Limonaia

Nothing was so predominant in the Amalfi coast as were the big waxy yellow lemons. I saw this tropical fruit everywhere, from local desserts to tablecloths and lemon-infused lotions. Stay three days in the Amalfi coast and you will become used to the lemon scent, and forget about its predominant flavor and tang; probably travel back home missing the acid taste and aroma. At every restaurant we ate, we were rewarded with a chilly Limoncello shot glass as a digestivo, a delicious lemon liquor produced in this Italian region; meant to be drank in zips rather than as a teenager.

Apart from buying the typical beautiful lemon ceramics and tablecloths, I also bought lemon body oil that is soft and delicate in the skin and leaves a lemon smell that lingers for a few hours. I also had the popular delizia di limone, a typical dessert from the Sorrento region, made of a soft sponge cake drenched in Limoncello and covered in a lemon cream. I found mine to be incredible thick and heavy, which tasted a couple of days old with a scent of faux lemon flavor. Perhaps the place I chose to have this sweet cake wasn’t the most authentic one, the cause of having to avoid these from that point on (what a shame!). Nevertheless I did enjoy other lemony flavored dishes such as pastas, scaloppina, and other sweets; my favorite probably being the re-freshening lemon granita they sold at Via Pasitea in Positano.

Charming ristorante and pizzeria

As soon as I saw my parents heading towards L’Incanto I thought: “probably another tourist trap, right in front of the renting chairs." L'Incanto lies in Positano's beach boardwalk, a restaurant one would judge as expensive, with mediocre food for their touristy appeal. What would you expect? Well, L’Incanto was exactly what its name stands for, a charming ristorante. Well what I really liked about this place was the baby squid platter we ordered as an appetizer for the three of us. I can’t remember the name of the dish (I’m regretful of not having taken any of the print menus from all the places I’ve been ever since I got to Europe) but it was a heaping plate of fried small baby squids drizzled with lemon juice. A crunchy lemony fishy taste, absolutely delicious and fitting for the ambiance: a blinding sun right in the Mediterranean coast on one of the last hot-and-humid days of summer in the Amalfi coast.

PS. I haven’t managed to eat any good seafood (here in Tuscany) like the one I ate almost every day at the Amalfi coast.

Amalfi red peppers

I discovered peppers are a local produce among the Amalfi coast. I saw them constantly hanging outside local restaurants and food shops; merchants even sold all types of coral jewelry shaped as peppers. Small red, yellow and orangey little peppers appeared to be everywhere along the shops in this Mediterranean coast. However, I had trouble finding pepper dishes in menus; it was mostly a decorative thing along the Amalfi coast styling t-shirts, jewelry, ceramics, and other touristy souvenirs. Later on I found out red pepper harvest takes place during the summer, where they are picked up to spice up local dishes or dried for a year-long use.

Fauchon at last

I had been fantasizing about this gourmet shop ever since I read about it in the New York Times. I jumped with excitement when I saw the pink neon sign from afar, right in front of the Madeleine.

I call Fauchon a gourmet boutique and café, stocked with the traditional French delicatessens, wrapped in beautiful wrapping paper and boxes. Right in place de la Madeleine, Fauchon gourmet shop lies where you can buy anything from fruit preserves to wine and pâté. Thereis a small cellar on the ground floor, offering a wide range of French wines, including the famous Fauchon champagne! On the second floor there is restaurant were I enjoyed petit dejeuner on a late Thursday morning. To my amazement, we were the only customers present – according to the waitress it’s a popular spot for lunch and dinner, not trendy among frenchies for breakfast. However, breakfast was delicious: soft croissants and delicious flowery tea (what I expected for a pricey Parisian breakfast).

Adjacent to the Fauchon restaurant and shop lies Fauchon café, where I also had the privilege to stop for a midday snack. The food was not mind-blowing but done right, yet overly expensive. Overall, Fauchon is a gourmet boutique one must see when visiting Paris, for its ostentatious pink colors and overwhelming delicatessens; a great place to buy a Parisian souvenir for your foodie friend. Pates, foie gras, terrines and rilletes are worth the price for their quality; yet 25£ chocolate boxes, probably not. For cheaper sweet delicatessens such as teas and chocolates, try Hediard just across the street, Fauchon competition with more reasonable prices.

Parisien crêpes

My aunt spent a whole month in Paris so she gave me directions to the best crepe she had in her one-month stay, and to say the least, they were fantastic. A hole in the wall close to the Cluny museum, however, one of the best crepes you’ll ever eat in Paris. There was a short line, most of them being locals which was a good sign. I saw how the young guy prepared crepes for other customers and was shocked to his generosity when loading the crepes. One asked for a cheese crepe and he loaded the thin crepe with about half a kilo of cheese, I’m not exaggerating, it was loads and loads of cheese. I asked for a Nutella, banana and Gran Marnier crepe. It had a somewhat large size but good for the price of 4 euro (usually it is cheaper, but since I opted for the orange liquor the price went up a bit). About the taste…very very very yummy. The crepe was a little bit toasted which gave it a crunchy texture, and the Nutella was warm and overflowing, plus the Grand Marnier gave it a special orangey aftertaste that burned in my mouth for a while. They had tons of options in the salt and sweet side, from citron and sucre to confitures and fromages. They also had panini eventhough I did not try them,they didn't look too good behind the glass-case, perhaps crepes is their speciality. This place is located in rue de la Harpe, a small wall-stand next to the cornered McDonald’s.

Chees-ey

It has been a while since I updated my blog, but I have been MIA recently in between accommodating in Florence, going to class, and meeting new people. Nevertheless, did I ever mention one of my favorite foods is cheese?

I absolutely love cheese and I always find myself in the quest to taste new types. So far I have tasted a big range: goat, frue, camembert, Roquefort, fresco, Burrata and the list could keep on forever. In Paris, I found myself asking for an “assiette de formages” every time the dessert menu arrived (aside from the usual crepe or crème brulee). They would bring a selection of various cheeses that were incredibly delicious, from creamy and gooey to sharp and dry. Brie has been my number one favorite for a while, however, I discovered (thanks to my dad) this incredibly unique French cheese called Saint-Marcellin that has now occupied a tie spot with my Brie. It was soft and exceedingly rich; I could have eaten an entire block.

I cannot even imagine how my cheese world is going to expand here in Italy; I recently found that Italians have over 400 different cheese varieties!!!!

Raclette what?

So we walked around the Quartier Latin searching for a good place to eat, and this small crowded wooden restaurant (can’t seem to remember the name argh) called our attention for their specialty in raclettes. I’m always into trying new things and this “raclette” dish (which I later found out is originally from Switzerland) I had never heard about.

We ordered an order of raclette. For those that don’t know about it—my position before this day—it comes with a small appliance that both a grill for warming potatoes and a burner for cheese melting. When the cheese is melted you pour it on top of the potato and crush it with a fork. Then add some meat, I chose salami and then top it off with a dollop of sour cream and into your mouth. I know it may sound confusing but it is a delicious dish that’s fun to share with a group of people.