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Happy New Year!

Here I am! The last day of the year I take to write on this blog for a while 'left to itself! and I do wish you a happy 2011 to my few but good readers!

Have a wonderful New Year!

promise I'll write with more regularity in 2011!

I write a resume of my reading that in fact in recent months have been a bit 'disappointing! I have not found a book that is one that has kept me glued to its pages without being able to move from start to finish. They are desperate for a book like this, I recommend someone?

Meanwhile I read ARE YOU SURE TO NOT Buddhist Khyentse Norbu and Diversity 'OF LIFE by Edward O. Wilson, two books a bit 'challenging but very interesting!

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Scolca GAVI

cook without fire
Presentation of the Prize II
Gourmet

Argentina - Brazil - Guatemala - Mexico - Venezuela.
Latin America in the Mediterranean diet.
corn, potatoes, tomatoes, beans, peppers ...

doing just that the appetite comes with eating, Toni Cosenza (pictured), author-host of solid experience RAI (One Morning, Radio One, TGR Agriculture), launches the second edition of the award-winning chefs with no fires - cooking for men.
passion for cooking from areas outside the restaurant will be judged by a jury composed exclusively of women.
also wanting to use the rigorous method All Raw (mostly cold ingredients, prepared in local fly-free kitchen) of the Raw Food or fashion in the United States, where it is used in cereals and legumes that hard and raw inedible tender, crisp and multivitamins, the original race will highlight the creativity of the aspiring chefs and goodness of products used such as:

- The Great Bean Guatemalan (fhaseolus multiflorus).
- The high-quality beans ayacotl Mexico.
- The potato that Pedro Cieza, waiting for Pizarro, he sent the English monarchs.
- The sweet potato that Columbus offered to Queen Isabella.
- The tomato, Italian food without which he could not at his best.
- The turkey, which is considered "the best gift that the Nuevo Mundo
did to the Old Continent."
- Fish, meat, fruits, spices ...
- The hot pepper (Capsicum frutescens) in Colombo in his diary speaks of
15 January 1493: "Mejor que nuestra Pimenta.
- Chocolate (ciocolatl) Food of the Gods or extracted from the forests of Yucatan and Guatemala.
- More than 50 types of products like candy from a little bakery
Antigua Guatemala.

through the tasting of these ancient foods (legumes traces were also found among the archaeological Maya, Inca, Aztec), masterfully blended with our own spaghetti, bucatini, trenette, tubettoni, paccheri, fusilli and extra virgin olive oil Italian, the audience will discover how America's in the Mediterranean diet.
Slated for next spring, the event will take place in a large art gallery Roman or an equivalent euro zone.

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www.lascolca.it

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MORE ON ART

VAN GOGH TO VICTORIAN

Group Major sponsors of the exhibition dedicated to the great painter Dutch.
The special evening organized by Major, Italian leader in rental cars and commercial vehicles, has allowed a qualified group of fans the private viewing of over 110 works by Van Gogh from leading museums around the world. The exhibition Vincent van Gogh
Country timeless - a modern city, is produced by Communicating Organising and traces the entire artistic and existential master, from the beginnings to the tragic event. A tour facilitated by the testimony period: letters, sketches, drawings, prints, of which Van Gogh was a great collector, alternating with paintings by Monet, Millet, Lautrec, Signac, Bernard, Cézanne, Gauguin, Pissarro and friend.
Skira weighty catalog full of cards, essays and evocative images. Complesso del Vittoriano
until January 30, 2011
Info: 06.6780664
museo.vittoriano1 @ tiscali.it

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The company slogan winks impassioned d 'art show, in contrast, interest in culture, outraged by reckless cuts elsewhere. Significant, therefore, the declaration of winning, chairman of the Group has always been sensitive supporter of socio-cultural themes: "The appointment with the art and in particular with unique exhibitions hosted Complesso del Vittoriano in - Major stresses - that has become an indispensable support for years with pride and conviction. Our presence in this area reflects the awareness of an Italian company founded on sound values \u200b\u200band ethics as the dissemination of art and beauty that it sends. "
culture that generates passion, therefore, creativity, dynamism and ... jobs for thousands of workers, clerks, drivers, messengers, mechanics, secretaries, press officers and executives.

E 'for over 60 years that the group, the first Italian owned operator, is engaged in rent a car home, the leader in the retail and rental vans with 2000 vehicles characterized by the brand AmicoBlu.

The country has developed over time a Major network more and more widespread with more than 180 rental agencies located in 100 Italian cities, airports and railway stations, with a fleet of over 18,000 vehicles.

E 'in the world with international systems partner National Car Rental and Alamo Rent a Car in 90 countries, with more than 8800 rental agencies located in major airports and cities.

The rental cars are available when buying through MaggioreUsatoBlu at the centers of Rome and Milan.

Major Extra is the youngest brand instead of the Group and offers luxury services in mobility, including yacht charter, private jets and helicopters.
TC

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Rustichella d'Abruzzo

Extra virgin olive oil

Taste and tradition to discover

Bred in Abruzzo from the beginning, the olive tree has ancient origins of the Phoenicians and thanks then the Carthaginians.

ancient times the olive tree was considered as a symbol of peace, of triumph, and his fruit was mainly used for rituals and purification ceremonies. The oil extracted from olives was used as food or medicine was taken as true.

The olive and long-lived evergreen, has lanceolate leaves and deep green.

In the late spring and early summer we are witnessing the fiorescenza, the trees are covered in flowers that contain both the male apparatus (androecium) that the power of women (harem). The fruit (drupe) is fleshy and different in shape and color for each variety.

Although resistant to periods of water shortage, drought conditions can make limited production.

Most important is the water supply in periods ranging from March to August (during the development of specific phenological phases characterized by the development of the flower, flowering, fruit growth stage, until the pit hardening) and in autumn (when defining the size of the drupe, the ratio of pulp core, and hence the oil yield and the process of maturation of the olives).

The favorable microclimate of the hills of Abruzzo ensures a smooth, balanced nutrition and water supply to crops that foster the development of crops that will create a product high quality.

www.rustichella.it
085.971308

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harvesting olives

Olives are harvested with the traditional technique of hand picking, which ensures the production a high quality oil, is carried out from October to November according to the state of ripeness of the olives.

It takes several days to collect, experienced collectors are able to work a day in 5 or 6 trees per day, at the end of the evening the olives are placed in crates to be transported directly to the mill.

Rustichella d'Abruzzo ensures that the olives are pressed at a maximum of 12 / 24 hours of collection, Frantoio it works day and night.

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Rustichella d'Abruzzo Casale

45,000 hectares of land cultivated with olive trees, and an average production of 250 thousand tons annually make Abruzzo the fifth most important olive-growing region in Italy. The important heritage variety (twenty cultivars and among these only a limited number of non-exclusive and intoxication Leccino the Abruzzo region) is mainly characterized by the spread of indigenous varieties such as Straight reaffirms that, together with other, this close relationship with the land and featuring extra virgin olive oil from Abruzzo Casale Rustichella unique organoleptic quality.

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LAND AWARD PHASES OF FOOD PROCESSING

first stage of processing olives for washing them free from dust and leaves.

second stage, the olives are pressed the dough obtained by kneading the centrifuge and passes to the centrifugal force interacting on different specific weight of the elements, so is the separation of pulp juice.

Stage paste (or pomace) is separated and the wort (oil and water) initiated the final separation.

The oil is extracted by means of vertical centrifugal (Known as separators). The principle is the classic of the separation by centrifugation of a liquid, composed of elements with different specific gravity.

oil, which is the lightest substance between the constituents of the wort is collected in a tube inside the machine, and this started with the receptacles.

extra virgin olive oil is bottled in part, the rest is planted in stainless steel tanks in the dark, the choice is steel for maximum hygiene and why not retain odors unpleasant.

temperature Storage is between 4 and 18 degrees centigrade.

If unfiltered oil must gently separating precipitate to the bottom naturally, leaving the oil to surface exceptional.

The extra virgin olive oil 100% of Rustichella d'Abruzzo Abruzzo Casale is the result of a blending of indigenous varieties and Straight Leccino respectively in the percentage of 80% and 20%.

The result is a light fruity oil, rich in polyphenols (antioxidants).

www.rustichella.it

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COOKING

TO MALE

The jury

with Teresa Purified

from left. Julie Richard, Mary Pizzimenti, Teresa Purified, Marina Como Fabiana Mendia, Silvana Suppa, the Cirinnà

CHEFS WITHOUT FIRES

The award presented by Teresa Purified and Toni Cosenza at 20 ArtSpace Gallery in Rome

organize a sort of fast-food, mostly raw ingredients and prepared instantly, in an area completely devoid of food and taste the delicious food and wine rare, proved better than a meal eaten at the restaurant.
From the beginning the public was not aware of what the chefs (strictly non-professional), have proposed to them, and also wanting to use the rigorous method All Raw, or Raw Food in vogue today in the U.S., where uses raw sprouted grains and legumes, which become hard and inedible tender, crisp and multivitamins, no one would have assumed a success so exciting ..
to contend for the prize (a valuable lithograph by Domenico Purified), coordinated by the journalist and composer Toni Cosenza, there were cooks from various areas: managerial Angelo Mariottini, the painter Charles Cordua, represented. Marco Feroci, the journalist Luciano Lombardi, the parliamentary adviser Andrea Simi.
task of the newly-Savarin Brilliant win the palate dell'agguerrita jury women: the journalist Maria Pizzuti, Julie Richard, Fabiana Mendia, Marina Como, the musicologist and director Cirinnà In the arch. Silvio Suppa.
The prize rules stipulated that bidders would bring with him previously cooked or raw ingredients and utensils needed. Calculated doses for at least ten people. The foods were allowed pasta, rice, meat, fish, vegetables, fruits, edible flowers, spices, macrobiotic foods ... Excluding game. Time allowed for the preparation in the gallery: 45 minutes.

GALLERY 20ARTSPACE

Inaugurated a year ago by the staff of Arnaldo Pomodoro, the gallery still houses the Anthological show after 25 years, dedicated to Domenico Purificato. A pleasant occasion, then, that has allowed many visitors to admire the works of the beloved painter of Funds.

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AWARD

Carpaccio of duck breast

the flavors of fall and escape to the tropics.

Tris carpaccio of duck with mango brandolade oil seasoned with salt and pepper flavored with white truffle oil with pomegranate and goat cheese with black truffle perlage and cheese. With this recipe, Marco Feroci (pictured with a work by Domenico Purificato) won the prize cook without fire.
"I chose to adhere totally to the fire without preparing the products immediately, without bringing home already cooked. Choose quality ingredients - the lawyer added Wild - is the first step towards a cuisine that emphasizes color and flavor. " Match Bubbles Gavi La Scolca "Ruger" to toast the very successful race.

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FIERCE ANGEL MARCO ANDREA Mariottini

The fish entrée prepared by Angelo Mariottini.

shelled fresh shrimps, part home apart from the spot, served with cocktail sauce worked at the time, surrounded by the river pre-cooked shrimp, served with cocktail sauce, placed in a frame of cappuccino, accompanied by mousse smoked salmon, always prepared in the gallery, spread on buitost Buitoni. "Ingredients for the sauce - said Mariottini - were mayonnaise, ketchup, Tabasco, Worcestershire and brandy. Doses calculated at the time, as adjusted from flavors and fragrances. For the mousse instead, I used to tip chopped smoked salmon knife, inserted in philadelphia cream and Robiolino.
fulminant Success for this fine appetizer: a moment of distraction and ... Oplà! Prawns vanished into thin air. "Too good!" Was the comment of the jury. Match Gavi Soldati Brut La Scolca.

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SIMI

The cod cold

proposed by Andrea Simi

Take the cod, because cod may be preferable to the stringy, dissalatelo calculating about 150 grams per diner. Use large fillets from which to produce large flakes. Put the cod in cold water and place over heat and bring to a boil for a few minutes after skimming off the heat and let cool water (in our case has been brought home and cooked everything in the gallery .. A cold hand, cut some yellow potato, diced (one for each diner) and boiled in boiling water, without them crumbling.
bleached in boiling water for a couple of minutes, sliced \u200b\u200bsweet onion, weighing approximately half that of the potatoes. Drain immediately. United quantity, as desired, to ensure the reproduction of color and balance of Mediterranean flavors: black olives pitted, capers, sun dried tomatoes soaked in warm water and cut into strips, basil leaves and broken hands. Combine ingredients in a bowl with the slices of cod fence. Dress with extra virgin olive oil, salt and pepper. Let stand for one hour, stirring occasionally and ... enjoy. Match: Gavi DOCG La Scolca "White Label" 2009.

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Cordua

Mediterranean Thoughts of Charles Cordua.

"I preferred rely on seasonal products that offered the market - began the Neapolitan painter rope - do not deny that when I was invited to participate in 'cook without fire' I had some trouble thinking of a cold winter dish to prepare. Then this morning walking through the market of Naples have been kidnapped by the Mediterranean colors and paint on the canvas like when I mixed the colors of the different ingredients and I created this dish that I wanted to call Mediterranean Thoughts. "
Ingredients for four people: ½ kg. The pasta Penne pasta Rustichella d'Abruzzo, six anchovies in salt, two cloves of garlic, a large eggplant, 100 g. Black olives of Gaeta, 100 g. of green olives, a handful of capers, 250 g. tomatoes Piennolo Vesuvius (alternatively Pachino tomatoes), arugula, salt, extra virgin olive oil. Method: The cooked al dente Rustichella d'Abruzzo, cut the eggplant into cubes, peel garlic, chop the olives, rinse the anchovies. Fry the eggplant, drain well on paper towels. Sauté garlic and oil in a frying pepper, add the paste and then jump a few minutes. Combine the eggplant and let cool. Add the chopped anchovies, olives, capers, well washed, extra virgin olive oil and turn. Before serving, garnish with tomatoes previously cut, stripped of juice and seeds, arugula and a drizzle of olive oil. Mix everything together and leave in fridge for half an hour before serving. Pairing Pinot Noir The Scolca Giorgio Soldati.

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CARLO LUCIANO LOMBARDI

interviewed by Toni Cosenza

Luciano Lombardi D'Aquino, RAI journalist, by Biagio Agnes founder of the first medicine program on Italian TV, Chek-up, one of the protagonists to cook without fire. Deputy Director
GR1, GR1 Sciences and director of TG1, Luciano Lombardo is the son of art, with mother, Donna Maria Luisa D'Aquino. writer, poet and journalist, and father, Umberto Lombardi, Lieutenant Colonel of the Sharpshooters killed by the Nazis after September 8, 1943.
scholar of history and culture of Naples (Croce, Liner, Viviani, Di Giacomo) and lover of good food, meet Luciano Lombardi during the preparation of his inviting vitel tuna. The passion for flavors of the past has never moved away from large reports. Famous is that he was a protagonist, with Mario and Luigi Necco Falconi, in the discovery of diggers in the magnificent Conca della Gaiola, in Posillipo, they were getting rid of one of the major archaeological sites Neapolitan: the famous Villa Vedio Pollio, with an adjoining theater 1500 places, where Virgil loved to entertain Augustus and Maecenas read verses of the Aeneid. Survey, we would say today, the Indiana Jones, who saved her from the popular park speculation that threatens to return to private because the Campania Region has never paid the fee of € 800,000 expropriation, compared to 600,000 paid regularly by the Superintendence . Even
once a bailout?
"We hope so. The historic center of Naples, despite the deterioration of the environment, yet offers so much to discover and preserve. Such as traditional crafts, the old kitchen, craft shops, if only we think of those shops that sell bread and whose insignia is still Boulangerie.
a Frenchman.
"Let's say a cultural phenomenon that has traced the history of Naples, mixed ages, from '200 to the reign of Murat Giocchino, beginning 800, much of which remains in art, education, language, customs and food, such as vitel tuna that I proposed this evening. "
Who swears and delighted guests.
"Keep account that the vitel tuna dish was the Angevin court, which is still alive in the Neapolitan folk tradition. On the other hand only the French could come up with a couple united in meat and fish!
recipe?
"It is no secret: 600 gr. of lean veal, 400 gr. tuna, 4 anchovies in salt, lemon juice and extra virgin olive oil to taste, a handful of salted capers, and running away with the pot. And then it takes the skill of the chef. " Match: The Scolca Rose 'Rosa Clara' 2008.