Postcards from Brighton Beach, Brooklyn, NY – On an April sunny day I took a stroll on Ringelmann Boardwalk…
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Various Shades of Radicchio, (and other tones of red)
Radicchio: Tasty but So Misunderstood. The question may not be, why radicchio, but which radicchio? via nytimes.com Continue reading Various Shades of Radicchio, (and other tones of red)
The New Esquilino Market – Seafood Stalls
Why do you need to know about grocery shopping? If you want a taste of contemporary Rome, you can’t miss the “Nuovo Mercato Esquilino (ex Piazza Vittorio)”… First published on APPETIBILIS.net :: Take Five :: Rome, The New Esquilino Market – Seafood Stalls
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Ingredients :: Anchovies
What are Anchovies?
“Chance is always powerful. Let your hook be always cast; in the pool where you least expect it, there will be a fish.” ~ Ovid (Heroides)
The Art of Wandering :: Autumn Landscapes
“Is not this a true autumn day? Just the still melancholy that I love – that makes life and nature harmonise… Photography by Matelda Codagnone – Originally published on APPETIBILIS.net
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Chef Talk :: Mimmo Arena @ Il Club del Pesce Azzurro
A relaxed atmosphere is the best starting point to enjoy food, and undoubtedly you are in the right place. If you want, you can bring your own drinks or desserts, the dining formula is open… Deliciously Abruzzo @ Il Club del Pesce Azzurro | First published via APPETIBILIS.net Continue reading Chef Talk :: Mimmo Arena @ Il Club del Pesce Azzurro
Made in Italy :: Art by Maria Serra Selvaggia
“Antiche profezie in Moderne elaborazioni Digitali di Selvaggia. Le opere che Maria Serra in arte Selvaggia realizza dimostrano una grande capacità a destreggiarsi nel mondo del digital Art, l’arte modificata attraverso il computer e una grande gamma di tecniche, che per ottenere risultati pregevoli si deve combinare con la fantasia, la creatività, l’osservazione, l’esperienza, tutti elementi che non mancano certo alla nostra artista.” ~ Mara Ferloni – via mariaserraselvaggia.com
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Plated :: Anchovies and Parsley
“The more you leave out, the more you highlight what you leave in.” ~ Henry Green
Letters from Italy :: “P” Panettone or Pandoro?
In Italy, the holiday season brings – along with the huge amount of to-dos everybody knows – the Hamletic doubt: panettone or pandoro. Italians, from icy Alto Adige to warm Sicily, split into two parties: Panettone supporters and Pandoro fans.
The only thing both parties agree on is that both cakes are meant to be offered during Christmas time. No other time is allowed. Soon after January 6th they become outdated. Everything else is open to an endless declination of variants.
The name Panettone is the corruption of the phrase Pan de Toni (Toni’s bread). Toni was a scullion at Ludovico Maria Sforza’s palace. Legend says that on Christmas night the duke of Milan invited the most important patricians of the town. His cook had been given the task to create a new cake that was meant to leave his guests astonished. He actually made it, but he forgot it…
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35mm :: First snow on the Red Square
No filters were used, the colors are just the result of film processing errors…
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Plated :: Sandwich “Strawberries & Fava beans”
First publisehd on APPETIBILIS.net :: Food Photography :: Eat your veggies…
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Trabocchi Coast and “Christ of the Deep”
“I must down to the seas again, for the call of the running tide
Is a wild call and a clear call that may not be denied;
And all I ask is a windy day with the white clouds flying,
And the flung spray and the blown spume, and the sea-gulls crying.”
~John Masefield, Sea Fever: Selected Poems
Continue reading Trabocchi Coast and “Christ of the Deep”
