2 More Dinners

Monday, June 14, 2010


Piran by night
(Tartini Square)
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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