4th Stage Of Ovary Cancer

Cooking in the heart

When we do something to put his heart perceive others, ourselves, we gain great satisfaction and everything seems to get better. I, on the side of those who listened, who pointed out to learn as much as possible, I understood how much love Terry Sarcina School Altopalato puts not only in the culinary arts but also in the difficult role of the teacher.

Assisted master Italo-chef Calamaro, who patiently showed us many secrets, were seven classes in which, with the elegance of a Vestal, Terry sent a dozen of his fans know, his warmth, his passion. From the main sauces, pasta with eggs, from fish to meat, vegetables and eggs without forgetting the desserts, my classic cookery course ended yesterday with the eighth lesson that students did not see us behind the stove, but sitting comfortably around at a table left by the old grandfather to Tony Sarcina who discussed etiquette and pairing food and wine.
Lots of valuable information that, for a formal dinner, make a difference: councils not to make guests feel uncomfortable, tricks chicchissimi to serve a wine that we did not amount to time, savoir faire in responding to a guest who wants to drink wine rather than another and so on. And there have been indications techniques: methods and champenoise charmant, suitable areas for different types of wine, serving temperature, glassware, matches. We tasted
a white, Chardonnay Hofstatter of 2004, a red, Brunello di Montalcino 1998 Andrea constants and a sweet pink champagne, which unfortunately can not remember his name, led by the student younger.
The affability of the owners has also provided accompaniment, masterfully prepared by Terry: witches, a chicken and vegetable pie, a quiche with eggs, spinach, bacon and cheese and a chocolate parfait. Finally, the

diplomino that is indeed a great pleasure and not because I feel like a chef tube, but because I believe I have learned a lot, that I enjoyed it, forgetting the bad moods and stress of the city.
With all sincerity I say then that was one of the few courses attended that I was not disappointed: I have often invested money expecting, according to the proposed program, the proper response to notice of the inadequacy of this course. This time it was not so: every expectation was met in full and maybe even more so that I'm not going to delay the course of the autumn haute cuisine ... and then do it now! :-)