Search results for "City Port"
showing 4 items of 4 documents
The beautiful Yvonne of Louisiana. La bella Yvonne della Louisiana
2019
To understand New Orleans, it is necessary to look at her geographically: wedged on the majestic delta of the powerful Mississippi. Like any other city sitting on river deltas, her relationship with water is not linear (longitudinal as in coastal cities, transversal as in fluvial cities); rather it is complex and deep. Water appears where you least expect it, sweet and salty at the same time like her food, precious and painful like her story, with a beginning and end like her parades.
This could be Rotterdam or anywhere
2016
This could be Rotterdam … on your first date with Hollandse nieuwe, the herrings caught in the North Sea during the months of May and June, cured-in-brine and then served simply with grounded white onion, to eat upside of taking them by the tail as taught by the historical poster. The biggest port of Europe dedicates its finest culinary contribution to celebrate its ancestral relationship with the Sea.
Copenhagen comfort zone
2018
Hygge is a real philosophy of life in Copenaghen that reflects on collective behaviours and has an influence on individual choices. The excellence of the Scandinavian design, characterized by natural materials, the elegance of essential shape, the harmony of chromatic matches, can be considered as the design application of the concept of hygge.
Naples. Two Tales of one City. Second Tale: The Royal Court Cuisine
2014
Nella cucina delle città capitali, anche nella più misera, affiora sempre un je ne sais quoi di nobiltà. Attorno ai re, ai viceré, agli emiri, ai podestà, alla nobiltà e all’aristocrazia hanno sempre volteggiato eccellenti e creativi cuochi, alimentatori di traffici internazionali di ricette, ingredienti, tecniche e strumenti di cucina. Sovente, dal loro stuolo di aiuto cuochi, fattorini, garzoni, sguatteri e lavapiatti, i più intraprendenti si sono ingegnati a loro volta per riprodurre, per la cucina del popolo, le ricette dei grandi chef “tagliate” con ingredienti locali e low cost. I ricettari dei grandi chef hanno così finito per contaminare, loro malgrado, la cucina popolare, evolvendo…