I - ARTISTS & TRAVELLERS...
who have stayed at the guesthouse....
[ A r c h i t e c t ] David Mabbott - US
[ A r t D i r e c t i n g ] Tracy Dunn
& Michael Philips - Australia
[ B&B
D e n m a r k ] "Ganløse B&B" - Denmark (clik on area around Copenhagen, then J48),
[ B&B
F r a n c e ] Le 7 à Paris - France, Chambres d'ho^tes du Boulay - Teillé (Le Mans) - France
[ B&B
I t a l y ] Toskanaurlaub - Italy
[ C h o r e g r a p h e r ] Karen
Krolak - US
[ C o a c h i n g ] Aubrie
Abbott - US
[ C o i n s / M e d a l s / J e w e l s / S c u l p t u r e ] Orietta Rossi - Italy
[
C o n t e m p o r a r y Ar t S c u l p t u r e] Carl
D'Alvia - US
[ C o n t e m p o r a r y Ar t "R
u s t O n C a n v a s"] Pietro
Calabrese - Italy
[ DJ ] DJ
Moolinex - France
[ F o o d S t y l i s t ] Robyn Valarik - US
[ F r a m e s ] Elisa
Majnoni - Italy
[ F u s e d & S t a i n e d Gl a s
s ] Domenico
Passagrilli - Italy
[ G l a s s & P i c t u r a l T e c h
n i q u e s ] Federica
Frassetto - Italy
[ G r a p h i c D e s i g n e r ]
Gabriel Dawe - Canada
[ G u i d e P u p
p i e s O f S e a t t l e ] Robin
& Howard Hirshman - US
[ I n t e r i o r D e s i g n ]
Silvia Manetti -
Italy, Anja Brinkmann
- Spain
[ J e w e l s] Roberta Roselli - Italy
[ N o r t h A f r
i c a P i c t u r e s
H i s t o r i a n ] Michel
Megnin - France
[ M u s i c ] Lucke
De Stefano - US
[ M u s i c H a l l ] ! new ! Les Fantaisies Toulonnaises - France ! new !
[ P h o t o g r a p h ] Aurélie Millet - France, Olivier Amade - France, Katherine Levin - US, Bill
Truslow - US, Claire
Sensoli - France
[
P a i n t e r ] Sandra Clerico - Italy, Susie Reiss - US, Ricky
Berstein - US, Inger Haugen - Norway
[
S h i a t s u ] Stefania Maurelli - Italy
[ T r a v e l l e r s' b l o g ] Ilse Griffin - US,Thomas Hornyak - US, Croque-errant - France, Les sentiers du sud - France, Joanna Goddard - US, Michel
Megevent - Switzerland, Marybeth
Bethel - US
[ H u m a n i t a r ia n N o n G o v. O
r g. ] Stine Leth
- Denmark
II - STAFF OF THE YEAR
2010: 12'50"video forecasting my friend Elvis Bottega & the second "company dinner"
2009: 5'40"video forecasting my friend Elvis Bottega & the first "company dinner"
2008: 0'20"
video forecasting my friend Laura
Tonon
2007: 1'50"
video forecasting my friend Robert Daley
III - GUIDE TO ITALY
As per the success of the "Maria-Rosa
Guesthouse guide to Rome" : and the continued requests
of advices for the rest of Italy, Sylvie, Maria-Rosa Guesthouse
owner, has decided to put together her recommendations for the rest
of Italy.
- All the FOOD sections have been tried ONLY by Sylvie and/or ITALIAN
friends
who enjoy, like her, the slow-food, tasty, healthy and good value.
- All the ACCOMODATIONS places are places where she stayed, OR,
where guests who have been coming first to the Maria-Rosa Guesthouse
(and enjoy the homy-flowery-relaxed feeling of the place), and discovered
similar places around Italy.
(ask a copy by email: info@maria-rosa.it)
IV - COOKING CLASSES
from a friend of mine: "La
cucina di Mimmo"
1. Spaghetti alio, oglio e peperoncino:
Spaghetti (or linguine) with garlic, olive oil & pepper
(with an “extra” of a a few anchovies):
http://fr.youtube.com/watch?v=8eeToUUB7pY
Ingredients for 4 persons:
Spaghetti (500g), Garlic (2 pieces), 1 fresh pepper, Few
leaves of basil, 4 anchovies, Salt, (wooden spoon).
1. Put a lot of water to boil.
2. Keep one garlic aside for later.
3. Put all the other garlic and the sliced pepper in the olive oil,
for 1 or 2 hours (if you do not have time 30mn is fine).
4. Put a little bit of oil in the pan.
5. Crush the garlic you left aside and put it in the pan. Mix with
a wooden spoon, and put it slowly to warm up.
6. Weight (10g/liter of water) the salt and add it to the boiling
water.
7. Take out the garlic which is now completely fried.
8. Put 4 or 5 chopped anchovies in the oil (the anchovies are not
“necessary”, the recipe can be done without it)
11. Cook the spaghetti AL DENTE: must be put in very HOT BOILING
WATER, which must start boiling straight away after you have put
the pasta. Turn from time to time. Check the indication on the packet,
and calculate around 2 minuts LESS than indicated. TASTE it !
11. Keep a little bit of water when you drain the pasta and add
it to the pan where the anchovies are.
12. Add the pasta in the pan, turn.
13. Add the oil using a small strainer and mix well.
14. Add at the last moment, the few leaves of basil to cut with
the hands
15. Enjoy
2. Pasta cipollotti
e peperoncino (pasta with tomatoes, fresh green
onions and peper):
http://fr.youtube.com/watch?v=pZ1XrmnGPGU&feature=related
Ingredients:
Fresh green onions, 1 fresh Peper (peperoncino),
Pomodorini (cherry tomatoes – 2 per person), A bit of thyme,
marjoram, One bay leaf, Few leaves of fresh basil, Olive oil, Short
Pasta (farfalle, fusilli), Salt, (ceramic knife).
1. Put a lot of water the boil.
2. Clean and slice thinly the fresh onions (with a ceramic knife
it is better)
3. Add salt to the pasta (10g/liter of water).
4. Add the cherry tomatoes to the boiling water (no more than 2
or 3 minuts), for the process of taking off the skin.
5. Fried in olive oil the fresh onions (cipollotti) for about 10
minuts at low fire.
6. Take out the cherry tomatoes, and drop them in very cold water
(with ice it is better)
7. Take out the skin, and the grains of the cherry tomatoes and
chopped it in small parts.
8. Slice the fresh peper, and add it to the oignons, as well the
chopped tomatoes.
9. Add the bay leaf (cut it in 2 to 4 pieces), the thyme and the
marjoram
10. Clean the basil with a humid piece of paper towels (basil shoukd
never be washed under water: it take away the major of the flavour)
11. Warm the pan, then take out the pieces of bay leaf
12. Cook the pasta “AL DENTE”, drain it and add it to
the pan
13. Enjoy!
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confusion, enabling them to experience what the Romans call "la
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