Some time ago i enrolled in the local gym, i wanted to put on some muscle. I ended up with a new passion: food sciencce and physiology.
I advise this book: Exercise Physiology: Nutrition, Energy, and Human Performance 8th Edition

Here a brief explanation of some way of giving heat to the food in order to obtain some chemical reactions and increasing temperature, vulgarly “Cooking”:
Baking: Cook by dry heat without direct exposure to a flame, typically in an oven.
Frying: Cook in hot fat or oil, typically in a shallow pan.
Stir-frying: Fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly.
Stewing: Cook slowly in liquid in a closed dish or pan.
Braising: Fry lightly and then stew it slowly in a closed container.

In the beginning i followed receipts, but actually i can cook a lot of things without them: practice makes perfect, as in all things in life.
Take a look also to wine section
Here some dish from western and eastern cuisine:

Photo Name Description
Orecchiette al ragu’ e Primitivo The orecchiette with meat sauce and Primitivo wine are a tipical dish of south of Italy.
My brother stayed there for holidays in summer of ’18 and took back some local food.
Primitivo is cultivated in all the south of Italy, particularly Puglia. Arrived probably on the other side of the Adriatic by the Illyrians, people of the Balkan region dedicated to the cultivation of the vine, began to be marketed throughout the Mediterranean by the ancient Phoenician visitors of our coasts.
This wine is a DOC one, a Gioia del Colle Primitivo, produced only in the Bari area. It’s perfect for pasta with Ragu’ and strong dishes based on meat, game, grilled fish and aged cheeses.

Wine: Polvanera – Gioia del colle primitivo
Pasta: Orecchiette di Gioia del Colle
Ragu’: Classico Barilla

鸡肉栗子,米饭和南瓜 – Chicken chestnuts, rice and pumpkin 鸡肉栗子,米饭和南瓜 is a dish inspired by Chinese cuisine.
That afternoon we visited the International Alba White Truffle Fair, a long duration fair lasting just under 2 months in Alba, Piemonte, in the middle of autumn.
it’s full of local vendor and present some folkloristic events. People are numerous and parking is inversely proportional to this.
One week before we tried to collect some wild chestnut in Portofino, during a sunday morning but, at the end we discovered that they were almost all bad, with many insects inside.
Alba’s chestnuts were something safer but also very long to peal and cook. A good experience.

Pumpkins: Fiera del tartufo di Alba
Rice: Chinese one, cooked in a pressure cooker
Ragu’: Classico Barilla

芒果奶昔和现剥石榴 – Mango milkshake and peeled pomegranate 芒果奶昔和现剥石榴 is not a common milkshake.
Mango is very expensive in Italy (about 4€ per piece). Notice the small cubes of this fruit floating in the glass. Perfect as a end dish
银鱼鸡蛋饼 – Silver fish omelet We bought these fish in 东江湖 in 18.08, the taste is not so strong and delicious.

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