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* MEI [MEIGA] entries

Greek Frederick's documentary premiered in Pieve Santo Stefano on September 10 last year.




* MEI [MEIGA] entries migrants

with Claudio Fabian, Ruken Kasirga, Loubna Cherkaoui Sellami, Mohamed Sassi
, Marianna Baesu

and a special appearance by Saverio Tutino
narrator Andrea Biagiotti
written and directed by Federico Greek

production Diary Archive Foundation National Pieve Santo Stefano, Metamultimedia, No-Mad, Protezione Civile di Sansepolcro
con il contributo di Cesvot, Uncem Toscana, Regione Toscana

produzione esecutiva Filippo Massi
fotografia e montaggio Federico Greco
musica originale Angelo Vitaliano
riprese Federico Greco, Giovanni Pierangeli, Giuliano Braga
suono Simone Tizzi
consulenza Loretta Veri, Natalia Cangi
mezzi tecnici Metamultimedia, Cineteatro Roma
traduzioni e adattamento sottotitoli Sabrina Fraternali, Simone Tizzi
fotografo di scena Luigi Burroni
ricerche repertorio Orsola Sinisi, Giovanni Pierangeli
durata 50'
Italia 2010


Quattro voci diverse da quattro paesi diversi: Tunisia, Argentina, Kurdistan, Marocco. And a fifth, which gathers all the "notes" from a unique perspective. Voices of immigration from distant countries and cultures, all linked by a demand: the freedom to live their lives and communicate their ideas, with pain at the cost of uprooting from the land of origin. And with a second common trait: the choice of the Tiber Valley as the place to start. The etymological dictionary says the word "immigration" comes from the root MEI [MEIGA], meaning "gift exchange", the exact opposite of what we often think "they" do not come to steal our jobs. Neither women. Or to impose a different religion. They come to tell stories of lives lived hard. Our
are the same?
Federico Greek

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Mamertino VASARI DOC continued to reap success. Even

Offered at the Palace of the Normans in Palermo during the buffet that followed the inauguration of a photographic exhibition "ATTR Ʌ verse.

The exhibition - the artist's personal and journalist John Palermo Pepi - staged in the halls of the Duke of Montalto Norman Palace, was inaugurated Friday, October 22, 2010, the Honourable Frank Cascio, President of the Regional Sicily.
The opening night, followed by a large audience, saw the interest not only for the beautiful and interesting photo exhibit that captures the reality of Palermo, but also for the DOC wine Mamertino Vasari, both white and red, offered during the buffet, held under the arcades of the atrium Palace, which to get Paladina Chapel. Wine well appreciated by participants and by the same John who thanked Dr. Pepi Vasari on the wine offered giving him an autographed copy of the book "Through", published by the Fondazione Federico II, which contains the photographs of the exhibition of the journalist Palermo.

The exhibition through will be open until November 10 in the halls of the Duke of Montalto Norman Palace in Palermo, from Monday to Saturday from 08:15 to 17:45, Sunday and holidays from 08:15 to 13:00.

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Last pesto - Mafalda - Trenette - Trofie with potatoes and green beans with pesto - Mafalda - Trofie to

This is our basil on the terrace.
Maybe it's the last pitch for this year. Or I can do a few more jar in a week or two. If good weather holds, of course.

Perhaps, according to the Ligurian pesto is too late, but here in Abruzzo il clima è più mite e dolce e ci permette una fioritura più prolungata  rispetto alle longitudini e latitudini della Liguria.


Fatto sta, che ancora si può fare il pesto e stavolta lo proponiamo con una ricetta poverissima ma ricca di sapore e gusto. Uno dei grandi piatti della Liguria.

Mafalde, Trofie o Trenette con patate, fagiolini e pesto.

Usate materia prima di altissima qualità. meglio se biologica, oppure coltivata da voi o da conoscenti di fiducia. La povertà degli ingredienti, come sempre, in cucina arricchisce il gusto e l'insieme del piatto.
La ricetta è qui.

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Ligure Focaccia Genovese - Pasta Focaccia scrocchiarella

 Si potrebbe tentare di fare un sondaggio sull'uso neutrale o con farcitura di questa delizia che nel mondo alimentare non ha eguali, tanto è appetitosa. Ma otterremo, anche se il sondaggio fosse ragionato e scientifico, solo una caterva di dati diversi per ognuno di noi tanto è buona, prestante e sociale questa specie di pizza che pizza non è e pane che pane non è.
Appena sfornata è buona, ovviamente, ma raggiunge criteri di assoluta incoerenza cerebrale dopo more than two days and was fired. Remaining soft, but intostita, dried and superb for a sandwich or snack and can be used as an aperitif.
stuffed with roasted tomatoes, field greens sautéed, lettuce, salami, grilled chicken breast, roast beef, cheese, dry and moist, with nothing and still it's really unbeatable. Preparatene little, you will always find an excuse to present it again.


The recipe is here.