AUTUMN Archives | theillusionist.photo

NOMA – COPENHAGEN

theillusionist — Tue, 21 Dec 2021 23:05:11 +0000

“…the pale sun welcomes us in an unexpected backlight behind the first greenhouse, the one destined to welcome customers with a nice tea before dinner, the fire is lit in the fireplace…”

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THE SENSE OF BLUE

theillusionist — Mon, 09 Oct 2017 15:35:24 +0000

Blue, the color of travel, infinity, freedom, inspiration and sensitivity, the heaven and sea. Has a calming effect, it induces stillness and slows down the heartbeat. Blue is out and inside of us.

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ICELAND

theillusionist — Thu, 24 Nov 2016 11:37:14 +0000

pure Iceland, purity of life.

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TAM DAO – VIETNAM

theillusionist — Tue, 08 Mar 2016 12:18:50 +0000

Duc’s house – Tam Dao, Vietnam. A New-Yorkese style loft over the jungle

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INSIDE THE SHELL

theillusionist — Fri, 27 Nov 2015 14:02:36 +0000

…There are no doors. Each space, big or small, is private, cozy though. I really wanted each part to be original, that’s why the walls bear “signs” of the past working life, a memory of human lives…

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short pasta for fall days

theillusionist — Thu, 22 Oct 2015 10:58:08 +0000

Paired with tasty sauces, short shaped pasta will worm your kitchen in these first cold days

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5 SHADES OF GREY IN MILAN

theillusionist — Wed, 18 Feb 2015 23:24:20 +0000

“I love biking, no matter the weather nor the season. It’s the best way to enjoy the city and to look for a house to buy. This is where this story and my 5 shades of grey begin” .

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RADICCHIO

theillusionist — Thu, 12 Feb 2015 14:36:16 +0000

Elegant powder pink heads, crimson or variegated with a delicate bittersweet taste. Raw, stewed or fried they bring to the table a winter flavor

RADICCHIO, A LOT OF DELICIOUS VARIETY (From top clockwise) Early radicchio from Treviso: decisively slightly bitter taste, big elliptical leaves, average length of the head/tuft 25cm, suitable for both raw and cooking use Red radicchio from Verona: grilled, with risotto or as a salad. Since 1500, it is the protagonist of the provincial cuisine and can be eaten for its healing digestive proprieties. Variegated radicchio from Castelfranco Veneto: splendid like an ancient rose, with outer flat leaves and concave leaves at the core. Delicate flavor and decorative appearance, mainly raw use. Late radicchio from Treviso: compact head, streamlined and curved leaves, very precious. Elegant and decorative it is suitable for oil dip, carpione (marinated) and baked. Red radicchio from Chioggia: round with wide leaf and soft veining. Its sweetness differs from the cultivation methods. It is picked nearly all year long and it is best suitable for raw use. Pink radicchio from Luisa Pale: with a delicate taste and very similar to the Rose from Gorizia, it is a new noble variety, still without official designation, and selected in Luisa (Rovigo). Suitable for salads.

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