Though his stand was down at the end but his dish he had no problem being seen from a distance that breezy summer evening. Because on his table, under soft lighting sat an eye grabbing, colorful, aromatic finger food resting on a soft black focaccia.
The sign on the table read "il ceviche campano (pesce azzuro) marinato al peperoncino, coriandolo, un agrodolce di pomodorino di corbara e cipolla rossa in agrodolce" which means campania bluefish marinated in red chilli peppers, with a sweet and sour corbara tomato sauce and sweet and sour red onions.
I had to ask as I reached out for one.
Can you tell me about the bread, chef?
It's a focaccia, he answered. Made with vegetable carbon.
Ah, vegetable carbon aka vegetable black, carbon black, vegetable charcoal. It didn't affect the taste, but it definitely added to the visual impact. Together with the tang of the marinated fish and the bite of the sweet and sour red onions made this an amazing appetizer.
Black is the new black...and them some.
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