.: Breakfast tune

This morning I decided to have breakfast at the place where a friend of mine’s working.. a little nice bar with great pastries and lovely cappuccinos…

as you can see… my cappuccino was still loving me..even when I had almost had it all..

and believe me.. the cream inside this pastry was sooooo good

.: Dark necessities

Sulle origini del tiramisù le storie più varie si sprecano… una dice che sia nato a Siena, per una visita del Granduca di Toscana, Cosimo III de’ Medici. Pare che fosse piuttosto goloso e portò la ricetta alla corte di Firenze e in seguito divenne nota a Treviso e quindi a Venezia. Lì, sarebbe diventato il dolce prediletto dai cortigiani, che gli attribuivano proprietà eccitanti e afrodisiache… e così prese il nome allusivo di “tiramisu”.

The word Tiramisù literally means “pick me up”. It comes from the Treviso dialect, “Tireme su”, Italianised into Tiramisù in the latter half of the 20th century. Some historical records state that Tiramisù originated in Treviso in 1800. It is said that this dessert was invented by a clever “maitresse” of a house of pleasure in the centre of Treviso. The “Siora” who ran the premises developed this aphrodisiac dessert to offer to customers at the end of the evening in order to reinvigorate them.
Other legends say it was invented much earlier in Tuscany.
Of course the ingredients of the Tiramisù are all very nourishing and full of calories: eggs, sugars, lady finger biscuits, mascarpone, coffee and cocoa… so for sure is a very energetic food.

Se veramente ci si vuole attenere a fonti ufficiali non rimane che fare riferimento alle parole dell’esperto eno-gastronomico Giuseppe Maffioli che nel 1981 certifica la nascita della ricetta alla fine degli anni ’60 nel ristorante Alle Beccherie di Treviso.
Più recentemente nel maggio 2016, in occasione dell’uscita di un nuovo libro dedicato al Tiramisù dal titolo omonimo e a cura di Clara e Gigi Padovani, è emersa una nuova storia ufficiale corredata da documenti molto interessanti che spostano in Friuli l’origine del dolce.Stando alle ricerche dei coniugi Padovani, durate più di due anni, il nome “Tirime sù” è stato coniato nel lontano 1935 da Mario Cosolo, storico titolare della locanda “Al Vetturino” di Pieris, a pochi passi dal ponte sull’Isonzo.

Whatever the origin or the legend, tiramisù is something you will always love… it will become your “dark necessity”…. either if you like it more creamy or with more biscuits in it

you will love it both ways…

.: A change is gonna come #2

Do you like changes? I hardly do. But I don’t like repetitions too (ah ah doesn’t seem so!). We are not always prepared for changes, but we often want them. Being human is being inconsistent, very often. La natura umana è spesso contraddittoria, ondivaga. Molte volte non siamo pronti al cambiamento, ma non sopportiamo nemmeno la monotonia. Siamo portati al cambiamento, ma spesso ci spaventa. Che fare ? Be prepared. We should try to anticipate change or sometimes we can experiment and try to find ways toward it.

We look at classics and immediately think: how could this be better done ? Everybody know Sam Cooke original and  Otis Redding’s version, but what about Aretha?

So today I wanted to make a simpler lasagna.

The original lasagna has bechamel in it, but I didn’t want either to make it or to go out and buy the ready one. So I made a cheese-lasagna. Prima di tutto dovete fare il ragù. First you have to make some ragù. So: brown some onion in oil

Add some chopped meat (pork and beef)

then add tomato sauce, some minced carrot and let it boil for a while. How long is a while ? Well… from 30 minutes on 😀 Ok quando avete fatto il ragù dovete tagliare unpo’ del formaggio che preferite, può essere mozzarella, Asiago o qualcos’altro che vi piace, non troppo saporito. * As you wait for the ragù to get cooked, you can cut the cheese (the kind you like, not one too tasty) and you start taking the pasta

You will have to boil it slightly, one layer by one, while you “build on” your lasagna

stain your oven pan with very little oil, then put pasta on the bottom and start putting some ragù on it

then add some cheese, then again pasta, ragù and cheese, until your last layer. You can top with some extra grated Parmigiano-Reggiano

In the oven at about 190°C for 15-20 minutes will do

and you will have a change that you can taste and compare

I also love Seal’s rendition, Leela James‘ one and, of course, Lauryn Hill‘s covering, but.. what about Greta Van Fleet ?? They sound different!