Clams, cuttlefish, pine nuts and then? The freshness of lemon
From my first day in the kitchen I lived with a nightmare: getting up to speed. Basically I started cooking at an age that for many chefs and cooks is the age of consecrations and satisfaction. Starting cooking at the age of 23 is like deciding to start playing football at the age of 40, your fellow peers have much more experience than you, they have grown up in this world, at 14 years were already internships for kitchens, studied the food at school. When I was 14 I was in charge of the hiring of Aldo uncle canoes, earning my first salary. What I was studying in high school were numbers, equations, logarithms, I wanted to be an engineer...
The water charm in Cartaromana
Eden is revealed to visitors trough a thousand forms. Matter of views, with always the same results. Views of regulars or travelers of occasion, arriving by sea sailing over the South routes, the eyes of those who arrive in this place suspended between soul and dream, are very strongly attracted by myriad details. Besides the looks of wonder, though, there are the many different perceptions of the other senses, involving the whole body, then the troughts, in a game of near and distant memories.
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