20 Jul 2017
KorinGami - 光琳 雅味 : A sculptural photographic project.
Ogata Korin (1658 – 1716) was the first to introduce a high level of abstraction in Japanese art. The previous generations of Yamato-e painters employed a more naturalistic approach in their depictions introducing elements like overhanging golden clouds or roofless building as mean to either obstruct or reveal details in their compositions.
Published by
AlessioFangano
2
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Labels:
art,
gold,
japan,
japanese,
korin,
origami,
paper,
photography,
sculpture,
still life,
washi
25 May 2016
Venice Waters
I am proud to announce that as of today my first photobook "Venice Waters" is up for grabs!
A thoughtful blend of original photography, haiku and calligraphy; a cathartic journey upon fluid images and simple words. Let melodies whisper of your deepest thoughts and desires. Gift yourself a quiet piece of life.
Preview available Here
A thoughtful blend of original photography, haiku and calligraphy; a cathartic journey upon fluid images and simple words. Let melodies whisper of your deepest thoughts and desires. Gift yourself a quiet piece of life.
Preview available Here
21 May 2014
Pork stew with cumin, peas, arugula and dark chocolate
In the recipe I developed for the cooking class, I decided to use the earthy aroma of roasted cumin as the spice of choice to lace this stew. I chose peas to be the vegetable component since I wanted a little more sweetness in the final dish, beside they pair greatly with cumin.
The dish needed a little vibrancy though and so, to keep it simple but still flavorful, I decided to add some arugula to it. I really like the peppery and slight bitter notes of this leafy green, it really cuts through the richness of the stew.
Dark chocolate is a great ingredient for savory dishes and I really had fun coming up with recipes featuring it like the one I am proposing you today.
11 May 2014
Castagnaccio - Tuscan chestnut "cake"
To mill chestnut into flour, they are first dried over wood fire and this imparts the resulting product with a delicate and distinctive smoky aroma that make this flour pretty unique.
Being a nut´s flour, it doesn't contain gluten and so it is an useful ingredient for gluten-free pantries.
In Italy, chestnut flour is a traditional ingredient of the center-north portion of the peninsula. In Tuscany, notably, chestnut flour is used in a savory-sweet cake called Castagnaccio (castagna being the Italian for chestnut).
This cake is usually enriched with flavorful extra-virgin olive oil, pine nuts and rosemary but the main variation point in local recipes revolve around the use of cocoa powder in it.
Chestnut flour, with its deep rich sweet and smoky aromas, is just a perfect companion to chocolate and the use of a little cocoa powder in the Castagnaccio can only do it good, in my opinion.
I personally, simply adore rosemary in my Castagnaccio. When baked to crispy perfection, this herb lends its heady green-field aromas to this earthy densely satisfying cake; a perfect reminder of Tuscan sunbathed fields.
Try it once, and you will be hooked. You have been warned!
Published by
AlessioFangano
0
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Labels:
Cake,
chestnut,
cocoa,
dessert,
gluten free,
glutenfree,
Italian cuisine,
italy,
olive oil,
pine nuts,
rosemary,
tuscany,
vegetarian
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