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.
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!
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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