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Croce al Trebbio, Firenze - recensione d'autore

Dal Ponte Vecchio alla basilica di Santa Maria Novella è quasi sempre un bel passeggiare, anche se sotto la pioggia e al freddo e con i piedi bagnati. Alcuni secoli orsono lì il Giovan Battista Alberti lasciò il suo segno su una struttura simbolo del Rinascimento di Firenze. Sul fianco ci sono gli avelli, nicchie ad arcosolio usate come arche sepolcrali: un tempo erano noti per l'afrore in arrivo dalle tombe.

Da lì si arriva subito, andando verso Sud, in Via Delle Belle Donne e lì c'è la trattoria Croce Al Trebbio. Ci si può arrivare a caso mano nella mano o andarci di proposito il giorno dopo averla vista e aver pensato "Domani veniamo qua a mangiare". L'ambiente è piacevole, con muri decorati da una striscia di mattonella di terracotta e ai muri qualche manifesto di qualche vecchio film, qualcosa come "Gone with the wind" o qualcosa con la Audrey Hepburn. Tra tavoli in legno e tovaglioli in cotone colorati ci accolgono camerieri memorabili per il servizio celere.

starters choose a mix of Tuscan chicken liver crostini and a tasting of toast. The first is a plate of ham and finocchiona and a slice of bread with lots of chicken liver pate, the other includes, in addition to the innards, the one with smoked cheese and anchovies, one with tomatoes, cabbage and one with beans. On this we expected a little bit better, oh God, that even then I ordered it and I ate.

For the first one goes ribollita and blindly going for the crepes Florentine. The first is just different from what I eat at home, but, until proven otherwise, I live in some one hundred kilometers further north. But even just different from how I thought. Here comes dry spoon to eat. It's not really how I imagined the typical soup of Florence, but I liked it in its newness. The crepes Florentine, however, are nothing but crepes with ricotta and spinach and covered with hot sauce good.

Good panna cotta, but is made with those prepared in bags. Mica us to damn us.

Account Final Joint liver sausage and toast € 6.50, € 7 tasting croutons, ribollita 6.50, pancakes € 7, € 4 panna cotta, water € 2.50, € 4 a glass of Sangiovese , 2 € 5 seats. Total € 42.50. There are.

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Mangiafuoco, Firenze - recensione d'autore

Around Florence there is everything. Enter into a square and you are a Brunelleschi and the largest masonry dome ever built, around the corner and find a kebabbaro. Wrong road and find the Faculty of Philosophy and Letters and then the hospital, but there is also the Chinese take-away and then a square with two fountains, from which it takes its name. There are restaurants of inquiry, the pizza, the spaghetti, the fast-food for homesick Americans. There is a balcony of the new market, the statue of the boar rite and there is also the one with the stand that sells the legendary sandwich with the lamprey, but there are also many restaurants around.

Walk, walks, kisses here, kiss there, and still walks, takes a sudden hunger for not just around the corner. Perlustrattivo few steps so as not to seem so unprepared for his arrival and choose steak eater, it says "typical Tuscan cuisine, is in Guelph Street, 24 / R. Before entering a question I ask myself: still in school studying the Guelphs and Ghibellines, or even longer know who they were? Although the path of those who claimed the papacy, the choice is sure to do well.

The environment is small, the tables are made of wood, although the above edited in a restaurant, there is not salty and the bread of rye. Some might point out that in the room not just Tuscany sono e in un cucina sono al di sotto del 30° parallelo Nord. Dettagli sono, l'uomo migra. Il menù ci piace, il servizio gentile e attento anche. Come antipasto scegliamo la cosa che notiamo per ultima: un tagliere di formaggi. Sono tutti pecorini con miele e marmellata di pere: c'è quello stagionato, quello con i pistacchi, quello al tartufo, quello con il pepe e quello più fresco. Quattro fettine per tipo. Ottimi.

Se quello al tartufo è pieno di piacevoli sapori, quello al pistacchio una piacevola sorpresa sconosciuta. Via tutte le posate prima del secondo e io mica me lo aspettavo. Ordiniamo un ossobuco, che si traduce in ossobuco con verdurine. Normale, ma c'è il midollo: rete vitale e mero gusto. Ordiniamo la trippa alla fiorentina, che è buona, in zuppa con pane tostato e una spolverata di formaggio grattuggiato. Roba da buongustai.

Il conto finale così recita: 2 coperti 3 euro, formaggi misti 16.80 euro, ossobuco 13.40 euro, trippa 9.40 euro, che con bevande (un 1/4 di vino e un'acqua) e caffè fanno 50.60, diventati 55 con la mancia. Non Mancha.

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Trattoria Clementina, Sirmione - recensione d'autore

Mia nonna si chiama Caterina, la sua si chiamava Clementina ed è proprio il nome che Francesco Targa - non un debuttante nel mondo della ristoranzione - ha dato alla sua trattoria, inaugurata i primi giorni di novembre.

Il locale è in centro a Rovizza, nella piazzetta della frazione di Sirmione oggi facilmente e comodamente raggiungibile anche in tangenziale.In quella piazzetta un tempo sicuramente c'era il sabato del paese, ora ci sono bambini in bici e un monumento ai caduti onora la Repubblica. Quando entrate non vi metterete di sicuro a chiacchierare della Storia dell'Italia, ma quelle mura hanno sentito i rimbombi delle bombe. Le stanze sono alte con travi in legno, che, a occhio, direi essere state rifatte nel secondo dopoguerra.

Aprite la porta e Francesco vi accoglie e vi mostra il locale e la prima cosa che noterete sarà un tavolo con i dolci fatti at home and some food in season, like mushrooms now, which are used in the kitchen. There's outer space outdoors for warmer days, there is a basement with a table for wine tasting, there are three rooms not too big but spacious with wooden tables, white tablecloth, brown napkin, cutlery, glasses tulip for the wine and the classic one for water.

change the menu every month or so. This means that over the weeks and the change of the products available change as the dishes on offer at the time the grandmother adattave the pots with the seasons.

wine go on the safe, the flavors are not discussed: Marzemino pure da una cantina delle colline moreniche gardesane. Di questa a prezzi onesti sono proposti vari vini, tra cui ovviamente l'autoctono Groppello, ma ci sono anche alcune bottiglie di più noti e ruffiani vini il cui prezzo è pari alla loro notorietà. Certo, dimenticavo, c'è il Lugana, ma con la carne lo bevete voi...

Gli antipasti già ci mettono i primi dubbi, mangeremmo tutto. Siamo in tre e, infatti, ordiniamo come suggeritoci un misto: formagella di Collio (Valcamonica) con marmellata di mele e cannella, fatta in casa (ottimi assieme e separati); gnocco fritto con salumi mantovani (ben fatto e salumi di qualità); ragù di faraona e chiodini con polenta di potatoes (good), grilled vegetables with balsamic vinegar (well done, light and tasty).

calm weather, no rush. The blood flows from the brain to the stomach, the queen of the humors whose support he thinks that drink red so beloved by Bacchus. Francis suggests, explains, entertains and we choose. On the one capunsei with butter and sage, very good, just consistency and butter in the right dose. The other first but not least, at least by name and by the scents of others bigoli tastasal and beans, pizzoccheri gratin and leek soup, potatoes and small dumplings. At least until the next menu ...

In two prefer to continue with a second. There are spare ribs with cabbage, just eat at home, and cut red chicory, but in our preferences remain behind the washer with herbs and pork and cabbage stew beef Groppello, accompanied by cooked and raw vegetables . The first is a cotecchino like the shape of a vertical section eponymous sandwich accompanied by field greens and shaved parmesan: not recommended for those who do not like strong flavors, like us. The second came with polenta and tender and very good. Do not taste so good as a pot roast time. And good Clementina!

The head has less and less blood, but the throat is never satisfied. Also takes the cake. There are four and each one has proposed or Muscat or grappa. I choose the walnut cake, excellent! Shortcrust pastry (I think) on the outside, soft inside layer of jam in the middle, above the nuts. I melt there.

The bill? Around the 75 €. A local beginner satisfactory.

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THE PRECISE MEANING OF PILATES WITH KITCHEN

Today the sun shines ....

weird weather ... makes us feel a bit 'all uneven ... Personally

the sun to charge me (if I say so in this difficult period of life, we can believe)

The sun coming in my life makes me productive and proactive.

Firstly, I am very happy with the results I am having with my test program to pilates on children with autism.

I have to thank the availability of the engine as Cirella Isidea Association ( associazione.isidea @ hotmail.it   ) che sta motivando i ragazzi e le loro famiglie nella sperimentazione di tale progetto.

Per ora è davvero in embrione, sto entrando nel loro mondo e sto cercando di farmi riconoscere come persona da seguire e ascoltare, persona di cui fidarsi.

E' un lavoro di grande responsabilità che sto facendo con la leggerezza di un'amica di famiglia, supportata dai loro terapisti.

Vorrei riuscire a dar loro una marcia in più per muoversi e attraverso il movimento anche comunicare e socializzare, e perchè no dargli un supporto di attività fisica per la loro crescita.

La strada è ancora lunga e sto comunque facendo ricerca e cercando scambio con chi potrebbe aiutarmi in questo project.

I am also very happy with my new adventure on "Shots of taste" http://www.scattidigusto.it/

I was given the opportunity to support a healthy cooking tips, a pilates exercise you can play alone with my directions.

Thanks to Vincent's heart.

I hope the hunger is eating (never more apt phrase) and that many of you curious to approach this discipline.

Just today are immersed here in my notes and my hand, to choose the exercises that you can photograph and propose in future releases.

I realize that even here the Pilates and traveling Kitchen together.

fact, I have the same spoiled for choice when a recipe and decide the changes to be made healthy and taste, as much as I decide to propose a year and add the preparation or variant.

are a small movement of the chef. The recipe

make me mouth water when I think of adding equip, or weigh various fitball.

While I tell you this, I immediately picture.

A colleague of mine ... (I call it chef .. for sure too).

When you are in the classroom study courses to teachers, he always gives us a feast of ingredients .. overflows variants ... almost to the limit dell'indigestione didattica.

Vi dico si esce sazi e non solo... anche con la "doggy bag"

Si ve lo cito.. non potrei fare altrimenti .

Il suo nome è Enrico Ceron http://www.enricoceron.it/ .. chi avrà la fortuna di incontrarlo professionalmente , mi sarà grato.

Mi prenderete per una presuntuosa, ma in italia siamo pochi ad avere l'idea della condivisione, del lavoro in team, dello scambio = crescita. Noi 2 appena ci siamo conosciuti almeno 8 anni fa, abbiamo avuto questo slancio empatico, e senza nemmeno dircelo troppo, è partito questo feeling professionale che ha portato tante cose buone.

Credo nel valore della parola SINERGIA , e noi chef sia per la panza che per il corpo, dobbiamo crederci ogni giorno di più.

Nell'attesa che l'idea di "fusion" arrivi anche per noi , nel mondo dello sport, fitness, wellness....

vado.... ho un ROLL UP che mi si brucia sul fuoco.

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CLOO BIO (ie do not call foodblogger)

Beh il bio ha un significato multisfaccettato.
Inizialmente l'accezione del termine riguarda la mia pura e semplice biografia.
No non voglio tediarvi su com'ero da bimba... magra, grassa, golosa, curiosa.
Solo roba contemporanea.
In questi giorni la mia vita sta attraversando un ennesimo punto nodale (credo che sia per tutti so)
You know those moments when we do not sleep for thoughts and where you ask ... "It will be good or bad?" .... "Reborn ?"... "What a mistake I made ?"...
Well ... in a very hot Sunday in mid-November, I find myself wandering around the house with a thousand questions ..

In recent days put on my beautiful blog with lots of love and ardor, langue ..
I know .. normal, but I'm sorry. That
post written straight off, my third post, he had been so successful and I now do not have the "coherence" to stay in line.
Currently I can only think of things edible ...
Grandfather Freud would say that I need security and that the role comforting food is enormous. As it happens
fielding recipes of pastries, cakes, exactly what goes against my mission.
So while I'm there .... pass the time .. or rather, hanging out ...
I realize that I mentally organize recipes and that everything I did yesterday morning till now, was nothing more than trying recipes and browse through blogs.
not enough.
organize the same recipe to make even in containers, and then photographed.
(calm down for this ... I have an alibi and there is also a culprit ... is that short paleserà)
me So the question arises (ebbasta, it hurts to ask all this) ..
"But is not that voglio fare la Foodblogger pure io ?"
Oddio.. penso di no.
Certo è che sta diventando molto fashion.. come tutto ciò che concerne la cucina.
Non so più nemmeno quanti ce ne siano... e tutti di un talento e una professionalità pazzesca.
Figuriamoci cosa c'entro io così empirica e pasticciona.
Infatti la risposta si è palesata immediatamente in un "no".
Mettiamola così...
Non sono una grande cuoca.
Non so fotografare in modo professionale.
Scrivo un italiano "selvatico" (come è anche il mio inglese)
Dalla mia parte ho : passione, simpatia (si me lo dico da sola) e voglia di fare/comunicare.
Non ultimo il mio lavoro e le mie conoscenze in this field. For this
..
I authorize you to call me ...
oh my God how can you call me?

she is looking for inspiration ... but "miaauu" does not fit ... :-D
Well-fit-core-bioblogger??
the ball to you ..... find me a definition ... (Have you ever seen that melts together the nodal point).

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Today we put our hands in the dough - Autumn flavors

Today there ragguaglio quickly .. About
of speeches made on the quality of things to choose from.
I started to mix the chestnut flour, try removing the desire for alternative
pasta.
So I tried to make a pasta making 100 grams of chestnut flour and kamut 50
Knead well and let stand for half an hour.
now very hungry and had not yet the Eric Clapton of the rolling pin, I preferred to pull and cut with the machine.
And I know ... I scolded.
Today was dress rehearsal.
After that I cut and sprinkled with flour, I expected a little more '...
is very soft and we risk the appiccicume.
cooked in salted water and drained ..
stir in ricotta, pecorino cheese and basil leafs.
The flavor of the pasta is fantastic.
For next time I intend to try it with a good pesto
brought fresh fresh from breakfast. Meanwhile, look at the beautiful
caratteristiche che ha questo piatto...
Guardate le calorie senza però far troppo affidamento (ricordate cosa vi ho
detto nel primo post di Ultrametabolismo ?)
Possiamo esser fieri di aver fatto un bel lavoro.
Lo stomaco ringrazia e la forma fisica...pure.

	13 g Energia 263 kcal Nutrienti Proteine Lipid (Grassi) 9 g glucide (carbohydrates) 52 g Starch 38 g 11 g sugar 8 g fiber Minerals Sodium 114 mg (sodium in foods) Potassium 475 mg Ferro 2 mg Calcio 139 mg Fosforo 203 mg Vitamine Vitamin B1 (Thiamine) 0.08 mg Vitamin B2 (Riboflavin) 0.32 mg (*) Vitamin PP (Niacin) 1 , 18 mg (*) Vitamin A 148.70 mg RE Vitamina C 0,00 mg (*)

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La Boca is the strace never know if my de Aca

And that is why the goat cheese after a meal embarrass me

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Il vino novello e la sua decima Vetrina a Polpenazze del Garda

If the smells of must have the fragrance of October, the new wine is definitely the flavor of autumn, ahead of fonts and colors the new harvest. A Polpenazze sul Garda for ten years, the council organizes a party to celebrate. This year will be joined to the wines of organic farms. Before talking about the event you need to make a clarification with no new wine means wine, and whole other thing.

If here on the lake there are few who make it, maybe even less are the places where we can drink. Is considered by many to lower quality wine, originates from the French model, the Beaujolais Nouveau, which is based on the Italian production. This drink comes from a particular production and different from the usual wine, so much so that some people even consider it wine. This method was developed by a team of French researchers in 1934. Newly harvested grapes are placed in special tanks, which, saturated with carbon dioxide, are closed for one to three weeks. The grapes do not come in contact with air. After crushing the grapes and maceration for two or three days, here is the novel ready to be bottled.

Soon the fashion has passed the Alps and became a fixture in the Bel Paese. A spontaneous question is: how does a wine to be ready a few weeks after harvest? The answer is carbonic maceration. The result is a very fragrant. The novel, in fact, is characterized by freshness on the palate and fruity bouquet typical of red berries and raspberries with floral: goes well with autumn dishes.

not be placed on the market before 6 November of each year and Polpenazze the "Showcase of the new wine" this year is scheduled from Friday 12th to Sunday 14th in the hall of the sports field, in Via Cesare Battisti. If the first night will be a party dedicated to celebrate the volunteers in the country, the display will open Saturday, but the peak will be reached Sunday morning with a romp through the streets of the country by tractor, which will be welcomed by the band in the square, the notes of which will return to the football field.

If the new wine goes well with the chestnuts here can enjoy a gourmet beef with novel, designed along the lines of that prepared by the Barolo. There are other traditional dishes. Inside the hall there will be a free tasting counter where you can taste wines before sitting at the table and filling their bellies. Last year the novel was 9, this year will be accompanied by wines from organic farms. A Polpenazze are 7. In both cases it is little-known wines.

from various wine labels expects and demands a new font soft, round and fruity. In the first harvest of the glass color is important. It should not be very full, but not low. A bright red and inviting, which must follow a scent known to cause instant and intense pleasure.

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Slowly you begin to speak of "fair food" - food

Mi sono appena imbattuta in una "americanissima" trasmissione del Dr Oz...

Si certo molto show e poco wellness... reale.

Però laddove impazzano trasmissioni con la Parodi o Nigella, permettetemi di dire che il popolo deve sapere.

La tv fa informazione ahinoi , e anche se in modo molto "varietà" , almeno si cominciano a masticare a bit 'concepts of right.

Here it is our Doc America .. Today you zap

I heard him say things that we feel in Italy for some time, although we still do not get used all ...

I must say that the concept that I really liked was the one who told us to eat white flours and refined.

....." The refinery, which in ancient times was a luxury, it makes the bread softer and more conservative meal - a serious problem for men ancient and modern poor countries - but leaves almost the only starch, which from heat, too many calories, not protect against anything if not from the thinness. But lose nearly everything in whole grains protects and prevents, like fiber, saponins, protease inhibitors, phytates, lectins, essential fatty acids, polyphenols, B vitamins, minerals, rare

I quote ....." from the blog http://alimentazione-naturale.blogspot.com/

This post just wants to stress the importance of communication and information.

Our life is too hurried and distracted we are doing to become the perfect prey the advertising industry and thus enters strongly into our heads as to be viral as we say today ...

broadcasts are sponsored kitchen dalle industrie alimentari, ovviamente non posso dire cose che andrebbero contro i loro investitori...

 In italia comincia ad apparire quelche trasmissione del Doc Oz sulla 7.

Però io voglio rilanciare e postare un video molto più serio.

Il dottor Berrino è Responsabile del Servizio di Epidemiologia dell’Istituto dei Tumori di Milano,

Cominciamo da qui.... questo vuole essere un primo passo per l'informazione.... una via verso il "Food Coaching"... a cui tengo molto.