E 'already Sept. 3 ...
As every year comes in August and September now seems light years away. For hyperactive people like myself often arises a sensazione di essere in ritardo su tutto, di aver tante cose da fare , con il tempo che letteralmente "vola" ...
Un anno fa iniziavo il mio percorso affacciandomi in un mondo nuovo, adesso dopo un anno "amatoriale" a investimento quasi zero con il Blog , il prossimo mese parto con il progetto professionale, nuovo sito , nuova grafica, collaboratori, budget...
Rimane la consapevolezza su Internet di aver già superato come "Audience" fior di "senatori" della forchetta, troppo intenti a rendersi autorevoli tra loro con il fine di salvare faccia e "cadreghino" nel nome del professionismo, del giornalismo e della critica enogastronomica quella vera...
Fu Stefano Bonilli del GamberoRosso ad illuminare all of them a year ago citing http://it.blogbabel.com/ as authoritative ranking of Italian blogs. And a year ago when "sailing" with the blog open for a few weeks around 6897 ° th .. position, was silent on mentioning the position in the standings to ... I quote his own words ... "Christian charity".
Today, that same ranking Italian (which counts 9,000 Blog dealing with everything and more, and to first place Bebbi Grillo) place myself at 384 ° place, Bonilli recently surpassed the 410 ° with Photograph taken his neo-al Gambero, Brussels sprouts to 1457 ° , another "senator" We find a professional like Paul Marks at 697 ° with his companion snacks MuccaPazza to 1354 ° ... But let
by charts and facts and go back on the table ...
go!
A glimpse of the kitchen ...
Noodles seawater, mullet, squid and croissants
Aspic with berries and Brachetto, yogurt and ice cream with strawberry sauce.
The view from the tables directly on the beach.
NEPTUNE
lounge Bar Restaurant
BorgioVerezzi (SV)
Evening Quattromori the Ligurian Sea, with the whole team of Massimo and Christine on the beach for a large dinner late summer.
Restaurant Quattro Mori
Via E. Bridges, 126 - 21100 Varese
fraz. Calcined Fish
Tel 0332.310836 (Info and bookings)
Closed Sunday evening and all day Monday
A beautiful day in Valtellina vineyards, winery and farm , con Casimiro Maule e i suoi fantastici Sfursat 5 Stelle.
Nino Negri
Via Ghibellini, 3
23030 Chiuro (SO)
Tel. 0342.485211
www.ninonegri.it
Cappelletti di piccione saltati in padella con burro e timo su crema di spinaci
Involtini fritti di gamberi al basilico su letto di fagiolini
e salsa caramello all’arancio
Millefoglie gelato di albicocche e vaniglia , con macedonia di piccoli frutti
three three dishes of Chef Andrea Tonoli
GREEN LANTERN RESTAURANT
hamlet of San Barnaba, 7
23029 Villa Chiavenna (SO) Italy
Tel +39 38 588 0343
http://www.lanternaverde.com/
The VII (Seventh Edition) of our habitual Forum Meeting. At
Dente del Gigante - Strada La Palud, 42
11013 Courmayeur Aosta - Italy
+39 0165 89145
http://www.dentedelgigante.com - info@dentedelgigante.com
We are waiting for the Next Edition VIII (Eighth) Wednesday, September 19, 2007 at the
Ristorante Piccolo Lago - Mergozzo (VB) on reservations Forum.
Piedmontese beef fillet knife, leeks, chives, pickled eggplant, marinated zucchini, arugula flowers, buds of marjoram, Sicilian olive paste, olive oil.
Risotto with boned frogs and pumpkin flowers
Snails with shallots, mushrooms and polenta shii-take full
three dishes three of Chef Massimo Milan
A fantastic lunch, pampered by two brothers, masters of cuisine and room, no fireworks, just ... a lot of quality, care and substance. Bravo!
FLOWER FARM INN Milan Massimo and Paolo
Region House Forte dei Fiori
Borgovercelli 13012 (VC)
For information and reservations, Tel 0161.32827
Closed Sunday and Monday.
In closing we mark the inauguration on September 9 for a new place, knowing competence and professionalism of the owner Chris (formerly Three Arches Wine Oleggio (NO)) I wish a great success and I send warm in the mouth wolf, because he deserves it.
Rosso di Sera - Osteria Wine Bar
Via P. Nenni, 2 Glisente
28053 Castelletto sopra Ticino (NO) Tel 0331.963173
info@osteriarossodisera.it
VG Team in Progress ...
Stay Tuned.
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