First we ate in several restaurants in Palermo, where we tried classics such as fruitti del mare and salad capresi.
At the beach resort, the antepasto was served on a big buffet, and included both hot and cold choices. Each day there were at least three cold dishes including many raw and cooked vegetables, peppers, shellfish, and numerous combinations. I didn't get to try anywhere near every dish -- I'm afraid I missed most of the hot stuffed vegetables as I loved the cold salads too much.
One day, I arranged the long-stemmed artichoke hearts, two types of tomatoes with two types of mozzerella, and so on on my plate for a photo. I also loved the tomato-greenbean-tuna combinations. The olive oil was especially delicious.
At the conference dinner, the buffet included small finger-foods such as olives, warm toasted almonds, filled puff pastry, and other things. At the sit-down part of the meal, we started with two types of smoked fish and some vegetables on a plate. I photographed only a small fraction of the vast number of things we ate: the buffets had new things at every lunch and dinner.
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