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emotional Hotel Grouper away

we wanted! It was time: I write are months of emotions "reflected" available from the kitchen that I have the pleasure to taste and continue to amaze and delight me with memories, stories, suggestions related to this beautiful island .... but I always missed the other element, as exciting, which is more creative and decisive: that of the DO. For obvious reasons, do not prepare food in the summer, but now that the quiet of autumn and the closure of the hotel brought me back to the warmth of my home and to regain possession of my intimate, resurface the "old pleasures."

One of my great pleasure this season (besides cooking) are the evenings at sea:
the water temperature is wonderful and fantastic. Yesterday in
Chiessi bathed ... I have only took the sun with bare feet.
E 'this is the best season to visit the island Elba, I have no doubt

The water is absolutely crystal clear ...

crowded beaches are a distant memory and I enjoy the scent of the island in complete solitude

I find great satisfaction in being able to entertain friends (who season are often brought to overlook), share food and time with the patients, recovering areas of the self that inevitably season are compressed. Relaxes me and I enjoy preparing food, I find that it is a silent yet full of meaning and "unspoken words" to express gratitude, joy and festive feelings. In doing so often I smile because I discover a wide range of pleasurable sensations in words (although I have always held a big talker) and that instead I can hardly express the act of kneading, mixing or simply designing a plate, come out in a natural way.
This reasoning is this joyful riot of intent, you'll see, are the ABC's "emotional cuisine" here at CERN, but the thing that really excites me more .... is that it is a way of interpreting and propose that the kitchen does not have fathers or mothers, "but belongs to everyone. In
Michele Nardi I found the ability to clearly express this in a context that is related to catering logic often far from everything, combining technical knowledge and a passion and ability to play the game ... but the kitchen and emotional 'within us. It 'a language that we learn as children, when we make our very first experience of love (the mother who takes care of us, for example) and continues to develop his alphabet at every opportunity to share.
Here today, thanks to the wonderful day and my desire to find good friends after the long summer break, I started the kitchen to prepare their dinner.
I had a pumpkin (very beautiful), which was given to me and I noticed that the fields are found in abundance in this season of my beloved herbs and thought I'd give to them the scent of autumn "wrinkled". So I wanted to prepare the pumpkin gnocchi that condirò with the scents and colors of my favorite season ......

The various phases of the potatoes and squash, before being "reduced" in gnocchi

At this point I just to grasp the trash and go for herbs. I will try to implement some of the lessons received in recent years and will serve my dinner with great affection.

I know, the comparison with Michael Nardi is impossible but the rest is not even sought: joy in the encounter, good intentions and desire to share a handful of stories (to recover the months of separation) will be the ingredients for my dinner with friends tonight .... for this reason, I can say now the kitchen's emotional Maciarello Grouper is moving in! GNAM:)