(last december rose..)
This beautiful place is close to my home; it makes part of
jump over to my World to admire many other
beautiful Worlds
******
*
*
MAY the MAGIC of
CHRISTMAS
light
Your WORLD
all YEAR through!
***
...WISHING YOU A WONDERFUL
C H R I S T M A S
*****
***
*
Visit MAGNIFICIENT SKIES
all over the
GLOBE
on
*****
Cooking in an antique oven has been the exclusive privilege of chefs, pizza cooks, bakers, and food connoisseurs for centuries. Combining ancient knowledge with a little help of modern technology brings the joys of cooking healthy meals …. and gives that unique flavour that can not be reproduced in a normal kitchen oven.
In an antique oven the cooking process adds flavour to whatever's placed inside. So why is everything cooked this way so tasty?
The answer is a matter of complex physics, mainly to do with the design and the thick outer shell trapping four kinds of heat (thermal, convection, residual and radiant).( Antonio’s technical know how ..)
The Barbeque next to the oven..At high temperatures for example, with a pizza, the radiant heat from the fire and the heat bouncing off the inside wall crisps the outside quickly and seals in the moisture in the dough, while it cooks the topping to perfection.
The same goes for bread. With slow-cooked meats, when you first put the meat in the oven, the outside browns but, as the oven cools, the inside of the meat remains at about 90C. When you remove it, it has melted rather than cooked, which greatly improves texture. Unlike a home oven, ever degree of heat ends up working on the food!
What do you think.....?Actually it IS the perfect kitchen for MEN …!
They just LOVE it….( Could this Kitchen be a good Idea for your Loved…..? 'Its truly wonderful when MEN are cooking and I just have to set the table…ahh…!!)
*****
Jump over to
and admire WORLDS from
all over the big
GLOBE
***
....WHITE ......SNOWFLAKES.....
Very, very unusal and rare.....
but a white, soft blanket of
freshly fallen snow.....
to admire Scenic Sundays from all over the World!
****
Jump over to
and amire the most
beautiful Skies
all over
the big
GLOBE
***
Hand-picking of olives
Detail of an olive grove, 19 th century
Olive trees were one of the most characteristic, exotic and fascinating features of Italy
for travelers of past centuries.
Olive groves offered an ideal background for the typical costumes
of the olive growing regions;
the costumes and harvesting activities
were favorite subjects for rural scenes...................
During the ripening process olives change from green to violet
then finally to almost black, and their pulp becomes rather soft.
The ripening is progressive and very slow, especially when sunlight is not intense.
Olives must be harvested when they are fully ripened
and before the accumulated oil in the fruit starts to diminish.
Olives are considered perfectly mature
when they yield the highest amount of oil per acre.
This parameter varies according to the characteristics of the location,
the type of olive and the climate.
Very extensive olive groves are long-term, labor intensive operations.
In fact mechanized harvesting is not very widespread,
operations are totally manual or nearly so...!!
........Never without my Puppy; actually she is growing...let's
call her now with her real name: Laccaille....
she just seems to me the perfect Model...
Plant Cycle:
From 0 to 7 years: unproductive installation (halfway through the period grafting is carried out, at 5 years, bedding out from 7 to about 3O years: growth with a constant increase in productivity (with traditional systems production begins at 15/20 years; with modern systems at 5/10 years) from 35 to 150 years: maturity and full production over 150 years: aging starts, with a remarkable productivity for centuries and sometimes for thousands of years....!
Its lanceolate leaves are from 5 to 8 cm (2 to 3 in)long on average; they are green on the upper side and silver-gray on the lower, and last about 3 years.
The trunk is gray-green and smooth till about the tenth year,
then it becomes knotty, twisted, rough with deep furrows, and it takes on a dark color, almost black.
At the bottom a wide stump can grow sprouts even after the trunk has been cut, thus assuring the survival of the tree.
The roots are fasciculate and with many surface ramifications which absorb most of the nourishment....
........Dropping the Anchor.......
and ......
....taking a deep breath and exploring the dark ,
fascinating cave.....
Quiet some fantastic experience....
(Take your kids along......they will
just LOVE it!!!!)
Monte Argentario was originally an island, but in ancient geological ages
the sand drifts silted the channel forming two strips of land,
the Tombolo di Feniglia to the south and the Tombolo di Giannella to the north,
joining the former island to the mainland.
The largest one is the Tombolo di Feniglia,
more than six kilometres of length and one kilometre of distance across,
with an amazing nature hosting some protected species of wild fauna,
as well as an unpolluted extensive beach....
........One of our "Neighbours" this day......very elegant and
big and also very curious.....we actually spend the Day " together"...
with the difference that we could go so very closely to the rocks
with our little sweet boat.....
Our elegant friend had to stay further away and kept
a careful eye on us....!
******
