#ItalianFlavors :: The Broccoletti Meditation (with recipe)

Have you ever heard of “Friarielli”? The tender tips of broccoli rabe? #AppetibilisMoment

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Broccoletti ©OrsolaCirielloKogan Broccoletti ©OrsolaCirielloKogan

This year I chose to keep my new year resolutions as basic as possible: rise early, meditate and eat healthy(ish). Hoping to be persistent and thinking that I could always add up to the list 😎

Best tip? “Start easy. I’ve learned to put my lofty goals aside and start with the easy-peasy” ~Christian Allaire

[1] Rising early? It’s doable. [2] Eating healthy(ish)? So far so good. [3] Being consistent with meditation? Oops. 😳

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Food Styling :: Twirling Spaghetti @ Attico7

“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.” ~James Beard Spaghetti with Lupin Beans Ragù #GlutenFree #VeganFriendly Recipe: Chef Simona Scarone Food Styling: Orsola Ciriello Kogan Photo ©RosangelaGiannoccaro

#InstaFood “L’appetito vien guardando” in Abruzzo

"Ami la buona cucina e ti piace fotografare?" Ti aspettiamo venerdi 6 aprile a Lanciano (Chieti), presso il Ristorante SPAZIO 33 per un'eccezionale "Serata #InstaFood" Potrai gustare il raffinato menu dello Chef e con l'aiuto del team di Atelier Appetibilis scoprirai cosa fare per ottenere degli scatti di cibo davvero deliziosi, usando solo il tuo … Continue reading #InstaFood “L’appetito vien guardando” in Abruzzo

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Letters from Italy Anniversary 2016

"If one wanted to depict the whole thing graphically, every episode, with its climax, would require a three-dimensional, or, rather, no model: every experience is unrepeatable." ~ Italo Calvino Words don’t come easy, an old 80’s tune said. Not for us here at Appetibilis. Words come far too easy because – I soon realised – … Continue reading Letters from Italy Anniversary 2016

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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 Interesting links: ~Rome: 5 rules for shopping in a Roman grocery store … Continue reading The New Esquilino Market – Seafood Stalls

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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 Appassionato di antiquariato, di artigianato e del … Continue reading Chef Talk :: Mimmo Arena @ Il Club del Pesce Azzurro

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Letters from Italy :: “P” Panettone or Pandoro?

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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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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 … Continue reading Trabocchi Coast and “Christ of the Deep”

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Portrait of an artisan :: Master ébéniste Antonio Palmerio

His longing for knowledge and books has made him proficient in many subjects, chemistry, architecture, art, literature. When he retired, he could combine all his passions together into woodworking... Read more: Made in Italy :: Zì Tunine, wikipedia man on Appetibilis | Saperi e Sapori del Territorio

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Travel Italy :: La Grande Quercia, Atessa (Chieti)

In front of you, hillsides covered with wheat, interspersed with brush spots and olive tree plots and the village of Atessa just behind your shoulders. My idea of wheat field had to be rethought: how can you call a “field” a stretch of land that is as steep as a mountain slope?... The post was … Continue reading Travel Italy :: La Grande Quercia, Atessa (Chieti)