.: 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:


.: Don’t be lazy

Alzarsi, in primavera, è sempre un po’ difficile. Spring makes me lazy and I always need some motivation… but today I have my handmade biscuits 🙂

and some great music can help too.

Joe Bonamassa & Jimmy Barnes cover “Lazy” by Deep Purple

Love them

and what about this cup that I bought in some beautiful place in Tuscany ?

Handmade too! Maybe you may want to visit and buy one for yourself. Everybody know Pisa, Lucca, Firenze, Siena, but other smaller places are full of beauty around Tuscany. San Gimignano (approx 60 km from Florence) is an extraordinary place

or you may want to visit the Castle of Sammezzano, in Reggello (approx 40 km from Florence)

and then go to the sea in the area of Livorno or Grosseto

do you still feel lazy ? you shouldn’t by now! 😀

.: Le début du bonheur

Sometimes I think that happiness really is in very very small things. Small moments. Small feelings. A memory, a gaze, a thought, a note.

This piece only lasts 107 seconds. And has come to me through a tv spot. I hate commercials, but sometimes… among them, something beautiful pops out. This is the case. You won’t even find Daprisnki in Wikipedia. Don’t know how this is possible. Maybe can’t contain this beauty. This music carves my mind… takes me to sweet memories… and, of course, some sweet moments are around a table with sweet company and delicious food.

I was in a restaurant by the sea. It was a beautiful summer night. And I’ll keep that memory with me, forever. A small piece of happiness.

.: Agape

La traduzione più semplice di “agape” (ἀγάπη in greco antico) è amore. Love is the simplest translation of the ancient greek word “agape”. There’s something more in the word, though. You will find a lot about it, but what you will mostly read is that it’s about unconditional love. Amore disinteressato.

Quando si ama qualcuno o qualcosa in modo disinteressato, entra in gioco un altro sentimento, abbastanza inafferrabile. Una specie di costante rimpianto per l’impossibilità di trattenere qualcosa di ciò che si vive. You feel like you can’t possess someone or something you really love unconditionally. It’s the beauty and the pain of that kind of love.

I have been to some of the most majestic, fascinating, charming, extraordinary beautiful places in the world. And when I look at images of those places I have loved so much, I feel something I can’t describe. Some painful pleasure. Some unconditional love that I can’t manage.

And still I can’t make falafel, but I keep trying. It seems easy as long as you make the balls. The official recipe is:

100 gr chickpeas – ceci
onion – cipolla
parsley – prezzemolo
cumin – cumino
coriander – coriandolo
grated bread – pan grattato

Boil chickpeas, mix with all the rest. Form some meatballs (there is no meat !), put some grated bread on them and fry in hot oil.
I ceci vanno bolliti, oppure li comprate già bolliti. Unite tutti gli altri ingredienti, nelle proporzioni che preferite. Formate delle polpettine, impanate nel pane e friggete.

They look irregular but nice.

But then… I can’t fry them properly… anyway, the taste is good, and…

…reminds me of sweet Egypt.

.: Shape of you

It happens. I watch an old picture and a feeling goes through my skin. Non capita anche a voi ? Non vi capita di vedere qualcosa, e di provare quella sensazione… di una giornata d’estate… una giornata, magari, di tanto tempo fa? The feeling of a day in the past. A day of sun, a day when you were somebody else. You were in a different world, you were in a different mood. And you love the shape of it.

There’s nothing special in this picture. An empty cup, an empty plate. Avevo già bevuto quel meraviglioso cappuccino, già mangiato quella meravigliosa pasta e mi stavo godendo il momento di relax, prima di alzarmi e andare sulla spiaggia. It’s the moment between two things. E’ il tempo tra le cose, che ci permette di pensare alle cose e… di assaporarle. We need that “empty time”. To appreciate things. To appreciate life. To love the shape of things. To remember.