⏱️ Enjoy with your favourite beverage | 7 min readIt was May 2024 in La Spezia, at a trattoria on the waterfront where the tables spilled out toward the water, I ordered Ligurian Sea bass dish. What arrived sat in a pan sauce of Taggiasca olives, pine nuts, thyme, and orange – not lemon, which I hadn’t expected. That detail stopped me as all…