Postcards from Trento (Trentino Alto Adige) June 2019 | Photo: ©OrsolaCirielloKogan

#ItalianFlavors :: A weekend in Trento traveling + cooking

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 … Continue reading #ItalianFlavors :: A weekend in Trento traveling + cooking


Instaweek :: On and Off #StreetPhotography

NYC   Mr. "Birdie Bird" Zig - Washington Square Park   Berlin Neukölln...   Pulau Dewata, Bali   Bogotá, Colombia...   Yuzhno-Sakhalinsk, Sakhalin Island   Santiago de Cuba...   Benching with style at Nara Park The essentials...   Manly Beach, Australia    

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Photography News :: Film, Digital and Magnum Photography Awards 2016

“Invention, it must be humbly admitted, does not consist in creating out of void but out of chaos.” ~ Mary Shelley LensCulture and legendary photography agency Magnum Photos are joining forces to produce one of the best opportunities for photographers all over the world to be recognized and rewarded for their talent... Magnum Photography Awards … Continue reading Photography News :: Film, Digital and Magnum Photography Awards 2016


The Art of Prop Styling :: Russian Props

“It is quality rather than quantity that matters.” ~Seneca PROJECT: Russian Props PHOTOGRAPHER: Lucia Zeccara STYLING: Orsola Ciriello Kogan LOCATION: Moscow, Russia How to Become a prop stylist. So, how do you get into prop styling in the first place? Prop styling is more abstract that interior design, or set decorating... via What is … Continue reading The Art of Prop Styling :: Russian Props


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

appetibilis .net

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 Soon after January 6th they become outdated.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”


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)

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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 … Continue reading Sweet notes from Abruzzo :: The “Pasticciotto” Ladies