Cibo - Food - Essen

Sometimes I cook a lot...wtf, everyday I cook a lot! The reality is that I love to cook, I love to see how the food can be transformed by the hand and how this process can be different from country to country.
Another problem is that almost everyday, I feel the need to eat something sweet especially in the night (I know I'm sick), so I prepare cakes, pastries, cookies ecc ecc because I don't like to buy sweet things at the supermarket, I never know what's inside, fat, dyes, preservatives....brrrrrrr, but I confess, the only thing that I can't resist to buy is Nutella. Nutella for me is like a drug, I'm not joking, and for this I buy it only one time in 1-2 mounths (this is the limit that I set and up to now is working good). But this is another story...and shit, the limit that I fixed doesn't mean nothing because anyway I eat a lot of trash every day...

Crostata di riso e cioccolato

Budini di riso

Millefoglie

Of course, our italian traditions are strong and visible and the most part of our dishes, but we are (especially zett) open to discover all the other recipes come from other places.
It's hard to find good italian ingredients here, and the german traditions is...brrrrrrrrrrr... and this is also why we try strange and ethnic combinations, but if you want in any case to eat a good pizza, you can come around nine pm on wensday or saturday every weeks at our place.



 Cestino di pane con insalata mista

Pseudo borek casalinghi

Gnocchi di patate

 Filetto di rana pescatrice con melanzane ed olive



Dischetti

Bäckerei Ladewig

Oggi ci sono 10 gradi, il sole...insomma proprio il classico tempo berlinese di inizio Febbraio.

Ringraziando la nostra stella fortunata, ci siamo concessi una porcata in stile tedesco e siamo entrati in questa simil pasticceria, ripeto in stile tedesco e quindi con niente grande meno e contenente meno di panetto di burro.

L'odore è favoloso, le dimensioni inquietano, ma siamo stati coraggiosi e ci siamo buttati in un Riesenpfannkuche con marmellata di prugne inside di circa 16 cm di diametro (non sto scherzando) ed un apfelkrapfen di circa 19cm diam.

In pratica un suicidio.

Non me ne vogliate, non conosco esattamente la traduzione di riesenpfann ecc, ma sembra essere una specialità berlinese, cioè che solo qui le fanno di queste dimensioni.

Tutto questo per festeggiare la carie che ho scoperto ieri sera di avere, con mal denti annesso.

Fate voi la proporzione commessa/Riesenpfann (che sono chiaramente quelli in alto a sx)

Bäckerei Ladewig, Oppelnerstraße 4-5, Berlin



Cooking Art / Lesson #4: Cutting the fish

This is an amazing demonstration how the japanese can manage the meat of a fish.
No raw fish better than this...still alive.

Please look accurately the fish at the end of the video.

Cooking Art / Lesson # 3: MotoPerpetuo

Cooking Art / Lesson # 2 : Launching

This time we're in India and we learn how much the teamwork can be useful, funny...and precise.

Cooking Art / Lesson #1: La Pasta

The pasta is one of the oldest and most simple food.
To prepare it you need just water, meal, eggs (most of the times) and salt. Then you have to mix the ingredients together until you'll obtain something like a ball.
After this there are a lot of different ways to model this ball and to realize your fresh product.. spaghetti, tagliatelle, ravioli, gnocchi, noodles, cannelloni, lasagne, straccetti, pici, tortelli, tortellini, ecc...