train

A morning with a chef

The train that took me from the city of light to the city of utter delight was perfectly on time, well of course, just like the inhabitants of my final destination: forward thinkers, dream-makers, fast consumers, but with a discerning approach. Every time I set foot to London my head starts spinning around with the infinite stimulations arising from such a diverse community which makes the heart of this town beating at an incredible fast rate, and everything, suddenly, seems to be possible. The astonished eyes of that little girl from the south of Italy here get food for thought, in the literal sense.

In the middle of a restaurant room that would otherwise be considered as formal, there's a bar. The entire staff is very gracious and caring but none of them wears a tie. I feel like I can be myself, relax and mischievously look at the other customers (following the same pattern, I always look inside home windows when erring on the streets, exceptionally fascinated by the lives of others) while I wait for my + 1. Addicted to the dreamy horizon of being a chasseur de vue.

Hameed Farook guides the magic at 1901 restaurant and wine bar. The space is reminiscent of the Great Eastern, the former hotel institution that was in place before Andaz took over in 2006, with stucco and stone ground floor and dressings in a mildly classical style.

Beyond service, there's a more human element at stake, it's called care. For Farook, a restaurant  is all about breaking bareers: with its food, with its clientele, with appearences. His idea of giving the best in his work is fuelled by the wish that those who enjoy his dishes are going to be at their best, too. Positive thinking additions? I remarkably love.

london1Things are heating up as our pan roasted scallops from Cornwall get in the scene. They are flavoured with smoked haddock, shrimp tortellini and a mild bisque (shellfish based) emulsion. The duck terrine was truffle aromatized, with the accompaniment of pickled vegetables, a crunchy brioche and port wine jelly.

Food that heals. Yes, for this Indian born chef a good meal is a combination of chemistry and seasonal products. Farook's mother used to have a pot of 12 spices, the secret solution - she called it - that would cure any pathology: cinnamon and tea tree are antiseptic, while ginger is a natural energy elevator. No wonder why I can climb to the clouds after lunch.

Wanna do the same? You too can enjoy a shortcut way to the most somptuous views of the world. Inscription is this way.

With love at first sight,

Eleonora

It's #romanity. Sneak peek #3

The Tiber river flows at a speed of 876 litres per second. The human body is composed by water for more than 60%. Experts all agree in suggesting a daily intake of water of 2 litres. acqua5

No task could be easier when in Rome. Water in Rome is good for you; actually, it's the best you could find in Italy, due to the hygienic safety guaranteed by the absence of microbiological indices. In other words, it's filled with minerals and excellent for fastening up that methabolysm! acqua4

Water is an ever present element in many Fellini's movies scenes, celebrating La Dolce Vita, its excesses and its fragilities. For example, in the most celebrated 8 1/2 movie its protagonist, interpreted by Marcello Mastroianni, is looking for fountains all over Rome in a quest of lost purity.

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When it comes to private affairs and their disclosure, all Italians agree on one thing: you don't air your dirty laundry in public.

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There's nothing better, on a sunny sunday, than taking my bycicle and hop on a regional train with destination: the sea - il mare!

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When it comes to #romanity, acqua6

it's always best to combine together something old, something new, something borrowed. A fountain, a fabulous Fendi outfit, a bunch of grapes ( like Bacchus would have loved them). And just like that, it's #foodhappiness time!

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Happy sunday folks!

Eleonora

All pictures are taken by talented Cucina Digitale