Here we are!
I really couldn’t wait to share with you my article published on Italian New York about the best trends by Italian fashion designers for this Fall/Winter season!
You will find all the best trends and the must pieces – from accessories to coats and shoes – but remember: you are the most important element! So don’t forget to Personalize every look!
Click here to read the article and yes, you are allowed to go shopping afterward!
I haven’t been blogging for a while, and as I said, I’m back….maybe.
The past six months have been a rollercoaster that changed me as well as my life.
There are few things that I held on during this ride, trying to find some moments of peace and remember what life is about. Small things, I know, but sometimes it’s all it takes to smile, to feel things will get better, and we can find a way no matter what.
I thought it would be nice to blog about the good side of the past six months, and I’m going to start right now.
In the past I often saw my father and other relatives making homemade pasta, but this was my very first experience, and it was great!
It’s an excellent way to live your home, stay in company, and at the same time doing something productive and healthy that will stay with you and your family for months.
It might sound snob, but now I have hard time using canned tomato sauce, and I can’t wait to do it all over again!
This was actually a great gift that I got, and we want to make is a family tradition!
Another good thing I did – and here I answer to all of you who wrote me wondering how things were going – it’s been going back to run. After shin splints, a stress fracture, and a pretty recent dislocated knee, I wasn’t of course able to achieve my goal to run my first 10k race.
As those of you who followed my running journey can probably understand, the disappointment was overwhelming, and the lack of motivation even worse. I had to start over after every injury, and it was getting harder and harder.
I don’t even know how I started again, I just did.
I’m not even close to the training level that I was at the end of the winter, but I’m running. Every time I wonder why I’m doing it, but I feel alive.
I guess my goal still stands.
(Btw, where to you keep your key when you go running?)
to be continued…..
For few days my husband (Canadian) told me (Italian) he saw an hiliarious video on Youtube he needed to show me, and finally he did.
It turned out to be a old Italian song of one of the icons of Italian music: Adriano Celentano
Beside the great video, the best part of this song is that the lyric does not make any sense, but it sounds exactly like English.
You don’t believe me? Listen up….
And by the way, yes, this is exactly how English sounds like to a non-English speaker!!!
Let me know what you think about it!!!!
I would like share with you one of the many traditions of this island that everybody should visit.
All pictures are property of Elena_Sc’s bolg ©
To read more about “my” Sardinia click here
To read more about Italy click here
This is the authentic basic recipe for handmade egg pasta from Italy
If you have time it’s really worthy to make handmade pasta, especially for special occasions. It’s also perfect to spend a fun day with the whole family, getting involved kids in making a great and healthy meal. Make sure to have some volunteer to clean up afterwards!
300 gr all-purpose flour plus more for dusting
a pinch of salt
Sift the flour on the work surface forming it into volcano shaped mound with a well in the centre. Break the eggs into this and add the salt. With hands incorporate the eggs into the flour, gradually drawing the flour into the egg until it forms a coarse paste. Add a little more flour if the mixture seems too soft or sticky. With a spatula scrape together all the dough.
Clean you hands and the work surface, and lightly dust it with flour again. Knead the dough with palms of your hands, giving it lots of power. Work the dough for 10-15 minutes until the consistency is smooth and elastic. Wrap the dough in cling film or foil and leave it to rest for about 30 minutes.
Lightly flour the work surface again and a rolling pin. Gently roll out the rested dough, rotating in by quarter turns, to obtain a round sheet of pasta with a thickness of 2-3 mm. Cut the sheet into noodles or use to make lasagne or stuffed pasta.
You could also shape it to make different kind of pasta like farfalle, or cut it in simple and irregular rectangle, called maltagliati.
Dress with your favorite sauce, homemade of course!