Mediterranean inspiration – part 2

aprile 6, 2017

Food rules in the med basin. It’s everywhere. When you sip, say, a vermouth in Barcelona, a spritz in Venice, a silky Chablis in Cannes, a minted lemonade in Beirut, there’ll always be some food for you. Cheap food, humble food, tasty food. A bunch of olives, escalivada, samfaina, piperade, gazpacho and cod (brandacujun in Italy, a catalan exquisada), sardines escabeche, angulas (elvers) a la Bilbaina, chipirones (en su tinta, fritos, rellenos, a la plancha, afogados, en salsa marinera, en caldereta…), pulpo a la gallega, calf’s liver, pig’s trotters, morcilla and steamed red beans, sarde in saor with polenta, crostini with chicken liver pate, a couple of galician oysters, goose barnacles with aioli sauce in Lisbon, a precious cantabrian anchovy or a slice of jamon iberico, an octapodi xidato in Greece, pita bread and baba ghanoush or hummus, bruschetta… you’re right, this is the universe of tapas, pintxos (skewers), montaditos (bites on bread), chicheti, lebanese meze…

Pictures by myself, Riccardo Rama de Tisi 

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