Spring came with its pleasures. Today I bought the very first and the only stem of wild asparagus on the open market. Blanched asparagus with olive oil and hard-boiled eggs are a Dalmatian speciality. The bittersweet taste of the grass that Dalmatians serve for a brunch makes them unique in the culinary world.
When I was a kid, I was the first one to wake up. I couldn’t wait for the sun to show up, to run outside and dive into the magic which was all around me. I walked barefoot, wandered through the hills, went skinny-dipping; I was happy, wild and free. I was picking wild fruits […]