tag:blogger.com,1999:blog-73915324438808557722024-03-13T04:55:04.694+01:00pummaroo'Food is my religion!
Let your conversion begin here!
Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-7391532443880855772.post-91254698075351573132016-11-21T17:49:00.001+01:002016-11-21T17:49:14.353+01:00L'inverno incontra l'estate!<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: xx-small;">Even if<span style="mso-spacerun: yes;">
</span></span><span style="font-size: xx-small;">it is already winter in Milan, last Saturday I found some fresh figs at
Antonio’s stall. Antonio is an old man from South Italy who has a very nice and
fresh stall at my local Milan market. Antonio fills in my fridge every Saturday
but buying from him is much more, he is so sweet and he really is my Saturday
cuddle. </span></span></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-size: xx-small;"><span style="font-family: inherit;">I
did not want to have figs as usual I enjoyed to have, namely with some
prosciutto di Parma but I wanted to try something I tasted in a restaurant in Milan:
figs and anchovies.</span> </span></span><br />
<br />
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit; font-size: xx-small;">4,5
fresh figs</span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit; font-size: xx-small;">200
gr anchovies</span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit; font-size: xx-small;">4
potatoes</span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit; font-size: xx-small;">150
gr buffalo mozzarella</span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit; font-size: xx-small;">Lemon
zest</span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit; font-size: xx-small;">Ginger</span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-size: xx-small;"><span style="font-family: inherit;">Brown
sugar</span> </span></span></div>
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit;"><span style="font-size: xx-small;">Steamed
the potatoes with the rind, once cooled them peeled them and cut into pieces
and put over medium heat with some hot water (I did not use any dairy products
such as butter or milk). Mash the potatoes with a fork and let cook till<span style="mso-spacerun: yes;"> </span></span><span style="font-size: xx-small;">you get a homogenous cream. Add some nutmeg.</span></span></span><br />
<span style="font-family: inherit;"></span><br />
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit; font-size: xx-small;">In
a very hot pan put the clean figs cut into pieces, add a spoon of brown sugar
and cook till the figs are browned.</span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit; font-size: xx-small;">Clean
the anchovies and put a slice of mozzarella (leave the mozzarella one hour on a napkin to dry the milk) between 2 anchovies. Sprinkle with
some evo oil, ginger and lemon zest. Cook into the oven at 180°C for 12/15 min.</span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-size: xx-small;"><span lang="EN-US" style="font-family: inherit; line-height: 115%;"><br /></span></span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-size: xx-small;"><span lang="EN-US" style="font-family: inherit; line-height: 115%;">Plate
some potato cream with the anchovies and the caramelized figs.</span></span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-size: xx-small;"><span lang="EN-US" style="font-family: "times new roman" , "serif"; font-size: 10pt; line-height: 115%;"><br /></span></span></span></div>
<div style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-size: xx-small;"><br /></span></span></div>
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Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-28953129557050538012016-10-13T14:15:00.002+02:002016-10-13T14:15:53.476+02:00Les Navettes de Marseille<div style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Few months ago I was in Marseille for a
workshop and during the break my attention was caught by some biscuits that
looked like mini baguettes. Their fragrance was something very familiar,
reminding the long days spent with my grandma when I was a child, because these
<i style="mso-bidi-font-style: normal;">navettes marseillaises </i>are made with
orange blossom water, the same essence used for a typical Neapolitan dessert,
called <a href="https://www.blogger.com/blogger.g?blogID=7391532443880855772#editor/target=post;postID=1773377216605480985;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=17;src=postname" target="_blank">pastiera</a>.<o:p></o:p></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">They are very crunchy, fragrant and light. I
found a recipe on the web and modified a bit.<o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">500
gr flour “0”<o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">80
gr brown sugar<o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">50
gr sugar<o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">4
Tbsp olive oil<o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">4
Tbsp orange blossom water <o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">2
eggs<o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">A pinch
of salt and ginger</span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span> </div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Mix
the egg with sugar till you get a creamy texture very airy, add salt, orange
blossom water, ginger and olive oil. </span><span lang="EN-US" style="mso-ansi-language: EN-US;">Fold
in the flour little by little. Hand kneading the dough till you get an
homogenous ball. Set aside covered for 1 hour.<o:p></o:p></span></div>
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<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Cut
the ball dough into slice and roll each slice for a length of 10 cm. Pinch the
extremities and with a knife make a cut lengthwise. </span><span lang="EN-US" style="mso-ansi-language: EN-US;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Brush with some water and put into a pre heated oven (180°C) for 15/20 min.</span></span><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Let
them cool and keep into a nice box for maximum a month (the pictures are not so nice as the taste of these navettes).<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-50469326486033541342016-09-15T11:53:00.000+02:002016-09-15T11:53:11.427+02:00My birthday cake<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">Yesterday
I turned 32 and yes, I baked my own birthday cake, a Caprese! This cake was
made for the first time on the island of Capri and it was the result of a mistake
because the chef forgot to add flour and so the<span style="mso-spacerun: yes;">
</span>recipe is suitable for all gluten free diet followers.<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><o:p><span style="font-size: x-small;"> </span></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">200
gr dark chocolate<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">180
gr butter<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">200
gr almonds<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">5
eggs<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">100
gr sugar<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">50
gr brown sugar<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">1
tsp coffee powder<o:p></o:p></span></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">Melt
dark chocolate and butter and let them cool aside. Roast almonds and mix them
roughly. <o:p></o:p></span></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">Wisk
egg whites till soft. In another bowl mix the yolks and sugar till a soft cream.
Add chocolate and butter and the almond
afterwards, then add the tsp of coffee powder. Fold the egg whites in gently. <o:p></o:p></span></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;">Put
in a preheated oven to 180° for 35 min.<o:p></o:p></span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><o:p><span style="font-size: x-small;"> </span></o:p><span style="font-size: x-small;"></span></span></div>
<span style="font-size: x-small;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZxaQhzzOTYyULxWbbAicUbXQ9MdF4-yU1_y3MES6qJ2jqIKdes0fgRjPBh404Dc0UjRfV-_7S1vNPniMbgkwaEtopLx53NhMSiGOQI_Im_Piwwaqni_jgbg74o6JAVodpbc7ifVXaH0/s1600/IMG_6431.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZxaQhzzOTYyULxWbbAicUbXQ9MdF4-yU1_y3MES6qJ2jqIKdes0fgRjPBh404Dc0UjRfV-_7S1vNPniMbgkwaEtopLx53NhMSiGOQI_Im_Piwwaqni_jgbg74o6JAVodpbc7ifVXaH0/s640/IMG_6431.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aggiungi didascalia</td></tr>
</tbody></table>
</span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: x-small;"> Dust
with powdered sugar once the cake is cooled down.<o:p></o:p></span></span></div>
Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-86738753885442554102016-08-30T17:22:00.001+02:002016-08-30T17:22:21.918+02:00Lisboa, o meu amor!<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><span style="font-family: inherit;">I travelled a bit around Europe and I went to Lisboa
just few months ago. I know, I am so unforgivable but I tried to recover my
pity and so I went there twice last few months. I’ms ure that there will be a
third time…I need to discover more, especially some nice beaches and its Feiras. <span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";">I suggest you to stop in Lisboa at least 3 days because it is a city that needs time to be enjoyed as a local.</span></span></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><span style="font-family: inherit;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"></span><o:p></o:p></span></span> </div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><o:p></o:p></span></span> </div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="background: white; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><span style="font-family: inherit;">Lisboa is tangy, vibrant, fragrant. The river, the
light, the colours, the street, the breathtaking miradouros! </span></span><span style="font-family: inherit;"><span lang="EN-GB" style="display: none; mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho"; mso-hide: all;">!</span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";">People...humble, smiling, happy, respectful, cultivated, polite,
generous, polyglot. <o:p></o:p></span></span></div>
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<span style="font-family: inherit;">
</span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><span style="font-family: inherit;">You cannot leave Lisboa without:</span></span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><o:p><span style="font-family: inherit;"></span></o:p></span> </div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><u>a relaxing walk at
Chiado and Barrio Alto</u>. Enjoy the great atmosphere of Largo do Chiado (rest in
the small square in front of the Opera Sao Carlo). Through Largo do Camões you
arrive at Barrio Alto, an area full of bars and restaurants, especially in Rua Nova
do Carvalho<span style="mso-spacerun: yes;"> </span>(well known as The Pink
Street for its pink painted asphalt). There is also a wonderful area close to Parque
Príncipe Real, my favourite,<span style="mso-spacerun: yes;"> </span>full of
nice shops and inspiring atmosphere, one of my favourite place together with Largo
do Carmo: a small square full of jacaranda trees, a timeless and a very charming
place.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><u>a stroll at Baixa</u>, the tourist area that will leave you breathless especially
for the Santa Justa miraduro. The area is delimited by two wonderful squares:
Praça dos restauradores and the magnificent Praça do Comércio.<o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><u>a climbing up to Alfama</u>. I love this quartier, because it is so
authentic, old and full of life. The voices of fado that you can listen from
the streets is moving and touching. There is the nice church of Santo António
da Sé and during the Feiras in june, the quartier is a never ending stage for
parties and events where grilled sardinas and great wine are the perfect entry
for your Lisboan night. Near the top of Alfama, there is the Castelo de São
Jorge where the view of Lisboa and Tagus river are amazing.<o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><u>a stop at Apolonia Station</u> an try to look fi
Jeremy Irons is still there </span></span><span class="st1"><span lang="EN-GB" style="font-family: "wingdings"; mso-ansi-language: EN-GB; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">.</span></span></span></div>
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<span style="font-family: inherit;"><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><u>a tour out of Lisboa</u>. I will suggest Cascais, a
very nice place on the coast in which you can enjoy long beaches and great
seafood (in Guincho, have a lunch at Santa Maria, great arroz de marisco) or
Sintra, a UNESCO world heritage site with a special microcliamte (cool and
grey), full of wonderful and coloured palacios.<o:p></o:p></span></span></span></div>
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</span></div>
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<span style="font-family: inherit;"><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><u>a visit to Belem</u>. The Mosteiro dos Jerónimos is
a majestic monastery built in the late Gothic style just in front of the famous
Belem tower, completely surrounded by water. After your walk you will deserve a
delicious pastis de nata at the pasteleria de Belem. Make the line because it’s
worth the wait.<o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><u>some shopping</u> at “A vida portugesa” to buy some
local products.<o:p></o:p></span></span></span></div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">Now
the most amazing chapter of this post: FOOD in Lisboa!!!<o:p></o:p></span></span></span></div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">I
always had very very very very very very good food. Bacalhau is the national
dish and they have 365 ways to cook it. <span style="mso-spacerun: yes;"> </span>I enjoyed two of those and I loved because I do
love bacalhau. Another traditional dish is the Pica pau, a sort of meat stew but
Portugal is a fish paradise, try Percebes, Lingueirão, Conquilha,
Carabineriros, Polvo..etc you will never disappointed because the ingredients
are always very fresh and well cooked with a perfect balanced seasoning. <o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"></span></span></span> </div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">Coffee
is so delicious and less expensive than Italy. Wine? Unbelievable, I did not
know that Portugal is a so wonderful wine Country. Alentejo and Douro are the
best regions that offer great wines, very competitive with Italian and French standard.<o:p></o:p></span></span></span></div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"></span></span></span></div>
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<span style="font-family: inherit;"><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">I will
give you some restaurants in which you MUST stop, if you wanna live happy </span></span><span class="st1"><span style="font-family: "wingdings"; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">TASCARDOSO: I never had so delicious food for a
so cheap price (at least not in Europe). The place is very cozy an rustic. I
had wonderful seabass with veggies;<o:p></o:p></span></span></span></div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">PHARMACIA: the restaurant is very nice and food
delicious with outstanding cocktail. I had razor clams risotto (very very good)
and a fig and prosciutto salad with pica pau: amazing! In front of the
restaurant there is a nice miraduro;<o:p></o:p></span></span></span></div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">BICA DO SAPATO: wonderful and romantic restaurant
on the sea. I drank a great wine from Douro region, enjoing a nice octopus
salad, cod tartare and a delicious risotto with veggies (Portuguese are very
good with risotto dish);<o:p></o:p></span></span></span></div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">SANTO ANTONIO DE ALFAMA, it is a very romantic
restaurant that I would choose more for<span style="mso-spacerun: yes;"> </span>the
atmosphere than for food;<o:p></o:p></span></span></span></div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">CERVEJARIA RAMIRO: fish, fish and fish. Try to
be a bit before the opening because there is always a long line since they do
not accept reservations. I had percebes, carabinerios and wonderful small
clams;<o:p></o:p></span></span></span></div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">BELCANTO and ALMA; Michelin starred restaurants
held by two amazing chefs José Avillez and Henrique Sa Pessoa. Pricey restaurant
but an experience to make ,especially if you choose to enjoy their tasting menus.
Remember to book;<o:p></o:p></span></span></span></div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">MERCADO DA RIBEIRA, a wonderful food market and
food court in which you can enjoy every kind of food. Be ready to fight to have
a seat, it is always crowded;<o:p></o:p></span></span></span></div>
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<span class="st1"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><span style="font-family: inherit;">I lived and travelled in different cities
and Countries but Lisboa is a world apart. It is alive! Yes, this is a
declaration of love! <o:p></o:p></span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7v9nvmRa2sOEMSSEOuc4KUlpmOwixW8o05pNJM-fwStZY2P5TfVALjiEhQWg_EnOu8ioKpkQpX5RCYcO3jR07toQ8l7pXXhB1iBDgZ_pqaCUlQwRlRKnQlRC1jeBMccBiErr8Nmc8MEA/s1600/IMG_2948.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7v9nvmRa2sOEMSSEOuc4KUlpmOwixW8o05pNJM-fwStZY2P5TfVALjiEhQWg_EnOu8ioKpkQpX5RCYcO3jR07toQ8l7pXXhB1iBDgZ_pqaCUlQwRlRKnQlRC1jeBMccBiErr8Nmc8MEA/s320/IMG_2948.JPG" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lisboa, eu te amo!!!</td></tr>
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<span class="st1"><span lang="EN-GB" style="font-size: 10pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "MS Mincho";"><o:p><span style="font-size: small;">A special thanks go to Marta and Lia Flores da Silva, a part of my family, who always host me in Lisboa.</span></o:p></span></span></div>
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Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-84371883765133440652016-06-28T14:53:00.000+02:002016-06-28T14:53:23.413+02:00Singapore<span style="font-family: "times new roman"; font-size: x-small;"><span style="font-family: "times new roman"; font-size: x-small;"></span></span><br />
<span style="font-family: "times new roman"; font-size: x-small;"><span style="font-family: "times new roman"; font-size: x-small;"></span></span><br />
<span style="font-family: "times new roman"; font-size: x-small;"><span style="font-family: "times new roman"; font-size: x-small;"><div dir="LTR" style="text-align: justify;">
<span style="font-size: small;">After a long flight of 13 hours from London then I arrived on a land full of green and orchids where people cannot chew gums: welcome to Singapore.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RlVB1tDmF6R61LmMmVu56Gh-kPoEYjF-3-YkgjJDbZkEuucZk9TRwcXlxVkw9oqJVWqwbfUTv8TqG1qWsPcc7btqGpC49XUANr-3NlzXnlVDSL35UlMR1CiFrEJieHzJGEPRoqb38Hk/s1600/11052405_10152850373235945_4557010929760735429_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RlVB1tDmF6R61LmMmVu56Gh-kPoEYjF-3-YkgjJDbZkEuucZk9TRwcXlxVkw9oqJVWqwbfUTv8TqG1qWsPcc7btqGpC49XUANr-3NlzXnlVDSL35UlMR1CiFrEJieHzJGEPRoqb38Hk/s320/11052405_10152850373235945_4557010929760735429_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View from LeVel 33</td></tr>
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<span style="font-size: small;">The first impressions as the last one was not so so good but it depends on the fact that I grow up in Naples, a messy and a very lively place where people shout in the streets, make a lot of noise and invite you to share a coffee to share the beauty of their city…yes, I need this to feel home and comfortable. </span></div>
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<span style="font-size: small;">Singapore is the perfect place for 24/48 hours more less as a visit to Disneyland (I lived in Paris 2 years and I never been there). Yes, Singapore is a permanent playground. You can enjoy wonderful hotels with their bars or infinity pools, Marina Bay Sand with its hundreds rooms is a city into the city where everything works to perfection. The environment is really multicultural since Singapore is full of expats…yes, it is also a tax heaven. Personally what I most enjoyed there was food. I had a great food experience at Tippling Club, delicious food in a wonderful well decorated restaurant.</span></div>
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<span style="font-size: small;">I could experienced the most famous Singapore food hall: Maxwell Food Court. Here I had the best Hainanese chicken with rice. I suggest you to pass and stop here to have this simple but full of flavours dish. I would suggest you a visit at Little India and Chinatown that are pretty authentic more than Arab street. Botanic gardens and Gardens by the Bay are a nice half-day excursion. If you wanna enjoy Singapore nightlife, I can suggest more than one rooftop, such as LeVel 33( a brewery with a wonderful view. Yes, beer can be chic. They have a very good list of champagne and wine as well…but food is not so delicious) and Altitude, where I found great music to enjoy with a singer live performance. If you are looking for something less poshy and more “authentic” (if Singapore can be authentic ) go to Clarke Quay! Stop for an aperitivo at Waffles Hotel, their Gazebo bar is very nice.</span></div>
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<span style="font-size: small;">Do not forget to buy tiger balm!!!! And to have your manicure at the Spa in Changi airport.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvVTTl34GS0Ha1UcFe929V6IuLzorjO7tPfx8AJ7A7jjurnDIUEU1wlEj_CnhtFkbiou70uxg8EP7CNIj2smyY009r7CbWDAmwkU4b6TY7btBH5THYie4VbigWiREc3ve5U5LC92YOaY/s1600/unghie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvVTTl34GS0Ha1UcFe929V6IuLzorjO7tPfx8AJ7A7jjurnDIUEU1wlEj_CnhtFkbiou70uxg8EP7CNIj2smyY009r7CbWDAmwkU4b6TY7btBH5THYie4VbigWiREc3ve5U5LC92YOaY/s320/unghie.jpg" width="240" /></a></div>
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<span style="font-size: small;">A special thank you to Claudio and Veronika who hosted me.</span></div>
</span></span><br />Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-51001956319710279652016-05-19T15:50:00.000+02:002016-05-19T15:50:03.390+02:00Yes, I run at 7 am<div style="text-align: justify;">
<span style="background-color: rgba(255, 255, 255, 0);">You re crazy?! You put your alarm clock</span><span style="background-color: rgba(255, 255, 255, 0);"> </span><a dir="ltr" href="x-apple-data-detectors://1" style="background-color: rgba(255, 255, 255, 0);" x-apple-data-detectors-result="1" x-apple-data-detectors-type="calendar-event" x-apple-data-detectors="true">at 6h30 am</a><span style="background-color: rgba(255, 255, 255, 0);"> </span><span style="background-color: rgba(255, 255, 255, 0);">-even if you are 5 minutes walking far from your office-, to run outside? Indeed, You are crazy! You are insane!</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">I heard these words many times. I will try to explain in 3 points why I run so early in the morning:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1. I run so early in the morning, yes even in the wintertime –when leaving the duvet for the Park is very extreme-, because the colours and the smells of the Park are special. I have not to share it with many people pick-nicking, squalling, etc, so the Park is mine!!!!</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2. I run so early in the morning, because if I have a meeting out of the blue late in the afternoon, I have not lost my run moment.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3. I run so early in the morning, because the wellness feeling that follows me all day long, is extraordinary.</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">For many of you, my motivations are not enough. It does not matter. Please continue to name me insane that I will always have a thought for you when I’ll spread my raspberry and rhubarb jam after having run my 7 km.</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-21677118867014468332015-10-27T08:19:00.001+01:002015-10-27T08:36:42.414+01:00Vellutata di zucca e pistacchi<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font>Yes, I believe in simplicity. Cooking is for me a way to enjoy good food, keeping it more natural I can. Even if I don’t like orange -I could never wear something orange- I do love having it in my plate, especially if it is made with pumpkin.</font> <br><br><font>350 gr Kabocha pumpkin (serving 2 as main dish or 4 as appetizer)</font> <br><font>120 gr Fresh ricotta or feta cheese</font> <br><font>Salted pistachios</font> <br><font>Fresh ginger</font> <br><font>Red chili </font><br><font>Evo oil</font> <br><br><font>Grind some salted pistachios and set aside. </font></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font>Steam or boil the pumpkin with the rind. Once cooled down, peel it and put into a food processor with some fresh ginger and a bit of red chili.</font></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Pour some water to have the desired texture.</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font>Warm it up and serve in a bowl with some fresh ricotta quenelle or feta cheese and garnish with the ground pistachios and evo oil. </font></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font><br></font></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font><br></font></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5hdY5Cfara7mZamuranRm_B9dJksT0TokdJb05FJXIp_Uzn5z4wHVPEVaiBTc5ygLYCgR71gU7fGjVvpipLQPlJP3B_vKrrjhQY7A6xl9S3S_C80c-J43aC0IIZOvzrKAB_BKs0VpDE/s640/blogger-image-853575165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5hdY5Cfara7mZamuranRm_B9dJksT0TokdJb05FJXIp_Uzn5z4wHVPEVaiBTc5ygLYCgR71gU7fGjVvpipLQPlJP3B_vKrrjhQY7A6xl9S3S_C80c-J43aC0IIZOvzrKAB_BKs0VpDE/s640/blogger-image-853575165.jpg"></a></div><br></font></span></div><div><font size="2" face="Times New Roman"><br></font></div><p style="font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-text-size-adjust: auto;"></p>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-64809588333375427482015-09-30T08:06:00.001+02:002016-06-20T16:15:22.065+02:00Summertime sadness<div class="s4" style="margin-bottom: 0px; margin-top: 0px; text-align: justify;">
<a href="https://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s3"><span class="bumpedFont20">There are magic places timeless and spaceless! They are not so far away but not for this less interesting! For </span></span><span class="s3"><span class="bumpedFont20">this reason I would like to tell you about an </span></span><span class="s3"><span class="bumpedFont20">island, very close to my hometown, in which I need to spend at least some days every year: </span></span><span class="s3"><span class="bumpedFont20">Sant’Angelo</span></span><span class="s3"><span class="bumpedFont20">, a little area on the Island of Ischia.</span></span></span></div>
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</a><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s6"><span class="bumpedFont20">View of </span></span><span class="s6"><span class="bumpedFont20">Sant’Angelo</span></span><span class="s6"><span class="bumpedFont20"> from </span></span><span class="s6"><span class="bumpedFont20">Serrara</span></span><span class="s6"><span class="bumpedFont20"> Fontana</span></span></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s3"><span class="bumpedFont20">Fishermen village, popular for a beach tongue between white houses and lots of bougainvillea. The </span></span><span class="s3"><span class="bumpedFont20">main square, Piazzetta</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">S</span></span><span class="s3"><span class="bumpedFont20">ant’Angelo</span></span><span class="s3"><span class="bumpedFont20">, is full of </span></span><span class="s3"><span class="bumpedFont20">bars, </span></span><span class="s3"><span class="bumpedFont20">restaurants</span></span><span class="s3"><span class="bumpedFont20"> and nice shops. The reference here is </span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">Dal </span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">Pescatore</span></span><span class="s3"><span class="bumpedFont20">. A bar and a restaurant that serves a very good coffee. Paolo welcomes you, telling more about the cakes</span></span><span class="s3"><span class="bumpedFont20"> (</span></span><span class="s3"><span class="bumpedFont20">around 50</span></span><span class="s3"><span class="bumpedFont20">)</span></span><span class="s3"><span class="bumpedFont20">, that his mother, </span></span><span class="s3"><span class="bumpedFont20">Signora</span></span><span class="s3"><span class="bumpedFont20"> Lucia, prepares every day. I love going t</span></span><span class="s3"><span class="bumpedFont20">here</span></span><span class="s3"><span class="bumpedFont20"> for my second </span></span><span class="s3"><span class="bumpedFont20">breakfast</span></span><span class="s3"><span class="bumpedFont20"> (bad Milanese habit), coffee and croissant, both delicious</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">or in the late afternoon, where the sunset colours </span></span><span class="s3"><span class="bumpedFont20">reflect</span></span><span class="s3"><span class="bumpedFont20"> into the</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">blu</span></span><span class="s3"><span class="bumpedFont20">e</span></span><span class="s3"><span class="bumpedFont20"> sea and I love drinking thei</span></span><span class="s3"><span class="bumpedFont20">r</span></span><span class="s3"><span class="bumpedFont20"> homemade tea with some </span></span><span class="s3"><span class="bumpedFont20">granit</span></span><span class="s3"><span class="bumpedFont20">a</span></span><span class="s3"><span class="bumpedFont20">.</span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s6"><span class="bumpedFont20">Signora</span></span><span class="s6"><span class="bumpedFont20"> Lucia and her morning sweeties</span></span></span></td></tr>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s3"><span class="bumpedFont20">On </span></span><span class="s3"><span class="bumpedFont20">the small port of </span></span><span class="s3"><span class="bumpedFont20">Sant’</span></span><span class="s3"><span class="bumpedFont20">Angelo</span></span><span class="s3"><span class="bumpedFont20">, there are taxi boats to bring you to a wonderful and long beach, Fumarole and Maronti</span></span><span class="s3"><span class="bumpedFont20">, with a great view on the island of Capri.</span></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s3"><span class="bumpedFont20">There are several beach properties. There is Ferdinando, who co</span></span><span class="s3"><span class="bumpedFont20">ok</span></span><span class="s3"><span class="bumpedFont20">s a lot o</span></span><span class="s3"><span class="bumpedFont20">f</span></span><span class="s3"><span class="bumpedFont20"> dishes with the </span></span><span class="s3"><span class="bumpedFont20">Volcanos comingout</span></span><span class="s3"><span class="bumpedFont20"> gas.</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">You can have octopus, squid, rice and even some amazing</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">stuffed figs. There</span></span><span class="s3"><span class="bumpedFont20"> is</span></span><span class="s3"><span class="bumpedFont20"> also </span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">D</span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">a </span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">Emanuela</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">that serves anchovies</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">stuffed</span></span><span class="s3"><span class="bumpedFont20"> with mozzarella. </span></span><span class="s3"><span class="bumpedFont20">From le Fumarole to i Maronti,</span></span><span class="s3"><span class="bumpedFont20"> at </span></span><span class="s3"><span class="bumpedFont20">Cavascura</span></span><span class="s3"><span class="bumpedFont20">, there is a very </span></span><span class="s3"><span class="bumpedFont20">popular</span></span><span class="s3"><span class="bumpedFont20"> small restaurant</span></span><span class="s3"><span class="bumpedFont20">, </span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">Stali</span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">n</span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">o</span></span><span class="s3"><span class="bumpedFont20">, a</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">very</span></span><span class="s3"><span class="bumpedFont20"> simple and </span></span><span class="s3"><span class="bumpedFont20">traditional</span></span><span class="s3"><span class="bumpedFont20"> place. It is very small so you need to book in advance. They offer the most famous and</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">typical dish, </span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">conigli</span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">o</span></span><span class="s3"><span class="bumpedFont20"> (rabbit)</span></span><span class="s3"><span class="bumpedFont20"></span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">all’ischitana</span></span><span class="s3"><span class="bumpedFont20">. </span></span><span class="s3"><span class="bumpedFont20">The recipe is secret </span></span><span class="s3"><span class="bumpedFont20">but </span></span><span class="s3"><span class="bumpedFont20">i</span></span><span class="s3"><span class="bumpedFont20">t is not so difficult.</span></span><span class="s3"><span class="bumpedFont20">T</span></span><span class="s3"><span class="bumpedFont20">h</span></span><span class="s3"><span class="bumpedFont20">e</span></span><span class="s3"><span class="bumpedFont20"> rabbit is marinated, seared and </span></span><span class="s3"><span class="bumpedFont20">then </span></span><span class="s3"><span class="bumpedFont20">cooked </span></span><span class="s3"><span class="bumpedFont20">w</span></span><span class="s3"><span class="bumpedFont20">ith tomat</span></span><span class="s3"><span class="bumpedFont20">o</span></span><span class="s3"><span class="bumpedFont20">es and spice</span></span><span class="s3"><span class="bumpedFont20">s</span></span><span class="s3"><span class="bumpedFont20"> in a large clay pot</span></span><span class="s3"><span class="bumpedFont20"> for long time</span></span><span class="s3"><span class="bumpedFont20">.</span></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s3"><span class="bumpedFont20">If you </span></span><span class="s3"><span class="bumpedFont20">wanna</span></span><span class="s3"><span class="bumpedFont20"> to re</span></span><span class="s3"><span class="bumpedFont20">lax</span></span><span class="s3"><span class="bumpedFont20"> with a massage or some hot </span></span><span class="s3"><span class="bumpedFont20">springs</span></span><span class="s3"><span class="bumpedFont20">, stop at </span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">Gi</span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">ardini</span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20"> Aphrodite-</span></span><span class="s8" style="font-style: italic;"><span class="bumpedFont20">Apollon</span></span><span class="s3"><span class="bumpedFont20">.</span></span><span class="s3"><span class="bumpedFont20"></span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Taverna Pietro Paolo, better known as Stalino</td></tr>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s3"><span class="bumpedFont20">Aroun</span></span><span class="s3"><span class="bumpedFont20">d</span></span><span class="s3"><span class="bumpedFont20"> 19 this part of the </span></span><span class="s3"><span class="bumpedFont20">island</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">gives</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">its best.</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">The sunset, orange, yellow red and the </span></span><span class="s3"><span class="bumpedFont20">sea, </span></span><span class="s3"><span class="bumpedFont20">deep blu</span></span><span class="s3"><span class="bumpedFont20">e, light blue, green</span></span><span class="s3"><span class="bumpedFont20">:</span></span><span class="s3"><span class="bumpedFont20">this is pure poetry</span></span><span class="s3"><span class="bumpedFont20">! During this part of the day I love running, fe</span></span><span class="s3"><span class="bumpedFont20">e</span></span><span class="s3"><span class="bumpedFont20">ling completely part of</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">the </span></span><span class="s3"><span class="bumpedFont20">amazing </span></span><span class="s3"><span class="bumpedFont20">nature around me.</span></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s3"><span class="bumpedFont20">You might be asking why </span></span><span class="s3"><span class="bumpedFont20">Sant’</span></span><span class="s3"><span class="bumpedFont20">A</span></span><span class="s3"><span class="bumpedFont20">ngelo</span></span><span class="s3"><span class="bumpedFont20"> is so special?</span></span><span class="s3"><span class="bumpedFont20">Sant’Angelo</span></span><span class="s3"><span class="bumpedFont20"> </span></span><span class="s3"><span class="bumpedFont20">is special because it gives the pleasure that only small things give</span></span><span class="s3"><span class="bumpedFont20">…Note that </span></span><span class="s3"><span class="bumpedFont20">car</span></span><span class="s3"><span class="bumpedFont20">s</span></span><span class="s3"><span class="bumpedFont20"> are forbidden so be ready to</span></span><span class="s3"><span class="bumpedFont20"> look at the</span></span><span class="s3"><span class="bumpedFont20"> most magnificent sky you</span></span><span class="s3"><span class="bumpedFont20">’</span></span><span class="s3"><span class="bumpedFont20">ve ever seen.</span></span></span></div>
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Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com3tag:blogger.com,1999:blog-7391532443880855772.post-58433280765725081012015-07-14T18:43:00.001+02:002015-07-16T11:31:52.898+02:00Orecchiette improvvisate<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font>Flight booked the day before the departure, luggage prepared few hours before landing…here we are, off to Villasimus. </font><br><br><font>This is a magic place in which nature rocks: white beaches, light blue sea, blue sky, flamingos, fluo spider and good food in good company.</font> <br><br><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfmi955eEo2hDV-yqqkXe5z6vJAFdY1VFo2rfJYiLYjb3b9nuAmoyKVVSkR3oudJ6dG7J-2em0A6GjWvkMjVxROE15iZ5nO-LNwg_JGbez-3nhPHenXcXYOLDtVMgvIu5PBBgEcfePXw/s640/blogger-image-119705710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfmi955eEo2hDV-yqqkXe5z6vJAFdY1VFo2rfJYiLYjb3b9nuAmoyKVVSkR3oudJ6dG7J-2em0A6GjWvkMjVxROE15iZ5nO-LNwg_JGbez-3nhPHenXcXYOLDtVMgvIu5PBBgEcfePXw/s640/blogger-image-119705710.jpg"></a></div><br><br><br><font>Even in Paradise I can’t not cooking so I prepared this fragrant and quick recipe.</font> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">100 gr broccoli (serving 4)<br><font> 70 gr Anchovies fillets preserved in evo oil</font> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">150 gr goat ricotta</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">A clove of garlic</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fresh red chili</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br><font>Wash the broccoli and cut them into big pieces. Put a saucepan over high heat with water. When It starts to boil, add the broccoli for 10 min then drain the broccoli and save the water to cook the pasta. </font></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font><br></font></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font>In the meanwhile in a pan, heat up the oil with a clove of garlic, add the broccoli smashed into small pieces and the anchovies and some raisins you had rinsed before in warm water.</font></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br><font>Pour 2,3 spoons of the pasta and broccoli water into ricotta to get a cream.</font></span></div><div><font style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></font></div><div><font style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Once the pasta is cooked, mix with the ricotta cream and then toss with the broccoli sauce into the pan.</font><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3FWOsuXBN5q0R949VLcjML3zhkOw2NJHb7tKi68FO2u1TR2_8hXeLLZYEZuK12smUSNFh7QjX5SGVcFB09Wp68ozgbX78GmU90ezAKCJln8Wc3BNSbVdxBvnjITTZA24i_RBEFxpKqs/s640/blogger-image-846503987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3FWOsuXBN5q0R949VLcjML3zhkOw2NJHb7tKi68FO2u1TR2_8hXeLLZYEZuK12smUSNFh7QjX5SGVcFB09Wp68ozgbX78GmU90ezAKCJln8Wc3BNSbVdxBvnjITTZA24i_RBEFxpKqs/s640/blogger-image-846503987.jpg"></a></div><br></span></div><div><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font>Serve with some fresh red chili flakes.</font></span><div style="height: 65.25px !important;"><table style="width: 646px !important; height: 145px !important; -webkit-transform-origin: 0px 0px !important; -webkit-transform: scale(0.45) !important; margin: 0px -355px -79px 0px !important;"><tbody></tbody></table></div></div>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-12881796490976228622015-05-09T12:29:00.002+02:002015-05-09T12:29:46.198+02:00Paccheri al coccio <div style="text-align: justify;">
<span id="yui_3_16_0_1_1431166489146_2384" style="font-family: Times New Roman; font-size: x-small;">Gurnard is a very popular fish in Italy since its firm flesh is well suited to soup and stew. I wanted to prepare something more springy so I decided for this simple pasta recipe.</span> <br /><br /><span id="yui_3_16_0_1_1431166489146_2385" style="font-family: Times New Roman; font-size: x-small;">300 gr paccheri Gentile (serving 3)</span> <br /><span id="yui_3_16_0_1_1431166489146_2386" style="font-family: Times New Roman; font-size: x-small;">800 gr gurnard (fillets 350/400 gr)</span> <br /><span style="font-family: Times New Roman; font-size: x-small;">Cherry tomatoes</span> <br /><span style="font-family: Times New Roman; font-size: x-small;">Fresh parsley</span> <br /><span style="font-family: Times New Roman; font-size: x-small;">Evo oil</span> <br /><span style="font-family: Times New Roman; font-size: x-small;">Salt</span> <br /><span style="font-family: Times New Roman; font-size: x-small;">Red chili flakes</span> <br /><br /><br /><span id="yui_3_16_0_1_1431166489146_2397" style="font-family: Times New Roman; font-size: x-small;">Put some evo oil over medium heat with the fish head after 10 min cover with water and some celery, cooking for 30 min. Then filter water and save it. Fillet the gurnard and set aside.</span> <br /><br /><span id="yui_3_16_0_1_1431166489146_2398" style="font-family: Times New Roman; font-size: x-small;">In a pan put some evo oil and a clove of garlic, add the tomatoes and cook for 8/10 min with some spoon of fishy water afterwards add the gurnard fillets (350/400 gr) and cook for 20/30 min .</span> <br /><br /><span id="yui_3_16_0_1_1431166489146_2399" style="font-family: Times New Roman; font-size: x-small;">Cook the pasta in boiling water adding the fishy water too and when the pasta is very al dente, finish for one minute the cooking into the pan with sauce.</span> </div>
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<span id="yui_3_16_0_1_1431166489146_2400" style="font-family: Times New Roman; font-size: x-small;">Serve with some fresh parsley and red chili flakes.</span> </div>
Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-63345658971119307742015-03-15T07:40:00.002+01:002015-03-23T20:59:48.355+01:00Rhubarb jam<div style="text-align: justify;">
<span style="font-size: x-small;">If you had asked me 7 years ago, what rhubarb is, I wouldn’t have had an answer. </span></div>
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<br><span id="yui_3_16_0_1_1426401322856_2586" style="font-family: Times New Roman; font-size: x-small;">I discovered rhubarb when I lived in Paris. I was in a bakery shop and I saw some delicious pinky cakes: the <i>rhubarbe tarte</i>…I could not resist to taste them: fruity tang, sweet, hot, sour…a real explosion in my mouth.</span> <br><span style="font-family: Times New Roman; font-size: x-small;"> </span> <br><span id="yui_3_16_0_1_1426401322856_2587" style="font-family: Times New Roman; font-size: x-small;">In Italy especially in the South rhubarb is little known and in the North is not so easy to find it and the price…oh my gosh…very high around 10-15 Euros per kilo. When I find it, I prefer to prepare jam rather than cakes so here’s below my special and natural rhubarb jam.</span> <br><br><span style="font-family: Times New Roman; font-size: x-small;">500 gr rhubarb</span> <br><span id="yui_3_16_0_1_1426401322856_2588" style="font-family: Times New Roman; font-size: x-small;">120 gr brown sugar</span> <br><span style="font-family: Times New Roman; font-size: x-small;">80 gr sugar</span> <br><span style="font-family: Times New Roman; font-size: x-small;">Lemon zest</span> <br><span style="font-family: Times New Roman; font-size: x-small;">Grated ginger</span> </div>
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<br><span id="yui_3_16_0_1_1426401322856_2599" style="font-family: Times New Roman; font-size: x-small;">The night before cut into slices the rhubarb and mix with sugar, lemon zest and let it covered. </span></div>
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<br><span id="yui_3_16_0_1_1426401322856_2600" style="font-family: Times New Roman; font-size: x-small;">The morning you will find in your bowl a lot of water. It is very very good because this liquid will be our jelling agent. Grate the ginger and put on the stove over medium high heat for 10 minutes afterwards cook for 30-40 over low heat. Your jam can need extra time to be ready if it is not so dense as it should be (or as you prefer it is).</span> </div>
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Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-37008685296925121622015-03-08T21:28:00.000+01:002015-03-09T21:17:47.585+01:00Lost in translation<div style="text-align: justify;"><span style="font-size: x-small;">T</span><span style="font-family: Times New Roman; font-size: x-small;">here is one thing that makes me feel alive more than others: travelling! When ! I check new flights and destinations or I start to read about a new trip I feel something that flows in me. This is definitely a meaning of the of life.</span></div><div style="text-align: justify;">
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<span id="yui_3_16_0_1_1425839399548_4934" style="font-family: Times New Roman; font-size: x-small;">This post does not pretend to be a guide but a way to share my experience in Japan with some tips.</span><br>
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<span id="yui_3_16_0_1_1425839399548_4932" style="font-family: Times New Roman; font-size: x-small;">Tokyo is surely a city full of contradictions, lights, colors, noises and gadgets. I am addicted neither to cartoons nor to technological and electronic staff so I was looking for a different Tokyo and I got it. </span> <br>
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<span id="yui_3_16_0_1_1425839399548_4930" style="font-family: Times New Roman; font-size: x-small;">Tokyo is enormous. There is not just one city center also because the distances are very big. The tube works amazingly and allows around 15 million of people to move from/to Greater Tokyo daily. Do not panic once you see the Tokyo tube map, it seems more difficult than how it is. You just need to pay attention at which kind of tube you want to get on, -there are different colors and letters and mainly two different companies (Toei, JR and Tokyo Metro)-, the final destination and the stops of the train- no all trains serve all stations, and the platform from which your train will leave. Do not take the first train! Never do it! </span><br>
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<span id="yui_3_16_0_1_1425839399548_4929" style="font-family: Times New Roman; font-size: x-small;">The Greater Tokyo is made up of different districts. My favorite place was TSUKIJI market, a vibrant place. I had the chance to see the Tuna auction and to visit the market with a local, my dearest friend Emiko. I suggest to go very early in the morning between 2-3 am to get the number (there are just 120 entries, organized in two groups of 60 people). </span> <br>
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<span id="yui_3_16_0_1_1425839399548_4947" style="font-family: Times New Roman; font-size: x-small;">GINZA is a district that could be in Tokyo or somewhere else. Full of wonderful buildings and luxury shops. Mitsukoshi is the biggest department store. I just enjoyed their gourmet floors, especially the fresh raw fish and the patisserie corners. Japanese are keen on bakery, especially French patisserie. They love geometric dessert and fluffy cakes.</span> <br>
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<span id="yui_3_16_0_1_1425839399548_4948" style="font-family: Times New Roman; font-size: x-small;">ASAKUSA is a really nice and traditional district. Sensoji is the Buddhist temple you must visit and If you love cooking, Kappabashi Dougu street is your place. It is a street with stores, offering Japanese tableware, kitchen tools and utensils, packaging supplies and many wax food samples.</span> <br>
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<span id="yui_3_16_0_1_1425839399548_4950" style="font-family: Times New Roman; font-size: x-small;">SHIBUYA is very famous for its crossing. The metro station is served by different lines but It is impossible (I am always so optimistic) to get lost because each line has its platform and colors and there are a lots of exit according to the place you wanna reach. In Shibuya I was at Starbuck at 5 pm, drinking my matcha Frappuccino without whipping cream to see many ants crossing the streets. Yes, Japanese, even if they are in hurry in rush hours, are always in queue, surely a tiny queue. Hachiko statue is on a small square behind the big crossing. Takeshita Dori is full of original shops in which I bought several things and gifts. </span> <br>
<span id="yui_3_16_0_1_1425839399548_4951" style="font-family: Times New Roman; font-size: x-small;">YOYOGI park is a calm relief, one part of the park, on Shinjuku side, is quiet and silent where the Meiji Jingu shrine is whilst the other part of park, on Harajuku way, is like a theater where teens come here dressed up, singing, dancing and having picnic. Here I met Gothic Lolitas, many manga and anime characters. </span> <br>
<span style="font-family: Times New Roman; font-size: x-small;">MARUNOCHI is a very modern district where the Imperal palace is. I enjoyed Marunochi street a lot for its cozy coffees and wooded streets.</span> </div>
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<span style="font-family: Times New Roman; font-size: x-small;">ROPPONGI is the expat area. I found it not so interesting and a bit dangerous compared to other districts. It’s worth just the astonishing panorama from the Tokyo city view.</span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">AKIHABARA is your place if you love video games, manga, anime, electronic staff and tools indeed not my place!</span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">SHINAGAWA is a nice ward on the Tokyo bay. I spent there a week, waking up with a wonderful view on the sea. If you think that Shibuya is a tough place because overcrowded, you haven’t see Shinagawa station. Here there are also Shinkansen trains platforms so it’s a bit a mess…surely a Japanese mess, so not a mess as we believe. It was so funny to cross and overtake people …I’m Neapolitan, I’m pretty used to this.</span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">SHIBAMATA is the place in which I stayed for a week at Emiko’s house. Emiko leaves with her two lovely children: Kaoru and Jun. They have a typical Japanese house on 2 floors and I slept on a tatami. Shibamata is a very traditional ward a bit out of the Greater Tokyo. It is well known for the Torasan statue in the main square out of the station. There are wonderful Zen gardens and a magic temple, Taisyakuten. Living with them has been special because It was ages I did not spend time with Emiko chan and with her two amazing children. I prepared pizza with Jun chan. Yes, he likes pizza, pasta and mozzarella more than sushi! I‘m so proud of him. </span><br>
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<span style="font-family: Times New Roman; font-size: x-small;">KANSAI REGION</span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">Brave of the jetleg two days after my arrival in Tokyo, I left for the Kansai region. From Italy I have bought a Japan Rail Pass, that allows foreigners to travel on Shinkansen, Yamanote and JR train at zero cost for a period of 7, 14 or 21 days.</span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">KYOTO is the old capital and the kingdom of geishas. There are wonderful temples and shrines. I felt in love with Sanjusangendo. It is a Buddhist temple where there are 1,000 standing life size statues. It is a so relaxing place and I felt for a moment out of time. I suggest to visit Funami Inari shrine too. It is a bit out of Kyoto, but it is served by train (it is on the JRP). In Kyoto I ate at the Nishiki food market and It was simple delicious, obviously raw fish, onigiri and radish but I must confess I still do not know what exactly I ate.</span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">OSAKA is the most lively city of the Kansai region. There are not a lot of tourist attractions but Osaka people ar every friendly. The Dotonbori area is really a labyrinth of colors and noises, shops and restaurants everywhere.</span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">NARA is a nice village or more it is a nice Park since I just visited the Park to get lost in its nature and free deer.</span> <br>
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<span id="yui_3_16_0_1_1425839399548_4952" style="font-family: Times New Roman; font-size: x-small;">KOBE is very nice, with its port and magnificent bridge. It is full of restaurants that offer the very famous beef Kobe. I had a delicious Shabu Shabu, a hot pot fondue.</span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">TOKYO NEIGHBORHOOD </span><br>
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<span id="yui_3_16_0_1_1425839399548_4956" style="font-family: Times New Roman; font-size: x-small;">KAMAKURA is a very small city out of Tokyo. There are wonderful shrines: the Sasuke Inari and the Tsurugaoka Hachiman- gu. The city is also very famous for its Amida Buddha statue at Kotoku-in.</span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">YOKOHAMA is really a wonderful city. I really loved it. There is a wonderful walking bridge over the sea…amazing buildings, parks and surely Chinatown. I had lunch in a small place in which two ladies prepared dim sum. I had my portion of shrimp and veggie dim sum and the yummy matcha mooncakes. While I was coming back to Tokyo on my Shinkansen, the old man, sit next to me, just woke me up to show the beauty and the greatness of the Mont Fuji. YES, I saw it. </span><br>
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<span style="font-family: Times New Roman; font-size: x-small;">Japan is not an easy trip since the distances are very big, English is not so spoken and the streets have no name, yes it is a mess unless you find some nice people who will bring you directly to the destination after tons of bows! </span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">I spent my last day in Tokyo before my night flight at Ooedo Onsen Monogatari. It is a hot spring bath park on Odaiba. You choose your Yukata and leave your clothes…yes, because you must be barenaked. There is a women and men area and a mix area in which you could eat or having massages or being out in the nature. There are baths with different temperature. I had my baths, my massage, my shower with the special products they offer. I came in at 10, I left the Onsen at 17. It was my special day, fully immersed in nature no time no space just me.</span> <br>
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<span style="font-family: Times New Roman; font-size: x-small;">From this trip, I won’t never forget: the children, always smiling and nice, old people, so kind and really open to the world -because the most of Japanese people are not so open minded – last but not least, FOOD. I tasted everything I could. I ate sushi in the morning, for lunch, for dinner. It was an addiction, especially for the tuna sushi. Sea urchin, scallops, salmon, crabe, Ikura, shrimps…pickled radish, lotus, green tea, umeboshi, yuzu…I never tasted something that was bad, never…I also tasted NATTO (it is ranked as one of the 10 disgusting food in the world) and you know, it was not so bad.</span> <br>
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<span id="yui_3_16_0_1_1425839399548_4970" style="font-family: Times New Roman; font-size: x-small;">Japan was a little discovery every day. You will feel lost in translation but out of blue you will meet yourself…as when I was coming back from Tsukiji market and walked alone until my apartment in Shinagawa at 5 am. </span><br>
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<span style="font-family: Times New Roman; font-size: x-small;">The far East is amazingly different and fascinating but to me it was more than just this, It was love at first sight with this young boy.</span> <br>
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Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-89566380245289229992015-01-22T12:23:00.001+01:002015-02-02T12:36:39.846+01:00Egg-free ravioliI hate fresh egg pasta but I did not want to give up on ravioli so enjoy this egg free ravioli recipe.<div><br></div><div>For the dough</div><div>150 gr flour</div><div>150 gr hot water</div><div>2 sp. oil</div><div>Salt</div><div><br></div><div>Use a wooden spoon to combine the flour, oil, salt and the water. Cover with plastic wrap and let sit for 10 min.</div><div><br></div><div><br></div><div>For the stuffing</div><div>80gr ricotta</div><div>80 gr spicy caciotta or other soft cheese</div><div><br></div><div>Put into a blender the ricotta and the caciotta cheese and 1, 2 sp. of hot water to get a smooth cream (add other water if needed) ad set aside.</div><div><br></div><div><br></div><div><br></div><div>To form the ravioli, cut te dough into 4 pieces and each into 2. Lightly dust the surface and the rolling pin. Working one piece at time (even f the dough is sticky, try to add just a bit of flour otherwise a big quantity of it could make your ravioli very tough), rolling it into squares. Personally, I prefer a thick dough when the stuffing and the sauce are light and fresh.</div><div><br></div><div>Place a teaspoon of stuffing and fold the dough over the filling, press down around the edge of each of the ravioli withyour fingertips to seal. Cut them with a mould, a wheel or a knife. Place the ravioli on a baking tray with some flour.</div><div><br></div><div>Cook the ravioli on a large pot of salted water and drain when they float.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-DiMxb_gVqp0zLBf_OTg5w-XGAc0xG4O9DJHORVb5HYD0eBLJ7i7bq1xIzfljtcCBehyKu7Nx2TfavW3GdCwt2ARFn8_6GQulB__hDPtt1ByBa8SZP_5iAvAQSq1lfyj_JKkM3sTrnE/s640/blogger-image--937160734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-DiMxb_gVqp0zLBf_OTg5w-XGAc0xG4O9DJHORVb5HYD0eBLJ7i7bq1xIzfljtcCBehyKu7Nx2TfavW3GdCwt2ARFn8_6GQulB__hDPtt1ByBa8SZP_5iAvAQSq1lfyj_JKkM3sTrnE/s640/blogger-image--937160734.jpg"></a></div><br></div>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-73694697265225155702015-01-15T08:35:00.001+01:002015-01-15T11:56:24.164+01:00Warm bread cream and braised artichokes<p dir="ltr">This end of the year has been crazy. I had a lot of work and a small health problem so I did not take care of you but 2014 is over so new chances, new adventures and surely new recipes.</p>
<p dir="ltr">I was watching a food TV show and I had the idea of this bread cream. As a first culinary experiment I put together my favourite veggie as Mr. Cheese, parmesan. It could be served as antipasto or as a main course, It depends on the quantity you serve.</p><p dir="ltr"><br></p><p dir="ltr">1 fresella (for 2 people a antipasto) </p><p dir="ltr">3 artichokes</p><p dir="ltr">A clove of garlic </p><p dir="ltr">Black pepper</p><p dir="ltr">Parmesan </p><p dir="ltr">Put a pan over high heat when hot, add the artichokes cut into thick slices. Pour in 1-2 spoon of oil and a sprinkle of white wine. Cook for 12-15 min over medium heat. In the same (or if you prefer another) pan, put a spoon of oil and a clove of garlic, add the fresella, before sopped up in warm water, cook for 5 min. Turn the heat off and put the smashed fresella into a blender. Mic with some water until you get a soft and a smooth cream.</p><p dir="ltr">Serve in a soup plate the bread cream with the braised artichokes as some fresh grounded black pepper and Parmesan flakes.</p><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZ2gyQKhSFFJ1c02xqH9IBmU_yxfR2gGEx6ynLLr0NyaTGgzxHNXgAqEDBBnwzuYdKmO4umPGdgmGtBj8K2J9lLWwDilEJvMmIwSr4i9oTBi8cM5rtfrG7U5RQSRaGgWFSZitiOsj-b4/s640/blogger-image--255966487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZ2gyQKhSFFJ1c02xqH9IBmU_yxfR2gGEx6ynLLr0NyaTGgzxHNXgAqEDBBnwzuYdKmO4umPGdgmGtBj8K2J9lLWwDilEJvMmIwSr4i9oTBi8cM5rtfrG7U5RQSRaGgWFSZitiOsj-b4/s640/blogger-image--255966487.jpg"></a></div>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-69736073574024795872015-01-09T10:42:00.001+01:002015-01-09T10:42:07.681+01:00Liberté d'expression<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpJGAU6_5pnCa35nAlIDbveIAZcohPNtyZ7nWIwK5l0iK8DJkYe0zvgR7jZMO6Z4FigqrP0sBOo-50X-crNS1p9ShXWK0ny8gSlG55awprMJRcOm1NKULnVaJgmbIpvBMeJLh0gXLoUA/s640/blogger-image-172553370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpJGAU6_5pnCa35nAlIDbveIAZcohPNtyZ7nWIwK5l0iK8DJkYe0zvgR7jZMO6Z4FigqrP0sBOo-50X-crNS1p9ShXWK0ny8gSlG55awprMJRcOm1NKULnVaJgmbIpvBMeJLh0gXLoUA/s640/blogger-image-172553370.jpg"></a></div>Tout individu a droit à la liberté d'opinion et d'expression, ce qui implique le droit de ne pas être inquiété pour ses opinions et celui de chercher, de recevoir et de répandre, sans considérations de frontières, les informations et les idées par quelque moyen d'expression ce que soit.Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-2068644894954593112015-01-01T12:02:00.001+01:002015-01-01T12:35:08.798+01:002015<p dir="ltr">Christmas and New Year's Eve are usually time for balance! Definetevly not for me, at least not this year! Resolutions are boring and useless! I'll give myself the chance of being astonished 365 days on 365 days!</p><p dir="ltr">Happy life!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ieJh6S4xscWZ1lvunzbWJof0-ZDSxGK7W0zoGMT8kq9zA3sealhDNhg5zQoy2uN4ngjSYiakAsvoPw_5ak05dFOm3KrYqgMy6sFuoModCx7S_Cj5H-QNEippEICf-1egfjGVXGx_UKc/s1600/foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ieJh6S4xscWZ1lvunzbWJof0-ZDSxGK7W0zoGMT8kq9zA3sealhDNhg5zQoy2uN4ngjSYiakAsvoPw_5ak05dFOm3KrYqgMy6sFuoModCx7S_Cj5H-QNEippEICf-1egfjGVXGx_UKc/s640/foto.JPG"> </a> </div>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-32935682907848577172014-11-17T21:00:00.000+01:002014-11-18T11:08:54.905+01:00Tavola di broccoli<span style="background-color: rgba(255, 255, 255, 0);">We had a long week of rain here in Milan. Saturday was really bad it rained for 24 hours so I decided not to go out and take my sofa care of me all day.<br><br>For lunch I was so inspired to prepare a good and mainly a coloured lunch to fight against a bit of melancholy. So here’s the result.<br><br><br>Roman cauliflower</span><br>
<span style="background-color: rgba(255, 255, 255, 0);">Raisins<br>Almonds<br>Sheep milk ricotta<br>Black pepper<br><br>Mix the ricotta with 2 spoons of water to get a creamy sauce. Steam the roman cauliflower for 12 min it must remain crunchy. Pan roast some almonds and rehydrate the raisin. Dress the roman cauliflower with some evo oil.<br><br>On the plate pour the ricotta sauce, lay down the roman cauliflower (warm) and some pan roasted almonds, raisins and some grain of Cervia salt and fresh grounded black pepper.</span><br>
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<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLI-4vAZ3znRA8aBUvkP7Vin_vndPCCOfXZyJQactnNhXMUkMOSGoQ2emvycJJ_gtfuM-0Ka76i42vuLkj86yBp9giNxNz1Gua1oQnEi521aSN8T_c9SqSv5WndlQOxdEGvUgGUtJKW70/s640/blogger-image-561414998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLI-4vAZ3znRA8aBUvkP7Vin_vndPCCOfXZyJQactnNhXMUkMOSGoQ2emvycJJ_gtfuM-0Ka76i42vuLkj86yBp9giNxNz1Gua1oQnEi521aSN8T_c9SqSv5WndlQOxdEGvUgGUtJKW70/s640/blogger-image-561414998.jpg"></a></div>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-36041676124455051932014-11-02T08:12:00.001+01:002014-11-05T10:45:22.579+01:00FreselleI <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">love freselle! This crunchy twice cooked bread is delicious and It could be baked enriched with spices and served with every kind of food you most enjoy!</span><br>
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200 gr wholemeal flour</div>
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8 gr fresh yeast</div>
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A pinch of salt</div>
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Dissolve the yeast into the water. Mix the flour, add the pinch of salt and then pour in the water. Knead the dough and leaven for 2 hours.</div>
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Cut dough into 4 parts and each part in 2. Work this 8 ball into rolls, close them as a circle. Leaven for an hour on the same pan to bake.</div>
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Preheat the oven to 170C, put the freselle for 15/20 min.</div>
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Cut the fresella into two parts horizontally then put back in the oven for 20/25 min.</div>
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Cool down and store in a bag in a dry place.</div>
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Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-17733772166054809852014-10-15T13:44:00.002+02:002014-10-15T14:28:21.156+02:00Pastiera<div style="text-align: justify;">
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This recipe is more than a dessert to me! It's family! I prepared pastiera with my grandma not only for Easter as the tradition says in Naples! She was almost a professional. She prepared lots of pastiera each time. The recipe is a bit hard because the preparation is as long as the cooking time but believe me It's worth it.</div>
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<div class="separator" style="clear: both; text-align: center;"><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; text-align: left;"><br></span></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: justify;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">FILLING</span></div><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">350 canned presoaked grain + ½ spoon of not milled grain (for a 20 cm round pan)<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">90 gr milk<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">25 gr butter<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">550 gr ricotta<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">300 gr sugar<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 eggs<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 yolks<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Vanilla<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Orange blossom water<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cinnamon<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Lemon zest<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><o:p> </o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">PASTRY<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; margin: 0cm 0cm 0pt;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">400 gr flour<o:p></o:p></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="text-align: start;"></font></span><div style="text-align: start; 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FILLING</div>
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Begin the day ahead by milling the grain to get a smooth texture than cook the grain, adding just 1 or 2 spoon of not milled grain, with the milk, zest and butter over low heat for 10 min, so that the mixture is dense and creamy.</div>
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The day after strain ricotta and stir in sugar, eggs plus yolks, vanilla, orange blossom water, cinnamon and lemon zest. When the cream is very thin, add the grain cream.</div>
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Make a mound of flour, scoop a well in the middle, and fill it with butter, sugar and eggs. Use a fork or pastry cutter to combine the ingredients, handling the dough as little as possible (don't knead it). Once you have obtained a uniform dough press it into a ball and preserve covered in the fridge. </div>
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Roll out 2/3 of the pastry dough and line the pan. Fill it with the filling. Next, roll out the remaining dough and cut it into strips, which you will want to lay across the filling in a diagonal pattern.</div>
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Preheat the oven to 150 °C and cook for an hour or slightly more. The pastry should be slightly brown and the filling firmed up but still soft and moist.</div>
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Serve without removing from the pan with some icing sugar.</div>
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Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-70665646725191832672014-10-01T08:03:00.000+02:002014-10-01T08:03:20.246+02:00Pummaroo&Friends: Golubcy (голубцы) with Viktoria!Again the page Pummaroo&Friends!<br />
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Today with us...Viktoria, a sweet and nice girl from Belarus!</div>
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A cabbage<br />
500 gr minced meat<br />
Tomato puree</div>
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A cup of rice<br />
2 onions<br />
2 carrots<br />
Sour cream<br />
parsley<br />
thyme<br />
Oil<br />
Salt<br />
pepper<br />
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Half boil the rice. In a pan, stir fry onion with carrot and soften the leaves of cabbage (either on a steam or in microwave 10-15 min).<br />
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In a big bowl mix the carrots, the onions and the fresh minced meat, the herbs, salt and pepper. Fold the rice in too!</div>
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Stuff the cabbage leaves with the minced meat and close them as envelope! Stir fry for 5-10 min. Finish the cooking boiling them in the tomato puree with a spoon of sour cream for 30/40 min. Serve with fresh thyme and parsley.</div>
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приятного аппетита</div>
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Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-57746684358785456802014-09-20T09:23:00.001+02:002014-09-20T14:45:53.933+02:00Tortino di aliciStrong taste and healthy omega 3 for a fish that is very good and cheap: anchovy!<div><br></div><div>This is an appetizer that is very easy to prepare if you find the fillet anchovies at the supermarket otherwise, as it was for me, you need to remove the bones from each fish! Anchovy is not so big so it takes time to fillet it since you cannot use a knife but just hands! <br><div><br></div></div><div>500 gr anchovies (for 4/5 savoury pies)</div><div>250 gr buffalo mozzarella</div><div>Breadcrumbs</div><div>Lemon zest</div><div>Parsley</div><div>Oil</div><div><br></div><div>Mix the breadcrumbs with lemon zest and parsley than bread the fillets.</div><div><br></div><div>Cover the base of mold with the anchovy fillets than put in the middle some mozzarella pieces and close with others fillets!</div><div><br></div><div>Preaheat the oven to 180 C and cook for 5 min.</div><div><br></div><div>Serve with a good glass of cold white wine!</div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8OrkD2MN9gAN9I7blD51446kywA2Od3EpXZkWGbZFSXPh_3pOWGe_7NzMWRmEhBKysBhrZ2ZhKaMDdYhIIA_Mq7rhbchz__-_Mk6hS5Jea-fhB9-wh3uQ4B4F4-4aZlQCAfet9gcLeU/s640/blogger-image-438085624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8OrkD2MN9gAN9I7blD51446kywA2Od3EpXZkWGbZFSXPh_3pOWGe_7NzMWRmEhBKysBhrZ2ZhKaMDdYhIIA_Mq7rhbchz__-_Mk6hS5Jea-fhB9-wh3uQ4B4F4-4aZlQCAfet9gcLeU/s640/blogger-image-438085624.jpg"></a></div>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-63510217318038289142014-09-17T08:08:00.001+02:002014-09-17T08:18:36.134+02:00Raspberry jam<p dir="ltr"><br>
After summer holiday I am used to prepare jams and preserved tomatoes. Let’s start with this simple and taste recipe that will make your smile.<br>
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1 kg raspberries<br>
300 gr sugar<br>
100 gr brown sugar<br>
2 tablespoons of lemon juice<br>
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Once sterilized your jars, select the raspberries, washing them without rinsing.<br>
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 Put a pot on medium-low heat with the raspberries, sugar and lemon juice and stir gently. Once on high-boiling, skim the foam off and turn on medium-high heat. Stir with a wooden spoon for 10 min.<br>
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Your jam is ready when putting a spoon of jam on a cold dish,  It does not start to fall down, otherwise the jam needs more cooking time.<br>
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Pour your hot jam in the jars and close them.  Store  in a cool, dry and dark place for up to 1 year.<br>
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52gCSJL9mGR-_JwNGIkJbemB13tE77n2wjIsmYecaf27rXPT4ZlZbZ5pyAMZxEiwSM_kJBC-wVmhzEEs0qCzRf22YDiGWxbdTjvMUWELJ2FSAuZuLbWzLgDnHNYe3pe4fqyYLLc8nlxc/s1600/foto%2525201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52gCSJL9mGR-_JwNGIkJbemB13tE77n2wjIsmYecaf27rXPT4ZlZbZ5pyAMZxEiwSM_kJBC-wVmhzEEs0qCzRf22YDiGWxbdTjvMUWELJ2FSAuZuLbWzLgDnHNYe3pe4fqyYLLc8nlxc/s640/foto%2525201.JPG"> </a> </div>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-86474856491861978782014-09-14T09:22:00.000+02:002014-09-14T13:16:55.694+02:00When I grow upWhen I turn 18, I'll...<br>
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When I leave the College, I'll...</div>
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When I get my first job, I'll...</div>
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When I grow up, I'll...</div>
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When...</div>
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From today on I am sure that my whens would not have the same meaning as before but I am not reluctant at all to move on from 29 to 30, even if I have noticed some gray hair.</div>
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Why?</div>
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Because even if I have no idea about my future, I dig what I see in my past and I am so damn passionate in my present!</div>
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Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-6854270444440228222014-08-31T19:46:00.001+02:002014-09-01T13:31:50.185+02:00September<p dir="ltr">It’s the beginning of a new year more than January itself because August is like a freeze moment in which everything, good or bad, stops so in September everything can start again as It was before or in a different way…It’s up to you, you can choose your own direction!</p>
<p dir="ltr">Where are you going to? Where will you go? No more space for the past, just future: Go Ahead!</p>
<p dir="ltr">Which is my direction? I still do not know but I have tons of projects, ideas and always the same child spirit even If I turn 30 this month!</p>
<p dir="ltr">Yes, September is my month, it’s my choice, it’s my new beginning!</p>
<p dir="ltr">September, it's my challenge!<br><br></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafat78te56jYRCEqAmXvSddHbnPpxtvRRzVrBTqs0ScK1gD_IEHcNzRgTvNPZBLB5F5f5EwHeZ3QAnK0gBYbbSMoe-StHDemTCLpaYsGd4bSrPRE6wApfhUtUNO0NrfZilEZRkmIjv9w/s1600/Screenshot_2014-09-01-13-38-35-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafat78te56jYRCEqAmXvSddHbnPpxtvRRzVrBTqs0ScK1gD_IEHcNzRgTvNPZBLB5F5f5EwHeZ3QAnK0gBYbbSMoe-StHDemTCLpaYsGd4bSrPRE6wApfhUtUNO0NrfZilEZRkmIjv9w/s640/Screenshot_2014-09-01-13-38-35-1.png"> </a> </div>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0tag:blogger.com,1999:blog-7391532443880855772.post-72787219336430198422014-07-15T08:54:00.001+02:002014-07-15T08:56:23.311+02:00Linguine del marinaioEnjoy this last recipe before the summer break!<div><br></div><div>200 gr linguine</div><div>300 gr canned tomatoes</div><div>10 fresh datterino tomatoes (cherry tomatoes are also fine)</div><div>Fresh chili pepper</div><div>Parmesan flakes</div><div>7 anchovies (preserved in oil or salt)</div><div>Fresh basil</div><div>A garlic clove</div><div><br></div><div><br></div><div>In a hot pan put the garlic with the canned tomatoes and cook for 20 min. The last 5 min add the fresh datterino chopped and the red chili pepper!</div><div><br></div><div>Put the pasta very al dente in your pan with the sauce, turn off the heat! Add some Evo oil, the fresh basil and the Parmesan flakes! Let covered for 3/5 minutes before serving with anchovies!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61DSanRfrYmRZtHR4YML8qwVx03LIYLw_EmOt1Km6MGZ_cNR_8RtIm0iwmPltOT9ezu15H_oY3lCd6wuSV6QmwOoo5t1UiysiYIm-HnH8_T3e-PW4LH3A7hw3A8MPCHv5c-ate7YXz3c/s640/blogger-image--904234933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61DSanRfrYmRZtHR4YML8qwVx03LIYLw_EmOt1Km6MGZ_cNR_8RtIm0iwmPltOT9ezu15H_oY3lCd6wuSV6QmwOoo5t1UiysiYIm-HnH8_T3e-PW4LH3A7hw3A8MPCHv5c-ate7YXz3c/s640/blogger-image--904234933.jpg"></a></div><br></div><div>I serve with some Cervia salt</div>Elvirahttp://www.blogger.com/profile/09490506558009754789noreply@blogger.com0