Sidney Crosby Birthday Invitations

Facefood 2010 - that's how it went (2)


Matera, Saturday, May 22, 2010, 10:30 am: Some of the participants in Facefood, including Paoletta anise and cinnamon (and we thank them for photos), Tinuccia of Mollicadipane and Claudia of Verdecardamomo arrive at Baker and Angela Gennaro Giuseppe Perrone, accompanied by flavors of the foam and John Sassi, Matera, where Slow Food Trust waiting excitement with the beginning of the first workshop of taste, perhaps the most sincere and interesting, that on the IGP Pane di Matera (the most delicious bread in the world and I'm not exaggerating). We have seen
Forming Bread of Matera, (as "high" and the famous shape of a "croissant), all'infornatura, the most interesting explanation by Massimo Cifarelli, president of the consortium to protect the bread from Matera PGI, on the yeast used, the Yeasting, the grains used, and history, old customs, tradition and centuries-old culture of Bread in Matera.

fabulous experience for us and we hope it was for everyone present. For those who are absent, however, as well as give you an appointment at the next edition we wanted to make the video showing part of what happened on the morning of Saturday, May 22, I suggest you look at it on the blog along with the Taste of Stones story Angela , the true heart of the event.

Indiasatlite Channel Frequencies

Facefood 2010 - that's how it went (1) New

Facefood The first edition of the network cooking ended yesterday, I know that many are curious to know and see how it went ... here we are with the story of the first part, which was held Friday, May 21 in Matera.

In the afternoon to wait for Luciano Pignataro, a leading figure among Italian winebloggers, as well as journalist of "Il Mattino" Italian wine expert and most of southern Italy. E 'come to Matera to 17.30 greeted by John Foam, Slow Food Trust acompagnato Matera was in the hotel and at the restaurant after the 19th hole where waiting for us over the Flavours of the Stones were some of the participants in Facefood, journalists, and producers present Lucan in his book " 101 wines to drink at least once in their lifetime . "After a due presentation of the character that we had the honor of having among us, led by John Foam, we moved to the presentation of the book above by the author, Luciano Pignataro and was followed by a tasting of wine from Basilicata Wines Coal, Cantina di Venosa, Grifalco and Michael Light.

We were very excited, after months of Facefood organization, but also a lot of anxiety persistence, had just started and also knew personally Luciano Pignataro great, what an honor!
After the book presentation and the tasting of Aglianico del Vulture, we asked Luciano to make another tasting wine, winery as "Colli della Murgia".


In the meantime you've made about 21.00 and people are beginning to arrive for dinner with Teo Musso, owner of The Baladin craft brewery, the largest and most renowned craft brewery Italian. I leaned out of the room where we were and I see that has already arrived!


Character whimsical and unique, begins by telling the story of his company, his passion, his beers. People continue to arrive at 22.00 we were more than 80!


They open the dancing, buffet dinner of local produce paired with local beers Teo Musso, fantastic weather, happy, joyful, we are finally starting to relax ... Facefood the first day went great!

How Many Inches Does It Take To Break A Hymen

for the laboratory Peppers bran bread


We tried earnestly and with the invaluable assistance of Gianni Foam, Slow Food trustee of the conduct of Matera, we did, the Bread of Matera's laboratory will take place within a historical Matera bakery.
Bread making, discover its secrets, smell the scents, how to use the tools, the oven ... in a place not "Her" not very convincing, so we tried to move the laboratory of bread in its natural habitat, there where this experience can take place at its best, in the most congenial, in the end we managed to get the go ahead to host the bakery Facefood participants in the morning of Saturday 22 for a demonstration on the creation of the Bread of Matera IGP.
will be a memorable experience, to the place in which we make the best bread in the world and learn their secrets, movements, and then tried to imitate them and test results.

PS: hurry up, enrollments in Facefood are limited and will close on Tuesday, 18. Take a look at
program and then download the registration form .

Matera - The Bread of Matera and 'Doubt - Click here for Another funny movie.