Sumeet Blender In Malaysia

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