Fujifilm Panorama G617; Kodak Ektachrome EPP 6005
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Tag: photography
Visual Decay :: Molds on 35mm Color Positive Film
Molds on Film: Sometime, Somewhere | 35mm Color Positive Film | circa 1993 | Photo: ©OrsolaCirielloKogan Continue reading Visual Decay :: Molds on 35mm Color Positive Film
#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 nel piatto. Continue reading #ItalianFlavors :: A weekend in Trento traveling + cooking
Instaweek :: On and Off #StreetPhotography
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
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The Art of Prop Styling :: Russian Props
“It is quality rather than quantity that matters.” ~Seneca
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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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 Soon after January 6th they become outdated.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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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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