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The Foodies Guide

or

"1000 addresses where the food is pleasure and passion"

E 'was presented today with a bell' event at the Taste of Rome City guide foodies of Gambero Rosso.

This is a breakthrough product that breaks the mold of traditional guides: first because it was drafted with the help of bloggers, freelance journalists, sommeliers and wine enthusiasts in short Foodies (among them stands out the name of the unstoppable Daniela SenzaPanna )

Second is addressing these modern gourmets, without following the logic of cities but rather to taste itineraries or where is concentrated the greatest amount of tooth addresses.

A new guide and a little 'extreme' with distinguished records are missing and many "alternative".

Se poi avete la pazienza di arrivare fino a pag. 194 troverete una bella sorpresa :-)

Alla presentazione di oggi, ho avuto il piacere di conoscere Sandra Salerno (testimonial della guida per la regione Piemonte) rincontrare Enrico,
Stefano di Sforno & 00100 , e assaggiare i fritti dell' Antica Focacceria S.Francesco (Palermo) i panini di 'Ino (Firenze) il pesce in versione salumeria di Anikò di Moreno Cedroni e per finire i dolci di Corrado Assenza (Caffè Sicilia, Noto - SR).

Unfortunately I made a quick visit and I have not had time to take pictures (of course in the coming days it will run several on-line), but in the meantime I recommend you buy the guide, in addition to the photos there are lots of info and curiosity to test of fooders :-).

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the trick is

the trick is (and it shows) but let a smile on this day so gray and rainy! tonight the wisteria has half of the leaves of those who had yesterday ...

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change of season 5 potatoes

change of season: the last colorful peppers, olive oil first .
plants there are still plenty of peppers, green, but unfortunately I do not think they can find the warmth to color.
the new oil is delicious. has a nice green color, it is still opaque and knows the taste "green." (What will never be?) .

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Arista di Maiale al Latte

the pig he's spoken several times in this blog, then with the return of winter consumption, as always, will be continuously raised. I talked about doing a quick summary artist are in various versions: the apricots, pineapple in crust of bread, and also that smoked citrus (historical :-))

This time not to deny the editorial :-) my blog here is a super classic (80s of course) that everyone at least once in their lives, have cooked or eaten, or :

The pork loin with milk

The recipe is very simple and the result excellent, as well as milk to meat softness of the air by its very nature often tends to dry up.

Once you have chosen well the piece (usually 150 GR.A person is calculated, taking into account that still is not reduced much in cooking) I seasoned with our secret chopped herbs and cook a night. I browned a little onion with olive oil and even after having browned the pork I've covered everything with milk.

I let it cook gently until all the milk has not been reduced (it will take about an hour) and then to get the effect cream, you need to whisk well to make the fund more smooth and homogeneous.

At this point the recipe can also be made of variants such as the addition of hazelnut or almond cream, and even entire decoration. Personally I prefer the natural way also because the texture and flavor of the gravy reminded me away the sauce Soubise
(visto che siamo in tema a quando anche una bella vichysoisse ????)

Ritornando alla ricetta dell'arista se volete ottenere una crema più densa, basta farla ridurre su un pentolino a parte, e poi distribuire sulle fette di arista come nella foto sotto.

Buon Appetito !!!

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put five potatoes in a row, and look what is fantasy. mental processing begins to tell the whole story, it builds characters, places, memories, ... yet only five potatoes in a row. (I admit, have some strange shapes, but they are always potatoes!)

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the zucchini and the butterfly is really

what does a butterfly with a zucchini? are both the last of the season. at least I think so. to the courgettes were safe enough, say a month ago. the frame "main" had dried. later, however, the plants have recovered, have sprung up the side branches, beautiful green and lush and churn out a dozen zucchini week. not so big (thankfully!), but healthy. I did no treatment, no magic ... boys are more than mid-October.

for the butterfly I have less to say. two were for the truth, circling in the sky. but only one was left to photograph. I approached slowly, not run away.

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autumn autumn

garden there is little to do, it's raining, then look out the window of the house ...
American life has lost almost all the leaves.

wisteria resists, in- Spring is the last to grow leaves in the fall the last to lose, but you are coloring, too. means that autumn is just arrived.

on the other hand, if you can eat the persimmons, not eat in the summer!

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00100 Pizza in Rome

Con ben 2 anni di ritardo dall'apertura finalmente sono passato nell'ultimo (in ordine di tempo) tempio della Pizza a Roma. Come sempre SenzaPanna era stata la prima a parlarne.
Nata dagli stessi creatori di Sforno si è fatta subito notare, oltre che per l'impasto leggerissimo e i condimenti originali, anche per la famosa invenzione dei
trapizzini

(seppie e piselli)

(coratella)

(coda)

I vari contenitori dei condimenti con i quali farcire i trapizzini : Picchiapo' , tongue in green sauce, chicken cacciatore, meatballs in tomato sauce

( Information: links of recipes are included for informational purposes only / leaflet are in no way attributable to the pizzeria in 00100 As property of the author of the blog)


trapizzini Here are obtained from a pan of pizza bianca well risen and shaped for use. There are two sizes small and large € 3 € 5.

00100 trapizzini is not only pizza but also cut, obviously with the original taste of "parent" on all the legendary Greenwich, margherita pizza in his mouth, filled with smoke and filled with spectacular
Mortadella

of an indescribable lightness, usually do not like the stuffed pizzas because they are too heavy and "panose" of this I would have happily eaten half the pan. Then do not miss the croquettes: Frascati and pork, Este, amatriciana, ortolana and so on ...

The restaurant is situated in Testaccio (Via Giovanni Branca 88) next to the church Santa Maria Liberator, pretty central and easily accessible area, but also a trapezzino'd be willing to do a lot more road :-)

Per tutte le altre info visitate il sito , molto dettagliato e ben fatto, dove potrete anche trovare il link all'articolo del New York Times (36 hours in Rome) che parla di loro.

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How would a house with "Sugar Walls"??

Di solito non ho molto tempo per poter visitare la mia blogroll o comunque "spulciare" qualche novità in rete (a parte qualche caso segnalato dagli amici in comune su facebook) ma questa volta ve ne devo consigliare uno nuovo nuovo, siori e siore ecco a voi :

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I met Julie (the owner of the blog) a few years ago, when a ncora you attended the forum (in this case wine) then after the talk has gone to the facts, there have been meetings "live" in restaurants, edible events, social dinners, etc. ... Finally, the passion in her was so much that not enough is more theory, and then last year he attended a professional pastry.

And here I go into the game, that is, I did a head tant blessed to open this blog, since it still produces almost daily sweet compositions, and is a real shame not to share them with others (at least virtually).


addition, the blog in these cases may be a calling card for those who want to work in this world (by the way if you have serious offers contact them) and is also a mega-store for your recipes.


Yes, I know that in this period than ever before, the blogosphere is full of blogs that deal with gentle but having been the architect of the thing, I recommend you add in your blogroll and give it a look every now and
.... conscious level of triglycerides in your pc :-)

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is autumn, the garden is colored flowers ! (Cosmea, also known as the star of Mexico).