I can make reasonably convincing ethnic (anything not Italian) dishes with the things that I have on hand, and the things that I can fortunately get from the restaurant from Manuel's dad, Miky, who now likes to surprise me with things like cilantro. It's been a great learning experience for me in the sense of learning to adapt recipes to fit the foods that I have here, and a great lesson in appreciating what I do have fresh and wonderful.
Seafood is fantastic here, and though I can only eat a fraction of what comes from the sea right in front of me, I still appreciate plates of sauteed mussels from nearby La Spezia, and homemade tian (which I happily can eat, and in large quantities), or anchovy tegame, by Manuel's grandma.
|pepperoncini from Flavia's dad|
|Tian made by Manuel's Gram|
|Mussels from further down the riviera, sauteeing at the Cantina for someone else's dinner|