The attention to detail was intense. Tomatoes. Colorful green, yellow, and reds all diced by hand into tiny tiny tiny pieces. He placed them there, like a neatly arranged circular mosaic.
With a little extra virgin oilve oil.
A little salt.
A little oregano.
The chef gingerly placed a spoonful of burrata on top to balance out the acidity from the tomatoes.
Then the top. Two pieces of carefully peeled raw shrimp side by side.
It was an appetizer. Un assaggio. A taste.
With each small bite, that breeze from the beach seemed a little bit cooler.
My glass of wine seemed to appreciate it, too.