Tuesday, 21 February 2012

New post is  here. Thanks for looking.

Sunday, 13 March 2011

Daily Portrait Sketch of the week

 Here are the Daily Portrait Sketches of the week! Enjoy your Sunday!

Thursday, 10 March 2011

Bologna - Gymnasium 7

I think it's very funny to sketch  subjects like these. They never stop and you have to find new reference points at every second to get a complete sketch!

Dark Derwent Onyx and Artist Derwent pencils on Moleskine Sketchbook 

Monday, 7 March 2011

Bologna - Gymnasium 6

Parents. They were waiting for the end of their son or doughter's training.

Dark Derwent Onyx and Derwent Artist Pencils on Moleskine Sketchbook

Sunday, 6 March 2011

Daily Portrait Sketches of the week


The Daily Portrait Sketch  I made throughout last week. They are all posted as well the whole series on my Flikr pages.

Saturday, 5 March 2011

Saturday's Receipe - Finocchi al vapore

This is a really very simple and tasty food. Try it!!

Ingredients (serves 4):    Fennel 4 - tuna fish 70gr (2,46oz) - ricotta 100gr (3,53oz) - anchovy fillets 2, capers 1 tablespoon - lemon few drops.


1 - Clean fennel, cut it into 4 pieces and cook with steam for 20 minutes

2 - Meanwhile put all the other ingredients in a blender until you get a creamy mixture

3 - Ready to eat! - Buon appetito!

Friday, 4 March 2011

Bologna - Gymnasium 5

Little chat before training.

Dark Derwent Onyx pencil on Moleskine Sketchbook

Thursday, 3 March 2011

Bologna - Gymnasium 4

Some more parents, instructors and athlets at Gymnasium.

Wednesday, 2 March 2011

Bologna - Gymnasium 3

Some parents, some instructors, and some athletes I sketched on my Moleskine while I was  waiting for the end of fencing lesson.

Dark Derwent Onyx and Derwent Artist Pencil on Moleskine Sketchbook.

Monday, 28 February 2011

Sunday, 27 February 2011

Daily Portrait Sketches of the week

 Here are the Daily Portrait Sketches I posted last week on my Flickr page where you can find the          whole series too!

Saturday, 26 February 2011

Saturday's Receipe - Cordon Bleu

Ingredients:  Chicken breast fillets, slices ham, slices of cheese (such as Swiss), 1 egg beaten, 1 cup bred crumbs, butter.

1 - Take the chicken breast fillet and if too thick pound it to about 6 mm (1/4 inch) with the appropriate tool

2 - Sprinkle lightly with salt (and pepper if you like it) to both sides

3 - Top the chicken breast fillet with a slice of ham and a slice of cheese

4 - Roll the chicken up tightly. Use toothpicks to hold them together

5 - Dredge the roll with the egg...

6 - ...and then with the bread crumbs coating it well.

7 - Place the roll in an aluminium  backing pan, seam side down and place 1 tablespoon of butter on top of it

8 - Bake at 180°C (350°F) for 30 to 35 minutes.

9 - Done!