Monday, June 14, 2010

2 More Dinners

.

Piran by night
(Tartini Square)
.
Prosciutto
.
Some info:
The farmers living on the Triestine Karst,
in the area adjacent to the Karst edge
and Istria, have always made ham
by using the hog's leg
.
Karst prosciutto is produced using the hog's skin and fat,
without the foot and pelvic bones
.
Istrian prosciutto is left to dry after
the skin and fat have been removed,
it is dryer, more consistent
and slightly saltier than its
Karstic counterpart
.
Mussels in white wine, again
.
Fish plate:
turbot, squids and vegetables
(potatoes, tomatoes, zucchinis)
.
Fresh turbot is not the easiest fish
to clean & take off the bones,
so the waiter did it
.
Portion ready on the plate
- fantastic!
.
This was the first time in Piran
that asked the waiter what fish is available
on that day (night).
(And found out that
this Italian way works also here!)
- he brought a tray full of different
kind of fresh fish
- chose turbot for that meal
.
Lemon sorbetto
- perfect!
.
Saw a crab on the pavement
while walking back to the hotel
.

On Sunday used the same method
and ask for the day's fish variety
- picked up branzino
.

Branzino with vegetables and scampis
- not a bad choice either!
. Fresh fish is so good
when it's made in a basic way!
.

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