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"Desire" on a Monday 'morning FIDENZA / MILANO

nice surprise!

Winter does not give up but I'd be here:

"REQUIRED"

on a Monday 'morning

Do you know why'?

Today is staged ...

For

"risottara" like me, would be just an occasion GOURMET!

My identity 'of Milanese intends in this dimension risottara that reappeared whenever there is an "event", an anniversary, a "want" special ... Especially with this cold, this beautiful white blanket that envelops and lightens the city '!

The smell of simmering broth to pot, the rice becomes shiny in the smell of fried onions (Proustian memory that refers to childhood ... my evenings ... with a risotto of Pope '... waiting the return of the mother! fried onions on fresh bread: delicious finger that bread!)

the sizzle evaporator with a glass of wine glasses that tarnishes ...

begin to guess 'cause I like it so' as the risotto

;-) I'm glad to report the firing site, I just want to be on the streets of Milan, to follow step by step this event!

Fifteen chefs reinterpret the Milanese dish par excellence, in the second edition of

"A risotto for Milan,"

program in 29 to 31 January 2011.

While the Lombard capital prepares to host over 60 of the most representative international chefs at the seventh edition of the expected IDENTITY Congress' GOLOSE (January 30-February 1), Councillor for Productive Activities and Events of the Municipality, Giovanni Terzi, has invited the chef of "living" in Milan to prepare for all citizens with a special risotto.
"After the success of the first edition - said the commissioner Third - the initiative back to Milan to involve all citizens in the tasting of signature dishes. A chance encounter with the great names of the table Milanese, who will never forget those who find themselves in difficulty due to the destination project's benefits. "
The second edition of" A risotto for Milan "offers a double date: yes Saturday, January 29 starts in center. The risotto

copyright bears the signature of the chef Andrea Berton Trussardi alla Scala, chef at the restaurant Daniel Canzian Marchesino The owner Gualtiero Marchesi, Filippo Gozzoli chef at the restaurant The Park Hotel Park Hyatt, Martinotti chef Ferdinand Peck, the temple of the tooth and Matthew Pisciotta chef at Luce Varese, special guest at Peck Italian Bar
The goal is to distribute more than 3,000 rice. The portions will be proposed that will go to € 8 ANLAIDS - Lombard Section National Association for the Fight against AIDS, which promotes studies and research on AIDS in addition to important prevention campaigns and education health.
will be for all citizens an opportunity to do a good deed but also an opportunity to visit places prestigious symbol of the best restaurants in Milan.



gourmand The relay will start at Marchesino (chef Daniel Canzian) from 12 to 15 in Piazza della Scala, street corner Filodrammatici 2 and will resume from 16.30 in any premises that have joined the initiative:
- Peck (chef Ferdinand Martinotti) via Spadari 9 (16:30 to 19:30)
- Peck Italian Bar (Chef Matteo Pisciotta), via C. Canterbury 3 (16:30 to 19:30)
- Trussardi alla Scala (chef Andrea Berton) in Piazza della Scala 5 (17:30 - 19.30)
- Park Hyatt (chef Filippo Gozzoli), via Tommaso Grossi 1 (18.00 - 20.00)
setting an ambitious new goal, "A risotto for Milan this year exceeds the boundaries of the drawing room of the city to win fans good wine that will participate in the initiative Winelove dedicated to wine, great value for money in the program at the Milano Convention Centre Via Gattamelata 5, 29 to 31 January.
This is the program of tastings and the names of chefs invited to prepare a risotto:

Saturday, January 29 - 16 hours Cesare Battisti (Ratan)
- 18 hours Matias Perdomo (Al Pont de Ferr)
- 20 hours Matteo Torretta (Feudi Resort Medusa - S. Margherita di Pula CA)


Sunday 30 - at 12 Daniel Canzian (the Marquis)
- at 14 Vivian Varese (Alice)
- 16 hours Besuschio Andrea (Pastry Besuschio - Abbiategrasso)
- 18 hours Alessandro Negrini and Fabio Pisani (The Place of Aimo and Nadia)


Monday 31 - 11 am Christian and Manuel Costardi (Cinzia - From Christian and Manuel - Vercelli)
- 13 hours Deidda Stefano (Il Corsaro - Cagliari)
INFOLINE AND PROVIDING : Toll 800 825 144 800 825 144 begin_of_the_skype_highlighting end_of_the_skype_highlighting
Advance January 25 at URBAN CENTER MILAN, Galleria Vittorio Emanuele II, 11/12 from 9 to 18 (29 from 11 to 20)

ENJOY!

Pastry Verka Serduchka

The Hondon? Molar

.. just missing Jack

Kates Playground Follada

BEINGS OF LIGHT BEAM Doppelganger: HELL

Attention

reading this post may increase our Consciousness:

because we have discovered what the Hell!

The Divine Consciousness and 'Essence, an ideal thing, which is not' can be defined in an objective way, because it is the ONE.

Consciousness , the only one existed, and since it exists, must learn this. To this generation of emanations that make a virtual creation, in which the divine consciousness can recognize.

These are the first emanations Movies that depict the Principle of Creation.

Once the consciousness has seen its image in the created, must also go to see how and 'made from within, and to do that sends souls (or consciousness itself) to experience inside the bodies ( or containers).

For this purpose also creates the Divine Spirit and Mind.

Experience from Anime for the Divine Consciousness, and also from the spirits and minds, is shared with the Consciousness itself, which we also call Collective Consciousness, or the Akasha in Hindu philosophy.

men before Adam and Eve

There are men who have made their first experience in containers mortals, after contributing to the creation of the universe, and we men of the second creation we are the descendants, then other men who first decided not to make the experience of death, finding a cheat (the Proud Adam and Eve); first and then other men who have made mistakes and were driven in the anti-universe, losing the Soul We are parasites and Anime here (the devils and demons in mythology).

The first mortal man giant, is described by the Anime in the first container of hypnosis as a soul man giant high 8 / 10 meters with green eyes and round pupils who lived on this planet in harmony with nature.

These giants that communicated directly with the soul, the true Creator, within them, made their experience as we and the soul within them are our present, but our bodies are the result alien genetic manipulation of trees: the aliens have in fact done so as to create the "gap" between our Mind, Soul and Divine Spirit, for this reason that we are not abbamo Awareness immortal soul so divine consciousness.

A number of men considered first instead of not having to experience the death-Us, and then put in place a fraudulent scheme to obtain immortality ': Demand for our souls' s This experience should have done them, subduing them, and then, by deception.

In practice, the rebellious Adam, has recreated a system similar to that of Divine Consciousness into believing that he and the Movies' Father, our Creator. So it is replaced in the Supreme Consciousness against any Divine Order is fixed and natural, so that the experience of Souls deceived him rather than return to 'the ONE.

manipulation of Souls is also by this appearances of the Doppelganger "dreams" or from life with false visions that were specially designed by him.

often appears as a wise old man, tall, dressed in white, or as an angelic figure or prophet, or as a god or a deceased loved one.

This figure is 'really' be a light beam that Doppelganger in this latter fashion shows to dupe the unsuspecting soul in the manner it deems best to manipulate it.

Souls completely subjugated and used from this divine Doppelganger, feel a certain nostalgia for their master and father-believe, because it deceived, of having to reconnect to the more 'with him soon, to bring the experience that it should return Divine Order to the Supreme Consciousness.

When they arrive at last from the Doppelganger, apparent death, CODEST the cages, the sucking Forever in his rib cage, like a cylinder or a black hole eats light, hence the Souls become blind and neglect of their valuable experience and then it refers back to the other: obsessive reincarnation, keeping them well connected through a wire soul of the soul itself, and a system etheric placed behind the neck of poor human beings shaped cluster which directs them to stick on a subconscious level: in short, this is Hell!

But the other men who are currently first in the anti-universe, a dimension of cold and gray, we have posted here their horrifying creatures Horus the black smoke and other races, Elohim Bible or the gods of Orion and the Pleiades: the aliens in short, that in the meantime steal the creative energy of unsuspecting souls from human beings with sophisticated technology (abduction or alien abduction) to regenerate and use it to harm, possession prison and the Divine Spirit of Human Beings from birth, even by magic.

Conclusion braised Apples have to be eaten!

Persinali considerations on the latest research on Souls of people under hypnosis and given information Interferenzealiene.it

Write Courtroom Scene

THE SEA IN WINTER OPENING

Small memories of a "holiday far, at least at the level of perception!

A holiday to celebrate the new year because ': A good start ...

E 'was with great surprise that we have seen in shops, stalls and markets a wide variety' of salt! The

"MI A PASSION"

conjugated with herbs, spices and perfumes,

backgrounds and textures different!

A feast for the eyes and nose

* _ *

Cosi 'I thought it was finally time to "give light" to my experiments with the salts, holiday on vacation, I bought a thousand jars and peep in Bellavista in the kitchen.

salts and salts our own exotic salt from more 'home as "the sweet salt of Cervia"

From vacanzifere salt: the salt from the Saline of Trapani NUBIA

salt gray GUERANDE and that of Normandy (France). From

Fairs and events: the Himalayan pink salt, SALT BLUE Persia, Hawaiian black salt ...

prox and I will tell you 'more' at length about this craze, but as you are!! I can already hear 'the friendly voices who question ... I do not know! Arise from reading, small suggestions caught between the lines of a magazine, a few torn shreds of information to the daily run ...

then become 'curiosity' "... then again "passioncelle" and finally ... a bit ', mania!

But returning to the sea in winter, here's a nice surprise to the traditional market Sunday Antibes:

THE SOCCIA that is not 'other than our chickpea flour.

It 's a very small pie, made with flour of chickpeas, water , salt and olive oil .

What I was deeply surprised and 'the fact that, normally, is baked in a wood oven in pan ...

But here we were at the Provencal market, outdoors!

but the equipment Nor was there and did not lack in detail: a beautiful wood-burning oven for a better self-propelled socca inviting scent and look for yourself!! assumed that, when cooked, a lively golden color.

pick up a bit 'of history from wikipedia: This special' has very ancient roots and already 'Latin and Greek show several recipes baked mashed beans, boiled in the oven.
A legend is born by chance in 1284, when Genoa defeated Pisa in battle of Meloria.
The Genoese galleys, full of rowers prisoners, they found involved in a storm. In the bustle of barrels of oil and some sacks of chickpeas tumbled, drenched in salt water. Since the stores were those who were and there was not much to choose from, it can be recovered and sailors were given bowls of mashed chickpeas and shapeless olio.Nel attempt to make the least bad thing, some plates were left in the sun , which wiped the mixture into a kind of pancake.

back to shore, the Genoese thought to improve the discovery of improvised and cook the puree in the oven. The result pleased, and for mocking the defeated, it was called the gold of Pisa. The beauty and
'which, being a humble dish, now also a "street food" ... and 'can find a bit 'anywhere! So here's porridge "of all"! In
Riviera is called socca original term of the dialect of Nice and then borrowed into French.


In Liguria the dish is very popular all over the territory and in Genoa is known as de çeixai marten. Savona
version, called "turtellassu", is generally thinner and more brittle than Genoa.

In Tuscany (especially in Versilia and Pisa) is produced under the name of Cecina, Livorno is in this pie and peas in the coastal province of Massa Carrara is called hot hot.

In Lunigiana and Garfagnana is referred to as porridge in La Spezia province.

In Piedmont, dall'alessandrino, all'astigiano to Turin has been introduced by commerce between Genoa and the Po Valley and is called belecauda.

In Sardinia, where he was brought by the Genoese, named Faina and is spread mainly in Sassari. Under the name of marten is known to Carlisle, Genoese colony of the island of San Pietro where they sell in the many pizzerias (the so-called tascélli).

A Ferrara was introduced by a restaurant Pisa decades ago and is now one of the most popular dishes catering to cutting.

in Gibraltar was introduced by the large colony of Genoa that populated the area since the early decades of the eighteenth century. Still widespread, is known as Calenti and is considered a typical dish of the village.

In Uruguay and Argentina, where he has come to regard immigrants from Genoa, is known as fainà and over time has become a traditional dish in both countries of the Rio de la Plata. It is commonly eaten on pizza.

Remind that the chickpea flour is leading other recipes related to the flour distributed in the Mediterranean:

panelle In Sicily, Palermo typical of the pancakes are made with the same ingredients of the porridge, but they are fried in oil instead of being bake.

In northern Morocco, of Sephardic origin, there a variant of porridge or call Calenti caliente (the name varies depending on the area) whose basic ingredients are chickpea flour, water, oil, salt and eggs.

Bello true! We just have to do it again, in the oven at home ... a bit 'less picturesque but equally delicious:

Mix one part flour and chick peas 3 to 4 parts water in a bowl,

add salt and stir vigorously to dissolve the lumps of flour (if pressed against the wall of the bowl with the spoon.

Allow the mixture for several hours (from two to 10 hours or more)

stirring occasionally to prevent settling of the flour, and melting

Always remaining lumps.

Grease a baking dish, tinned copper with a thin layer of olive oil (one part oil for five to 10 parts of chickpeas) and pour the mixture from the center of the pan (the thickness should be at least 5 mm but less than 1 cm.

"break" the oil with a wooden spoon from the edges toward the center of the pan (up to make emergence oil spots scattered on the surface) and bake in the oven already hot . In the early stage of cooking is important to turn the pan so as to maintain uniform thickness (it is very unlikely that the oven is completely flat this avoids having thicker parts and undercooked and parts too thin and burned).

You can enrich the porridge recipe before baking sprinkle with rosemary, onions or artichokes or half-cooked with soft cheese, blue cheese, sausage or whitebait, fish typical of the Ligurian coast.

Bon Appetit!

I close today with this detail of France that made me smile: I hope to tear a hint of a smile, too!

Scabies Getting Worse Since Cream

"duecento50" cafe '

and reaches the fateful January 15, 2011!

Inauguration of the new local

Betty

Cristiano

and Andrea

here, stuff you would not believe :-) we have a very bright and very spacious

Backstage!

where there busy with a lot of zeal! But we are a team very well close and the agreement allows us to work flawlessly.

Finally we have shelves and work surfaces to no end, as are the place where our "delicatessen"!

new entry, the opening, small muffins with semolina flour that will be stuffed with slices of salami, but ... so also are very good '!

Other news' the 'red roses', finger bread stuffed with roasted bell pepper peeled, cut into strips, served with excellent extra virgin olive oil (of course, Stephen) and a terminal provolone sweet

uuuuhhhmmm ... a delicacy.

The usual cake Fiorellina salty gorgonzola dolce, in its shell crust, was accompanied by a "sister" but using the same mixture of semolina flour that, bought the muffins, I poked experiment in salt and other leavened dough. I know, I know, you do not ... trials are not made for an event, but now, the increased security risk it makes me a little something ... The second cake Fiorellina salt was "not expected" 'cause I could "risk" a failure ... Instead I have to say that the semolina flour, baking powder a little 'less but offers the palate a consistency more 'sablèe that makes even the new Fiorellina !!!!!

Largo then to browse in its various manifestations: the vol au vent with foam raw briochine to that, as usual, were snapped up in size and taste ... with the sgonfiotti mortadellina that have disappeared in the blink of an eye!

The crust and 'was then declined in

potatoes, cheese and shrimp

strudel pumpkin, amaretto and ricotta seasoned pepper

stewed zucchini and ham quiche Lorraine.

Another new entry, a magnificent roll of omelette ham, cheese and salad ... delicate!

The usual "balls" in miniature version, stuffed with sliced \u200b\u200b

Gorgonzola and Parmesan, with vegetables in the form

and a little 'fruit to rinse the mouth before the appearance ...

a wonderful fountain of prosciutto di Parma (graaaannndeeee graaannnndddde this time!), Together with various breads: rosemary, olives ... And

to h.20, 00

a beautiful and fragrant risotto with parmesan cheese, cooked properly with two bottles of sparkling wine and stir in butter and grated Parmesan cheese ...

MMMMMMMmmmmmmmm ....

not ask the photographic documentation.

A splendid risotto wave that has found a worthy place in a half wheel of Parmigiano!

Enyoj

He ended the evening with a roast meat of pork and mustard cream sauce, but vabbe 'also what' give documentation to come.

A lot 'of people and' pass on our decks, beautifully decorated with

MACO store.

past event ... successful event!

the prox :-)

Is It Ok To Bring Sympathy Card To Wake

CHRISTMAS FROM U.S. Special

Also this year, and 'we

THE BIG DAY!

Feast of affection in the eyes of little surprise, tenderness on the faces of the great ... Feast of whispered words, jokes woven and interwoven in a mutual desire to smile!

Feast of the eyes but also share some of the taste of each dish that has the pleasure to think, prepare and provide you with love!

To me the pleasure of preparing, as usual, for drinks and snacks ...

rich dish ... I shove it :-)

The word is normally ANTIPASTO means the opening of a lunch or dinner .

In particular, the hot starter and 'serve him better in the seasons' fresh ... and then spreading the menu' Christmas, I'm looking for some new idea to vary the entrees, as for the rest, we shall abide 'strictly to tradition.

I try to prepare the vol au vent with the pastry: in stock, buy because ... 'and Christmas' a time without rest, pauses and sighs of "meditation" and culinary experimentation.

But a recipe for home made pasta, sooner or later, I take it off from the little book of notes or from the peak!

Given the success, I ready to be stuffed in their beautiful tin box, like good children, the tart crust that turn into mini-quiches Lorraines.

The reliable mixture is the master in my oven and I discover a news (at least for me): According to the culinary tradition of cooking quiche should be stopped when the filling starts to swell, and you know why '?? 'Cause the filling, poured into the shell of crust, and' essentially composed of 'water, fat and proteins that swelling, transform the substances thus making' the particularly hard and compact. Swollen eye so that you do not, care for the well tarts prevent "boiling"!

With pastry scraps, left over from the composition the second layer of vol au vent, prepare torcetti panzerottini parmesan and smoked bacon and provolone (very welcome by the children!)

This year boats have offered accommodation to the crust of gorgonzola cream sauce, an idea stolen from Chicca, the feast of Christmas ... buoooonisssssime!

And then ...

photographic documentation ends here!

the pressure of the rhythms, the arrival of different groups, the cooking to be completed ... they took me to hand over the camera and documenting each course, and 'state Betty entrusted with its splendidanuovabellissimasupertecnologica machine !!!!!

Now it will take 'a little' time to "see" the result of trials ... study and load the software, find the time ... etc.. Sooner or later we'll make it:

these, for now, the suggestions

STARTERS

pies Laura

Culaccia chosen by Enzo

culatello Massimo and Silvia

FIRST

Lasagne For France, cannelloni for Grandma ... the pillars of the Christmas menu.

We wander and experiment!

cannelloni Grandma Dina

baked pasta and Mario Franca

swallows' nests Laura

SECONDS

the Grand Vizier of the touc bollit "

(priest's hat, sausages, beef tongue, chicken)

chosen care by Enzo

Mustard Cremona

of veal with tuna sauce and Mario Franca

Great Gorgonzola

Lina

Tree nuts

Franco

and

Granfinale

Focaccia

Tosi

(Salsomaggiore Terme)

We dined and toasted plenty !!!!! With a good Chianti

Massimo and Silvia,

with

"Great Couvèe Scarlet"

Quadra (Franciacorta "

The" seat "of course, between caffe 'Coffee and killing', and 'the endless dinner spot where he found a nice cup of "Superbrodo and Anolini

as tradition commands!

WONDERFUL!

This year we made

c'abbiamo: great!

Thanks to the cooperation of all, the availability

'trooped into the machine, put up the trip, always at risk of snow, frost or fog (low padaaaaaaanaaaaaaa aaah!)

the desire to continue to perpetuate the tradition of Christmas: the only party that is well worth the effort and love for all of us!

(At least for me)

Football Car Window Sayings

St.Silvestre: the streets at night and by day of

We start early for the sunset and we are already 'settled, with flat set of all points and make our foray in Saint - Raphael on the markets walk the bathrooms!

not be disappointed: everything as expected, as we expected, our memories have not cheated!

We also find that the signs were looking for: the show "La fete de la Lumiere" there will be ', yet again, this year: Saint - Raphael does not disappoint ever !!!!!

warms us with a good vin chaud and, given the time, snack and 'based

churros !!!!!

Then we begin, refreshed and warmed, the circumnavigation of wooden chalets, specially set up as Christmas markets!

Doors bonneure

Bags of spices turned into pretty squares and scented

above us and a roof of stars illuminating the evening and makes us a bit 'more' benevolent the evening: the sky 'but full of clouds ... Fortunately ... it does not rain!

It 'nice to walk these streets, overflowing with people who seem to like us not in a hurry, not having goals, but only the pure pleasure of walking by a chat. There are many "les italiens", the cost to fill us know using the cousins \u200b\u200bto keep alive the French who know their cities' on the sea all year round. Actually, it 'even more' pleasant, this sea, out of season.

With this slow pace that envelops the shops are ready for sale in a few days will close its doors for about a month but accept it and tease the tourists for the last attractive purchases.

And finally, the vision that greets us from the balcony of "home" ...

Yes, now we can only consider as "home", this corner of the Riviera that we host every time the thought is put to flight.

Fleeing from the fog, the drizzle, traffic, problems of everyday life, from the malaise of everyday life behind ... In short when we want to and that quell'evasione ', put the road between us and the problems ...

The village is completely illuminated and with a countdown that reminds us what is missing at the end of 2010, gives us the

BONNE NUIT!

THE NEXT DAY WE ARE IN CANNES!

The beautiful Cannes, despite the overcast sky, welcomes us with the aromas and flavors of its Croisette, the alleys with the most 'commercial Rue Jean Jaures, and the great walk, the way of the big names: Rue d'Antibes!

And there is still the desire to huitres

and more ...