Today I publish the delayed review, because the osteria is one of the best restaurants in Venice, and continues to carry with pride one Michelin Star.
The amuse bouche was crispy tiny shrimp (gamberetti) on a bed of white polenta.
The first dish I tasted was a mixed raw seafood.
Misto crudo di carpaccio di tonno e scampi.
The Scampi were served on top of a creamy mix of fennel (finocchio) and fresh cheese.
The second dish I tasted was another appetizer, one of the trademarks of Venetian gastronomy: “Baccala mantecato” (dried Atlantic cod, soaked, poached and whipped until mousse-like), served with bruschetta spiced with garlic.
Overall a perfect light lunch in a wonderful environment.
Today I publish the delayed review, because the osteria is one of the best restaurants in Venice, and continues to carry with pride one Michelin Star.
The amuse bouche was crispy tiny shrimp (gamberetti) on a bed of white polenta.
The first dish I tasted was a mixed raw seafood.
Misto crudo di carpaccio di tonno e scampi.
The Scampi were served on top of a creamy mix of fennel (finocchio) and fresh cheese.
The second dish I tasted was another appetizer, one of the trademarks of Venetian gastronomy: “Baccala mantecato” (dried Atlantic cod, soaked, poached and whipped until mousse-like), served with bruschetta spiced with garlic.
Overall a perfect light lunch in a wonderful environment.
Σημερα θελω να μοιραστω μαζι σας μερικες εικονες απο τις αγορες και το γρηγορο φαγητο της Κωνσταντινουπολης.
Today I want to share with you some images from Istanbul’s markets and street food stalls.
Η Κωνσταντινουπολη σημερα φιλοξενει 15 εκατομμυρια ανθρωπους.
Istanbul is today a gigantic metropolis, sheltering more than 15 millions.
Το ψωμι ειναι πεντανοστιμο και αφθονει.
Bread (ekmek) is delicious and abundant.
Οι πρασινες σαλατες και τα μυρωδικα ολοφρεσκα και λαχταριστα.
The greens are so fresh I could hardly resist eating them on the spot!
Η μεγαλη ανακαλυψη της ξηρανσης των τροφιμων, εφαρμοσμενη στις πιπεριες, τις μελιτζανες και τις καυτερες πιπεριτσες.
Dried vegetables like peppers and eggplants are very popular.
Ενας ολοκληρος ωκεανος απο μυρωδικα στην αγορα!
And of course the spices in the Spice Bazar!
Ο υπερτατος μεζες, ο καταπληκτικος παστουρμας, το προσιουτο της Ανατολης!
The absolute delicacy, the prosciuto of the East, pastirma!
Τουλουμοτυρι και γραβιερα!
The white goat’s cheese is soft and juicy and very tasty!
Ολων των ειδων τα λαχανικα τουρσι, μαζι με ελιες.
Pickled vegetables and olives.
Το καλκανι κορυφαιο στην πυραμιδα των θαλασσινων και των ψαριων! Ακολουθει το λαυρακι.
The fish is also abundant, and the local delicacy is “Turbot” (Kalkan). Sea bass (levrek) is also very popular.
Ωρα για μεζεδακια αρνισια.
After the fish, time for lamb delicacies!
Μονον οι γενναιοι να ελθουν! ΚΑρδιες, μυαλα, και γλυκαδια. Δυστυχως δεν βρηκα αμελετητα.
Here we have food for the brave! Hearts, brains and sweetbreads! Could not find any testicles though!
Αυτη η γυναικα ειναι στην βιτρινα ενος ταχυφαγειου, και ζυμωνει για να ψησει τις πιτουλες που σερβιρουν για ψωμι.
This woman is on the display window of a fast food shop (!!!) and is preparing the dough for the flat bread they bake on the spot!
Και το περιφημο ντονερ σε δυο εκδοσεις, με αρνι και με κοτοπουλο.
The famous doner kebab in two types, lamb and chicken.
Αν θελετε κατι παραπανω απο το κεμπαμπ, κοπιαστε παραδιπλα!
In addition to doner kebab, you can also taste something like this in the fast food shops!
Ο παραδεισος των ξερων φρουτων, και των ξηρων καρπων, μαζι με τα γλυκα σουτζουκια.
If you like dry fruits and nuts, this is a paradise for you! In addition, notice the long cylinders hanging, they are sweet sudjuk, which tastes like turkish delight.
Αν πεινατε ακομη, το καροτσακι θα σας βολεψει.
And if all of the above is not enough for you, you can still grab something from the cart!
Και λιγο μπακλαβας, σαμαλη και λουκουμακια συμπληρωνουν το κολατσο!
And continue with the display below!
Για να μην παραμελησουμε και τα σεξουαλικα, ας παμε εκει που ο Σουλτανος προμηθευοταν τα διεγερτικα του.
Sex life cannot be left on the side. After all this food, there is urgent need for refurbishment.
This is the second part of the post on the Athens Fish Market.
As in the first part, all items are given with their Greek names. English names are given only when I am almost certain about them.
However, this does not mean I have not made an error somewhere.
Calamari, squid. This is the medium size. I observed three sizes altogether.
Savridia from Karistos, South Evia.
Σουπιές
Soupies (cuttlefish). An all time favourite!
Μαρίδα
Marida. A Greek classic, it used to be one of the cheapest fish in the market.
Not any more!
Σαργοί Πάρου
Sargoi from Paros. A rather rare sight, catch from Paros, that is now paying the price of careless fishing without any regard for the seabed and the sea world.
Κοκάλια Χαλκίδος
Kokali, a shiny fish from Chalkis, the capital of Evia, near Athens.
Γοφάρια Καβάλας
Gofaria from Kavala, in the North of Greece.
Λακέρδα Μυτιλήνης
Lakerda from Mytilini, Lesvos. It is usually cured in salt. I will publish a recipe in the near future.
Τσιπούρες Μονεμβασιάς
Tsipoures from Monemvasia, a medieval town in the south Peloponese.
This is a report on a short and late visit to the fishmarket of “La Brecha” in Donostia, San Sebastian. I went there around 1130 hrs by which time most of the seaffod selling stalls were closed!
The market is large and houses also meats, game and vegetables.
Besugo – Sea Bream
One of the signs of freshness in the squid is the light grey – brown colour of its skin. When it starts turning rosy the freshness is gone.
The squid is not only fresh, but according to the seller it has been caught on hook, not on the nets. As a reult, it costs 50% more than the “ordinary” catch.
One of my favourite dishes in the Basque country, and wherever else I can find them: hake and cod cheeks. The famous “kokotxas!”. Here we also have monkfish cheeks.
Unbelievable instensity of subtle flavour, as long as you know how to cook them! They are so delicate that I always prefer to cook them in very low fire, in order to preserve the flavours and the texture.
This is one of the many Spanish mysteries I have not resolved yet.
I have read the stories about extracting them from the rocks, seen the videos, but have not tasted them yet.
I am not sure about the translation of this one, is it “catfish”. Whatever it is, it is sold with is liver sticking out. Which means that there must be a dish with it in the Basque country.
I need to do some investigation on this one!
Another of my favourites, the aetherial “merluza”.
This is the second part of the article on the Venetian Fish Market.
I start this with a Jackson Pollock painting, Lavender Mist. For some reason I have associated it with the cuttlefish photo that follows.
Pollock: Lavender Mist (NGA Washington DC, USA)
Cuttlefish
I have never tasted this soft crab, but it looked so delicious that I was ready to buy it, eventhough I had no place to go and cook it. I tried to find it in the restaurants or trattorias without success.
Soft Crab
Granseole – Spider Crab
Canestrelli are pilgrim scallops that are delicious! The work literally means “little baskets”.
Pescatrice Cheeks
I cannot resist to publish a photo of pescatrice cheeks that are a real delicacy, even though the photo is not that good.
Moscardino
I would not like to attempt to trranslate “moscardino” into english, lets just say it is a small octopus like polipus.
Variety of Fish
The buyers in Venice know their stuff and they cannot be fooled. This in my view is one of the basic reasons that the quality of the products on offer is so high.
Buyer in Venice’s Fish Market
A Stall in Venice’s Fish Market
The building that houses the market has beautiful arches that are fully “clothed” and create a more fresh atmosphere inside.
I cought this sellet at a moment of rest, while she was munching some fruit.
It was a hot day in August when I decided to visit the fish market in Venice, to start the day the right way: with the flavours of the sea and the voices of the buyers and sellers in this beautiful city. One of the best things in a market in the Mediterranean is that people make a show of it. It is true street theater. And every day it is played with variations.
Palombo – (Dog-fish)
And being in Venice, names have artistic meaning. Like our Bronzino, who painted the beautiful Allegory with Venus and Cupid (National Gallery, London) and is not only a tasty fish!
Bronzino
Bronzino:Allegory with Venus and Cupid
I absolutely love octopus! And always check its price. Here we have the freshest octopus for a price that is almost half of I would have paid in my home town, Athens, for an almost definitely an inferior product.
The little octopi are unbelievably tasty! And they need no cleaning aprt from removing the sacket with the ink! They must be boiled intact and served with olive oil, coarse sea salt and a bit of lemon. This is a ticket to heaven.
I lke fresh prawn and shrimp raw, without any cooking! And the best test before you buy them is have one for test.