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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