2 More Dinners

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Piran by night

(Tartini Square)
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Prosciutto
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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
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Mussels in white wine, again
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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!

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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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