Thursday, January 29, 2015
there are many ways for brewing a fine cup of coffee, choose the method based on your unique preferences.
brewing coffee with a paper coffee filter was invented in 1908 by a german housewife, melitta bentz. she was irritated and annoyed about the coffee grounds at the bottom of unfiltered coffeepots, so she placed a piece of paper over the perforated bottom of a brass coffeepot and voilà, the paper filter was born. images: pia winther via taverne agency
Wednesday, January 28, 2015
Tuesday, January 27, 2015
Friday, January 23, 2015
prosciutti di modeno as a starter, from the region emilia romagna
prosciutto crudo, one of the most delicious variaties of typical italian 'salume', air cured meats. there are 7 types of 'prosciutti' in italy that carry the d.o.p. label, (translated as denomination of protected origin), ensuring the strictest standards of production: prosciutto di parma; prosciutto di san daniele, from the region friuli, prosciutto di modena, from emilia romagna; prosciutto veneto eugano, form veneto; prosciutto di carpegna, from le marche; prosciutto toscano, from toscane; and jambon de bosses, from val d'aorta in the north of italy. all these 'prosciutti' are considered to be the nobility of italian 'salumeria'. images: linda pugliese via taverne agency taken in emilia romagna, italy.
Thursday, January 22, 2015
a visit to a hide away in the mountains of patagonia
a couple went to patagonia in 2000 to visit a friend, and one year later they found themselves the owner of this place, simply because they had fallen in love and were captivated with the land and especially patagonia. photographer nathalie krag showed me this lovely house and we fell in love with the kitchen! a kitchen where a hanging cured prosciutto and a few salami's would fit right in. images: nathalie krag and tami christiansen via taverne agency.
Wednesday, January 21, 2015
salumi, a book about the craft of italian dry curing
ever been in one of those salumeria's in italy? if you did and loved it as much as we did, read this book, salumi, by michael ruhlman and brian polcyn. salumi is a book about the techniques of dry curing meats in italy with recipes for the eight basic products in italy's pork salumi repertoire: giancole, coppa, spalla, lard, lonza, pancetta, prosciutto and salami.
Tuesday, January 20, 2015
since it's way too early and too cold for shopping summer collections, let's accessorize
Saturday, January 17, 2015
marco vido's place, a loft in an ex-industrial factory
a loft in a decadent 1920's ex-industrial factory in the functional style of rationalista with references to soviet constructivism in como is where artist and architect marco vido has created his 'sacred' space where he lives and works. images: nathalie krag and tami christiansen via taverne agency
Friday, January 16, 2015
Thursday, January 15, 2015
Wednesday, January 14, 2015
in addition to last week's post on our favorite italian cookbooks, one of anna del conte, gastronomy of italy, anna del conte's classic book on italian food, first published in the 1990, now revised and updated and illustrated with new photography. anna del conte, the doyenne of italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation. a must have for anyone who loves (italian) food.