Rosso d’estate
Una fiammata – i papaveri, sotto il cielo di giugno. (Mario Luzi)
Latest Entries
Fiori ● Flowers ● Flores ● Fleurs ● Цветы ● 花卉
“Have you not noticed that the wild flowers are becoming scarcer every year? It may be that their wise men have told them to depart till man becomes more human. Perhaps they have migrated to heaven.” ― Kakuzō Okakura, The Book of Tea Continue reading
#EatParade :: Baked Mackerel with Orange and… #SeafoodFriday
#VenerdiPesce with some gorgeous Instagram seafood pics for a healthy Friday. Today we serve mackerel. Continue reading
En route somewhere… Gone Fishing!
“…vicinity to the sea is desirable, because it is easier to do nothing by the sea than anywhere else, and because bathing and basking on the shore cannot be considered an employment but only an apotheosis of loafing.” ~ E.F. Benson Continue reading
A Half-Serious Set of Rules for True Italian Pizzeria-Goers :: Part 2
Second part of fundamental pizzeria regulars. After you’ve survived the first five rules, there’a still a long way to go… “REMEMBER: you are here to have pizza!” Continue reading
Sara’s Timballini al profumo romanesco :: Crepes, Artichokes and Burrata Cheese
⭐ Sara’s Timballini Recipe … Il timballo abruzzese è un piatto che ricorda le lasagne bolognesi, perché si compone di vari strati di crespelle, intervallate da un condimento a base di ragù e carciofi. Il timballo è tipicamente abruzzese, nello specifico della provincia teramana, tradizionalmente servito come primo nei pranzi festivi – come Natale, Ferragosto, … Continue reading
A Half-Serious Set of Rules for True Italian Pizzeria-Goers :: Part 1
In Italy having pizza in pizzeria is a big deal. When a bunch of friends decide to go out for a pizza, dramatic decisions must be taken. Where to go, what time, who is going to pick up whom and so forth. Once all the details have been settled, eventually you sit at the table … Continue reading
#EatParade :: #QuintoQuarto (Fifth Quarter Meat)
⭐ Honey, what’s for lunch? Tesoro, che si mangia di buono? C’è ‘na cosetta leggera, la “Coppa di testa“! Una ricetta per carnivori DOC dove l’ingrediente principale è la testa di maiale, parte del popolare “Quinto Quarto“. Base della cucina povera romana, era destinata alle categorie più povere di lavoratori che venivano compensati in natura Continue reading
