Sharp Shooting Pain In Left Side Of Neck

Groundhog



And two, most likely this year they say (the famous last words) which will be the photocopy of last year, or snow in large quantities.
bring the truth at last year's snow Duno me a little 'pre cut the legs off the road by many "dangerous" but is now past.
Although the two snowfalls this year have already cost me thirty covered the outlook is more optimistic, because here in Brinzio which lies is the cross-country skiing is a major attraction for enthusiasts of Nordic skiing, another attractive for the youngest is the hill of the red half of Motta bobbisti grass. Meanwhile, I
Ionel basis of Chocolate cream and roses will bloom if they are ..... and if they are persimmons? Until next


AIROLDI FRANCESCO

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here are the photos






some glimpses of the inn

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After a bit 'of silence here we go again with many new and plump, the "press" in Duno is now a memory, precious we are discussing, now we must focus to grow our new creature "La Locanda del BRINSC" on Brinzio via Marconi 5 Just before the petrol station can not go wrong. The decision to change local
was painful but unavoidable as I realized that Duno, despite my stubbornness, is outside the world but here it is much more to Brinzio close to civilization (we are only ten minutes from Varese.
The inn is very different from twisting the environment is a bit rustic and neno 'most elegant, although there are three fireplaces that create a beautiful atmosphere, the wooden floor makes it hot and welcoming and then we are the same as always as our kitchen, it's my impression, or I'm writing as a flyer?
better stop before you go beyond, we close with the past and look to the future.
Then they tell you when you go to come Brinzio to greet

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QUALITY 'or




For some 'time I happen to find difficult to understand, the world dlla food is changing, mind you do not evolve as years ago, looking for those places where one could find the right product, I remember my father and friends from Saronno is leaving for Mortara to eat the duck rice paddies of Vercelli for frogs at dawn for the nose.
we left on Sunday early enough but not too much and with the excuse of "ate" it was a nice trip, however, there was talk of a few hundred chilometrima it was happy to find the gems.
often went to restaurants in the country and sometimes in local farms and others in a certain tone with considerable monetary outlay in the family since we were five, but it was done.
Now it is strange to me I find the owner of a restaurant at 3.5 km from the state or by Cuveglio Valcuvia, I wander like a top, physically and by phone to search for the excellent product to offer to my guests. For example
mushrooms, only porcini mushrooms and fresh Caesar, can you provide "Mushroom house" of Gemonio, truffles, both white and blacks, "Grazioli" in Milan, cured meats and game, "SELECT" Occhiobello , the salami of Cinta Senese "COTTAGE FOOD" in Varese and so on for many other products.
this product if you want to search only the hairs have a great "sin", so if you want to set the price.
a result, the price of raw materials affects the final settling on an average of € 12.00 for the first excluding the nose, and € 15 for second.
In market there are other products that cost less than half but that "price" I'll bet I can not economically speaking from a raw material of excellent serving (appetizer, first, second and side dish, dessert and coffee cafe kills ) at 18 or 20 € or so. Turning
see nearby, and I must be honest with envy their restaurants almost always filled with really bargain price, something is wrong.
Another thing I do not understand why people fly on airplanes or shabby slips in the Moroccan market or Kenyans without problems and then tells me that the road is dangerous to come to Duno, What do you say?
What do you say I'm holding that better times are at the gate or even me for most of the premises and offer food at a discount?

Francesco Airoldi

Fakku Down March 2011

FULL PRICE WOOD



As previously announced, and the rest was easy to forecast these storms with the summer heat greeted us, or better service is now a half, during the day he still enjoys september, but the warmth of the morning and after 20 here in Valcuvia takes the sweater.
The terrace with view only works in the south windows open just to change the air is coming in the fall.
even more than last year I raise a matter the first key to the season, as well as mushrooms and truffles, "firewood" is because you have opted to ban the heating on gas in exchange for a wood stove with brazier at sight (I'd say only about pollution, my sense environmentalist, save the planet, be it also, in addition to significant cost savings and then the fire because its beautiful, concedetemelo).
So in summary, two fireplaces in one room and one in the bar, and the stove still in the room, all wood at that time. It will be a grueling
bring firewood up from the cellar, but when you enter the room and feel the warmth and dry the scent of a typical home of beech ..... THE DEVIL AND THE FATIGUE GPL
Goodbye

Francesco Airoldi

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Wow the Assumption and its bustle is forgotten now, but alas quet'anno was reduced to one week of intensive work, not the most beautiful three summer months or a year last the entire month of August, patience is now gone.
Then how do you say "I stagger, but do not give up", actually refers to something else but in this situation fits me perfectly. From
quste shares after the storm quieted the night the temperature was lowered significantly to Prosimii sroscio I guess a bit 'strong' Farewell Summer ", another thing I did predict this was the phone call earlier in GRAZIOLI my truffle " I hand the first truffles sound like an invitation to interest you ????" and then fold away like a nice three pound.
Emhhh .... I'm lost in it as the first valid truffles arrive after Defatted the first half of September with the first fresh and the first rains, we hope that bodes well because if you do another year like the past (few ugly and overcrowded) are in bad shape.
I hope that in September / October there is the long-awaited and longed-for economic recovery alrtimenti think tatrufo waste so much good and no one can afford it even once on a whim, all garbage would be a very great sin.
Apart from this I hope you consider my bucolic ringalluzzisca a bit 'in all fields or we wait a long, cold winter, warm us with grappa amen.
Excuse me but I can not do serious talk for more than seven or eight syllables. So let's recap
UNPO ': laripresa economic, high-quality truffles and mushrooms do not follow a wheel maybe a good year wine ...... Expect a wonderful autumn. HEALTH



Francesco Airoldi

Dark Stool After Drinking Wine

my work cut out



I'm back is a bit 'I do not write that, I was quite imppegnato, work is my second son was born the search for raw materials in short I have the Avot my beautiful TODO.
Let's see where to start, MMMMMMMMMMMMMMMMMMMM ... A
is finally the season opened the throttle to work outside veranda and eventually took over the phone to ring, not only for vendors seeking pecuniary but also for guests who book, very well. THEN
21/07/2009 ELIA was born our second son 3040 grams of health did not know that joy.
And finally, in my wandering in search of early I finally found the salami and fresh porcini CINTA SENESE cantarellus without forgetting the groceries, chanterelles for friends, it is understood that I could tell you I get up at 4 am to collect them, then cook them with clean outline of a hard day's work, all bales did not believe those who said what unless you have a puscher with good stuff.
Okay but there are excellent raw material suppliers, call them and they will bring tuttoil contact is the first time as pr salami boundary I went to Tuscany and I have talked to the farmer and we agreed, and now when I need the salami Chiano and he sends them by courier fridge.
comedic Treviso beware of the "Institute faso me" Now I leave
sno arrived to clean the mushrooms soon.

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Cross Wearing Undergarments

then 10 large eggs for kilo of flour, no oil or salt (not and a salad) and a vigorous mixed, an hour's rest and we are ready to make ravioli.

Today I chose to stuff them with a filling of the tail vaccinara , 4 hours of cooking it took to prepare it, then eggs, pepper and parmesan filling is ready.

The dough is silky smooth and soft to the right place, the thin sheets do not require water or egg to seal them, remove all the air and cutting with the wheel, you're done.

What do you say, that for a long time ago, the chef is sufficiently user-friendly package of ravioli, but it is here that falls your ass so far at least around here are still not able to find a restaurant that proposes a homemade ravioli, at worst bought the Metro, or some lucky chance in a pasta factory.

far as I'm concerned I have chosen the way home certainly more expensive and time consuming but definitely more satisfying to the palate.

Francesco Airoldi

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Eila !!!!, should be sritto with h (ACCA) ITALIAN but I like my kitchen and so I do not like the Sleng (write how to eat).

Today is my day closing Wednesday ......... that ass, I just finished the kitchen to turn the weekly cleaning, hood, oven, stove and all the tables and a large groomed to pavimento.UN GREAT DAY OF REST.

miacollaboratrice Today has been fantastic to me and never indulged in all the huffing or menon never let me out, also because sometimes I deserve more than a vafffffffa.

Tonight maybe we're free pizza by the lake and then to bed and tomorrow we start again.

Airoldi francesco

Xblade シリアル

hello, I
Airoldi name is Francis and I was born in Saronno on 25/12/1976.
I cook for almost 17 years of experience in Italy and then the Board about the etheric is prartito Capodarte chef and finally at the end of the second level and here I am owner of my first restaurant my torc, or more precisely "ur torc restaurant ".
I decided to open envi blog to communicate with all those who want to vent or give advice insult (fairly) modern kitchen and dining.
And after this little introduction to tell you ............. WELCOME!

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A world of convenience or almost

Hello to all readers,

The question I ask myself is, where is the convenience if you have then we call pocket yours. Explaining the concept.
I was looking for a cheap sofa bed but at the same time it goes well with my daughter's room. After some research, found avevmo the model in a store "world convenience."
addition to the purchase price of course we wanted to add shipping.
The expedition took place a week after the first plot twist here and a sofa bed is not working properly and then you must remove it and the workers at this point Stricchi dviano the laminate on the corridor and leave us two fine scratches on the parquet. The same evening I note what has happened and unfortunately my appearance to signal the return of the damage these merchants.
After another week we bring the sofa and taking it to report the damage already done, we recommend you call the sales department
then I call the sales department the following Monday and informed me that I will be contacted.
After a few days, a person calls us to give us this good news, "As the damage has been reported too late, you can not blame them for that."
Obviously, I'll discuss are made but there was nothing to do.
How can 'deduct the cost always has a certain limit.

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WE STILL!

excuse our long absence!

in December CUSTOMERS SNAKES

absorb all our energy!

was really hard ... a month between the demands

absurd people, packages, gift

to do, working 7 days on 7 ...

with the store open 10 hours ...

the evening pass is sacred

on the couch doing nothing!

however strange things have happened there ...

and we recorded everything for you! :)

be patient ... And I'll tell you EVERYTHING!