26 Apr

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Ferragamo Museum

17 Jul

You need not be crazy about fashion, but the museum is quite interesting with 10,000 pairs of shoes! In medieval palazzo near the Ponte Vecchio, the Ferragamo Museum is an institution dedicated to the art of making shoes for Audrey Hepburn, Greta Garbo, etc.. Free, but only by appointment tel. 055 3360456 / Address: Piazza Santa Trinita 5 / R, 50123 Florence. Official Site

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Photos Oficial Site

Tuscan Soup with Bean

27 Jun

We are already in winter and rainy nights these comforting soup comes in handy!

This is typical of the beautiful Italian region of Tuscany and very good, with its intense aroma of garlic …

Ingredients for 4-6 people

- 300 g cooked white beans, rinsed and drained
- 300 g of cooked butter beans, rinsed and drained
- 2 and 1/2 cups vegetable broth (or chicken)
- 115 g fusilli pasta type (or other small tubular pasta shape)
- 4 spoons (soup) of oil
- 2 cloves garlic, chopped finely
- 3 tbsp (tablespoons) finely chopped fresh parsley
- Salt & pepper freshly ground

Method of Making

Place half of white beans and half the butter beans in a blender or processor cup, along with half of the chicken broth. Grind until mixture is smooth and homogeneous.

Place the cream in a thick bottomed pan, add the beans and broth and remaining. Mix well and bring to boil. If the soup seem too thick, add a little hot water.

Add the pasta and bring to a boil. Lower the heat and cook for another 10-15 minutes, or until the dough is cooked submit “al dente”.

Separately, heat 3 tablespoons (soup) of oil in a small non-stick skillet. Add the minced garlic and sauté for 2-3 minutes stirring constantly, until the garlic is golden but not burned. Add the mixture of olive oil and garlic soup, and chopped parsley.

Season with salt and pepper. Distribute the soup bowls by or bowls and sprinkle with the remaining oil. Serve immediately.

Serve with toasts.

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Source: Recipe adapted from the book Soup Bowl – Ed Love Food * Parragon Books (USA)

Awakening to Relax, Let’s Travel?

24 May

Awakening to Relax, Let’s Travel?

The Blog Awakening the World from Josette Leprevost in partnership with the French operator MAE Prestige from Natacha Nowack is organizing the first group trip that will come out in October (27th) to Paris, Versailles, Biarritz, Bordeaux (France), San Sebastián (Spain ), Porto, Santarém, Lisbon, Faro (Portugal), Faro (Algarve, Portugal), Seville and Madrid (Spain). We invite you to follow the Gupo Kleber Patrick, public relations and business owner KPM & E, Kleber is a great professional, friend and much loved by all who know him well, has already been to Europe before and mastered English fluently, and thus can guide and help in everyday situations.

The focus of the trip is to provide a high-level tour even for those who already know Europe, since everything is being prepared by a French operator-ie, looking from the inside out-with programs that seek to provide an interesting tour , relaxing and allowing the people actually forget everyday life and enjoy the best of the Old World. Anyone interested in joining the group can send message to email or leave your contact this blog in the comments field, we will contact you to pass values ​​and trip details.

Let’s travel?


Eifel Tower



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Belém Tower


Photo: Image Bank

Tajine Moroccan Chicken with Couscous

23 May

Tajine Moroccan Chicken with Couscous


1 pound (s) chicken breast well cleaned, peeled and diced 2 cm
3 tablespoon (s) cinnamon tea powder
1 tablespoon (s) cumin tea powder
1 tablespoon (s) ginger tea powder
1 teaspoon (s) tablespoon cayenne pepper sauce or to taste
50 gram (s) butter
1 large onion, chopped
The second tooth (s) chopped garlic
6 pistils of saffron
One liter (s) of water
Third packet (s) of parsley, tied with string
6 large red onions, thinly sliced
2/3 cup (s) of tea raisin dark
2 teaspoon (s) tablespoon of sugar
3 cup (s) of tea already shelled fava fresh or frozen
2 cup (s) of tea couscous
1 cup (s) tea almond thin sheets
2 teaspoon (s) tablespoon of honey
Spanish olive oil needed
salt and black pepper kingdom

 Prepare the chicken

In a medium saucepan, combine chicken, 2 teaspoons cinnamon, cumin, ginger and half of the sauce and let stand outside the refrigerator for 1 hour.

Add a little olive oil, half the butter, finely chopped onion, garlic, 2 teaspoons of salt, a little pepper and 2 pistils of saffron, cover and cook on low for about 10 minutes, stirring occasionally , to drop a broth.

Then add water and tied parsley, partially cover the pan and cook for about half an hour, until the chicken is very tender.

With a slotted spoon, remove and set aside chunks of chicken, separate 2 cups of the broth to baste the couscous and save the rest for onions.


In a large skillet, heat another drizzle of olive oil and the remaining butter and brown and sliced ​​onions with a pinch of salt.

Add the remaining ginger and cinnamon, 2 pistils of saffron, raisins, broad beans, sugar and reserved broth to the onions. Leave on high heat to get a small bunch bodied, covering the back of a spoon. Remove from heat and set aside.

Twenty minutes before serving, place the couscous in a large bowl. Heat the reserved broth with remaining saffron and a little salt, when boiling remove from heat and pour over the couscous.

Let stand for 10 minutes, stirring occasionally to loosen the lumps, and the end of time, drizzle with a little olive oil and mix.

Slightly browned almonds and dried in large skillet and set aside in another container. In same skillet, heat another drizzle of olive oil, add the chicken pieces and honey and let the fire until browned slightly.

On a large plate and that is neither too shallow or too deep, spread the couscous forming a “volcano”. In the center, first put the sautéed onion, over the chicken and finish with almonds.

Recipe chef Heloisa Bacellar.

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Moroccan Cuisine in Paris

23 May

Moroccan Cuisine in Paris

On my last night in Paris Natacha and Olivier, my dear French friends invited me to join in the friendly group of their friends for supper. I could not imagine how the night would be nice.

The first surprise was the incredible snow that gave us unforgettable landscapes, and then the restaurant surprisingly cozy, charming, cheerful, with food sharpen all senses.
Olive trees in pots characterize input La Souk, where the best of classic Moroccan cuisine is savored.

Some of the best suggestions to ask in La Souk, is undoubtedly start with b’stilla are sheets brik filled with duck confit, raisins, nuts, flavored with orange blossom water and sprinkled with cinnamon and sugar, deliciosoooo.

Keep even the appetite for more. The tagines and couscous are all excellent, are ultra hot and served in generous portions. The presentation is perfect.

Special mention to the tagine can, it takes honey, onions, apricots, figs and cinnamon sprinkled with toasted almonds in their preparation.

If it is still possible and realizes his appetite, choice for the delicious dessert millefeuille of fresh figs, while the waiter serves you the sweet mint tea.

You will love this place and cheerful atmosphere will make sure you’re in Morocco!

La Souk Restaurant is:

1 rue Keller – 75011 – Paris

Tel 01 49 29 05 08


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Discovering Biarritz in France!

5 Apr

Travelling with my French friend Natasha, I had the fortunate opportunity to spend a day in Biarritz, a charming resort located about 170km and only 38km from Bordeaux to San Sebastian in Spain.

What draws the most attention in Biarritz and beyond the natural beauty of the rock formations sprouting from the sea, is the beautiful HOTEL DU PALAIS Imperial Resort and Spa Located on the edge of a cliff beach in this hotel is really an invitation for holidays perfect.

We visited at the invitation of and manages commercial director of NE throughout the hotel, a few spaces left me enchanted, the Meeting Room for example has little time for a makeover and it was discovered behind layers of paint “Frescoes of the sixteenth century” , La Rotonde restaurant with its air belle époque and huge windows, overlooks beautiful and tranquil sea and to complete the rest of the hotel has absolute Le Spa with Imperial Guerlain, ie I did not want to go away for nothing!

Visit this link and watch the video of the Hotel Du Palais in 360 ° degrees, absolutely fantastic!

The city is a grace, has a commercial centrinho well as charming the audience in high season goer is high purchasing power, walking through the central streets I came up with a “mini” Gallery Lafayette.

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View of the sea where we can see the Hotel Du Palais fundo.Em the front of this small square is the Church that I am at Biarritz

where they wished and promised myself to return to this place. So it will be!

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Very happy to be in  this place

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The charming city centrinho, an invitation to a journey of discoveries about how its inhabitants live

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In this city street can see the sea in the background, I was a few minutes admiring this side of the trade

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View from trade, opposite the sea


Must See in Biarritz

When you visit this little paradise no longer any way of knowing Miremont Biarritz, the house was founded in February 1872 by a young confectioner San Moritz in 1880 and was sold to Mr. Joseph Miremonte. To this day retains the same facade of the time and its decor and architecture is still very date of his inauguration.

The King Edward VII of England resided at the Hotel Du Palais, but the story has always been faithful to candy Miremont.

Revenues from its candy and chocolates are traditional and famous for having conquered the taste of various kings and queens.

Delight yourself also in the dishes served at lunch, harmonizing with a glass of good wine and the famous dessert and sweets and chocolates unmissable Miremont.

Prove that some of assorted caramels to take home, you never forget the taste!

The place is in your room a beautiful lunch overlooking the sea. The dishes are not cheap but worth every euro paid.

Account of Natacha and was on average 80 euros for two with two glasses of wine each.

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Maintains the same facade since 1880


Some of divine sweets displayed in the window

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View of the staircase leading to the hall on the second floor of the house


Address – 1bis, place Georges Clemenceau



The Best Way to Take Your Visa!

5 Apr

When I needed to get my American visa, had known Nikko Tourism will shortly, but right after the first contacts since I was extremely happy and even surprised with a personalized service, availability and efficiency in all applications from simple to complex national reserve trip in groups or family abroad.

When I asked my visa was very quiet with Nikko, they took it upon themselves to fill in all requested information digitally, slips issued the necessary fees and sent to my email, after fees, made ​​the schedule for my presence (mandatory) in agencies. But the best is the care with personalized guidance that was given to me and given each applicant according to their reality and reason for requesting the visa, they guide the more correct way, including what documents to take with you on the day of the interview. So the chances of all succeed are much greater.

After all just choose the script with Nikko Tourism and bon voyage!!


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Advertising Text

Fabergé Egg – History and Origin of Russian Fabergé Easter Eggs

29 Mar

Fabergé Egg – History and Origin of Russian Fabergé Easter Eggs

The Passover was a very special date in Tsarist Russia: everyone kissed and said: “Christ is risen”, receiving the reply: “Truly, Christ is risen.” And if presenteavam with eggs, representing the new life arose, the rebirth of hope. Eggs that people exchanged between them were painted.

Have eggs that members of the royal family and nobles of the court gave each other were made of gold, silver, decorated with enamel and precious stones.

In 1884, Czar Alexander III commissioned the official jeweler of the Russian imperial court, Peter Carl Fabergé egg as a gift for his wife, Empress Maria Feodorovna, containing a surprise, at the discretion of the jeweler. In the case of this first egg, the chicken was a surprise placing a sapphire. Success in court was huge.

Thus began the tradition of Fabergé eggs.

Each year the Czar commissioned a new egg to give Czarina at Easter, leaving the Fabergé prepares him well as he wanted. With the death of the Emperor, his son, Tsar Nicholas II, continued the tradition by ordering the two Fabergé eggs per year, one for his mother and one for his wife, Alexandra.

With diamonds, rubies, platinum, gold and rock crystal. Inside a replica of the carriage that carried the Czarina Alexandra through the streets of Moscow during the festivities of the coronation of Nicholas II.

The Faberge eggs were unique. Some themes celebrating intimate family; honored other notable events of the Russian state. They were equipped with small and delicate mechanisms that showed the secret within. The annual egg was always a great surprise to the imperial family and admired by the entire court, the object of general desire.

Because they are unique and carefully designed, the Faberge eggs have become invaluable pieces. With about 13 cm, each egg took the whole year to be made from the original drawing, cutting, polishing stones and all details involving several masters of Fabergé company. Everything was done in absolute secrecy.

In celebration of the tercentenary of the Romanov government. It has 18 miniature portraits of all members and reigning within it, spinning a globe of gold, with a map showing the Russian borders when the rise of the first Romanov and borders during the reign of Nicholas II.

The eggs were carefully guarded by the Romanov family treasure.

56 masterpieces were produced from 1885 to 1917.

With the Russian Revolution, the Romanov treasure was confiscated by the Bolsheviks and scattered. No one knows the whereabouts of all Faberge eggs made for the imperial family. By 1998, 44 of these were located copies. In 2002, the international news realized that an imperial egg was sold at auction at Christie’s for 9.6 million dollars.

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Peter Carl Fabergé

Source: Wikipedia
Photo: Image Bank

Foie Gras Ravioli in Chicken Broth

26 Mar

Foie Gras Ravioli in Chicken Broth

Foie Gras Ravioli in Chicken Broth

Preparation: 30 minutes

Cooking time: 2-3 minutes


4 people


Sheets ravioli

Foie gras mi-cuit

Green Granny Smith Apples or to find

Brushed Truffles EXTRA and Truffle oil


Chicken broth


Cut thin slices of apples, then using a cookie cutter to make discs of the same size.

Cut the Truffle also regularly pass discs in truffle oil.

Prepare the chicken broth and set aside.

Assembling the ravioli: Square clay for ravioli purchased fresh pasta shops, open to accommodate the clay slice of truffle then join the hard green apple dipped in truffle oil. Grate the nutmeg and then put a piece of foie gras with salt.

In the analysis of ravioli pass a mixture of egg white / water (2/3- 1/3).

Finish putting another clay from ravioli to close, ensure that you pasted, then finish the cut (it may even be a cup of coffee) cut the ravioli round.

Cook the chicken broth or chicken for 2-3 minutes, turning in the middle of cooking.
A big thank you to Gregory, Blog Unomafu for his delicious recipe!

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