photos I took in Tenerife click here:

Here's where the market is located:

A fish stall at the Tenerife market – Un étal de poisson au marché de Tenerife – Un puesto de pescado en el mercado de Tenerife – Uma barraca de peixe no mercado de Tenerife – Ein Fischstand auf dem Markt von Teneriffa – Một quầy bán cá ở chợ Tenerife – 特内里费岛市场的鱼摊 – テネリフェ島市場の魚屋台

2 September 20241 September 2024

Grilled sardines in a small restaurant in Funchal

Sardine alla griglia in un ristorantino di Funchal

Grilled sardines in a small restaurant in Funchal.
Some time ago, I was in Funchal by ship and since I was with my wife we went out for a walk around the city and had lunch.
My wife enjoyed a small dish with very good grilled sardines!

Do you know Funchal and the island of Madeira?
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Photo taken with Honor 20.

This species is of great importance for commercial fishing in the Mediterranean and southern Atlantic Europe. It is caught mainly with the surrounding net called ciànciolo in which the schools are attracted with the help of powerful lights. Sometimes drift nets (menaide) are used.
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Grilled sardines in a restaurant in Funchal – Grilled sardines in a restaurant in Funchal – Sardinas a la parrilla en un restaurante de Funchal – Sardinhas grelhadas num restaurante no Funchal – Gegrillte Sardinen in einem Restaurant in Funchal – Cá mòi nướng trong một nhà hàng ở Funchal – 丰沙尔一家餐厅的烤沙丁鱼 – フンシャルのレストランでイワシのグリル

28 August 202431 December 2024

A plate of spaghetti cacio e pepe enjoyed on board

A plate of spaghetti cacio e pepe enjoyed on board
A dish that I must say I appreciate very much, even though I have eaten it relatively little, is pasta cacio e pepe.
Even though the ingredients are very simple, it is not at all easy to prepare this type of pasta.
Everything must be cooked properly otherwise the cheese will string and clump together.
At home, after a couple of unsuccessful attempts, I found the right measurements, as did the chef on the ship who, the time I took these photos, had cooked an excellent dish!

Do you like this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

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.
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A plate of spaghetti cacio e pepe enjoyed on board – Une assiette de spaghettis au fromage et au poivre dégustée à bord du navire – Un plato de espaguetis con queso y pimiento que se disfruta a bordo del barco. – Um prato de esparguete com queijo e pimenta saboreado a bordo do navio – Ein Teller Spaghetti mit Käse und Pfeffer, den man an Bord des Schiffes genießt – Một đĩa spaghetti phô mai và hạt tiêu thưởng thức trên tàu

23 August 202421 August 2024

An excellent Angus fillet enjoyed on board

Un ottimo filetto di Angus gustato a bordo della Costa Firenze

An excellent Angus fillet enjoyed on board the ex Costa Firenze.
When I manage to eat at the steakhouse on board one of our ships I always order the fillet because it is the cut of meat that I love the most.
Don't these photos make your mouth water?

And it's just one of the many culinary offerings of Costa Crociere (here to see some).

Have you ever tried our steakhouses? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

An excellent Angus fillet enjoyed on board the former Costa Firenze – Un excellent filet d’Angus dégusté à bord de l’ancien Costa Firenze – Un excelente filete de Angus disfrutado a bordo del antiguo Costa Firenze – Um excelente filé Angus degustado a bordo do antigo Costa Firenze – Ein ausgezeichnetes Angusfilet, genossen an Bord der ehemaligen Costa Firenze – Món phi lê Angus hảo hạng được thưởng thức trên tàu Costa Firenze trước đây – 在前 Costa Firenze 船上享用美味的安格斯鱼片 – 旧コスタフィレンツェ船上で味わう絶品アンガスフィレ

18 August 202419 August 2024

Salmone marinato a bordo della nave

Salmone marinato a bordo della nave.
A bordo delle navi da crociera il cibo non manca mai. La qualità e l’estetica dei piatti, specialmente nell’ultimo decennio, è cambiata molto cercando di far capire che non conta solamente la quantità.
Lo scorso anno, per la crociera di Natale e Capodanno mia moglie era a bordo con me (sulla ex Costa Firenze) e siamo andati spesso al ristorante per la cena.
Questo era uno dei piatti del menù di Natale (se non ricordo male il giorno): Salmone marinato nella barbabietola con vodka e lime.
Ed era veramente buonissimo!

Hai mai fatto una crociera? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

La marinatura è una tecnica di cucina tradizionale per la preparazione delle carni, dei pesci e delle verdure alla cottura o, anche, un’alternativa alla cottura stessa. Essa consiste nell’immersione di cibo cotto o crudo (in questo caso tagliato a fette sottili), per un tempo variabile, in un liquido tipicamente composto da tre tipi di ingredienti: acidi, come ad esempio aceto, succo di limone, vino, birra; oli; aromi (spezie ed erbe). La marinatura nasce con lo scopo di estendere la conservazione degli alimenti, prima ancora che di insaporirli.
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