FOOD 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 SEA INSIDE

theillusionist — Sun, 07 Feb 2021 14:34:18 +0000

The sea, its scent, the sound of waves, the wind. All inside a shell

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SAGE AND ROSEMARY

theillusionist — Wed, 22 Jul 2020 14:12:03 +0000

Mediterranean Herbs lend flavor, color and important micronutrients – all without adding fat or calories – to home cooking.

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ON THE BANKS OF LAKE BRAIES

theillusionist — Wed, 06 May 2020 11:13:25 +0000

Picture yourself walking a narrow road through the woods every morning. Imagine the tall fir trees, the grazing cows, the sound of the stream and the scent of resin….

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LIFE COULD BE SO SIMPLE

theillusionist — Thu, 26 Mar 2020 16:23:10 +0000

LIFE COULD BE SO SIMPLE by HOMEWOOD

On the Fourth of July 1845, eight years after his graduation from Harvard, the writer, philosopher, naturalist Henry David Thoreau left the town of Concord, Massachusetts, to go and live in a log cabin, built by himself on the wild banks of Lake Walden. There he lived for two years, two months and two days.
A copy of his journal, Walden, or Life in the woods (Boston, 1854), will be given free with every Homewood Field Kitchen.

Homewood Bespoke Kitchens and Cabinets: www.homewood.it
Delicius: www.delicius.it
art direction: Stefania Giorgi
movie making: Leonardo Mariani
styling: Sara Farina
food Styling: Alessandra Avallone

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A MATTER OF LOVE

theillusionist — Sat, 22 Dec 2018 12:46:58 +0000

A visceral relationship with his land, Cortina, the pearl of the Dolomites, and an unconditional love for its traditions and cuisine, have turned him into a very special chef and – without doubt – one of the best emerging chefs in Italy.

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THE PERFECT DINNER

theillusionist — Sat, 17 Nov 2018 23:35:11 +0000

Angela Frenda’s new cookbook ‘the perfect dinner’ is out today.
It has been a pleasure to work with her and the whole team of people with whom we shared this project.
The long time we spent together has turned us into a big family and now we are waiting for a new opportunity to gather it.

I cook for the love of myself

It’s one of the few things that makes me really happy and allows me to get my mind off. I tried yoga and meditation, but nothing happened, while they tell me to close my eyes and breath; I’m there to fill out sheets virtually, list of to do things for kid’s school, phone calls to make…

Instead, give me 1 kilo of flour, a little bit of yeast and a glass of water and while I’m kneading, magically, the anxious traces of my ‘to do list’ disappear from my mental blackboard.

I cook to feel better. And to make others feel good. But be careful, the right phrase is: to understand how good I am at making others feel good. Behind the concept of dinner, in fact, there is a rather selfish world made up of self-affirmation and female egocentricity. There is an ancient pleasure in receiving, welcoming, feeding and caring. There is a desire to be a protagonist of the show that only you can demonstrate that evening. By combining the scriptwriter, the director and the main actress in one person.

And also by choosing the rest of the company. Creating a perfect dinner is a dream of every cook. To be able to create an ideal environment where food mixes with laughter, glances, and emotions. Where the lights soften the traits and words run lightly like the comics are running after. And you’re there, in the kitchen, looking at all that beauty and pleasing you while you drink a glass of Barbera wine.

Your perfect dinner is the painting that you have in front of you. You have painted it with your eyes in the previous days while you were thinking about the possible menu, calling your friends to ask and understand their tastes and allergies, trying dishes you didn’t know. This painting is you who has cooked for a whole day, searching perfection which doesn’t’ exist, everyone knows it. But that’s you, you can’t escape from your destiny of eternal pursuit of everything.

Angela Frenda – La Cena Perfetta

home economist: Manuela Conti
styling: Vandersandestudio
art director: Michele Lovison
editor: Tommaso Galli
editorial coordination: Martina Barbero

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SUMMER LUNCH AT THE PINK HOUSE

theillusionist — Fri, 07 Sep 2018 14:11:02 +0000

On the hills of Lake Maggiore, an ancient 16th century stone dwelling is the perfect set for a menu rich in farm-to-table delicacies

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HAPPY 2018

theillusionist — Thu, 04 Jan 2018 11:49:06 +0000

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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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WHITE WINTER

theillusionist — Fri, 23 Dec 2016 15:00:58 +0000

nordic Christmas food: gather your loved ones around the table for a joyful, intimate dinner party

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A NEW LEAF

theillusionist — Wed, 08 Jun 2016 00:18:54 +0000

Seaweed, which requires neither fresh water nor fertilizer, is one of the world’s most sustainable and nutritious crops.

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ENJOY

theillusionist — Fri, 25 Dec 2015 12:44:49 +0000

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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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ALICE O ACCIUGA ?

theillusionist — Fri, 04 Sep 2015 11:09:56 +0000

This is not just the story of a little fish in a can, it is also the story of a family that, through several generations, tells us about a dream: to preserve anchovies. On this journey you will meet real people who will take us into an extraordinary world, made up of the gestures, large and small, that make Italian gastronomic culture great in the world.

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EGGS

theillusionist — Thu, 07 May 2015 22:13:40 +0000

Fresh quick and easy recipes to celebrate spring

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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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