Rosemary focaccia and figs

Rosemary focaccia and figs
Rosemary focaccia and figs

On arrival to the agroturismo, we were offered an aperitivo, with olives, crisps, bread, cheeses, and white wine from the region, produced by a nearby vineyard.

After we had either opened our appetite or obliterated it with cheese, it was time to have dinner.

This was the opening, and I really liked its simplicity: bread, rosemary, olive oil and very mature figs. The combination of sweet and salty worked really well, and the rosemary added that extra complexity of aromas for a memorable snack.

✍🏼 Adding it to my list of “things to replicate at home” 🤓

More posts from this trip.

Italy 2018

Pitigliano
Pitigliano

We spent a week in Italy last month, and I just barely finished sorting out the pictures, which means I’m ready to start writing about the experience!

It’s well known that Italy is such a foodie haven and this has been true the three times I’ve been there so far. The other aspect that I really love about the country is the huge variation between regions, and the joyous diversity and richness it entails. And essentially, it means there’s always something new to learn and taste each time you go to a new place, which is amazing if you ask me.

This time we spent some days near Lake Bolsena, and then a couple more days in Rome.

I’m not going to follow an strict chronological order for the upcoming posts because both you and me would get bored beyond recognition; instead I’ve grouped them by topics related to food and drinks (since, well, this is a food and drinks blog 😜)

  1. An abundance of plump fruits
  2. A lesson on making pizzas
  3. Rosemary focaccia and figs
  4. Kiwi jam and aubergine and tomato pasta