tag:blogger.com,1999:blog-91635491988043601062024-03-18T20:12:32.994-07:00Bed and Breakfast il Cuore..un diario pieno di sogni, ricette che amo e itinerari liguri-apuani...BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-9163549198804360106.post-46196032168500397852021-04-12T06:24:00.000-07:002021-04-12T06:24:37.836-07:00Cheesecake newyorkese.. il top!<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFlKtsI95moPLxvbtn4Mi26E-9i3GEhxYtvcArdrIJN_pjYiOaFfBKvoOuy6T0ZQD6Y4Y7KGXcLeXa5N99698PxdZ45hQfWAA1M8suYt2ET4kLWp7tvEiTvYsI6wdE6YF1JMl7P1iM5C_/s2048/IMG_1531.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFlKtsI95moPLxvbtn4Mi26E-9i3GEhxYtvcArdrIJN_pjYiOaFfBKvoOuy6T0ZQD6Y4Y7KGXcLeXa5N99698PxdZ45hQfWAA1M8suYt2ET4kLWp7tvEiTvYsI6wdE6YF1JMl7P1iM5C_/w480-h640/IMG_1531.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Certo non ha il solito gusto che mangiarla a New York ma è ugualmente fantastica.. questa New York Cheesecake!</span><div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Quando l'ho assaggiata da Magnolia Bakery mi sono quasi commossa e mi è rimasta nel cuore.</span></div><div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Ogni tanto va riassaporata per sostenerne il ricordo.</span></div><div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">Ingredienti:</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">Per la base (io uso una tortiera apribile di cm 22 di diametro):</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- 240 gr di biscotti Digestive (in commercio adesso si trovano anche quelli con meno grassi e la riuscita è la solita!)</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- 110 gr di burro fuso</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">Per la crema:</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- 500 gr di formaggio fresco spalmabile</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- 100 gr di panna fresca liquida, non montata</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- 65 gr di zucchero</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- un uovo intero + un tuorlo</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- mezzo succo di limone</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- 25 gr di maizena</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- bacello di vaniglia o vanillina</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">Per la copertura:</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- marmellata di fragole</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: medium;">- fragole e/o frutti di bosco a volontà</span></div><div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></div><div><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Fondere il burro e lasciarlo intiepidire; nel frattempo frullate in un mixer i biscotti fino a ridurli in polvere. Poi versateli in una ciotola e versate il burro. Mescolate con un cucchiaio fino ad uniformare il composto.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Prendete lo stampo a cerniera e foderate la base con carta forno (fate un disco di carta forno rotondo, soltanto per la base, non per i bordi) e poi versate l’impasto e schiacciatelo con il dorso del cucchiaio.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Ponete in frigorifero la base per almeno 30 minuti.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Nel frattempo preparate la crema: in una ciotola rompete le uova con lo zucchero e sbattete il tutto con una frusta fino ad ottenere una crema bella spumosa.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Aggiungete anche il formaggio cremoso, il succo di limone e l'amido di mais fino a che il tutto non sarà ben amalgamato.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Unite poi la panna e mescolate ancora delicatamente con la frusta.<span class="Apple-converted-space"> </span></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Riprendete dal frigorifero la base di biscotti e versate il composto all'interno livellate la superficie e infornate in forno statico (preriscaldato) a 160° per 60 minuti, poi proseguite la cottura a 170° per altri 20 minuti.<span class="Apple-converted-space"> </span></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Una volta cotta, lasciate raffreddare la cheesecake nel forno spento con lo sportello aperto.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJAlNyWTtCse44p9ZicuVSxe7hik5DPm3g95B7mRWKEXX1IBKdbTClTxCihe8FH2OFThlvziE3awq0vDBm_q5x83dv0mbcIAifEqgh7y40FsrvUHEi1mJtBpVxEmJiTErP72YWGx7YqfN/s2048/10e41673-3228-4013-8522-6dbcaf70aa79.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJAlNyWTtCse44p9ZicuVSxe7hik5DPm3g95B7mRWKEXX1IBKdbTClTxCihe8FH2OFThlvziE3awq0vDBm_q5x83dv0mbcIAifEqgh7y40FsrvUHEi1mJtBpVxEmJiTErP72YWGx7YqfN/w480-h640/10e41673-3228-4013-8522-6dbcaf70aa79.jpeg" width="480" /></a></div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Quando è completamente fredda sfornate la cheesecake passando prima un coltello liscio nei bordi e poi aprite lo stampo a cerniera. Travasate la cheesecake su un piatto da portata e dedicatevi alla decorazione.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Spalmatela con marmellata di fragole e componete le vostre decorazioni con fragole e frutti di bosco a volontà!</span></p></div><div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></div><div><br /></div>BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-40998702450596353372021-04-11T00:24:00.003-07:002021-04-11T00:25:10.854-07:00Ma in che posto meraviglioso è il B&B il Cuore...?<p style="clear: both; text-align: center;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Il B&B Il Cuore si trova all'interno di un meraviglioso Centro Storico della Città di Massa, in Toscana.</span></p><p style="clear: both; text-align: center;"><span style="background-color: #eeeeee;"><span style="font-family: georgia; font-size: medium;">
Quella Toscana che è anche Liguria... quei luoghi degli antichi liguri-apuani.</span></span></p><p style="clear: both; text-align: center;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Dalle Alpi Apuane il panorama è mozzafiato.. </span></p><p style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nPxER4oslVDUS25xEkCTUDgibnoWEHFxsQaOBX4PStjxqBE02R98SE4AnMVXQzbqQ8Eky8wyG9_fbOlne0Z0SFyUH09aJHQcInJIfvqGV1_gqcJT1kBP6MqM96AQ4Bj6nX8wNkF6WfxY/s2048/Foto+D+Marina+di+Massa+panorama.jpg" style="background-color: #eeeeee; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nPxER4oslVDUS25xEkCTUDgibnoWEHFxsQaOBX4PStjxqBE02R98SE4AnMVXQzbqQ8Eky8wyG9_fbOlne0Z0SFyUH09aJHQcInJIfvqGV1_gqcJT1kBP6MqM96AQ4Bj6nX8wNkF6WfxY/w640-h426/Foto+D+Marina+di+Massa+panorama.jpg" width="640" /></a></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Massa: una città ricca di storia e cultura al confine tra Liguria e Toscana, incastonata tra le Alpi Apuane ed il mare.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 21px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Quindi non soltanto mare e non soltanto montagna.. in una giornata si possono fare tantissime cose.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 21px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Alzarsi presto la mattina per fare una bella passeggiata sulle Apuane e poi scendere al mare per godersi un pomeriggio di sole, mare e buona cucina!</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 21px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></p><p class="p3" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 15px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Splendide piazze, chiese e fontane, ma anche castelli e pievi lungo la via Francigena e le statue stele, famosi idoli di pietra, immutevoli rappresentanti di un’antichissima civiltà.</span></p><p class="p4" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Dal mare all’arte.. Massa e Carrara, a pochi chilometri di distanza dalla riviera apuana, conservano il fascino della tradizione di antiche città d’arte e di cultura.</span></p><p style="clear: both; text-align: center;"><span style="background-color: #eeeeee;"><span style="font-family: georgia; font-size: medium; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqm63OfHWZez8ZX_sXgJv44s83XRNJaFjDKmB69KbdgaNZN-L7QoVD0Vx-osdKunNCxTvLCDHRJW3rhDQeF-NyngRofIsiQR7dkGrZhab2jEY0vAXoFgdoHZzyxKGGjAPSxH-OBVfbZIp0/s700/Foto+9+Via+Francigena.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="700" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqm63OfHWZez8ZX_sXgJv44s83XRNJaFjDKmB69KbdgaNZN-L7QoVD0Vx-osdKunNCxTvLCDHRJW3rhDQeF-NyngRofIsiQR7dkGrZhab2jEY0vAXoFgdoHZzyxKGGjAPSxH-OBVfbZIp0/w640-h438/Foto+9+Via+Francigena.jpg" width="640" /></a></span><br /></span></p><p class="p6" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 24px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">A nord, fra le Apuane e gli Appennini, si apre la Lunigiana, terra antica, ricca di storia e tradizioni, dove i numerosi castelli, i borghi e le pievi romaniche sono elementi caratterizzanti di un variegato paesaggio collinare dolce e riposante.</span></p><p class="p6" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 24px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Massa, forse meno conosciuta di quanto meriterebbe, è un’antica città in cui ancora si respira l’atmosfera medievale. Situata in una conca naturale incastonata tra le<span class="Apple-converted-space"> </span>Alpi Apuane.. la città, le cui origini risalgono all’882, è uno scrigno in cui perdersi tra gioielli di arte e di architettura.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 30px;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Tra le cose da non perdere nel centro della città ci sono certamente l’imponente Palazzo Ducale (o Palazzo Rosso) di Piazza degli Aranci, notevole poi il Museo Diocesano - ospitato nel “Palazzino dei Cadetti” - costruito alla fine del Cinquecento da Alberico I Cybo Malaspina. Qui si possono ammirare opere che rappresentano la storia artistica e religiosa della città, tra cui il trittico di Bernardino del Castelletto, il tesoro della Cattedrale, e altre espressioni di devozione popolare opera di artisti come Jacopo della Quercia, Felice Palma, Agostino Ghirlanda e Domenico Fiasella.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 30px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuvlPPZpWXTnWXBzTIuKcIX37K7x6vyaTfTDCDvQld7xbeQCzuH7i0qmQmGp27vFAf0Fhx5uYPCp-YI98atQO6a4SaUZxEFmTlvcyuQ15yJ6hND1yL22JHvY8ToC6gZsKSu5M6vb2OwK6/s2048/Foto+A+Piazza+Aranci.jpg" style="background-color: #eeeeee; font-family: georgia; font-size: large; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="2048" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuvlPPZpWXTnWXBzTIuKcIX37K7x6vyaTfTDCDvQld7xbeQCzuH7i0qmQmGp27vFAf0Fhx5uYPCp-YI98atQO6a4SaUZxEFmTlvcyuQ15yJ6hND1yL22JHvY8ToC6gZsKSu5M6vb2OwK6/w640-h334/Foto+A+Piazza+Aranci.jpg" width="640" /></a></p><p style="clear: both; text-align: center;"><span style="background-color: #eeeeee;"><span style="font-family: georgia; font-size: medium; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DpSYuwuKsGm_w_8EeKULpwB80DZiW4pHXBkiwJk4nhpo9aI2PACsSxAEgztnm4Zxj2XJAjbQrMYHv7iwUR4LJs1bN5HRz_YBQPsodfCKRvmttly4lIYSFz9w1oguJfsqZ6VTIWSxLGoP/s960/Foto+B+Palazzo+Ducale+Piazza+Aranci.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DpSYuwuKsGm_w_8EeKULpwB80DZiW4pHXBkiwJk4nhpo9aI2PACsSxAEgztnm4Zxj2XJAjbQrMYHv7iwUR4LJs1bN5HRz_YBQPsodfCKRvmttly4lIYSFz9w1oguJfsqZ6VTIWSxLGoP/w480-h640/Foto+B+Palazzo+Ducale+Piazza+Aranci.jpg" width="480" /></a></span><span style="font-family: georgia; font-size: medium; margin-left: 1em; margin-right: 1em;"></span></span></p><div style="text-align: left;"><span style="font-family: georgia; font-size: medium; margin-left: 1em; margin-right: 1em;">Ma visitare Massa non significa limitarsi ad ammirarne il centro storico: sono molte le perle del territorio da scoprire. A partire dal Castello Malaspina un vero e proprio fortilizio dal quale si gode uno dei più bei panorami sulla città, sulle Apuane e sulla riviera; notevole infine il Museo Etnologico delle Apuane, originariamente costituitosi da una collezione di materiali sulla civiltà agricola-pastorale lunigianese, il museo, gradualmente ingranditosi nel corso degli anni, oggi raccoglie più di diecimila pezzi sulla vita e sulle tradizioni popolari della Lunigiana, della Garfagnana e della Versilia.</span></div><p></p><p style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5C2YbNt_xdX89ZwoyT2nNRuOBN2n-BFMxhDdpVIb1wXpvnH4h-RJZySWCLIuS20TT80xh-twTByUoptXKQPnuGIcsq_pxMOoJ-rah5_rj51AY1jhXfNEwnlhCfVNY7rYrGna1X3DWCwh/s1920/Foto+C+Castello+Malaspina.jpg" style="background-color: #eeeeee; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5C2YbNt_xdX89ZwoyT2nNRuOBN2n-BFMxhDdpVIb1wXpvnH4h-RJZySWCLIuS20TT80xh-twTByUoptXKQPnuGIcsq_pxMOoJ-rah5_rj51AY1jhXfNEwnlhCfVNY7rYrGna1X3DWCwh/w640-h360/Foto+C+Castello+Malaspina.jpg" width="640" /></a></span></p><p style="clear: both; text-align: center;"></p><div style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Giungere dalle parti di Massa significa per molti anche sostare nella più significativa tra le sue frazioni: Marina di Massa. Rinomata località balneare della Riviera Apuana, Marina di Massa è una importante destinazione turistica, d’estate i suoi numerosi stabilimenti (alcuni dei quali storici, essendo attivi ormai da oltre un secolo), i locali, le discoteche e tutti i servizi per i turisti ne fanno una meta tra le più attraenti del litorale toscano settentrionale. A Marina di Massa gli appassionati di architettura potranno inoltre ammirare l’interessante<span class="Apple-converted-space"> </span>Colonia Marina Edoardo Agnelli (già Torre Balilla, Torre di Massa o Torre FIAT), grattacielo di pianta circolare costruito nel 1933 per volontà del senatore Agnelli, e pensato proprio per il soggiorno estivo dei dipendenti della casa automobilistica torinese.</span></div><div style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;"><br /></span></div><span style="background-color: #eeeeee;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T2CmN8uyxX5tGj-kdU8ZccOQNGOvxfuAGprVaZqEeLZ2cKFyRJJAMmk3Xz93-A3hXlsFv8dPFAE3qj-8q0sFH86TLrlome8b6y82LwLM5HIs4Dc8CFOxE6asqSO-H32-gjDeDur9OmRS/s2048/Tramonto+sulle+colonie.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T2CmN8uyxX5tGj-kdU8ZccOQNGOvxfuAGprVaZqEeLZ2cKFyRJJAMmk3Xz93-A3hXlsFv8dPFAE3qj-8q0sFH86TLrlome8b6y82LwLM5HIs4Dc8CFOxE6asqSO-H32-gjDeDur9OmRS/w640-h426/Tramonto+sulle+colonie.jpg" width="640" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjimK4lTvZ8huVNCwJfAV7Rr-fLmHEAiIQsKrSvsWXFzt4_6XwxjE2K8k2JKuTtMmhbSfd3ioZoeGc1BBfxDfok3cjaJqFeBRIMi7h7hrjPzHgeuuS7_pUw9rzxkJLCvJ4GFgULjPPm_JOY/s917/Foto+4+Tra+mare%252C+cave+e+antichi+manieri.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjimK4lTvZ8huVNCwJfAV7Rr-fLmHEAiIQsKrSvsWXFzt4_6XwxjE2K8k2JKuTtMmhbSfd3ioZoeGc1BBfxDfok3cjaJqFeBRIMi7h7hrjPzHgeuuS7_pUw9rzxkJLCvJ4GFgULjPPm_JOY/s917/Foto+4+Tra+mare%252C+cave+e+antichi+manieri.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="375" data-original-width="917" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjimK4lTvZ8huVNCwJfAV7Rr-fLmHEAiIQsKrSvsWXFzt4_6XwxjE2K8k2JKuTtMmhbSfd3ioZoeGc1BBfxDfok3cjaJqFeBRIMi7h7hrjPzHgeuuS7_pUw9rzxkJLCvJ4GFgULjPPm_JOY/w640-h262/Foto+4+Tra+mare%252C+cave+e+antichi+manieri.jpg" width="640" /></span></a><span style="font-family: georgia; font-size: medium;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhgKJTW5426nBeACTObzt0ZoKVkL9G2qtMt3vVXnR1G1fZ1cF5E-lmJJzMWMvmrGjclorDULOK87oSTh3Tygl2ZocA2dfkWaQF8ToS0sxla4wQBszbv3HBxR6W94m0MWu1Y8SXL9FTtV4/s2048/4385710462_1e5415f08b_o.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1357" data-original-width="2048" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhgKJTW5426nBeACTObzt0ZoKVkL9G2qtMt3vVXnR1G1fZ1cF5E-lmJJzMWMvmrGjclorDULOK87oSTh3Tygl2ZocA2dfkWaQF8ToS0sxla4wQBszbv3HBxR6W94m0MWu1Y8SXL9FTtV4/w640-h424/4385710462_1e5415f08b_o.jpg" width="640" /></span></a><span style="font-family: georgia; font-size: medium;"><br /><div style="text-align: left;"><span style="font-family: Times; font-size: medium; font-weight: 700; text-align: center;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: Times; font-size: medium; text-align: center;"><span style="font-family: georgia; font-size: medium;">E poi da Massa alle Cinque Terre via mare è una meraviglia!</span></span><br style="font-family: Times; font-size: medium; text-align: center;" /><span style="font-family: georgia; font-size: medium; text-align: center;">Il trasporto dei traghetti è gestito dal “Consorzio Turistico 5 Terre” che ha 15 imbarcazioni.</span><br style="font-family: Times; font-size: medium; text-align: center;" /><span style="font-family: georgia; font-size: medium; text-align: center;">Sito Web: www.navigazionegolfodeipoeti.it</span><br style="font-family: Times; font-size: medium; text-align: center;" /><span style="font-family: georgia; font-size: medium; text-align: center;">Telefono per info: 0187967676</span><br style="font-family: Times; font-size: medium; text-align: center;" /><span style="font-family: georgia; font-size: medium; text-align: center;">Tranne Corniglia i traghetti arrivano e partono da tutti gli altri 4 borghi: Monterosso, Vernazza, Manarola e Riomaggiore con capolinea da una parte a Levanto e dall’altra a La Spezia passando anche per Porto Venere. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium; text-align: center;"><br /></span></div></span><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eR3GpbKN1gBGR9CbwBZHPixVoptYft9zQoQav1mh5WEdhnObGJjI2cu-APXK0onr6LVuK6CJpCpZDEUE4kslspNzqnnPQm4zJWnGJZTHSuIp7AYAo_UMy_nEwpt2-MdFBxiKkvgSzs54/s2048/Foto+7+Cinque+terre.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eR3GpbKN1gBGR9CbwBZHPixVoptYft9zQoQav1mh5WEdhnObGJjI2cu-APXK0onr6LVuK6CJpCpZDEUE4kslspNzqnnPQm4zJWnGJZTHSuIp7AYAo_UMy_nEwpt2-MdFBxiKkvgSzs54/w640-h426/Foto+7+Cinque+terre.jpg" width="640" /></a></span><br /></span><div style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Spostarsi con il traghetto è il modo migliore per vedere le 5 Terre.</span></div><p></p><div class="column" style="text-align: center;"><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">In estate il traghetto che parte dal pontile di Marina di Massa vi porterà a visitare le splendide 5 terre, patrimonio dell’Unesco, il Golfo dei Poeti con Lerici e Portovenere dove illustri poeti e scrittori come Lord Byron e Bysshe Shelley hanno trovato la loro ispirazione ammirando tramonti mozzafiato.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Il punto di vista privilegiato che si ha dal mare di tutti i 5 borghi e dei 18 km di costa con tutti i monti paralleli al mare è davvero unico, indimenticabile e sensazionale.</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzW33Xk7Knj1VINfhHIW7HxTHTJiz3owagXDyUr0vVUdWE26HbIZh9wMHCGvCa_GM2Q7sLWm-gL33E6d5gH16Wj08IrCQJdiYHLv4XO2QsycgKsbuI24_Qa3RoWL0lMQGDs7hchkBAqYQX/s512/porto.jpeg" style="background-color: #eeeeee; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="213" data-original-width="512" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzW33Xk7Knj1VINfhHIW7HxTHTJiz3owagXDyUr0vVUdWE26HbIZh9wMHCGvCa_GM2Q7sLWm-gL33E6d5gH16Wj08IrCQJdiYHLv4XO2QsycgKsbuI24_Qa3RoWL0lMQGDs7hchkBAqYQX/w640-h266/porto.jpeg" width="640" /></a></div><span style="background-color: #eeeeee; font-family: georgia; font-size: large;"><p style="text-align: left;">Ma non possiamo non salire sulle Alpi Apuane (che sono soltanto a 15 minuti di macchina dal centro storico) e visitare il bellissimo Orto botanico... è un'esperienza unica!</p></span><p></p><p style="text-align: left;"><span style="background-color: #eeeeee;"><span style="font-family: georgia; font-size: medium;"></span></span></p><div class="column"><div class="page" title="Page 19"><div class="section"><div class="layoutArea"><div class="column"><p style="text-align: left;"><span style="background-color: #eeeeee;"><span style="font-family: georgia; font-size: medium;">Istituito nel 1966 per la salvaguardia della flora endemica </span><span style="font-family: georgia; font-size: large;">delle Alpi Apuane è s</span><span style="font-family: georgia; font-size: large;">ituato a Pian della Fioba all’altitudine di circa 900 m, l’Orto </span><span style="font-family: georgia; font-size: large;">Botanico Pellegrini porta il nome del medico e botanico </span><span style="font-family: georgia; font-size: large;">massese Pietro Pellegrini (1867-1957), che svolse numerosi studi sulla flora del territorio apuano. L’Orto fu istituito nel 1966 per la salvaguardia e la valorizzazione della flora apuana, facendola conoscere al pubblico attraverso attività didattiche e divulgative.</span></span></p></div></div></div></div><div class="page" title="Page 20"><div class="section"><div class="layoutArea"><div class="column"><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Il centro di divulgazione naturalistica propone visite guidate da studenti universitari. La visita dell’Orto botanico è una piccola escursione naturalistica lungo il sentiero che conduce fino alla vetta dell’Orto, dalla quale si gode una vista incantevole sulla catena apuana e su tutta l’area costiera, dal Golfo della Spezia fino alla Versilia. Grazie ai finanziamenti erogati dalla Regione Toscana il Parco delle Alpi Apuane ha recentemente portato a termine un importante intervento di recupero che ha consentito un’importante opera di valorizzazione di questo giardino alpino, che racchiude molte delle specie vegetali più significative e più rare delle nostre montagne. </span></p></div></div></div></div></div></div><p style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw71nQ8SQzLirHdH-Zeo954IyWDC-MC_IoVUwEQsx5qNIlqEQoN58bynbxUKaSOb8SyBpU6BI3qjgl2UogcDE8gm88A-TpKYvmLKN6EjV9oALym0btQ_SEMfsgDeLztel8w8lgmbJF3Lli/s1024/Foto+10+Orto+botanico.jpg" style="background-color: #eeeeee; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw71nQ8SQzLirHdH-Zeo954IyWDC-MC_IoVUwEQsx5qNIlqEQoN58bynbxUKaSOb8SyBpU6BI3qjgl2UogcDE8gm88A-TpKYvmLKN6EjV9oALym0btQ_SEMfsgDeLztel8w8lgmbJF3Lli/w640-h426/Foto+10+Orto+botanico.jpg" width="640" /></a></span></p><div class="column" style="text-align: center;"><div class="column"><div class="page" title="Page 20"><div class="section"><div class="layoutArea"><div class="column"><div class="page" title="Page 20"><div class="section"><div class="layoutArea"><div class="column"><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">C</span><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">on una superficie di circa tre ettari, all’interno dell’Orto è possibile osservare molte specie della flora apuana. La zona in cui si trova ospita infatti numerose specie endemiche e relitte che hanno suscitato l’interesse dei botanici fin dall’inizio del secolo scorso.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><span>L’Orto botanico nei suoi diversi aspetti ricorda situazioni proprie di aree differenti delle Apuane. Vi si individuano diversi settori: nella parte inferiore, a substrato siliceo, si trovano l’arboreto, la collezione di castagni, il laghetto ed un piccolo vaccinieto, quindi nella parte più estesa, a substrato calcareo, si estende il querceto-</span>carpineto con rocce affioranti sulle quali si insedia la vegetazione rupicola. </span></p><div style="text-align: left;"><span><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 15px;">Indirizzo: Via Provinciale Massa Arni, Pian della Fioba – Altagnana - Comune: Massa (MS)</p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 15px;">Informazioni e prenotazioni: <span style="text-decoration-line: underline;">ortoapuane.aquilegia@gmail.com</span></p></span></span></div></div></div></div></div><div class="page" title="Page 21"><div class="section"><div class="layoutArea"><div class="column"><div class="layoutArea"><div class="column"><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">E ancora le cave di marmo! Non si può non fare il Marmotour, Località Fantiscritti</span></p></div></div><p style="text-align: left;"><span style="background-color: #eeeeee;"><span style="font-family: georgia; font-size: medium;"></span></span></p><div class="layoutArea"><div class="column"><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia;"><span style="font-size: medium;">La cava di marmo “Galleria Ravaccione n. 84” nasce nel cuore dei bacini marmiferi di Carrara, tra Ravaccione “luogo prediletto da Michelangelo per la qualità </span><span style="font-size: medium;">del marmo” e Fantiscritti, dove l’escavazione risale all’epoca Romana.</span></span></p></div></div></div></div></div></div></div></div></div></div></div></div><p style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxUvf_768Md_O-ec3ApTdDYGbPE2yMS9nQYRqMIDyOwrOwr6i70oF1NDAfyJ4jSykjK-x7mCKh4N-xTPdAOgA8vWh4pKvNqVtZKbV4j_la-dEKSXS57Mmb5RwrZ6one2amLkxkcQ3s4Pl/s1024/Foto+5+Marmotour.jpg" style="background-color: #eeeeee; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="705" data-original-width="1024" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxUvf_768Md_O-ec3ApTdDYGbPE2yMS9nQYRqMIDyOwrOwr6i70oF1NDAfyJ4jSykjK-x7mCKh4N-xTPdAOgA8vWh4pKvNqVtZKbV4j_la-dEKSXS57Mmb5RwrZ6one2amLkxkcQ3s4Pl/w640-h440/Foto+5+Marmotour.jpg" width="640" /></a></span></p><div class="column" style="text-align: center;"><div class="column"><div class="page" title="Page 20"><div class="section"><div class="layoutArea"><div class="column"><div class="page" title="Page 21"><div class="section"><div class="layoutArea"><div class="column"><div class="layoutArea"><div class="column"><p style="text-align: left;"><span><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Nel 1983 Dell’Amico Carlo sfruttando i tunnel della “Marmifera” (treno adibito al trasporto dei blocchi) è stato il pioniere della tecnica di escavazione interna riuscendo a sviluppare nel centro della montagna delle immense stanze calcolate in 24000m. cubi sostenute da imponenti colonne che fanno restare il visitatore senza fiato, in un luogo quasi lunare dove si perde il senso delle proporzioni ed il tempo si ferma. Durante il tour il personale Vi mostrerà le immense stanze della “Cattedrale del marmo” e Vi fornirà informazioni relative alla nascita della cava in galleria, ai macchinari e loro utilizzi, alle tecniche di estrazione ed ovviamente informazioni sul marmo come materiale utilizzato in vari ambiti. Sarà inoltre possibile ammirare il Murale di Ozmo che ripropone la Genesi di Michelangelo. Ed infine Vi sarà spiegato come è nato lo Straordinario e di cosa di tratta (“Straordinario” il vino spumante e “Straordinario”il marmo). Il personale sarà inoltre a Vs. disposizione per rispondere alle Vs. curiosità.</span></span></p><div class="page" title="Page 13"><div class="section"><div class="layoutArea"><div class="column"><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">I tour possono essere in Italiano, Inglese, Francese e Tedesco Trasporto</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Accesso alla galleria tramite i nostri pulmini da 8 posti Durata</span></p></div></div></div></div><p></p><div class="page" title="Page 14"><div class="section"><div class="layoutArea"><div class="column"><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Visite guidate della durata di 30/40 minuti all’interno della cava ``Michelangelo``</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Si potrà ammirare il murale di 160 mq di Ozmo omaggio a Michelangelo</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><span>Per tutte le informazioni: </span><span>http://www.marmotour.com/ </span></span></p><p style="text-align: left;"><span style="font-size: medium;"><span style="background-color: #eeeeee; font-family: georgia;">Ma non è vacanza se non si mangia bene! E qui, si mangia benissimo in ogni dove..</span></span></p><p style="text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;"><span style="background-color: #eeeeee; text-align: center;">La cucina tipica massese è ricca di ogni ben di Dio!</span></span></span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-size: medium;"><span style="font-family: georgia;"></span></span></p><p style="text-align: left;"><span><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Dai "Tordelli" dell'antica Tordelleria Giusti dove mani esperte preparano da sempre i ravioli tipici di Massa al Baccalà marinato, alla Torta di riso dolce e tante altre prelibatezze, tra pesce e carne e piatti poveri, che si possono gustare nei meravigliosi ristoranti presenti a Massa sia nel centro storico che a Marina di Massa.</span></span></p></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><p style="clear: both; text-align: center;"><span style="background-color: #eeeeee; font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdR0l5V5ghoX_U5mQoeth_QyQ-onil1jt7vu18KFeRidEbsS3jZQgHZjLwUZ4alm-R3oZOWCImj0CpO6gZIQHpwQLh8qYKodMrjSqPVhEu5LmFzg1zd6CU61_qo-Kl6UjbiIaABiiZLma/s587/giusti.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="393" data-original-width="587" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdR0l5V5ghoX_U5mQoeth_QyQ-onil1jt7vu18KFeRidEbsS3jZQgHZjLwUZ4alm-R3oZOWCImj0CpO6gZIQHpwQLh8qYKodMrjSqPVhEu5LmFzg1zd6CU61_qo-Kl6UjbiIaABiiZLma/w640-h428/giusti.png" width="640" /></span></a><span style="font-size: medium;"><span><br /></span></span></span></p>
<div style="text-align: center;"><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Vi aspettiamo per le prossime vacanze qui a Massa.. perché l'Italia è un Paese meraviglioso!</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: georgia; font-size: medium;"><span style="background-color: #eeeeee;">Grazie, come sempre, all'Amico Matteo Dunchi per le foto (quasi tutte).</span></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></p><p class="p4" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></p><p class="p6" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 24px; text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></p><p class="p6" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 24px; text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 30px; text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></p><div class="page" title="Page 16"><div class="section"><div class="layoutArea"><div class="column">
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BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-84265295466453425072021-04-10T09:30:00.003-07:002021-04-10T09:37:40.348-07:00L'oro bianco di Colonnata: viaggio tra Lardo e le cave di Michelangelo<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPDUHPrRALBIl23kTkRizIlel1e3VcIYQ-E0knX-q9kkSIy9nlLfo-cR8sHb2uDk8aj8eYLjL6mfcHS2ddp5kjDe9OGATRX65iW56iGK8FB4yK0ANPgtgGAM0IsFpYB5N_nN3IkU7RiMw/s2048/IMG_2147.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPDUHPrRALBIl23kTkRizIlel1e3VcIYQ-E0knX-q9kkSIy9nlLfo-cR8sHb2uDk8aj8eYLjL6mfcHS2ddp5kjDe9OGATRX65iW56iGK8FB4yK0ANPgtgGAM0IsFpYB5N_nN3IkU7RiMw/w480-h640/IMG_2147.jpeg" width="480" /></a></div><br /><p></p>
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<p><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">Immaginate un borgo antichissimo arrampicato tra le montagne
imbiancate dal marmo appena sopra la mondana Forte dei Marmi, dove si produce una delle delizie
della Toscana e aggiungo una delizie della Toscana, dell'Italia e del mondo intero: il lardo<b> </b>anzi il Lardo, con la L maiuscola, perché SOLO qui si produce il <b>Lardo di Colonnata</b>.</span></p>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytG15DaHlh-i5qqvsiHwvNciO1W9GkfaAiikUZqeEvDCynoC42Hgnf2-jDIjjM5VhyphenhyphenWTiKv4o8m5nURwomOxt6Mje7bHHM8_GI79GdLhTLMIY9ZVd2GU4B2F6LxVvu7MJ-WU2Ky__88lE/s1000/lardo.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #eeeeee; color: black;"><img border="0" data-original-height="662" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytG15DaHlh-i5qqvsiHwvNciO1W9GkfaAiikUZqeEvDCynoC42Hgnf2-jDIjjM5VhyphenhyphenWTiKv4o8m5nURwomOxt6Mje7bHHM8_GI79GdLhTLMIY9ZVd2GU4B2F6LxVvu7MJ-WU2Ky__88lE/w640-h424/lardo.jpeg" width="640" /></span></a></div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span><p></p><p><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">A Colonnata, il paese incastonato tra le vette delle Alpi Apuane, il
tempo sembra essersi fermato. Questo antico centro di produzione
marmifera esiste sin dall'epoca romana e sembra aver preso il suo
nome proprio perché il marmo qui estratto veniva utilizzato per
costruire le colonne dei templi romani.
</span></p>
<p><span style="background-color: #eeeeee;"><span style="font-family: georgia; font-size: medium;">Per arrivare fin qui da Carrara bisogna imboccare una stradina
tutta curve che conduce in cima ai monti, ma ne vale la pena: al </span><span style="font-family: georgia; font-size: large;">tramonto lo spettacolo dei marmi che si tingono di sfumature
arancio e rosate è indimenticabile. Da qui si vede la Corsica e lo sguardo si perde fino alla Liguria. Quelle montagne dei Liguri-Apuani.. ma questa sarà un'altra storia.</span></span></p></div></div></div></div><div class="page" title="Page 15"><div class="section"><div class="layoutArea"><div class="column"><p><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">
L'oro bianco di Colonnata non è solo il marmo: il paese che ha
dedicato ai cavatori uno splendido monumento dello sculture Sparapani è rinomato anche per la produzione di lardo. Un
alimento povero, con cui un tempo si sfamavano i lavoratori più
umili, oggi è diventato una prelibatezza: qui viene ancora
preparato secondo tradizione e messo a stagionare nelle conche di
marmo scavate a mano, che gli garantiscono impermeabilità e
traspirazione.
</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLAww80pxjQ9YKBl60OKAZA1JDNkHq5uHmR9p8TI5Hy60GR4tlSnrhBpiPpn7YwLxITADpFEopmfc6fjZ-a0QfOQyEc1srODivMLiOBFvReAfFNN0nuVy6Gsts2rc155tngHxQLPglfxd/s650/lardo+1.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #eeeeee; color: black;"><img border="0" data-original-height="433" data-original-width="650" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLAww80pxjQ9YKBl60OKAZA1JDNkHq5uHmR9p8TI5Hy60GR4tlSnrhBpiPpn7YwLxITADpFEopmfc6fjZ-a0QfOQyEc1srODivMLiOBFvReAfFNN0nuVy6Gsts2rc155tngHxQLPglfxd/w638-h430/lardo+1.jpeg" width="638" /></span></a></div><span style="background-color: #eeeeee; font-family: georgia; font-size: large;"><p><span style="font-family: georgia; font-size: large;"><br /></span></p>Il lardo veniva mangiato tagliato a strisce sottili dai cavatori, che
lo accompagnavano con il pane, la cipolla cruda e un bicchiere di
vino. </span><p></p><p><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Oggi non c'è niente di meglio, dopo una passeggiata per le
stradine di Colonnata, che sedersi in una delle trattorie del paese
ordinare un piatto a base di lardo: ottimo da accompagnare con la
torta di "erbi" tipica della zona, con i pomodori rende al meglio ma anche a sorpresa con le acciughe,
oppure con la pasta fritta o la polenta.</span></p><p><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Oggi ho preparato queste bruschette con pomodoro e lardo di Colonnata, ecco i semplici ingredienti ma, vi assicuro, saranno un aperitivo o una merenda super prelibata!</span></p><p><span style="background-color: #eeeeee; font-family: georgia; font-size: large;"><span style="color: #660000;">Ingredienti:</span></span></p><p><span style="background-color: #eeeeee; font-family: georgia; font-size: large;"><span style="color: #660000;">- pane tagliato a fette</span></span></p><p><span style="background-color: #eeeeee; font-family: georgia; font-size: large;"><span style="color: #660000;">- aglio</span></span></p><p><span style="color: #660000; font-family: georgia; font-size: medium;"><span style="background-color: #eeeeee;">- olio extra vergine di oliva, quello buono</span></span></p><p><span style="color: #660000; font-family: georgia; font-size: medium;"><span style="background-color: #eeeeee;">- pomodori </span></span></p><p><span style="color: #660000; font-family: georgia; font-size: medium;"><span style="background-color: #eeeeee;">- lardo di Colonnata</span></span></p><p><span style="color: #660000; font-family: georgia; font-size: medium;"><span style="background-color: #eeeeee;">- sale</span></span></p><p><span style="color: #660000; font-family: georgia; font-size: medium;"><span style="background-color: #eeeeee;">- basilico </span></span></p><p><span style="font-family: georgia; font-size: medium;"><span style="background-color: #eeeeee;">Ho tostato le fettine di pane, le ho poi strofinate con uno spicchio di aglio e sopra ho messo i pomodori tagliati in un'unica fetta, li ho salati ed ho messo un pochino di olio e poi il lardo, quel lardo che profumava di mare e di Apuane... una bontà!</span></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFieQseIyEicNKMVYIuf28H7tRq6am0pGPTDi5PEhKr-fQv98oIueywkt3ZufvILyZosbu4iTe2DWQf1JgzphgbuIQGrzGTV-Bf4O_OpOjng2qQR0QDLlFHZZso9KXSOyUOiv89cPreKU/s2048/IMG_2149.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFieQseIyEicNKMVYIuf28H7tRq6am0pGPTDi5PEhKr-fQv98oIueywkt3ZufvILyZosbu4iTe2DWQf1JgzphgbuIQGrzGTV-Bf4O_OpOjng2qQR0QDLlFHZZso9KXSOyUOiv89cPreKU/w480-h640/IMG_2149.jpeg" width="480" /></a></span></div><span style="font-family: georgia; font-size: medium;"><span style="background-color: #eeeeee;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: medium;"><span style="background-color: #eeeeee;">Per ultimo il basilico e buon appetito!</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p>
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</div>BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-76304460862555333322021-04-09T23:01:00.003-07:002021-04-10T09:09:24.018-07:00Gli Gnudi <p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyQTO95l24Dqiy5_GTJpQSH1zxuo0oVhgPfKm94xCv-FUM0mzmi3HGodZBB3FiHXLO5-mk_2G3KuLGHR7kEYvcKHXETmIFKZR_X5uK_cZOPNF6XvpTDFCvnL70pa-eQiFz9Hja4MGgq2w/s2048/IMG_2126.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyQTO95l24Dqiy5_GTJpQSH1zxuo0oVhgPfKm94xCv-FUM0mzmi3HGodZBB3FiHXLO5-mk_2G3KuLGHR7kEYvcKHXETmIFKZR_X5uK_cZOPNF6XvpTDFCvnL70pa-eQiFz9Hja4MGgq2w/w480-h640/IMG_2126.jpeg" width="480" /></a></span></div><div style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /><span style="background-color: #eeeeee; font-size: medium;"><span style="font-family: georgia; text-align: left;">Il loro nome deriva da una parola del </span><span style="box-sizing: border-box; font-family: georgia; text-align: left;">dialetto toscano</span><span style="font-family: georgia; text-align: left;"> e viene utilizzato per indicare qualcosa di “</span><span style="box-sizing: border-box; font-family: georgia; text-align: left;">nudo</span><span style="font-family: georgia; text-align: left;">” e l’intero piatto si appropria di questo nome perché si tratta del </span><span style="box-sizing: border-box; font-family: georgia; text-align: left;">classico ripieno dei ravioli</span><span style="font-family: georgia; text-align: left;">, privo però del suo rivestimento.</span></span></span></div><p></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-size: medium;"><span style="font-family: georgia;">La ricetta appartiene alla </span><span style="box-sizing: border-box; font-family: georgia;">tradizione contadina </span><span style="font-family: georgia;">e richiede, pertanto, </span><span style="box-sizing: border-box; font-family: georgia;">pochi e semplici ingredienti</span><span style="font-family: georgia;"> che messi insieme riescono a stupire qualsiasi italiano e non solo, in maniera del tutto inaspettata.</span></span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">I piatti semplici della cucina italiana, spesso sono i migliori e questo piatto ne è l’esempio: un connubio di ingredienti semplici e genuini, oltre che della preparazione.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-size: medium;"><span style="font-family: georgia;">Come tutte le ricette tradizionali</span><span style="font-family: georgia;">, ogni famiglia e ogni componente della stessa famiglia ha la sua ricetta degli Gnudi ma tutti concordano nel dire che questa è una delle ricette toscane da provare, per via della sua semplicità e della sua bontà.</span><br /><span style="font-family: georgia;">Uno dei problemi degli Gnudi è che se gli spinaci non sono tritati bene, potrebbe essere difficile ottenere una pallina perfetta perché gli ingredienti potrebbero non amalgamarsi per bene; io consiglio di tritare gli spinaci quanto più piccoli possibile.</span></span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-size: medium;"><span style="font-family: georgia;">Per il resto, vale sempre lo stesso consiglio: </span><span style="font-family: georgia;">usare solo ingredienti di prima qualità</span><span style="font-family: georgia;">, in primis la ricotta, per ottenere un risultato davvero perfetto. Ricorda che gli Gnudi sono buoni perché all’assaggio si sentono tutti gli ingredienti che, siccome il condimento è basilare, devono risaltare al massimo.</span></span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8q8HtHURa1n-9h2p9aeM7Drl9VyfFxnx-XbzTJV5WqpvXmwjkaalkZPnOTKJzoDfkE_eM3p0IjtKYkvofRiHYBQDv3epZP3wIY3gZxO3tgp7vE6lpky61PA0FpdeBWKT4rhSeJ0LhrHS/s2048/IMG_2139.jpeg" style="background-color: #eeeeee; margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8q8HtHURa1n-9h2p9aeM7Drl9VyfFxnx-XbzTJV5WqpvXmwjkaalkZPnOTKJzoDfkE_eM3p0IjtKYkvofRiHYBQDv3epZP3wIY3gZxO3tgp7vE6lpky61PA0FpdeBWKT4rhSeJ0LhrHS/w480-h640/IMG_2139.jpeg" width="480" /></span></a><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="clear: both; text-align: center;"><span style="background-color: #eeeeee; font-size: medium;"></span></p><div style="text-align: left;"><span style="background-color: #eeeeee; font-size: medium;"><span style="font-family: georgia;">Questi spinaci li ho comprati in una piccola bottega che fa Gastronomia ma, soprattutto, frutta e verdura di quella buona.</span></span></div><div style="text-align: left;"><span style="background-color: #eeeeee; font-size: medium;"><span style="font-family: georgia;">Per quel che riguarda il condimento</span><span style="font-family: georgia;">, la tradizione dice che gli Gnudi vadano serviti con un classico: burro, salvia e parmigiano.</span></span></div><p></p></div><span style="font-size: medium;"><span style="font-family: georgia;"><p style="text-align: left;"><span style="background-color: #eeeeee;">La Signora Barbara, titolare del negozio Leonardo, che si trova a Massa, in Viale Trieste, è bravissima e cura con amore questo piccolo e rifornitissimo negozietto di frutta e verdura ed ogni ben di Dio di primissima qualità!</span></p></span></span><p></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia;"><span style="color: #660000; font-size: medium;">Ecco gli ingredienti:</span></span></p><div style="text-align: left;"><span style="background-color: #eeeeee;"><span style="color: #660000; font-size: medium;"><span style="font-family: georgia;">- 250 gr. di spinaci</span><br /><span style="font-family: georgia;">- 250 gr. di ricotta di pecora</span><br /><span style="font-family: georgia;">- 1 pizzico di noce moscata</span><br /><span style="font-family: georgia;">- 50 gr. di farina</span><br /><span style="font-family: georgia;">- Olio extravergine di oliva</span><br /><span style="font-family: georgia;">- 1 uovo</span><br /><span style="font-family: georgia;">- 1 spicchio di aglio</span><br /><span style="font-family: georgia;">- 50 gr. di parmigiano</span><br /><span style="font-family: georgia;">- 1 pizzico di pepe nero</span></span></span></div><div style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia;"><span style="color: #660000; font-size: medium;">- noce moscata</span></span></div><div style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span><div><span style="background-color: #eeeeee; font-size: medium;"><span style="font-family: georgia;">Sciacquare molto bene gli spinaci, eliminare l'acqua in eccesso e s</span><span style="font-family: georgia;">istemarli dentro una padella con olio e lo spicchio d’aglio e quindi farli saltare per almeno 7-8 minuti.</span></span></div><div><span style="background-color: #eeeeee; font-size: medium;"><span style="font-family: georgia;"><br /></span><span style="font-family: georgia;">Eliminare l'aglio, togliere gli spinaci dalla padella e tritarli.</span><br /><span style="font-family: georgia;">Sistemare gli spinaci in una ciotola con la ricotta (senza liquido di conservazione). Lavorare i due ingredienti con il parmigiano per farli amalgamare, aggiungendo sale, pepe e noce moscata.</span><br /><span style="font-family: georgia;">Aggiungere l’uovo all’impasto mescolando fin quando gli ingredienti non saranno completamente amalgamati.</span></span></div><div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYBhZWs2U0RZJEZ-A3Qft02V6PQdpLVFBHBSnU8AozyJclfXM7Y01G-yda6BzVs7xsPN1GN_Qx41lg_VOqMXcXu4jo3GmWSFKhOE1qkS6gh51sFV435c17hvYImDnT4KRVSyRK7CjljAj/s2048/IMG_2121.jpeg" style="background-color: #eeeeee; margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYBhZWs2U0RZJEZ-A3Qft02V6PQdpLVFBHBSnU8AozyJclfXM7Y01G-yda6BzVs7xsPN1GN_Qx41lg_VOqMXcXu4jo3GmWSFKhOE1qkS6gh51sFV435c17hvYImDnT4KRVSyRK7CjljAj/w480-h640/IMG_2121.jpeg" width="480" /></span></a></div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><div><span style="font-family: georgia;"><br /></span></div>Una volta pronto l’impasto, formare delle palline grandi quanto delle noci (possono essere più o meno rotonde): in questa fase è bene infarinare le mani di continuo in modo che l’impasto non resti appiccicato e che, soprattutto, gli Gnudi non si spacchino.</span></div><div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="background-color: #eeeeee; font-size: medium;"><span style="font-family: georgia;">Ricoprire gli Gnudi di farina e lasciarli riposare per almeno 30 minuti.</span><br /><span style="font-family: georgia;">Portare ad ebollizione acqua salata in una pentola larga e alta. Al momento del bollore, buttare gli Gnudi un po’ per volta e lasciarli cuocere fin quando non iniziano a tornare a galla. Scolarli con una schiumarola e condirli nella maniera che più si preferisce.</span><br /></span><div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="background-color: #eeeeee; font-family: georgia; font-size: medium;">La farina classica può essere sostituita con farina di riso, così da preparare un piatto adatto anche ai celiaci e agli intolleranti al glutine.</span></div></div></div>BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-61975483473912615702021-04-09T00:25:00.004-07:002021-04-10T09:09:07.258-07:00 Carciofi marinati<p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyA1oOv2WxG1KGVEcMQhZEOj0G3Zl6zhMXZiSg-fb0UFsnQPLRzQ0Z6jOFHiaR5FlnhRZBYpD93Cj7ipEJuTqis4a5wEO2152h42E6SKGiAKoolkkAeBw0adQukLZsf9k6QOL35OH2F8GQ/s2048/IMG_2097.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyA1oOv2WxG1KGVEcMQhZEOj0G3Zl6zhMXZiSg-fb0UFsnQPLRzQ0Z6jOFHiaR5FlnhRZBYpD93Cj7ipEJuTqis4a5wEO2152h42E6SKGiAKoolkkAeBw0adQukLZsf9k6QOL35OH2F8GQ/w480-h640/IMG_2097.jpeg" width="480" /></a></div><p><span style="font-family: georgia; font-size: large;">Con gli ultimi (quasi) carciofi della stagione non potevo non preparare questi carciofi marinati.</span></p><p><span style="font-family: georgia; font-size: large;">Una ricetta "sciué sciué".. semplice semplice e di sicura riuscita!</span></p><div style="text-align: left;"><span style="color: #660000; font-family: georgia; font-size: large;">Ingredienti:<br /></span><span style="color: #660000; font-family: georgia; font-size: large;">- 10 carciofi<br /></span><span style="color: #660000; font-family: georgia; font-size: large;">- un litro e mezzo di acqua<br /></span><span style="color: #660000; font-family: georgia; font-size: large;">- mezzo litro di aceto di vino bianco<br /></span><span style="color: #660000; font-family: georgia; font-size: large;">- mezzo limone<br /></span><span style="color: #660000; font-family: georgia; font-size: large;">- olio extra vergine di oliva<br /></span><span style="color: #660000; font-family: georgia; font-size: large;">- sale e pepe nero<br /></span><span style="color: #660000; font-family: georgia; font-size: large;">- aglio e prezzemolo</span></div><p><span style="font-family: georgia; font-size: large;">Si inizia pulendo i carciofi lasciando anche una parte del gambo. Io, prima di metterli in acqua acidulata con il limone, li strofino anche con un limone, così ossidano molto meno.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmm3DBBycMoEm1Y38a9EIcfLwGQP0Lxs2K6iWLng8xNqy9c-hGRSvA6FvsK3VQFcGM9C9QzlpM9fTNJGaAT3_vsFLc-FJqkFql-VdlXAx3EK-vfzXjGRVd55FdCRz9Qqh_KZDcdrTlf1O/s2048/IMG_2090.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmm3DBBycMoEm1Y38a9EIcfLwGQP0Lxs2K6iWLng8xNqy9c-hGRSvA6FvsK3VQFcGM9C9QzlpM9fTNJGaAT3_vsFLc-FJqkFql-VdlXAx3EK-vfzXjGRVd55FdCRz9Qqh_KZDcdrTlf1O/w480-h640/IMG_2090.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: left;"><span style="font-family: georgia; font-size: large;">Nel frattempo portate a bollore l'acqua con l'aceto.</span></p><p style="text-align: left;"><span style="font-family: georgia; font-size: large;">Quando bolle mettete i carciofi, tagliati in quattro, e lasciateli bollire per almeno 10 minuti.</span></p><p style="text-align: left;"><span style="font-family: georgia; font-size: large;">Poi scolateli con delicatezza ed adagiateli su un piatto con la carta assorbente.</span></p><p style="text-align: left;"><span style="font-family: georgia; font-size: large;">Quando sono asciutti poneteli in un contenitore e mettete aglio e prezzemolo. </span></p><p style="text-align: left;"><span style="font-family: georgia; font-size: large;">A parte ho preparato un'emulsione con olio, limone, sale e pepe.</span></p><p style="text-align: left;"><span style="font-family: georgia; font-size: large;">Irrorateli con l'emulsione, rimettete un po' di olio se occorre e lasciateli riposare almeno 12 ore.</span></p><p><span style="font-family: georgia; font-size: large;">E poi... buon appetito!</span></p>BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-91769014691731365692021-04-08T23:19:00.001-07:002021-04-10T09:09:39.275-07:00 Plumcake nocciole e zucchine<p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3793jjIWVLmb5aQDKlzHa176jKexD1yGIqEaZu2bgLcCQSvBx7_Et3DPm4ugC6POcAfWOskX602rbRtbJt6fVazJa9w3uk60yvZhR6ap3Ym4A-SneR0QduKPlW0ImRGQn4Og2qPPrJQM3/s2048/1492504_853298451358520_585636871782736872_o.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1360" data-original-width="2048" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3793jjIWVLmb5aQDKlzHa176jKexD1yGIqEaZu2bgLcCQSvBx7_Et3DPm4ugC6POcAfWOskX602rbRtbJt6fVazJa9w3uk60yvZhR6ap3Ym4A-SneR0QduKPlW0ImRGQn4Og2qPPrJQM3/w640-h425/1492504_853298451358520_585636871782736872_o.jpeg" width="640" /></a></div><br /><p><span style="font-family: georgia; font-size: large;">Una vera prelibatezza questo Plumcake! Con la delicatezza delle zucchine e il gusto avvolgente delle nocciole.</span></p><p><span style="font-family: georgia; font-size: large;">Praticamente senza burro, perché il burro serve soltanto per ungere lo stampo.</span></p><p><span style="font-family: georgia; font-size: large;">Ecco a voi la ricetta, provatela e fatemi sapere quanto vi è piaciuto!</span></p><div style="text-align: left;"><span style="color: #660000; font-size: large;"><span style="font-family: georgia;">Ingredienti:<br /></span><span style="font-family: georgia;">- 30 gr di burro fuso per lo stampo<br /></span><span style="font-family: georgia;">- un cucchiaio colmo di zucchero di canna<br /></span><span style="font-family: georgia;">- 80 gr di nocciole tritate grossolanamente<br /></span><span style="font-family: georgia;">- 135 gr di zucchine (usate zucchine piccole e, possibilmente, biologiche)<br /></span><span style="font-family: georgia;">- 150 gr di zucchero<br /></span><span style="font-family: georgia;">- 125 ml di olio di semi di girasole<br /></span><span style="font-family: georgia;">- scorza di limone grattugiata<br /></span><span style="font-family: georgia;">- 2 uova intere<br /></span><span style="font-family: georgia;">- 155 gr di farina<br /></span><span style="font-family: georgia;">- una bustina di lievito per dolci<br /></span><span style="font-family: georgia;">- 60 gr di farina di semola di grano duro</span></span></div><div style="text-align: left;"><span style="color: #660000; font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><div class="separator" style="clear: both; color: #660000; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uAsnK6ZW70slXyssrIrpF_ebz9w2h9uR1PwmpadUPVnmBkEclPuzIApdQ22TdOIGIMqmp6tv_db_yrU5oV6zVgqBFuROvJir-lYIq3Fefh00Aisgwe2Gq19vQEuBV8RevFunhOk3y-aQ/s2048/IMG_2103.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uAsnK6ZW70slXyssrIrpF_ebz9w2h9uR1PwmpadUPVnmBkEclPuzIApdQ22TdOIGIMqmp6tv_db_yrU5oV6zVgqBFuROvJir-lYIq3Fefh00Aisgwe2Gq19vQEuBV8RevFunhOk3y-aQ/w300-h400/IMG_2103.jpeg" width="300" /></a></div><span style="font-family: georgia;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PhUqZwYC5zcnU0ZrzfH2OjMWLCe9HMjnV78fl_OqqvqqAwY8gRCigjfPEdSNtnI9jVLUFR9AqIinNLR-VN_2lkO-P153Oo4PLHgVOI_5NXFBaxkGIo3p_cfScW0qwQKxEr-TzV_oK09W/s2048/IMG_2110.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PhUqZwYC5zcnU0ZrzfH2OjMWLCe9HMjnV78fl_OqqvqqAwY8gRCigjfPEdSNtnI9jVLUFR9AqIinNLR-VN_2lkO-P153Oo4PLHgVOI_5NXFBaxkGIo3p_cfScW0qwQKxEr-TzV_oK09W/w300-h400/IMG_2110.jpeg" width="300" /></a></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;">Fondete il burro e ungere lo stampo del Plumcake lasciando sul fondo il burro in eccesso a cui aggiungerete lo zucchero di canna e 1/3 delle nocciole tritate grossolanamente.</div><div style="text-align: left;"><br /></div></span></span></div><div style="text-align: left;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52u1FcKznljKZvt80O9E3U2A5iAbLTb5kKdSGoFYwAs5cX4nkh7MCrFefmLocbmBUugaEghHbysgKDPmaseH7ZYfZhd7ajMfy-IYfBlPPhjflBl_9k_ujtRHvI796LUXf7jej2KmZjGFN/s2048/IMG_2109.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52u1FcKznljKZvt80O9E3U2A5iAbLTb5kKdSGoFYwAs5cX4nkh7MCrFefmLocbmBUugaEghHbysgKDPmaseH7ZYfZhd7ajMfy-IYfBlPPhjflBl_9k_ujtRHvI796LUXf7jej2KmZjGFN/w480-h640/IMG_2109.jpeg" width="480" /></a></div><span style="font-family: georgia;"><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div>Nel frattempo impastate le uova con lo zuccher</span><span style="font-family: georgia;">o, unite poi la farina, la semola ed il lievito.</span></span></div><p><span style="font-family: georgia; font-size: large;">Poi aggiungete le zucchine tritate, la buccia grattugiata di un limone, i 2/3 di nocciole tritate e l'olio.</span></p><p><span style="font-family: georgia; font-size: large;">Impastate bene il tutto e poi versate nello stampo del Plumcake.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigybYL91mOohBQNvK0hWjBah6Gnw1i_JlKPNDQuApNP3P8Caai_f5c1NDvG8EpjPB4f4yEujQjjmfkgv-NC5F2cg8U6ITFL5db8AGgQmTeRaE9pLR3g2VnGH0ne2PoKgvlcBHPeEPb7Qqh/s2048/IMG_2111.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigybYL91mOohBQNvK0hWjBah6Gnw1i_JlKPNDQuApNP3P8Caai_f5c1NDvG8EpjPB4f4yEujQjjmfkgv-NC5F2cg8U6ITFL5db8AGgQmTeRaE9pLR3g2VnGH0ne2PoKgvlcBHPeEPb7Qqh/w480-h640/IMG_2111.jpeg" width="480" /></a></div><span style="font-family: georgia;"><span style="font-size: large;"><div><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div>Infornate a 180° per circa mezz'ora. Sfornatelo quando è freddo e, vi posso garantire, che se lo fate la sera per la mattina è ancora più buono!</span></span><p></p><p><span style="font-family: georgia; font-size: large;">Buon appetito!</span></p>BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-7586952481753350702021-04-02T23:04:00.006-07:002021-04-10T09:09:52.689-07:00Ravioli liguri - I ravièi<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DGal5MRR0f37GEGCJylyuxlOaINfODxEzL8bHGmfiYVsb_jbs5zdW6qdS2LEDqhs90PCELhgiILpWPM46tgqaka2yd_6mJq2Wikc_1nwZtNBHhTaTTG-9TRUZ5yTCUPunxnwcJ3RhB6M/s960/166565221_2605434139749779_6993892547006154012_n.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DGal5MRR0f37GEGCJylyuxlOaINfODxEzL8bHGmfiYVsb_jbs5zdW6qdS2LEDqhs90PCELhgiILpWPM46tgqaka2yd_6mJq2Wikc_1nwZtNBHhTaTTG-9TRUZ5yTCUPunxnwcJ3RhB6M/w480-h640/166565221_2605434139749779_6993892547006154012_n.jpeg" width="480" /></a></div><p style="border: 0px rgb(225, 225, 225); box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0.85em 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">I Ravioli o “<em style="border: 0px rgb(225, 225, 225); box-sizing: border-box; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Raviei”</em> (nello spezzino si pronunciano raviei) sono una delizia per tutti i golosi e sono un piatto tipico della cucina ligure, e se cucinati con il sugo di carne tipico genovese “<em style="border: 0px rgb(225, 225, 225); box-sizing: border-box; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">U Tuccu”</em> diventano leggenda, trasformandosi in un piatto delle feste.</span></p><p style="border: 0px rgb(225, 225, 225); box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0.85em 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Come tutte le storie quando vengono raccontate, passano di bocca in bocca fino a diventare leggende, e nel caso dei Ravioli si deve tornare al XII secolo quando Gavi, oggi in Piemonte, faceva parte della Liguria.</span></p><p style="border: 0px rgb(225, 225, 225); box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0.85em 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Pare che nella famosa locanda della famiglia Raviolo a Gavi appunto, si fosse inventato un succulento piatto di pasta ripiena con verdura, la Boraggine per l’esattezza, questa pasta ripiena fu battezzata Raviolo in onore della famiglia proprietaria della locanda. In seguito questa locanda pare divenne famosa per i suoi Ravioli di verdura.</span></p><p style="border: 0px rgb(225, 225, 225); box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0.85em 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Altra storia forse più romantica, narra di una cuoca in ristrettezze economiche ma ricca di fantasia, (indispensabile in cucina) costretta a cucinare pasta ripiena con verdure e condire il tutto con avanzi di carne e molto formaggio saporito, il Raviggiolo, tipico dell’appennino tosco emiliano ma utilizzato anche in Liguria. Da qui Il primo nome di Raviggioli a quel piatto povero ma gustoso. Poi, rivisitata la ricetta con Boraggine e succulento ragù ti carne, il delizioso “<em style="border: 0px rgb(225, 225, 225); box-sizing: border-box; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Tuccu”</em> ecco che i Raviggioli diventarono i Ravioli dei giorni nostri.</span></p><p style="border: 0px rgb(225, 225, 225); box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0.85em 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Comunque sia andata con la storia dei Ravioli, sembra che una pasta ripiena simile fosse presente nella cucina babilonese, egizia e persino in quella greca, per cui siamo di fronte ad una golosità di vecchia data.</span></p><div><span style="font-family: georgia;"><span style="background-color: #eeeeee; font-size: large;">Il loro condimento classico è il "tocco", un sugo di carne fatto con la cottura di un unico pezzo di carne per più di 5 ore, a volte lo faccio ma spesso, anche perché non ho molto tempo a disposizione, faccio un ragù di carne che però faccio sempre cuocere almeno 2 ore.</span></span><div><div style="box-sizing: border-box; font-weight: 500; line-height: 29px; margin: 24px 0px 14px; text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Io li faccio così, come mi ha insegnato mamma, ingredienti:</span></div><span style="color: #660000; font-family: georgia;"><span style="background-color: #eeeeee; font-size: large;">Per la sfoglia:</span></span><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;"><br /></span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;">- 250 gr di farina 00</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;">- 250 gr di semola di grano duro</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;">- 5 uova</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;"><br /></span></div><div><span style="background-color: #eeeeee; font-size: large;"><span style="color: #660000; font-family: georgia;">Per il ripieno:<br /><br /></span><span style="color: #660000; font-family: georgia;">- 400 gr di boraggine (se non la trovate usate le bietoline)</span><br /><span style="color: #660000; font-family: georgia;">- 150 gr di carne di vitello</span><br /><span style="color: #660000; font-family: georgia;">- 150 gr di carne di maiale</span><br /><span style="color: #660000; font-family: georgia;">- 100 gr di salsiccia (io uso quelle di Pignone, in Val di Vara)</span><br /><span style="color: #660000; font-family: georgia;">- un trito di cipolla, carota e sedano</span></span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;">- 8 cucchiai di parmigiano reggiano grattugiato</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;">- timo e maggiorana a volontà</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;">- 1 uovo intero</span></div><div><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;">- olio di oliva extra vergine q.b.</span></div><div><span style="font-size: large;"><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">- sale, noce moscata e pepe q.b.</span><br /></span><div style="box-sizing: border-box; font-weight: 500; line-height: 29px; margin: 24px 0px 14px; text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both;"><div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><div class="separator" style="background-color: #eeeeee; clear: both; font-family: Times; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzE9g2XQMB7JQF-1WZy4Z2BbLy6WPxU5AShFjRLZhRO7bk0cGuu7TMaeEGj3vMvqxUycDjakH-v2UfujkHze4gzoYLup8vBRaQipZ0cl5bDTDvR4wja9GtI2Dx0ej3xmoYCnx9HXUZ7je/s960/166578240_2604732666486593_4391151264870794546_n.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzE9g2XQMB7JQF-1WZy4Z2BbLy6WPxU5AShFjRLZhRO7bk0cGuu7TMaeEGj3vMvqxUycDjakH-v2UfujkHze4gzoYLup8vBRaQipZ0cl5bDTDvR4wja9GtI2Dx0ej3xmoYCnx9HXUZ7je/w480-h640/166578240_2604732666486593_4391151264870794546_n.jpeg" width="480" /></span></a></div><div style="text-align: left;"><span style="font-size: large;"><span style="background-color: #eeeeee; font-family: georgia;"><span></span>In una padella metto il trito di sedano, carota e cipolla in un pochino di olio e faccio soffriggere ma non bruciare!<br /></span><span style="background-color: #eeeeee; font-family: georgia;">Poi aggiungo tutte le carni trite compresa la salsiccia a pezzetti, regolo di sale e finisco di cuocere la carne.<br /></span><span style="background-color: #eeeeee; font-family: georgia;">A parte lesso la boraggine (o le bietole) per poco tempo, appena appassita la colo e la strizzo eliminando tutta l'acqua.<br /></span><span style="background-color: #eeeeee;">Nel frullatore inserisco la carne cotta e la boraggine e trito il tutto.<br /></span><span style="background-color: #eeeeee;">Metto tutto il trito in una terrina ed aggiungo gli altri ingredienti: formaggio, pepe, noce moscata, i "profumi" timo e maggiorana e l'uovo.<br /></span><span style="background-color: #eeeeee;">Impasto tutto e metto a riposare in frigorifero per almeno 12 ore perché così il ripieno si "lega" e si profuma.<br /></span><span style="background-color: #eeeeee;">Preparo poi la pasta e la metto a riposare almeno una mezz'ora e poi inizio a fare i miei raviei.</span></span></div><span style="font-size: large;"><br /></span><div class="separator" style="background-color: #eeeeee; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_mEw1tCK8GOw7uGsJLHFE5pyuv-dsGRxfv6cDvbyK9TPIPn93dEaVOie2fcdg9N6lr5pJvdQNVqfvp0_PjPNN5mp97gwvwsdHy8o-GrET0f6x_NoNcymZ8tVGkRP594jrIsOYnpB3Pgc/s960/166749810_2604733409819852_8253281305325588539_n.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="960" data-original-width="725" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_mEw1tCK8GOw7uGsJLHFE5pyuv-dsGRxfv6cDvbyK9TPIPn93dEaVOie2fcdg9N6lr5pJvdQNVqfvp0_PjPNN5mp97gwvwsdHy8o-GrET0f6x_NoNcymZ8tVGkRP594jrIsOYnpB3Pgc/w485-h640/166749810_2604733409819852_8253281305325588539_n.jpeg" width="485" /></span></a></div><div class="separator" style="background-color: #eeeeee; clear: both; text-align: center;"><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSUItDNQR8SSRO5mJCrmR0VvVvNJ3RSjbcK7JHFTfr1ombNKpwNQTRb-UTpAjrEeIqT279IPMdVrvLQlM1zp-H9UlSfAkn4ObvEwRVN34Lzx6xl4MpRLV0QCTDy4x1ou9o2gJmlS3jY5O/s960/166526506_2604732796486580_8898227760018470278_n.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSUItDNQR8SSRO5mJCrmR0VvVvNJ3RSjbcK7JHFTfr1ombNKpwNQTRb-UTpAjrEeIqT279IPMdVrvLQlM1zp-H9UlSfAkn4ObvEwRVN34Lzx6xl4MpRLV0QCTDy4x1ou9o2gJmlS3jY5O/w480-h640/166526506_2604732796486580_8898227760018470278_n.jpeg" width="480" /></span></a></div></div><span style="background-color: #eeeeee; font-size: large;">Ed eccoli... profumati di timo e maggiorana, pronti per essere gustati!</span></div><div class="column" style="background-color: #eeeeee;"><span style="font-size: large;">E buon appetito!<br /></span><div><br /></div></div></div></div></div></div></span></div></div></div></div>BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-37104285792482057132021-03-29T00:01:00.002-07:002021-04-10T09:10:05.369-07:00La torta di mele del Cuore<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZSWj0KjaPlCCggnpIANNLluMSafsK_W7xnpbXAls3b71RDlePdDCdXZu_pGs6mCQ-zisURq2mTDGtM-_7wV5kUPhUfA_wWLy_AdariwUnj7Ji7g8PiEJsooYA2jkpmDvvbzmkPD9TqG9/s2048/10984585_886260368062328_8910975703598606527_o.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZSWj0KjaPlCCggnpIANNLluMSafsK_W7xnpbXAls3b71RDlePdDCdXZu_pGs6mCQ-zisURq2mTDGtM-_7wV5kUPhUfA_wWLy_AdariwUnj7Ji7g8PiEJsooYA2jkpmDvvbzmkPD9TqG9/w640-h426/10984585_886260368062328_8910975703598606527_o.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;">Praticamente tutte le mattine, perlomeno quando gli Ospiti c'erano (sigh!) ovvero prima di questa maledetta pandemia, preparavo l'immancabile torta di mele. Diciamo che la torta di mele non poteva (e speriamo di dire: non potrà!) mai mancare!</span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWb3yYo-MLDf3z-EM9qkJn_NuJnz4Tt_NQuy78UlKo0arJQ00F24B9vVyvPfSW1i67QTQmKr9AVhS2nuC9YrtJakb1DsSB3ZL-icCGNioPJMFfG7Zmpxr1H9HyfzLqlHmKcMyGEjTZs4p/s2048/B%2526B+Il+Cuore+colazioni+web-5229.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWb3yYo-MLDf3z-EM9qkJn_NuJnz4Tt_NQuy78UlKo0arJQ00F24B9vVyvPfSW1i67QTQmKr9AVhS2nuC9YrtJakb1DsSB3ZL-icCGNioPJMFfG7Zmpxr1H9HyfzLqlHmKcMyGEjTZs4p/w428-h640/B%2526B+Il+Cuore+colazioni+web-5229.jpg" width="428" /></span></a></div><span style="font-family: georgia; font-size: large;">Certo che poi aggiungevo anche una crostata, oppure un plumcake, o dei muffins ma, la torta di mele non mancava mai perché altrimenti gli Ospiti la richiedevano!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRJzEKu0M0c9UKtjVJPL-Me2O_ow5RyqrCarhl8JdCPlpxmrrPVovy7MNAM5d1ir4aYiV6yTzuVewHFzF5or1t1B_MBQSGteI3SPZeNDWOu9TFuYtEo1gaNmh-gNfbecFBIwtTeJk3p5F/s2048/10750168_856112414410457_5782287347316044821_o.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="1360" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRJzEKu0M0c9UKtjVJPL-Me2O_ow5RyqrCarhl8JdCPlpxmrrPVovy7MNAM5d1ir4aYiV6yTzuVewHFzF5or1t1B_MBQSGteI3SPZeNDWOu9TFuYtEo1gaNmh-gNfbecFBIwtTeJk3p5F/w424-h640/10750168_856112414410457_5782287347316044821_o.jpeg" width="424" /></span></a></div><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Anche questa ricetta è semplicissima! Non può "venire male" e rimane sempre perfetta!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;">Ingredienti:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;">
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<div style="text-align: left;"><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;">- 200 gr di farina<br />
- 100 gr di zucchero<br />
- 2 uova intere<br />
- un bicchiere di latte<br />
- 100 gr di burro fuso<br />
- mezza bustina di lievito per dolci <br />- un pizzico di sale
</span></div><div style="text-align: left;"><span style="background-color: #eeeeee; color: #660000; font-family: georgia; font-size: large;">- 2 mele di media grandezza</span></div>
<p><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Impastare gli ingredienti tutti insieme fino ad ottenere una
crema omogenea (mettere sempre prima tutti gli ingredienti
asciutti: farina, zucchero e lievito, poi gli altri).<br />
Versare poi l'impasto in una tortiera ricoperta di carta forno.
</span></p><p><span style="font-size: large;"><span style="background-color: #eeeeee; font-family: georgia;">Sbucciare e tagliare le mele a fettine e metterle tutte a raggiera riempiendola bene ed infine spolverizzate con un cucc</span><span style="background-color: #eeeeee; font-family: georgia;">hiaio di zucchero.</span></span></p>
<p><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Cuocere in forno già caldo, ventilato, a 180° per circa 20
minuti. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xWJxZCSCtuNIOwNN0KeferHVgsmL3yZvJmKMHxgTSGCJlei1p4UroDdM3Im6aPw-xoZX5PTkqmc2fIWByFT07HIxigJaAQImVkXkbmqhCIhmprY4Z77fCbjjnnKoqq3ATkEBEUvVV4e0/s960/166061370_2604068853219641_2930959967214111252_n.jpeg" style="background-color: #eeeeee; margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xWJxZCSCtuNIOwNN0KeferHVgsmL3yZvJmKMHxgTSGCJlei1p4UroDdM3Im6aPw-xoZX5PTkqmc2fIWByFT07HIxigJaAQImVkXkbmqhCIhmprY4Z77fCbjjnnKoqq3ATkEBEUvVV4e0/w480-h640/166061370_2604068853219641_2930959967214111252_n.jpeg" width="480" /></span></a></div><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Questa base di impasto lo uso per molte torte con la frutta: con le pere è altrettanto fantastica!</span><p></p><p><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Mentre quando uso come frutta come mirtilli, lamponi, fragole, albicocche o fichi, prima di mettere la frutta a raggiera metto a raggiera, quindi sotto la frutta, qualche piccolo cucchiaino di marmellata del solito tipo della frutta che andrò ad usare per decorarla... vi assicuro che con questo impasto potrete fare squisite torte di frutta sempre diverse!</span></p><p><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Nella foto qui sotto il solito impasto è farcito con fichi e un pochino di marmellata di fichi!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifk-3OLh44JKicqaDT6xSwAuPFFi1ElvtLm3GY3qcqgCZCDmkRaUhURKpHl-kf2MiNALMk1o7Z-MIlCVOScPK7d0MgVd-ssvaHiLp3Hz9u_ZM6nuyLwXnmPklUPoqOBTpH9pcIWLkPcr1M/s960/40143716_1953638424657845_1363662664919678976_n.jpeg" style="background-color: #eeeeee; margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifk-3OLh44JKicqaDT6xSwAuPFFi1ElvtLm3GY3qcqgCZCDmkRaUhURKpHl-kf2MiNALMk1o7Z-MIlCVOScPK7d0MgVd-ssvaHiLp3Hz9u_ZM6nuyLwXnmPklUPoqOBTpH9pcIWLkPcr1M/w480-h640/40143716_1953638424657845_1363662664919678976_n.jpeg" width="480" /></span></a></div><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">E buon appetito!</span><p></p>
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</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-69961886491640455212021-03-28T23:25:00.004-07:002021-04-10T09:10:20.703-07:00 Crostata ai mirtilli<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8T_F-yklG4otXloOeG7UfPksSHGPC93yLCXNmILj7RgGdTbZ5M5clxI_s7KixLnQmkgafZC2C0LVguMO6wx_bop0pL9LM7Pz5WdQkZm7Cx19vB_9vIXKbNzZ9-u627T2mVOvhkdi3vKUQ/s2048/13662194_1172509246104104_4716203107373234016_o.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1360" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8T_F-yklG4otXloOeG7UfPksSHGPC93yLCXNmILj7RgGdTbZ5M5clxI_s7KixLnQmkgafZC2C0LVguMO6wx_bop0pL9LM7Pz5WdQkZm7Cx19vB_9vIXKbNzZ9-u627T2mVOvhkdi3vKUQ/w425-h640/13662194_1172509246104104_4716203107373234016_o.jpeg" width="425" /></a></p><p><span style="font-family: georgia; font-size: large;">Premetto che amo tutti i tipi di crostata: con la marmellata, con la frutta fresca ma quella che preferisco è quella con un filo di marmellata e sopra la frutta fresca.</span></p><p><span style="font-family: georgia; font-size: large;">E ci si può sbizzarrire ovviamente soltanto quando la frutta è di stagione!</span></p><p><span style="font-family: georgia; font-size: large;">Questa è una crostata che amo moltissimo: un filo di marmellata di mirtilli e ricoperta di mirtilli freschi.. è veramente fantastica!</span></p><p><span style="font-family: georgia; font-size: large;">Ecco la ricetta per la pasta frolla che faccio da sempre:</span></p><div style="text-align: left;"><span style="font-size: large;"><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">Pasta frolla:<br /></span><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">- 250 gr. di farina 00<br /></span><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">- 150 gr. di burro<br /></span><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">- 150 gr. di zucchero<br /></span><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">- un uovo intero e un tuorlo<br /></span><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">- un pizzico di sale<br /></span><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">- un pizzico di lievito per dolci</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="background-color: #eeeeee; color: #660000; font-family: georgia;"><br /></span><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">Per la farcitura:<br /></span><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">- marmellata di mirtilli<br /></span><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">- mirtilli freschi <br /></span><span style="background-color: #eeeeee; color: #660000; font-family: georgia;">- zucchero di canna per spolverare</span></span></div><p><span style="font-family: georgia; font-size: large;">La pasta frolla la preparo con la planetaria bella fredda: inserisco tutti gli ingredienti e, appena si sono amalgamati, li metto sulla spianatoia.</span></p><p><span style="font-family: georgia; font-size: large;">Con il mattarello tiro una sfoglia direttamente sulla carta forno e poi aggiungo la marmellata ed i mirtilli. Spolvero con una cucchiaiata di zucchero di canna ed inforno a 180° per circa 20 minuti e, comunque, finché non è appena dorata.</span></p><p><span style="font-size: large;">Questa crostata è di una semplicità infinita! Ma veramente meravigliosa!</span></p><p><span style="font-size: large;">Provatela con tutte le varianti di frutta che desiderate..! Viene sempre buonissima!</span></p><p><span style="font-size: large;">Buon appetito!</span></p>BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-51623357808148987942021-03-27T01:03:00.004-07:002021-04-10T08:00:42.147-07:00Pansòti liguri<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><b>Pansòti liguri</b></span></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivT6cCjUrnwHS1hBGlP-W0N93UbY2ZcHZywzE5g3PzJYRRV7Lgo_F4AANzU-WtkJCdFDZS5yrNqUg2OiGFUNdFsPzv5-ZHTS4F-6CvtHOWMV505yjsowP0qgHLdzoFJu1BNKS5W5sA87l2/s1280/pansoti.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="854" height="883" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivT6cCjUrnwHS1hBGlP-W0N93UbY2ZcHZywzE5g3PzJYRRV7Lgo_F4AANzU-WtkJCdFDZS5yrNqUg2OiGFUNdFsPzv5-ZHTS4F-6CvtHOWMV505yjsowP0qgHLdzoFJu1BNKS5W5sA87l2/w589-h883/pansoti.jpeg" width="589" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /></div> <p></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">E visto che di tempo libero ne abbiamo tanto, ormai da un anno, ricomincio da qui.. da questo Blog che non riuscivo più a seguire.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Quindi mi sono dilettata a cucinare.. e volentieri vi passerò qualche ricetta degna di essere segnata.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Ricette liguri-apuane ma anche ricette dimenticate. <b><span>Potete anche seguirmi su Instagram: <a href="https://www.instagram.com/danicucina/" target="_blank">Dani cucina</a></span></b></span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Come questi "pansòti" prettamente liguri.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Quelli ripieni con il "preboggion" che poi non è altro che un misto di erbe selvatiche.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Non avventuratevi però alla ricerca di erbe selvatiche se non le conoscete!!! Affidatevi, anzi, a mani ed occhi esperti (un po' come per i funghi!), a chi le conosce bene ed agli insegnamenti della tradizione.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">La ricetta originale del "Preboggion" vuole un bilanciamento giusto di almeno sette erbe selvatiche precise, che vanno colte la mattina presto nei prati e lungo i cigli non contaminati dei sentieri.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">La parte predominante del "Preboggion" è costituita da borragine e bietola mentre la restante da un mix delle altre cinque erbe: cicerbita, talegua (o grattalingua), pimpinella, dente di cane.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">E' ovvio che al giorno d'oggi non tutti hanno tempo per andare a cercare queste meravigliose erbe ma potrebbe essere l'idea per passare una giornata all'aperto e conoscere la natura da vicino.</span></p><p style="text-align: left;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Per cui, nella ricetta che vi porgo io ho usato un mix di bietole e spinaci e, presto, li rifarò - finalmente! - aggiungendo la borragine e qualche erba selvatica. Anche perché abitando in Toscana la borragine non la trovo facilmente.</span></p><div style="text-align: left;"><div style="text-align: justify;"><span style="background-color: #eeeeee; font-family: georgia;"><span style="color: #660000; font-size: large;">Per la pasta dei Pansòti:</span></span></div><span style="font-size: large;"><span style="background-color: #eeeeee;"><span style="color: #660000;"><span style="font-family: georgia;"><div style="text-align: justify;">- <span style="font-style: inherit; font-weight: inherit;">500 g di farina</span></div></span><span style="font-style: inherit; font-weight: inherit;"><div style="text-align: justify;"><span style="font-family: georgia; font-style: inherit; font-weight: inherit;">- 3 uova </span></div></span><span style="font-style: inherit; font-weight: inherit;"><div style="text-align: justify;"><span style="font-family: georgia; font-style: inherit; font-weight: inherit;">- sale </span></div></span><span style="font-family: georgia;"><div style="text-align: justify;">- 10 g di vino bianco</div></span><span style="font-family: georgia;"><div style="text-align: justify;">- acqua q.b.</div><div style="text-align: justify;"><br /></div></span><span style="font-family: georgia;"><div style="text-align: justify;">Per il ripieno:</div></span><span style="font-style: inherit; font-weight: inherit;"><div style="text-align: justify;"><span style="font-family: georgia; font-style: inherit; font-weight: inherit;">- 1 kg di erbe: bietole, spinaci e, se la trovate, la borragine</span></div></span><span style="font-style: inherit; font-weight: inherit;"><div style="text-align: justify;"><span style="font-family: georgia; font-style: inherit; font-weight: inherit;">- 200 g di ricotta (oppure, se la trovate, usate la "prescinseua" che è la quagliata genovese)</span></div></span><span style="font-style: inherit; font-weight: inherit;"><div style="text-align: justify;"><span style="font-family: georgia; font-style: inherit; font-weight: inherit;">- 60 gr di parmigiano reggiano grattugiato</span></div></span><span style="font-style: inherit; font-weight: inherit;"><div style="text-align: justify;"><span style="font-family: georgia; font-style: inherit; font-weight: inherit;">- 2 uova</span></div></span><span style="font-style: inherit; font-weight: inherit;"><div style="text-align: justify;"><span style="font-family: georgia; font-style: inherit; font-weight: inherit;">- maggiorana a piacere</span></div></span><span style="font-style: inherit; font-weight: inherit;"><div style="text-align: justify;"><span style="font-family: georgia; font-style: inherit; font-weight: inherit;">- sale q.b.</span></div></span><span style="font-style: inherit; font-weight: inherit;"><div style="text-align: justify;"><span style="font-family: georgia; font-style: inherit; font-weight: inherit;">- noce moscata</span></div></span></span></span><span style="font-style: inherit; font-weight: inherit;"><div style="text-align: justify;"><span style="background-color: #eeeeee; font-family: georgia; font-style: inherit; font-weight: inherit;"><span style="color: #660000;">- olio extra vergine di oliva</span></span></div><div style="background-color: #eeeeee; text-align: justify;"><span style="font-family: georgia; font-style: inherit; font-weight: inherit;"><br /></span></div></span></span></div><div class="MsoNormal" style="text-align: center;"><div style="text-align: justify;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Sulla spianatoia formare un mucchietto con la farina setacciata, fare un foro nel mezzo e versare le uova uno alla volta, facendole assorbire dalla farina, poi il sale, il vino o l'acqua e cominciare ad impastare. Continuare finché si otterrà un impasto morbido ed elastico. Avvolgere nella pellicola e far riposare almeno 30 minuti.<br /><br /></span></div></div><div class="MsoNormal" style="text-align: center;"><div style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><span style="background-color: #eeeeee;">Nel frattempo preparate il ripieno: lavare bene il preboggion, sbollentare (poco) e strizzare le verdure, tritarle poi finemente. Passare il trito ottenuto in una terrina, unire la ricotta, la maggiorana, aggiungere le uova, il parmigiano grattugiato, un'idea di noce moscata; regolare di sale e amalgamare bene il tutto.</span><br /><br /></span></div></div><div class="MsoNormal" style="text-align: center;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pMMUx37-KGzUUVoXySKDdD-3LcCdZsM93nuB9Oy3cNhz2TecwWRR7l_nJcX3RHAehlH-GtzuERbnY-z2-aXaT7Xy85zyGVz0pdDfSb9kLYtld9vzUD1yGmi5d64a4fJWDhHwlNkdYXGV/s2048/FOTO+CUCINA+IL+CUORE-9447-4.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="1530" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pMMUx37-KGzUUVoXySKDdD-3LcCdZsM93nuB9Oy3cNhz2TecwWRR7l_nJcX3RHAehlH-GtzuERbnY-z2-aXaT7Xy85zyGVz0pdDfSb9kLYtld9vzUD1yGmi5d64a4fJWDhHwlNkdYXGV/w478-h640/FOTO+CUCINA+IL+CUORE-9447-4.jpg" width="478" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIed5Ke0B20XLfuzBISt1pmgZwdZxsHf0O8Im21tfPLpvJrnG_p1ubqfIjpb_oSQKN8G1SZQZCiyTqvOO7d6STnGgL9aVNOSdq_liW8ahzwJjNF4JG661RJg9EPvRwkWxkLGBtCUmiO9O/s2048/foto+cucina+il+Cuore-9586.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIed5Ke0B20XLfuzBISt1pmgZwdZxsHf0O8Im21tfPLpvJrnG_p1ubqfIjpb_oSQKN8G1SZQZCiyTqvOO7d6STnGgL9aVNOSdq_liW8ahzwJjNF4JG661RJg9EPvRwkWxkLGBtCUmiO9O/w428-h640/foto+cucina+il+Cuore-9586.jpg" width="428" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Stendere la sfoglia di 5 mm circa di spessore. Si può fare col mattarello oppure con la macchina per la pasta.</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3IxKbsy1Uc3zCniubrYZudBITWx96br5tuAyos80oKjuHvWX8ryfljJWpX13AEZDXLYK2wozpmRMWW94h5Dh5WzZyJFzgN6M5cDLHpYKJy47R9mgQKRfypBXrZgGSwIIOY6miVTpesr0/s2048/foto+cucina+il+Cuore-9519.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3IxKbsy1Uc3zCniubrYZudBITWx96br5tuAyos80oKjuHvWX8ryfljJWpX13AEZDXLYK2wozpmRMWW94h5Dh5WzZyJFzgN6M5cDLHpYKJy47R9mgQKRfypBXrZgGSwIIOY6miVTpesr0/w428-h640/foto+cucina+il+Cuore-9519.jpg" width="428" /></span></a></div><span style="font-size: large;"><br /><span style="background-color: white; font-family: georgia;"><br /></span></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQRXArQLlACDt1azfRgcOyb27TIkC-C7s85MoJC2TJhqJizWEDu3yovuICQtAJ8zyuzD4pgfGMhi8P09sjAOjZcAUZsdVi7SEONW8R_TcCV9dlvFWTsC0ryYEVvlMGDm6GtrtUBTTH7cX/s2048/foto+cucina+il+Cuore-9593.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQRXArQLlACDt1azfRgcOyb27TIkC-C7s85MoJC2TJhqJizWEDu3yovuICQtAJ8zyuzD4pgfGMhi8P09sjAOjZcAUZsdVi7SEONW8R_TcCV9dlvFWTsC0ryYEVvlMGDm6GtrtUBTTH7cX/w429-h640/foto+cucina+il+Cuore-9593.jpg" width="429" /></span></a></div><span style="background-color: #eeeeee; font-size: large;"><span style="font-family: georgia;">Ricavare dalla sfoglia tanti cerchietti usando un coppapasta, </span><span style="font-family: georgia;">mettere al centro di ognuno un mucchietto di ripieno e, </span><span style="font-family: georgia;">dopo aver inumidito un pochino i bordi, piegare a metà la pasta </span><span style="font-family: georgia;">ottenendo una mezzaluna ripiena ben chiusa. Continuare fino a esaurimento degli ingredienti. </span></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmel0VWLgHhmDX4ja0LYPBhRU-m1nJVeL7NCog_pGsy-MZ-omqlV1jcCU-ef-wDGy7GfcgCrv6TJ3altC0G0V95zQZy-_XZSsm-G8Pdepx5qfAvioTQMQHkpkK3qeFUn2foCJO9NRXtjGD/s2048/foto+cucina+il+Cuore-9604.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmel0VWLgHhmDX4ja0LYPBhRU-m1nJVeL7NCog_pGsy-MZ-omqlV1jcCU-ef-wDGy7GfcgCrv6TJ3altC0G0V95zQZy-_XZSsm-G8Pdepx5qfAvioTQMQHkpkK3qeFUn2foCJO9NRXtjGD/w428-h640/foto+cucina+il+Cuore-9604.jpg" width="428" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwCNKqRanZnsjriVurzlB_pQcq3LhDwIkK8nYbdHwq0Zw-lLL0gCm-QE-l1bo6G2WnVOZvBn3UWVOGyYyOWp2HXmDIIQ3vBmtg3gOAZ0ka3WVskdfop8NK8KwlgyeMsT8aaZGbCu91-7U/s2048/foto+cucina+il+Cuore-9537.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwCNKqRanZnsjriVurzlB_pQcq3LhDwIkK8nYbdHwq0Zw-lLL0gCm-QE-l1bo6G2WnVOZvBn3UWVOGyYyOWp2HXmDIIQ3vBmtg3gOAZ0ka3WVskdfop8NK8KwlgyeMsT8aaZGbCu91-7U/w428-h640/foto+cucina+il+Cuore-9537.jpg" width="428" /></span></a></div><span style="background-color: #eeeeee; font-size: large;"><span style="font-family: georgia;">Cuocere in abbondante acqua bollente salata. </span><span style="font-family: georgia;">Scolare e condire con la salsa di noci e qualche fogliolina di timo o maggiorana. </span><span style="font-family: georgia;">Disporre in ogni piatto e decorare con qualche gheriglio.</span></span></div><div style="text-align: justify;"><div class="MsoNormal" style="text-align: center;"><div style="text-align: justify;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">E... buon appetito!</span></div><div style="text-align: justify;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="background-color: #eeeeee; font-family: georgia; font-size: large;">Ringrazio Laura Adani per le magnifiche foto!</span></div></div></div></div>BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-79827912498258082672015-09-15T08:00:00.000-07:002015-09-14T23:09:31.071-07:00Fotogrammi d'amore..<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">"Fotogrammi, istanti indelebili incisi sul cuore dell'amore."</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">(F.Antonelli)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pura emozione.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Per due cuori meravigliosi: Laura e Riccardo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">..ed anche il B&B il Cuore è stata la loro cornice.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Buon amore ragazzi!</span></div>
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<br />BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-42274724876744691162015-06-08T23:58:00.000-07:002015-06-08T23:58:25.847-07:00La novità ha un fascino a cui difficilmente possiamo resistere..<div style="text-align: center;">
Eh si la novità ha sempre un fascino particolare.. regala un'emozione.</div>
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Come quando ho visto terminato il lavoro del sito web del B&B il Cuore...</div>
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...emozione..!</div>
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E in questo ultimo periodo emozioni e novità ne abbiamo avuto molte:</div>
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l'apertura di un nuovo hotel ristorante nelle Alpi Apuane è stato un bel lavoro!</div>
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Le novità si sono sprecate e ci hanno emozionato e coccolato.</div>
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Eccolo qui il nuovo sito web del Bed and Breakfast il Cuore:</div>
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<a href="http://bbilcuore.it/" target="_blank">http://bbilcuore.it/</a></div>
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Fresco e pulito... realizzato con eleganza da un gruppo di persone che amano il loro lavoro, come noi amiamo il nostro, grazie a <a href="http://www.dynamic-mind.it/" target="_blank">Catia e Fabrizio di Dynamic Mind</a></div>
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Così anche voi Amici potrete conoscerci... eccoci qui..</div>
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Ci siamo tutti... io, Trilli, Beata e io e mio marito Roberto.</div>
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Tutti al completo a dare il benvenuto al nuovo sito del Cuore.</div>
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Nuovo, luminoso e fresco... andate e curiosate, andate a vedere le Camere del Cuore e ve ne innamorerete così come ne sono innamorata io..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPPsRh2-ivnnbXexZhN-wDZjbfONKwT03HPiNT279zs_fGt_3nxyPyOTBOUWWmJ1elQwTGAERgQmXQzey8rYkEoKjKcvUIYEFMB2GLXlV1qCAMSW5sttbNWS5TsA6uqxUdBaVQQaD_l7T/s1600/camere.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="72" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPPsRh2-ivnnbXexZhN-wDZjbfONKwT03HPiNT279zs_fGt_3nxyPyOTBOUWWmJ1elQwTGAERgQmXQzey8rYkEoKjKcvUIYEFMB2GLXlV1qCAMSW5sttbNWS5TsA6uqxUdBaVQQaD_l7T/s640/camere.jpg" width="640" /></a></div>
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Buona giornata Amici e buona visione!</div>
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BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-32690188337813539012015-04-24T22:43:00.003-07:002015-04-24T22:43:29.917-07:00Casa da Sogno..<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">E' stata un'emozione vedere su una rivista la propria creazione.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dieci pagine ricche di fotografie e descrizioni.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Leggere "le sei magnifiche camere.." e pensare: "cavolo ma le ho fatte io..!"</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">La fatica è sempre ripagata, lo dice sempre la mia mamma.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sxmw6I2MUqWrtizRpliZEbZ4PaprfAsNfXPRLN3TDr0Hl1bJ02cVK8U6Yf2EjOefqdUDDd-PAIFNJX_nV5F-s472ouwtnTeM8RFkr0XFibU1ZHTikR0mJwyhP04mtsbIxsE3hODnd7vk/s1600/copertina+cs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sxmw6I2MUqWrtizRpliZEbZ4PaprfAsNfXPRLN3TDr0Hl1bJ02cVK8U6Yf2EjOefqdUDDd-PAIFNJX_nV5F-s472ouwtnTeM8RFkr0XFibU1ZHTikR0mJwyhP04mtsbIxsE3hODnd7vk/s1600/copertina+cs.jpg" height="640" width="442" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grazie a Barbara di Casa da Sogno che quando mi ha telefonato la prima volta non le ho creduto!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mi sembrava uno scherzo!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0MMNcZ8AfIXaF_GobBPq-FUlQtK32_4ly78bSCpvDZ3gBG0R6Cnko7FMy9ccV0p-nBTpiOwTnqIWh9_Lrk5GndLBwWt4UF0qgi2tfyiwCCQ26CXWWpSJjc8O5C8LzZixb4qszt6uiKVZ/s1600/copertina+2+cs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0MMNcZ8AfIXaF_GobBPq-FUlQtK32_4ly78bSCpvDZ3gBG0R6Cnko7FMy9ccV0p-nBTpiOwTnqIWh9_Lrk5GndLBwWt4UF0qgi2tfyiwCCQ26CXWWpSJjc8O5C8LzZixb4qszt6uiKVZ/s1600/copertina+2+cs.jpg" height="640" width="512" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphLVMNJJ0ZlMlD4vURcntaRCC8N9cDnnaB46wNf-_mmqS4WlJMzNwSU3SC0tN1mjdJanGpbF0Whk13Ft1GO72zXfM4BpOuCdiY0jo3zO266uGKfPGlTBtm17uYccWxssfzqJUInwKFi38/s1600/11111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphLVMNJJ0ZlMlD4vURcntaRCC8N9cDnnaB46wNf-_mmqS4WlJMzNwSU3SC0tN1mjdJanGpbF0Whk13Ft1GO72zXfM4BpOuCdiY0jo3zO266uGKfPGlTBtm17uYccWxssfzqJUInwKFi38/s1600/11111.jpg" height="606" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bello... immagino già quando lo sfoglierò tra qualche anno... sarà sempre e comunque emozionante.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grazie a tutti. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grazie anche ai miei concittadini e tutti gli Amici che mi hanno fatto i complimenti.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Le cose, basta farle con il cuore, sono ben fatte.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Buona giornata, di libertà.</span></div>
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<br />BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-505321382763148782015-03-18T23:15:00.005-07:002015-03-19T01:37:01.424-07:00La torta di mele del Cuore... la video-ricetta..<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Ed eccola qui la torta del Cuore..</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">quella che i nostri Ospiti ci chiedono sempre.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- "Oggi c'è la torta con gli amaretti"</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- "E la torta di mele non c'è..?!?!?"</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">...quindi la facciamo praticamente sempre perché è buonissima.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Gustatevi il video e, agli ingredienti, aggiungete mezzo bicchiere di latte.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Se le uova sono grandi non vi serve, se sono piccole si.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ed oggi la faccio per il mio papà. Auguri papà..!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Buona visione..!</span></div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/pURGHSvt2qI/0.jpg" frameborder="0" height="266" src="http://www.youtube.com/embed/pURGHSvt2qI?feature=player_embedded" width="320"></iframe></div>
<br />BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-36592826108957428882015-03-17T00:53:00.000-07:002015-03-17T00:53:48.244-07:00Per la colazione del mattino...<div style="text-align: center;">
...è perfetto..!</div>
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Questo plumcake con noci, uvetta e mela grattugiata per la colazione del mattino è la perfezione..!</div>
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E' una ricetta tramandata da casa a casa, da famiglia a famiglia.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrabLrd4kmlkBLvpteHMKjUVznbDNK5Koi_Wj-r8aPBs5GHlyfHby7aGRJm59Vu1D8dDx33vRbwbwfuedDoM6JCL2H-Jc0hG3s5GWQz2ciRVP0Gd6m-8QgTinoXmt18xRwa7tL5h9lpBDt/s1600/noci-sgusciate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrabLrd4kmlkBLvpteHMKjUVznbDNK5Koi_Wj-r8aPBs5GHlyfHby7aGRJm59Vu1D8dDx33vRbwbwfuedDoM6JCL2H-Jc0hG3s5GWQz2ciRVP0Gd6m-8QgTinoXmt18xRwa7tL5h9lpBDt/s1600/noci-sgusciate.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrabLrd4kmlkBLvpteHMKjUVznbDNK5Koi_Wj-r8aPBs5GHlyfHby7aGRJm59Vu1D8dDx33vRbwbwfuedDoM6JCL2H-Jc0hG3s5GWQz2ciRVP0Gd6m-8QgTinoXmt18xRwa7tL5h9lpBDt/s1600/noci-sgusciate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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Le dosi sono perfette, non occorre mai aggiungere altro.</div>
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Eccole:</div>
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- gr. 180 di farina 00</div>
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- gr. 150 di zucchero</div>
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- gr. 100 di burro fuso</div>
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- 3 uova</div>
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- mezza bustina di lievito per dolci</div>
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- 4 cucchiai di uvetta (fatta ammollare in acqua tiepida, strizzata e infarinata)</div>
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- gr. 70 di noci tritate grossolanamente</div>
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- gr. 200 di mela grattugiata o tritata</div>
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- un pizzico di sale</div>
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- mezzo bicchiere di latte</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmxAGt3pb2OHY9qKKhE5tshWRqATKZ9LDhrWoKMxQAk4tKXtTZ9YCVY9k8UhOMx3k48BdfM5zKw_lhRRiePjklwILsb0OafSjxKszqTERvOT-ThggVjBhBGqQzAuFYIeAekt_yIsMexEU/s1600/plumcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmxAGt3pb2OHY9qKKhE5tshWRqATKZ9LDhrWoKMxQAk4tKXtTZ9YCVY9k8UhOMx3k48BdfM5zKw_lhRRiePjklwILsb0OafSjxKszqTERvOT-ThggVjBhBGqQzAuFYIeAekt_yIsMexEU/s1600/plumcake.jpg" height="602" width="640" /></a></div>
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Non serve avere accortezza di montare le uova o di fare cose particolari.. questo plumcake</div>
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viene bene sempre e comunque.</div>
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Mettete tutti gli ingredienti asciutti insieme, poi le uova e il resto e impastate il tutto.</div>
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Versate in uno stampo da plumcake, imburrato ed infarinato, l'impasto e infornate</div>
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a 170 ° per circa 40 minuti in forno preriscaldato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZmusInKjIYoM6SqsViVeEGd0JjQgwNIlRaKzuYfJbpuESX6O6cAtdg-WqyLOKBV43OIl0ZftVfK0Ex2G7PcU3qs9eqLFz58sDBUcXD0plebvTLuegqum1fUvq0guVF6EI_1cPDD7tiPQ/s1600/Senza+titolo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZmusInKjIYoM6SqsViVeEGd0JjQgwNIlRaKzuYfJbpuESX6O6cAtdg-WqyLOKBV43OIl0ZftVfK0Ex2G7PcU3qs9eqLFz58sDBUcXD0plebvTLuegqum1fUvq0guVF6EI_1cPDD7tiPQ/s1600/Senza+titolo.jpg" height="476" width="640" /></a></div>
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Buono, sempre.</div>
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BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-75919499939959621642015-03-14T02:06:00.000-07:002015-03-14T02:12:36.041-07:00Come a casa...<div class="separator" style="clear: both; text-align: center;">
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"Ogni istante ha un senso. Si tratta di coglierlo.."</div>
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(cit.)</div>
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Ogni istante ha un senso si, ogni dettaglio ha un senso.</div>
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Per me sempre.</div>
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Ed è con la cura dei piccoli particolari che curo i miei Ospiti qui al Cuore.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqI0AEku10DMEiPZipuE6J8lkVisYyAz2v2s1VdsFon55tocs7YUuAOXZNB2W-9xier_kPc6HJlpQYHRBH0GtTVyLQZfwlV3aOzwMagPvL72gZSm05AjDCNykTbxReNIqoyLAfffGe-MN/s1600/IMG_5308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqI0AEku10DMEiPZipuE6J8lkVisYyAz2v2s1VdsFon55tocs7YUuAOXZNB2W-9xier_kPc6HJlpQYHRBH0GtTVyLQZfwlV3aOzwMagPvL72gZSm05AjDCNykTbxReNIqoyLAfffGe-MN/s1600/IMG_5308.jpg" height="640" width="426" /></a></div>
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Una vecchia sveglia, una vecchia foto usurata dal tempo...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7W9UrDfX4Zw33kGjh0pWql-i2GmIDysz6BMVnFW3Uxn_gXDlLbs5EwUOT-i8zpI8t3gUxcpv3YnrRVnRzwkp5yS-hC-eYxgP4W21GMQAOmxGbZtUfyXv1_8LhzkxrgmTaUVxg4T61WR0g/s1600/IMG_5310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7W9UrDfX4Zw33kGjh0pWql-i2GmIDysz6BMVnFW3Uxn_gXDlLbs5EwUOT-i8zpI8t3gUxcpv3YnrRVnRzwkp5yS-hC-eYxgP4W21GMQAOmxGbZtUfyXv1_8LhzkxrgmTaUVxg4T61WR0g/s1600/IMG_5310.jpg" height="426" width="640" /></a></div>
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..un fiore appoggiato da qualche parte..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yjBngcReF5ixgRq1LSTQRBhexLzxM-C7C7IYDK1SYunCstNXoLVNTVMBqjMODg5Bbs1zgmNSw70d7Vj_kv0kh9zW4fpsmgRIrXLGEG6gVHTob802lW2TiWXQ3o2nmTtxwfFwAK44IvUd/s1600/IMG_5316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yjBngcReF5ixgRq1LSTQRBhexLzxM-C7C7IYDK1SYunCstNXoLVNTVMBqjMODg5Bbs1zgmNSw70d7Vj_kv0kh9zW4fpsmgRIrXLGEG6gVHTob802lW2TiWXQ3o2nmTtxwfFwAK44IvUd/s1600/IMG_5316.jpg" height="640" width="426" /></a></div>
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...ninnoli che fanno compagnia e che viene voglia di sfiorare con una mano...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSAHV931pNBmYi7vfV1u2HOTPR787DbXohrStzSqljRB3uJZCsmSxggAKi6avVyL21nZjphssTHWsSQ0NLXk_8xMOZYokAIOlXU5SrI7MXSJahTON69J4C_sZwR3WfmiVAK4y1xWUXb-e/s1600/IMG_5320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSAHV931pNBmYi7vfV1u2HOTPR787DbXohrStzSqljRB3uJZCsmSxggAKi6avVyL21nZjphssTHWsSQ0NLXk_8xMOZYokAIOlXU5SrI7MXSJahTON69J4C_sZwR3WfmiVAK4y1xWUXb-e/s1600/IMG_5320.jpg" height="640" width="426" /></a></div>
<div style="text-align: center;">
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...piccole cose da accarezzare con gli occhi e che ti fanno sentire un po' a casa.</div>
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Qui, al <a href="https://www.facebook.com/bbilcuore" target="_blank">Cuore</a></div>
BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-3693939808997238312015-02-18T02:04:00.001-08:002015-02-18T02:07:13.776-08:00I dettagli fanno la differenza..?<div style="text-align: center;">
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 13.5pt; mso-fareast-language: IT;">Sono almeno 15
anni che il mio profumo è diventato parte di me, si tratta di Teint de Neige di <a href="http://www.lorenzovilloresi.it/"><span style="color: windowtext; mso-bidi-font-size: 12.0pt;">Lorenzo Villoresi</span></a><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: Georgia; mso-bidi-font-size: 13.5pt; mso-fareast-language: IT;"><o:p> </o:p></span><span style="font-family: Georgia;"> </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">“Teint de Neige, ‘tinta di
neve’, l’incarnato chiaro del viso incipriato.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">L’aroma inconfondibile
delle polveri profumate, la fragranza della cipria, il profumo del talco, una
Eau de Toilette soffice, gentile, avvolgente e allo stesso tempo intensa e
persistente.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">Sottilmente pervasa dalla
ricchezza degli estratti naturali di fiori preziosi, memorie del mondo, delle
immagini, dell’atmosfera e della luce della belle-époque.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">Così recita la descrizione
di Villoresi per questo profumo. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">Unico.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">E questo aroma l’ho voluto
anche per il Cuore anzi, per gli Ospiti del Cuore.. infatti ho scelto un
bagnoschiuma ed uno shampoo proprio di Lorenzo Villoresi con il mio aroma
preferito.</span></div>
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<br /></div>
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</span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LWZ63Mcbjn3OcOLvMhtP8d0MXKv3OjOL-APPVYkw_NGKJBAAiBdNK9m_tnhLYvbgPoG_kgkv70VTvOzzZO-MiAWd0qApa48j7m5Mo9_aBdMvbT-_LrMIIJudogqK1CcKrlY_Eaz4Hy1G/s1600/Dettagli+bagno+con+prodotti+Villoresi+foto+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LWZ63Mcbjn3OcOLvMhtP8d0MXKv3OjOL-APPVYkw_NGKJBAAiBdNK9m_tnhLYvbgPoG_kgkv70VTvOzzZO-MiAWd0qApa48j7m5Mo9_aBdMvbT-_LrMIIJudogqK1CcKrlY_Eaz4Hy1G/s1600/Dettagli+bagno+con+prodotti+Villoresi+foto+1.jpg" height="426" width="640" /></a></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Georgia;">Non poteva essere
altrimenti: lo amo.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Georgia;">E lo amano anche i nostri
Ospiti… perché i dettagli si, la differenza la fanno.</span></div>
<span style="background-color: white; line-height: 20px;">
</span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yj-SUj0hIq5RCZ12ljjwk5PMf6qBMpvuojwHVvBKZsmMJAc9SfRQtcTQCMMra9y9jrL1IJNKq8xSecmbMyt9HbOBQI4PxwZimSwbaKwKTcHv8PJBylqSro90r2fUzKz5eHXG7PDpaJV7/s1600/Dettagli+bagno+con+prodotti+Villoresi+foto+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yj-SUj0hIq5RCZ12ljjwk5PMf6qBMpvuojwHVvBKZsmMJAc9SfRQtcTQCMMra9y9jrL1IJNKq8xSecmbMyt9HbOBQI4PxwZimSwbaKwKTcHv8PJBylqSro90r2fUzKz5eHXG7PDpaJV7/s1600/Dettagli+bagno+con+prodotti+Villoresi+foto+2.jpg" height="640" width="425" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Georgia;">Sempre.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-38892078576986673272015-02-13T23:10:00.001-08:002015-02-18T02:41:22.546-08:00Amore..<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace; font-size: x-small;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">"Tra l'innamorarsi e l'amare c'è molta differenza.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Quando una persona si innamora non lo fa apposta: succede.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Ma per amarsi bisogna sudare.. soffrire.. ridere.. stare svegli.. donarsi...</span><br />
<span style="font-family: Courier New, Courier, monospace;">L'amore non succede.</span><br />
<span style="font-family: Courier New, Courier, monospace;">L'amore si fa..."</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">(F. Roversi)</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<span class="text_exposed_show" style="background-color: white; display: inline;">
</span>
<br />
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">La Camera 2 "Eleganza" aspetta i suoi innamorati..</span></div>
<span class="text_exposed_show" style="background-color: white; display: inline;">
</span>
<br />
<div style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">
<span class="text_exposed_show" style="background-color: white; display: inline;"><br /></span></div>
<span class="text_exposed_show" style="background-color: white; display: inline;">
</span>
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<br />
<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"></span><br />
<div style="text-align: center;">
Buongiorno Amici<br />
e buon San Valentino a chi è innamorato<br />
e per ogni forma d'amore.</div>
BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-32866396532658845112015-02-12T23:29:00.001-08:002015-02-13T23:30:19.800-08:00Basta ricominciare.. si riparte con il nuovo Blog!<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Si, basta poco e qui si riparte alla grande!</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Grazie a Catia e Fabrizio di Dynamic Mind che mi hanno dato una mano </span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">(come sempre ultimamente!).</span></div>
</div>
<div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
</div>
<div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Ormai è impossibile riuscire a fare tutto da sola.. le ore del giorno non aumentano, sono sempre 24 e me ne servirebbe qualcuna in più.</span></div>
</div>
<div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
</div>
<div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Ma il Blog è il Blog... molti Amici ci hanno conosciuto proprio dal Blog e qui ci si deve rimettere in movimento e poi non tutti usano Facebook e mi hanno scritto di aggiornare il Blog.</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">E ci sono riuscita con un po' di aiuto prezioso!</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Quest'anno in questo spazio vi presenterò un po' di novità.... </span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">tutte bellissime, almeno per me, spero anche per voi.</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Quest'anno sarà un anno di nuove apparecchiature... di torte con qualche ricetta da provare.. di fiori.. di camere e di matrimoni. Si, di matrimoni.</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Ne vedrete delle belle!</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Eh si, tra pochi mesi aprirà "Il Cuore nelle Apuane" e allora si, vedrete che sorprese..!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Intanto vi dono qualche foto e vi do il benvenuto nel nuovo Blog, dove troverete anche qualcosa di me, qualcosa del Cuore, qualcosa di Instagram e qualcosa di Pinterest.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Avrete modo di contattarmi e, soprattutto, di vivere il Cuore anche da qui.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ed ora ecco la nuova tavola... rose e margherite dentro una vecchia teiera...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41-DMm4LtMqJtZFKHB96YSiELmVsK0Xyht_pPZVnDn_QS0thWVCw65_KtPN1T8XGQza6oiEIUB7wKT8rfTJgYPNYGQzqvrJD4AOw__C54l4AcJZbGimRDpJuEDFCs5M32jT4rTS-kduqe/s1600/DSC_0802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41-DMm4LtMqJtZFKHB96YSiELmVsK0Xyht_pPZVnDn_QS0thWVCw65_KtPN1T8XGQza6oiEIUB7wKT8rfTJgYPNYGQzqvrJD4AOw__C54l4AcJZbGimRDpJuEDFCs5M32jT4rTS-kduqe/s1600/DSC_0802.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">...danzano sul tavolo delle colazioni in compagnia delle vecchie sveglie..</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">.. e si preparano a San Valentino... con le antiche fotografie piene di baci..</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">..e per profumare il tutto.. una ciambella alla ricotta e gocce di cioccolato per ingolosire gli Ospiti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_spcq1dohC_tHD0IHrR_6XjVi9hCdQLRhipTE6klGFXxrzOws7oDum2dPTTmWUWtV9yrU6jsVzKlU8YlNKMWuZ6bbRc6EA_e0nfUk1K8s71C-Pin8oD0C9TiuRLGsJHL4Uvpiv8xrIuF/s1600/DSC_0801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_spcq1dohC_tHD0IHrR_6XjVi9hCdQLRhipTE6klGFXxrzOws7oDum2dPTTmWUWtV9yrU6jsVzKlU8YlNKMWuZ6bbRc6EA_e0nfUk1K8s71C-Pin8oD0C9TiuRLGsJHL4Uvpiv8xrIuF/s1600/DSC_0801.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Come vedete basta poco per rendere speciale una giornata normale.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bentornato Blog.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bentornato Cuore.</span></div>
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BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-50296374525441886742014-12-30T00:15:00.001-08:002015-02-13T23:29:56.635-08:00E un anno è passato...<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ciao duemilaquattordici.. te ne stai andando via.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cosa mi hai portato?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mi hai portato tanto, mi hai dato la compagnia di un marito meraviglioso e l'amore incondizionato di un animaletto bianco che adoro.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mi hai fatto conoscere persone stupende.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mi hai fatto piangere e ridere.. mi hai fatto preoccupare e poi, come dopo un temporale, mi hai rasserenato.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mi hai dato la consapevolezza che fare bene è sempre meglio di non fare o fare male.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mi hai dato arcobaleni di vita e si, di speranza.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mi hai dato ancora la possibilità di coccolare chi, da sempre, ha coccolato me.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mi hai dato la gioia di vedere sorridere gli occhi delle persone che amo.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mi hai dato una Città da amare e da rispettare.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mi hai dato la possibilità di sognare ancora... e ancora.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cosa voglio da questo nuovo anno..?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Voglio tutto quello che già mi è stato dato.. voglio una vita buona come il pane.. anche secco purché sia pane.. perché a meno non ne posso fare.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Voglio arrabbiarmi ancora perché poi il sorriso ha un sapore più buono.</span></div>
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.....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWIrr4wOAf0z0t1OhvEKNj-HOtt0g9tnmPYfW1v84VYe05pKt7d7e2PfwEiIb1We5V4499rvXTQTvDrtWC5MvHLNbaJvrS0LGDDqN2z3j_ALppNcusgV6rZeAJd0M338qd5owqQlW-Tm_/s1600/DSC_0732.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><span style="font-family: Georgia, Times New Roman, serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWIrr4wOAf0z0t1OhvEKNj-HOtt0g9tnmPYfW1v84VYe05pKt7d7e2PfwEiIb1We5V4499rvXTQTvDrtWC5MvHLNbaJvrS0LGDDqN2z3j_ALppNcusgV6rZeAJd0M338qd5owqQlW-Tm_/s1600/DSC_0732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWIrr4wOAf0z0t1OhvEKNj-HOtt0g9tnmPYfW1v84VYe05pKt7d7e2PfwEiIb1We5V4499rvXTQTvDrtWC5MvHLNbaJvrS0LGDDqN2z3j_ALppNcusgV6rZeAJd0M338qd5owqQlW-Tm_/s1600/DSC_0732.JPG" height="433" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Voglio continuare a farvi sognare e... sognare con voi.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Buon anno.</span></div>
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BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-50014668271725285562014-12-04T12:15:00.000-08:002015-02-13T23:31:18.319-08:00Quanto tempo lontana dal mio blog...<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Troppo, troppo tempo lontana dal mio amato blog.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ma da oggi si cambia.. ora, ogni giovedì farò una capatina qui, per me e per voi.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ma cosa avrò fatto in questi mesi lontana da qui..?</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dal 28 luglio ad oggi quante cose ho pensato.. ho risolto.. mi hanno fatto ridere e piangere?</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Moltissime... ed ora ve le faccio vedere anche a voi.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Anche a chi di voi si fosse perso qualcosa su Facebook.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nel Centro Storico di Massa con il CCN Massa da vivere abbiamo organizzato una bellissima "Luminaria", alla sua seconda edizione..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..un altro evento bellissimo è stato "Spiaggia in città" dove due "cocchivendoli" d'eccezione (io e mio marito), hanno donato ai visitatori pezzettini di cocco gustosissimi...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...un "Cuore nelle Apuane" un sogno, un Resort con atmosfera shabby che aprirà la prossima primavera..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...una "Cena Rosa" per la sciarpa più lunga d'Italia e del mondo... la sciarpa rosa della LILT..</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTblNPMwM3CoUZW0JCZzPg3Tevo57IL_IgInQEZPiaFuxncxfe8benAAQjeSqXClo7PSNQkN1_U1iqa9mKWQyS60dt2ddMr32estU7B7Ym3ll3WLd536dDCjEq5nil9IsO3q5Cy0Q8ugX/s1600/cena+rosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTblNPMwM3CoUZW0JCZzPg3Tevo57IL_IgInQEZPiaFuxncxfe8benAAQjeSqXClo7PSNQkN1_U1iqa9mKWQyS60dt2ddMr32estU7B7Ym3ll3WLd536dDCjEq5nil9IsO3q5Cy0Q8ugX/s1600/cena+rosa.jpg" height="234" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...una bellissima festa per il "Campionato di corsa in salita" con Ospiti da tutto il mondo...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..Ospiti che il CCN Massa da vivere ha accolto con un Punto Informazioni internazionale!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I miei giovanotti più volte in vacanza al Cuore... amati, coccolati e festeggiati e quindi io sempre in corsa..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Un'altra bellissima manifestazione sempre nel Centro Storico di Massa: "Massa in forma" una palestra a cielo aperto... fantastica..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E poi la misurazione della Sciarpa Rosa della LILT... che emozione!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dodicimilaseicentodiciannovemetri di sciarpe unite tra di loro.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12.619 metri di meraviglia per la LILT...!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Con persone speciali: Filippo Timi, Mario Lavezzi e Pier Francesco Favino a fare da testimonial per la Sciarpa Rosa.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQtGSfsucvhLTo-RpyxUpGptXXIg1fxvvPVBQmmqwzf1hqRR06q0hyOvUbtla_1zeU_L6saMI5YhCiFHxIFrW4dUYnz76ktbne_c5xLOhNmVAaZAiPYXLXdnOWEygCtb7DHKxJMyxIVI9/s1600/sciarpa+e+timi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQtGSfsucvhLTo-RpyxUpGptXXIg1fxvvPVBQmmqwzf1hqRR06q0hyOvUbtla_1zeU_L6saMI5YhCiFHxIFrW4dUYnz76ktbne_c5xLOhNmVAaZAiPYXLXdnOWEygCtb7DHKxJMyxIVI9/s1600/sciarpa+e+timi.jpg" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..e poi ancora i primi Souvenir di Massa... calamite e cartoline..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">m e r a v i g l i o s i </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioIyAHMiy23jeG8DebZIPQiE-6qx3XTJC-rfr0uVB-8ICLu7_me6_FZWJXFpRkhwFSHxboiIn8CYimMc4GhxPq_nZYdGHaoD1zy7ry_X1l7Eyho55jVDMPol8dvO3iwv_tIFLsQ_nD55R5/s1600/calamite+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioIyAHMiy23jeG8DebZIPQiE-6qx3XTJC-rfr0uVB-8ICLu7_me6_FZWJXFpRkhwFSHxboiIn8CYimMc4GhxPq_nZYdGHaoD1zy7ry_X1l7Eyho55jVDMPol8dvO3iwv_tIFLsQ_nD55R5/s1600/calamite+2.jpg" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..souvenir creati per merito delle bellissime fotografie di Matteo Dunchi...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://www.facebook.com/pages/Matteo-Dunchi-Photography/144502748905396?fref=ts" target="_blank">QUI</a> trovate la sua pagina facebook..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Souvenir che sono in vendita in tutti i negozi di Massa associati al CCN Massa da vivere.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaMRX_xXiZMvFXPb7RWZ5rrPZk6xMMJm4G7LkDWYh2IEWHXZ2W3GqpoXlIGfvL32n13oEfJz57xyVVh4X3mbETORPrpjvVl2GkoQcTg0KZEPan2bWC_Yd3dvurFDqD_rMA7CPAdmjmfmL/s1600/calamite+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaMRX_xXiZMvFXPb7RWZ5rrPZk6xMMJm4G7LkDWYh2IEWHXZ2W3GqpoXlIGfvL32n13oEfJz57xyVVh4X3mbETORPrpjvVl2GkoQcTg0KZEPan2bWC_Yd3dvurFDqD_rMA7CPAdmjmfmL/s1600/calamite+1.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...la festa "T'ho colto in... castagna" che, anche se spostata per il maltempo ha portato migliaia di persone in Città.. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xBuLjfMY7Yt9oCloHHf9DNBl2fsUp5h8uvTb9abvjJkSKf_3NA64tcxj5dyAM8yn-537nh-UChAFmKr9xwwXXGTv_Y9x56MHo-uYZnggyZB-soR4-Ietxss6By_r1oDQ4fkiCyYqPofh/s1600/castagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xBuLjfMY7Yt9oCloHHf9DNBl2fsUp5h8uvTb9abvjJkSKf_3NA64tcxj5dyAM8yn-537nh-UChAFmKr9xwwXXGTv_Y9x56MHo-uYZnggyZB-soR4-Ietxss6By_r1oDQ4fkiCyYqPofh/s1600/castagna.jpg" height="640" width="452" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E poi abbiamo anche raccolto in un bellissimo Sito internet tutti i commercianti di Massa, grazie a Catia e Fabrizio di <a href="http://www.dynamic-mind.it/" target="_blank">Dynamic Mind</a> che ci seguono come... bambini!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Andate a curiosare <a href="http://massadavivere.it/" target="_blank">QUI</a> nel sito di Massa da Vivere</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">e vedrete quante informazioni troverete!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E ancora tutti insieme abbiamo giocato e ci siamo divertiti a fare dei video bellissimi...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">se li volete vedere cliccate <a href="https://www.youtube.com/channel/UCqrd1ljOYJQgQxNQsCIVWrg" target="_blank">Qui per vedere i video</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E poi e poi... e poi il Natale.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Il gran Natale di Massa... con un bellissimo Mercatino di Natale in Piazza Aranci, la Casa di Babbo Natale che anche quest'anno, come lo scorso anno il giorno di apertura, il 30 novembre scorso, ha portato più di 3.000 presenze..!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cliccando <a href="http://www.massadavivere.it/evento-natale-nel-centro-storico-di-massa" target="_blank">QUI</a> troverete tutto il programma del Natale a Massa...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...e da questa finestrina potrete guardare dentro la Casa di Babbo Natale..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">per poter sognare, sempre.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ecco qui, è per tutto questo che sono stata lontana dal mio blog.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E vi ricordo che potrete seguirmi su Facebook cliccando proprio <a href="https://www.facebook.com/bbilcuore" target="_blank">QUI QUI e QUI</a> !!!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grazie </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Daniela</span></div>
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BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-20476223111548780702014-07-11T02:12:00.000-07:002015-02-13T23:32:40.611-08:00Bianco...<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #181702; line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"Bianco, se il mio amore avesse un colore, non sarebbe rosso cuore, ma bianco.<br style="margin-bottom: 0em; margin-left: 0em; margin-right: 0em; margin-top: 0em; padding-bottom: 0em; padding-left: 0em; padding-right: 0em; padding-top: 0em;" />Puro, innocente, tenero, che invita a dolci e delicati pensieri, ma allo stesso tempo forte, tanto forte da reggere in se’ tutti gli altri colori.<br style="margin-bottom: 0em; margin-left: 0em; margin-right: 0em; margin-top: 0em; padding-bottom: 0em; padding-left: 0em; padding-right: 0em; padding-top: 0em;" />Allo stesso modo ciò che sento è somma d’emozione, mistura suprema e perfetta, voce dell’anima, coro armonioso del più intenso mio sentire."</span></span></div>
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<span class="Apple-style-span" style="color: #181702; line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="margin-bottom: 0em; margin-left: 0em; margin-right: 0em; margin-top: 0em; padding-bottom: 0em; padding-left: 0em; padding-right: 0em; padding-top: 0em;"><span class="Apple-style-span" style="font-size: x-small;">(Anton Vanligt)</span></span></span></span></div>
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<span class="Apple-style-span" style="color: #181702; line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-large; margin-bottom: 0em; margin-left: 0em; margin-right: 0em; margin-top: 0em; padding-bottom: 0em; padding-left: 0em; padding-right: 0em; padding-top: 0em;">Domenica 6 luglio 2014</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bianco è il colore che preferisco.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E' il colore che riempie i miei occhi perché con il bianco riflettono i miei sogni.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bianco è il colore che domina qui al Cuore..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bianco è una festa in città.. o una città in festa...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..una città con i suoi monumenti bianchi che riflettono la luna.. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..bianco che fa festa ed allegria.. e l'ultima luce diventa magica..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..come bianche sono le tovaglie che aspettano gli ospiti...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..in attesa di una festa candida, romantica e raffinata..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...che riscalda il cuore, che fa risplendere i sorrisi... di madre e figlio..</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPDqMBbTWF1mQrnA7H2tUo2DQahsrQM_jwtTPGkEJw03cRIVwElW0U56TO-Qb948Bi1EFA1Bz9qSrJr7qJVDscT7h6nSlLzw7jMRIcdGHfqzDIgsfFv7kGJTykZ9LdX0VLp7KhmNtitUx/s1600/IMG_3705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPDqMBbTWF1mQrnA7H2tUo2DQahsrQM_jwtTPGkEJw03cRIVwElW0U56TO-Qb948Bi1EFA1Bz9qSrJr7qJVDscT7h6nSlLzw7jMRIcdGHfqzDIgsfFv7kGJTykZ9LdX0VLp7KhmNtitUx/s1600/IMG_3705.jpg" height="425" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..bianco ed emozionante come i sorrisi di tutte le età..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...sorrisi e bianco di una gioventù laboriosa ed elegante...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...bianco il sorriso e l'allegria di due amici fratelli o fratelli amici..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...bianco e delicato in attesa di una festa bellissima...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...bianco tutto un mondo che sembra fatato..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..bianco e bello che accompagna e rasserena amici..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...perché forse.. basta poco..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..per rendere meraviglioso... ciò che già è stupendo...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> ...una città stupenda Massa... ed oggi era proprio da favola</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">tutta vestita di bianco.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">E tutte queste magnifiche foto sono del caro Amico Matteo Dunchi..!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">https://www.facebook.com/pages/Matteo-Dunchi-Photography/144502748905396?fref=ts</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Eh si, sono stata troppo tempo lontana dal mio blog ma la vita è così, purtroppo ci fa sempre correre troppo, per una ragione o per un'altra.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Però ora è tempo di fermarsi e gustarsi il lavoro svolto.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ieri è stato un bel giorno. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Un giorno dove ho sentito di meno anche il mal di testa.. seduta sul pavimento della Camera 5 "Giardino" sorridevo soddisfatta e mi godevo, insieme a Trilli sulle mie gambe, il lavoro fatto.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Un grazie agli Amici che mi hanno aiutato: Patrizia, Severino e Giovanni con il supporto sorridente di Enrica: grazie..!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ed ora vi lascio alla visione della nuova versione della Camera "Giardino".. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..un nuovo amore..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..una nuova gioia..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...con quei due uccellini lassù...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..e poi scendere a colazione direttamente in giardino..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..si, la amo.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ne avevo bisogno dopo un periodo così e così.</span></div>
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BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-87683173765573333832014-02-13T10:39:00.001-08:002015-02-13T23:41:28.615-08:00Per le antiche scale..<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"Per le antiche scale" è un libro di Mario Tobino che porto nel cuore.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Un Mario Tobino che ha intrecciato la sua vita nel mio Paese di origine e nel posto nel quale vivo ora.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E per le antiche scale non poteva che essere il titolo di questo post alla visione di queste fotografie.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fotografie scattate dalle mani e dall'occhio sapiente di Fabio Gambina, fotografo di Bell'Italia,</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">maestro della fotografia.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E' stato bellissimo vederlo fotografare ogni angolo di casa.. steso per terra o in bilico su un gradino. Che dire..? Soltanto grazie.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mi piace guardare il Cuore con i suoi occhi.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spazio a Voi che entrate al Cuore...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..e quale magia regalarvi piccoli sogni mentre salite le antiche e grandi scale in marmo..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">...scale che non lasciano intravedere le camere ma vi accolgono candide..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">..per accompagnarvi sognando alla vostra dimora..</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Questo è il Cuore. </span></div>
<!--EndFragment-->BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.comtag:blogger.com,1999:blog-9163549198804360106.post-14110505356715771802013-12-30T09:58:00.002-08:002015-02-13T23:42:20.303-08:00Massa... su Bell'Italia di Gennaio.<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Emozione più grande non poteva esserci in questa manciata di ultimi giorni dell'anno per me un po' particolari, fatti di divano, letto, medicine e persone che mi vogliono bene sempre accanto.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Un'emozione che era annunciata e che ancora dovrà finire di emozionarmi, </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">chissà magari verserò anche una lacrimuccia..?!?</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Quando sfoglierò la rivista e ne sentirò il meraviglioso profumo di carta si,</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">avrò ancora modo di emozionarmi!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E' andata così.. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">una domenica pomeriggio di fine novembre, una domenica con il primo freddo dell'anno, quello pungente.. che senti dentro e fuori.. mi suonano alla porta del Cuore.. apro, c'era un ragazzo dai bei capelli, un sorriso delicato ed elegante, con una valigia e un cavalletto fotografico nelle mani.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ho pensato "vorrà una camera".. e invece mi dice: </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"Salve, sono di Bell'Italia e sono qui a Massa per un servizio fotografico. Visto che questo B&B mi è stato segnalato... sono venuto a vedere se mi può aiutare".</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">........</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Il panico mi ha colto in tutta la sua complessità. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Non sapevo cosa fare, cosa dire e allora..... gli ho offerto un caffè :-)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mi spiega che nei giorni a venire avrà bisogno di visitare alcuni posti tipo Palazzo Ducale, il Museo Diocesano e.. altri posti che scopriremo sfogliando il mensile che uscirà in questi giorni.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oddio che emozione!!! </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E non posso nemmeno emozionarmi molto perché sennò mi crea stress...! </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">!!!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ed eccole alcune foto in anteprima della Città di Massa:</span></div>
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Grazie<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> a </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.fabiogambina.it/" target="_blank">Fabio Gambina</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, un Maestro della Fotografia che ho visto "perdersi" in trance a fotografare la nostra amata Massa.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grazie con tutto il mio cuore a Mario Pegollo ed Ernesto Rossi per avermi soccorsa e mai abbandonata in questa bellissima avventura nell'accompagnare in giro per Massa e con un gran freddo un grande Maestro.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Buon anno..?</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">No, gli auguri ve li faccio domani.... </span></div>
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BB Il Cuorehttp://www.blogger.com/profile/06496710894514836290noreply@blogger.com