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brioche

















The brioche (or brioche ) is a sweet leavened and baked, sometimes filled with cream or whatever. The main ingredients are flour, the eggs, butter and yeast. For the filling creams are the most popular jam, pastry cream and chocolate sauce (source: Wikipedia). I took this exact Wikipedia definition because it is the magic of simple ingredients so that the elements are transformed to create another one, going by smell, and then on the palate, a fresh heartened spent Sunday at the end of September at home taking care of the various stages of fermentation.

find the recipe here.

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Passatelli

Remember the capon? That capon midsummer? ( is here )
gloriously used for a single stock for passatelli. Succeeded very well, so it's better if you can repeat over and outstanding flavor.

Passatelli are basically a brilliant balance of bread and cheese held together the egg flavored with nutmeg and lemon peel.

dish par excellence of the most important festivals and celebrations, is the pot used in soup on the menu for Christmas and beyond.
find the recipe here.

(Wikipedia: The dish, which is mentioned in the recipe dell'Artusi, discende probabilmente dalla "tardura", minestra di uova, formaggio e pangrattato ricordata da Michele Placucci , tradizionalmente servita alle puerpere.)

Regioni:	Emilia-Romagna , Marche
Zona di produzione:	Emilia, Romagna, Provincia di Pesaro e Urbino

Le varianti utilizzate ormai sono molteplici, si mangiano in brodo ma anche asciutti e si è raggiunto un equilibrio dell'impasto tale da essere anche utilizzati per produzioni semi industriali. Per avere maggior consistenza e "robustezza" tali da essere utilizzati anche dry is recommended to use a pinch of flour and egg yolks instead of whole eggs that we use to passatelli in stock. For main courses are recommended
truffles, mushrooms, bacon and seafood and comic rock, with cuttlefish and squid with vegetables. In short, to a dish eaten only on holidays now you can eat as many times as if they recognize the goodness and the desire to eat.

Tools used:

Tool for passatelli (with potato masher of the finer holes) used in low-Romagna and Marche high ( silviaincucina.it ). Tool very similar to that used for sp ä tzle in Trentino

Tool for passatelli , used in the rest of Emilia Romagna ( lacucinadimarble.it )

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RAOUL BOVA like wine MAMERTINO DOC Azienda Agricola Vasari

Mamertino Azienda Agricola Vasari Milazzo plays at home and welcome to artists, actors, directors and personalities. Directed by Paul Reali an exceptional actor Raoul Bova as a Dolphin,''in''could not miss an appointment with an authentic DOC produced in the hills of Saint Lucia del Mela.

actor Raoul Bova with the Lords owners Sofia Hotel La Bussola di Milazzo in the dining room where he tasted the delicious traditional dishes and typical wine Mamertino Milazzo DOC Azienda Agricola Vasari of Saint Lucia del Mela.

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end of August, and the hell of Source Vetica arrosticini

End of August 2010.
30 degrees in the house in the morning. We decided to go al fresco. Maybe too cool perchè alle 11 di mattina c'erano 11 gradi scarsi. Vento secco che taglia le orecchie per via dei 1.600 metri di altezza. Oggi non si cucina e ci affidiamo alla griglia di uno spaccio. Le solite idee di Donatella.

  (La mappa per arrivarci è qui)

La Piana di Fonte Vetica è lunare, senza un albero, nè un arbusto e solo con erba bassa. Ci hanno ambientato diversi film Western e davvero lo ricorda il selvaggio West (Wild Wild West). E poi Campo Imperatore è a meno di 20 km, quindi è tutto un dire sul posto.
Ma lo spaccio di arrosticini, formaggi, salumi e carne da grilling seems to be there for those who had the idea to escape from the heat and civil life of the city. From the outside it looks like a shop of the Wild West, it seems the gap in reserves of the Indian tribes, but inside is a nice shop, with cold rooms and lots of counter fridge. Already
from 11.30 illuminate the typical "fornacelle" for kebabs and hell takes shape. Here, at 1,600 meters above sea level you can see that the sky is an area that seems to crush you, you can understand what people around you. German, English and Italian and several provinces of Abruzzi, of course. No matter if you locked up before the evening again in an apartment, here are all part of the plain of Source Vetica in Wild West.

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New Zealand and the bridegroom is a chef!

We have been contacted by the agency for Regency San Marino by Valentina Valentini Artenova (miscellaneous Wedding Planner) for a service kitchen at home in that of Ponzano di Fermo (AP) at the Holidays "Pomegranate" ( can be found here) , we accepted and we started to arrange the menu with the agency and the wedding.

(Donatella relaxes)

The bride and groom are from New Zealand and relatives from England. So far nothing objectionable not that we come to know the day of the ceremony that the groom is a well-known restaurant chefs island of New Zealand.
No agitation or nervousness, Duck Slim is quiet and seduces everyone with a menu tailored to the bride and groom, very unusual for these areas. The chef has been fascinated by the ravioli of rabbit saddle and at the end of the party congratulated us personally. The Duck Slim at the end of the festival was among the guests relaxed with coffee and anise, explaining the recipes, customs and curiosities. Smiling, the puns Inglese typically the father of the bride to bestow on all.
Nice party, informal, beautiful people and a good service at the end of cooking at home in a dell'Agriturist like the "Pomegranate" truly magnificent. Splendid views, tranquility, meadows and a great desire to do well by the management structure that has hosted the ceremony.




The menu has been agreed and published this:

Appetizers
eggplant carpaccio with balsamic vinegar flavored with oregano
(Thinly sliced eggplant with oil, balsamic vinegar and oregano)
Diced fresh tomatoes with croutons and ciauscolo
(Diced fresh tomatos with a crouton and local salami)
Spiedini di alici marinate e olive farcite
(Marinated anchovy and stuffed olive kebab)
Mazzetti di asparagi e speck in cestino croccante
(Asparagus wrapped in speck in a crunchy basket)
Flan di zucchine con concassè di pomodoro
(Zucchini flan with tomatos)
Scrigni di sfoglia con funghi misti e patè di fegatini
(Wild mushroom and liver pate with pastry)
First Course
Cannelloni with spinach and ricotta
(Spinach and ricotta cannelloni)
ravioli with rabbit and rosemary
(ravioli with rabbit and rosemary)
Seconds and Stroke
Arista pork roast pork with scalloped potatoes and fresh onions
( Rolled roast pork loin with an onion and potato cake)
Sgroppino lemon
(Lemon sherbet)
Cuttlefish salad and green beans with lemon
(Cuttlefish salad and green beans with lemon)
Fruit Dessert
baked peaches stuffed with glass of lemon cream
(Baked peach with a lemon cream)

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Farm

It offers the opportunity to relax in the chirping of birds in the farm Azienda Agricola Vasari of Saint Lucia del Mela (ME), hilltop village offering very well from of historical-architectural and cultural heritage as a city of art in churches and that castle you can admire the works of sculptural and the pictorial Gagini of Caravaggio. All this without forgetting the good food typical of Messina, which is accompanied good wine DOC Mamertino also known as Emperor because wine preferred by Julius Caesar. For those who love sports to play tennis and soccer (field 100 meters away) for people who love the woods are possible routes leading to the pond Postoleone to over 1100 meters high. Who likes to laze can also sunbathe on the solarium where you can enjoy the magnificent view of Capo Milazzo and the sea dotted by islands Eolie.L 'farm consists of a double bedroom with bathroom and a two-room apartment with 4 beds + bathroom .- The type of treatment is room only on request and accommodation in B & B

The farm has a double room with bathroom and an apartment (4 persons) apartment with a bathroom, the rooms all recently refurbished in the quiet hill luciese where you can enjoy the panorama of Capo Milazzo and the Aeolian Islands