[/column] [column grid=”2″ span=”1″]I always get angry when there is something to photograph and I haven’t my camera with me. The right click at the right moment is a rare thing. When you are a lover of food, things get worse: the color of ground, the orange of pumpkin flowers, the green of a leaf, the position of food on a dish, these things are really important, they deserve attention and you can’t forbear to photograph them. But it has often happened that, for several reasons, I had nothing else but my I-Phone and so I decided to change. In this way, these recipes were born: removing. No photographic setting, no building, no camera, no master chef, no particular graphic. All this is made by Ernesto, 89 years old, Raffaella, 80 years old and me, 24 years old. A vegetable garden, some fruit trees, some bees and an I-Phone. No claim, except the one to tell a story that I like, that is made by food from the ground, cultivated by my hands and eaten by my mouth. The name of this little page, made of photos and words, is the same name of the place that inspired all this. It’s like a home, an office, a kitchen, a small refuge: it’s a seaport where, sooner or later, everybody goes by. Here welcome is the first value, the second one is simplicity.
Cominciamo, benvenuti a #lataverna. Le sedie, i bicchieri e i piatti sono tutti scompagnati.
Marmellata di ciliegie
Tirare giù dall’albero le ciliegie (se l’albero è vostro fatelo con calma e gustatevi il momento, se malauguratamente non lo fosse, fatelo in fretta, e tornate a casa di corsa)
Pulire le ciliegie (togliete il picciolo e il nocciolo)
Mettere le ciliegie in una pentola molto capiente
Aggiungere una bustina di Fruttapec
Far bollire per tre minuti
Aggiungere lo zucchero
Far bollire per altri tre minuti
Togliere dal fuoco
Mescolare fino a quando sparisce la schiuma
Riempire i vasetti