Exciting, surprising, a day full of enthusiasm, passion and fun, a real discovery!
I confess that when I received the invitation, my first thought was: maddai, but what I want to go! Then I thought about it and I said why not? but do not want to go? if you go there you're crazy!
So intimista come sono, devo dire che se esco, esco. E mi piace divertirmi ;))
E così mi sono organizzata inizialmente per andare Sabato e Domenica, poi qualche organizzazione è fallita e sono riuscita ad andare solo Domenica.
Sono arrivata al MIC alle 10.00 del mattino osservando tutto con grandi occhi e cercando di capire il mood del Congresso.
Dopo la registrazione ho riconosciuto subito quel tesoro di Manuela Viel che era giù per coordinare le nuove blogger mentre su c'era vulcano-Babs che ci aspettava. A tutte e due grazie:))
Subito ho percepito la cosa più bella ed evidente della manifestazione: il fattore umano.
Tutti insieme, giornalisti, chef participants, bloggers and the public, stand united and so on, and I say united by a passion.
The human factor, which goes beyond the competence and reputation but I will stop here because to discourse on this topic would take my dear Acquaviva, companion of almost the entire day that I finally had the pleasure of knowing.
Annalena with just attended the first conference, a small piece of Fusco and then splash by Alajmo who welcomed us with a soft and fragrant saffron cake and licorice (starting with the flavors of his classic risotto) and then begin preparing its Venetian risotto black eye (hen of the sea), this dish is to use every part of the squid. The heads of the squid are cooked in a crock with algae for about two hours and then whisk in cream. Apart from the eyes are cooked and processed in a sauce of light purple with which to complete the dish. Instead, I cleaned squid cut into a raw brunoise and laid over the risotto.
extremely pleasant, the Alajmo give the feeling of the good guys working (and I have no doubt they are). But that's not there, the Alajmo present a short film produced by them: Each cook. The imperfect crime that not even say, revolves around the kitchen and the chef.
I realize that attend the conference with the chef is like having a course with them, you learn something, say something more!
I think the beauty of Identity Golose participate in the conferences is just participate. But there's more. I find Lydia
Capasso and Edda Onorato, who know very well who they are, cey, the lovely Viz, Ilaria del blog "Ilaria goes out," Bressanini, Virginia, Alexandra Asnaghi for whom I have great admiration. Serena Rusnati I also find when I'm leaving to get breakfast in bed with Sabri which riusciamoa give us a greeting in addition to those two wonders of Maci, which is a joy to have them close:))
After a quick lunch with a salad made with radicchio, pear slices, toasted pine nuts and gorgonzola and a nice bicerin in good company sharing with the Congress.
Congress, however, that are contemporary in 3 different rooms so the choice is really difficult.
decide to go by Antonello Colonna, who will prepare the cheese and pepper. To sum up, I could end up in better hands! Why then, I confess, I am the cheese and pepper have never done and I want to learn:)
We initially tells the story of the cheese and pepper and prepares just as he was preparing once, practically black pepper!
Then start doing This traditional Roman dish "in his own way."
column shall whip the pasta like a risotto after it is boiled for one minute in salted water and breaking the pasta into 3 parts.
When tasting a wine tasting with cheese and pepper ammalgamare perfectly with the pasta cooked al dente, almost chewing with the marked presence (taste and aroma) of pecorino romano perfectly enlivened by freshly ground pepper 3. Truly sublime.
In the second part I will talk about the sweet Marion Lichtle and Tetsuya Iwasaki, I'll add more photos and a video:) Buenas
Noches a todos also rich in vitamins A, B and PP and flavonone, the element most particularly protective against stomach cancer.
Noches a todos also rich in vitamins A, B and PP and flavonone, the element most particularly protective against stomach cancer.
Women on the Web, let me know what you think:) I think now we
rivredremo Monday with reports from Identity Golose, and we wish you a good hug you:)
rivredremo Monday with reports from Identity Golose, and we wish you a good hug you:)
my great and pleasant surprise was to know that there will be a chef for each foodblogger for the event. None other than those ladies you see below.
Thanks for letting me contacted and invited to Magenta Bureau Elisa and Pella.
Un piccolo opuscolo contenente 10 sofisticate ricette ilustrate in una carta perlata che mi piace tantissimo. Forma parte di una collana dedicata ad un ingrediente scelto come filo conduttore delle ricette. Una per tutte: foie gras d'oca in brioche ai sapori vanigliati. Vorrei solo averli tutti!!
Happy beginning for all of you!
See you soon dear, started well and that 2011 brings us to our tangible dreams:)