Unfortunately there is so much to eat in italy that is wonderful, pulpo with potatoes, similar to the spanish version, but different (reminds me of the chinese saying: same same but different, when they try to sell you something). There are onions baked in the oven and then anointed with vinegar and capers, tomatoes with chili, cozze (mussels) and spaghetti, potato tortes and jam crostatas, and all manner of vegetables I have never seen anywhere else swollen to gigantic size by the southern sun, I prefer to believe theyare not genetically modified crops, but naturally bountitful due to the clemency of the weather here. Crepes filled with borage, ricotta and spinach, and zucchini rolls – grilled zucchini slices, filled with tuna majonnaise and capers again, oh and then something called sea grass – which is cooked, I think, and then cured in vinegar or olive oil, your choice. Fava bean puree, pucce (bread baked in the wood oven with olives and tomatoes in side, or just olives, your choice), pittule – little fried dough balls served warm from the oven served with a syrup made from reducing 1 some kilos of red grapes until you have a thick syrup, takes hours, uses lots of grapes, they are generous down here. The name: vin cotto – same consistency as balsamic vinegar but none of the acidity. The clementines taste out of this world, the melon is a real melon, juicy and sweet and the chili in oil is hot and hot, unlike the chili sott’olio I make in Switzerland with chilis grown there, kissed by rare rays of sun, the Swiss Chilis sott’olio have been called “prudent, careful Swiss chilis – too polite to offend by being hot and challenging unlike their Southern cousins”. Both have their virtues.
And here are some photos from the local supermarket, fruit and veg at their very best