tag:blogger.com,1999:blog-85258670690331368102024-02-08T04:36:53.050+01:00panpepato photo foodPanpepato è uno studio fotografico a Milano.
Specializzate nel Food, Liana Solis e Luisa Fiocchi, seguono tutte le fasi del processo: dall’acquisto delle materie prime allo svolgimento delle ricette e creazione dei moke-up per packaging e pubblicità fino all’immagine finale.fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-8525867069033136810.post-22883133313282763532015-12-06T16:56:00.000+01:002015-12-06T16:56:00.434+01:00Magnus Nilsson _ Fäviken _________________________________________________________________________________ Iphone Shots<span id="goog_633943169"></span><span id="goog_633943170"></span><br />
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<br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0Milano, Italia45.4654219 9.1859243000000145.2872319 8.86320080000001 45.6436119 9.508647800000011tag:blogger.com,1999:blog-8525867069033136810.post-18737950340769714072015-11-30T09:00:00.000+01:002016-11-30T09:01:04.721+01:00 Loxe Mareiro ____________________________________________________________________________ Iphone Shots<br />
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<br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com036610 Carril, Pontevedra, Spagna42.61552 -8.773425299999985317.093485499999996 -50.082019299999985 68.1375545 32.535168700000014tag:blogger.com,1999:blog-8525867069033136810.post-91400221504581921312015-11-27T08:32:00.000+01:002015-11-30T12:19:04.916+01:00Mugaritz _______________________________________________________________ Iphone Shots<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-77148597697424373342015-11-23T09:00:00.000+01:002015-11-30T12:15:19.557+01:00Ivan Rodriguez Pereda_ Alborada ___________________________________________________________________________ Iphone Shots<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0La Coruña, Provincia della Coruña, Spagna43.3623436 -8.411540100000024743.3161666 -8.4922211000000249 43.4085206 -8.3308591000000245tag:blogger.com,1999:blog-8525867069033136810.post-6310895180845409982015-11-16T15:57:00.000+01:002015-11-30T12:07:57.136+01:00 Luca Fantin _ Bulgari Tokio _______________________________________________________________________ Iphone Shots<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.bulgarihotels.com/en-us/tokyo-osaka-restaurants/introduction/starred-chef" target="_blank">Bulgari Tokio Restaurant</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MBYbT1zWpBA_D75SG0EzjtiJF3LAZvoeFQNXIJoW44DOsP2ox5V73AQoGVOw1rwcB5YKWrsIyNcwal7WpdPFiX4TOK6qmJWMTsrWKmiNMZae0mbN8mz3NfImDlwKaIfFXjpk4XMeUje_/s1600/Luca+Fantin+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MBYbT1zWpBA_D75SG0EzjtiJF3LAZvoeFQNXIJoW44DOsP2ox5V73AQoGVOw1rwcB5YKWrsIyNcwal7WpdPFiX4TOK6qmJWMTsrWKmiNMZae0mbN8mz3NfImDlwKaIfFXjpk4XMeUje_/s400/Luca+Fantin+3.jpg" title="Luca Fantin ©LianaSolis" width="400" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HjL08kRremM/VjoZ7GpIB1I/AAAAAAAABd4/LLIyrBNwnNU/s1600/Luca%2BFantin%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="400" src="http://4.bp.blogspot.com/-HjL08kRremM/VjoZ7GpIB1I/AAAAAAAABd4/LLIyrBNwnNU/s400/Luca%2BFantin%2B4.jpg" title="Luca Fantin ©LianaSolis" width="400" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKe_KU2Go3WhDves3iXMI1X3OTfrueA6vQU_6mrKYFc4AGtykJr2ac0YJDX61oGu1Gt9QKKfzcd9p43kx_HUlOMxEQc2rhZvVcnN4AdLqLRwuhYjIiHqobWQxis7x5W_NXy8RqU8uc5Sc/s1600/Luca+Fantin+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKe_KU2Go3WhDves3iXMI1X3OTfrueA6vQU_6mrKYFc4AGtykJr2ac0YJDX61oGu1Gt9QKKfzcd9p43kx_HUlOMxEQc2rhZvVcnN4AdLqLRwuhYjIiHqobWQxis7x5W_NXy8RqU8uc5Sc/s400/Luca+Fantin+5.jpg" title="Luca Fantin ©LianaSolis" width="400" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vn23XrW3EBKC-SWm-u0sXXH7ckkqZib5TpTQI3Lm1a6pr_17dAgDmsyvUH-eKq0os-qa-0qeUj2JHkOUnT2Tr8TW8CZnpZrI-UJXLLjTUkf-RdRIInj1jViWM1F44q9qIcF30k5QPWED/s1600/Luca+Fantin+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vn23XrW3EBKC-SWm-u0sXXH7ckkqZib5TpTQI3Lm1a6pr_17dAgDmsyvUH-eKq0os-qa-0qeUj2JHkOUnT2Tr8TW8CZnpZrI-UJXLLjTUkf-RdRIInj1jViWM1F44q9qIcF30k5QPWED/s400/Luca+Fantin+6.jpg" title="Luca Fantin ©LianaSolis" width="400" /></a></td></tr>
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<br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-61594644219268648592015-11-09T15:33:00.000+01:002015-11-30T12:04:27.070+01:00René Redzepi_Noma _______________________________________________________________________________________ Iphone Shots<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://noma.dk/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Liana solis, fodd photographer, fotopanpepato, milano" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUdjCJ3ZNZeNc1q4M05E7plS7FoULLaGZ6V_hCGrti47BIbrsLQ7omm675Szo8pL_pBui0AroLzMONyzhRA0bn3Yo0pQKQnwfb8V4IXZhO4UN0BV7WTlGtrr7o0uFylFMZ0bo1MiFlXDX/s640/Rene%25CC%2581+Redzepi+1.jpg" title="René Redzepi ©LianaSolis" width="640" /></a></td></tr>
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<a href="http://noma.dk/" target="_blank">Noma</a></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0DIzqhnaJjc/VjoUoxEPSLI/AAAAAAAABcc/bzOxIJESYBM/s1600/Rene%25CC%2581%2BRedzepi%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="©fotopanpepato, Liana solis, fotopanpepato, Food photographer" border="0" height="400" src="http://3.bp.blogspot.com/-0DIzqhnaJjc/VjoUoxEPSLI/AAAAAAAABcc/bzOxIJESYBM/s400/Rene%25CC%2581%2BRedzepi%2B2.jpg" title="René Redzepi ©LianaSolis" width="400" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizClhocU1QFAOTfn2vmUrCYkMGIxJsQxOGdxYJUW1OEfFXsIOG-PM_PbZvQfPFlBfR3VhEgRhQ5s-A9mZUq-m2HQNAYXJK_Fe0UqdYGZmb8ngCCAlkRMsvYZTMAMOzEHRJhlW0Pl8lP_bn/s1600/Rene%25CC%2581+Redzepi+3+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="©fotopanpepato" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizClhocU1QFAOTfn2vmUrCYkMGIxJsQxOGdxYJUW1OEfFXsIOG-PM_PbZvQfPFlBfR3VhEgRhQ5s-A9mZUq-m2HQNAYXJK_Fe0UqdYGZmb8ngCCAlkRMsvYZTMAMOzEHRJhlW0Pl8lP_bn/s400/Rene%25CC%2581+Redzepi+3+.jpg" title="René Redzepi ©LianaSolis" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">©studiopanpepato</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLSonjs_miRxLnvGcJRhLwevmy3zA1Nl5SOm9srQPsaI_hqHY7oYqAkmEWXgE9b4vbccvTR95FYwMnF2V47o_PP28RbfuTnb0Kh5JoGFK0etp4XAzJTNY_Ri8Jonnm47VYjdhFU5M-G2a/s1600/Rene%25CC%2581+Redzepi+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="©fotopanpepato, food photographer, studio fotografico panpepato" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLSonjs_miRxLnvGcJRhLwevmy3zA1Nl5SOm9srQPsaI_hqHY7oYqAkmEWXgE9b4vbccvTR95FYwMnF2V47o_PP28RbfuTnb0Kh5JoGFK0etp4XAzJTNY_Ri8Jonnm47VYjdhFU5M-G2a/s400/Rene%25CC%2581+Redzepi+4.jpg" title="René Redzepi ©LianaSolis" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">©studiopanpepato</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQCXNoiMgoGnMCTo7svnlclhvSkD0f-NXXYUsd_mcjvoMHu_PlUTwT-ldDGBftHl65grN3vi6xt7Lx2ratoCN_3NryEK_UQqQAoio899C40EOdKTX-HJmtDbNT0K99nE_XstkQwhJHx2a/s1600/Rene%25CC%2581+Redzepi+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="©fotopanpepato, Liana Solis, food photographer" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQCXNoiMgoGnMCTo7svnlclhvSkD0f-NXXYUsd_mcjvoMHu_PlUTwT-ldDGBftHl65grN3vi6xt7Lx2ratoCN_3NryEK_UQqQAoio899C40EOdKTX-HJmtDbNT0K99nE_XstkQwhJHx2a/s400/Rene%25CC%2581+Redzepi+5.jpg" title="René Redzepi ©LianaSolis" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">©studiopanpepato</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTMGN5QudCzClIpbrIeNTW2LfPpNSTEP-KdHJfMxLHg_-uLb0mVsAprti1FMRIWqDL6sJZJrlw1ElubJirOIayJcPC1KWaAxIuwh3bcxOpKHxaSV6ORGCYUH3Qu2R-ijDlIyb2BzOlLI0/s1600/Rene%25CC%2581+Redzepi+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="©fotopanpepato" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTMGN5QudCzClIpbrIeNTW2LfPpNSTEP-KdHJfMxLHg_-uLb0mVsAprti1FMRIWqDL6sJZJrlw1ElubJirOIayJcPC1KWaAxIuwh3bcxOpKHxaSV6ORGCYUH3Qu2R-ijDlIyb2BzOlLI0/s400/Rene%25CC%2581+Redzepi+6.jpg" title="René Redzepi ©LianaSolis" width="400" /></a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">©studiopanpepato</td><td class="tr-caption" style="text-align: center;"> </td></tr>
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<br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0Milano, Italia45.4654219 9.1859243000000145.2872319 8.86320080000001 45.6436119 9.508647800000011tag:blogger.com,1999:blog-8525867069033136810.post-69953455078026097742015-11-06T13:17:00.000+01:002015-11-30T11:58:06.293+01:00Mercato del Capo _ Palermo (Sicilia) ____________________________________________________________________________ Iphone Shots<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-pkonifKQ-0c/Vjnzw5JmC0I/AAAAAAAABbU/kvCdBthSDzY/s1600/mercato%2Bdel%2Bcapo-%2BPalermo%252C%2BSicilia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="liana solis. palermo. mercato, italy, Sicily, food photographer, street photographer. food" border="0" height="640" src="http://1.bp.blogspot.com/-pkonifKQ-0c/Vjnzw5JmC0I/AAAAAAAABbU/kvCdBthSDzY/s640/mercato%2Bdel%2Bcapo-%2BPalermo%252C%2BSicilia.jpg" title="pescivendolo mercato- fishmonger market ©LianaSolis" width="640" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7PKX-sKYaZSHjVQ8LbDWonTIniUZPxKTpJRKJ5pv2KJTP-74pd66wVvC2DVad-2OwdeJS_CJ2eGyq5oC2WkBz_3uMBs4oWW_hB0evgjVQ7k4nmehQV-QpBVgsSFO_VnIMKKjeve3DJag/s1600/mercatodel+capo-+Palermo+Sicilia+%2528acciughe%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="acciughe, fish, Liana solis" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7PKX-sKYaZSHjVQ8LbDWonTIniUZPxKTpJRKJ5pv2KJTP-74pd66wVvC2DVad-2OwdeJS_CJ2eGyq5oC2WkBz_3uMBs4oWW_hB0evgjVQ7k4nmehQV-QpBVgsSFO_VnIMKKjeve3DJag/s640/mercatodel+capo-+Palermo+Sicilia+%2528acciughe%2529.jpg" title="acciughe ©LianaSolis" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">©studiopanpepato</td><td class="tr-caption" style="text-align: center;"> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLkPJFXMKhaKG3ldg8QC5JYDLaz_jBE_c3A1v9uRbpQdzCF0ukJHDiyahpIDDtRSBcytWmYS77E2x3mthb1IL4WNCGaTj4giDY7uCASnzTujyGelhaKyvwd_VEVxvCMZbj8l3HngjcoaM/s1600/mercato+del+capo-palermo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="liana solis, palermo food photographer, street photographer, sicily, italy" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLkPJFXMKhaKG3ldg8QC5JYDLaz_jBE_c3A1v9uRbpQdzCF0ukJHDiyahpIDDtRSBcytWmYS77E2x3mthb1IL4WNCGaTj4giDY7uCASnzTujyGelhaKyvwd_VEVxvCMZbj8l3HngjcoaM/s640/mercato+del+capo-palermo.jpg" title="market _ Palermo (Sicily) ©LianaSolis" width="640" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWn6T9Ut6iCqRSgKV1XUqC2VnlheGsn6lA9AiKovKMaHdsq-m2iAGDY3gCQ22zZpOoF658wPaFz7fJnzqDyRgkR5s-GU9iNs-PbPkiG5e35c-T5zs9G949x9pRuBSflG-y1znwitMAPWO/s1600/orate%252C+mercato+del+capo-+Palerm%252CSicilia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="orate, fish, liana solis" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWn6T9Ut6iCqRSgKV1XUqC2VnlheGsn6lA9AiKovKMaHdsq-m2iAGDY3gCQ22zZpOoF658wPaFz7fJnzqDyRgkR5s-GU9iNs-PbPkiG5e35c-T5zs9G949x9pRuBSflG-y1znwitMAPWO/s640/orate%252C+mercato+del+capo-+Palerm%252CSicilia.jpg" title="orate ©LianaSolis" width="640" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKBMImZGGfdF3E9f2zTmkhAnx345YKnHEWjf0dG1UIH3afYLTUNjXxvTa8_nFIerv6T5bbCf3rdAzy1GgL-yGfZEbj8jmA600jYQ0OdwF-ov2HSY098jwgtuHYkODmXBfr8XnH2VOHZAb/s1600/mercato+lo+capo-sicilia+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="liana solis, sicily" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKBMImZGGfdF3E9f2zTmkhAnx345YKnHEWjf0dG1UIH3afYLTUNjXxvTa8_nFIerv6T5bbCf3rdAzy1GgL-yGfZEbj8jmA600jYQ0OdwF-ov2HSY098jwgtuHYkODmXBfr8XnH2VOHZAb/s640/mercato+lo+capo-sicilia+1.jpg" title="Market Palermo_Sicily (©LianaSolis)" width="640" /></a></td></tr>
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fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0Palermo, Italia38.1156879 13.36126709999996437.915870899999994 13.038543599999963 38.3155049 13.683990599999964tag:blogger.com,1999:blog-8525867069033136810.post-61269304029242523372015-11-04T12:51:00.000+01:002015-11-04T12:51:19.441+01:00Giovanni Rana_ Sfogliavelo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_arri9OPATXgi7aw9ITNJKb409SKiXuwjRkwsHwOUOo4XQThTaj2f-jTEXxDGzZUfcZzmzZdR4zI27-Cv5Gemu_4987Rbw9UlNH-EL-NMm7zvvE6U3etWpgEXtQT0j1ZNEyXh_UPqgwt/s1600/Giovanni+Rana+-+Sfogliavelo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="fotopanpepato. food photographer, luisa fiocchi, milano, liana solis" border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_arri9OPATXgi7aw9ITNJKb409SKiXuwjRkwsHwOUOo4XQThTaj2f-jTEXxDGzZUfcZzmzZdR4zI27-Cv5Gemu_4987Rbw9UlNH-EL-NMm7zvvE6U3etWpgEXtQT0j1ZNEyXh_UPqgwt/s400/Giovanni+Rana+-+Sfogliavelo.jpg" title="Sfogliavelo Rana - carne" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-kQ3v2MCD2t8/VjnvdjhmsII/AAAAAAAABag/9nJBntn29jw/s1600/Giovanni%2BRana%2B-Sfogliavelo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="fotopanpepato, panpepato, food photographer, milano, liana solis, luisa fiocchi" border="0" height="363" src="http://4.bp.blogspot.com/-kQ3v2MCD2t8/VjnvdjhmsII/AAAAAAAABag/9nJBntn29jw/s400/Giovanni%2BRana%2B-Sfogliavelo.jpg" title="Sfogliavelo Rana- caccio pepe" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuUGyflc1nG1IQUNdeYLyoFYrHD81xjQTwe2MmuxHfwvKrdzfKDLv5G-KG0IkmHuWtyaIEhRS5gAqZr68ekVN-6PnXV5YcdFk4oj-_5drKpbe2XsGl3bo0Ndf7q4tLhMDvnT-97hzl0mL/s1600/Giovanni+Rana+Sfogliavelo+-+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="fotopanpepato, food photographer, milano, luisa fiocchi, liana solis, " border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuUGyflc1nG1IQUNdeYLyoFYrHD81xjQTwe2MmuxHfwvKrdzfKDLv5G-KG0IkmHuWtyaIEhRS5gAqZr68ekVN-6PnXV5YcdFk4oj-_5drKpbe2XsGl3bo0Ndf7q4tLhMDvnT-97hzl0mL/s400/Giovanni+Rana+Sfogliavelo+-+.jpg" title="sfogliavelo rana_ crescenza" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMd_3vPvw15mpPEP8XJKuDwwXkgRWxvSNubnPH6Pp1yVZczPptWJD1eM7A2JgB_b3rljGjI1tqLSh89YmXGk1aLLhU4c-zH6xFBggZOqSA8L3-zhUH9v88ld1hhZtU8jSfpO_OhSEHZ9Tu/s1600/Giovanni+Rana+Sogliavelo+-+salmone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="fotopanpepato, panpepato, foto food, photo food, liana solis, luisa fiocchi, food photographer, milano" border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMd_3vPvw15mpPEP8XJKuDwwXkgRWxvSNubnPH6Pp1yVZczPptWJD1eM7A2JgB_b3rljGjI1tqLSh89YmXGk1aLLhU4c-zH6xFBggZOqSA8L3-zhUH9v88ld1hhZtU8jSfpO_OhSEHZ9Tu/s400/Giovanni+Rana+Sogliavelo+-+salmone.jpg" title="sfogliavelo rana - Salmone" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsSVahrbU1L-_fYuV2SBC_P-q9izApCyIEEKPrSoH_yEuTs_G0bAksdO4m2CgTievhyY_SR9ZRx7hg9yUdpp6cHxb16ctt7HW1mephIDoiAdgqANgKkXGz2VEQnH1aDrHf4N2XrqtFMYp/s1600/Giovanni+Rana-sfogliavelo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="fotopanpepato, fotofood, liana solis, luisa fiocchi, Rana, giovanni rana, photo food," border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsSVahrbU1L-_fYuV2SBC_P-q9izApCyIEEKPrSoH_yEuTs_G0bAksdO4m2CgTievhyY_SR9ZRx7hg9yUdpp6cHxb16ctt7HW1mephIDoiAdgqANgKkXGz2VEQnH1aDrHf4N2XrqtFMYp/s400/Giovanni+Rana-sfogliavelo.jpg" title="Sfogliavelo Rana - prosciutto crudo" width="400" /></a></div>
<br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-91821168621418469732015-02-25T00:23:00.000+01:002015-02-25T00:23:30.210+01:00Making of Abastos 2.0<div style="text-align: justify;">
<span style="font-size: large;">Volete vedere come abbiamo fatto il video di <b><a href="http://abastosdouspuntocero.es/">[abastos 2.0]</a></b>? </span></div>
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<span style="font-size: large;">Guardate che spettacolo!</span></div>
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<br /><iframe allowfullscreen="" frameborder="0" height="480" src="https://www.youtube.com/embed/zJpX4I_D-o4" width="853"></iframe></div>
fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0Santiago di Compostela, Provincia della Coruña, Spagna42.8782132 -8.544844499999953842.831671199999995 -8.625525499999954 42.9247552 -8.4641634999999535tag:blogger.com,1999:blog-8525867069033136810.post-52132822961779369082015-01-22T16:09:00.000+01:002015-01-22T16:09:58.023+01:00panpepato fotofood<iframe src="//player.vimeo.com/video/117440351?title=0&portrait=0" width="900" height="507" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe> <p><a href="http://vimeo.com/117440351">Studio fotografico Panpepato</a> from <a href="http://vimeo.com/user32896877">Liana Solìs</a> on <a href="https://vimeo.com">Vimeo</a>.</p> <p>Foto Food</p>fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-80587333987785471202014-12-10T11:03:00.001+01:002015-03-01T23:38:02.551+01:00 [abastos 2.0] <div style="text-align: left;">
<style type="text/css">P { margin-bottom: 0.21cm; }</style>
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<div lang="it-IT" style="text-align: justify;">
<span style="font-family: Arial, sans-serif;"><b>Liana
Solìs presenta il video [<a href="http://www.abastosdouspuntocero.es/" target="_blank">Abastos 2.0</a>]</b></span></div>
<div lang="it-IT" style="text-align: justify;">
<span style="font-family: Arial, sans-serif;"><b>Il
primo di una serie di video e fotografie che vogliono rendere omaggio
agli chef ed imprenditori che con il suo sforzo diventano il modello
a seguire nella evoluzione della gastronomia. </b></span><br />
<span style="font-family: Arial, sans-serif;"><b> </b></span>
</div>
<iframe allowfullscreen="" frameborder="0" height="506" mozallowfullscreen="" src="//player.vimeo.com/video/107760940" webkitallowfullscreen="" width="900"></iframe> </div>
<div align="JUSTIFY">
<a href="http://vimeo.com/107760940">ABASTOS 2.O</a> from <a href="http://vimeo.com/user32896877">Liana Solìs</a> on <a href="https://vimeo.com/">Vimeo</a>. </div>
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fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-21117767929593650952014-12-02T11:14:00.001+01:002014-12-10T11:09:27.898+01:00TEASER [ABASTOS 2.0] a project by Liana Solís<iframe allowfullscreen="" frameborder="0" height="506" mozallowfullscreen="" src="//player.vimeo.com/video/113369841" webkitallowfullscreen="" width="900"></iframe> <br />
<a href="http://vimeo.com/113369841">TEASER [Abastos 2.0] un proxecto de Liana Solís</a> from <a href="http://vimeo.com/user32896877">Liana Solìs</a> on <a href="https://vimeo.com/">Vimeo</a>.<br />
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<a name='more'></a>fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-90048103873773775562013-06-13T16:34:00.000+02:002013-06-17T14:13:46.944+02:00I mercati del Madagascar<!--[if gte mso 9]><xml>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Continua la nostra rassegna sui mercati del mondo,
questa volta si parla di una terra lontana, ricca di sapori, profumi e colori:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Il Madagascar, una nazione più grande dell’Italia che
grazie alla sua posizione ha specie floreali e faunistiche endemiche,
ma è anche stata terra fertile per numerose varietà di piante portate dal
non lontano oriente. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Quando sono partita, mi aspettavo di trovare
l’Africa, la savana, i baobab, le capanne….. ma mi sono subito resa conto che
oltre a questo, c’era molto di più. Tutte le popolazioni che sono passate di
qui, hanno lasciato un segno importante. Le risaie che, ricoprono le vallate
ricche di acqua, dalle quali ottengono anche due raccolti l’anno, gli Zebù le
vacche indiane, i tratti somatici delle diverse etnie. In effetti mi è sembrato
molto più vicino all’Indonesia che all'Africa.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Qui i mercati hanno una grande importanza è un luogo
d’incontro e molta gente viene per incontrare amici, per fare affari e spesso
anche per cercare moglie. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #444444; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-p0LMXvXrW_I/UbnO3tNO4RI/AAAAAAAABDs/tqqCkVO6ns0/s1600/IMG_0379.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="480" src="http://1.bp.blogspot.com/-p0LMXvXrW_I/UbnO3tNO4RI/AAAAAAAABDs/tqqCkVO6ns0/s640/IMG_0379.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Per esempio al mercato del bestiame di Ambalavao, che
si tiene nel sud una volta a settimana, arrivano allevatori da tutto il paese. Camminano giorni e giorni, per scegliere le bestie migliori.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZjYWFipcYyUEbCVRONZprESvVBS3fMrzdp7tP0DCGwykWEfbSLVU4zfcLijYN938uwo-3WEK_kmfea2a5J4Iyp-iZsMJmrynqJB4ztVMiKmVHhZ5zgBiYuqMdTDMoOJvMZzcygRERW2E/s1600/IMG_0520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZjYWFipcYyUEbCVRONZprESvVBS3fMrzdp7tP0DCGwykWEfbSLVU4zfcLijYN938uwo-3WEK_kmfea2a5J4Iyp-iZsMJmrynqJB4ztVMiKmVHhZ5zgBiYuqMdTDMoOJvMZzcygRERW2E/s640/IMG_0520.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
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<br /></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Poi ci sono tutte
le attività collaterali come chi vende i bastoni o i frustini per guidare i
capi appena comprati, i venditori di vivande, frutta, stuzzichini, rum casalingo per festeggiare.</span></div>
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<!--StartFragment--><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Poi ci sono i classici mercati di frutta e verdura……………. La stagione non
è la migliore per loro, siamo in “inverno”, quindi molti classici frutti
esotici mancano. Ma si possono trovare: banane( piccole e gustosissime),
ananas, arance e papaie<!--EndFragment-->. Questo bel mazzo di fusi rosso fuoco sono i frutti
dello zenzero che non ho potuto non assaggiare. Aperto, l’interno si presenta
una polpa bianca con piccoli semi scuri. Assaggiandolo al primo impatto arriva
l’aspro pungente ( i locali molto divertiti per la mia reazione) poi arriva il
profumo e l’aroma del rizoma che conosco bene. </span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VmeHQN3rI-Y/UbnO17DmfoI/AAAAAAAABDY/ZvfslCdGieI/s1600/IMG_0368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="480" src="http://1.bp.blogspot.com/-VmeHQN3rI-Y/UbnO17DmfoI/AAAAAAAABDY/ZvfslCdGieI/s640/IMG_0368.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><o:p> </o:p>Le gabbie delle anatre e polli sono questi fantastici
cesti di bambù, che viene subito voglia di prendere. Anche le “borse” per la
spesa sono delle capaci borse in rafia che le signore portano sulla testa con
disinvoltura.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZowLSOMlVr6WUaAEbA0o2uh3uzLvZUT3TbOGUiwsDMonDa6K1JrANoA5J_-oIeeQdmdYXupcKDlNWE-mm38Rb9D-gORU2HAUvtomzW6f8Hkp1SU-lFlvc3x22MA_c7l2hlqgutC-0ulRz/s1600/IMG_0366.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZowLSOMlVr6WUaAEbA0o2uh3uzLvZUT3TbOGUiwsDMonDa6K1JrANoA5J_-oIeeQdmdYXupcKDlNWE-mm38Rb9D-gORU2HAUvtomzW6f8Hkp1SU-lFlvc3x22MA_c7l2hlqgutC-0ulRz/s640/IMG_0366.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
</tbody></table>
</div>
<div style="color: #444444;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #444444; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yJ6uET-AP6A/UbnO6d3dEWI/AAAAAAAABEE/hkbcW4yFPSY/s1600/IMG_0390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="480" src="http://2.bp.blogspot.com/-yJ6uET-AP6A/UbnO6d3dEWI/AAAAAAAABEE/hkbcW4yFPSY/s640/IMG_0390.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
</tbody></table>
<div style="color: #444444;">
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KVaJDYJt4BhjMD702NpkDKz4SSqckVR1omfp1QRMSGWYWDm9JeuggtZi7TOrOKmT5X3SZ2B8tOYlaKtQHwqmqvNKQyTF2116bwK1j_H_m4hgox56LLMkLF50R-X8guULMXfpKrOnLCGE/s1600/IMG_0391.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KVaJDYJt4BhjMD702NpkDKz4SSqckVR1omfp1QRMSGWYWDm9JeuggtZi7TOrOKmT5X3SZ2B8tOYlaKtQHwqmqvNKQyTF2116bwK1j_H_m4hgox56LLMkLF50R-X8guULMXfpKrOnLCGE/s640/IMG_0391.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
</tbody></table>
<div style="color: #444444;">
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJYW5kKSRNf1gZOqZa1Op_JHzwqjHuRFWR92a7Csp-f56BJKku5ChekuFgGcIoxz6FBzjdVrto5Leque8y1mGBfb1Ew_Isa8h8qOwNsg_XKM6gkmTC3wmP7LbljZDdjJ8qhxYwoIPL9kA/s1600/IMG_0650.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJYW5kKSRNf1gZOqZa1Op_JHzwqjHuRFWR92a7Csp-f56BJKku5ChekuFgGcIoxz6FBzjdVrto5Leque8y1mGBfb1Ew_Isa8h8qOwNsg_XKM6gkmTC3wmP7LbljZDdjJ8qhxYwoIPL9kA/s640/IMG_0650.JPG" width="476" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I fagioli e ed il riso<span style="mso-spacerun: yes;"> </span>sono sempre presenti e come unità di misura utilizzano una
lattina di latte condensato da 33 ml, così con tre misurini hanno un chilo di
prodotto , mentre questa piramide verde, sono foglie di manioca pestate, che
arricchiscono i loro piatti di carne di zebù ( gusto un po’ particolare).</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-CWaF3l1mPUE/UbnPIMavveI/AAAAAAAABGM/zkMivwOJxbY/s1600/IMG_0741.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="480" src="http://3.bp.blogspot.com/-CWaF3l1mPUE/UbnPIMavveI/AAAAAAAABGM/zkMivwOJxbY/s640/IMG_0741.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
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</div>
<div style="color: #444444;">
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKT2u2JFfN3b2N9N8jVH5p3LCLMt8mX-KgiIl7YnbG-MfnpnnJbW3k2VnKoesJNuCYpFf1yKZl8SvS3-H2jKKhOCtKG4p4tNR1NXwQeOcfAv8Px2xaAmzhoyO-DtMm56quFUZEKKG2pJT/s1600/IMG_0742.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKT2u2JFfN3b2N9N8jVH5p3LCLMt8mX-KgiIl7YnbG-MfnpnnJbW3k2VnKoesJNuCYpFf1yKZl8SvS3-H2jKKhOCtKG4p4tNR1NXwQeOcfAv8Px2xaAmzhoyO-DtMm56quFUZEKKG2pJT/s640/IMG_0742.JPG" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
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<div style="color: #444444;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><o:p></o:p>
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<!--StartFragment-->Verso nord, sulla costa, i mercati si arricchiscono anche di altri
prodotti come pesci freschi o essiccati e soprattutto di spezie.</span></div>
<div style="color: #444444;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #444444; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nhK8mvAVz9zD7FlhrfVibV8P3UohWNqTyKNwD66usYszF2A5oDwAGj7tDM72Pt83myEX81FNAX4_NPwiED3MirhyJT9WfuT4UBlvzMONpRRboGCFzHU5aHF-KERZK7OkAUC64O9fe6dB/s1600/IMG_0743.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nhK8mvAVz9zD7FlhrfVibV8P3UohWNqTyKNwD66usYszF2A5oDwAGj7tDM72Pt83myEX81FNAX4_NPwiED3MirhyJT9WfuT4UBlvzMONpRRboGCFzHU5aHF-KERZK7OkAUC64O9fe6dB/s640/IMG_0743.JPG" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cannella, kumino, zenzero, peperoncini di varie
grandezze, essenze di vaniglia e di Ylang Ylang. A chi ci capita, consiglio il
pepe selvatico, una varietà dai grani più piccoli ma molto aromatici.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<div style="color: #444444;">
<!--EndFragment--></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikU1JzP6I2rD66j5v89S-hD2R77FNfWvoAb_mFGblHI2zA53ALd4XR7pxfzxMpO1S4Wq2i_uBKCa4xGCFePPtEWpKLOteYtRUZvRZYPnLumSb-LBRv_9yocOQLluvtD8x6lzbUiOJCtbOu/s1600/IMG_0738.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikU1JzP6I2rD66j5v89S-hD2R77FNfWvoAb_mFGblHI2zA53ALd4XR7pxfzxMpO1S4Wq2i_uBKCa4xGCFePPtEWpKLOteYtRUZvRZYPnLumSb-LBRv_9yocOQLluvtD8x6lzbUiOJCtbOu/s640/IMG_0738.JPG" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
</tbody></table>
<div style="color: #444444;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #444444; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlbWc135mC5X7DqImT3m8vBONdgCoCNJFLpFvGf0pVthaDoImkjHoOagmJU7EufE8HyuQEXiA2vdCR_mlb4ZQZVj09CAZd1gkWjFLjYAmUucrugNrPJUz-FWfcsAL1A2QDaA30AM50vYd/s1600/IMG_0740.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlbWc135mC5X7DqImT3m8vBONdgCoCNJFLpFvGf0pVthaDoImkjHoOagmJU7EufE8HyuQEXiA2vdCR_mlb4ZQZVj09CAZd1gkWjFLjYAmUucrugNrPJUz-FWfcsAL1A2QDaA30AM50vYd/s640/IMG_0740.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
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<div style="color: #444444;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Nelle grandi città poi si trovano anche mobili ma quelli più interessanti secondo me sono i mercati delle piccole città,
meno consumistici e più tradizionali.<o:p></o:p></span></div>
<div style="color: #444444;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #444444; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-sQDGi0BnHJM/UbnO7yRBLNI/AAAAAAAABEQ/N66Wzl7wBFY/s1600/IMG_0394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="480" src="http://2.bp.blogspot.com/-sQDGi0BnHJM/UbnO7yRBLNI/AAAAAAAABEQ/N66Wzl7wBFY/s640/IMG_0394.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Della carne non ho parlato, ma posto questa simpatica
foto.<o:p></o:p></span></div>
<div style="color: #444444;">
<!--EndFragment--><br /></div>
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</div>
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<a href="http://4.bp.blogspot.com/-9abW9mKgM_4/UbnPCZf7rGI/AAAAAAAABFY/61yQrh1XqD4/s1600/IMG_0732.JPG" imageanchor="1"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /><br /><img border="0" height="640" src="http://4.bp.blogspot.com/-9abW9mKgM_4/UbnPCZf7rGI/AAAAAAAABFY/61yQrh1XqD4/s640/IMG_0732.JPG" width="476" /></span></a></div>
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</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">©fotopanpepato</span></td></tr>
</tbody></table>
</div>
<div class="separator" style="clear: both; color: #444444; text-align: center;">
</div>
<div style="color: #444444;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Comunque è sicuramente una terra da visitare, così varia e affascinante. Dicono che questo sia il momento migliore per visitarlo, ma la prossima volta vorrei andarci a novembre dicembre, anche se le piogge
creeranno qualche problema di spostamento.</span><!--EndFragment--></div>
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<span style="font-family: Arial;"><o:p></o:p></span></div>
<!--EndFragment-->
<!--EndFragment-->fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-33169522214456984362012-10-12T15:20:00.002+02:002013-05-16T10:37:52.872+02:00" i Menu' che fanno del bene"<div style="color: #444444; font-family: "Courier New",Courier,monospace;">
Il 16 ottobre è la "Giornata mondiale dell'alimentazione" e abbiamo voluto partecipare in sostegno alla campagna contro la Fame di Actionaid.
questa è la copertina con una nostra creazione.</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"> </span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-SVWopUHPWaY/UZSay_BksyI/AAAAAAAAA88/NL8OH5uY7PM/s1600/9788858007747_quarta.jpg.285x340_q100_upscale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-SVWopUHPWaY/UZSay_BksyI/AAAAAAAAA88/NL8OH5uY7PM/s400/9788858007747_quarta.jpg.285x340_q100_upscale.jpg" width="286" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="color: #444444; font-family: "Courier New",Courier,monospace;">
Tante sono gli eventi correlate a questa iniziativa,: convegni, serate raccolte fondi, inaugurazioni mostre......
trovate <a href="http://ricettacontrolafame.it/">qui</a> tutte le informazioni.</div>
<div style="font-family: "Courier New",Courier,monospace;">
<span style="color: #444444;">questa è la nostra insalata di portulaca, ma all'interno troverete altre fantastiche ricette sfiziose anche di altri food bloggers. </span></div>
<div style="font-family: "Courier New",Courier,monospace;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LjNgZgVEQhY/UHgXCPbBIpI/AAAAAAAAAy8/DKprG--KuWg/s1600/PORTULACA+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-LjNgZgVEQhY/UHgXCPbBIpI/AAAAAAAAAy8/DKprG--KuWg/s400/PORTULACA+.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato.</td><td class="tr-caption" style="color: #444444; text-align: center;"><br /></td><td class="tr-caption" style="color: #444444; text-align: center;"><br /></td></tr>
</tbody></table>
<div style="color: #444444; font-family: "Courier New",Courier,monospace;">
se vi abbiamo stuzzicato correte in libreria a cercare il libro..........</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="color: #444444; font-family: "Courier New",Courier,monospace;">vi aspettiamo numerosi!!!!</span></div>
fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com2tag:blogger.com,1999:blog-8525867069033136810.post-64823438038718035192012-06-21T15:26:00.002+02:002012-06-25T12:31:21.428+02:00gazpacho<br />
Estate!!!!!<br />
questo è il periodo migliore per gustare pomodori, peperoni e cetrioli..... se condiamo il tutto otteniamo .... il Gazpacho andaluso.<br />
un fresco ristoro, un concentrato di sapore.... <br />
preparatelo qualche ora prima, farà a tempo ad insaporirsi e raffreddarsi.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHIi8e9X2TPBJ40hvlqHi7rYFHFFLX1jIlwqIQ82PW4jmFw7mA75h0Kwp6bGDCCqUGwvjrI-GlmilospbOzo2EJISL7f7MSDReBQ1jg7LbqGIGOXyOIrEVLKD0DQb8yP64Ges9Wl16Sj5/s1600/gazpacho+andaluz+11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHIi8e9X2TPBJ40hvlqHi7rYFHFFLX1jIlwqIQ82PW4jmFw7mA75h0Kwp6bGDCCqUGwvjrI-GlmilospbOzo2EJISL7f7MSDReBQ1jg7LbqGIGOXyOIrEVLKD0DQb8yP64Ges9Wl16Sj5/s640/gazpacho+andaluz+11.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td></tr>
</tbody></table>
<br />
<br />
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<br />
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-variant: small-caps;"><u>GAZPACHO
ANDALUZ</u></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">Ingredienti
per 4 persone </span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">1,500
gr di pomodori perini</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">2
peperoni verdi dolci( friggiteli)</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">¼
cipolla bionda</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">½
cetriolo</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">1
spicchio d’aglio </span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">1
pane arabo (o senza crosta) preferibilmente raffermo</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">Sale
qb</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">4
– 5 cucchiai d’olio extra vergine
d’oliva</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">2
- 3 cucchiai d’aceto bianco di vino</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">Mettete
sul fuoco una capace pentola con acqua e portatela a bollore. Lavate i pomodori
e incideteli a croce con un coltellino affilato nella parte del picciolo.</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">Buttate
i pomodori nell’acqua in più riprese. Lasciateli qualche minuto ( 2 o 3) fino a
che la pelle comincia a ritirarsi. Prendeteli con una schiumarola, e lasciateli
intiepidire. Spelateli con cura, tagliateli a metà e togliete i semi e l’acqua
di vegetazione. Conservate i pomodori a parte in una ciotola. Mettete il pane a bagno in acqua
fredda.</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">Lavate
i peperoni apriteli con un coltello e eliminate i semi. Pelate il cetriolo, e
tagliatelo a pezzi insieme al peperone, uniteli ai pomodori.</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">Sbucciate
l’aglio e la cipolla e aggiungeteli alle altre verdure.</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 10pt;">Mettete
poco alla volta tutta la verdura nel boccale del frullatore. Potete usare anche
un frullatore ad immersione, frullate per un paio di minuti. Scolate il pane,
strizzatelo poco e unitelo agli altri ingredienti ( il pane serve per dare
corpo). Continuate a frullare per
ottenere un composto fluido ma consistente. Se diventa troppo denso aggiungete
dell’acqua. Condite con sale, l’olio extravergine e l’aceto. Frullate
nuovamente per incorporare il condimento. Assaggiatelo e regolate se necessario.</span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_ykDHBuXRihiCwTLXjQD7sKI0qHsDUhShXQaUdFKxNtjmI7mqv9vSBQfVeXbCma8-ETjLoTo_z6_4GXBVJGnS9vrilnlfMv9CI2bUEleGwirIPBSV88BBKdLW5cRQJT2BEjy0KrVOiPs/s1600/gazpacho+andaluz+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<span style="font-family: "Century Gothic"; font-size: 10pt;">Trasferite
tutto in una grande brocca, copritela con della pellicola e ponetela in
frigorifero per almeno 3 ore, meglio se va fatto il giorno prima, si consuma
molto freddo</span><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_ykDHBuXRihiCwTLXjQD7sKI0qHsDUhShXQaUdFKxNtjmI7mqv9vSBQfVeXbCma8-ETjLoTo_z6_4GXBVJGnS9vrilnlfMv9CI2bUEleGwirIPBSV88BBKdLW5cRQJT2BEjy0KrVOiPs/s1600/gazpacho+andaluz+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_ykDHBuXRihiCwTLXjQD7sKI0qHsDUhShXQaUdFKxNtjmI7mqv9vSBQfVeXbCma8-ETjLoTo_z6_4GXBVJGnS9vrilnlfMv9CI2bUEleGwirIPBSV88BBKdLW5cRQJT2BEjy0KrVOiPs/s640/gazpacho+andaluz+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br /></div>fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-57511376220259146102012-06-21T12:34:00.001+02:002012-06-21T15:23:44.000+02:00ceviche<div style="font-family: Georgia,"Times New Roman",serif;">
Fresco, delizioso e sano </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Oggi vi proponiamo questa ricetta di ceviche, ma c'e ne sono tanti tipi e vi assicuro che sono tutti buonissimi.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Non sapete cos'e?</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Il ceviche ha origine precolombiana e si fa in tutta latinoamerica lungo la costa del Pacifico. I più famosi sono del Perù a tal punto che sono diventati anche patrimonio culturale del paese.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
La base è sempre succo di lime, peperoncino, coriandolo e sale. Va bene qualsiasi tipo di pesce carnoso, delle manzacolle, scampi...</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Noi abbiamo preparato una versione di ceviche del Ecuador. In queste giornate di caldo è un piatto molto legero e fresco, sono sicura sarà di vostro gradimento!</div>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILfEp-_QXeVEtXh6ZaqcqpWYk_YgF5DeWvKJ9Ggy1-4_H2LU23rzJ5R4NYWByvJR-E7aPtysCMtTfOW3IIzwIBthqKCsfesCZhz2SFWG5xMuEW-x8-XfI6oQ8k89Q9d0x8hEvrEKtXgvY/s1600/ceviche+ecuatoriano.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILfEp-_QXeVEtXh6ZaqcqpWYk_YgF5DeWvKJ9Ggy1-4_H2LU23rzJ5R4NYWByvJR-E7aPtysCMtTfOW3IIzwIBthqKCsfesCZhz2SFWG5xMuEW-x8-XfI6oQ8k89Q9d0x8hEvrEKtXgvY/s640/ceviche+ecuatoriano.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-variant: small-caps;"><u>CEVICHE
ECUADORIANO</u></span></div>
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Ingredienti per 4
persone:</div>
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200 gr di filetti
di spigola senza pelle</div>
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300 gr.di filetti
di branzino senza pelle</div>
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200 gr di code di
mazzancolle fresche già sgusciate</div>
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2 spicchi d’aglio</div>
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1 cipolla rossa
di Tropea </div>
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2 pomodori </div>
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1 peperone rosso
e 1 peperone giallo piccoli e carnosi</div>
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20 lime</div>
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1 mazzetto di
coriandolo fresco</div>
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2 peperoncini
rossi piccoli</div>
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sale e olio di
oliva extravergine</div>
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Lavate e
asciugate con carta da cucina i filetti di pesce. Sistemali sul tagliere e
tagliateli a cubetti, facendo molta attenzione ad ed eliminare le spine ancora
presenti. Sistemate i cubetti di pesce e le mazzancolle in una ciotola grande.
Spremete o tritate molto finemente gli spicchi d’aglio, lavate i peperoncini e
tagliateli a rondelle sottili, unite tutto al pesce e salate.</div>
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Spremete il succo
di 8 – 10 lime e versate il succo sopra il pesce, fatelo passare attraverso un
colino per eliminare l’eventuale polpa, il succo deve coprire completamente il
pesce, unite dell’altro succo se necessario. Mescolate con un cucchiaio,
coprite con pellicola da cucina e lasciatelo “cuocere” nel frigorifero per
circa 4 ore.</div>
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Lavate i peperoni
e i pomodori, sbucciate la cipolla e tagliate il tutto a cubetti molto piccoli.
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Filtrate il pesce
e rimettetelo nella ciotola con il resto degli ingredienti. Spremete il lime
restante, e versate il succo nella ciotola facendolo passare attraverso il
colino. Condite con l’olio extravergine e il coriandolo tritato finemente,
regolate di sale e servite molto fresco.</div>fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-39789956785193577882012-06-01T14:54:00.000+02:002012-06-21T15:24:45.085+02:00Lardo a Colonnata<style>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpP-Qq8FH37pDNFQCum98dy8sTjzJty_msaFG3t4Y5M2HpCq-bFW4e1HIP63ChQ9MnNvV4UY-6rNhK4Uly7R7ZAWF1dDi0wZo9jXy_BumDfWjWl0my105i7ID-KgMWEFYblBV8xv-CBiA/s1600/foto+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpP-Qq8FH37pDNFQCum98dy8sTjzJty_msaFG3t4Y5M2HpCq-bFW4e1HIP63ChQ9MnNvV4UY-6rNhK4Uly7R7ZAWF1dDi0wZo9jXy_BumDfWjWl0my105i7ID-KgMWEFYblBV8xv-CBiA/s640/foto+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td></tr>
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La zona di Colonnata nelle Alpi Apuane alle spalle di
Carrara, è famosa per le cave di marmo, ma il suo piccolo centro è importante e
rinomato anche per il suo delizioso lardo. In effetti i due prodotti hanno un
legame indissolubile, perché il salume è tenuto a stagionare in vasche,
chiamate “conche”, realizzate da un unico blocco di marmo. </div>
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A Colonnata si arriva salendo da Carrara da una strada a
curve. Il paesaggio sembra quello di alta montagna, forse anche perché viste da
lontano le cime sembrano innevate. Lungo la salita si passa accanto a diverse
cave che sembrano delle ferite bianche nella montagna. Il paesino è veramente raccolto ed
impressiona la vicinanza con le cave. </div>
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Mentre si passeggia per le viette strette si viene avvolti dal
profumo di salumi e spezie, è questa la miglior pubblicità per i produttori dai
quali si possono degustare e comprare salumi e formaggi.</div>
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Noi ci siamo fermati al Lardarium, fantastico nome! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZTRCfY3aHD2_OzDk5-B7D-pJGXanfp0kZ-ZF1xE7hCfbdSqSOONWp39F247SDoaEtU-_PWt3Nxm4W7u_l3pcRYV8U2SDI_DZ1QpX4B6fWgEf_uJU2EvlM9gXAwJRKxfWJZSojDcwApNw/s1600/IMG_2912.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZTRCfY3aHD2_OzDk5-B7D-pJGXanfp0kZ-ZF1xE7hCfbdSqSOONWp39F247SDoaEtU-_PWt3Nxm4W7u_l3pcRYV8U2SDI_DZ1QpX4B6fWgEf_uJU2EvlM9gXAwJRKxfWJZSojDcwApNw/s400/IMG_2912.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td></tr>
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Abbiamo
anche potuto vedere la cella dove tengono le conche per la stagionatura del
lardo, con relativa spiegazione del processo. La ricetta varia da produttore a
produttore, ma in linea di massima la ricetta è questa: prima si strofina l'interno della
vasca con una testa d’aglio, poi si lascia sul fondo un paio di cm di sale.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJmNP_BL-bGCzEKUZWIIZHy11K4YICYlEbsDTiEZCV33wfR-xyvB2Ze-uGAyKpsPISBt-DlAEETftWzz_1Kq020h8aWWncow7dEK6ZODtay89jA34T-1Z70v5tvNcJ67WkrpGa94ow-6x/s1600/Snapseed4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJmNP_BL-bGCzEKUZWIIZHy11K4YICYlEbsDTiEZCV33wfR-xyvB2Ze-uGAyKpsPISBt-DlAEETftWzz_1Kq020h8aWWncow7dEK6ZODtay89jA34T-1Z70v5tvNcJ67WkrpGa94ow-6x/s320/Snapseed4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GdS0-L31zP4/T8Yuw0BN1CI/AAAAAAAAAvU/6riNhyxXdJM/s1600/Snapseed3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://3.bp.blogspot.com/-GdS0-L31zP4/T8Yuw0BN1CI/AAAAAAAAAvU/6riNhyxXdJM/s320/Snapseed3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td></tr>
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La
schiena di maiale viene tagliata perfettamente a misura della conca, si
sfrega il pezzo di lardo da tutti i lati con sale grosso che poi viene alloggiato nella vasca con
aglio, rosmarino, pepe, salvia e altre spezie.</div>
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La conca viene riempita a strati alternando gli aromi, il sale
e il lardo, non devono esserci spazi vuoti, successivamente si chiude con una
lastra di marmo e si lascia stagionare per 6 mesi.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqTMU84YHeChVpdqwnl2aRA-o-Rq5WP51Grg95j2_xM5pBYFV2UVYEKTZJbvPB-i_P2GnPRNw90kACpw4FrhibB7fhbHPD0lTk8mdY8iRdPpjtTPcBeE7YGuWWpVXzqrUxPtHGVl9qUZ1/s1600/Snapseed2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqTMU84YHeChVpdqwnl2aRA-o-Rq5WP51Grg95j2_xM5pBYFV2UVYEKTZJbvPB-i_P2GnPRNw90kACpw4FrhibB7fhbHPD0lTk8mdY8iRdPpjtTPcBeE7YGuWWpVXzqrUxPtHGVl9qUZ1/s400/Snapseed2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td></tr>
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Giunge poi il momento di apprezzare questo salume non solo con
gli occhi.</div>
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Il lardo troneggia in mezzo ad altri salumi e formaggi della
zona. Qui lo propongono abbinato a scaglie di cioccolato fondente e ad
uvette……….</div>
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mmmmm……… si scioglie in bocca. Ci consigliano un bianco
della zona perché l’acidità del vino aiuta a sgrassare.</div>
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<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td></tr>
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<br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com2Colonnata, Carrara MS, Italia44.085488883772463 10.15540122985839844.079785883772466 10.145530729858399 44.09119188377246 10.165271729858398tag:blogger.com,1999:blog-8525867069033136810.post-65000181690608081982012-03-27T11:01:00.000+02:002012-03-27T11:27:10.851+02:00Prosciutto e ...<style>
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Ci siamo riuscite, abbiamo fato la sferificazione !!!</div>
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Dopo l’interesse che Ferràn Adrià suscita, volevamo
sperimentare anche noi queste tecniche, ma evidentemente con certo timore visto che non tutti i giorni ci troviamo tra le mani il calcio, l'alginato... ingredienti che certamente non si trovano al supermercato.<br />
Ed eccoci, acquistato il<a href="http://www.albertyferranadria.com/eng/distributors.php" target="_blank"> kit per le sferificazioni, </a>ci siamo messe all’opera. In verita, non è difficile,
bisogna soltanto avere una bilancia molto precisa e pazienza. </div>
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Così ecco a voi un antipasto bello e senz' altro veloce.<br />
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<span style="font-variant: small-caps;"><u>Caviale di frutto
della passione e prosciutto crudo con insalata di germogli</u></span></div>
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Ingredienti per 4 persone</div>
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200 gr di fettine di prosciutto crudo San <span lang="EN-US">Daniele</span></div>
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20 gr di Germogli di ravanello rosso, crescione, alfa alfa</div>
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Olio di oliva extravergine q.b.</div>
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Fior di sale </div>
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Pepe nero</div>
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Caviale:</div>
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6 frutti della passione</div>
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2 gr di ALGINATO (Algin, Albert y Ferràn Adrià)</div>
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6,5 gr CALCIO (Calcic, Albert y Ferràn Adrià)</div>
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1 siringa grossa da 100 ml</div>
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Tagliate i frutti della passione a metà e svuotateli
all’interno di un colino a maglie fitte. Posizionatelo sopra una ciotola e fate pressione sui semi con un
cucchiaio per far uscire il succo.</div>
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Dovete ottenere 250 gr di liquido, se necessario aggiungete
dell’acqua fredda.</div>
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Unite l’Alginato ad 1/3 del succo ottenuto, frullate fino a
farlo diventare omogeneo. Filtrate e mescolate ai 2/3 di succo restante, tenete
da parte e lasciate riposare per 30 minuti. </div>
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Intanto lavate delicatamente i germogli in una ciotola con
acqua, scolateli e sistemateli sopra la carta da cucina per far assorbire bene
l’acqua rimasta.</div>
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Sciogliete il calcio in 1 lt d’acqua fredda e versatelo in
un recipiente alto 5 cm.</div>
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Tenete vicino un altro contenitore con acqua fredda per
lavare il caviale.</div>
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Riempite la siringa con il succo e lasciatelo cadere goccia
a goccia nel contenitore con il calcio. Raccogliete il caviale delicatamente
con un mestolo forato e versatelo nell’acqua fredda, riprendetelo facendo
scollare bene l’acqua. Sistemate il caviale in una ciotola fino all’utilizzo.</div>
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Sistemate le fettine di prosciutto e germogli in 4
piattini, distribuiteci sopra il
caviale ottenuto.</div>
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Condite i germogli con sale, pepe e olio extravergine.</div>
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Avete visto che semplice?
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Acquistando il kit trovate tutti gli accessori necessari per farlo.</div>
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La abbinamento del prosiutto crudo con il frutto della passione è molto gradevoli. Vedete come una ricetta classica può diventare fresca e divertente, provate e fateci sapere!</div>fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-4135455372075237472012-03-20T13:08:00.000+01:002012-03-20T13:08:52.849+01:00Barba di frate<style>
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<span style="font-size: 12pt;">Da qualche settimana i colori sono tornati in
questa grigia Milano, gli alberi sono fioriti. </span><span style="font-size: 12pt;">Oggi è primavera! </span></div>
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<span style="font-size: 12pt;">Sfruttiamo questa stagione ricca
d’ortaggi per darvi la ricetta di un contorno molto fresco e particolarmente
buono, se abbinato con delle uova o del pesce.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlb4yc5i8-a25Ho8bj9t4DlxsLEIPiqsXaqhl7X8b73AdfHd9eimphV6998wr9EAKdU6nJMkcccvy1lA1xs0UMtG8MtaKnX7FiAa84a2gectbA4QU-_ZEIXVR3tmyiE-W9_fgTe-442yN/s1600/p06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlb4yc5i8-a25Ho8bj9t4DlxsLEIPiqsXaqhl7X8b73AdfHd9eimphV6998wr9EAKdU6nJMkcccvy1lA1xs0UMtG8MtaKnX7FiAa84a2gectbA4QU-_ZEIXVR3tmyiE-W9_fgTe-442yN/s640/p06.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-size: 12pt;">Ricetta per 4 persone</span></div>
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<span style="font-size: 12pt;">2 mazzetti di barba di frate (o agretti)</span></div>
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<span style="font-size: 12pt;">1 limone</span></div>
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<span style="font-size: 12pt;">Olio extravergine d’oliva</span></div>
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<span style="font-size: 12pt;">Preparazione</span></div>
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<span style="font-size: 12pt;">Eliminate le radici alla barba di frate e
lavatele in abbondante acqua fredda. Portate a bollore una pentola con abbondante
acqua salata e immergete la verdura, fatela cuocere non più di 5 minuti. </span></div>
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<span style="font-size: 12pt;">Scolate e fate sgocciolare bene.
Sistemate la barba di frate in una ciotola e conditela con qualche goccia di limone e l’olio di
oliva extravergine.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusRYOTZPT-OsMDJCVXUvkBMW5HLe4rG78IxhScW0GQ95i5t_1Ol7YN7R-VQPDGd-Bv170yw3HAb85K1708BXkMCrSZswg4y8mtbMWdZutQFiWeGXWr6XrjESBEce43oYuB6h3wRBwCJar/s1600/barbacotta.tif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusRYOTZPT-OsMDJCVXUvkBMW5HLe4rG78IxhScW0GQ95i5t_1Ol7YN7R-VQPDGd-Bv170yw3HAb85K1708BXkMCrSZswg4y8mtbMWdZutQFiWeGXWr6XrjESBEce43oYuB6h3wRBwCJar/s640/barbacotta.tif" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td></tr>
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<span style="font-size: 12pt;"><br /></span><br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-83611828367905029092012-03-16T15:29:00.000+01:002012-03-16T15:29:43.115+01:00Paris<div class="separator" style="clear: both; text-align: center;">
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Abbiamo trovato un’ottima scusa per andare a Parigi almeno
una volta l’anno, </div>
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il “Cookbook fair” !</div>
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<a href="http://3.bp.blogspot.com/-r0m-Z8SHHuk/T2HRBf2jkxI/AAAAAAAAAr8/rSO3QWHPnwQ/s1600/cab_paris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="http://3.bp.blogspot.com/-r0m-Z8SHHuk/T2HRBf2jkxI/AAAAAAAAAr8/rSO3QWHPnwQ/s640/cab_paris.jpg" width="640" /></a></div>
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Al nostro arrivo ci dirigiamo al “Le 104”, luogo dove si svolge il “Cookbook fair”
importante fiera del libro gastronomico dove partecipano le più importanti case
editrici di tutto il mondo e si celebra inoltre il <span style="color: #7f6000;">“</span><a href="http://www.cookbookfair.com/index.php/paris-cookbook-fair" style="color: #7f6000;" target="_blank">Gourmand World Cookbook Awards</a><span style="color: #7f6000;">”</span> al quale partecipano autori di più di 150 paesi.</div>
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Prima di tutto andiamo di corsa a fare i complimenti al
nostro caro amico Francisco Fantini e al suo team di <span style="color: #7f6000;">“</span><a href="http://www.gourmetpatagonia.cl/" style="color: #7f6000;" target="_blank">Gourmet Patagonia</a><span style="color: #7f6000;">”</span> per
aver vinto il premio del miglior libro gastronomico del mondo. Un’emozione che
condividiamo poiché siamo certe sia anche un premio alla perseveranza e al
lavoro di questa piccola squadra di giovani talentuosi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57zK2_pPDZgOwBxISLgnogqELsfOrtkklVR4KXC5TFFJP2PaMvx2TRBFHhYliR8hBc-08MqhcVhH1gvZ4SJnfh0xh5noQQqKGdYnirG9ug-7pQkpZMiOo5l1LRCQQSdpdcdiG6vmXPjhG/s1600/29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57zK2_pPDZgOwBxISLgnogqELsfOrtkklVR4KXC5TFFJP2PaMvx2TRBFHhYliR8hBc-08MqhcVhH1gvZ4SJnfh0xh5noQQqKGdYnirG9ug-7pQkpZMiOo5l1LRCQQSdpdcdiG6vmXPjhG/s400/29.jpg" width="291" /></a></div>
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<b>La fiera</b></div>
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Devo confessare che in questi anni sono molto
delusa dai libri di cucina che si pubblicano in Italia. Come vi ho raccontato
prima, potete immaginare l’enorme quantità di libri che si possono vedere in
questo tipo d’evento. Certo, c’erano anche dei libri esteri inguardabili ma
l’Italia con la Francia sono le fondamenta della gastronomia e non mi pare vero
che la maggior parte dei libri di cucina che si trovano in libreria da noi siano
tradotti e non siano di produzione italiana. </div>
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Mancanza d’idee? Mah… </div>
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Uno dei più bei libri che abbiamo visto è quello fotografico del brasiliano <a href="http://www.studiosc.com.br/#/home" style="color: #7f6000;" target="_blank">Sergio Coimbra</a><span style="color: #7f6000;"> </span>. E’ un libro che mostra i piatti più rappresentativi di chef stellati tra i più importanti al
mondo e qualche fotografia di street food. Il tema già visto e rivisto, può
sembrare una banalità, ma la qualità degli scatti e il formato del libro
lo fanno diventare un’opera d’arte. </div>
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Altri libri molto interessanti (mai visto da noi
facoltà che pubblicano libri del genere ) arrivano dalla “Universidad San Martin de
Porres” (<a href="http://www.comunicaciones.usmp.edu.pe/comunicaciones/paginas/noticias.php?nid=288" style="color: #7f6000;" target="_blank">USMP</a>) in Perù. </div>
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<span style="color: #666666; font-family: Arial,Helvetica,sans-serif;">Alla fiera abbiamo anche assistito ad alcuni “show kitchen”
tenuti dagli chef che avevano dei libri in concorso, sempre bello vedere cosa
bolle in pentola da altre parti! Questo, per esempio, è Chef Wan un mito della gastronomia orientale.</span></div>
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Bellissimo questo bancone interamente dedicato alla sardina !</div>
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Un international bar per le presentazioni e degustazioni</div>
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<b>I mercati</b></div>
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Dopo una giornata intera dedicata ai libri, il giorno
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il primo, vicino al nostro alloggio, è un mercato il cui nome sembra uscito da un romanzo di Charles Dickens.</div>
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“<span style="background: none repeat scroll 0% 0% white;">Le Marché des Enfants Rouges</span>”, chiamato così
perché non lontano si trovava un orfanotrofio dove i bambini erano vestiti con
una divisa rossa. </div>
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Un piccolo mercato ben fornito, dove si trovano
banconi del pesce ben assortito, verdure e frutta di stagione, anche bio e
bellissimi fiori. Intorno ci sono dei piccoli ma molto carini “take a way”
etnici dove fare una pausa di ristoro.</div>
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Prendiamo il metrò e scese a Chateau Rouge cerchiamo il
secondo mercato. Decidiamo di seguire le signore vestite con colori sgargianti,
ben pettinate e carrello a seguito per trovarlo.</div>
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<span style="font-size: 12pt;">Colori, profumi (e odori), tipo di prodotti, suoni,
vitalità, se non fosse stato per il tempo bigio e freschino, avremmo potuto
trovarci in Africa.</span></div>
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<span style="font-size: 12pt;">la cosa più curiosa è stata una melanzana bianca</span>
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<span style="font-size: 12pt;">dalla sembianza di </span>
<span style="font-size: 12pt;"> un pomodoro molto acerbo. </span></div>
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<b>Il negozio</b></div>
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Prima di tornare a casa ci fermiamo in un sorprendente
negozio d’animali imbalsamati. Chi l’avrebbe mai detto ma è bellissimo e
l'atmosfera ci trasporta in
un'altra epoca, nel lontano 1831, quando monsier <a href="http://www.deyrolle.com/magazine/" style="color: #7f6000;" target="_blank">Deyrolle</a>,
appassionato di natura e collezionista, inaugura l'omonimo negozio. All'ingresso si trova tutto quello che
serve per fare giardinaggio, semi di piante antiche, grembiuli, zappette, libri
e stampe. </div>
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Salendo al piano superiore, l’ambiente cambia, diventa onirico. Entriamo in
una serie di stanze dove il tempo sembra essersi fermato. Attorno a noi animali provenienti da tutte le parti del mondo e di tutte le taglie: orsi, gazzelle, lupi, camaleonti, galli e pappagalli. Non mancano incredibili collezioni di conchiglie, scarabei, coleotteri e insetti vari sapientemente disposti. Impressionanti le composizioni di farfalle in teche di vetro che, essendo un negozio, si ha la possibilità anche di portare a
casa. </div>
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Purtroppo è vietato scattare fotografie, ma questo è il <a href="http://www.deyrolle.com/magazine/" style="color: #7f6000;" target="_blank">link </a>.</div>
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<a name='more'></a> </div>
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<b>Il ristorante</b></div>
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Siamo a Parigi e vogliamo concederci una serata speciale......... e sì,
esageriamo! </div>
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Andiamo al ristorante <a href="http://www.helenedarroze.com/en/helene-darroze" target="_blank"><span style="color: #7f6000;">Hélène Darroze</span></a>, giovane Chef creativa.</div>
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Ci accomodiamo al tavolo in una sala sobria ed elegante. I
piatti del menù arrivano uno dopo l’altro.</div>
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Presentazione ricercata ed elaborata. Spume, vellutate,
ingredienti tradizionali francesi affiancati a sapori più esotici. </div>
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Il tutto buono ma niente di sorprendente, a noi non ha convinto, forse ci aspettavamo altro da una stella
Michelin.</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Wf3XMfp9Gis/T2NFjUU_uTI/AAAAAAAAAsM/qx5G_Cs1qHk/s1600/IMG_2385.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Wf3XMfp9Gis/T2NFjUU_uTI/AAAAAAAAAsM/qx5G_Cs1qHk/s400/IMG_2385.jpg" width="400" /></a></td></tr>
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Eccovi menù che abbiamo scelto, mancano alcune foto perché come vedete la luce era scarsa e non sono venute bene.</div>
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E’ ora di ritornare a casa, un grazie particolare ai nostri
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Ora rimane la voglia di tener pronta la valigia x il
prossimo viaggio…… dove andremo? Voi avete qualche idea?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwzUcueR16Z2SDf_tncr7O8hwxHk4xwRWKE4vhE7DjsydYRA3n0W3WYRjxkNbq01P2tbjbSneBgX3TjuuXz6vBH4o0sxujGgPVWpA7JYzltaH-Gcjt4BmEnRVLlJ6bQE4onnFhx3Cj_Cu/s1600/IMG_2368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwzUcueR16Z2SDf_tncr7O8hwxHk4xwRWKE4vhE7DjsydYRA3n0W3WYRjxkNbq01P2tbjbSneBgX3TjuuXz6vBH4o0sxujGgPVWpA7JYzltaH-Gcjt4BmEnRVLlJ6bQE4onnFhx3Cj_Cu/s400/IMG_2368.JPG" width="400" /></a></td></tr>
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<span style="font-family: "Times New Roman"; font-size: 12pt;"></span><br /><span style="font-family: "Times New Roman"; font-size: 12pt;"></span>fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-68541481525632811352012-02-13T17:42:00.000+01:002012-02-13T17:42:09.265+01:00Li Gnudi<style>
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<span style="font-family: inherit; font-size: 12pt;">L'altro giorno è passato
mio padre a trovarmi in studio e volevo preparare per pranzo qualcosa di
semplice ma sfizioso. </span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit; font-size: 12pt;">Cavolo nero c'era,
ricotta, uova e parmigiano pure. mancavano solo la salvia ed il burro.</span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit; font-size: 12pt;">ho deciso quindi di
provare a fare li <i style="font-family: Arial,Helvetica,sans-serif;">Gnudi</i>.<span style="font-family: inherit;"> Dei ravioli privi del loro
rivestimento di pasta. in pratica </span>solo il ripieno.</span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit; font-size: 12pt;">Ero un po' scettica,
perchè mio padre è un po' tradizionale, invece sono piaciuti tanto da chiedere
il bis. </span><br />
<span style="font-family: inherit; font-size: 12pt;">Non sono molto complessi
da preparare, l'unico accorgimento è quello di prestare attenzione ad asciugare il più
possibile il cavolo nero una volto cotto e la ricotta, se no si rischia di
trovarsi un impasto troppo liquido.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJgACfNo9VjFnP5kAnUbdD-fNTaADRDNytjBmX5gLMjeNYgreAZRmL1ideeqnpWy5oN3mSDrBJTIAgEyOXxBfZZbRjwIJ74TqyP9dKUA0G69TNumzbMoogSq5EPNcA15vUDca5ifdV38a/s1600/100016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJgACfNo9VjFnP5kAnUbdD-fNTaADRDNytjBmX5gLMjeNYgreAZRmL1ideeqnpWy5oN3mSDrBJTIAgEyOXxBfZZbRjwIJ74TqyP9dKUA0G69TNumzbMoogSq5EPNcA15vUDca5ifdV38a/s400/100016.jpg" width="400" /></a></td></tr>
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Gnudi </h1>
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400 gr di foglie di cavolo nero</div>
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200 gr di ricotta </div>
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1 uovo</div>
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50 gr di parmigiano grattugiato</div>
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50 gr di farina 00</div>
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pepe una macinata</div>
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100 gr di burro</div>
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un ciuffo di salvia</div>
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sale qb</div>
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Lavate le foglie di cavolo nero,
tagliatele a pezzi e fatele lessare in acqua salata fino a quando saranno
tenere. Scolatele e strizzatele molto bene. </div>
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Mettete la ricotta sopra qualche pezzo di
carta di cucina ripiegata per una mezz’oretta in modo da far assorbire più
liquido possibile. </div>
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Mettete il cavolo nero nel boccale del frullatore
e sminuzzatelo bene, aggiungete<span>
</span>l’uovo sgusciato, il parmigiano e la ricotta. Amalgamate gli ingredienti
dovete ottenere un composto abbastanza consistente. Aggiustate di sale e di
pepe. Se dovesse essere troppo liquido, aggiungete dell’altro formaggio.</div>
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Mettete a bollire una pentola con<span> </span>5 litri d’acqua. Con l’aiuto di due
cucchiai, formate delle palline grandi come delle nocciole e passatele nella
farina in modo da ricoprirle, eliminate quella in eccesso.</div>
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In un pentolino, sciogliete il burro con la
salvia, lasciate imbiondire.</div>
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Quando l’acqua bolle, salatela e buttateci
li gnudi uno alla volta.</div>
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Man mano che salgono a galla, scolateli
con l’aiuto di una schiumarola. Adagiateli in una pirofila calda o direttamente
nei piatti. Cospargeteli con il burro fuso e se volete una bella grattugiata di
parmigiano.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FtlwRQwatpM/Tzk8vSA86wI/AAAAAAAAAnE/lwZmPcEdxmw/s1600/bassa+copia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-FtlwRQwatpM/Tzk8vSA86wI/AAAAAAAAAnE/lwZmPcEdxmw/s640/bassa+copia.jpg" width="640" /></a></td></tr>
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</span><span style="font-family: inherit; font-size: 12pt;"></span><span style="font-family: inherit;"></span><br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com2tag:blogger.com,1999:blog-8525867069033136810.post-50153893512914479902012-02-13T11:40:00.001+01:002012-02-13T11:40:48.591+01:00Pasta alla Norma<div class="separator" style="clear: both; text-align: center;">
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<span class="fbPhotoCaptionText">E' un piatto tipico siciliano, della
zona di Catania, di solito si usano maccheroni, ma anche pasta lunga
come spaghetti. Ingredienti base sono: le melanzane, la passata di
pomodoro e la ricotta salata. Un piatto veramente saporito e semplice.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-x_H5sjXrunY/Tx05ZrGsIxI/AAAAAAAAAlw/k5cBlIEjEWI/s1600/melanzane00038.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-x_H5sjXrunY/Tx05ZrGsIxI/AAAAAAAAAlw/k5cBlIEjEWI/s640/melanzane00038.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato</td></tr>
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<span style="font-size: small;"><span lang="EN-US">Ingredienti per 4
persone:</span></span></div>
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<span style="font-size: small;"><span lang="EN-US"></span></span></div>
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<span style="font-size: small;"><span lang="EN-US">400 gr di pasta (noi in questa ricetta abbiamo utilizzato i rigatoni)</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">800 gr circa di
pomodori da sugo</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">4 melanzane
sottili e lunghe</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">2 spicchi d'aglio</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">30 ml di olio
extra vergine d'oliva</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">100 ml di olio per
friggere</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">2 rametti di
basilico</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">100 gr di ricotta
salata </span></span></div>
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<span style="font-size: small;"><span lang="EN-US">sale qb</span></span></div>
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<span style="font-size: small;"><span lang="EN-US"></span></span></div>
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<span style="font-size: small;"><span lang="EN-US">Lavate e tagliate
a rondelle le melanzane, sistematele in un colapasta spolverandole ad ogni
strato con un poco di sale. Lasciatele riposare per un' oretta durante la quale
lasceranno acqua e l’amaro.</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">In una capiente
pentola, portate a bollore 3 litri d’ acqua. Incidete i pomodori a croce con la
lama di un coltello. Sbollentateli pochi per volta fino a quando la buccia
comincia a raggrinzirsi. Con un mestolo forato, scolateli e spelateli.</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">Divideteli a
quarti e togliete i semi e l'acqua di vegetazione. Tagliateli a pezzetti e
metteteli in una padella dove avete dorato l'aglio con l'olio extra vergine di
oliva.Togliete gli spicchi d’aglio. Cuoceteli fino a quando non sarà diventata
una salsa corposa. </span></span></div>
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<span style="font-size: small;"><span lang="EN-US">Prendete le
melanzane ed asciugatele con della carta da cucina.</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">Scaldate l'olio e
friggete le fettine di melanzana poche per volta per 4-5 minuti, devono
cominciare a dorarsi; scolatele su carta assorbente.</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">In un'altra
pentola portate a bollore 3 litri d'acqua, salatela e buttate la pasta.</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">Cuocetela secondo
il vostro gusto, scolatela e trasferitela nella padella del sugo insieme alle
melanzane. Aggiungete il basilico lavato ed asciugato.</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">Trasferite nei
piatti e spolverate con abbondante ricotta grattugiata.</span></span></div>
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<span lang="EN-US" style="font-size: 14pt;">A noi piace tanto spero anche voi! </span></div>fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-1680199216017416172012-01-26T11:26:00.003+01:002012-01-26T11:31:13.684+01:00Arrosto arrotolato<style>
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Quando si torna a casa la sera magari dopo la palestra, l' ultima cosa che si ha voglia di fare è cucinare.</div>
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<span style="font-family: inherit;">questa è la nostra proposta da preparare in anticipo. così vi basterà affettarlo e servire con la salsa magari calda e un bel contorno di misticanza.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01PZnG5886fLRPcxM4V9X4NxfT0Yw2J2aPg-LT60NpgnSIliHN5msiHmUL5djJuP_t9QNR-9xQkm5BJFJB0943Z1rg3z1bb3C_O0tlWJAapeSd6nxb4HSeSulAKLLPwq9EvwIs7cppZOU/s1600/IMG_2107.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01PZnG5886fLRPcxM4V9X4NxfT0Yw2J2aPg-LT60NpgnSIliHN5msiHmUL5djJuP_t9QNR-9xQkm5BJFJB0943Z1rg3z1bb3C_O0tlWJAapeSd6nxb4HSeSulAKLLPwq9EvwIs7cppZOU/s400/IMG_2107.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">© fotopanpepato</span></td></tr>
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INGREDIENTI:</div>
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400 gr fesa di
vitello</div>
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150 gr di
pancetta arrotolata a fette</div>
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200 ml di vino
bianco</div>
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4 cipollotti</div>
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50 gr di burro </div>
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50 ml di olio
extra vergine di oliva</div>
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1 dado di
verdura( io ho usato il cuore di brodo)</div>
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1 rametto di
rosmarino</div>
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spago</div>
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mettete il pezzo
di fesa sopra un tagliere, apritelo con un coltello nel senso della lunghezza
tenendo unito per un lembo. Dovete
ottenere un pezzo di carne alto un centimetro circa e di forma regolare( aiutatevi
con un batticarne per appiattirlo meglio).</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" height="425" style="margin-left: auto; margin-right: auto; text-align: center; width: 284px;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XsrwMolkshs/TyEiH9jih4I/AAAAAAAAAmA/c5caWN-ZEBE/s1600/IMG_2096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-XsrwMolkshs/TyEiH9jih4I/AAAAAAAAAmA/c5caWN-ZEBE/s400/IMG_2096.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">© fotopanpepato</span></td></tr>
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Distribuite
uniformemente sulla superficie le fette di pancetta.</div>
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Arrotolate la
fesa su se stessa e legatela con lo spago.</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-b7mjoI1w0Sc/TyEiznpGzoI/AAAAAAAAAmQ/gbgdTYg4h0Q/s1600/IMG_2100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-b7mjoI1w0Sc/TyEiznpGzoI/AAAAAAAAAmQ/gbgdTYg4h0Q/s400/IMG_2100.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">© fotopanpepato</span></td></tr>
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Mondate i
cipollotti e divideteli in quarti.</div>
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In un tegame
abbastanza capiente da poter contenere l’arrosto, scaldate il burro e l’olio.</div>
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Adagiatevi la
carne e fatela rosolare bene su ogni lato.</div>
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Saldate in un
pentolino il vino e versatelo poco per volta sull’arrosto. Alzate il fuoco.</div>
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Lasciatelo
evaporare totalmente e solo allora potere aggiungervi dell’acqua bollente,
sempre poco per volta. Aggiungete anche i cipollotti, il dado e il rosmarino.</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vq0NYo8Ozdw/TyEjuTcFS3I/AAAAAAAAAmg/MvCXjKpWZMk/s1600/IMG_2104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-vq0NYo8Ozdw/TyEjuTcFS3I/AAAAAAAAAmg/MvCXjKpWZMk/s400/IMG_2104.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">© fotopanpepato</span></td></tr>
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Coprite e
lasciate cuocere per un’ora a fuoco lento.</div>
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Spegnete la
fiamma e lasciate l’arrosto nel tegame coperto ancora dieci minuti prima di
affettarlo.</div>
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Nel frattempo
raccogliete il sugo e passatelo attraverso un colino. Mettetelo in un pentolino
e scaldatelo. Se troppo liquido lasciatelo ispessire, se troppo denso,
aggiungete dell’acqua.</div>
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Togliete la carne
dal tegame, ponetelo sul tagliere e con delle forbici, togliete lo spago.</div>
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Se non lo mangiate subito, copritelo con della stagnola e lasciatelo a temperatura ambiente fino alla sera. </div>
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Se doveste consumarlo subito, affettate l’arrosto
e servitelo con la salsa calda.</div>
<span style="color: #bf9000; font-family: Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Century Gothic";"></span>fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-62296745960042827592012-01-23T11:14:00.000+01:002012-01-31T17:01:42.332+01:00plum cake con frutta candita<style>
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<span style="font-size: large;">Con questo freddo mi è venuta voglia di stare in casa,
coccolarmi e mangiare bene.</span></div>
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<span style="font-size: large;"> Allora
cominciamo dal mattino, con una buona colazione tutto sembra più bello,
farò questo stupendo plumcake!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdzdGxvSRwbt4cQMkN8I2rZjc-StfrSax9LBTUT_pRffo6INI1bI8Boh04yujHvX_TU_WYFfWu7HejRuRU3KMtXZoXCm5A8UZJ2vP20Y_ghA0i7PgrJAi1yk-ilHis84iBA_VIT4KH-rf/s1600/plumcake+2+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdzdGxvSRwbt4cQMkN8I2rZjc-StfrSax9LBTUT_pRffo6INI1bI8Boh04yujHvX_TU_WYFfWu7HejRuRU3KMtXZoXCm5A8UZJ2vP20Y_ghA0i7PgrJAi1yk-ilHis84iBA_VIT4KH-rf/s640/plumcake+2+.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© fotopanpepato </td></tr>
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<span class="fbPhotoCaptionText">Per 4 persone:<br /> * 125g di yogurt magro<br /> * 2 uova<br /> * 1 bustina di lievito<br /> * 125 gr di burro<br /> * 3 bicchieri di farina<br /> * 1 vasetto di zucchero<br /> * 100 gr di frutta candita mista a dadini<br /> * Frutta candita mista per la decorazione<br /> * 1 cucchiaio di zucchero a velo<br /> Preparazione<br />
1. Sbattere con la frusta elettrica le uova con lo zucchero, aggiungere
lo yogurt, l'olio, la farina e il lievito facendoli passare attraverso
un colino.<br /> 2. Infarinate leggermente la frutta candita a dadini e incorporatela delicatamente all'impasto.<br /> 3. Ungere uno stampo da plumcake di circa 750 ml con del burro e ricoprite le pareti con un velo di farina.</span><br />
<span class="fbPhotoCaptionText">4. Versate l'impasto nello stampo <br /> 5. Mettere in forno caldo a 180° per circa 40 minuti.</span><br />
<span class="fbPhotoCaptionText">6. una volta freddo, decorate con altra frutta candita e una spolverata di zucchero a velo fatto passare attraverso un colino.</span></div>
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Una bella tazza di
tè e siamo pronti per iniziare una nuova giornata!</div>
<br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0tag:blogger.com,1999:blog-8525867069033136810.post-10186359871231924982011-12-22T12:30:00.004+01:002011-12-22T12:48:43.995+01:00<div style="color: #073763; font-family: inherit;">
<span style="font-size: x-large;">Carciofi </span><span style="font-size: x-large;">aromatici</span></div>
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Natale si avvicina, ecco un'altra idea da regalare.<br />
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E' periodo di carciofi e cosa c'è di meglio di un bel vasetto di carciofi sott'olio? si possono aprire per un antipasto, accompagnandoli ad un pezzo di Grana o dei buoni salumi. oppure da mettere nel piatto con un bollito misto.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Vzq7TIXQ6Mw/TvMY-fOFfkI/AAAAAAAAAlc/qRsVBY-7Lok/s1600/foto%255B5%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Vzq7TIXQ6Mw/TvMY-fOFfkI/AAAAAAAAAlc/qRsVBY-7Lok/s400/foto%255B5%255D.JPG" width="400" /></a></td></tr>
<tr style="font-family: inherit;"><td class="tr-caption" style="text-align: center;">©fotopanpepato</td></tr>
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<span style="font-family: "Century Gothic";">Ingredienti:</span></div>
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<span style="font-family: "Century Gothic";">8 carciofi con le spine</span></div>
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<span style="font-family: "Century Gothic";">1 litro di aceto di vino bianco</span></div>
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<span style="font-family: "Century Gothic";">50 gr di sale grosso</span></div>
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<span style="font-family: "Century Gothic";">1 limone</span></div>
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<span style="font-family: "Century Gothic";">1 cucchiaio di grani di pepe nero</span></div>
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<span style="font-family: "Century Gothic";">3 chiodi di garofano</span></div>
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<span style="font-family: "Century Gothic";">1 foglia di alloro</span></div>
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<span style="font-family: "Century Gothic";">1 cucchiaio di zucchero</span></div>
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<span style="font-family: "Century Gothic";">1 spicchio d’aglio</span></div>
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<span style="font-family: "Century Gothic";">olio extra vergine di olive</span><br />
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<span style="font-family: "Century Gothic";">mondate i
carciofi dalle foglie esterne più dure, le punte e quasi tutto il gambo.
Tagliateli a spicchi ed eliminate la barba interna se presente.</span><br />
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<tr style="font-family: inherit;"><td class="tr-caption" style="text-align: center;">©fotopanpepato</td></tr>
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<span style="font-family: "Century Gothic";"> </span><br />
<span style="font-family: "Century Gothic";"> Tuffateli in
acqua acidulata con il limone.
Portate ad ebollizione in una pentola l’aceto un ¼ di litro di acqua, il
sale, lo zucchero, l’alloro, metà dei grani di pepe e i chiodi di garofano. </span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ZK14B0CQ1yg/TvMWTzSZXsI/AAAAAAAAAk4/6vQ0sXjiMss/s1600/foto%255B3%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-ZK14B0CQ1yg/TvMWTzSZXsI/AAAAAAAAAk4/6vQ0sXjiMss/s400/foto%255B3%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">© fotopanpepato</span></td></tr>
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<span style="font-family: "Century Gothic";"> </span><br />
<span style="font-family: "Century Gothic";">Lasciate bollire per una decina di minuti e buttate i carciofi sgocciolati.
Fate riprendere il bollore e cuoceteli fino a quando saranno teneri( basta
poco), controllate pungendo con una forchetta. Scolateli e stendeteli sopra un
telo per lasciarli sgocciolare bene.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-RWBqWWOVxKg/TvMWforxbpI/AAAAAAAAAlE/fkdnQk9R5Gw/s1600/foto%255B2%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-RWBqWWOVxKg/TvMWforxbpI/AAAAAAAAAlE/fkdnQk9R5Gw/s400/foto%255B2%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">© fotopanpepato</span></td></tr>
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<span style="font-family: "Century Gothic";"> Una volta asciutti, disponeteli nei vasi
di vetro puliti e sterilizzati. Pulite l’aglio, tagliatelo e dividetelo nei
vasi, distribuite anche il pepe. Coprite tutto con olio cercando di far uscire
tutta l’aria premendo con una forchetta. Chiudete bene i vasi con delle capsule
pulite. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--sEMeCMRgB8/TvMWvI96W0I/AAAAAAAAAlQ/yYI5nE-vyfM/s1600/foto.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/--sEMeCMRgB8/TvMWvI96W0I/AAAAAAAAAlQ/yYI5nE-vyfM/s400/foto.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">© fotopanpepato</span></td></tr>
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<span style="font-family: "Century Gothic";"> Per maggior sicurezza io li ho sterilizzati una mezzoretta in acqua
bollente, lasciandoli raffreddare nella stessa acqua.</span></div>
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<br />fotopanpepatohttp://www.blogger.com/profile/04608807943266335347noreply@blogger.com0