so well that there is no question that 
in particular, the cacao nacional del Peru (and their beans which I have kindly given us and I nibbled throughout the visit, the rest of the energy it took for all these samples ..), vanilla Mananara (Madagascar ), dates the oasis of Siwa (Egypt), honey aroma Wenchi Volcano (Ethiopia), Moroccan argan oil (and food), cardamom IXCAN (Guatemala), raisins Afghan Abjosh of Herat. . to get ns to Europe with the chicken Gascon French, the black bean of Toulouse, the Polish mead (2 bottles for myself assets), the Green Cheese Tcherni Vit, all products that I've tasted and bought some (the trolley has proved workable and assistant to shoulder the burden of purchase). 
Our italics are many and I do not know what not to mention out of respect for each of these products. Briefly exceptional cheeses from Alpine Castelmagno, Bitto of the Valley, Provolone del Monaco Cow Agerolese (Field) to get onto the ocean in the Veneto, the mandarins of late Ciaculli in Martina Franca Capocollo or mortadella Prato by less subtle grain the Emilian and with a flavor of mace, coriander, cinnamon, black pepper .. in short, believe me a long list that would be boring to travel between countries for my tastes and new and some of which you have no way of knowing so far in the type and geographical locations!
I am very proud today that it has learned that the black celery of Trevi Umbria and robiola Roccaverano instead of Piedmont is, neither!
for what I feel, deserves nothing but the entrance to this exquisite and curious journey into the world of the Deans, not to mention in this short narrative note exquisite spots of color that distract from the food habits of small farmers in Africa, Asia and Europe. In short, a carnival of flavors and more!
Another nice moment of the show is the street food that really has little to do with street food or tout court is a better comfort food that can be enjoyed on the street, walking or lying in the shade an almond (the lucky ones) or willow (this is my tree when the spring returns to knock) and that still stands out as the whim that does not really resist. The street food is perfectly suited to become home food.
so pleasant to find the Old Focacceria of St. Francis in Palermo a few years ago I met with her oranges but especially with the famous sandwich with meuza but I admit that I appreciate too, the Consortium with cheese Focaccia di Recco Liguria's beautiful, I would call a cheese similar to soft cheese, but slightly more acidic and salty in the latter (like a cake spectacular only friends can do Liguria), the fried calamari of my Riviera del Brenta, delicate, crisp and dressed in a paper cone greedy, bomblets EXCEPTIONAL Alberobello Puglia, in practice a substantial portion of capocollo rolled and stuffed with cheese (the choice of cheese depends from area to area and ranges from a provolone cheese more flavorful) smoky, crispy, tasty and finished with a few blows to the jaw (in the face of slow ..!).. and finally the piadina here in my part is always to reintroduce the morning when we return from a long evening under the stars!
The street food was even assaulted by what I've tasted almost all of what I mentioned, efficient, fast, sustainable relationship to the portion of money (a portion of bomblets, about 7 / 8, 5 €) short height really a mass of people pounding hungry but was not in the grip of greedy rampage trying to grab as soon as their booty.
very slow in these cases you should try to stay! In
leave the tail section devoted to the exhibitors unless of course that struck me, representing the most typical of conventional events fair and less filtered.
I certainly met producers decided mustards and tasty French cheeses as well as lewd (I can not get out of my head some roquefort papillon, even in the morning, help), however, as producers and little slow in line with quality standards and play under the same amount if do not coincide with what the shelves of the supermarket encounter in our daily actions.
E 'in the same way that a clear manifestation of this magnitude is also supporting the participation of those who did not have money but slow to allow slow to have a voice in an important occasion.
and despite this I was able to find reliable manufacturers, such as Vicenza pasticcerre Loison and learn only now, mea culpa, his cake is enriched with mandarin's mandarin Slowfood late Ciaculli unforgettable essence.
short, everything is knowledge for those who have eyes and ears and the patience to discover where you think you know some useful information or just fanciful about what approach to our taste buds sometimes too addicted!
Ah! little note to all exhibitors who offered tastings behind inviting small reward, in some cases also in my opinion too (50 cents or 1 euro for small samples), all of these address the question that is raised by the consideration that moved me participation in a trade fair should approach the people, even if it means losing some money at the end of the budget (the rest is fair and fair means investment in terms of image rather than immediate gain) rather than applying once again the policy of easy money against all evidence.
Moreover, the price of the ticket, € 20 does not enable the visitor to the tasting generalized rash and greedy but closer to those flavors that those offering must be made available and shared.
Vinitaly and I think the possibilities it offers as consideration of a fare-high-input to its visitors in small doses meant to taste the many wines that collects.
I like to think that the next flavor exhibition as an occasion to meeting for those who read me but especially for all the blogger friends that make me company every day with their recipes and especially with their narration.
other shots in the next post!
.. so how early autumn
the meringue!
to be honest this is a sweet that is not particularly
of my comfort zone
not being passionate lover of the meringue
but was commissioned by those in the cream and meringue
melts your eyes and then realize the pleasure of
joins the responsibility of preparing a cloud as greedy as possible!
the process of course is the same as pink meringues
I posted here , the doses are naturally increased.
to make two discs of 24 cm, I used the egg whites of 6 medium eggs bio.
obviously must be weighed and the result multiplied by 2.2, so we get the weight of the sugar.
of course the egg whites should be at room temperature, remove from the refrigerator very well waking or let cool about an hour before the start of preparation.
add a pinch of cream of tartar to egg whites at medium speed and begin to mount. when they start to buy volume begin to pour sugar gradually increasing at the same the speed of the beaters.
proceed until you run out of sugar and let it install for about 6.7 minutes to allow sugar to melt.
when ready pour the egg whites into a pastry bag and start to draw concentric circles on a sheet of parchment paper the size of the selected disc tray.
for the meringue in the photo I used a square and a mold to create a little flower 'of irregularities in the cake. Naturalmene the form must be chosen at will!
proceed until depletion of the meringue.
bake at 70 ° C for 3 hours. the meringue is cooked when it's dry, crisp and light. if you can still slightly damp and forget to put out the fire inside to when the temperature goes down completely.
Whip the cream.
I used 2 packs of 250 grams of cream that I leave me in the freezer for ten minutes before mounting. I mounted a couple of tablespoons of powdered sugar, in my opinion is the right amount to not make too sickly sweet.
you may decide to place the raspberries into the meringue. in this case, the fruity taste of raspberries and sour taste softer and counteract the sugary meringue. It 's the difference that I personally prefer. In
meringue of the picture, because lack of red berries, I opted for the classic version with chocolate, cheese and breaking up about 100 grams of dark chocolate of good quality which I combined with whipped cream.
with the pastry bag to distribute the cream on the first hard trying to create concentric circles. support the new disk and put in refrigerator.
small note: the cream tends to soften the meringue. I prefer a meringue a little 'softer and mountains so sweet about an hour before the attack. But know that if you prepare the meringue in the morning to the evening, or in general in advance, it is best to reserve a few hours before the assembly does not soften too much for the meringue.
