Nazareno Gabrielli, iconic Italian fashion label from Le Marche

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All the Nazareno Gabrielli products represent the rich and timeless heritage of the iconic Italian fashion label. Gabrielli was founded in 1907, characterized by pure craftsmanship, a purist mix of the traditional and contemporary. Succumbing to the demands of the modern world, the Tolentino house began reworking its signature leather goods using cutting-edge techniques, creating products that dutifully encompassed both style and sophistication.

Triumphing through world wars and a slew of trifling economic climates, Gabrielli has continued to be a purveyor of some of the world’s finest leather and paper products. Each piece has the feel and look of unique customization bringing its user a sense of inherent class.

See on nazarenogabrielli.it

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Nazareno Gabrielli, iconic Italian fashion label from Le Marche

See on Scoop.it - Good Things From Italy - Le Cose Buone d’Italia

All the Nazareno Gabrielli products represent the rich and timeless heritage of the iconic Italian fashion label. Gabrielli was founded in 1907, characterized by pure craftsmanship, a purist mix of the traditional and contemporary. Succumbing to the demands of the modern world, the Tolentino house began reworking its signature leather goods using cutting-edge techniques, creating products that dutifully encompassed both style and sophistication.

Triumphing through world wars and a slew of trifling economic climates, Gabrielli has continued to be a purveyor of some of the world’s finest leather and paper products. Each piece has the feel and look of unique customization bringing its user a sense of inherent class.

See on nazarenogabrielli.it

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Pasta alla capricciosella e la ricetta in rima di Aldo Fabrizi

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

Provate a fà ‘sto sugo ch’è un poema:

piselli freschi, oppure surgelati,

calamaretti, funghi «cortivati»,

così magnate senz’avè patema.

Pe fà li calamari c’è un sistema:

se mettono a pezzetti martajati

nell’ ajo e l’ojo e bene rosolati,

so’ teneri che pareno ‘na crema

Appresso svaporate un po’ de vino:

poi pommidoro, funghi e pisellini

insaporiti cor peperoncino.

Formaggio gniente, a la maniera antica,

fatece bavettine o spaghettini…

Bon appetito e Dio ve benedica!

I

See on memoriediangelina.com

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Tears from Italy to NYC: Lacrima di Morro d'Alba

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‘Barbarossa’ Lacrima di Morro d’Alba, 2011 Romagnoli, $10 from Astor Wine, NYC

This ruby red wine hails from a small family winery near the eastern coast of Italy (Morro d’Alba, Le Marche Region) . With a nose of blueberry and violet, the palate is dominated with blue plum and blackberry with a hint of rose petals. Young tannins provide only a little grip in the finish but the acidity pairs well with the young fruit and makes for a very satisfying wine that may make you think you’re sitting on the veranda of an Italian villa, looking out at the Mediterranean sea. Lacrima was a grape I had not heard of before, but the word immediately reminded me of ‘Lacrimosa’, the latin word for ‘weeping’ whichI knew thanks to Mozart and his K626 Requiem in D minor- a haunting and lovely piece of music. Tangent aside, I did a little research and learned that in Italian, ‘lacrima’ literally translates to ‘tear’ primarily due to the tear-shape of the grape, as well as the thin-skinned nature of the grape which allows juice to leak out and ‘cry’ from the bottom of the grape at maturity. This unusual grape is only found in the Marches area of Italy (near the calf of the boot, if you will) and Lacrima is considered best when enjoyed young.

I picked this up from Astor Wine as part of their 10 Wines under $10 and waited for a night that I was cooking Italian food to taste it. While it paired beautifully with gnocchi and tomato sauce, it would pair equally well with light meats, cheeses, salmon and similar fare. I’ll keep my eye out for wines made with lacrima in the future, especially at this price tag.

See on jvbuncorked.wordpress.com

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Traveling with Lyn to Siena - Tuscany

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Another wonderful city we visited was Siena in Tuscany. It is actually one of the most popular tourist destinations in Italy.

It is famous for its art, cuisine, museums, outstanding beautiful architecture and the very famous Palio, a horse race that is held twice a year. Actually, the Palio is such a big event I will do a separate post on it.

Siena is easily one of Italy’s loveliest medieval cities. It is so worth while to take the trip when you are in Tuscany. A day visit is great however if you have the time stay a couple of days. There is just so much to do and see in this gorgeous city.

There are a few options in getting to Siena from Florence. I have travelled by coach, I have driven and also take the Sita bus from Florence. I learned that although taking the train into Siena is an option it is not the best option. Siena does have a train station, however it is located further from the historic city centre than the bus station.

The SITA company runs the buses between Florence and Siena, and the departure point in Florence is just across the street from the city’s main train station, Santa Maria Novella. Siena’s bus stop is at Piazza Gramsci, well inside the old city walls.

The journey between the two cities takes roughly 1.25 hours on the fast bus. This is a direct trip. There is another bus which stops several times including a stop at Poggibonsi where we stopped on the way to San Gimignano.

If you are travelling from Florence by car, the quickest way to get to Siena is on the autostrade which only takes 1 ¼ hours and goes through the very beautiful Chianti region. If you decide to go via the scenic route, make sure you have a very good detailed map and or a GPS

If you are not from Florence, I highly recommend seriously considering not driving in Florence. It is not the most driveable city in Italy and is very frustrating. If you plan on renting a car, wait till you are ready to leave Florence.

At then end of the day of my last trip to Siena, after walking till our feet ached, we chose to sit in a great bar overlooking the piazza and drank our wine and people watched.

Now this is an activity I can thoroughly recommend. When I travel I want to make every post a winner but some times I just need to sit back, reflect and watch the world go by.

There is so much to see and do in Siena I will do another post at a later date.

See on travelingwithlyn.com

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Fabi, the 60s and the style icons: a fashion diktat for the Summer 2013?

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Going from the sensuality of Brigitte Bardot, to the more icy one of Grace Kelly, to the vibrancy and innovation of Twiggy, who introduced miniskirt and very short hair. The ’60s woman is feminine without being excessive.

The Fabi woman’s collection for spring summer 2013 has all the 60s charm. Refined elegance, defined and feminine lines, graphic patterns, bold colors. Pure and absolute white, citrus shades, floral prints and everything that makes you think of a romantic holiday on a Mediterranean island. The 60s fashion defiles the spring fashion, more actual than ever with precious and original details.

Materials and volumes recall those days clothing and accessories: plateau, large heels are back, enhanced by golden structures and wood accents. Also graphic details, as the typical optical motifs, are proving a great success today

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Week 11: Rìsi e Bìsi - De Smaak van Italië

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

Bevrijd de erwten van tevoren uit de peul. Met de peulen ga je een eenvoudige bouillon bereiden. Breng 2,5 liter water aan de kook. Doe de lege peulen (dus zonder de erwten) in de pan met de gehalveerde ui. Breng aan de kook en laat een minuut of twee doorkoken. Haal de pan van het vuur. Verwijder de peulen en gooi ze weg. Nu heb je verse bouillon voor je risotto.

Bak de fijngehakte ui met een paar snufjes zeezout in de olijfolie en de helft van de boter in een pan met een dikke bodem langzaam en op laag vuur glazig. Laat de ui niet bruin worden, maar wel glimmend en doorzichtig. Voeg (indien je pancetta gebruikt) de pancetta toe en blijf een paar minuten bakken. Voeg een beetje zwarte peper toe.

See on desmaakvanitalie.nl

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