are slow to act, you should know this, but I still very two experiences to tell.
The point is that they are too caught up in the special Christmas Blogmamma (by the way, if you report me from chores and recipe that I could put me a signal) and when I can take possession of pc , disputed item in the house as children and now her husband (his passion is Anobii), after having fulfilled the duty, I want to write ...
But I could not fail to mention two events that I attended recently: Golosaria and Evening in yellow writing Giallozafferano.
Golosaria . I decided to turn to go quiet on Monday, one day when I'm free until mid-afternoon. And I have done more, I enrolled in the workshop held by the coffee Maurizio Santin, with the intervention of famous father and the collaboration of coffee Milani. I grabbed a few secrets of the master pastry chef, a flood of words and passion, I tasted its delicious coffee together, I looked kidnapped his moves and I stopped in front of the humility of the famous father who spoke briefly in its history.
Mauritius, the new, the creativity and the boldness of the young generation. Ezio, tradition, strength and practicality. The stairs Golosaria I met him, he also like me to look at the stands of exhibitors. And I launched, I greeted him that I thought I had to do with a star and instead I met a man and his passion. He looked at me with that look white in the age of seventy who said that having fun again and I said, " this is a compliment to me .
Then each in his own way, mine was slow to focus in front of people and goods, a taste here and there and give some delicacy. I left the sliding door of the hotel carica di sacchetti (uno ovviamente ha ceduto proprio davanti a un capanello di uomini che si sono prodigati in gesti di cavalleria), ora mi gusto un po' per volta i miei acquisti (nei prossimi post una ricetta con uno di questi).
Anche Babs c'è stata, ma purtroppo non siamo riuscite a incrociarci (giorni diversi), guardate le sue foto e vi farete un'idea....
E veniamo a venerdì , prima uscita da blogger !!! Appuntamento nella redazione di GialloZafferano per una serata di cucina e chiacchiere. Arrivo ovviamente in ritardo (figli in soiree and means to settle a bit 'slow), there are almost all. By cautious and a little 'excited. But the smile of one of the girls of writing puts me at ease immediately.
munisco me a name card, apron and recipe and peek in the kitchen . Work has already begun, the stew with cous cous, one of the dishes in the program, requires a slow preparation. Cooking! The dream of every one of us, as big as my basement full of tools, spices and household appliances. There
alternates between table and hall, where a table set before us and where there are comfort items such as freshly baked focaccia with rosemary and aperitifs. We talk, we are told, is the peer recipes, it tastes (the chocolate cream pie, which by then has become a soft heart has been appreciated a lot!), Discussing cuisine and techniques.
it's time for dinner and we are ready to taste the dishes together. The talk continues.
Sonia , the hostess was able to put everyone at ease, he hit his spontaneity and brightness. The heat that is noticed according to the office, rather than an office that looks like a house, in my opinion is given by the character of this woman, who manages to be simple and to the hand so that you seem to be talking to her friend for some time.
I have dwelt too much, I end up with menu.
- eggplant caviar (it happened to me!)
- bruschetta with tomatoes and mushrooms
- felafel
- pasta with saffron cream, zucchini and toasted pine nuts
- risotto at Monza (saffron and sausage)
- cous cous with spicy turkey and vegetable stew
- chocolate cake with orange cream and soft heart
- tiramisu (made by Sonia)
I had my camera, but I wanted to enjoy the evening .... that's who he spignattato with me.
Alice Food Couture
Sos Cecilia Elena Torta
Notticreative
ELISA Revue Gourmet
Gaia shakeandbake
Alessia of thyme and marjoram
Lucia ticucincosì
Manuel of Labna
Matthew Salt and Sugar
Stefy's sweet but not too
Sibylla Easy to eat
Many thanks to the team of GialloZafferano, the next!
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