Beef pizzaiola accompanied with mashed purple potatoes. Colorful and very tasty.

 Paris, summer of 1969. Notre Dame cathedral.

 Pasta e ceci os pasta with chickpeas is a very popular dish throughout Italy and there are innumerable ways to prepare it. First of all I used Garofalo" lumachine or little snails shaped pasta aquality pasta from a very good source, then I prepared a vegetarian sauce usung leeks, and garlic along with a little frest Cayenne pepper. One half of the pease were preed and then added to ones coking in the pan. Finally I added the pasta and cooked everything together. The result was a very tasty and protein rich dish of real comfort food.

 Yes inded, the color of the sea is real, no Photoshop. The water of the Meditrranean in the gulf of Castellammare. Amazing.

 Another image from the archives. Notre Dame cathedral. Paris, France, 1969. Kodachrome and a Canon FT. Where does time go.

 A delicious but rather unusual combination of ingredients makes this a very interesting dish. I used shredded zucchine, leek, mackerel in olive oil, a clove of garlic and lemon juice. I also added a little fresh red Cayen pepper and a sprinkle of black pepper for a livelier flavor and that was it. A very enjoyable dish that is usually made with canned tuna but other types of sea food items can be substituted as one's fancy dictates. 

 This man was the undisputed king of sausages at the Italian feasts all around New York City. I haven't seen him around lately and perhaps he is now retired.