Friday, September 25, 2015

Festival Italiano this Sunday in Auckland!

Sunday, September 20, 2015

More party photos of the Italian Festival Season in Auckland

Opening of Tosca, 17 September 2015

Festival Italiano Gala at Non Solo Pizza, 15 September 2015

Festival Italiano Gala at Non Solo Pizza, 15 September 2015

Festival Italiano Gala at Non Solo Pizza, 15 September 2015

And some pics from Spy Magazine, New Zealand Herald (click on the link to see them)

Sunday, September 13, 2015

The Italian Festival Season in Auckland starts today - 13 September

The first Italian event of the Season will be a special concert featuring visiting Swedish violinist and conductor Tobias Ringborg, here conducting New Zealand Opera’s production of Tosca.
1. Pietro Mascagni (1863-1945):
Intermezzo and Easter Hymn from “Cavalleria Rusticana”
2. Giacomo Puccini (1858-1924)/Ernest Alder:
“La Bohème”: Trio for violin, flute and piano

3. Niccolò Paganini (1782-1840): Cantabile, Op. 17
4. Cesare Ciardi (1817-1877): Gran Concerto, Op. 129
Andante – Maestoso
5. Carlo Cammarota (1905-1990): Arioso e Fuga
6. Nino Rota (1911-1979): Trio for flute, violin and piano

Luca Manghi, flute
David Kelly, piano
and special guest Tobias Ringborg, violin
St Luke’s Church, 130 Renuera Road, Auckland
13 September 2015, 7:00pm
Tickets sold at the door $30 ($25 for Dante Members)
A light refreshment will be served after the concert.

ProseccoBorgosanleo Peroni-ItaliaAperol Logo

Edited: photos from the party after the concert. Fantastico!

For more events check the Festival Italiano Website or FB Page

Friday, September 4, 2015

Roasted Cauliflower with spicy yogurt crust

This is a really yummy way to cook cauliflower, and to transform a side vegetable into a masterpiece!

Remove the leaves and wash the cauliflower under running water, then place whole into a stock pot filled with salted water. Bring to the boil and simmer for a few minutes (it will depend on the size of your cauliflower) until it just starts to soften, but it is still nice and firm (i.e. no florets breaking off!).

 In the meantime prepare a marinade with plain yogurt and the spices and seasoning of your choice. I used smoked paprika, crushed garlic, cumin, olive oil and salt. Roast the cauliflower until the top is crunchy (I roasted some potatoes and onions at the same times, but the potatoes had been part-boiled before, so about 30 minutes.

The cauliflower can be cut into slices, there was a lot and the leftover slices I pan fried the day after and they were even better (like all leftover fried food lol!).  I did try this recipe with a raw cauliflower to start with, and it didn't work: first the salt water needs to go through the vegetable or the centre will taste bland, and second, it was too hard. So make sure you boil it in salted water first!

 Photos and Recipes by Alessandra Zecchini ©

Thursday, September 3, 2015

Is still winter here!

I made a snowman

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Blue ski in Whakapapa

Snow fresh beer
 Photos by Alessandra Zecchini ©


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