The Parrozzo [par-ròz-zo] according to the Abruzzo native Gabriele D’Annunzio, a famous Italian writer and poet, after testing the chef Luigi D’Amico’s bake: “This new cake is so tasty that looks like saint Cetteo’s craze, as if he put the rich and fertile earth into your oven, and there it slowly changes into the sweetest among any other sweet thing.”
… Sweet Recipe: Almond & Pistachios Mini Parrozzi
For all the Pasta Lovers out there, today I’d like to introduce you to Cappellacci pasta.
… Pasta Lover on Cappellacci
Charles De Gaulle used to wonder how anyone can govern a nation – i.e. France – that has two hundred and forty-six different kinds of cheese.
… Letter “V” :: Ventricina
There is an expression typical of the nightlife world, it’s “doing the doors”, but what does it means?
… The Art of “Doing the Doors” by Bugsy
“Cavolo” (cà·vo·lo, the stress on the “a”) i.e. cabbage is a common and healthy ingredient in many recipes of the Italian cuisine. It is included in the cancer prevention diet, and despite the bad smell it releases, due to the presence of sulphur compounds, it’s employed as a side dish, in potages, in vegetable pies and so forth.
… Letter “C” :: Cavoli a merenda | Cabbage for tea? Really!
On wrinkles, a Photographic Project… No surgeon will ever be able to create these signs so well, that only time and life experiences can paint on everyone’s face. Images ©MateldaCodagnone.
… “Rughe d’Abruzzo” – A Photo Journey in Black-n-White
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