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Italian Country
Lovely illustrated book on Italian Country Living. If you look inside you will see our house in Maremma too!
Posted by Ren on marzo 11th, 2010 under Books in Rome, libraries, reading and all, Italy we love | Comment now »Spring table and bread baking day
SPRING TABLE
WHOLE MEAL AND BRAN BREAD
Braised beef-Brasato
Danillo brought the meat and Luca cooked it.
1,1/2kg brisket beef (in Italian just ask for brasato,preferably on the bone)
1 bottle full tanic red wine
Onions,carrots,some celery,bay leaves, garlic cloves, whole peppers and cloves, salt,olive oil.
Brown the meat in olive oil in a large deep saucepan. Add all the other ingredients except wine and cook slightly. Add the wine and cook for at least 2 hours on a very low flame, checking all the time and if necessary add some liquid broth or water.
We also cooked some roast pumpkin in the oven for the non meat eaters.
THIS MIGHT BE A HELP FOR FOREIGNERS BUYING MEAT CUTS IN ITALY.
May 8th
Retake Rome-Everyone in Green
Sunday March 14th in Villa Borghese from 10 to 1.30 with a family picnic to follow, Clean-a-Thon volunteers for the day to help remove the graffiti, tagging and litter in Rome. A family project organized by the volunteer network
www.fondazionegaribaldi.it
Posted by Ren on marzo 8th, 2010 under Italy we love | Comment now »Alchemy Arts-Recycling is Chic
‘Alchemy Arts: Recycling is Chic’, Kate MacKay and Di Jennings combine tales of mythical creatures and ancient customs with up-to-date tips for ethical fashion in a craft book that seeks to inspire rather than simply instruct. Inviting collaborations from across the globe and with illustrations to accompany each project, their fabulously inventive ideas include top hats made out of playing cards, dresses made from charity shop ties and a bikini made from carrier bags. Alchemy Arts enables all budding artists to find ‘the potential carnival in the dustbin’.
256 pages; Full Colour photography and illustrations, published by Marion Boyars, 2010.
Available to order at a reduced rate directly from Alchemy Arts.
alchemyarts@gmail.com
spring garlic
Spring in Rome and garlic on the terrace!
Posted by Ren on marzo 3rd, 2010 under Photos & things we like out in the world!, Recipes | Comment now »Roman Marathon
The Roman Marathon race on Sunday 21 March 2010, starts from the Colosseum. Following for 42km, traditionally the distance from Maratona to Athens, the path the Greek soldier covered to announce the Persians defeat in 490 b.c
A rest stop is set up each 5 kilometres with an aid station, toilets, mechanics for patching wheelchairs, shuttle buses to get latecomers to the finish line, security service and back judges. Visit www.maratonadiroma.it for information
Alongside is the STRACITTADINA FUN RUN which everyone can take part .It is not a competitive run and is 4km. Starting just following the start of the Roman Marathon. Here you can register at the Marathon Village until the day before the race: € 7,00 included official t-shirt.
The food handbook
ChezPim“queen of the food bloggers,”
Posted by Ren on febbraio 24th, 2010 under Books in Rome, libraries, reading and all | Comment now »A homemade life by Molly Wizenberg
A Homemade Life by Molly Wizenberg. Another blogger turned writer! at Orangette.com
Super Natural Cooking
Great book from Heidi Swanson, one of the first food bloggers
alias 101 CookBook,
Posted by Ren on febbraio 24th, 2010 under Books in Rome, libraries, reading and all | Comment now »Slow Food and Settimane del Gusto
SLOW FOOD ORGANIZING LA SETTIMANA DEL GUSTO
All over Italy for the under 26’s special reduction on all the menus from the best restaurants in Italy
22nd February till 7th March. Settimane del Gusto, the Week of Taste. Check on www.settimanedelgusto.it to find the lists of the restaurants in all the provinces of Italy nearest to you.
Luce 44
Delicious baby squids in tomatoe sauce on a bed of polenta at Luce 44,Via della Luce 44- Restaurant and Wine garden in Trastevere. www.Luce44.it
Here the philosophy is to offer delicately prepared organic menus , respecting the 0km impact (all food and vegetables already in the city) . In a beautiful and natural space of pale wood and chandeliers you can follow their program around cultural events, wine tasting, music evenings and lots more to come in the future.
Here are some of the gang!
Jazz from Japan
1 MARZO ore 20.00
JAZZ FROM JAPAN
JAPANESE CULTURAL INSTITUTE
Kimiko Ito with Aki Takase Unit
Free Admission
Vegetarian rice paper rolls
30 gr rice noodles soaked in boiling water for 5′
Shred 1 cup chinese (wombok) or regular cabbage, grated carrot, spring onion thinly sliced,2 tspn chopped fresh corriander and bean sprouts (optional). Mix with the noodles cut with a scissor.
For the rolls, place as many round sheets of rice paper as you need in hot water for 15 seconds and place on a clean cloth.Place some vegetables on the lower side and fold the paper over the filling, fold the left and right edges of the paper over and roll the rest.
For the dipping sauce; mix crushed garlic, chilli, lime juice, some brown sugar, tspn light vinegar, soya and a little water. (f you do this some time the herbs have the chance to flavour the sauce better.
Posted by Ren on febbraio 23rd, 2010 under Recipes | Comment now »Chinese noodle soup
Vegetable stock,peeled fresh ginger, some sliced mushrooms,2 crushed garlic cloves, fresh green chilli, corn,2 cups shredded chinese cabbage (wombok),carrot sliced in matchsticks, tofu, soy sauce, 1 tspn tahina, 100gr chinese rice noodles, 2 spring onions sliced diagonally, olive oil.
Put the soya on a sieve to drain the liquid until it is firm. Heat stock and add ginger, garlic and chilli.Simmer slowly, covered for 15′. Strain and put solids aside. Meanwhile sauté the mushrooms in olive oil for a few minutes, add cabbage and carrot and stir fry for 1′. Add all and the corn to stock & simmer for 4′ , add tofu cut into small squares.Simmer another minute, add soya and tahina. (if you like to add the garlic and chillie mixture, feel free) Place the noodles in a bowl and cover with boiling water for 5′ & drain. Have ready some small bowls and divide the noodles and ladle the soup over the noodles. Serve with the spring onion on a plate for everyone to sprinkle on the soup.
Posted by Ren on febbraio 23rd, 2010 under Recipes | Comment now »Finishing the Kitchen
A World Premiere
Finishing the Kitchen
written and directed by Patricia Gaborik
Six short plays where the hijinks and heartaches of moving in (and out!) make us wonder if learning to live with others also means learning to live with ourselves. The perfect show for ex-pats and Italians alike: those just arrived, those vowing daily to leave, and those eternally seeking the perfect home.
Saturday February 27, matinee at 5pm & Sunday February 28, matinee at 5pmMonday March 1 and Friday March 5, evening at 8pm
Saturday March 6, matinee at 5pm & evening at 8pmSunday March 7, matinee at 5pm & evening at 8pm
The English Theatre of Rome @Teatro l’Arciliuto
P.za Montevecchio 5 (near P.za Navona),
INFO: www.rometheatre.com, Tel. 06.6879419, (after 4pm),
General admission 15 Euros, Reduced /Students 12, Large Group Rates Available.
Posted by Ren on febbraio 23rd, 2010 under Films & Film Festivals/theatre | Comment now »Sofia’s lemon sole
The email from my daughter in London this morning.Cooking runs in the family!
Lemon sole with cherry tomatoes and capers… Potatoes with honey and thyme..then braised fennel and leeks with sesame seed and butter soooo yummy xx
Maite,Marie e il Fotografo
18 February 2010mandala a Elmo
preparing for the Tiger
Happy New Year China 2010
On Saturday 14th February at the Biblioteca of the Pignetto are at 16 00 you can watch the traditional chinese dance of the Lion and Dragon , dmonstratons in the street of Kug Fu, book presentations of ‘It’s China’ , you can watch and perhaps learn to write the chinese calligiraphy and at 17.30 tasting of chinese ravioli.
Posted by Ren on febbraio 12th, 2010 under Find a food & wine event in Rome and around | Comment now »Chicken and herb parcels
6 boned chicken quarters
crushed parsley,rosemary,garlic,fresh chilli,grated lemon grind
s & p,white wine,soya sauce, medium sliced onion
Have your butcher prepare the boned chicken and flatten between two pieces of cling film.
Prepare the abundent crushed herbs and spices with salt and pepper and put a generous strip on the meat and roll up.
Sauté the onion in olive oil and roll the parcels until slightly brown.
Place the parcels on a casserole and add pan juices, soy and wine and cover with tin foil. Cook in a heated 175° oven for 30 and turn over once. Remove foil and cook further for another 20′, turning again until the meat is brown and the juice forms a thickish gravy. Serve with sliced oven potoatoes.
For the potatoes, I slice them with a truffle slicer on the widest opening directly into a casserole, dribble with olive oil, s & p and cook alongside the chicken. They should take half an hour.
M’illumino di meno-Save energy day
Limoncello from Nicole’s lemons
It’s time to make Limoncello.
Luca’s recipe.
8 organic unsprayed lemons
1 ltre alcohol (outside of Italy you can use Vodka)
350gr white sugar
1 ltre water
Plastic container with a lid
some small bottles with corks
Take the skin off the lemons being sure to remove as much white pith as possible.Put in your plastic container with the alcohol and leave covered for 7 days, preferably in a cool place. Make a syrup of the water and sugar (10′ on mild heat).Cool and mix with the alcoholic solution. Bottle.
If you would like this to be less alcoholic then make the syrup with 1,1/2ltr water.
Posted by Ren on febbraio 8th, 2010 under Recipes | 1 Comment »
In Late Winter we ate Pears
In Late Winter We Ate Pears
A Year of Hunger and Love
Caleb Barber, chef and writer Deirdre Heekin share their love affair with a culture and way of life in a year spent in Italy. Lovely recipes.
Posted by Ren on febbraio 8th, 2010 under Books in Rome, libraries, reading and all | Comment now »Carnival in Rome
SARABANDA-
Suga Jazz Studio-japanese dance
Saturday 13th February from 14.00 hrs in Piazza Navona, celebrating thel Carnevale di Roma, thirty Japanese dancers from Suga Jazz Studio from the city of Kochi, exhibit their traditionoal dance ‘Izanai”, yosakoi style.
Yoskoi is a dance form from 1954 combining the popular Awa Odori traditional dance celebrating the festivities of Obon, with modern Japanese music. Yosakoi means ‘Come in the night’ in Kochi dialect.
Organized by
Fondazione Italia Giappone
Via Sallustiana 29
00187 Roma
Tel: 06.6784496 – Fax: 06.69380179
fondazione@italiagiappone.it
www.italiagiappone.it
Biscotti
A guest gave me this box of biscuits. Look at the beautiful packaging!
Trionfale market in February
Francofilm in Rome-World Music
Thursday 11th at 21.00hrs
Musiche del mondo-World Music-In occasion of Francofilm in Rome
SONGS from Edith Piaf, Charles Trenet, traditional Green and Balcan songs,portugese fado, homage to music from Haiti and Senegal and original songs from Minim’art
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- Sophie su Trofie and pesto sauce with Carolyn
- soupmaker su Limoncello from Nicole’s lemons
- Marla su Beef straccetti with rucola and baby tomatoes
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