If you are going to really be in a place, cooking is one way to get there. Today decided to take the plunge and not simply boil water for pasta and buy bread for breakfast. I'd seen the butcher shop (the little sausages), finally found enough bravo to buy produce w/o knowing Italian from the open air venders (one on a canal the other in front of the Arsenale) through a lot of hand gestures, nods, nos, and smiles and came back to our super Italiano orange-countered kitchen to make a true lunch.
Noticed while shopping that zucchini is sold as a zucchini with and w/o its flower, guess which one is the more highly prized? -- Got to use garlic, which I can't do so easily with a beloved that is sensitive to its malodorous scent. and I got to use arugala, which I "discovered" back in the States, very Italiano.
Note: no pasta just produce from this place. What does this have to do with art? Well if your stomach is content, it shall lead to inspiration and capacity to endure long stretches of art making...
PS
This is a perfect cream donut. Eat your heart out Dunkin doughnuts.. It too is made fresh every day... uh ohhhh..... Ciao Bella!
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