Tag Archives: Hot

Top 20 ice cream shops in the world

A few days ago, on Italian newspapers appeared a very interesting ranking: “Top 20 ice cream shops in the world.
So, given that we are dealing with the issue, I decided to bring you this list.
P.S. There will also be two additions

Qualche giorno fa, su giornali italiani è apparsa una classifica molto interessante: “Le migliori 20 gelaterie del mondo.
Così, dato il tema che stiamo trattando, ho deciso di riportarvi questa classifica.
P.S. ci saranno anche due aggiunte

. Blue Marble, Brooklyn (New York)

Giolitti, Roma (Italy)

Salt & Straw Ice Cream, Portland (Oregon)

Al gelatone, Palermo

Amy’s Ice Creams, Austin (Texas)

Bedussi Gelateria, Brescia

Big Gay Ice Cream, New York City

Chinatown Ice Cream Factory, New York City 

Churn, Phoenix (Arizona)

Cream, Berkeley (California)

Glacier Berthillon, Parigi

Bi-Rite Creamery, San Francisco (California)

Gelateria Bilancione, Napoli

Gelateria Carapina, Firenze 

Gelateria Pepino, Torino

Gelato Messina, Darlinghurst (Australia)

Island Creamery, Chincoteague (Virginia)

La gelateria della musica, Milano

Milk, Los Angeles (California)

The Comfy Cow, Louisville (Kentucky)

(Source: D la Repubblica)

My suggestions:

Gelateria Del Biondo, Brescia

Gelateria del Teatro, Roma

 

(Chiara)

 

 

 

 

 

Advertisements

Music on Stage

Red Hot Chili Peppers – Tell Me Baby

They come from every state to find
Some dreams were meant to be declined
Tell the man what did you have in mind
What have you come to do

No turning water into wine
No learning while you’re in the line
I’ll take you to the broken sign
You see these lights are blue

Come and get it
Lost it at the city limit
Say goodbye
‘Cause they will find a way to trim it
Everybody
Lookin’ for a silly gimmick
Gotta get away
Can’t take it for another minute

This town is made of many things

Just look at what the current brings
So high it’s only promising
This place was made on you

Tell me baby what’s your story
Where you come from
And where you wanna go this time
Tell me lover are you lonely
The thing we need is
Never all that hard to find
Tell me baby what’s your story
Where do you come from
And where you wanna go this time
You’re so lovely are you lonely
Giving up on the innocence you left behind

Some claim to have the fortitude
Too shrewd to blow the interlude
Sustaining pain to set a mood
Step out to be renewed

I’ll move you like a baritone
Jungle Brothers on the microphone
Getting over with an undertone
It’s time to turn to stone

Chitty chitty baby
When your nose is in the nitty gritty
Life could be a little sweet
But life could be a little shitty
What a pity
Boston and a Kansas city
Looking for a hundred
But you only ever found a fifty

Three fingers in the honeycomb
You ring just like a xylophone
Devoted to the chromosome
The day that you left home

Tell me baby what’s your story
Where you come from
And where you wanna go this time
Tell me lover are you lonely
The thing we need is
Never all that hard to find
Tell me baby what’s your story
Where do you come from
And where you wanna go this time
You’re so lovely are you lonely
Giving up on the innocence you left behind

Tell me baby what’s your story
Where you come from
And where you wanna go this time
Tell me lover are you lonely
The thing we need is
Never all that hard to find
Tell me baby what’s your story
Where do you come from
And where you wanna go this time
You’re so lovely are you lonely
Giving up on the innocence you left behind

Music on Stage

Katy Perry – Hot N Cold

You… change your mind 
Like a girl… changes clothes 
Yeah you… PMS 
Like a bitch… I would know 
And you … over think 
Always speak … cryptically 
I should know … that you’re no good for me! 

‘Cause you’re hot then you’re cold 
You’re yes then you’re no 
You’re in then you’re out 
You’re up then you’re down 
You’re wrong when it’s right 
It’s black and it’s white 
We fight, we break up 
We kiss, we make up 

(You) You don’t really want to stay, no 
(You) But you don’t really want to go 
You’re hot then you’re cold 
You’re yes then you’re no 
You’re in and you’re out 
You’re up and you’re down 

. . . . . . 

We… used to be 
Just like twins… so in sync 
The same… energy 
Now’s a dead… battery 
Used to laugh… ’bout nothing 
Now your plain… boring 
I should know… that you’re not gonna change! 

‘Cause you’re hot then you’re cold 
You’re yes then you’re no 
You’re in then you’re out 
You’re up then you’re down 
You’re wrong when it’s right 
It’s black and it’s white 
We fight, we break up 
We kiss, we make up 

(You) You don’t really want to stay, no 
(You) But you don’t really want to go 
You’re hot then you’re cold 
You’re yes then you’re no 
You’re in and you’re out 
You’re up and you’re down 

. . . . . . 

Someone… call the doctor 
Got a case of love bi-polar 
Stuck on a… roller coaster 
Can’t get of this ride. 

You… change your mind 
Like a girl… changes clothes… 

‘Cause you’re hot then you’re cold 
You’re yes then you’re no 
You’re in then you’re out 
You’re up then you’re down 
You’re wrong when it’s right 
It’s black and it’s white 
We fight, we break up 
We kiss, we make up 

You’re hot then you’re cold 
You’re yes then you’re no 
You’re in then you’re out 
You’re up then you’re down 
You’re wrong when it’s right 
It’s black and it’s white 
We fight, we break up 
We kiss, we make up 

(You) You don’t really want to stay, no 
(You) But you don’t really want to go 
You’re hot then you’re cold 
You’re yes then you’re no 
You’re in and you’re out 
You’re up and you’re down

Espresso

What is the most often consumed drink and loved by Italians?
But of course Espresso.

Quale è la bevanda più bevuta e amata dagli italiani?
Ma ovviamente il caffè Espresso.

The espresso comes from the roasting and grinding of the seeds of Coffea arabica and Coffea robusta.
The drink is obtained by the percolation of hot water under pressure passing through a layer of coffee roasted, ground and pressed, passing through the coffee powder, the water pressure is exhausted and the beverage flows out at atmospheric pressure.
Features of this method of preparation of coffee are: use of a high water pressure and the temperature never reaches the boiling point.
Even the cup is important to be warm before use.
You can choose whether to take the coffee into the cup porcelain or the glass (Glass Coffee).

L’espresso nasce dalla torrefazione e macinazione dei semi della Coffea arabica e dalla Coffea robusta.
La bevanda si ottiene della percolazione di acqua calda sotto pressione che passa attraverso uno strato di caffè tostato, macinato e pressato, passando attraverso la polvere di caffè, la pressione dell’acqua si esaurisce e la bevanda fuoriesce a pressione atmosferica.
Caratteristiche di questo metodo di preparazione del caffè sono: uso di un’elevata pressione dell’acqua e la temperatura che non raggiunge mai il punto di ebollizione.
Anche la tazzina è importante: prima dell’uso deve essere calda.
Si può scegliere se prendere il caffè nella tazzina di porcellana o in quella di vetro (Caffè in vetro).

The espresso was born in Turin in 1884, with the invention of the espresso machine, patented by Angelo Moriondo and perfected by the Luigi Bezzera.
The “espresso coffee” is the espresso machine that you use in bars. In such machines, the water is heated up to 85-90 ° C at a pressure of 9 Barg, then is passed through a system of coils that pass through the container where the coffee powder.
In 1905 the patent was bought by Desiderio Pavoni, who founded the company La Pavoni and began mass production in a workshop in Via Parini in Milan. The uptake occurred in the world thanks to Pier Teresio Arduino, with his company “Victoria Arduino”, and Achille Gaggia, who in 1947 introduced the “lever group” allowing the obtaining of the cream.

Il caffè espresso nasce a Torino nel 1884, in seguito all’invenzione della macchina per produrlo, brevettata da Angelo Moriondo e perfezionata dal milanese Luigi Bezzera.
La “caffettiera espresso” è la macchina per il caffè espresso che si usa nei bar. In tali macchine, l’acqua viene riscaldata fino a 85-90°C alla pressione di 9 Barg, poi viene fatta passare attraverso un sistema di serpentine che attraversano il contenitore dove si trova il caffè in polvere.
Nel 1905 il brevetto fu acquistato da Desiderio Pavoni, che fondò la ditta La Pavoni e iniziò la produzione in serie in un officina di via Parini a Milano. La diffusone nel mondo avvenne grazie a Pier Teresio Arduino, con la sua ditta “Victoria Arduino”, e a Achille Gaggia, che nel 1947 introdusse il “gruppo a leva” permettendo l’ottenimento della crema.

Variants:
Ristretto or short: less caffeine than espresso
Long coffee: you get letting it flow more water than a normal espresso and has a higher concentration of caffeine.
Caffè Macchiato: is obtained by adding a small amount of milk, hot or cold, in the express normal. In Trieste, the hot macchiato is known by the name of Cappuccino.
Coffee schiumato: is a macchiato where milk is added after hot foam, is often confused with cappuccino.
Caffè Corretto: is an espresso to which is added a small amount of brandy or alcohol, such as brandy, rum or sambuca. In some cases the alcohol is served separately at the coffee. In Spain it is known as Carajillo.
Resentin: typical of Veneto, after drinking coffee laced on the bottom of the cup remains a small amount of drink, which can be cleaned by pouring more alcohol.

Varianti:
Caffè ristretto o corto: contenuto di caffeina minore rispetto a quello dell’espresso
Caffè lungo: si ottiene lasciando fluire più acqua rispetto ad un normale espresso e si ha una maggiore concentrazione di caffeina.
Caffè macchiato: si ottiene aggiungendo una piccola quantità di latte, freddo o caldo, nell’espresso normale. A Trieste, il caffè macchiato a caldo è conosciuto con il nome di Cappuccino.
Caffè schiumato: è un caffè macchiato dove il latte è aggiunto caldo dopo averlo schiumato, Spesso viene confuso con cappuccino.
Caffè corretto: è un caffè espresso a cui viene aggiunto una piccola quantità di grappa o di un alcolico, come brandy, sambuca o rum. In alcuni casi l’alcolico è servito separatamente al caffè. In Spagna è conosciuto come Carajillo.
Resentin: tipico del Veneto, dopo aver bevuto il caffè corretto sul fondo della tazza rimane una piccola quantità di bevanda, che si pulisce versando altro alcolico.

(Images from Web)

Chiara

Blink of Words

The coffee, to be good, must be as black as night, sweet as love and hot as hell.

Il caffè, per esser buono, deve essere nero come la notte, dolce come l’amore e caldo come l’inferno.

(Michail Aleksandrovič Bakunin)