LORENZETTI nasceu em 2oo4 em http://lorenzetti.blogspot.com Lorenzetti está fora de Portugal e daí a fraca actualização do LorenzettiCome, que cobre apenas Portugal.

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Monday, October 29, 2007

Pastelaria portuguesa online



O resultado é fantástico: um quase glossário da pastelaria portuguesa, aquela típica de café.

A ver em Fabrico Próprio.

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Sunday, October 14, 2007

'Já se come mal, vai comer-se pior'.


É o que nos diz o Expresso de 13.10.2oo7, numa interessante reportagem [p.26] sobre as consequências alimentares da crise política e económica em Portugal: o pão vai subir nada mais nada menos que 30% [nada comparado com o leite em pó, que subiu 100% desde o ano passado], o IVA de certa fastfood vai descer, e portanto vai haver 'mais açúcar e gorduras em tempo de crise', num momento em que já há 50% de adultos com peso a mais. Descobri, por exemplo, que cada lata de refrigerante disponível no mercado tem, em média, uma quantidade de açúcar equivalente a 5 pacotes. E esta hein?

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Saturday, October 06, 2007

A Europa no seu melhor.

'The biggest difference between skiing in Europe and skiing in North America...it's lunch. In Europe, skiers not only stop for a midday meal, they rtake time to enjoy it. That means three courses (not a lonely hamburguer), wine (yes, wine), and freshly made expresso (not coffee that has been stewing in the pot for hours). And hey, why not a brandy to fortify you for the afternoon's exertions?... what makes a European ski holiday special -- and or americans, surprising -- is the mountain restaurants, usually located high up on the slopes, complete with uniformed waiters, gourmet cuisine, extensive wine lists and great people-watching opportunities... Finally, if all this doesn't make the case that European, especially French, skiing is different, consider this. At one point, we shared a télécabine with three hip, young Frenchmen. We couldn't help but overhear their animated conversation. They talked about the quality of the fresh strawberries at the market, chocolate in many guises, and the best way to make a cake. I wish I had asked them where they were having lunch'.

Ann MORRISON, 'Vive la différence: the biggest contrast between European and US ski holidays is evident at lunchtime', Financial Times, Life&Arts, October 6-7 2oo7, p.14.

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