Oh, this sounds lovely! I wonder if this would go well with grilled tuna flavored with fresh dill and thyme? Hummmm...just fixed and ate lunch but this makes me want to start all over again! :o) Stefano, if you want something that is definitely a regional thing, I have one for you. Deep Fried Dill Pickles. It's really easy...mix up your favorite batter dip for deep frying anything -- seafood, vegies, whatever (We usually use flour, egg, milk, salt, pepper [and any other spices that suits whatever we're battering] and a little baking soda. Mix to a consistency slightly thicker than crepe batter or a little thinner than pancake batter.) Heat oil to about 375 or until a piece of bread sizzles when dipped in the oil. Use ready sliced pickles or slice your own (about 1/8" thick), dip in the batter and fry until golden brown. Remove from oil, drain on paper towels and serve hot. I know it may sound crazy and it's definitely a southern thing, but they really are good. And, definitely a rare treat around our house.