Wednesday, November 23, 2011

Bastrdslam @ Kreuzberg

Bastardslam @ Kreuzberg 13.11.11.

Sunday night...yeah, one of the first Winter Nights of the year...that calm wind which silently freezes you to death when getting off from the U-Bahn One of those nights that make you think “Why haven’t I moved to Florida instead of Berlin?
Ok, let’s talk about the event: it’s a Poetry Slam....just a vague idea of what was about to happen. The classical questions in mind: What to expect from this night? How to manage my presentation about something “new” for me? How many people will be in the place? How long does the event last....where and what to eat after the “show”? But first of all....how to find the place in which the event was about to start?
Eight o’clock at the Festsaal in Kreuzberg, quite easy to find...just a few minutes from Kottbusser Tor u-Bahn station. Too easy to be true, in fact the location of the event had changed, it was supposed to be a few meters away from where it was supposed to happen.

Monarch, Skalitzer Straße 134  10999 Berlin



What was expected to be an entrance was more or less a little door in front of a Kebab Imbiss. Nothing to recognize it as an entrance door, especially because of the sign  which was hanging above it: “Turkish Mosque” ____and next to it, sticked with scotch-tape  the flyer of the event. A few stairs and here's a man to welcome the audience at the entrance of the Bar____more than a welcome it was a: “Welcome! It’s 5 euros....enjoy your evening”
Here we are! Low lights, a curtain of smoke waiting for us that made difficult to understand the shape of the room. Not so many people, low music, a bar in the middle and a stage at the bottom of the room, a disco-ball hanging on the top of the console. People chatting -  clinking of glasses - cigarettes burning. Most of the people there were German, of course....we are in Berlin...why would it be different this time? After a few chats with my friends, I’ve realized that what was just a “bunch of people” became a “now more seats available”....[we were around 60 _70 people, the place was relatively small].
One of the first things I noticed was the fact that the audience was young, I think the eldest people in the room were the bartender and one of the MCs. If an event like this was to take place in Venice [were I am from], first the room would have been half empty and the only people attending the slam would have been old ladies, the parents of the poets and...the bartender? What to expect from a city which doesn’t even have a Cinema?
It really seemed a large group of friends, and from the fact that most of them knew each other, it probably is a solid community of regulars.



20.30. The music stopped, the only light except the ones pointing the stage were the ambulances blue-lights which filtered from the street below us, and the shining yellow ones of the U-bahn running just outside the window.
The two MCs Introduced the evening, the event and they set the Applause meter (the ears of the two MCs...), on the base of which the poems were scored...so it started!
A list of names was read to the audience and after every single name a sea of applauses.
The audience was very active: just a few seconds between the end of the poem and the blast of applauses.


It didn’t take long to understand that it wouldn’t have been an easy evening: most of the poets performed in German____and my German was far below from the level requested to actually enjoy them! But, in order not to fall asleep in the ashtray-atmosphere, I’ve decided to start to take advantages of my handicapped-understanding-German situation: poems are not just words, significance, meaning. For the first time as an audience I’ve experienced what I could translate in words as “meaningless-listening”: what for the rest of the audience were stories, emotions, life-experiences put in words, for me they were colors, rhythms, voices and repeating sounds. It was actually a great experience, especially because I could focus on the “formal” way in which poets composed their poems. Even if with a few of them it was really complicated to find a pattern in their lines, for most of them it seemed that there was a sound that as a response had a similar one in the same way as a musician chooses the tunes and notes to create a symphony. With some poets it was almost self-evident, some of them composed the poems they performed as a stream a sounds, one similar to the other, and it was really difficult to distinguish the line between poem and song. But I will go back to this feeling later on.

The first round of slam were followed by other two, with a pause of 15 minutes between them, just the time to order a beer at the Bar.

When my strength was about to leave me, the MCs announced the only poet who performed in English, Paula Varjack. Two poems in a row, she raptured the audience, total silence except her voice.
I have to admit that I've always had a problem with poetry reading, it might sound old fashioned, but I need to read a poem and listen to it. In a sort of way I need a piece of paper, take time to read it, read it twice, maybe stop and think over some lines more than the others; it's something that helps me to interiorize the poem, to make it mine. During a reading, or in this case in a slam, you don't have that time, you don't have the possibility to see the shape of the words on the sheet, you don't have the perception of how this poem looks like: everything is fast.But this time there was something more, there was that sparkling which is most of the time missing in the cold-detached readings, offered, for example, in a book shop. And this "more" is to be found in the way these poems were read - acted.
In the final match only three of them were classified as finalists, but the real match at the end was between Chaterine de la Roche and Paula Varjack. It took several rounds of applause to understand that Paula “won” the Slam that night.




When I got out, a question was wandering in my mind: i have to admit that it was my first experience with a Poetry-slam, but I couldn’t help but comparing it with many theater-performances I had the chance to attend in my life: like the actor when acting, in a sort of way, leaves his persona to embody a new character, here the poet left behind his/her persona to embody his/her words and give life to them. It was like being involved into their experience, a quick intense immersion in the feelings which generated that particular poem. 

Bis bald

Tuesday, November 15, 2011

Wednesday, November 2, 2011

Fall-ing Pics

Hello Blog-world!

I am baking the n-apple-cake of my kitchen life....but it’s not gonna be posted on my blog, for ethical reasons [i’ve found the recipe in another blog....]
This time no food....I just want to share a Pic, or what remains from the original pic_____or, better, the color of it!


It is my tribute for a summer which is already gone and have, somehow, changed my life and the lives of the people around me. It is this, so to say,  the “proper end” for this summer. Rest in peace, and, please, don’t even think to come back.

Bis bald.

M.

P.s. If I have some time left from the Puritans reading, I’m gonna post a very yummy-venezian recipe!

Thursday, October 27, 2011

Turnips? What a f...



Yeeeah! I’m back! From where? Never mind, no reason to spend time on this question....the important thing to say is...I’m back! In this week a lot happened: Master begun, winter came, a new album of Florence and The Machine which helps me not to notice the homeless people in the U-Bahn. So, spending my time between American Puritans and Socio-holics let’s talk about Turnips.

It happened a few weeks ago, we were looking for vegetables, which, as I’ve already said in one of my older posts, seem to be a rich-people food.....so, we were trying not to become sane-but-poor-people ....and we found this “thing” which is not very common to be  found in Italy.....
The German name cleared our minds _______as usual, it just created chaos....fortunately a good friend of mine, Meister iPhone discovered that the ugly “thing” we were buying were turnips.

Ok, it might seems odd, but, so far, I never had Turnips_____absolutely NO idea of how to cook them. So, I consulted the Bible, the Delphi’s Oracle of my Kitchen____Miss Julia Child, and I’ve found a nice recipe... I’ve actually changed and adjusted it according to my tastes and to what was available in my fridge....


What do you need

  • 1 Kitchen
  • Boiling-salted water
  • 1 saucepan

Ingredients
  • Turnips (quantity? I had two, and I’ve used both of them)
  • 60 g Butter
  • Speck (the hard and brown part which is usually thrown away in the dicing  process)
  • 2 Little Onions (or a big one)
  • Chicken Stock (or Vegetable Stock....or...)


  1. Peal the turnips [which is quite a hard work] and dice them into 1,5 cm2 cubes [it’s just a suggestion, just to give you the idea...you don’t need a ruler to do that]
  2. Boil them into salted water for ten minutes, drain them and keep aside.
  3. Simmer the Speck in boiling water for 10 minutes, drain it.
  4. Butter in the Saucepan, moderate heat; when it starts to boil, but not to burn, sauté the speck for approximately 10 minutes [until it becomes crispy].
  5. Slice the two onions and put them into the saucepan. Cook them until brown.
  6. Pour the turnip-dices into the saucepan, cover with the stock, simmer slowly for 30 minutes covered. Season with salt and pepper.
  7. Remove the speck before serving [if you are using the hard part of it...]


So, now you know how to cook Turnips....so do I!

Bis bald!

Tuesday, October 18, 2011

[the-same-life-expectancy-as-a-butterfly] APFELSCHNITTEN



Here we are again! After decades and ages of absence.... Oh, come on...I’m not that bad!
As I’ve said in my last post, a cake was on the run! And it actually came.... It actually was a short visit ‘cause I’ve baked it in the early afternoon, and by the end of the day it was all eaten. But that’s the beauty of the binomial friends for dinner - cakes ---> the cake has the same life expectancy as a butterfly.


So. That’s the history which stands behind this cake: a few weeks ago, when I was shopping in Lola Rennt’s supermarket (which is the closest to my house in Berlin) I’ve found a sort of free Magazine that contained a small number of good recipes and a huge amount of advertisement. In these recipes there was the one I used to bake this Apfel cake....so, here you are my first experience with a German Schnitten!

What do you need:
  • 1 Kitchen
  • 1 Oven
  • 1 Food scale
  • 1 Bowl
  • 1 Mixer

Ingredients:
  • 500g Apples
  • 100g Sugar
  • 50g Butter
  • Baking powder
  • 175g Flour
  • 1/2 Lemon (Zest)
  • 200ml Milk
  • 1 Egg (danke Checc.)

  1. Peel and dice the apples
  2. Mix the butter with the sugar using the mixer, and when you arrive to a foamy and bright yellow compost, add the egg and continue to mix until you can not distinguish the ingredients.
  3. Mix the flour and baking powder. Pour the milk into the sugar-egg-butter batch, mix it and add the flour spoon by spoon and the lemon zest.
  4. Pour the compost into a fireproof-pan (over baking paper if you don’t want to use more butter...), add apple-dices, sprinkle with sugar (if you want your cake to be crusty) and put it into the oven (180°C) for 45 minutes.


Serve with a lot of love....and some booze if you want the evening to become interesting!
P.S. ______we also had ©Cluedo!

Enjoy it and Bis bald.

Sunday, October 9, 2011

Cakeing?

Oh My......It is a number of days that I'm in need of a good cake.....two possible explenations: 
- Am I pregnant?
No....i think it's just the winter.....so.....maybe tomorrow 'cause today is Sunday.....a cacke post!

Buona Domenica....and
Bis bald from a cold sunny-windy Berlin

Saturday, October 8, 2011

Mein "Meister" Ragu


It is quite impossible and a bit weird to think that last monday we were watching a bunch of friends playing volleyball....and today we are freezing to death!
I think that means summer is gone, and winter is slowly finding its way into the city: a cold wind is blowing, bright colors left place to a dark scale of gray....
So, it’s Saturday....I think one my last free Saturday before the beginning of my Master study....and instead of being out partying and shopping....I’m cooking.....so....let’s post a new recipe.

This is one of the few recipes I use to do quite often...the smell of it reminds me of home, of childhood, of Sunday lunch with my family.....
As for the previous post, it is not possible to say that this is the right recipe for this kind of dish......it has a huge number of varieties ____ so, just say that this is my “Maister Ragu’”....it is really similar to “Bolognese Sauce”, even if a person from Bologna would kill me reading this post_________

What do you need:
  • 1 Kitchen
  • 1 Wooden spoon
  • 1 Knife
  • 1 Saucepan



Ingredients:

  • Butter and Olive oil
  • 2 Little onions [or a big one]
  • 1 Celery stalk
  • 1 Carrot
  • 1 Can of canned Tomatoes [Pelati....and good quality please...]
  • From 500g to 1 kg of Minced meat [if your religion allows it, Pork and Beef]
  • 1 glass of wine [I use white dry wine....but, if you prefer, a good red wine is also acceptable ]
  • Rosemary, 1 Bay-leaf, 1-2 Cloves, Nutmeg, 1-2 Garlic cloves [trimmed]
  • Salt and pepper


  1. Wash your vegetables. Dice Onion, Celery and Carrot [as the Cajun-Creole cuisine has its “Holy Trinity”, also Italian cuisine has its one....and that’s it]
  2. Put some butter and olive oil in the saucepan, medium-high fire. When the fat is starting to boil [don’t make it smoke....otherwise everything will be sour...and you will start again from point 1], pour our “Holy trinity” in the saucepan, stir it for a couple of minutes, reduce the heath, and cook it for ten minutes simmering every 2-3 minutes.
  3. When you think that the veggies are cooked enough [they should smell a bit toasted, NOT BURNED!] add the meat. Now it is very important that you follow my instructions carefully: leave the meat alone. Don’t pinch it, don’t stir it as you were cooking mashed potatoes, otherwise, by the end of the process, you will eat meat soup. So, leave the meat alone, stirring it carefully every 4 -5 minutes. It has to roast a bit but gradually. Meat will change its color from red to brownish gray _____so, let’s go to number four.
  4. Turn up the fire to its maximum power, pour the glass of wine over the meat, and being careful not to burn everything, stir the meat and leave the wine to evaporate.
  5. One most of the wine has evaporated [so it is when you can not smell alcohol anymore] turn down the fire to its minimum [please, use the smallest burner you have]. Add Tomatoes, spices and season with salt and pepper.
  6. Cook it as long as you can [the longer the better] but not less than two hours on a very low heath: it has to simmer very very slowly. Stir it every 10 - 15 minutes. If it is necessary, add some water during the cooking phase______



Serve it as a sauce with a good homemade pasta [...] ....as it was Bolognese sauce___

Enjoy and Bis bald!

Thursday, October 6, 2011

Michtortelli alla Zucca _____AKA The Pumpkin invasion part ZWEI

The Pumpkin invasion part ZWEI





Ok, don’t worry, this blog is not turning into a “PUMPKIN BLOG” ....even if Halloween is shortly on its way ____ but I had some pumpkin remaining from my last post. So, taken by the “BIO” spirit of Berlin, I’ve decided to cook something new....something which would have taken me some time....a difficult dish, but extremely ITALIAN [as a friend of mine was pointing out a few evenings ago, it is not possible to scrap away your “italianity” by moving to a new country, learning a new language and starting a new lifestyle....so, just to please him]

This will be my first “tribute” to Italy, or at least, to the Italian Cuisine.

Two or three words about this dish.....it is impossible to give a perfect recipe for something like “Tortelli con la Zucca”, someone will always tell you that you are doing something wrong, ‘That’s better if you do it this or that way’, that ‘My Granny used to do this way and that way’, that ‘In the place where I live they use to put this and that into the filling’....usw

So, keep your boring and useless comments for you, that’s the way I do “Tortelli con la Zucca”.....and so I will call them “Michtortelli con la Zucca” ....

What do you need:
  • 1 Kitchen
  • An entire afternoon + evening [or a late afternoon and evening if you are a good cook]
  • Spoons, forks and knives
  • 2 big bowls
  • 1 big-flat plate
  • 1 pasta machine [or a rolling-pin if you are as good as Bree Van De Kamp...but by the end of the process you will certainly be a desperate housewife.....]
  • Saucepan filled with boiling water


Ingredients:



For the filling:
  • 300g Pumpkin
  • 40g Amaretti cookies
  • 2 tablespoons Honey mustard
  • 1 teaspoon melted butter
  • 40g Parmigiano Reggiano [so, don’t use Gouda or other abominable types of cheese]
  • Salt and Pepper
  • Nutmeg, Cinnamon, Cloves [trimmed]

For the Pasta:
  • 200 g Plain Flour
  • 2 Eggs

  1. Boil the pumpkin [with its skin on] into boiling-salted water for 10 minutes [or until it becomes soft as a boiled potato]. Add some sugar into the water when you switch the heat off, and leave there three minutes longer.
  2. Peel the pumpkin, mash it [...with a fork....] and put it into a bowl.
  3. Crush the Amaretti [using your fingers, or with a spoon] and add them to the pumpkin with the Parmesan cheese, Honey mustard the spices and season with salt and pepper. Cover and set aside.
________ I don’t want to make this post too long, so I’m gonna give you an eye-bird vision of the pasta-making process....I hope to have more time and space in a new Post...veilleicht!___________________________________________________________

  1. Start with the Pasta: put the Flour into a bowl [or if you know how to do that on the table....], add the two eggs, and work it with your hands until this compost will turn into a homogeneous dough [approximately 7 - 10 minutes]
  2. Put the dough into a plastic bag, or fold it with cooking film and put it into your refrigerator for at least 30 minutes.
  3. Take the dough out of the fridge, cut the dough into a number of mini doughs [with this amount of pasta, into 8 - 10 mini-doughs]. Start pulling the pasta using the pasta machine [or your rolling-pin]
  4. Cut your pasta into 8x8 cm squares. Put in the middle of each one half teaspoon of filling, fold the pasta into a triangle, and, pushing with your fingers, starting exactly where the fill finishes, close the pasta into a closed triangle. Fold the tip of each triangle on itslef [the important here is to prevent the filling from coming out of the Tortello, and the Tortello not to open during the cooking process]


  1. Done with geometry...I promise....Put every single Triangle-Tortello onto a big flat plate with some Flour [be careful not to put a Tortello over the other, otherwise, by the end of your folding you will have a single huge Tortello]
  2. Once your hands start hurting, and you are covered of ravioli filling and you have finished folding pasta, put the Tortelli into boiling and salted water for 5 minutes [please, before pouring all your ravioli into the water try with one, so you will find out if you will end up with a Tortello soup, and to check the cooking time]
  3. Serve with some melted butter, parmesan cheese and a huge smile on your face!

Bis Bald.

Tuesday, September 27, 2011

The Pumpkin Invasion!


It’s September____It’s Germany____Flu started to torture people____we are in need of Vitamin C
So, what is a healthy carrier of Vitamin C?
Yes, I know, the first thing coming to your mind is ORANGES.... Very good Kronk!, aber...do you know how much do oranges cost in this country? Plus, it is not the right season for citrus...so to avoid becoming poor and eating sand dressed up as an Orange....i had a [n orange] dream: Pumpkin!
So, what about a Pumpkin? It’s orange [Very good Krong part II], it has the same behavior of a potato [in fact you can make Pumpkin Gnocchi, Pumpkin Purée uzw...] only sweeter....
It was cold, it was late...and the first things which crossed my mind were Boiling and Baking... 
What do you need:
. 1 Kitchen
. 1 Steamer [or just boiling water....that’s not difficult to find....]
. 1 Knife
. 1 oven-proof dish
Ingredients:
. 1 Pumpkin
. Extra-virgin Olive Oil
. Vegetables [what ever you have in your refrigerator]
  I’ve used:
  . 2 Carrots
  . 2 Celery Stalks
  . 2 Potatoes
  . 1 Leak
  . 2 Little Onions
. Grated Cheese [as much as you want]
. Salt - Pepper - Rosemary ....
  1. Wash all your veggies [be careful with the Leak and the Celery Stalks]
  2. Cut the Pumpkin in two parts and remove its seeds working with a spoon [when what you are scooping away starts to become harder, that’s the moment to stop]
  3. Remove the hard skin of the Pumpkin [it’s a hard work, but you can definitely use your fantasy]. Once the orange skin has been removed, dice the Pumpkin [into 2-3 cm dices].
  4. Put the Pumpkin dices into the steamer and cook them for 6/7 minutes.
  5. Peel the Potatoes and the Carrots and dice them [dices as big as the previous Pumpkin dices____in this way all these vegetables will have the same cooking point] and put them into the Steamer for 6/7 minutes.
  6. Thinly slice the Onions, the Celery Stalks and the Leak.
  7. Put into the Oven-proof Dish [in this order] Pumpkin, Potatoes & Carrots, Leak, Onions, Celery.
  8. Season with Salt _ Pepper __Rosemary ____ ..... _____ and pour a discrete amount of Olive oil over the Veggies.
  9. Bake it at 180°C for 10 / 15 minutes [or until the Veggies on the top start to brown] 
  10. 5 Minutes before the end of their baking time, pour the Cheese over the Veggies and put it back into the Oven.

It is a very very easy Dish to cook, but the result is quite impressive . . . In Italy we say “Provare per Credere!”
Serve very hot as a side dish, or, if you prefer, as a main course accompanied with some cheese, Cous Cous ....or a good Polenta as I did!
Enjoy and Bis bald!

Witamy w Berlinie



And here we go again....
I have not been writing so much in my Blog lately ____ It has been quite a busy week!
Last weekend our home received the first member of our new Family....
________No, that’s not a Knife, not even a Pumpkin or a Cat....___________
Polly came to visit us [and Berlin] from Milan....
It has been a wonderful two-day-and-a-few-hours together....but this is the kind of things which give you the possibility to see your new life from a different point of view, zB difficulties turn into new reasons to laugh louder and louder . . . 
And it comes the moment when you can not really distinguish the line which divides what is friendship and what is family.
So...thank you Polly for your visit....
And, don’t worry....after the sugar and the honey I’ll be back soon to my _Kynismus_
Bis bald.

Sunday, September 18, 2011

Mini-Bobo Muffins


I usually don’t eat sweets, plus, I really hate cooking sweets (too much maths and too little fantasy....), but, when it’s September and it’s 9°C and you are freezing your butt to death, Muffins could make the difference!
So, the first recipe of this blog will be something sweet, and it will be dedicated to a friend of mine who just become a mother of a beautiful Mini-Bobo.....
For 8-10 muffins
What do you need:
- 1 kitchen
  • 1 Oven
  • A huge amount of cups 
  • 2 bowls
  • Spoons (the more - the better)
  • Food scale
  • A recipient for cooking your muffins (so... muffin tins....or....whatever....you have a brain, use it)
  • Someone who will help you doing the washing up afterwards [not necessary, but very helpful]
Ingredients:
  • 105g Plain Flour x2
  • 75g Sugar x2
  • 75g Milk x2
  • 1/2 Tea-Spoon Baking Powder x2
  • 1 Egg x2
  • Vanilla Flavor 
  • 40g Unsalted Butter x2
  [all these ingredients are marked “x2” because you need to do the same thing with the    same ingredients 2 times _____ ]
  • 50g White Chocolate
  • 50g Dark Chocolate
  • 1tea-spoon Coffee-Powder
PREHEAT YOUR OVEN TO 180°C
  1. In a Bowl mix Flour, Baking Powder and Coffee Powder
  2. In a new Bowl mix the remaining Flour and Baking Powder and Vanilla Flavor
[Do the following sequence into two different new Bowls]
  1. Mix Sugar and Butter. Mix them well and energetically until they have become a smooth cream
  2. Add the Egg, mix it well into the starch.
  3. Add Milk, as above.
  4. When all the ingredients are very well mixed and you can not distinguish one from the other, add the mix of Flour [the one you have prepared before], stir it (or better spin it!) until everything becomes a very smooth dough.
  1. Melt dark and white chocolate into different bowls (in a microwave, or over a bowl filled with hot water)
  2. Add the dark chocolate into the dark mixture [the one with Coffee Powder], add the white chocolate into the white dough, stirring carefully.
  1. Pour the black mixture into the muffin tins [1/4 way of its capacity] fill it for 3/4 with the white dough. 
  1. Bake for 20 - 25 minutes
If you are not planning to eat them all in a few hours, store them into a plastic Tupperware once cold. 
Music: Goldfrapp -Supernatural- ....that’s the thing that will make the difference!
Enjoy....viel Spass
Bis bald.

Friday, September 16, 2011

FRIDAY I'M IN.....Muffin



As our friends at “©the white trash Burger” [where we actually have never been....but it’s on the “to go” list]
THANK FUCK IT IS FRIDAY!
Just a quick list to be updated on what happened this week:
  • EC card __ Arrived....but the pin code doesn’t work_____ sob sob...
  • My I-phone___ arrived____sort of____ we’ve actually spent an evening to go and collect it from the DHL zentrum in “somewhere over the rainbow” in Süd-Berlin
  • Our free-time just collapsed after having decided to enroll to an intensive GERMAN COURSE [_____4 days per week _____4 hours per lesson _____ a huge amount of homework] ....so we are supposed to be at the Gothic Rathaus-Charlottenburg every morning at 9.00, just to be sure to have breakfast with Cruella Devil.
  • Is 9°C a good temperature for mid-September ? ?
Ok....so....It’s friday....so....relax...and take it muffinsch!

Monday, September 12, 2011

Up and down like a Yo-YO



...it seems (and please, as Aretha Franklin used to say "say a little pray for me") that this new Berliner life is going to take off, especially after the 74 Euro BVG Fahrkarte! 
So, tomorrow I will speak a perfectly fluent German [and I'll probably be blond, sparkling, rich, win a nobel prize . . . ] and this evening...Moroccan Tajine, just for fun!
Tomorrow I'll post the recipe...perhaps!

Bis Bald!



Tuesday, August 30, 2011

YamYam ___(Korean) Berlin



After having spent a whole day in Potsdam, and have pretended to survive the 200.000m2-park with a sand-dried ©Starbuck’s Bagel (aka= starving to death) we have decided to go out for dinner.
The fate has driven us to this tiny restaurant (and for fate I mean ©PRINZ top Guide Berlin 2011) in Eastern Berlin.
YamYam Berlin
Alte Schönhauser Str. 6
Berlin-mitte


Two main colors rule in the restaurant: WHITE and RED. And white was the first impression I had once entered the place: No smells of “Asiatisch Restaurant”.
Table sharing, actually White-Table sharing. Easy atmosphere, a good variety of People (Berliners-Tourists-StupidItaliansLookingForFreedom [to whom I will dedicate an entire post in a few days]).
The menu is in English only and only hanging on the top of the food counter.
It works like that: you enter the place, you order your food, you grab you drinks from the fridge, you pay, pick a table and wait to catch the waitress who will be shortly walking along the restaurant shouting your name while carrying your food.
Nothing more to say, except for Amazing Food - surprisingly cheap.
Bis bald.

Sunday, August 28, 2011

The LONG weekend...

My dear friends (I'm alone at the moment....,;( 
It has been a Long-and-busy weekend....so many things happened, so many new places discovered....
But, hopefully, tomorrow I'll have more Zeit to spend on this Blog.


So, WORK IN PROGRESS.


Bis Bald.

Tuesday, August 23, 2011

Ok, so It really seems that in this country is impossible to do two things in a row . . . so, let's take it easy. . . and have a coffee. . . 
©Pic shot in the brand-new ©Nespresso Boutique in Friedrichstrasse  

Sunday, August 21, 2011

Primo Blog.....


ok....so, let's face it! I'm opening my personal Blog.... I think that's the best pic to start it.....so.... waiting for the take-off.
Bis Bald.