The main flight of our market dinner. From bottom left: Saltimbocca, pane con sale, ravioli with pumpkin, ravioli with potato, tomato sauce, pesto sauce.
the prosciutto hanging and behind the counter (look behind the guy) at one vendor in the Mercato Centrale, Florence
This was on the menu as salsiccia fresca. I'm thinking, "OK, so not smoked and dried like a salami." Mm, no. Salsiccia fresca is indeed fresh sausage -- so fresh it's raw. And it was absolutely delicious, because I'm hard core like that.
The antipasti course at Lo Sprocco in Pietrasanta.
My pasta -- formed with pumpkin and ricotta, in a butter sauce.
JT's pasta at Lo Sprocco that I totally can't remember.
Mmm, a meat course. (Veal, maybe?)
I had rabbit at Lo Sprocco. Have to say, I wasn't head over heels about it. Also, the olives were cooked. Tasted odd to me.
Look closely -- he is slicing a GIANT mortadella.
Mmm, pizza.
Lardo at Colonnata. One had honey on it, another an anchovy, a third had garlic, and the fourth, herbs.
The white in the middle is also lardo.
Lardo for sale.
In Cinque Terre.
salted and dried anchovies at a restaurant in Cinque Terre.
Gnocchi in pesto sauce.
A pasta-dispensing vending machine!
The infamous bistecca alla fiorentina, before ...
... and after.
Can't really tell, but this is the beef in blueberry sauce at Acqua al Due.
