Blue Movie With Mysore Mallige

rooms of everyday life, we close the year beautifully or badly

writer has never been a big fan of Gucci, but it is basically known, especially with regard to his studio recordings. nevertheless for a month now I'm in love with a disc simply (and unexpected) exception, rooms of everyday life: a record that I do not think I ever impressed anyone except me. was at the release of this album had to Bertoncelli Guccini write as an artist over, that she had nothing to say.
now, look at the cost of radical chic, I rooms of everyday life seems a huge hard disk because it is a wonderful sull'apatia and have nothing to say. An album that speaks only of futility: uselessness in love, grow, over time that passes, poetry, youth. It 's a feeling of hopelessness that pervades all the tracks and even that does not generate anger boredom but, rather, of realizing that the most tragic thing of life is its smallness. Guccini Perhaps when he wrote it was really a broken man. Or maybe he just realized that we were all to be finished: and never really have even started.

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Warning Warning ....!!!

Boys spectacular news! sell fabulous full football club of all and I repeat all and all I repeat all of the national price for a really ridiculous ... € 40 (shorts and jersey number and name of your choice and above original (Logo with Nike, Adidas, Puma, etc. ke grounds of advertising has been censored) ... I also sell t-shirts Women's designer Paul Frank to 25 €.

Are you wondering how is it possible that an individual can sell all these things ... the answer is simple ... I became a member of a famous shop selling this stuff and they asked me to do them a bit 'of advertising on my site.

for any request for more photos, is full of ke of t-shirts do not hesitate to contact me, or through msn (salvatore_pistillo@hotmail.it) or via email (salvatore_pistillo@hotmail.it) ... K repeat the complete and t-shirts are not just the ones you see in ke blog but there are lots and all sizes, just ask!

payment will be made via paypal ... must make payment by clicking on the buttons below, based on what you bought ke ... See you soon friends!


T-shirts Paul Frank

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From a distance

Small note: as I have in annnunciato previous post, this is a short story I wrote in a creative writing workshop I am attending to the master. Talk about why I love the pastry and photography, and why these two passions have taken shape in Vienna. Here are some of the shots that I do tto during my six months in Austria ... I hope you like the story is that the photos! Enjoy!

The color burst suddenly and surprises like a carousel horse does with a child. It seemed that single window could mitigate all the dullness that surrounded her recently. For some 'lived in northern cities without balconies. Everything seemed strange on the road crossed between the mud and snow off of people hurried steps. And the gray reigned on the facades of the buildings of the nineteenth century, in the mist of the morning rush hour in the subway, in the icy river. The surprise in particular absence balconies: it was as if the buildings had only little eyes half closed, from which filtered through the curtains guess elusive faces, lights dim, dull, and spy a reflection of life you imagine. Theirs was a world within, she was living outside the norm.

The estrangement, however, had had a strange effect: you feel so far away that the only way to deal with the gray was through a camera lens. His being out, his feel too far away and allows you to look at life from a distance and so informed her in pictures. It was only this morning from the night. And the weeks passed and she waded scroll through pictures. Then a window on the course fashionable gray northern cities filled the afternoon of color.

was a pastry shop, nothing more simple. He saw crowding layers soft pastel colors, soft biscuit and amalgamated with the earth tones. The hardness of chocolate met the sweetness of the jam and everything that before had seemed suddenly took a sharp smooth edges. First reaction: shooting. But oddly, the magic did not work. And then tried again, but nothing. Then he realized that he felt pervaded by that color, the pink frosted cubes, the large and majestic multicolored layer cakes, dark and austere, pralines, the croissants were magically reduced distances between you and the world. Still taking a feeling of disbelief mixed, euphoria, excitement, disappointment (for its failure to release), but caught the one doubt: how could people off, whose steps are crowded between mud and snow along the roads, be makers of such wonders? He imagined the beautiful little fairies aprons and soft headphones in the kitchen fiddling around a Biedermeiertorte: saw a chubby-cheeked fairy prepare a biscuit fondant, and other work a more airy egg white and powdered sugar for the meringue mousse nuts. Still she seemed to smell the blueberry when I think of yet another fairy that was jam. And still others engaged in a praline and a Baumkuchen. He thought that there was best thing that layering colors and flavors.

And so he entered. The colors were added to the sumptuous scents of butter, of those velvety, enveloping meringue of whipped cream, chocolate and other comforting energy to the fruit. The vanilla and cinnamon hair invests in gusts and everywhere he looked he saw layers of sweet, dark and austere pastel icing. The focus fell on the dark chocolate slice, polished on the surface: it was a cake that had already seen, already eaten, but it acquired in that context, a particular light. Dark as the city that hosts it, hard and shiny like ice gripped the river, suggests that something in the gray had not yet noticed. That slice of cake was a world inside: chocolate apricot jam and the dough reminded that continually faces peering through the windows and guess, reached at a stroke the intimacy that was trying desperately for weeks. It was a journey between people, between the imperial palaces, including the snowy streets, the scent of dark chocolate and apricot.

At sunset, the old river, watching the world from afar she continued to shoot. Then be satisfied of his look-out, sneaking (like a secret between her and the city) tasted the cake from the dark heart of Vienna that reported in the world.

ps It would be easy to put in this little photostream a photo of a Sachertorte (because you understand that all of the Sacher it), but I deliberately avoided ... is still a secret between me and the city.

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Ricotta and pears in as unusual round

The nth long absence has an explanation: I'm trying to move house. My micro flat Via Palermo 13 (Rome) to be close and now I feel like even more strict about having an oven that does not take the temperature. What a tragedy. So I can say I spent the last month to see homes, apartments, beds, hovels, not counting the evenings (and why not, nights) spent with my girlfriend Margot on sites such rooms to rent, Bakeca, Kijiji, Door Portese ... I know them by heart by now. In all this, still not home and I found a couple of weeks I have to leave the apartment from which I write ... and I can not even go to sleep under a bridge of the Tiber, which is in full! Understand very well that, with all my free time monopolized by the search for a roof, I thought everything except to make desserts.
back with a ricotta and pear revisited, a thing of ease and / or mind-blowing speed, made a couple of hours and enjoyed in an ad for a studio to another.

Ricotta and pear in the unusual role round (which we have a slide)

doses and process for about 10 cups:

Make a crumble crumbling 5 digestive biscuits. Put them in a saucepan and add 1 tablespoon butter and 2 tablespoons chopped almonds . Melt and stir to combine everything. Turn off and before they cool, divide the crumble into glasses. Cut
type 2 pears or williams kaiser slices and a 'pear other get 10 cubes (there will be used for decoration). Place both slices or cubes of pear in a pan with sprinkle 3 tablespoons of sugar cane and a teaspoon of cinnamon and to caramelize. Set aside now caramelized cubes for decoration. With slices of pear remained more intact form another layer into glasses, being careful to adhere well to the pear on the sides (you have a layer that is as compact and homogeneous as possible). Just finished putting the glasses in the fridge and the rest of the pears to cool (at this point will be very few remaining pears, but we are interested only to flavor the little that is enough ricotta). Working
200 g of ricotta cheese with 2 tablespoons powdered sugar and vanilla with the rest of the pears. Let rest in refrigerator at least half an hour and then add in 3 tablespoons of whipped cream to make 'light' cream. With the help of a pastry bag (or 2 teaspoons very homemade, like I did) to have yet another layer of cheese over the pears and place in refrigerator while you prepare the ganache. Finely chop
150 g dark chocolate 70% cocoa. Boil two cups of coffee cream : when it comes to a boil and pour in the chopped chocolate mixed with a spatula, taking care not incorporate air. Finally add a knob of butter and a hint of cinnamon to taste. Before you cold, pour a bit 'of ganache on each shot. For decoration I dropped the grains of sugar cane now hardened on the surface of the ganache and then I put a cup in the center of each cube of caramelized pear. Of course the next day are good (like almost everything you do with ricotta cheese)!

I announce that the next post, which will appear on these screens up to two days, is a tiny short story written by me in a creative writing project organized to master. The micro story goes, somehow 'explains', why I love so much pastry and photography and also the reason why these two loves were born in Austria. I was pleased to write it, I was glad to read it to my friends and colleagues, and now I'd love to share it with you!
Thank you for visiting and good weekend to all!

Fotos De Minores Gays

, why? Inception

recently, talking about movies with some friends, went out often for "remake".

Every time I think about this "way" of making a film makes me sad and angry I am at the same time:

- I am sad because I think that if they do remake it means that many have no original ideas.

- I am upset, because very often, but not always, ruin the original film, or will not make the cut.

Example: " Planet of the Apes "in 2001, according to many is not on par with the original '68.

Now, those who defend the remakes often utter the phrase" the remake serves to spread among a new generation old films that otherwise would not go to know ".

This statement is not false, it is quite false, because the remake is not giving publicity to the original work but replaces it.

Example:" The Ring "the majority among people without either ignores or, even if he is aware, has never seen the original film.

What sense does it make a remake? I can understand if the film is not a great thing, but if the film is a masterpiece, so why should do it again?

would be like watching "Birth of Venus" by Botticelli and say "maybe I can do better, even now refer back."

If you really want to know the masterpieces of the cinema to new talents, so why not send more on television, instead of the usual movies and shit, why do not you propose the original version, the real version.

We live in the Internet age, it should be easier to get a classic right?

However, I did not write this blog by chance, the fact is that it should go, no one knows when another the remake of a masterpiece of Italian horror "Suspiria" Silver, of course American.

Now, it is rare to see an Italian film is a masterpiece, especially looking at what is coming in the last 20 years of Cinecitta, the few we have, and that all belong to the past, teniamoceli close.

By Ivo

From Hell

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The foodie: this unknown

How vo lte n s entity and you talk. I, in my rejection of the items stolen from the anglophone, to be honest I had not made a great case. Yet my although am a foodie and gentlemen readers are a bit 'too. Then explain, who is the food? And most of all because I was reminded of talk about this now? We start from the beginning.

I foodies we are, people who love good food and good wine, we taste a typical product that often we cross regional boundaries and, perhaps, Italy (in particular that I do the annual pilgrimage by Pierre Hermé) ; us that we buy online avalanche of books in all languages \u200b\u200bof the world simply in order to enhance their culinary library; us that while food and wine event to go to the little country fair or willingly sacrifice our meager spare time. .. Yeah, because that the food is a full-time devotion. Once established that we're all a bit 'foodies, now I will explain why there speak tonight.

Yesterday there was the Taste of the Town of Rome, the presentation of the guide Foodie published by Gambero Rosso: a guide (by the wonderful graphics, concedetemelo) be competing for U.S. where you will find crazy people (divided into regional routes in and macro-areas to eat and buy) all the restaurants that meet our needs so gorgeous. The presentation was also some of the owners companies and local awards in the guide. After the pleasantries, we were offered a wonderful buffet care of their local winners (it was just the land of toys ...). Two names on everyone Moreno Cedroni with his 'Simmenthal' sea (which we have a slide) and Corrado Assenza with its magnificent cakes. Since, as you know, for the sweet I can die, let me say a few words on one of the pies that made us try yesterday. The base and the cover looked like a pastry but mixed with a good almond paste. Followed slightly damp sponge and a powerful layer of ricotta, which in the end I was really moved.

The hope, according to the Absence of the same words, is that all this, the world of foodies, is finally to become the norm. And we try to work for this, no? ^ _ ^

Good evening to all!

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Salone del Gusto, living tastes

It took me two days to recover from the experience in Turin. I had never been to wine and food events of this magnitude, at most festivals or local events. I never imagined such a thing as the Salone del Gusto. So I'll tell you briefly my first time in Piedmont, on Friday to run for the past and Lingottto my personal top 3 of the things that I had the privilege of experiencing, seasoned here and there with the usual shots. In fact we were almost in the wind, much of the master of the Gambero Rosso guide their plus some (including mine) come from the capital with various media. You can find out their views on the blog that we treat all together, What in Town, go take a look! I was stunned and I was honest the whole day, from input to output. It is obviously impossible, at least in one day, be able to stay in all stands, taste, taste, participate in workshops and so on. So we had to limit and I must say that I have dedicated special attention, and me with my other half and my two colleagues Ventricina Matthew and Sara De Bellis, cheeses of northern Italy (not by choice, but because we started from there and, alas, arrived at the hall of the South already burst ... ), salami, chocolate, and especially the street food. I was disappointed not to jump in Wine and have made only a quick stroll in the international field, but unfortunately were destroyed ... the show really puts a strain on the physical training should be done at least a week before. If anyone has perhaps have stopped in France and Austria, let me know what I missed.




If there's one thing I loved is now the Testun al Barolo, the Piedmontese cheese aged in grape of Barolo, which according to Sara brings addiction. I can confirm. Particularly noteworthy were the Veneto speck of horse and donkey salami, that never in my life I would have thought to try. Still going on I felt better Piave, a good soup of farro della Garfagnana given to us by a man who turned into a shopping cart (which we have a slide), and then I ate excellent chocolate, needless to say we were in Piedmont , and a delicious honey Rhododendron. A place in my heart instead be forever reserved for the bowlers from Puglia, who was at the street food will definitely try and know what I mean. An attack, this is. And if the bowlers are an attack I am a Kamikaze.



back to do serious things, this is my top 3: 1
Bombette Puglia with their irresistible calories
2 Testun al Barolo, the cheese that bears dependence
3 Speck horse , it really melts in your mouth



This is only a small fraction of the things I fell in love at the Salone del Gusto. I can not write them all and frankly I do not want to put memories in order, I prefer to remain confused with the flavors together: why the Salone del Gusto and tastes really good and it remains so.

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Cups milk chocolate, the unusual conclusion of a Mexican night

I could not fail to post a little something sweet, I feel like a fish out of water. Well let me tell seratina on Friday, October 15, dinner massicana very hot chocolate "shot glasses, and finally by Malù ... Margarita after a successful insurance (I'm not sure if the gaiety ethyl or to the intrinsic goodness of short ...). The
all started at home Ventricina roughly around 8 and 30: in dribs and drabs we were more or less in twenty magnificence of sofas, chairs and floor taaanto gorging on tacos and tortillas ... was on this occasion that the undersigned has found to have a strong feeling of love for guacamole and for this, my friend Matt, do not thank you enough.
But now I'll stop to bore you, both to document the seratina there will be just a couple of pictures, and step directly to the realization that maybe the shorts is the thing that most interests you.

NB Doses are paid in the eye and are good for a 20in or so of glasses. We wish to thank my two roommates, Anna and Virginia, for working to achieve the same and have washed over me a lot of dishes. Thanks girls.

Cups Milk chocolate:

For the crumble:
10 digestive biscuits type

two tablespoons of butter 1 tablespoon cream made with honey and nougat

* * I've bought from Castroni , here on the Via Nazionale in Rome. It's called 'Cream Nougat Mou' and the company produces in Turin which unfortunately can not remember the name. In reality it is anything but a cream caramel (caramel au beurre salé those kind), but rather Uun soft dough with honey, nougat and hazelnut praline. It 'still very good, I assure you. In any case, if you had a gelding at hand, creams such as these are fairly common, just take a look at the ingredients!

Crumble the biscuits, put them in a saucepan, combine the butter and cream nougat and to go over low heat stirring constantly with a wooden cucchaio. The butter will melt, ditto for cream crumble and you will get a warm and fragrant. Before you cold, using a spoon, pour the crumble in individual cups (almost an inch). Pressed slightly.

Meanwhile put the rest of the cream nougat, approximately 5 tablespoons or so, in another saucepan over low heat to warm. Stir with a wooden spoon to make it more smoothly and help you always have it with a spoon in particular glasses. Do not be too thick a layer, it is very sweet and could annoy. It takes 2-3 mm.

For the milk chocolate ganache:
300 g of milk chocolate
** 90 ml fresh cream 1 tablespoon of butter


** I used Lindt chocolate milk because I find that it has a pleasant aftertaste caramel. Obviously the choice of chocolate is subjective, so feel free to use whatever you like.

In a ceramic bowl cut the chocolate into small pieces and in the meantime, boil the cream. When it boils, pour the cream over the chocolate and carefully mix the two ingredients with a spatula, being careful not to incorporate air. This is not a mousse, cream must be as good Hermé says onctueuse ... which is saying something. Finally, when you have built all the cream, and the mixture is still looking hot, add the butter and mix well. Before the mixture cool and harden drip into glasses. Often must be roughly what the crumble. Put the cups in the refrigerator.

For the mascarpone and cream sauce: 4 tablespoons mascarpone

80 g icing sugar 150 ml fresh cream

A dusting of bitter cocoa

Working on the mascarpone cream with icing sugar. Mount the cream and gradually add the mascarpone without disassembling everything. When you are finished with the pastry bag, decorate the glasses. Finish with a dusting of cocoa. The cups go in the refrigerator up to one hour before serving. Do not forget them in the fridge otherwise they will be too hard and not feel the scioglievolezza the ganache.

And now I'll do a laugh: in Rome I do not have a pastry bag. That I left in Naples. But an occasion like this I could not help it. So I made a craft with a cartoon, specially arranged cone-shaped and covered with DOMOPACK, and with a bag of frozen food to those who helped me bag by itself. It was not particularly professional, but certainly served the purpose. Series of what you do for the desserts!

And now I stop. I leave you with some photos delirious with anticipation and Mexico on Friday. They have just returned from tasting to 3 glasses Gambero Rosso, then I announce that the next post will be entirely dedicated to the event and photos (even crazy ones) of wine, half empty glasses and cheerful companions. I hope you like it!

good start all week!!

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Life takes strange and unexpected folds

E 'futile attempt to tell the reason of this long and enforced absence from the blogosphere. Too complicated, convoluted I'd say. It 's weird how life takes folds bizarre until recently there was writing almost as archaeologist from Naples and the only thing that really interested me in life was to make cakes purely amateur level (see pie / photos / eat ... and there is nothing wrong with that, indeed). Now I am writing from Rome, in my little hole stationed in Via Nazionale, to document some of the most beautiful and most intense of my life. Yes, I made the plunge. Not even three weeks to attend the Masters in journalism and communication food and wine at Red Lobster course that all those who zompettano between blogs to know why there has passed the famous Cavoletto . To hell with the archeology, to hell with the routine as it was for twenty-four consecutive years, begins a new course: inaugurating a new season of this blog, which is where I want to speak not only of recipes (the oven does not work and my home then when you greet the cakes which I had and I was used), but also events, trends, local and hidden niches for cibofili. Obviously anyone with questions, curiosity, or simply wanted to send me to hell for the months of absence on these screens will feel free to quietly write to me, I'll be happy to get reacquainted with the world of network ^ _ ^

Meanwhile I leave you with some impressions on the first event which has so far participated in the presentation of Guide Restaurants of Italy 2011 published by Shrimp: Imagine me standing profane with my colleagues next to the cream of Italian cuisine. The right wing of the City Theater of Taste of the curve seemed more tembile football stadium. Gennaro Esposito of Torre del Saracino , David Scabin of Combal.Zero and Massimo Bottura of ' Osteria Franciscan seemed leading exponents of a fierce supporters and I felt giddy host, amused and flattered. Sometimes you think that the chef, chefs, silhouettes are divorced from reality, sacred cows that are revealed only in the kitchens of famous restaurants. Well, and I say to those like me who lived in ignorance until all'altroieri, gentlemen do not. For me it was possible to see, as I was able to be together in a long awaited moment, they are simple people all united by a great, great passion and dedication to the culinary arts. Be careful, my class is not a eulogy: I just try to convey the atmosphere of warmth and complicity that I would certainly expect to find in such an occasion. All in all I think
a great way to start. And now


service communications:
For anyone who wanted to closely follow the adventures of the master at this year's Gambero Rosso, and then they want to read again (but you do not have enough ?!?!?!) the signed, we announce that Nerina Di Nunzio has kindly left some spaces in the management of his blog, What happens in the city, and therefore you can find all there and eighteen.
Other news: October 22 we will all be away in Turin at the Salone Internazionale del Gusto. Anyone who would like to get is welcome ^ _ ^

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football sometimes it takes even metaphorically ... My own private

I want to tell me what happened during a classic and enjoyed dinner with some dear friends. One of them, known for its leanness despite his hunger (not known) and the amount of food ingested in a short time, started to eat huge pieces of grain. When I say huge pieces of grain intend 50/80 grams at a time. To which, I am amazed but not so much knowing him and ask him: "but what the hell do you eat? Must be years since I taste it!?" and he said "no no ... I eat so much at least three or four times a week is good for me! the doctor told me, eat cheese and milk that makes you good for football!" All this said while pieces transhipped from his mouth never satisfied! but you better stop me, also because it can easily fall in the ambiguity ... :) Carry this experience
not because I like to philosophize about food and how you should eat and watched my eating habits would the figure of those who preach evil good and scratching. But I think it is better to have some more awareness about what you eat and then decide in full freedom.
are now several years that is not true because studies show that eating plenty of milk and cheese is good for the bones but is sometimes even dangerous especially for high-protein, causing damage to the bones themselves! What does this mean? Very simply and schematically: Calcium is deposited in bones, is also used for muscle contraction and to make the basic body that does not "want" an acid environment. Now, if the proteins taken through milk, cheese and red meat creates an acid environment. Our body is intelligent and self-regulating, then what does? He takes calcium from the bones you need to basificare our body. Many proteins in the blood = very = calcium taken the dog chasing its tail.
That said, I love cheese (not to mention the polenta with gorgonzola) but reflect a moment before saying: Zola me strengthens bones! It is certainly not the fault of my friend who, among other things, underwent an intervention for hernia expelled a few years ago, will be a chance? The information in general is definitely lacking.
As usual, these few lines are written by me, that is, by anyone. So I would suggest reading very simple but effective written by a medical oncologist who has more authority than me and certainly that speaks mainly through scientific research, our milestone that tells us where we are and what we are doing until now. He is Franco Berrino, the article is: The food of man. "You can find it easily by writing the title on google in pdf format, I assure you that there are few pages, but enlightening! In the last few pages for some advice on recipes and a glossary of lesser-known foods.

In a video taken from the public over reports where there is always our good Berrino that in a supermarket explains what not to buy and what you can safely enjoy without trying to force food stores, macrobiotic special.

http://www.youtube.com/watch?v=77o2v_2B_Vc

Happy reading and happy viewing!
(Casazza thanks!)

Los Angeles Public Crusing Spots

When a film is acclaimed by most of the people, they usually are skeptical, but with Inception, I had to change my mind.

The film is directed by Christopher Nolan who until now has not missed a shot, for understand the cleverness of this film Memento look and give me reason.

The main character, Dom Cobb, is played by DiCaprio who has already proved, above all starred in Scorsese's latest film, not to be an actor for girls, but to be one of the best around.

The plot, in broad terms, is this:

Cobb is a puller, a puller kept secrets in the minds of people, steal their secrets, entering the dreams of these, and then resell them.

Unfortunately, it is exiled from his native country, the U.S., because alleged to have killed his wife, but thanks to a powerful man may be able to return without being arrested, in return must do this for a much more difficult to graft a idea.

say that this movie has a huge visual impact is an understatement, but it is not only that, it is also more.

's one of those films that keeps you glued to the chair, takes 2 ½ hours but not heavy, it does not mean that it is an easy film is indeed one of those movies that happen to be some things you have to follow them carefully or do not add up.

Finally, one of those movies with the ending, which does not account, for interpretation of the viewer, which pleases me a lot.

Rating: 8

Quote: It is said that we use only a small part of our mind, it is true but not when we dream ... When we dream we can do anything.

By Ivo

From Hell

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Dylan Dog, the movie trailer.

few days ago came out the trailer for the film of Dylan Dog, which, again, no one knows when it will be shown in Italian cinemas, but neither is knows when in theaters.

As the U.S. production, it was logical to think that they would do an operation to "Constantine" or distort the figure upward to the U.S. public.

stuff to make a "Matrix" so to speak.

was logical to think and to look at the trailer, continues to be logical!

The trailer shows a macho and shit-kickers Dylan, Dylan, or a far, far away from the original.

Seeing him was a pain, a pain for someone like me, experienced adolescence in the company of this character.

Some people will say "nice" but it is people who can not understand, because he has lived with Dylan, there is not excited by reading the stories.

finish with one, ironically, thanks to Bonelli Thank you for choosing carefully who to give the rights to the character.

PS Want to see the trailer for the film? It can not, because in reality still had not come out.

E 'was put on you tube illegally, and then after a few days, the studio has made clear the U.S..

However, you have saved yourself a pain ... believe me.

By Ivo

From Hell

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Summing

E 'was a real effort to go to school and every night for more than three and a half hours to follow lessons anatomy, physiology, dermatology, massage techniques, etc. .. especially after hours earlier. I would say that I am really pleased with the results personally and for sharing this effort with some wonderful people, each of them with a different path in life. The real was learning to live with them those two years, the rest are just concepts (and in some cases even taught well).

few days ago I finished the two-year course started as a massage therapist, massage therapist and then as operator of health and finally as a massage therapist and head lifeguard of the establishments hydrotherapy. Already from this you can imagine how he lived two years of school, marked by confusion and uncertainty. I never understood the real profile of the professional masseur, but probably because they never even knew the institutions that have organized this training. (The painting by Picasso seems to me a metaphor to sum up this copy confusion)


Taking the title of my post, I specify what I think of this path.
It 's been wrong from the beginning, even before the Tar AIFI to win the first appeal. Why? Simply because in Italy you can not work in health care (if I understand it from '94 or '99) if you do not have a university degree. I could stop here, because the rest was only speculation from the Lombardy region that has continually tried to put pieces not to be denounced by local training schools, in turn, reported by students that could very well claim compensation for any damage Once the profile was deleted. In short, it was continued until it turned out this Royal Decree of 1928! Crazy.
The same charge of the Lombardy Region, Health section, who represented the committee at my exam, he has repeatedly stated that it is not possible for us to work independently and that our massage is solely and exclusively HYGIENIC! What does it mean? What I basically only work in a team (that is, there must be a doctor that Fiat anxiety on my shoulders "of abuse, but not too" masseur) and that my treatment is not healthy for people, more.
personal opinion? I totally agree! I do not agree on the fact that schools have continuously since the beginning, said another. Just search the web dell'MCB and shape is often associated with big words such as: health, rehabilitation, independent and so on and so forth.
The problem as usual is the hypocrisy and the desire to make money especially in a time of crisis like this without regard to anyone, not even speculate that the banks were unable to face the other party and without that, almost always, is human. A greedy money-making opportunities by training companies, by the region itself and of individual teachers. How do you propose a course of study uncertain, confused and blocked three times in three years in a row if you are not soulless speculators? Of course, that if they had told me: "Look, we offers adventure this training, but you may not be health (because it's auxiliary) and certainly the future of this profile will be uncertain as the profile itself is '28 and it is unclear "well .. probably I'd think about before you spend too many money and I would continue on the road "by other routes that are clear in terms of legal / tax, that is not recognized.

As you can see I was a little 'disappointed in general, then if we open a parenthesis on what and I was taught how to massage suffer less if you put the salt on a wound open and bleeding. But this is what I can tell of my journey, I know nothing of the other schools It would be interesting to be shared the views of all students in all schools to create a communication network, it would be beautiful outside ... I'm sure.
I would advise to people like me who has been working in the Pool (Shiatsu, Tuina, touch for health, psycho-somatic, ayurveda etc. ..) to continue to feel their work as pleasure for themselves and not to be infinocchiare from big words (rehab area) mentioned above. At least we are sure that we are not recognized, the Italian law does not know us and we can charge by writing spa treatment issuing the VAT, being able to be clear with our people that array will be: not healthy, very healthy. Abusive is who takes the place of health professionals existing, who feels all powerful and who do not pay taxes! With the big words is easy to fall into the trap.

am really sorry for people who began this journey hoping to find work (as had been promised) or at least can begin prorpria activities on the basis of a false guarantee of being recognized in the medical world. To these people I can only say that nothing is lost because at least here in Italy can understand how it works and what may be their true attitude, however, having done many hours of massage. If it still will have the opportunity to work in a structure where there is a doctor who protect them. I'm sorry for those who renounced their passion for physical therapy by the MCB because the Italian state masseur denies the study, and he finds himself still groped the entrance test for the umpteenth time with little success, because the test will require food recipes or other things not related to the profession.

It touches the bottom then when you feel undervalued and regarded as the common people who claim to know something new in a world that only some alien special access to it. I refer to this show of power, the divine universe physiotherapy, for some (repeat some) physical therapists who teach in schools with the same superficiality and arrogance of MCB, boasting that AIFA members ... will not end never to be amazed at the stupidity and as such said: "nothing that is human is alien to me."

Another man said: "There is no failure, there is only the experience" and this aphorism, I rolled up his sleeves and allotment continuing my road (narrow and uphill) to the passion that fortunately now gives me living.

In these two years I have learned not only technical but luckily I also met several teachers who have shown a big heart, through the giving of yourself as well as "theoretical recipes. I thank them so much, they will remember forever. In addition it was possible to enable collaborations with doctors and physiotherapists who can look beyond the prorprio herb garden, provide counseling and support, to them I say: Thank you.

for further information and clarification of the medical profession refer to the following link which contains an article of the sun 24 hours a few days ago http://www.fisiokinesiterapia.biz/news/comma% 20due.pdf
and pull the money: D

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The white nights of the writer Alice In Wonderland

dark room, dimly lit

,

from the screen of a PC.

button "Send" new paragraph.

dark room, my sister sleeps

,

I do not,

write in front of the PC.

"enter" key, a new paragraph.

dark room,

a noise,

my father gets up and goes into the kitchen to drink, I still

front of the PC.

"enter" key, a new paragraph.

dark room,

what time is it? four.

Save As format "Word 97".

Start, Shut Down.

dark room,

start to think,

the room is now very dark,

I turned off the PC.

By Ivo

From Hell