Buon giorno a tutti i gastrosophi del mondo? Così si prende un macchiato…
Cannolo, gelato, macchiato and Marsala: Noto by ericafaith on Flickr.
Minestrone for lunch. This red one is typical of Piemonte. There’s a green one of Genova, very rich as well. Parmesan cheese on top makes the difference.
It's not a science, but as Eugen von Vaerst claimed is the "joy of dining". Here you will find what I think are great pics of food that must inspire anyone who loves old fashioned slow food. Eventually I'll post some articles on selected topics. You can also read our spanish site Gastrosofía, basically focused on peruvian cuisine (http://gastrosofia.lacoctelera.net/)
Ovadia S/S ‘13 looking real good. Chung doing his thing behind the lens.
Upper denim.
Tanzanite from Tanzania
Niyi Okuboyejo in a Kent Wang suit
101050 fabric, unstructured construction, no shoulder padding, standard lapel width
