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]]> By: Daniel http://www.austinbushphotography.com/blog/four-seasons-bangkok-wgf10-fulvio-siccardi.html#comment-27425 Daniel Sun, 11 Oct 2009 21:12:15 +0000 http://www.austinbushphotography.com/2009/10/four-seasons-bangkok-wgf10-fulvio-siccardi.html#comment-27425 Wow! What a meal. I must ask...how much did it cost for someone to attend? Wow! What a meal. I must ask…how much did it cost for someone to attend?

]]> By: acquaviva http://www.austinbushphotography.com/blog/four-seasons-bangkok-wgf10-fulvio-siccardi.html#comment-27419 acquaviva Sun, 11 Oct 2009 15:13:55 +0000 http://www.austinbushphotography.com/2009/10/four-seasons-bangkok-wgf10-fulvio-siccardi.html#comment-27419 The italian name of pastrami-like beef is "bresaola", a typical smoked, cured beef charcruterie from Italian Alpine zones, and the italian name of plastic parcels is "carta fata", that means "fairy paper"... Truffles, bra sausages and pannacotta are regional product/recipes of Piemonte, the region chef Siccardi comes from. Each of the twenty Italian regions has its peculiar, particular products and typical ways of cooking them... I'm enchanted by your involving way of describing culinary tradition of countries I've never visited and I like to tell you in today in tis almost Italian post... Thank you! The italian name of pastrami-like beef is “bresaola”, a typical smoked, cured beef charcruterie from Italian Alpine zones, and the italian name of plastic parcels is “carta fata”, that means “fairy paper”…
Truffles, bra sausages and pannacotta are regional product/recipes of Piemonte, the region chef Siccardi comes from. Each of the twenty Italian regions has its peculiar, particular products and typical ways of cooking them…
I’m enchanted by your involving way of describing culinary tradition of countries I’ve never visited and I like to tell you in today in tis almost Italian post…
Thank you!

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