Monday, February 14, 2011

Rastafarian Nail Designs

TRATTORIA plants of MOROTTI STEFANO 24022 Alzano Lombardo (BG) - 27, v. of Alzano tel: 035 510080

Alzano means, as well as culture and tradition of beginning the Valley, also in terms of km of cycle Valseriana beautiful. Let's say that for those who love walking in the stretch of bike path that goes through Alzano along the banks of the Serious, it is the top!
Just on the banks of the Serious, the plants in place, there is the eponymous restaurant where the proprietor Stephen Morotti, offers the cuisine of Bergamo in a sober atmosphere. This is a classic local restaurant once, and well-kept vintage style. 'S the classic spot for small family, where every member of it will feel welcome, because of the atmosphere family that Stephen and his staff are able to recreate.
Given the strategic nature of the place, the restaurant is a favorite destination for groups of hungry cyclists and athletes, after exercise, want to enjoy the pleasure of tasting the typical dishes: casoncelli, pasta with game, stews, roasts, and horse meat the other depending on the season.
In the summer, also at the restaurant Plants has a large open space in the countryside where the breeze makes it pleasant Serio lunches and dinners. In addition, this season, the club went from 50 seats to 130 and, with difficulty, is not the place to stop and sample the delights that the restaurant offers.

mushrooms, sausage, pasta homemade , grilled meats, wild hair, homemade cakes, horse meat, stew, roast, polenta taragna on demand, cost and Argentine beef, are among other delicacies that you can enjoy a ride or walk and another ... Stephen and his boys also organize small banquets, lunches or dinners and fixed price menu for lunch. If you pass along the track, do not visit them would be a shame!

Friday, February 11, 2011

Coffee Table That Holds Belt Buckels

Spring is coming ...

hello ... with these beautiful sunny days in a greenhouse temperatures begin to rise and are not slow to wake up carnivorous

here are some:

Dionea B52

Dionea Dracula

Thursday, February 10, 2011

Cover Letter Apartment

RISTOFANTE IL - 24022 Alzano Lombardo (BG) - Via G. Mazzini, 41 Tel Fax +39.035.51.12.13 +39.035.47.20.256 Em @ il: ristofante@ristofante.it

Still touring Alzano, if you love good fish (but not only ...), the oriental / Japanese, good food and elegance, is a must to drop by and Titta Silvia to Ristofante.
For the uninitiated, eating Ristofante means to enter the room of one of the most famous Italian chefs. Titta, in fact, is none other than the famous chef Giambattista Manzini, the father of sushi and sashimi from Bergamo that is the tradition of the rising sun combined with the raw materials of our earth ...
Via nori, away the rice, and in their place, in our local cabbage leaf and corn polenta full of our private only starch. Everything is correct in typical Japanese style sweet and sour.
Want more to entice them? Personally, I no!
But if this were not enough, another reason to visit Titta and Silvia is the sheer elegance of the room, a wonderful place, great attention to detail, with everyone guaranteed a great impression on your guests. Mine was a winter visit, but honestly I'd go back in the summer and sit in the beautiful garden of this carefully restored villa of the '600.
Returning to the kitchen, Titta likes to call his cuisine as one of the digestibility and at the same time, "to market" (understood as a meeting place with the product). Essentially there is the idea of \u200b\u200bmarrying the value of the product with the nutritional component of each dish, all in order to combine the best combination of flavor and health. To this end is the basic raw materials of our earth. Manzini motto is to make what is modern tradition. So we discover that a polenta made with whole corn, not deprived of its oily part, makes the same incredible softness.
Leafing the menu of Ristofante my appetite has touched on some spectacular dishes. To start the top is an appetizer made of lobster artichoke hearts or the fabulous eggplant flan with mussels, clams and fresh chilli. Continue with strands of fresh pasta with julienne of squid, flavored with raisins and pine nuts or dill pumpkin and lobster risotto vialone nano. Then a fried fish with vegetables in temperature or a tuna steak with capers, shallots and taggiasche. Close with a dessert of crazy ... You can pick any number of creams bodied, crisp pastry and fruit firm and tasty.
In case you were not a sea but land, I recommend the pigeon measured with red wine and polenta rostral red, foiolo Parmesan polenta with a new nose or pork with lentils.
If you're thinking that such a place is not for everyone ... making a big mistake, the Ristofante is absolutely within the reach of all local gourmets, with a fifty euro per person (excluding wine) there is the quarry and, in my humble opinion, will not regret a single penny invested!
http://www.ristofante.it/HomePage.aspx

Wednesday, February 2, 2011

How Much Is A Gold Desert Eagle Price

AlbinoLeffe vs Ascoli 1 to 1