Monday 18 May
We grabbed lunch at the first
streetside place we could find after our Asmosia conference let out (way past
time) for lunch. It turned out to be the
Uje oil bar, featured in Time Out Croatia, a near-infallible website that would end
up providing us with all the restaurant references to keep us happy throughout
our visit. So Uji didn't only have excellent,
smoky oil in the local style, but house-made bread, fine salads, and such
fineries as goose pršut (get it?)
with its own little prosciutto cutting rack with a goose on it.
At the end of the day on which
both Holt and Barbara presented papers, the participants were rewarded by
Asmosia with a welcoming drink and hors d'oeuvres of almost architectural
style, featuring red and black caviar, anchovies eating their own tails, bits
of salami and mozzarella equivalent, and savory tuna. The welcome was held at the Split city
museum, for the display MARMORE LAUDATA BRATTIA about the Brač quarry and its products.
Afterward, we went with John and
Annewies, who are also staying at Palace Augubio, to Pjaca (pronounced Piazza)
for an evening meal of squid with black squid ink risotto, topped with a little
grated cheese (as it never would be in Italy, but delicious for all that); and
fresh grilled sea bass, with a mound of roasted vegetables and a drizzle of
balsamic on the side.
A local white Malvasija went perfectly
with all of it.
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