Vacation is over, a wonderful week along the beach and the dunes of Sabaudia, on sea south of Rome. It’s easier to not think about L’Aquila when you head is underwater. Beautiful place and normally the day after a trip away I would be daydreaming about the fish nibbling at my feet, but this morning what I’m really thinking about is dessert last Friday night in the nearby costal town of Terracina. A seafood dinner, mainly raw or marinated shellfish and crustaceans. (Not something I’m crazy about). But what really stood out was one of the desserts at the end: a chocolate and pear tart.
I don’t know the official name – there were twenty of us at our table and confusion reigned that night. And a warm chocolate and pear tart is not what you would expect to find at a dinner based primarily around crudités and other cold dishes on a sweltering end of summer night. But it didn’t matter. The dessert was a toasted bag-like shell a cross between a fried won-ton and baked filo dough filled with diced pieces of pear simmering in warm dark chocolate.
Maybe the contrast is intended, but I was smiling and forgetting that I really don’t love more than three oysters on the half shell…..