Tag Archives: foodie

Galway Oyster Festival

15 Sep

L’estate ormai si allontana ogni giorno di più, è meglio farsene una ragione. Avete notato che la mattina vi svegliate coperti dal lenzuolo e che finalmente iniziano a diminuire su facebook le foto al mare dei vostri amici? Oggi, però, voglio mantenerne vivo il ricordo ancora un po’, dedicando questo post a uno dei simboli più succulenti dell’estate: i frutti di mare. Chiunque mi conosca un po’, è al corrente della mia dipendenza dai frutti di mare, dalle cozze in particolare. Non è solo una questione di gusto, ma una sorta di “sapore della maddalena”, come scriveva Marcel Proust: la capacità di alcuni profumi e sapori di risvegliare antichi ricordi. Così, davanti a una bella impepata di cozze, mi vengono in mente le tavolate al mare da piccola, quando ne eravamo così tanti che un solo tavolo non bastava, mia madre che ci costringeva a prendere una compressa di Bactrim prima di mangiare i frutti di mare e le gare per accaparrarsi l’ultimo mestolo…

Allora, se come me perdete la testa per i frutti di mare, correte sul sito della Ryanair e prenotate un biglietto per Galway, in Irlanda, dove dal 28 al 30 Settembre 2012 si terrà l’imperdibile Galway International Oyster & Seafood Festival.

Famous for being one of the most internationally acclaimed food festivals in Ireland, Galway International Oyster & Seafood Festival takes place every September in one of the quaintest harbours in Ireland. Throughout the festival weekend the city comes alive with concerts, cooking demonstrations, parades and many other international events to whet your appetite.

If you’re a true seafood lover, you shouldn’t miss out on the chance to taste the best seafood recipes joining the famous Seafood Trail in some of Galway city’s finest restaurants, which will be serving the freshest oysters in Galway and a wide range of local seafood prepared with creativity and flair.

Moreover, for the 2012 edition there will be one more surpise. Thanks to the association with Failte Ireland, the festival will have a very special focus on Irish food heritage this year, engaging visitors with a series of light talks called “Tales by the Sea”. Free storytelling sessions and traditional marquee events throughout the city will tell visitors the story of Galway, exploring its connection with the sea, its produce and the communities that relied on it from its founding to modern day.

Finally, for a non-stop afternoon of entertainment, don’t miss out on the Guiness World Oyster Opening Championship, a truly hilarious event featuring contestants from every continent competing for the world title and valuable prizes.


Foodspotting: for real foodies 2.0

16 Aug

Launched in January 2010, Foodspotting is foodies’ ultimate social network. It allows foodspotting appusers – oops, foodspotters! – from all over the world to share information about their favourite foods. All you have to do is take a shot of the selected food with your mobile and then submit it to the website/mobile app, adding a short description of the dish and geotagging the restaurant where you spotted it. Once a picture is posted, other users can add more info to it, for example letting others know of other locations where they tried the same dish; they can also nom foods they’ve tried and love (a function similar to Facebook like button) or flag it, by correcting imprecise info about the dish. Users who are awarded more noms get featured on the main page and get closer to the status of “food guru”.

Now, if you’re thinking this is just an app for crazy people hung up on food, you couldn’t be more wrong. Yes, you can definitely find weird stuff like Halloween pizzas, double animal burgers and pineapple bread, but you can also find excellent food spotted by experts like the Travel Channel and Zagat. Let’s have a closer look at some of the things you can do with Foodspotting:

  • Create a guide: guides are the easiest way to share a list of foods and drinks you recommend. By creating a location-based guide, your recommendations will be instantly mapped and accessible via mobile. So, whether you’re looking for a selection of vegetarian restaurants on the Gold Coast, Australia, or healthy places around LA, or you just want to have a look at the weirdest menus from around the world, you simply have to shuffle through other foodspotters’ lists.
  • Meet new people: are you looking for somebody to share your passion for fine dining with? Foodspotting is the place for you! In its huge community you can find foodies from all over the world, from a “giddy gastronaut and globetrotter” (J. Roncelli from California) to Moriza from New York who claims that “bread is for birds and beer is for bears”.
  • Set your location: search by type of food, place or person and ask Foodspotting community to help you eat your way through wherever you are.
  • Blog: take a look at the constantly updated blog and find out about the best deals in your area or the latest trends in pasta making.

Is it too good to be true? Hold on, there’s even more coming! If you’re hungry for work at the moment and not just for food, you’ll be glad to know that Foodspotting is hiring. It’s a small team (currently eight people) but they offer competitive salaries, company-paid healthcare, paid holidays, flexible hours and plenty of opportunities to eat tasty food. They’re looking for people to work in their industrial loft in San Francisco’s SOMA area, but should you prove to be an amazing fit for this role, they would also consider relocation opportunities. You can apply via LinkedIn or email links to applications you’ve worked on to jobs@foodspotting.com . Good luck!

Made in Hamburg

21 Jun

Sono stata assente per qualche giorno, ma era per una giusta causa, lo giuro! Ho fatto un salto ad Amburgo, Germania, per scoprire se la tradizione gastronomica tedesca è solida quanto i loro bund! D’accordo, la verità è che sono partita con un pregiudizio da fratello minore sfigato, con la prospettiva di assaggiare qualche misero salsicciotto abbrustolito con senape e crauti e poter dire con orgoglio “almeno in questo siamo i numeri 1, tiè!”

E invece… sì, i salsicciotti abbrustoliti ci sono (e non sono neanche così male come credevo!), ma la cucina tedesca mi ha sorpreso per la qualità delle carni e la varietà delle salse che le accompagnano. Per non parlare di sua maestà Kartoffel, regina degli ortaggi, preparata in ogni forma contemplata dalla geometria euclidea e tipo di cottura.

Vabbè, ma vuoi mettere i vini italiani? Il limoncello di Sorrento? Il Passito di Pantelleria? Cavolo, almeno nelle bevande saremo i numeri 1, no?


Non dico che non siano tutti prodotti unici e dal gusto inconfondibile, ma c’è tanta gente curiosa e creativa lì fuori, come Mirco e Lorenz, i due giovani inventori della fritz-cola, la risposta tutta amburghese alla celebre bibita americana. Ad Amburgo la servono in tutti i bar e ha riscosso così tanto successo da superare in pochi anni i confini nazionali ed affermarsi come degna bevanda da servire nei pub accanto alle storiche Weissbier. Giovani, con capitali limitati, ma tanta determinazione e un’idea forte: questa è la vera ricetta da copiare, altro che Coca-Cola®.

Mirco and Lorenz met each other when they were both boy scouts. They decided to work for themselves during an InterRail tour in 1999 and jotted down their ideas in a notebook containing possible business models that ranged from opening their own bar to managing a cleaning company. It had to be something that could offer a fun lifestyle and allow them to spend a lot of time in comfy cafés. One day, sitting at their kitchen table over frozen pizza and cola, they came up with the idea of creating a cola drink that was better than the leading brand on the market. A cola with lots of caffeine, a little less sweetness and a twist of lemon.

Step two was emptying out their saving accounts to get an initial capital investment of around €7,000 to start their project. After extensive research into a new cola recipe, the two managed to obtain the necessary ingredients from pharmacies around Hamburg. There were a few minor drawbacks, but with a little help, they finally created the ultimate recipe for their new drink.

The logo and name of fritz-kola was the result of very pragmatic considerations. There wasn’t enough cash to design a logo and make sure that it met legal requirements, so the two friends used their own faces as a logo instead. As regards the name of the cola – which of course had to be catchy and positive – they simply thought to ask people. A survey was carried out in front of a shopping centre and the friendly North German name ‘Fritz won the race.

In January 2003 the first order was placed and 170 crates of fritz-kola were produced. At first, the crates were stored in their parents’ cellars, in their backyards and in the laundry room, until in 2004 a major milestone was reached: the bottles were moved into a warehouse in Ellerbek, near Hamburg.

Two years later, fritz-cola launched two new products (sugar-free and coffee-flavoured colas) and the drink made its debut in Holland, Austria, Switzerland and Spain, this paving the way to the Fast Climber Prize which was awarded to the Hamburg company in 2010.

In Praise of Coffee

13 Jun

7.00 a.m.: your dog chewed your brand new shoes… again!

11.00 a.m.: meeting with Country Manager to discuss your project… hold on, wasn’t it tomorrow?!?

5.00 p.m.: your boyfriend is stuck at work: bye bye to the Argentinian restaurant…

With a day like this ahead of you, may the exquisite force of chocolate and coffee be with you!

use the force

What comes to your mind when you hear “Italian excellence”? Fashion? Art? Fine cuisine? Poetry? All of this and much more! Maybe it’s because I’m sipping one while writing this, but I’d say right away COFFEE! I bet we’re all more than familiar with that feeling of disappointment and frustration when ordering a coffee abroad. That watery coffee flavoured drink is just a distant relative of the original Italian espresso and the worst part comes when, with a glimpse of satisfaction in their eyes, the foreign hosts ask you: “So, what do you think of my coffee?”

That’s the moment when you realise that lying is sometimes the best option and you let your naïve smile disguise what actually crosses your mind: Nice try. Better luck next time.

As a coffee buff, I always appreciate new coffee-based beverages and desserts, especially when created to be practical, portable and ready to use when you most need a rush of blood to the head.

With 80 years’ experience in coffee making, illy seems to get what I mean by launching a full range of premium coffee beverages to satisfy every need: pure coffee for a mental boost; with frothy milk for that creamy taste; mochaccino for indulgence.

Mmmm… I’ll go for a mochaccino, thanks.

Taste of London 2012

29 May

Se dopo tutto questo parlare di cucina estera, siete ancora convinti che “fidarsi è bene, ma non fidarsi è meglio”, allora dovreste seriamente considerare di fare un salto a Londra dal 21 al 24 giugno 2012. Sul modello della rassegna gastronomica che si è svolta a Milano la settimana scorsa, sta per avere inizio a Londra il Taste of London 2012: degustazioni all’aperto, seminari gratuiti e gare tra chef di fama internazionale che si daranno battaglia per sorprendere i palati più esigenti con ricette mai sperimentate prima!

Londra affila i coltelli e si prepara alle olimpiadi… del gusto!

With the most international range of food and drink events that span 12 cities around the world, Taste Festivals have become the most respected event for the food, wine and restaurant industry, and one of the most relevant fixtures on the foodie calendar for informed consumers.
From June 21-24, fine dining will be transported to Regent’s Park with Taste of London for four days of summer eating, drinking and entertainment. 40 of the city’s best restaurants will dish up their finest in an unbeatable gourmet feast, while 200 producers will provide a bounty of the most delicious food and beverages, so that guests may sample and shop for a range of produce in the laid-back atmosphere of Regent’s Park.

Taste of London’s international atmosphere will be even more emphasized this summer as five of the world’s most talented chefs are going to serve up an exclusive dining experience for a limited number of guests. Each chef will introduce their individual course in person and a top sommelier will pair every dish with the very finest wines.


Come risaputo, la forma superlativa degli aggettivi si usa per paragonare due o più elementi all’interno di una categoria. Come regola generale, il superlativo in inglese si forma aggiungendo il suffisso -est agli aggettivi monosillabici oppure usando la perifrasi the most con gli aggettivi polisillabici.

Taste Festivals have become one of the most relevant fixtures for foodies.

40 of the city’s best restaurants will dish up their finest in an unbeatable gourmet feast.

Ma cosa succede con gli aggettivi bisillabi oppure con quelli che terminano in -y o -e? Ecco una tabella che riassume i casi più comuni:

Tipo di aggettivo



+ -est (the tallest, the smartest, the coolest, ecc.)

Monosillabico che termina in -e

+ -st (the finest, the bravest, the widest, ecc.)

Monosillabico che termina per consonante preceduta da una vocale

raddoppia la consonante + -est (the hottest, the fattest, ecc.)

Bisillabo che termina in -y

ì + -est (the happiest, the prettiest, the funniest, ecc.)


the most (the most interesting, the most careful, ecc.)

Già così sarebbe sufficiente, vero? Ma a complicare il tutto arrivano come sempre le forme irregolari!

Forma base


good the best
bad the worst
little the least
much the most
far the farthest/the furthest

Tattooed bananas

19 May

Manca ormai poco all’inizio della finale di Champions e sento uno strano fermento nell’aria. Non che mi importi di calcio, intendiamoci. È solo che riconosco i segnali nell’ambiente circostante. Lattine di birra disseminate qua e là, un pacchetto di patatine al bacon, manovre ingegneristiche per assicurarsi che l’antenna non venga meno sul più bello e una massiccia occupazione del divano come a dire “stasera questo è il mio castello”.

So che tra poco inizieranno gli urletti eccitati, le frasi di incitamento e gli spergiuri infuocati contro qualche ragazzo in pantaloncini. Adesso si è aggiunto anche il rumore di un martello che picchia nell’appartamento al piano di sopra: non escluderei che anche lì si stia svolgendo qualche rituale pre-Champions.

E allora, prima che lo spettacolo abbia inizio, meglio provare ad evadere cercando rifugio in qualcosa di surreale. Cosa c’è di meglio delle banane tatuate per alienarsi dalla finale di Champions?

The American artist Phil Hansen – already known for his multimedia works of art – has been creating a buzz lately with his tattooed bananas. Using banana skins as canvases, Hansen reproduces some of art history’s most famous masterpieces simply by using a pushpin. Then the magic takes place! As the banana naturally turns brown, his work of art appears under our mesmerized eyes! Now, that’s cool! An effective example of what Hansen calls “everyday creativity”: creativity that stays with you all the time, that takes you from the ordinary to the unknown by fusing together different processes to create unexpected outcomes.

You can find more about his technique, projects and mission in his book due out next month, Tattoo a Banana: And Other Ways to Turn Anything and Everything Into Art.

Now, I bet you’re thinking about that single banana left in the fruit bowl on your kitchen table, aren’t you?


13 May

By the way: mi sa che è arrivato il momento di spiegare il significato di foodienglish. Ogni volta che mi chiedono come diavolo si chiama questo blog, la tipica reazione è: “ah, come Food e English”. In realtà, no. Ma inizio a credere che la scelta sia stata troppo criptica. La parola esatta è FOODIE,uno di quei neologismi della lingua inglese sul quale il mondo anglofono si spacca a metà. C’è chi lo considera un ridicolo vezzeggiativo da evitare a ogni costo e chi lo adora perchè è pratico, efficace e grazioso!

Urban dictionary – un dizionario online dedicato ai neologismi e allo slang in lingua inglese – è la fonte ideale per scoprire le sfumature di significato e le connotazioni più esilaranti di questa parola. Ecco un esempio:

A proletarian or member of the middle class who occasionally eats quality food, often of the type enjoyed by the higher classes but sometimes “exotic” food of foreign lands. What the foodie calls “gourmet,” the upper class or upper middle class will simply call “food.” Foodies often enjoy displaying their knowledge of food, which they must acquire since they must prepare it themselves, not having the financial means to regularly have others prepare it for them.

Non è una delle definizioni più efficaci che abbiate mai letto? E se questo non fosse bastato a convincervi dell’utilità di Urban Dictionary, sappiate che non esiste modo migliore per scoprire che l’80% delle parole inglesi hanno una possibile connotazione sessuale. Parola della community di Urban Dictionary!