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Blork's Antipasti
Riomaggiore (Cinque Terre)
We had a kitchenette in our little studio in Riomaggiore. One night I whipped up a couple of these antipasti plates using stuff I bought at a local market. Ham, Parmesano Reggiano (about a third the price we pay at home), Sicilian olives, grilled artichokes, fresh tomatoes and basil, and white anchovies in lemon sauce (that I created from memory after eating it in a restaurant the night before).
We ate it on our terrace overlooking the sea. Later I made spaghetti with a seafood medley.