Right, so today in my geography class <- I sound like a nerd!
we were talking about cows ! So anyways.. Somehow this mad yoke emma comes up with this crazy notion.. of CRUSHAA!
Oh I hadn't laughed so hard in my life.. I thought me lungs would collapse or explode :O
Yesh, I have a CSPE tests tomorrow, I plan to just wing it !
Haha the teacher is so funny but she scares mee
PWND!
I have a grind tomorrow!! And I haven’t done all of the homework teehee .. oh well
So since I had loads of stuff to do, me Father.. Benjamin.. told me I was not allowed to attend this magnificent carol service, of me cousins mams school . I really wanted to see Martin in the backround. :O dun dun dunnnn
So I’m missing out on some amazing time, well I should tbh be doing my maths homework, but yannoo.. oh well, what can ya do
Teehee, so I was telling “you” (as in no one), I had a maths test today, it was funny how bad it was
Civaa.. this other crazy chicka <– ME NEW WORD was out of school today, I think she was mitching like Aimz..
Wa wa waaa.. its okay though because hopefully she will be in tomorrow because I have to tell her that my new word is chicka, she thinks I’m crazy and .. I guess I am soo.. teehee.

okayy, so in a few minutes my family and I are opening a bottle of bubbly to celebrate my sister signing the deal of the house!
Woohoo! I’ll be over in her gaff all the time. She says she has no money to do up my room but I don’t mind I will sleep on the couch.
teehee. I will probably make some weird noises, that EMMA me cousin does be knowing about

Rightio, Ciao.
Una pizza margherita.
xx

I malvagi di professione dicono che è tutto un trucco per far colpo. Strategia di marketing, insomma.

Dicono che c’è qualche anima bella, appena l’occhio scivola in coda al menù, pensa al refuso e nagari si sente in colpa.

“Ma come, qui sta scritto che la pizza Emozione costa 575 euro! magari manca una virgola…”

Alla fine hanno ragione i malvagi: in una pizzeria di Bologna c’è una pizza che costa quanto mezzo stipendio di un manovale.

Alla faccia della crisi.

In un anno e mezzo, di “Emozioni”, ne hanno appioppate solo due.

Le ha ordinate un industriale per festeggiare lo yacht appena arrivato per una cena a lume di candela lui e la moglie; hanno ordinato con due giorni di anticipo.

Già perchè sei vuoi emozionarti ti tocca pure aspettare.

Sta scritto sul menù, quello su carta e non su quello elettronico del sito del locale, dove la pizza più cara del mondo non è menzionata perchè anche questo fa parte della strategia del locale.

Emozione da ordinare con 48 ore d’anticipo: spuma di pachino, petali di storione al Lagavulin e caviali selezionati. 575 euro.

E qui cominciano i guai, perchè i caviali selezionati bisogna farseli  mandare dall’Iran, e i petali di storione li marinano in un whisky scozzese prodotto solo da undici persone in tutto il mondo.

Il locatore dice che da loro si trova anche l’autentica pizza napoletana fatta con tutti i crismi della tradizione, poi si può puntare al top.

E la gente chiama a casa dicendo: “sai mi trovo in un locale dove c’è una pizza che costa 575 euro.

La storiella ha fatto il giro del web e qualcuno ha scritto a chi conosce le materie prime se è un refuso o il prezzo è corretto.

Lo chef Pasadel replica: “dipende se è per 24 persone…”

Insomma hanno ragione i malvagi, il trucco c’è e ha la stessa funzione del boato di coda ai fuochi artificiali: farsi ricordare.

Perchè con una “Margherita” a 5,50 euro, buonissima per carità, rischi di scomparire dalla faccia della terra.

Pizza is everyone’s favourite fast food. A soft crust topped with a zesty tomato sauce and smothered with a generous layer of cheese. Difficult to resist?
To make it a part of your healthy diet, all you need to do is to trim off all the excessive visible and invisible fat to make a low fat version of Dieter’s Pizza.

Baking Temperature : 200°C (400°F).
Preparation Time : 10 mins.
Baking Time : 25 mins.
Cooking Time : 40 mins.

Makes 2 pizzas (8 serving).

So, after spending a morning with Giotto and his magnificent frescoes, Sasha and I grabbed a cab to Sarmeola di Rubano, just outside of Padua, to visit Le Calandre. Run by brothers Massimiliano (in the kitchen) and Raffaele Alajmo, Le Calandre is a 3 star Michelin rated performance art experience hiding out as a restaurant. Only 28 when he received his third star, Massimiliano is a true artist, whose surface is the palate instead of the canvas.

Chad & Sasha with Massimiliano and Raffaele Alajmo

Lunch began with a collection of amuses. The first was three tastes: a mini pizza margherita, cod fish salad encased in fried polenta and sprinkled with curry power, and an amazing little ball of Fassone beef carpaccio on a stick topped with shrimp crudo, chive and pink Peruvian pepper. There was something inside the Fassone ball that gave it a Rice Krispie-like crunch; I have no idea what it was but it was delicious.

Three Tastes...All Delicious

Along with the three tastes, we were served a mozzarella tagliolini atop a pomodoro and caper sauce. The skinned tomatoes were garden fresh, just bigger than cubed and perfectly complimented by the low salt, eel-like mozzarella tagliolini and the salty, big Italian capers. It was at this point that I ordered a glass of Flor di Uis 2006 Via di Romans.

At the same time, we were presented with the following bread basket.

Bread anyone?

For our first course, we split the Antipasto, which is a tomato garden on a plate. It consists of chopped, just picked fresh, red and green tomatoes fava beans, green beans, ricotta, basil, chili pepper and extra virgin olive oil.

A tomato garden on a plate

For our pasta course, I had maltagliati (a double wide noodle) with white asparagus, botarga, butter and parmesan. It was served in a huge stone bowl. Although everything about this dish suggested that it would be heavy, it was surprisingly light, hearty, creamy, salty and delicious.

Maltagliati and botarga anyone?

Sasha was treated to Lasagnetta with a lamb ragu. This dish is one of the finest lasagna’s you will every eat. The round noodles were perfectly cooked and had a light texture to them. The lamb ragu, sweet and savory, was topped with creamy bechamel and complimented by subtle ricotta. We were again amazed by the lightness of the cooking for what is traditionally a heavy dish.

Little lasagna, BIG taste

My meat course was a real treat; roast suckling pig with cream of potatoes, and amatriciana sauce. The pork was tender with a crunchy top, sweet and flavorful. The amatriciana was the best I have ever had; rich tomato flavor with the savory taste of bacon and just the right amount of spice. A forkful of the pork all’amatriciana combined with the creamiest, silkiest, smoothest potatoes I have ever eaten, brought my tastebuds to foodie heaven.

Sasha had a perfectly cooked and tender medallions of beef over broccoli with puff potato crisps, egg sauce and basilica peppers. The kick off of those peppers combined with the rich sauce really made this dish shine.

Although we passed on the cheese carts (yes, there are 2 of them!), but I thought I would capture it so I could share its treasures with you.

But we did finish the meal with some nice petite fours.

If you want to see more about the menu, you can download it here, but you’ll have to be able to read Italian. Also, Massimiliano has produced a beautiful and artful cookbook, titled “In.gredienti”, which was awarded the 2007 Gourmand World Cookbook Award for the best cookbook in the world. If you have $350 to spend on a cookbook that you probably can’t cook anything from, but want something that will look spectacular in your home, click here.

We’re back in Kuta for Kari’s birthday! We were so happy to get out of Sanur…that is until I realized that I forgot a few ziploc bags full of junk, including my camera and ipod chargers and my malaria pills. I was a little more worried about the chargers than anything. Luckily, a $14 cab ride was the sum cost of their return.

Sunday night was spent enjoying Kuta in all its glory at the dance club. There’s pretty much no better way to kick off a birthday week (yes, Kari needs a whole week!) We finally met some fellow Americans (that’s a rare treat–everyone thinks we’re Australian until we speak) who enjoyed dancing as much as we did.

Yesterday’s highlight was watching the sunset on the beach while sharing some headphones and listening to MJ…among others.

Today we went to the beach bright and early (for us anyways) so Kari could surf! …it was so fun to watch and this is the perfect place to learn. I was a little too wiped out, so I played photographer. Next, we’ll be getting pedicures before getting some pizza margherita and a little more dancing before we head back to bangkok (boo…) in the morning!

Dal libro della Fata Farina… le ricette per essere Maghi in Cucina!

Utilizzeremo per questa ricetta i nostri prodotti :
Farina Fiore Pizza de Le farine Magiche Lo Conte

Per 6 persone 40 minuti facile

Ingredienti :
500 g di Farina Fiore Pizza
25 g di lievito di Birra
fresco 2,5 dl di acqua tiepida
una presa di sale
500 g di polpa di pomodoro
300 g di mozzarella di bufala
basilico fresco
olio sale.

Preparazione
Versa la farina a fontana, sbriciola il lievito al centro e fallo
sciogliere con 2,5 dl di acqua tiepida.
Mescolando forma l’impasto e fallo riposare per trenta minuti, in un
luogo caldo, coperto da un panno umido o da una pellicola per alimenti.
Stendete la pasta in 6 teglie piccole e rotonde e ben unte d’olio.
Distribuisci la polpa di pomodoro, aggiungi il sale e completa con la
mozzarella di bufala a fettine e un filo d’olio. Cuoci nel forno già
caldo per 20- 25 minuti.
Una volta tolta dal forno arricchisci con basilico fresco.

Cenni storici sulla Pizza Margherita :
Questa pizza venne inventata da Don Raffele Esposito nel 1889, il pizzaiolo più famoso dell’epoca a Napoli come simbolo tricolore in onore della Regina Margherita, che per ragioni di rango non poteva recarsi in pizzeria.
Così chiese che venissero a preparargliela nella Reggia di Capodimonte,
con gli ingredienti di cui era ghiotta, pomodoro, mozzarella e basilico.
La pizza più diffusa a quell’epoca era solo con aglio e olio, solo più
tardi venne arricchito di pomodoro, mozzarella e origano.

Le origini della Pizza Margherita

Pomodoro e mozzarella, oltre a farina, sale e lievito, sono gli ingredienti di base della pizza margherita, uno dei piatti più amati in tutto il mondo e le cui origini sono da rintracciare nell’arte culinaria napoletana.

Già a metà del ‘700 nel Regno di Napoli nasceva dal connubio tra pasta e pomodoro la pizza, un cibo molto apprezzato sia dai ceti poveri che tra quelli nobili.

Fu però solo nell’800 che nacque quella variante della pizza napoletana nota come pizza margherita.

Secondo antiche credenze popolari nel 1889 Raffaele Esposito, il pizzaiolo più celebre di Napoli, venne invitato dalla regina Margherita di Savoia alla reggia di Capodimonte affinchè assaggiasse la pizza.

Il pizzaiolo creò e dedicò alla sovrana una pizza a base di basilico, mozzarella e pomodoro, tre ingredienti a cui corrispondevano i colori della bandiera sabauda, rispettivamente verde , bianco e rosso, e la chiamò, in onore della regina,“Margherita”.

Una festa in grande stile per la regina delle pizze

A distanza di 120 anni da quella data, Napoli ha deciso di dedicare una vera e propria festa al piatto più amato dagli Italiani.

Proprio oggi, giovedì 11 giugno, tamburini, sbandieratori ed oltre 100 figuranti indosseranno abiti di fine ‘800 sfilando per le vie della città. Una carrozza trasporterà la regina Margherita di Savoia da piazza Plebiscito per le vie principali della città. Un corteo giungerà fino al locale erede di quello in cui lavorò il pizzaiolo Raffaele Esposito, la pizzeria Brandi, dove tranci di pizza Margherita verranno offerti da sedici “pescatori” alla regina e ai passanti.

Articolo di sdamy.com

Featured Dish

Did you know that the Pizza Margherita was named after the queen of Italy, Margherita of Savoy? There are many traditional toppings for authentic Neapolitan pizza but the queen of all pizzas is the Margherita.

Fresh Mozzarella di Latte, Tomato Sauce and Basil $9

Recommended wine pairing: Primitivo by Cantele (Puglia)

You better cut the pizza in four pieces because I’m not hungry enough to eat six.
~Yogi Berra

Pizza has a lengthy and storied career despite its lack of a precise birthplace or fixed home of origin…an eternal, jiving gypsy of foods.

Tracing the history of pizza can prove tortuous. Any number of cultures or peoples who mastered the art of heating a mixture of flour and water on a stone could rightly stake claim to inventing these sumptuous edible tables. I will offer an abbreviated, anecdotal (far from academic) version. Chronologically precise? Doubtfully.

Evidence of flat breads have been found at prehistoric archeological digs. Breads we now call focaccia may date back as far as the ancient Etruscans. Focaccia literally means “flat bread,” from the Latin root focacius, meaning hearth.

Ancient Egyptians celebrated the Pharaoh’s birthday with a flat bread seasoned with herbs; and early historians such as Herodotus, described centuries old Babylonian recipes that bear resemblances to contemporary pizza crust. The ancient Greeks baked round flat breads annointed with oil, herbs, spices and dates which they called plankous or plankuntos. During lengthy marches, soldiers of the Persian king Darius the Great were known to bake a form of flat bread covered with cheese and dates upon their shields. In the epic Aeneid, the classical Roman poet Virgil alluded to the practice of using bread as an edible platter for other foods: “…we devour the plates on which we fed.”

So, a loose thread has developed that pizza gradually evolved from the ancient flatbreads relished by varying cultures in the Mediterranean rim. However, little debate exists that Italy took pizza to today’s level.

Pizza adopted its more current form in pre-Renaissance Naples, where impoverished peasants used limited ingredients (wheat flour, olive oil, lard, cheese and natural herbs) to make a seasoned, garnished flat bread. Later, tomatoes were brought to Europe from Peru and Mexico of the New World. Tomatoes were originally believed to be toxic; fortunately, the poorer denizens of Naples mustered the courage to add this once strictly ornamental pomidori to the crusty dough, creating the first basic tomato pizza.

In the late 18th century, Naples bustled and street vendors bought pizzas from small stands and sold them in slices from lidded metal boxes or narrow boards. A pizza delivered to King Ferninando I and Queen Maria Carolina was said to be so well received that the king had a red tiled pizza oven built at the royal palace.

In 1889, King Umberto I of Italy, and his wife, Queen Margherita were touring Naples. They asked to sample the fare of the most celebrated of the current pizzaiolis, Raffaele Esposito, even though partaking of such peasant fare was thought unseemly for royalty. Not wishing to disappoint, he prepared several pizzas, one of which was patriotically dressed with mozzarella, basil, and tomatoes (the tricolors of the Italian flag)…dedicated to the Queen and coined “Pizza Margherita.”

Pizza migrated to America with Italians in the latter half of the 19th century, but did not achieve broad notoriety until after World War II, when servicemen stationed overseas returned to the states craving these newly discovered exotic pies.

The actual word “pizza” may be a derivative of the Latin word picea, a word which Romans used to describe the blackening of bread in an oven. Others assert that the word pizza is rooted in an Old Italian word meaning “a point,” which in turn became the Italian word pizzicare, which means “to pinch or pluck.”

Do not be deluded into thinking that pizza is some complicated dish unworthy of your efforts or too banal for your guests. Pizza is not only sublimely delicious…strewn with a bevy of fresh ingredients, it is a visual feast.

PIZZA DOUGH

Extra virgin olive oil to coat bowl

1 C warm water (105°F to 115°F)
1 envelope active dry yeast packet
1 T organic honey

3+ C all purpose flour
1 t sea salt
3 T extra virgin olive oil

Pour warm water into small bowl; stir in yeast and honey until it dissolves. Let stand until yeast activates and forms foam or bubbles on the surface, about 5 minutes.

Rub large bowl lightly with olive oil. Mix flour and salt in stand up, heavy duty mixer equipped with flat paddle. Add yeast mixture, flour, salt and olive oil; mix on medium speed until combined, about 1 minute. Refit mixer with dough hook and process at medium speed until the dough is smooth and elastic—or transfer to lightly floured surface and knead dough by hand until smooth. Kneading helps develop strength and elasticity in the dough. During this step, add more flour by tablespoonfuls if dough is too sticky. Work dough with hands into a smooth ball.

Transfer to large oiled bowl, turning dough until fully coated. Cover bowl with plastic wrap, then a dishtowel and let dough rise in warm draft free area until doubled in volume, about 45 minutes for quick rising yeast and 1 1/2 hours for regular yeast. Punch down dough and work with hands into a smooth ball. Cut and divide into two rounded equal balls.

Place dough on well floured board or large work surface and roll out, starting in center and working outward toward edges but not rolling over them. Roll the dough to roughly 12 inches in diameter, but always feel free to create any shape to your liking or whim. Transfer to a pizza paddle which is either covered in cornmeal or heavily floured so it can slide off easily into the oven. Lightly brush with olive oil. Then add the toppings, which were chopped, cut, prepared and/or cooked in advance.

A word to the wise—do not overburden pizzas with toppings; rather, try to maintain balance and integrity, always allowing the crust to play a central role in the tasting theater. Too often pizzas are heavily laden with a plethora of ingredients that bury the crust and offer little to the savory character of these rustic delights. So, please use a light hand and err on the side of less vs. more.

With calzone, follow the dough procedure described above; but, once rolled out add toppings only to half of the dough circle, leaving a 1″ border around the half circle. Moisten the edge with water and fold the uncovered side over the filled half. Press the edges of the dough together to seal. Calzones usually take a couple minutes longer to cook. Lightly brush the top with olive oil right after the calzone is removed from the oven.

On cooking pizza: The ideal environment is directly on the tile floor of an intensely hot wood fired or stone oven. As most home kitchens are accoutered with a simple gas or electric oven, we have to accomodate. So, either use a thick, heavy pizza stone or place a layer of unglazed ceramic tiles in the bottom rack of the oven. Crank up the dial to 500 F for a sufficient time to assure that both the stone and oven are fiercely hot.

Gently shake the paddle attired with the already topped dough to make sure the pizza is loose enough to slide onto the hot stone. With a flip of the wrist, slowly slide the pizza from the paddle onto the stone and cook until slightly browned and crisp, about 10-12 minutes. Once removed, immediately grate fresh parmiggiano-reggiano on top. Slice and serve.

No need to worry, readers. Pizzas are a revered food at this table, so topping recipes will follow on the next post and later throughout the blog.

Yesterday was a lazy day…today was a not as lazy day (that doesn’t say much though ).

As I said in yesterday’s post, I have been thinking about going to Winter Wonderland in Hyde Park for some time, just to check out what there is. So this morning saw me putting on my coat and scarf and being off through Kensington Park and on to Hyde Park to the Winter Wonderland Area. I haven’t been through the park for a while, but I must say it would be nice to do it more often, even on my own, just to gather my thoughts, and walk amongst the nature which is practically on my doorstep. I find it calming and relaxing, particularly walking down next to the Serpentine, hearing the water lap against the banks, with birds flapping, squawking and swimming around. It would be nice to have company, of course, but doing it alone also allowed me to think about my surroundings and immerse myself in them, rather than immerse myself in my endless chatter (which, believe me, I am capable of )

After walking all along the bottom (south) end of Kensington/Hyde Park, I got to Winter Wonderland. The first thing that suprised me was that from a way away I could here music, like funfair music, and I really (for some reason) was not expecting that. I was expecting something more calm and serene (with snow?) like I would imagine a Wonderland in Winter…but I guess I wasn’t being very realistic *GRIN*.

Winter Wonderlan contained a lot of funfair type of rides, a haunted house, ice skating rink, etc. etc.. Of course, not being the richest person ever, I decided to make a miss of those, and just walk around. What really caught my eye was the Bavarian market. It had these tiny stalls with beautiful hand made items in the different ones, all beautiful, but all unique. There were a lot of wooden stuff, similar to what you can see in Prague markets and shops, so of course I was a vewy happy girl .

After I had exhausted what I wanted to see at Winter Wonderland, I made my way back to Kensington High Street. There I took the time to finish (I hope :/ or at least practically finish) my Christmas shopping (not sure if everyone would be ecstatic with my choices, or impressed with my skills, but oh well! – I’m still a guppy when it comes to buying presents [and don't ask me what that idiom or whatever means!]). I will not say here what my Christmas shopping includes, because I know SOMEONE will be snooping here, so I will leave it for another time

After shopping was over (phewww) it was back to the residence. I had decided to cook pizza again today, since i had flour and yeast left over, had tomato sauce I had bought for making pasta, but didn’t feel like eating pasta, so made pizza again , with tomato sauce and gbejniet…i.e. a sort of margherita…mmm…it was good though for some reason my dough lately has been tasting very yeasty…not sure why…maybe I should leave it ferment longer before adding it to the dough, or use less? Boqqq! And also, does anyone have the same problem as I do? Every time I do the dough, the consistency is good, but after I leave it to rise, I always need to add more flour as it becomes too sticky. Anyone know why, this happens to them, this is my crazy idea, whatever? – give me your thoughts

Ingredienti:

• Basilico
• Mozzarella
• Olio extravergine di oliva
• Origano
• Peperoncino in polvere
• Polenta
• Pomodori pelati
• Provola affumicata
• Provola classica
• Sale
• Zucchero

Preparazione:

Tagliate la mozzarella a pezzi e fatela sgocciolare per circa un’ora.

Portate l’acqua ad ebollizione, salatela e versateci la polenta a pioggia. Mescolate continuamente per evitare che si formino grumi.

Quando la polenta sarà cotta, stendetela su una teglia coperta di carta-forno in modo da creare una sfoglia sottile, alta circa 1 centimetro. Con la spatola cercate di livellarla il più possibile ma lasciate dei piccoli avvallamenti di tanto in tanto.

Fate raffreddare bene la sfoglia in modo che si rassodi e poi infornatela per circa 45 minuti a 200°. Quando al parte di sopra sarà cotta e dura giratela in modo che sia cotta uniformemente.

Nel frattempo frullate i pomodori pelati con il basilico,  fate cuocere la salsa ottenuta, a fiamma molto bassa, per qualche minuto in modo che si addensi. Correggete l’eventuale acidità con una puntina di zucchero, speziate a piacere.

Tagliate i formaggi a cubetti piccoli e uniteli alla mozzarella ben asciutta.

Togliete la sfoglia dal forno, fatela stemperare e conditela con il sugo, l’origano, i formaggi e poco olio extravergine di oliva a crudo.

Rimettete in forno e fate sciogliere i formaggi. Servite molto calda.

Provate anche:

Stracotto con polenta

Polenta semplice con funghi

Focaccia margherita

Pizza ai frutti di mare

the pizza ball is dipped in flour and hand stretched:

it’s topped with home-made tomato sauce and mozzarella cheese:

the pizza shovel is dusted in flour and an “experienced pizzaiolo” picks it up, this is not easy, believe me!

 it’s placed on the hot pizza stone:

and cooked until golden brown and perfectly “crisp”:

it’s boxed up and ready to go!

ORDER FOR PIZZA MARGHERITA!!!!

ciao:)

What can be easier than pizza. Just roll the dough which you have bought from the local supermarket, top it with tomato sauce, cheese and ham and put it in the hot oven for about 10 minutes. But…this system does not work with the Daring Bakers. The October challenge was to prepare a pizza in the professional way, by tossing the dough. It was harder than I thought, so J had to help me out there.

We used one piece of dough as a “tool for practice”, which I was able to toss and turn as many times I liked, (also let if fall to the floor as often I liked)  just to get the feel for it. I still did not quite get it. J however was pretty successful in this tossing-business (and also started to talk with Italian accent, while he was on it), so he’s mostly featuring in the slide show below. You’ll see that it starts with me placing my hands in flour and getting ready for tossing the dough and…well, that’s about it from my side, I only get as far as getting my hands into flour and semolina.  J ends up doing the tossing, as I was not quite good at it, even after half an hour practice with the “practice dough”. But all in all, it was a teamwork. He prepared the dough and I topped it with goodies.  The end result was a nice pizza Margherita, topping recipe from here. 

As tossing was harder work than topping, J insisted in being called chef in the slide show. That is why I am only featuring as “soon to be chef”, somebody who’ll in the future maybe learns the tossing method…I guess rolling the dough is much easier and less messy, so I’m afraid I am not sure when (if ever) I’ll actually abandon the rolling method…

And the most important thing: the host of this months’ challenge was Rosa. You’ll find the recipe for the dough from her blog.

Little Dom’s
2128 Hillhurst Ave
Los Angeles, CA 90027
Phone: (323) 661-0055

Little Dom’s is the sister restaurant of Dominicks of West Hollywood located on Hillhurst in the heart of Los Feliz.  I stumbled on to this restaurant one evening when I was starving and looking for a new place to eat.  I would highly recommed making reservations as it seems the secret is out on this popular Los Feliz eatery.  My guest and I ended up eating at the bar, where they serve their full menu and have a great selection of wine and appetizers.  The service at the bar was very good, and the crowd seemed a lot more friendly than the usual Beverly Hills and Hollywood restaurants I eat at.  I would recommend all three dishes I tried and the wide variety of wood oven baked items that are on the menu. 

Watercress, Celery Root, Avocado, and Citrus Salad

Wood Oven Baked Ricotta & Mushrooms w/ crostini

Pizza Margherita

Ieri e oggi sono stati giorni intensi di campagna elettorale. Con Carol Beebe Tarantelli, capolista nella lista “istituzionale” abbiamo dialogato piacevolmente al parco Meda, di Partito Democratico, nuove libertà, stato laico, e altre cose. Con Federica Rampini, candidata nella stessa lista di Carol, ci siamo ritrovati dopo oltre dieci anni: eravamo nello stesso liceo. Poi, una pizzata organizzata da Valter Gallo mi ha costretto quasi ad urlare per parlare con trenta persone mentre nella sala accanto gli avventori facevano il karaoke. Noncuranti della musica abbiamo discusso di politica, della possibilità di cambiare le cose, in modo molto vivace ed appassionato. E’ stato un bell’incontro dove io, Francesco, Giovanni e Arianna abbiamo cercato di far vedere che la speranza di far cambiare le cose può poggiare su gambe con molta voglia di camminare. Dopo, una festa organizzata da Mattia Stella, capolista nel collegio limitrofo, con tanti giovani per davvero. Quando ho compilato il registro mi sono reso conto di essere di gran lunga il più vecchio, e probabilmente l’unico con moglie incinta a casa ad aspettarmi (oddio come suona retrò, ma Lauren certo non fa la calzetta – senza nulla togliere alle tradizioni contadine). Stamane volantinaggio a Talenti, un bel po’ di persone ringraziavano e chiedevano spiegazioni sul voto. Quelli di destra no, però.