One of the things that is hard not to like about Italy is the Gelato.
Not only is it good (at least if you get it from a place that actually makes it - not just a franchised stand like mostly what we found in Rome last year) - but it is everywhere, reasonably priced, and is not so bad when you've made your kids (or in-laws) hike over mountain trails in 33 degree weather along an exposed south-facing rocky slope.
Of coure man does not live on gelato alone, and when there is that much hiking involved you need to get some carbohydrates somewhere - and for us, that came in two predominant forms: pasta and focaccia.
Not only is it good (at least if you get it from a place that actually makes it - not just a franchised stand like mostly what we found in Rome last year) - but it is everywhere, reasonably priced, and is not so bad when you've made your kids (or in-laws) hike over mountain trails in 33 degree weather along an exposed south-facing rocky slope.
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| you can see the Gelato being made by hand in small batches in the back of the store |
Of coure man does not live on gelato alone, and when there is that much hiking involved you need to get some carbohydrates somewhere - and for us, that came in two predominant forms: pasta and focaccia.
Focaccia is apparently originally from the Liguria region where we were, and we can all attest to the fact that they sure know what they're doing.
All of the kids (and all the adults) loved the food, and would have probably would have packed on a few kilos each if it were not for the caloric output of the hiking.
We had a lot of fresh basil and pesto (another Ligurian specialty), local cheese, lots of bread - and everything with lots of olive oil and balsamic vinegar.
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| supper (shoes &/or shirts strictly optional) |
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