Last supper on Ventotene

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Zuppa di pesce – scorpion fish, prawns, mussels, clams, squid, grilled stale bread, fish and shellfish juices, tomato, parsley and lots of olive oil. Classic, simple, slurpy, brilliant, filling. Ristorante d’Afrodite, Ventotene

Pottering in Ponza

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Ponza port follows the curve of the bay, flat topped powder blue, dusty terracotta, rose pink, faded broom yellow stack up the hill that rises steeply from the quayside. The town is divided into two by a thick rock rampart … Continued

Dinner on Ponza

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Very thin slices of raw squid with marinated artichokes; meaty octopus with firm potato and pureed green beans very lightly touched with vinegar; riciolli (amberjack) and zucchini a scapace (fried and dowsed very lightly in vinegar); steamed squid stuffed with … Continued

Lunch on Ponza

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Zuppa di fagioli e cipolla. A fulsome, creamy, mild-mannered soup lit up by small pieces of caramelised onion. Very satisfying, particularly with thin, crisp, slightly burnt pieces of a focaccia called la lingua di suocera (mother-in-law’s tongue). At the Pizzeria … Continued

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