.: 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:


.: Where it all begun

Tutto  è iniziato con un po’ di Amaro del capo, due ghiaccioli, un po’ di succo d’arancio….

sono ancora lì…

che lo guardo da tutte le angolazioni…

forse vorrei tuffarmici dentro…

“So what do we do? Anything. Something. So long as we just don’t sit there. If we screw it up, start over. Try something else. If we wait until we’ve satisfied all the uncertainties, it may be too late. ”
– Lee Iacocca


.: Per sbaglio (accidentally)

Noi italiani cuciniamo. Cuciniamo sempre. Quando non cuciniamo, parliamo di cibo. Non è detto che siamo tutti bravi a cucinare, ma che importa ? Cuciniamo.

Italians always cook. When not cooking, we talk about food. Not every italian is good at cooking but we all love food and love home made food in particular.

Quindi è per sbaglio che io scrivo qui qualche mia idea, perchè, credetemi, non so proprio cucinare.

So accidentally I cook too, probably because I’m italian. My mum is much better than me at cooking but cooking is an habit, I guess. And you will find ordinary and simple recipes here. Nothing complicated or “haute cuisine”.

Forse però è proprio per questo che qui troverete qualcosa che sapete fare benissimo anche voi.

Like my Amarange: just an ice cube, an italian “amaro”, Amaro del Capo, and som orang juice.

Ad esempio l’Amarange. E’ solo un modo di bere un amaro, rendendolo più leggero.

Prendete un bicchiere e metteteci un cubetto di ghiaccio. Poi una parte di Amaro del Capo e 4 parti di succo d’arancio. Se volete alleggerirlo, mettete più succo.

Accidentally, I already drank it.


Scusate se il bicchiere è quasi vuoto… per sbaglio, l’ho già bevuto Image for .: una splendida giornata 

“Il più grande sbaglio nella vita è quello di avere sempre paura di sbagliare”