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IN A VALLEY OF TEARS

And one day only see colorful butterflies resting on benches, fairies playing in the puddles, rainbows between a building and the other stars in the eyes and hearts of all ... then all of a sudden you wake from the spell overwhelms you and desolation. The mosquitoes become giant butterflies, fairies harpies laughing, rainbows and polluting smoke trails only indifference and fear in the eyes of passersby.
Everything changes between sleep and the next. The night before you're sleeping in the arms of the other half of the apple, the night after your bed turned into a pool filled moreover, no tears, and neither have worn the costume nor the spray to protect hair from chlorine.
The fox had illuminated the little prince, making him understand that is the time that he's lost behind his pink rose made her so important, unlike any other rose, and then doing two calculations, it is as if we had lost half heart Unfortunately, unlike the heart and the liver does not regenerate.
Then one shoe, one sock only, an earring, a glove ... odd!
And we think it's cool wearing only one earring ... it's just sad.
we forgot about deleting it from all over, removing everything I can remember, never listen to more songs that we had dedicated, and most especially do not type his name on fb, because although of course eliminated from friends, seeing his picture, we will take a hit, and the tears fall down like stockings with silicone strips.
disappointed and embittered, developed the "mourning" stay at home between sofa and bed, do not eat more, as an exception to the crap, our outfits, will suit a perennial horsetail for ever and will want to leave it less frequent since the 6 in mathematics in high school.
Then to make matters worse, an evening of alcohol on go-go, friends and music, we meet a guy and think why not pretty, I want to have some fun without thinking about anything .. But once we are there, ready to get to the climax, armed with the pulse of seduction and the stars, geeks do? Bursts into tears in the face, and he becomes our poor confessor ...
What a shame! And infinite sorrow understand it, that despite everything they were in love ...

Wordings For College Farewell Party

Sant'Angelo Brolo

This is a story of "salami " and " Bocconetti ", eh that will never be, you ask, maybe the sausage there can be no doubt but ... Bocconetti ? Mmmmmm maybe it's best to start all over again ...

day working in the province of Messina; at lunch time we are close to Sant'Angelo Brolo, small town about 300 meters above sea level, famous for its good I'm told that salami boasts the IGP. A sausage which are used for parts Best of the flesh of swine, cut to a knife, stuffed into pig gut true, the salami is then dried in large, airy rooms, but apart from the skilled craftsmanship handed down for decades , This seems to be the ideal microclimate of the valley of Sant'Angelo Brolo to ensure perfect seasoning of the final product. Good good, soft and fragrant, with the right amount of fat I liked it so much that I just had lunch with the salami accompanied by delicious ricotta baked first. We tasted all in a simple restaurant where home cooking is really such, and almost all of what you eat is prepared by the owners. Oil fantastic, fresh pasta to the luscious chocolate liqueur, thick and fragrant.

We welcome and we head to the bar in the square below to coffee, there's a very nice lady, photographed by side of his masterpieces, which keeps alive a tradition that deserves confectionery national prominence.

What you see in the window, blacks and whites and covered with a dense and caramel icing are the famous Bocconetti. A sweet made of pumpkin flavored with cinnamon and palate reveals a symphony of aromas and flavors that will melt your taste buds to disintegrate, agreeable. A sensory orgasm heavenly, dare I say angelic.

An all manual work, which has a very long time of preparation especially the main ingredient, the pumpkin, which needs at least 5 months, say 5, to be dehydrated, with an old and simple technique, and then comes converted into a purée, spiced with cinnamon and other things that we do not know. You just go and try, worth, and then the lady will be happy to tell you, proudly, the story of his Bocconetti.

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January 27, 2011 San Gregorio di Catania January 26, 2011 January 13, 2011

Return to Trinacria is talking about work, always intense and full of important commitments, but above all is the source of pleasant surprises: taste, visual and olfactory ;

and then, we want to be honest, what excites me most is the opportunity to learn, meet and more importantly, in interacting with people. By

by Ninnetti to San Gregorio di Catania through a stone arch overlooking Via Roma, I found a small patio in front of the window gives me a view of the inner room with lava bricks that form the peninsula counter on one side and views adorn walls all around. After all, sight and open kitchen, where they move hardworking cooks and helpers. The solution is an open kitchen to admire and security, but a small negative note I must point out, the moment of fried is not pleasant, as the hood rolls, is hit every now and then a cloud of smell is not pleasant if you get too close to it.

Marco, the young owner, is a polite person, phlegmatic, once the staff made you sit, you are closer and sits at the table with you, I must admit at first I widened his eyes, it seemed unusual, say the least. I quickly changed my mind, and I also understood why, I felt the need to explain it with care and love the different dishes on the house, highlighting the research of each ingredient and share with the guest's admiration for the cook, by the way , his father.

In short I chose the dish that I was intrigued and enticed by the words above: Messina Stocco worked at Catania.

Here I must explain this to me , And discovered that, yes, the original recipe is from Messina, but less red and more soupy, with an extra ingredient that really confused me the pear. A dish to be fully appreciated needs to be eaten after many hours of his firing as a starter of a fishing boat tender fried crisp and tender, and then comes the sword. Served in a large white plate already looking at him makes me increase salivation, I lean towards the dish and inhale odors that gives off, take a piece of sword, savory, soft, sweet olives and raisins myeloma, pine nuts with their slight bitter note given by roasting the tomatoes that gives a hint of summer color and flavor, slice the potatoes soft and chalky And then the famous pear sword that has virtually absorbed the taste of all ingredients, neutralizing its sour note, a variety which, they say, keeps its hardness and hardly knows maturation, making it impossible to eat, if not cooked, known for its "allappante" typical of unripe fruit.

I take with a spoon all the ingredients mixed together meravigliosamamente with remarkable balance and I can barely hear a slight hint of fruit that in turn has left a surprising and hitherto unknown, bittersweet note, making it unique.

accompany all with Adenzia of 2008, a blend of Merlot, Cabernet and Syrah Baglio Christ of Campobello di Licata, who supports well plate without covering the flavors, although a well-structured red but not intrusive.

€ 34,00 per pers. portions were more than satisfactory and above all great quality ingredients and careful preparation. Excellent.