#ItalianFlavors :: A weekend in Trento traveling + cooking

The spirited venison fillet by Chef Orsola Ciriello Kogan. In the kitchen of Palazzo Roccabruna, Trento | Photo: ©ValentinaAffusto
The spirited venison fillet by Chef Orsola Ciriello Kogan, Trento | Photo: ©ValentinaAffusto

Thanks to the Istituto di Tutela Grappa del Trentino (Institute for the protection of Grappa of Trentino), and AIFB (Italian Association of Food Bloggers, of which I am a member), I’m back from a wonderful trip to Trento where the Institute organized a Food Contest dedicated to cooking with local grappas: La Grappa del Trentino nel piatto. Continue reading #ItalianFlavors :: A weekend in Trento traveling + cooking

#FashionDiaries :: Backstage Snapshots @ ISFCI Rome

“I believe that we learn by practice. Whether it means to learn to dance by practicing dancing or to learn to live by practicing living, the principles are the same. In each, it is the performance of a dedicated precise set of acts, physical or intellectual, from which comes shape of achievement, a sense of one’s being, a satisfaction of spirit.” ~ Martha Graham

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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
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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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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 Fever: Selected Poems

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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 first published on Appetibilis | Saperi e Sapori del Territorio – Read more: La Grande Quercia :: Harvesting time and family recipes
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Sweet notes from Abruzzo :: The “Pasticciotto” Ladies

The main ingredients for pasticciotto are short crust pastry and a filling of almonds, lemon peel and sugar syrup. The making of the pasticciotto is a feast of its own, ladies gather around a long table and spend time telling stories, updating each other and… The post was first published on Appetibilis | Saperi e Sapori del Territorio – Read more: Le signore del “pasticciotto” di Bomba :: “Pasticciotto” Ladies from Bomba
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Two Wheels Travel Notes :: Trabocchi Coast on Bicycle

First published on APPETIBILIS.net :: “For the time being, let’s enjoy some scenic ride from the main road and from some detours like the Riserva di Punta Aderci…”

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§01dd 116_trabocchi2Trabocchi Coast on two wheels :: “…However its vulnerability is its strength: the large fishing device represents…” ~ Dacia Maraini | photo: ©MateldaCodagnone

One of the most relevant projects regarding tourism on two wheels is the Ciclovia Adriatica or Corridoio Verde Adriatico (Adriatic Bike Route), a 1,300 km bike track from Trieste to Santa Maria di Leuca. Some sections are alredy being used by cyclists, especially the ones in coast towns, and longer segments will – hopefully – be achieved in the near future on the Trabocchi coast, from Ortona to San Salvo.

!01ld DSCN1812_Punta-Aderci_Collage Appetibilis sport contributors cycling around Punta Aderci on a spring day| photo: ©Lonza65 and ©GiuseppeMarone

For the time being, let’s enjoy some scenic ride from the main road and from some detours like the Riserva di Punta Aderci. From June to September, don’t miss the chance to stop by a trabocco and have a fish lunch on…

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Closeup :: Meet Nino e Concetta from “Contrada Rigatelle” Atessa

Nino's portrait
Nino’s portrait

FORMAZIONE & SICUREZZA di Matelda Codagnone's avatarappetibilis .net

image-42.jpeg“L’agricoltura è alla base della coltura” Maurice Béjart
Photo: Matelda Codagnone

É NNUULE… di Giuseppe Zulli Marcucci
Aveva jè”n campagne pi la tresche:
avè’ ggià priparate li starille,
sacchette, culazione, minzanille
e na bbella quartane d’acqua fresche.
[…]

É NUVOLO
Doveva andare in campagna per la trebbiatura: / aveva già preparato i cestelli / i sacchi, la colazione, le salviette / e una bella “quartana”(*) d’acqua fresca.
(*) orciolo

|“The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.” ~Masanobu Fukuoka, The One-Straw Revolution |

~ Atessa is a town in Abruzzo, Italy, administratively part of the Province of Chieti.
~ Discover Italy: Abruzzo – The Province of Chieti is also called the Teatine Province, from the ancient name of the city “Teate”…

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