Febo è morto.
Entro al bar in piazza a Terrasini: it is 10.30 and he should be there.
Instead, its place is empty.
His shrill voice, from century old, no longer echoes to the rooms of the bar.
Little looks at me puzzled and then asks, "Where is Santa?"
I take courage and ask the bartender, but already know the answer: Phoebus is dead. Santa Claus, as he liked to call himself, has died.
we can no longer listen to his stories of early 900, his father a fugitive in France, la belle epoque, the history of Italy and Europe, drawn on his face, wrinkle for wrinkle, scar for scar.
was Santa Claus and gave stories from the ancient taste, Tuscany is a Santa Claus, for some reason took refuge in this seaside village in Sicily: this now can not tell more.
No one knew what his stories were true and how much he had dreamed the night before, but it was great to hear and live the battles, beautiful women, an Italy, which did not yet exist, but that he hoped soon to become united.
The bar seems more empty now, off, lost the soul of history.
In memory of Phoebus, his breakfast and his cappuccino and croissants, we talk about the perfect cappuccino.
goes without saying that we must have to be able to prepare the steam of the coffee machine (even though this book purports bimby la possibilità di crearlo con questo robot).
Interrogando Alberto del bar Saltment di Abbiategrasso (che ci ha fornito il materiale per le foto allegate), fa notare che in verità il cappuccino perfetto non esiste: ognuno ha il suo preferito. Chi lo vorrebbe con caffè d’orzo, chi lo preferisce più scuro, chi più chiaro, chi senza schiuma (quasi come un latte macchiato), chi lo vuole freddo, chi lo vuole bollente. Ma esiste una regola generale per permetterci di realizzarne uno dignitoso anche a casa.
Entro al bar in piazza a Terrasini: it is 10.30 and he should be there.
Instead, its place is empty.
His shrill voice, from century old, no longer echoes to the rooms of the bar.
Little looks at me puzzled and then asks, "Where is Santa?"
I take courage and ask the bartender, but already know the answer: Phoebus is dead. Santa Claus, as he liked to call himself, has died.
we can no longer listen to his stories of early 900, his father a fugitive in France, la belle epoque, the history of Italy and Europe, drawn on his face, wrinkle for wrinkle, scar for scar.
was Santa Claus and gave stories from the ancient taste, Tuscany is a Santa Claus, for some reason took refuge in this seaside village in Sicily: this now can not tell more.
No one knew what his stories were true and how much he had dreamed the night before, but it was great to hear and live the battles, beautiful women, an Italy, which did not yet exist, but that he hoped soon to become united.
The bar seems more empty now, off, lost the soul of history.
In memory of Phoebus, his breakfast and his cappuccino and croissants, we talk about the perfect cappuccino.
goes without saying that we must have to be able to prepare the steam of the coffee machine (even though this book purports bimby la possibilità di crearlo con questo robot).
Interrogando Alberto del bar Saltment di Abbiategrasso (che ci ha fornito il materiale per le foto allegate), fa notare che in verità il cappuccino perfetto non esiste: ognuno ha il suo preferito. Chi lo vorrebbe con caffè d’orzo, chi lo preferisce più scuro, chi più chiaro, chi senza schiuma (quasi come un latte macchiato), chi lo vuole freddo, chi lo vuole bollente. Ma esiste una regola generale per permetterci di realizzarne uno dignitoso anche a casa.
Ingredienti per un cappuccino
1 tazzina di caffè ristretto
150 ml di latte intero o al limite semi-skimmed
procedure
container to heat the milk must be made of metal: to be filled to 1 / 3 cold milk strictly. The milk fat must be better: the partly-skimmed milk will produce the same amount of cream.
Turn on the air jet and let him vent for a few minutes to remove residual water that would ruin the final result.
Insert the nozzle into the jug with milk perpendicular to the surface and lift the pitcher as the foam rises and the volume of milk increases.
Once the metal container is heated, tilt it slightly to the lip, leaving him always immersed nel latte.
Si dovrebbe formare un vortice: continuare fino al raddoppio del volume.
Per distribuire in modo uniforme la crema, battere leggermente su un panno il bricco e poi versare sopra al caffè in tazza di ceramica.
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