end of the summer

What I really like about summer is this kind of moments right before lunch, when everybody's late and is moving on preparing food soon.

There's this little window between the kitchen and the balcony where if you look through you can stay hours to observe people making things inside. And we pass dishes through this window to bring them outside faster.

Today we have someone grinding parsley for sweet peppers, all the way in a pan to make a perfect relish for spaghetti.

And mint milk... looking at a botanical mole paw

and other curious botanical stuff, like the little orange chicks in the nest or the dried dates on the ground..

harbour

cooking at the sea

One of the mandatory things to do as soon as you arrive by the seaside is making a focaccia. This is a typical bread dough snack, similar to a pizza, but softer and thicker. The basic version is just plain, topped with olive oil and coarse salt. But of course the tomato sauce version is quite popular, with local black olives (taggiasche), capers and sardines by tradition. Very delicious. I strongly recommend everyone going through the western Ligury to taste these amazing eats. It all starts from a handful of flour.

Another typical pasta for the summer time is spaghetti with tomatoes and green beans. Even tastier with boiled potatoes.

I'm going, lunchtime! 

back to the coast

The sea is just something that wants you. And once  you are there you can only surrender to his arms and let him burn your skin

Even though (after some days of resistance) you want to be like you think, like you've always been in a urban mood...

...finally you definitely want him to embrace you.

And there you become a seawolf,

a sunburnt captain,

a salty-fur fellow

and never want to go away

never want to separate from this entity that holds you