Streets So Clean You Could Eat Cheese Off Them

During and after the rain, this woman scrubbed her street in Locorotondo.

Possibly the most poetic moment on our Apulian adventure was when we were driving down from another adorable hill village. As we left the urban area, the road changed to black asphalt. The soapy water from the town was running down the street and my friend said, “It’s like stracciatella” — truly a sign that she was enchanted by la dolce vita.

Mini fresh mozzarella balls filled with stretchy fresh cheese.
A dairy shop in Monopoli.

Stracciatella is a word used for many things including my favorite ice cream flavor (vanilla with streaks of chocolate) but, as you can tell, it also refers to a form of fresh cheese that is in stretchy strips.

An omelet with stracciatella cheese.

One morning we had breakfast at a place in Monopoli, and the omelet had stracciatella. As good as that was, the best use of stracciatella I’ve had so far is Pierluigi’s vegetarian pasta.

A rare non touristy street in Gallipoli.

Apulia is famous for the white stone used to build its towns. Add to this the constant cleaning and it really does look clean enough to be eat off of.

Lecce is at the center of Apulia.

Or like the whole town is made of fresh white cheese.

Best Vineyard Food – New Zealand

Eggplant/aubergine salad. So much better than it sounds.
Eggplant/aubergine salad. So much better than it sounds.

We were whizzing past the views of paradise on Waiheke Island off Auckland’s coast. The bus driver/guide had suggested places in his well rehearsed voice but after all the other tourists got off at the beachfront restaurant, I asked him again. Where would you eat? He mentioned a vineyard that had won some award last year. He said it was a bit of a walk at almost a kilometer.

The view from our table... vineyard to ocean...
The view from our table… vineyard to ocean…

We got lost. We asked a local for directions. He heartily endorsed Casita Miro. When we found it, we went in through the kitchen. Like everything else in New Zealand, it was both casual, elegant, and ridiculously fresh. The restaurant bakes all their own bread and their food is tapas style. They make good coffee as well so you can enjoy a latte as well (in New Zealand, they have another drink called a “flat white” which is a latte with no foam hence flat. The best one we had was made by an Italian guy down at the harbor in Auckland).

Tagine style lamb shank.
Tagine style lamb shank.

Casita Miro is only open for lunch so plan for it. Enjoy some of the vineyard’s wines… make this a destination.

Deep-fried mozzarella.
Deep-fried mozzarella.

The large windows of the restaurant.
The large windows of the restaurant.