mezzaluna and parsley
I recently prepared a dish with a lot of chopped parsley called frità an bagna. In the relevant post, I wrote: "With the precious help of my mezzaluna, chopping the parsley (divided into two batches) was a breeze." I took the photo right before starting to chop the second batch.
I ♥ my mezzaluna — and the parsley from my little vegetable garden.
This is my contribution to edition #29 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook. After a few weeks hiatus, Susan has made some changes to the structure of her popular photo event and restarted again this week.
The top photo was shot in color and then converted to black and white.
This post contains the gallery of photos submitted to the event.