When portable phones became popular, callers did not say “How are you?” any more but “Where are you?”
Being somewhere else from the landline phone device was (then) so weird that the first question did not concern how you were but rather the place you were answering from. … #AppetibilisInstaFood: Girls Night Out + Snaps and Tips
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 … #EatParade :: #QuintoQuarto (Fifth Quarter Meat)
Anchovies, forage fish for top predators, when salt-cured, are an exceptional flavour-boosting element. When used fresh have a very firm flesh and a delicate, naturally oily flavour. They belong to the broad category of “pesce azzurro”, (oily fish) rich in healthy omega fatty acids.
Fresh anchovies are a great ingredient for a wholesome and healthy meal. … Seafood Friday :: Alici Marinate
Apparently only 8 percent of people are successful in achieving their resolutions. Ouch, sorry to hear that! … New Year Resolutions… (Buoni propositi per l’anno nuovo)
Appetibilis Q&A :: Work and life stories, while sitting around a table with friends ::
Meet Chef Giorgia Grillo, my “Gambero Rosso Schools” classmate. Owner of “Nero Vaniglia”, a lovely Cafè-Pastry-Shop in Garbatella, a charming Roman area off-the-beaten-track.
Words don’t come easy, an old 80’s tune said. Not for us here at Appetibilis. Words come far too easy because – I soon realised – when I devised the idea of this Appetibilis column, it was no use following the draft I had written. … Letters’ Anniversary 2016
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