Blood oranges, salami, carrots, olives, bread and cheese from the market made an easy lunch for a sunny day. On my mid-morning walk I bought a roasted artichoke at the panetterria/bakery near the duomo/cathedral. A simple dipping sauce of olive oil and lemon juice made the vegetables sparkle and wedges of blood orange rounded out lunch nicely.
The fruit of a blood orange may be orange flesh splashed with dots of red or be totally garnet red. My favorite orange juice is made from blood oranges and is nearly peppermint pink in color – but not in taste.