Sampdoria-Salernitana 2022/2023, 5 marzo 2023 – 0 a 0.
La Gradinata Sud ad inizio partita contro la Salernitana by @Simoneg.2106:
La coreografia della Gradinata Sud e lo striscione “Dale Doria” ad inizio partita contro la Salernitana by @Stefano:
The starry ceiling of the Basilica of Saint Anthony of Padua.
When visiting Padua I could not miss entering the Basilica of the Saint.
In addition to the famous chapel, I was impressed, in the presbytery behind the main altar, by the blue ceiling decorated with golden stars.
If I am not mistaken, these frescoes were created by Casanova and were damaged by the great earthquake that hit North-West Italy on May 29, 2012.
Have you ever visited beautiful Padua? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
This is the official website of the basilica: santantonio.org.
To see all the photos I took in the city of the Saint click here:
The Pontifical Minor Basilica of Saint Anthony of Padua is one of the main Catholic places of worship in the city of Padua, in the Veneto region. Known worldwide as the Basilica del Santo, or more simply as the Saint, it is one of the largest churches in the world and is visited annually by over 6.5 million pilgrims, making it one of the most venerated sanctuaries in the Christian world. However, it is not the city's cathedral, a title that belongs to the cathedral. The relics of Saint Anthony of Padua and his tomb are kept there.
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Gli antichi lavatoi di Rupinaro a Chiavari.
Quasi per caso, cercando una scorciatoia per tornare in passeggiata a mare, ho scoperto che in questa piccola piazzetta di Chiavari, piazza Solari, ci sono ancora questi antichi lavatoi pubblici.
Ho trovato qualche informazione in più, ma poche, online.
Sai qualcosa di più su questi truogoli? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
L’ampio lavatoio si trova al centro della piazza, ed è composto da 11 vasche singole, che si sviluppano su tre lati attorno al serbatoio dell’acqua. che è ispezionabile, attraverso un portello in ferro, posto sul lato breve del lavatoio.
Qualche informazione in piu’ su lavatoigenovesi.altervista.org
The ancient building of the Grani market in Brescia.
One of the most beautiful squares in Brescia is the large and bright Piazza Arnaldo, a place of Brescia's nightlife where there are several bars.
One of the sides of the square is formed by the portico of the Grani Market, a recently renovated structure endorsed by the Superintendence of Cultural Heritage of Brescia.
Have you ever visited Brescia?
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.
To see all the photos I took at Brescia Castle click here:
On the southern side of Piazzale Arnaldo, in Brescia, stands the majestic neoclassical building called Mercato dei Grani, built at the expense of the city starting in 1820 and completed in 1823. The initial project was by the architect Angelo Vita, with the collaboration of a Milanese colleague, Giuseppe Antolini, and a painter from Brescia, Luigi Basiletti.
Continue and learn more on Mercatodeigrani.it
Thai Cuisine: Papaya Salad Som Tum, The Recipe
Last week I wrote you a recipe for a Thai soup, which I enjoyed at my friend Sao's house, and as a side dish there was this typical salad famous all over the world: som tum (or som tam) of which I will now explain the recipe.
To tell the truth we didn't have papaya but I assure you that it is just as good if you replace it with cucumber.
Click vào đây để đọc bằng tiếng việt!
If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.
– 2 cucumbers, grated (we didn’t have papaya);
– 1 carrot, grated;
– 2 fresh chili peppers;
– 1 tomato, sliced;
– 3 red bell peppers;
– 2 cloves garlic, peeled;
– 10 g dried shrimp;
– 20 g toasted peanuts;
– lime juice (about 2/3 of a lime);
– Spices: sugar, fish sauce, MSG.
First you need to put the garlic, chilli pepper, dried shrimp, peanuts in the mortar and crush everything vigorously.
Where I live with my husband, in Liguria, in almost all the houses there is the typical marble mortar to prepare Genoese pesto. Since in my house we use the blender to make pesto, the mortar was just an ornament so I started using it to prepare my recipes almost always based on crushed spices.
When everything is uniformly crushed, add the chopped carrots and cucumbers to the mortar and mix with a spoon (we will use the mortar to mix the ingredients well).
Then add 1.5 tablespoons of sugar, 3 tablespoons of fish sauce, 1 teaspoon of monosodium glutamate and lemon juice to the mixture; mix well and lightly crush all the ingredients and spices with the pestle. If you want you can adjust the salt to taste.
Last step add the chopped tomatoes to the mixture and continue mixing well once again.
So you finished the som tum! As I wrote I ate this dish at Miss Sau's house from Thailand. Served with rice and other Thai dishes, very tasty.
Gỏi Đu Đủ Thái Lan (somtam/somtum)
* 2 trái dưa leo, bào sợi (do không có đu đủ)
* Cà rốt 1 củ, bào sợi
* 1 trái cà chua, cắt thành nhiều lát
* 3 trái ớt đỏ
* 2 tép tỏi, bóc vỏ
* 10g tôm khô
* 20g đậu phộng rang
* nước cốt chanh (khoảng 2/3 trái chanh lime)
* Gia vị: đường, nước mắm, bột ngọt.
Cách Làm
Bước 1: Cho tỏi, ớt đỏ, tôm khô, đậu phộng vào cối, giã nhỏ.
Bước 2: Trộn chung cà rốt và dưa leo đã bào sợi vào hỗn hợp tôm khô đã giã nhỏ ở bước 1.
Bước 3: Tiếp theo, bạn cho 1,5 muỗng canh đường, 3 muỗng canh nước mắm, 1 muỗng cà phê bột ngọt, nước cốt chanh vào hỗn hợp rồi trộn đều và dùng chày giã nhẹ để tất cả các nguyên liệu và gia vị thấm vào nhau. Nêm nếm lại lần nữa để cho vừa ăn.
Bước 4: Cho cà chua đã cắt vào hỗn hợp. Tiếp tục trộn đều thêm một lần nữa. Thế là bạn đã hoàn thành món som tum rồi đấy! Hôm nay mình ăn món này tại nhà cô Sau- người Thái Lan. Ăn cùng với cơm và các món khác của Thái, rất là ngon.
Spanish croquettes with béchamel and ham, the recipe.
Some time ago I tried to make a Spanish dish at home, the famous croquetas, which I like a lot.
The result was not aesthetically excellent, I admit, but it was decent in taste.
– a piece of raw ham, cut into cubes (you should use Spanish jamon but you have to make a virtue of necessity and make do);
– 80 grams of flour;
– 80 grams of butter;
– half a litre of whole milk;
– salt;
– eggs;
– breadcrumbs.
Put the flour and butter in a non-stick pan and mix over low heat, stirring continuously with a whisk.
When the butter has melted and mixed with the flour, add the milk and continue stirring.
Don't be afraid if the mixture seems too liquid because in a few minutes the magic will happen and the mixture will begin to thicken.
Now add the diced ham and a pinch of salt and, once the mixture is well distributed, remove it from the heat and let it cool on a plate or in a container.
Now begins the part that I found most difficult: forming the balls (or knell) and breading them in the egg and breadcrumbs... I read several methods and the one I followed did not lead to excellent aesthetic results; but I'll explain how I did it and how perhaps it should have been done.
Once the mixture reached room temperature I put it in the fridge for a couple of hours to make it as solid as possible and then I created some balls (to tell the truth I used two spoons to create like dumplings) that I coated in beaten egg and breadcrumbs that I fried in plenty of seed oil.
Maybe I should have left the mixture longer, more than a couple of hours in the fridge. The balls remained not quite one with the breading and a lot of the content ended up dispersed in the pan where I fried them. I read that some people make the balls and freeze them and then coat them in breadcrumbs while frozen. Next time I'll try.
The result however, as I told you, was not the best aesthetically but the taste was right. Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
A glimpse of the historic center of Lavagna in Liguria.
It is certainly not the most well-kept or touristy corner of Lavagna but it has that certain something of lived-in that fascinates me anyway.
Wandering around the small historic center of the Ligurian village you will find many cute and very photogenic corners.
Here we are between Vico Goffredo Mameli and Vico Palestro.
Do you know the town of Lavagna? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.
Uno scorcio di Burano la piccola e famosa isola veneta.
Una delle tante piazzette del borgo di Burano la famosa isola della laguna veneta che assieme a Murano, Venezia e Torcello sono una delle cartoline piu’ famose della nostra bella Italia.
Le case colorate pastello, in questo scorcio, hanno tutti i colori dell’arcobaleno, fantastico!
Sei mai stato sull’isola di Burano? Lascia un commento cliccando here.
Photo taken with Honor 20.
There is also the official website of the island: isoladiburano.it.
To see all the photos I took on the island click here:
Burano is a town of 2,270 inhabitants that stands on four islands in the northern Venetian lagoon. It is part of the municipality of Venice and in particular of the municipality of Venice-Murano-Burano. It is connected by a bridge to the island of Mazzorbo, which has become a sort of appendix. The town is known for its typical brightly colored houses and for the centuries-old artisan needlework of Burano lace.
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A glimpse of Brugnato, a beautiful Ligurian village.
Another beautiful corner of the splendid village, in the province of La Spezia, of Brugnato.
A small, very well-kept and well-maintained village located in the Val di Vara that I absolutely recommend you visit.
Have you ever been to Brugnato and do you know the village?
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.
To see all the photos I took in the village click here:
Between the 7th and 8th centuries, following the conquest of Liguria by the Lombards, the Columban monks of Bobbio, who followed the rule of Saint Columbanus and continued their work of evangelization, built a monastery that over time grew to become a religious and economic nerve center. The birth of Brugnato is therefore linked to the foundation of the abbey which, like other monastic sites in Liguria and northern Italy, depended on the abbey of San Colombano di Bobbio.
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Un particolare del Palazzo Re Enzo a Bologna.
Uno dei piu’ bei palazzi che dominano il centro di Bologna e’ palazzo Re Enzo.
La bellezza dei mattoni trova uno dei massimi esempi in questa costruzione.
Conosci o sei mai stato a Bologna? Lascia un commento cliccando here.
Photo taken with Canon EOS M100 and lens Tamron 16-300.
If you want to see all the photos I took in the city, click here:
It was built between 1244 and 1246 at the behest of the podestà Filippo Ugoni as an extension of the municipal buildings of the Palazzo del Podestà (together with the Palazzo del Capitano del Popolo) and for this reason called Palatium Novum, but its historical events have always linked it to the figure of King Enzo of Sardinia.
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Here is where the palace is located:
