I know it wont be easy to match every surf trip with a good recipe
but so far so good.

June 2007 southern Italy.
My friend Giacomo and me took all our boyscout-style stuff and left our city life behind
to take a few day break in the south af an Italian region named Campania.
There are plenty of surf spot on the italian west coast travelling from Rome pointing north.
Most of them are pretty crowded but if you compare them with a world-class spot they really seems deserts.
Anyway further south you go more chance you have to find a really “nobody in the water-spot”.

And that’s what we found, just me and him in a sunny day of june.

I’m sure that this isn’t the biggest wave you’ve ever seen but it was a long clean and hollow ride all for ourselves…we were like kids in a candy store.

But what you gonna eat for lunch if you’re in Italy in a hot summer and you’re planning to spend the afternoon paddling against stream and waves?

I’m about to introduce you the:

Fresella

Ingredients for 2 serves
1.kg tomatoes
fresella (italian crisp bread that can be replaced by a baked bagel)
2 small canned tuna can (80 g each)
10 green and black olives
olive oil 2 tbs
basil 4 leaves
oregano
salt to taste

Preparation
Chop the tomatoes and the basil and mix all the ingredients except the fresella in a bowl
dispose the mix on the “fresella” and taste it.
You can improve the recipe adding onions,anchovies or thin slices of mozzarella cheese.

Nothing fits best than a fresella if you don’t wand to drown during your afternoon session!

See you next time guys.