A ‘super’ dish of ‘porcini’ mushrooms prepared in 4
different versions, which I seek out to enjoy every time I revisit the mountain areas of Northern Italy, where I spent 12 years of my youth during WWII.
A remarkably excellent, and beautifully presented, ‘branzino’, picked out of
the Adriatic two hours before it was cooked and served in a restaurant in Tirana, Albania, where I come frequently and savor some of the freshest food ever.
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