Dragonfly close up
Dragonfly close up
Dragonfly close up image. A dragonfly is an insect belonging to the order Odonata, infraorder Anisoptera (from Greek ἄνισος anisos, “unequal” and πτερόν pteron, “wing”, because the hindwing is broader than the forewing). Adult dragonflies are characterized by large, multifaceted eyes, two pairs of strong, transparent wings, sometimes with coloured patches, and an elongated body. Dragonflies can be mistaken for the related group, damselflies (Zygoptera), which are similar in structure, though usually lighter in build; however, the wings of most dragonflies are held flat and away from the body, while damselflies hold their wings folded at rest, along or above the abdomen. Dragonflies are agile fliers, while damselflies have a weaker, fluttery flight. Many dragonflies have brilliant iridescent or metallic colours produced by structural colouration, making them conspicuous in flight. An adult dragonfly’s compound eyes have nearly 24,000 ommatidia each. (Wikipedia)
Making Mirto Liqueur
Making Mirto Liqueur
Making Mirto Liqueur. Where is possible to find Mirto in Genoa?!? Rising on the Camaldoli hills at 415 metres above sea level, this fort owes its name to Cardinal Armand du Plessis de Richelieu, who defended the city during the siege of 1746-47. Built in the 18th century, it was later renovated in the 19th century. (http://www.visitgenoa.it/en/richelieu-fort)
Il Marin Gravner dinner
Il Marin Gravner dinner event
Event: Il Marin Gravner dinner.
Chef: Marco Visciola
Restaurant: Il Marin Edificio Millo, Calata Cattaneo 15, Porto Antico
16128 Genova
Controfiletto cardi e zabaione salato
Controfiletto cardi e zabaione salato
In the picture: Controfiletto cardi e zabaione salato.
Chef Marco Viscola & Fabrizio Rela
Restaurant: Il Marin Calata Cattaneo, 15, 16128 Genova GE
Pil pil alla vaniglia pelle croccante agrumi e cicoria
Pil pil alla vaniglia pelle croccante agrumi e cicoria
In the picture: Pil pil alla vaniglia pelle croccante agrumi e cicoria.
Chef: Marco Visciola
Restaurant: Il Marin – Genova
We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
https://www.tempidirecupero.it/