lielow

fiori di zucchine (zucchini's flower) ,radicchio di treviso, sage's leaves. Deep fried in batter made of eggs, beer, olive oil, flour, water. NOT SALTED during summer a lot with a glass of Prosecco in the other hand. I like to deep fry fish or veggies with a combination of chick-peas flour and "00" flour (white flour). this when I'm in Andalusia, Sanlucar, with a glass of Manzanilla... Thans for bringing up this thread, now I look forward to summer again! Alessandro

feels like shuffling ideas... which is good, people talking, sharing. What AVANT-GARDE means? Really? Favouring new and unusal ideas. I went to Noma( Copenhagen) the other day and I was served a siphoned soup with mushroom emulsion and fresh truffle. On one side of the dish, submerged by the foam, there was a pumpking pure and half floating hazelnut. The dish reminded me of summer days, sea shores and sexy ladies...but, with a touch of melancholy (perhaps due to the lousy weather outside!), and then a rhyme from David Sylvian breezed through my mind:" the sound of waves in a pool of water/ I'm drowning in my nostalgia": ok! serving empty dishes, even if named 4'33'', want tell much if you're there to eat. Eating pig's ears isn't " that" sexy either! Who'll be the judge to draw the line? Alessandro

provoke contemplation. could an empty dish, somehow, provoke contemplation?

Frico are a cheese crisp. Coarsley grated montasio cheese is sprinkled in a little pile on a hot griddle. The cheese melts and browns; then you flip it and cook it briefly just to set the other side. Other versions call for a longer cooking time and you virtually coat the bottom of a small skillet with the cheese and cook and melt it slowly. To stuff them you sprinkle the filling over a bottom layer of cheese, then a little more cheese on top. Let it melt and brown a little and flip. The pickle ones were the favorite.

. Imagine, by analogy, going to a restaurant for a "meal," during which you were served no food or drink but given empty dishes and silverware while the staff pretended to give you things to eat and drink, then expected you to pay for real at the end. Would anyone consider that "cuisine" or credit the chef with anything worth a damn?! Can you imagine a statement analogous to this one? It' s funny you're saying that, last night, here in Copenhagen, we were discussing the menu for our restaurant, and a question rose: Is it that dining out has became a mondane act of edonistic pleasure? Therefore, would an empty dish will be accepted as the latest food experience? (and paid for!)....