Must be the lack of COZZE in the Caribbean but that "pepata di cozze" or in a recent denomination (which I can not stand since there is an Italian name given to this recipe, exactly: pepata di cozze) is called: "saute' di cozze" (whatever), never tasted so good.

Cozze...ahhhhhhh, sorry, in English: mussles, in this specific case: black mussles (cozze nere, infact), bought in a food market in Milano (zona Isola) which is a joy to the eye, really.
Any food from vegetables to cheeses and any "buon di Dio" (God grace) and of course a very good and fresh fish stands.

But, again, that pepata was a fantastic welcome to Italy, courtesy prepared with love by...... me of course.
Recipe? No problem, just request it and it will be given, with love, of course.

Not to mention  a classic: prosciutto e melone and Parmisan cheese, taralli and a chilled bubbly Prosecco.

Summer is not a summer if does not start with these ingredients.


...............and work, of course.



We'll move to the South, chasing wind.


I will keep you post.