Better pasta than pig's snout

Today was a rest day. Getting up slowly. Having breakfast slowly. And then quickly back to bed. I excel at this because: practice makes perfect.

Today, we – Emmi, Pipo, and I – have been on the road for exactly three weeks. Icke flew out a week later. Tomorrow is the last "official" leg of our journey to Peñíscola. That's another 84 kilometers. But somehow, a certain tension fell off me today. I couldn't have wished for anything better. The good weather was, of course, a prerequisite for that.

But now to Culla, which is pronounced almost like "Cuja" because of the two L's. A lovely little town that stands out mainly due to the many lovingly restored houses on the way up to the castle, which is unfortunately almost completely destroyed.

At every corner, you can see these typical walls that fascinated me. The technical term for this type of construction is rubble stone masonry. The masons used stones they found in the surrounding area. Big, small, it didn’t matter. The big ones formed the main structure, while the small ones, known as "corner stones", were cleverly placed in between. Some of these walls were built entirely without mortar. Stone on stone, carefully matched together. And these walls have stood for centuries and may continue to do so.

We visited the town separately today. In the afternoon, Icke first set out alone, then I did. We didn’t argue, don’t worry. No, Icke wanted to leave at noon, but I wasn’t fit yet.

Before that, we went shopping together at the nearby supermarket and then – how could it be otherwise – to a small bar. A Cortado, an espresso, and one, two, or three tapas as a late lunch. The menu was only in Spanish. Mr. Google translated: marinated pig's ears, crispy-fried pig's snout, beef tripe in spicy sauce …

I put my phone down.

In the camper, I was served my favorite dish. Pasta with butter, ketchup, and lots of parmesan. You can't eat any better.