My foodie travel in Beijing cuisine – Beijing is a city that constantly transforms. Every year it changes; the streets, as well as the kitchens. But Beijing is also the custodian of immutable traditions: take a ride with me through the narrow streets of the Chinese capital, and experience the ancient delicious recipes and the street food stands.
Coming back in Portland to discover the best Italian restaurants,I stop at “Trattoria Gallo Nero” where chatting the owner Davide, eating a dish of pici and cantucci with vin santo, he tells me how he came to open an authentic Tuscan restaurant on the other side of the world.
The Pearl District of Portland; In a few hundred meters is possible meet a plenty variety of the world. However, forget the hectic life of a big city; here we are on the more unknown to mass-tourism West Coast part. We are in Oregon.
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Paris is a monochromatic city.
A pale low sun, illuminates the nineteenth century buildings and their classic zinc rooftops.
Gray on gray.
If you’ve never been there, Paris is difficult to describe; Reading these first lines, you could imagine a sad and boring city. In truth, the city is an ideal backdrop to bring out wonderful surprises to discover behind every corner. Colors and fragrances hidden everywhere, just looking for them. The bright coats of two girls waiting for the bus to stop. Cascades of flowers that bloom from small, old, shops. Walls of golden brown Baguettes indicating where to buy bread. The warm yellow light of the umbrella heaters outside cafes Parisians. Bright colored Tablecloths and the little square of painters in Montmartre.
Although, at first sight, it is looked like a sad city, Paris reveals itself as an elegant, old lady, walking with young grandchildren, cheeky and mischievous, hiding theirselves behind doorways, peeking out from corners and joking with strangers.
This is Paris: austerity, elegance, impertinence, joke. Feelings that move in his cuisine. Here the cooks have become “Chef”, the cookery has become art.
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