This is a piece of tableware that I have been using for dinner service since around March of this year.
Its design is simple, so it is relatively easy to make, yet our guests seem to enjoy it very much. In that sense, it is a rather “cost-effective” piece of tableware.
The dish shown here is from a little while ago: an alinyada, a type of marinated preparation made with sardine, mountain udo, oxalis, and Granny Smith apple.
At the moment, I most often use this plate for colder appetizers like this one, although I think it could work equally well for desserts.
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