On the "Travel" Gallery.

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A form of organization and synchronism in the kitchen that I had never imagined that would exist! Under the wings of the number one cheff in the called nouvelle cuisine, scientific or even molecular gastronomy, as some might say, Ferran Adrià commands the 45 individuals that mix into one when it's time to work. If one name hasn't yet been found to describe his class of cooking, it could easily be called spectacular! Imagine that number of cookers serving only fifty lucky clients a night...a real army of handcrafters of the today's boldest kitchen, which has been fitting El Bulli in the vanguard for over 25 years, when the average time for new tallents hardly overcome five years. According to Ferran himself, not even he understands very well what happens in his small gastronomic bubble: "El Bulli is not real, it is not a common place. It's a restaurant where people come to live a dream! That's why understanding it is something very complex.". As explained, what he provides is an activation of all the senses, making the whole experience unique, from the arrival at the beautiful small bay where the restaurant is located, passing through the client's interaction with the food, to end in it's pleasurous tasting...and a big "aaahhhh" satisfaction smile.

Complete interview in the "Gosto" magazine n. 6 (Brazil) of this month. 

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At approximately 3.350 meters, Mount Etna is Europe's highest volcano, and one of the world's most active. To the ancient Greeks, who had Sicily as the capital of "Magna Graecia" fore some time, it was the realm of Vulcan, god of fire, and home of the famous one-eyed monster known as Cyclops. In 396 BC, an eruption of Etna is said to have thwarted the Carthaginians in their attempt to advance on Syracuse during the First Sicilian War.Its last eruption ocurred in september 2007, throwing lava at 600 meters in the sky!And with that black lunatic landscape in front of you, why not shoot with some black & white film?!

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Sunday, 20/09, at Camp Nou.
Barcelona scored 5x2 over Atletico de Madrid.
My first time on the field, much harder than I thought!
Here are the humble results.

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Express dinning at Italy's most famous fettuccini. Coming back from Sicily with my long-time friend Aldo, we only had a few hours in Rome before catching the flight connection to Barcelona. The necessary stop: Il Vero ALFREDO di Roma! So simple, so f... good! The waiter, Marco, served us flawlessly, explaining us some of the restaurant's stories and even giving us some secret "gifts" (read ashtrays) to take home. As for Aldo...his attitude towards the golden fettuccini tells everything... ARRIVEDERCI!

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