We did Milano after Venice and now back to Rome concluding our 5-weeks of the Italian trip. Although I like the zero kilometer concept of harvesting and selling produce, dairy, etc. that is practiced here, we cannot find any fresh guanciale in Rome, not even at Testaccio Market. Just the smoked type found at salumarias which you have to peal off the rind before cooking, not to mention that it is very salty. The kids love the pan-cooked fresh guanciale for breakfast we did get easily in Florence, Venice, and Milano.Guanciale is also great when cooking Carbonara, all'Amatriciana, alla Gricia or Cacio & Peppe.

Venice was nice, but Florence is much better in every way! Rome, IMO, is the crown jewel because of its 28 centries of continuous history - every structure, wall, or even a brick has a story to tell - amazing!

Had an aperitivo of a tray of cheeses and cold cuts with Campari spritz at Pane e Salame!

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cranberry turkey burgers with melted cheese and mixed greens

Having been to a lot of places in Italia, I loved staying in Venezia. Some favorite deluxe meals were at Amerigo when staying near bologna. Definitely staying in Italia for 3++ weeks including multi-day stays really helps. I felt that way more for Italia and France compared to other parts of Europe.

Don't get me wrong, Venice was amazing and our 4 nights/days were filled with sightseeing and feasting. Our apartment was 5-minutes walk from Rialto and 10 minutes from St. Marco. We shopped at the farmers/fish market 2 minutes from Rialto and prepared a feast at least two nights using fresh seafood and other ingredients. We tried the Cicchetti with the aperitivo and dinner one night at the highly regarded Osteria Al Portego (2-minutes walk away from our apartment) and we were not impressed. Not only we cook better meals at home, they also tried to rip us off as I mentioned upthread. One of the best highlight of our trip was doing the 3-hour boat tour of Venice canals - see album below - it was really mindblowing like the Cinque Terre tour. But still, our 8 nights/days in Florence were more spectacular as we lived in the Donati towers stonethrow away from where Dante and Beatrice lived ...

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​​​​​​Cicchetti at Osteria Al Portego

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Buffala appitizer at Osteria Al Portego

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Final tab

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Meal at home was better

Our 3-hour boat tour in Venice:

Enjoying some of Detroit's famous special cuisine .
Buddy's pizza
Coney Island Dog
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You’re in Michigan?

Took a couple tuna fish salad sandwiches to a canceled outdoor concert. Premature cancelation as the rain never materialized. Turned around and got off the interstate where the sign indicated the New Belgium Brewery was located. Not my favorite brewery. Too big. Too crowded. Too hot and sunny. No signs, no descriptions. Just ordered based on the tap handle names. Amusement provided by other people’s dogs and children. Brewery #7 in 12 days.

No---Detroit, Arkansas. :D
I was...on my way back to LA. Right now I am in Phoenix.

Panic pizza
big salad - with the BEC loud croutons

Well, given the Goldbelly thread, it’s a valid question.

Don’t forget to wave!

knackwurst sausages with melted cheese on a bed of mixed greens

Sushi Ran, Sausalito CA

miso soup
gomae (spinach)

assd rolls including a spicy tuna that lacks heavy sauce, spider roll, and crunchy roll

tamago
toro with caviar
Seared Barracuda


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I don't like the "Dining Limits" listed. I could understand if this was an AYCE place, but if you are ontinuing to order and spend money, why should they stop you?

Dinner tonight on the back porch of our VRBO hosts. Homemade Brunswick stew. It was quite good and I could have eaten 3 bowls full if it had been offered and I didn’t want to look like a greedy pig.

It’s rough and I think it’s the case of trying to limit supply to cover all demand. It’s a busy and it’s not a huge restaurant. I’ve been to omakase places that limited time for 90-120 minutes and one place actually reminded my friend and me about it when the meal ended. Kinda like when the movie ends and one must leave the cinema except this is more expensive entertainment.

I googled this tomato-based stew invented in GA or VA. Which protein?? And do you think they were local beans?