.: Seven seas (sea 7)

Last night at the seaside. I made a long walk along the sea promenade… then I went back to the hotel and stayed there chatting to the barman, Rudy, very nice guy. Knows how to be nice without being sticky. I was feeling a little “sad” for going back home next day…  and he remembered my taste. I’m not an alcohol fan, but there’s one thing I like: red vermouth. Rudy rememberd me as “the lady of the red Martini”… funny uh, but he wanted me to try something a bit different: a special red vermouth, a very aromatic one

the problem is… he didn’t tell me the name of it… sorry guys! Anyway it was a nice night-time, especially when I received a text I was waiting for… ❤

Vermouth is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, and spices).

The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking.

The popularity of vermouth in the United States and Great Britain declined after the mid-20th century, but was still used in those countries in many classic cocktails such as the Manhattan, albeit in smaller amounts. The drink is more popular in other parts of Europe, such as Italy and France, where it is often consumed by itself as an apéritif.

In the years since 2013, there has been renewed interest in vermouth in the US. Artisanal makers have created new brands of vermouth which do not seek to imitate European styles, and vermouth has been a fast-growing category within the wine trade.


Se poi volete saperne di più, potete leggere qui:


.: Seven seas (sea 6)

Pasta comes from wheat, and crustaceans come from the sea, so pasta with lobster is a perfect wedding of tastes

you just would want more lobster in it. Anyway… shouldn’t you be satisfied with that great dish, you can always faint with the dessert: pesche (peaches) al cioccolato fondente e amaretto (amaretti and dark chocolate) with a delicious zabaione cream

my mum cooks peaches with chocolate and amaretti too and they can compete. Love you mum.

.: Seven seas (sea 5)

This is dedicated to a lasagna. Lo so suona un po’ buffo, ma questa lasagna con pesto e zucchine era davvero delicata e saporita… una grande idea

The classical lasagna could be too much for the summer days… so this rendition of a classic Romagna recipe, with seasonal vegetables and the freshness of pesto, is a perfect idea

it’s a vision achieved

.: Seven seas (sea 4)

and then simplicity: the typical “street food” of Romagna (and Emilia too, somehow) is piadina, gnocco fritto, salumi (prosciutto-ham, salame, mortadella and so on) and cheese.

I’m not a great cheese lover, but some cheeses are great with the perfect taste of gnocco fritto and with piadina too

but this was not enough: the chef really wanted to kill us with a tiramisù alla frutta

you can enter into trance with this….