Shrimp in garlic sauce, buttery, smooth, sweet - heaven in other words. Lisbon, Portugal.
Sfogliatelle, also known as the “lobster tail” in English, is a widely eaten Italian pastry; this particular one had lemon-ricotta filling.
A decadent Lemon Tiramisu foregrounding the streets of Positano, one of the picturesque towns of the magnificent Amalfi Coast.
Catch of the Day with couscous-pepper salad as the side. Lisbon, Portugal.
Pudim Abade, a Portuguese pudding flavoured with cinnamon and citrus fruit, firm and velvety all the way through.
Queijada,a small Portuguese cheese cake with a slightly pungent flavor, topped with nuts and berry sauce.
Baked egg yolk dessert, boiled lightly in sugar syrup; Sintra, Portugal.
Pastéis de nata, the most known and popular Portuguese tart was created
by the monks at the Jerónimos Monastery of Belém.
Pizza Napoli; margarita sauce, basil, parmesan, topped with fresh anchovy, made in a brick oven. Florence, Italy
Burrata antipasti with anchovy and creamy pesto. Rome, Italy
Seafood Tagliatelle. The freshness of this homemade pasta gave a severecompetition to the freshness of those prawns.
Portugese Octopus Salad with extra virgin olive oil.
Clams in butter-garlic sauce from Ramiro, one of the most popular seafood restaurants in Lisbon.
Gnocchi with asparagus in parmesan-pomodorosauce. Rome, Italy
Grilled fish and potatoes with Venetian seasoning.
