Oh, the one that still makes my stomach do little dances is the fish stew I found in a tiny village on the Adriatic coast. They used salt‑cured anchovies, a splash of local white wine, fresh lemon, and a pinch of dried chili that made the whole dish sing. It was so simple yet so packed with the sea’s memory that I still crave it when I’m feeling lost on a new road. It’s the kind of flavor that turns a regular bite into a whole adventure.

I learned it by watching the locals stir the pot slowly, letting the anchovies melt into the broth, then adding lemon just before the steam lifts. It’s all about timing—watch the color change and taste a drop. If you splash in a little lemon early, it gets all bitter and flat; wait until the anchovies are fully cooked and then squeeze the citrus. Add a pinch of chili after the lemon, so the heat doesn’t drown the brightness. Try it, and you’ll feel the sea breeze in your kitchen.