Olives in the most gorgeous colour I've ever seen. The taste was equally beautiful!

Mozzarella, almost as big as my face.

Fresh tagliatelle with seafood (clams, calamari, mussels)

Semifreddo di torroncino. Yes, really.

Chocolate heaven on a plate. Oozing hot chocolate on the inside..

Seafood carpaccio

Fresh tagliatelle with seafood (clams, calamari, mussels). Swimming in divinity.

Mixed biscuits and chocolates that took all your verbal functions away.

Pizza with mozzarella di bufala. This is where pizza was born and it shows!

Ah, la dolce vita..

«Tell me what you eat and I shall tell you what you are.» Jean Anthelme Brillat Savarin (1755-1826), The Physiology of Taste

“The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” Jean Anthelme Brillat Savarin, The Physiology of Taste

“Live in each season as it passes, breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.” Henry David Thoreau

‘The appreciation of pleasure can be an anchor of one’s humanity’ From Eat, Pray, Love by Elizabeth Gilbert

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5 Comments

  1. Posted December 2, 2011 at 8:21 am | Permalink

    1) wow. Every single one of those plates made me have a braingasm just thinking about eating them!

    2) those olives aren’t naturally that colour, they are dyed 😉 they are a speciality of… somewhere in Italy. were they less salty and more olive-ey if you know what I mean?

    3) That pizza looks like the best tasting pizza EVER. exactly how I dream my pizza should be every time I order, and sadly, it never lives up to the expectations.

    In conclusion: I. Need. To. Get. To. Italy. ASAP!

    • Posted December 2, 2011 at 8:37 am | Permalink

      1) It made me appreciate how much I appreciate food. If you know what I mean 🙂

      2)omg seriously?! I’m kind of disappointed because I couldn’t stop marvelling at the colour (+taste!) but at the same time I thought it looked too good in a way, and I was surprised that I’d never seen anything like it. I’m really curious now, do you know any more information. BTW they tasted exactly as you described.

      3) YES. YES. YES. It was perfect. The epitome of pizza-ness!

  2. Alison
    Posted December 4, 2011 at 5:20 pm | Permalink

    I salivated seeing these pics.

  3. warren
    Posted March 4, 2012 at 10:33 pm | Permalink

    oh! Oh! OH! dot dot dot aaaaaaaahhhhhhhhhh OMG OMG OMG
    hmmmmmmmmmmmm whimper whimper….if pictures could talk….I mean that was visual, salivating, tongue swelling, enzyme sectreting, gastric, gastronome foreplay…..the biscuits!! the melting chocolate!, the Torrone!! oh God…I feel I’ve just eaten a feast with mine own orbs…today had a mozzarella di Bufallo pizza (I asked for added Rocket) at Margos? (snds like that) in Mistra Bay…they have a 1800 euros white truffle and gold leaf pizza on the menu..which has of course to be prior ordered,,,does it come in a page bearing crimson litter I wonder all the way from Piemonte….still the pizza was not a patch on the Napolitan one..however I think It is the best worded menu I’ve come across locally,….in fact i enjoyed the menu perusal more than the eating..though having said that it was a decent pizza..apparently a Napolitan Pizzaiolo I stayed with in Pisa told me it is all about the water and of course the flour..but first teh water quality!! there u go? Why do i feel i need to diet/feel guilty/confess after merely looking at those pics??? obscene culinary porn indeed…do keep snapping and posting 😉

    • Posted March 5, 2012 at 12:25 pm | Permalink

      Well there’s one thing for sure, the Italians do have a passion for their food. I sometimes think that if there a little less guilt surrounding food that we’d be able to enjoy it more (I mean quality not quantity). I wonder why that is – whether it’s a concept we grew up with or a matter of knowing that not everyone has this luxury. Then there is the time factor of course – choosing and obtaining fresh produce, time for preparation, patience, savouring a meal rather than gulping it down etcetera. These all factor in.

      I’ve had a couple of good pizzas in Malta too; to be honest I wasn’t too impressed by Margo’s although it seems to be a lot of people’s favourite on the island. The best dough I’ve had in definitely Vecchia Napoli; that one doesn’t disappoint. The water and flour always make a difference. You can see this very clearly in local bread too. And always always always using the freshest ingredients, type of oven. I’m very passionate about my pizza. I need to make a spelt dough one soon.

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