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I'm back with a novelty:)

Hello! How are you? I ache with back because yesterday we did some work at home and then I'll show you;) for the rest there is only so good news that I wanted to share with you, I became a representative avon:)
If you are interested in something let me know the catalog can view it online at http://www.avon.it/ catalog click View and then on 08 campaign.

Enjoy and let me know;)

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ARE BACK! SLOW FROM THE SEA IN CONNECTION

Hello!

The holidays are over, at least those at sea as for now we are still the question mark that turns on the head with regard to the job ... (We hope to have some good news Tuesday ... you cross your fingers for us)

What can I tell?? I recovered 2 months of absence from the blogs and now I just have to reactivate them with their creations.

pleasant return to all!

Bach

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2 weeks that we are at sea and before today I could not connect.

With the connection so slow I can not even go to see your wonderful creations: (damn keys internet ...

Oh well ... I just wanted to say hello and tell you which one you are still there;)

Kisses to everyone!

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When the "event" helps the taste

Al Nectar & Ambrosia: Roberto spinach, the cuisine of the naturalness and simplicity
between Pesaro and Colby a great place to discover

© NEWSFOOD.com Editor - 29/03/2010

C 'is a wonderful place where you would not expect it: in a great plain of an industrial area between Pesaro and Colby, a narrow road leads on the gentle slopes of the Marches. Here Nectar & Ambrosia (Talacchio for Colburn, Via del Piano 17 / a): the beautifully restored country house looks like a high-level farm, beautiful park, swimming pool and the hills of Pesaro, to make a crown. Then, once inside, the surprise of atmosphere to restaurant class but a warm rural distinctiveness.

We've come here not by accident, but called back by an old friendship with a chef who knew good, attentive, humble the right ("know how the group, put yourself in the shoes of others ...") to enter into dialogue with young people and provide them with the secrets of the ".. best job in the world." So he talks about his profession Roberto Spinach, born in Fano, a resident and a Catholic adoption Romagna, formerly chef at the Palace and the School of Food IAL of Riccione.

Spinach has now started this new fascinating adventure to say personally, directly, his philosophy of the product-that-becomes-food. "I think we-say-you have to keep the flavors distinct, ie not to alter the flavors of nature. It's fine to play on the aesthetics of the dish, but not on product, everything has to emerge with its authentic flavor. "

update us on the awards as the" FIFA World cuisine "in Luxembourg and the various" International Cooking " , contests that open experiences and relationships. That now puts to good use in this corner of the hills of Pesaro, where the "Marches" is tempered by the Montefeltro mixed di Romagna. ...

"Here, my local Nectar & Ambrosia, I want to impress and win customers with the natural imagination and simplicity of a cuisine that emphasizes local products in season. And finally, I do mostly strength a limit of mine: I always have to be firmly convinced of a dish or a product, or Spinach does not work .... "

Roberto theme also promotes initiatives and imaginative courses, the last made: a" literary dinner-reading ", a metaphor a gastronomic journey, literary, and cooking classes called "The Workshop of the table." A level of excellence, the relationship quality-price menus (eg the tasting - € 29.00-a sumptuous wine not included); good and competent wine list Marche-Romagna.
Ambrosia & Nectar - tel.0721 904582

Roy Berardi
Editorial Newsfood.com + WebTV