Life Is Too Short To Be Boring | Valentina Cirasola | Designer

I am a clown, outside my serious involucre of an interior designer, I am a clown. I am the type who likes to joke around, to make fun of others, myself, and any situation; I am the type who likes to wet food with wines and eat it with similar people who don’t count calories. I am the type who likes to be surrounded by artists and cultured people and have an intelligent conversation on fun subjects, often not touches among friends. If the occasion arises, I like to be boisterous in a civilized manner.

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However, these days I am finding very difficult to be amusing to others and myself. The heavy climate we are breathing and the patch on the face we must wear is taking its toll. I can’t put lipstick on, I feel naked and I feel my freedom has been taken away.

To remedy the ugly feeling of helplessness, I am going through my travels and remembering the good times I had.
I am watching short videos I made and going through millions of photographs. Refreshing my brain with exceptional travel memories it’s very uplifting, people and events come back and make me laugh again.

This short video brought me back to that day in the countryside of Puglia with the friends I brought along from California during and my local friends who prepared lunch for us in their country home.

We ate for four or five hours and drank rivers of red wine. In between dishes prepared fresh on the spot, we harvested white berries and blackberries from the trees, such delicious treats, we talked about the collection of fossil shells laying in a bucket, and how to plant the lambascioni, the sweet wild pearl onions growing only in the land of Puglia. We danced, sang, and laughed so much our stomach muscles hurt.

Everyone wore the Adam and Eve apron just to be funny. I felt we were celebrating the Roman bacchanalia, only in a civilized way. After the long hours of lunch, it must have been five or six in the afternoon by then, we set in the mild sun of an Italian May to tell stories.

 

Sombrero

Telling stories

 

One guy put on a boat straw hat, took a broom from the kitchen, sat down on the chair and sang O’ Sole Mio mimicking a gondolier as if he was rowing a gondola and taking us somewhere on the water of Venice. We were down South, instead, a long way away from Venice.
We acted crazy with lighthearted intention, we bonded and the memory lingered. This book tells it all.

TheRoadToTopOfTheWorld

The Road To Top Of The World – Paperback and kindle 

 

Share your travel memory here, if you wish. We need to read about positive experiences. Ciao,
Valentina
Amazon Author’s Page 

Copyright © 2020 Valentina Cirasola, All Rights Reserved

 

Valentina in RED

Valentina Cirasola is an interior-fashion designer and a storyteller by nature. Stories are very important to her design career to convey ideas because making someone’s home or personal images is not only about building around shapes, lines, forms, and colors. It is about the story one can create around their spaces and how they want to appear to others. She trots the world and loves writing travel notes, from which she draws inspiration to design her interiors as well. She is the author of the book about her travel to Puglia:
©The Road To Top Of The World and four other books all
available on
Amazon and Barnes&Noble

A Life With A View | Valentina Cirasola | Designer and Author

I went to street markets and discussed food with the vendors, I tasted the food I will never see again (unfortunately) unless I return soon, I got drenched in colors, breathed the salty air of the Adriatic Sea and soaked the local traditions. I heard the patois I am so familiar with and amused myself listening to people speaking it. I made new friends, and I wrote a lot of travel notes. That was my travel to the South Riviera of Italy.

Remembering those days, feelings of rage and happiness run together now, I don’t even know if I belong there even though that is my native land, but on the other hand, I don’t feel I belong somewhere else either!

(Click on each photo to view it larger).

Lungomare Bari

Lungomare Bari

Along the wall of the military fort, it felt as if I was on the balcony of the Adriatic Sea. The Fort of Sant’Antonio Abate, a lookout tower since the first half of the twentieth century is the highest point of the old city. From there the gaze follows the entire layout of the medieval walls and the outline of the waterfront. People living up here enjoy the sound of the waves every day. The air was cool and fizzy, we kept climbing to the top, dusk was coming, maybe the wind was going to pick up speed, the Sea and the sky were going to be dark in unison.

 

Fortino Colors

Fortino Colors

I heard the passerby saying they would love to live here in these picture-perfect places. Of course, who wouldn’t? This small house sits on valuable land,  the circular entrance takes to the upstairs loggia and inside the house through small steps, it faces the Sea and has the best exposure to natural sunlight. People living here have a life with a view. It feels harmonious, it feels healthy. The sun’s energy welcomes them in the morning where the horizon meets the Sea and salutes them falling into the Sea at dusk. Magic!

Balconcino-Bari

Balconcino-Bari

Dusk caught up with us and suddenly we had a desire of the local focaccia, the top filled with fresh tomatoes, olives, oregano, course marine salt, the best olive oil and nothing else. It goes with a super chilled Peroni beer, which the local people prefer to drink out of a sweating glass bottle. At that moment, everyone was quiet, and I heard a total silence speaking in the beautiful rosy sunset background. The food here is so good that silence people!

Sei a Casa Sei a Bari

Photo: Sei a Casa Sei a Bari

Like all the good vacations, they must be short, intense with emotions and all must stop when everything is still pleasurable.

Focaccia Barese in Preparation

Focaccia Barese in Preparation

I returned to my California home and made the focaccia I ate on the Southern Italian Riviera. It was very good but not as good as the one I ate that evening at dusk on the Fort of Sant’Antonio Abate. Here, the water, the soil and the ingredients are so different, nothing will ever come the same as in Puglia, at least I am happy I can do it.

Geez, a month of vacation is never enough!
My European genes are calling. See you soon, Europe!
Valentina
https://valentinaexpressions.com/trips-to-puglia-2/

 

Copyright © 2019 Valentina Cirasola, All Rights Reserved

 

 

Valentina with short hairAs a writer and cultural promoter of Puglia, her native land, Valentina’s intention is to let readers feel and experience a new ”wheel of emotions”. She wants to encourage them to visit areas of Italy not beaten by massive tourism. Through stories of local customs, art, architecture, fashion, food-wines, shopping, she wants them to create their special adventures and live it up in Puglia! Check out her books on
Barnes&Nobles: http://goo.gl/q7dQ3w
The latest published book ©The Road To Top Of The World is a travel narrative on short stories of Puglia  – https://tinyurl.com/y7tuyfh8

 

 

 

It Is Coming | Valentina Cirasola | Designer and Author

I have stayed away from some of my activities, especially blogging, as you might have noticed my absence. For more than six months I have dealt with an ergonomic problem on my right hand caused by too much computer usage, but this downtime did not discourage me from continuing the most important things. Stubborn, disciplined, high tolerance for pain and goal-oriented, that’s what makes me.
Despite all pains and sometimes the impossibility to move my hand as I wanted, I went on anyway to write the fourth book I had planned for this year 2018.
The Road To Top Of The World is coming in September!

(Click on the photo to view it larger).

Book Reveal

Book Reveal

 

I cannot call it a novel really, it is a book of short stories, a mixture of my memories of the region growing up there, my impressions of the new region of today, some history, use, customs, traditions, stories and experiences made with a group of Americans I took there with me.
So many things are locked up in my drawers of thoughts, it’s about time they all come out in some form of communication or another.

The region of Puglia exists at least since the 11th century, but now tourists of many nationalities are flocking to Puglia as if fresh water was discovered. Everyone wants to taste, feel and see the region. A couple of years ago, an Indian Maharajah got married in Puglia and brought 800+ people along from India.
For more than 10 years, Hollywood has found characteristic spots and special corners to film there many blockbuster movies.
Tourists used to land in Puglia only to take the ferry-boat to Greece and showed no interest to even spend a few days visiting, but now they land in Puglia, stay for a while and cry when they leave.
Even though I am an interior/fashion designer by trade, TV producer and author of three other books, I wanted to write outside my trade this time, for pure enjoyment and fun. Living in California didn’t make me forget who I am, what my roots are and what Puglia taught me in terms of values, traditions, and morals.

It all transpires from this book: The Road To Top Of The World.

The above picture is the draft of the book cover. It is a colorful book of 40 chapters corroborated by many colorful pictures in each chapter.
Stay tuned for the launch at the end of September 2018.

By the way, after many natural solutions and so much money later, I bent to my young doctor’s wish to shoot a bit of steroid into my right-hand tendons.
He revived my hand and made a new person out of me, reborn with more gumption. Ciao,
Valentina
http://www.valentinadesigns.com  

Copyright © 2018 Valentina Cirasola, All Rights Reserved

As a writer and cultural promoter of Puglia, her native land, Valentina’s intention is to let readers feel and experience a new ”wheel of emotions”. She wants to encourage them to visit areas of Italy not beaten by massive tourism. Through stories of local customs, art, architecture, fashion, food-wines, shopping, she wants them to create their special adventures and live it up in Puglia!
Check out her books on
Barnes&Nobles: http://goo.gl/q7dQ3w
Amazon: http://goo.gl/xUZfk0

 

I Am Not A Vegetarian And Yet….| Valentina Cirasola | Author and Designer

Food is part of my color scheme of life. I cannot live without colorful and flavorful food presented well, even if I am eating alone. Eyes want to see beautiful things to send a message of happiness to the brain. It doesn’t take much efforts to do something special for ourselves.  I am not a vegetarian and yet my every day food seem to reflect that style of eating. As soon as I was weaned, my parents taught me to eat everything without distinction and to waste no food. That concept has been good and alive in my life, every where I lived in the world.  I have discovered that in countries different from mine, people eat the same vegetable, often prepared the same way, but, also, I have discovered new vegetables, new flavour and new ways of cooking vegetables. My repertoire of earthy food is getting so big, I don’t have enough days in a year to cook them all. For the moment, enjoy these three simple and so tasty recipes from my kitchen as much as I enjoy them.
(Click on each photo to view it larger).

A sandwich to die for –  Grilled Zucchini and Italian Prosciutto.
Thinly slice zucchini, align them on a parchment paper over a baking sheet.
On each zucchini slice, add finely chopped garlic and ginger, Parmigiano cheese, olive oil, salt, pepper and bread crumbs.
Bake at 400 F. until golden brown, about 20-30 minutes.
Brush a small amount of olive oil on each bread slices and grill them (I made my country-style bread).
Assemble the sandwich with Italian prosciutto. I did not add anything else, it is tasty enough as is.

Grilled Zucchini and Italian Prosciutto di Parma Sandwich

What do you say about a plate of oyster mushroom? 
I adore this dish, whether it is made for a healthy lunch, with a piece of bread and a glass of red wine, or as a side dish to go with an entrée of meat or fish.
Brush off impurities from the mushroom, or cut them off (if you wash mushrooms in water, they will exude water in the cooking).
Finely chopped garlic and chili pepper, if you like it, briefly sauté in olive oil, then add mushroom and continue to sauté until soft, about 10 minutes.
Add chopped Italian parsley to finish. It is a real delicacy!

 

Oyster Mushrooms Sautéed in Olive Oil and Garlic

Do you have mozzarella?
In Italy we call this sandwich “Mozzarella In Carrozza” translated is Mozzarella In A Chariot.
Beat some eggs, depending on how many sandwiches you are making. Season the eggs with salt and pepper.
Warm up an iron skillet brushed with some olive oil, or butter.
Slice mozzarella in thin pieces.
Dip each side of the sliced bread in the eggs. Lay on the hot pan, each slice of bread one at a time, then mozzarella slices on top, close the sandwich with the top bread slices also dipped in the eggs. With a spatula push down gently on the sandwich to allow mozzarella to stick to the bread.
Brown one side of the sandwiches until crisp, carefully turned with the spatula, brown and crisp the other side.

Mozzarella In Carrozza

There you have it, three simple lunches, easy, inexpensive, healthy and tasty, that you will want to repeat often. This kind of food is only found in Italian homes, not in restaurants.
During trips to my native region of Puglia, Italy, my guests will taste food with a flavour of simplicity and antiquity, such as these. Ciao,
Valentina
https://valentinaexpressions.com/trips-to-puglia-2

Copyright © 2018 Valentina Cirasola, All Rights Reserved

 

Valentina Cirasola is the designer who cooks. She has a deep interest in food that led her as an autodidact in the studies of food in history, natural remedies, nutrition, well-being and learning food of the world. She wrote two books on Italian regional cuisine and one book on color theory, in which she included one recipe for each color. Robert Taitano, a friend and business associate of http://www.wine-fi.com says:
“Valentina – an International Professional Interior Designer is now giving you an opportunity to redesign your palate”. Get your copy of Valentina’s books on
Barnes&Nobles: http://goo.gl/q7dQ3w
Amazon: http://goo.gl/xUZfk0

Graceful | Valentina Cirasola | Author and Designer

What do you do when outside is cold, damp and lonely? You go inside a family owned restaurant and find comfort and warmth in food. That night we did just that. The day had been relatively warm, a sudden drop of temperature was not expected for the night, but the prospect of being received in a restaurant built in 1900 with the tufa stone was too exciting to miss it. Gracefully, we were seated in a small room reserved just for us. The light yellow colored walls, the natural texture of the exposed tufa stone and the sparse décor were an invitation to feel at home.
I had no doubt food was going to be exceptional. Here, under the curved vaulted ceiling,  nothing mattered that night. (Click on the photo to view it larger).

giuseppepouringwines
I couldn’t help noticing Giuseppe, the waiter pouring our wines with grace. He was elegant, attentive not to spill even a drop on the tablecloth of that precious wine, pouring from the left of the guests as the Bon-Ton requires, the seriousness of his motion, all said to me: “Here, you will be treated with class and grace“.
In my capture, Giuseppe looks totally absorbed in his task. Pouring wines is an art of its own, it requires knowledge, elegant manners, subtle motions and grace.

Wine represents the labour of many people and nature’s generosity, when it wants to be generous. The gracefulness of the people of Puglia towards food and wines tells how much respect they have for the land. Preparation of food is sacred, eating happy food prepared with love keeps people healthy.
Knowing that someone will take care of us, offering the best food they can prepare in one night it is grace to me.
The guests in that trip to Puglia are still talking about that night. Ciao,
Valentina
https://valentinaexpressions.com/trips-to-puglia-2/

 

 

Copyright © 2017 Valentina Cirasola, All Rights Reserved

 

valentinadivaglassesAs a writer and cultural promoter of Puglia, my native land, it is my intention to let readers feel and experience a new ”wheel of emotions”. I want to encourage them to visit areas of Italy not beaten by massive tourism and through stories of art, architecture, fashion, food-wines, shopping, I want them to create their special adventures and live it up in Puglia! Check out my books on 
Amazon: http://goo.gl/xUZfk0

Barnes&Nobles: http://goo.gl/q7dQ3w

Winter Food | Valentina Cirasola | Author and Designer

Fire is on, red wines show their characters through the ruby coloration, days are mostly grey, in some parts of the world even snows and in my home it’s time for comfort food, winter food, healthy food, warm and filling food with whatever the market offers. Today, I am presenting stuffed cabbage with tuna, chickpeas, spinach, brown rice, eggs and spices. It seems to have had a good response among my friends. This is a good recipe to get rid of leftovers, it can be done with other ingredients as well, such as ground meat, mashed potatoes, white rice, quinoa, all vegetables with cheese and no grain and so on,  all depend on your fantasy. It is also low in calories.
Set aside a couple of hours of your time, if you are fast in the kitchen it might take less time.

I am not going to give you quantities, this is a free-form specialty, more ingredients you assemble more baking pans you will fill up. It’s all good stuff. Keep in the freezer the portions you don’t use in one dinner for those days when cooking is not on your list and still want to offer the family something delicious to eat. A large cabbage will give you a good number of large leaves to stuff.

VerzaRipiena

 

  • In salted water parboil all the cabbage leaves, one by one for about 3-4 minute each. The salt will prevent discoloration through the process and your leaves will stay a vivid green even after the baking. Lay them on a towel to dry.
  • Wash the spinach in the quantity you need and sauté with garlic and olive oil. Drain the juice that forms and save it for later. Squeeze the spinach of all juices and pat dry.
  • Boil the brown rice or cook it in rice cooker, I mixed in saffron, parsley and olive oil.
  • If you don’t have chickpeas already cooked, the canned type is OK too, but drain the salted juice in the can and wash the chickpeas in abundant current water.
  • Drain the can tuna from the water and crumble it with a fork. Fresh tuna is better of course.
    ****
    Now, in a very large bowl assemble all the ingredients: brown rice, tuna, chickpeas, spinach, 2-3 beaten eggs and some spices you like. Add a small amount of Parmigiano cheese, just for binding, season to your liking with salt and pepper. Mix well. Eliminate the hard spine of the leaf, it doesn’t bend well and set aside for a different dish later. With a spoon fill each cabbage leaf, roll and make a package. In the bottom of a baking dish put a small amount of that juice obtained from sautéing the spinach, align each package, on top add tomatoes sauce (passata) or peeled tomatoes, a swirl of olive oil and a small amount of Parmigiano cheese.
    Bake uncovered at 400˚ F until the top is golden brown, maybe 20 minutes, depending on your oven. Serve warm.

If you have leftover stuffing, turn it into a frittata and you have another good meal assured. Buon Appetito!

In my home cooking is an important everyday experience. It doesn’t matter what our profession is, when it’s time to eat we change hats and turn into demanding chefs. Ciao,
Valentina
http://www.valentinadesigns.com

Copyright © 2016 Valentina Cirasola, All Rights Reserved
10626547_10203527385518761_5878448476892428943_nValentina Cirasola is the designer who cooks. She has a deep interest in food that led her as an autodidact in the studies of food in history, natural remedies, nutrition, well-being and learning food of the world. She wrote two books on Italian regional cuisine and one book on color theory, in which she included one recipe for each color. Get your copy of Valentina’s books on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

Fashion And Food | Valentina Cirasola | Author and Designer

One of my friends in my homeland Italy sent me a piece of news with a comment:
“Valentina decorates her home projects with colors of food and the fashion industry is putting food on clothes”.
Are fashion designers tired of seeing model as stick figures or finally they have realized that good food emanate good energy and vibrate positivism?

There is nothing more perfect than nature. Getting into the habits of cultivating own food, which is possible even on small patches of dirt, balconies, small patios or terraces and then cooking the homegrown food is the quintessential of health, fun and alignment with the Universe. Colors of natural food are vibrant, dynamic and alive. If we put natural food in the mouth why wouldn’t we want to wear their colors? The natural and positive vibrations will double for sure.

You might want to click on this link to see a roundup of fashion collections and the food that have inspired different designers in various years of this decade. In this site there is fashion by season, by recipes, by colors and designers.
http://www.tasteofrunway.com/

“Who said there are only colors? There are also the nuances.” ~ said Diana Vreeland, editor of American Vogue in 1969.
That’s right. Have you ever looked at the peel of red onion? Outside is red-purple and inside is almost pinkish. The colors of fried onions in a tempura batter with sage leaves range from beige, golden beige, pale yellow, gold, silver sage and white. This poor specialty was Armani’s inspiration in designing the perfect 2014 shimmering collection inspired by fried tempura onions. Onion is such a poor ingredient with a not so high reputation that often disgusts a few people, but when cooked can give an aura of elegant sophistication.

The colored pasta Marellihttp://pastamarella.it/ – produced in Puglia, the southern Italian region where I come from, inspired Missoni soft colors for 2014 Spring, while Marc Jacobs for his 2011-12 collection chose stronger and more vibrant colors from the multicolored pasta that marries well with four types of cheeses pasta dish. This multicolored pasta inspired him to combine bold colors, just like the pasta dish combines the strong flavor gorgonzola with three other cheeses.

One of my favorites is Balmain 2013 black and yellow ensemble with similar colors in the tasty dish of Linguine with lemon and cuttlefish ink. This is a dish for fine palates and food connoisseurs.

The friend who sent me the flavorful articles made another question:
“In which location would you enjoy eating the plate of Linguine with lemon and cuttlefish ink and which wine would you choose? He suggested Amalfi Coast as a location where to taste Asprino d’Aversa; on the beach of Ragusa, Sicily, drinking a Grillo; in Salento on the cliff of Otranto, Puglia tasting a Verdeca wine.

Well, with these good suggestions from my Italian friend, I will go look for cuttlefish (ink is so very easy to extract from it) and will hand-made the linguine.
It’s more difficult to talk about hand-made pasta then actually make it.
Create a great weekend. Ciao,
Valentina
http://www.valentinadesigns.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Val StandingValentina Cirasola has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Often people describe her as “the colorist” for a reason. She lives in a colorful world, wrote a book on colors ©RED-A Voyage Into Colors and loves to color her clients’ environments by creating the unusual. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being, then finally she wrote two books on Italian regional cuisine. Find Valentina’s three books on Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

A Wine Moment | Valentina Cirasola | Author and Designer

Cacc’e Mmitte sounds as an unpronounceable strange name for a wine and perhaps it is, but the flavor is unbeatable. It’s not a new discovered wine for me since I come from the same region of the wine, I am surprised to know that a few wine representatives now carry the Cacc’e Mmitte in their selection of wines for restaurants and pubs.
In the Southern Italian dialect form, this name refers to the easy drinkability of the wine after it has been freshly pressed and the easiness to refilled the glass with a wine that doesn’t need much aging.
In reality making this wine is an ancient procedure. In the remote times of south Italy, farmers rented all the wine making equipment for only one day to anyone who wanted to make wines, but the pressing process had to finish in one day to leave the premises free for the next person. At the end of the procedure the wine must was taken out of the wine pressing tanks “Cacce” and transported away to a new cellar premise, then a new tenant came in for one day and used the same tanks “Mitte” to crush their grape and produce a wine style of their liking.

The Cacc’e Mmitte is a D.O.C. wine originated in Lucera, in the Foggia district of Puglia region, where the Gargano shows off the beauty of the Adriatic cost.
In 1995 Italian laws set the D.O.C. label to protect names, origins, production methods and characteristics of Italian food and wine, therefore it stands for Denominazione di Origine Controllata (Denomination of Controlled Origin).

I love its ruby color and its intense aroma, its alcohol content is about 11.5%. What do we pair this wine with?

A few days ago, I tried it with Valdeón Due Leche Blue cheese from the Spanish region of León, wrapped in sycamore maple or chestnut leaves. It’s made with cow and goat cheese, hence the name due leche and I must say the odor is pungent, but an incredible bombardment of flavors happens when brought in the mouth. Needless to say we consumed a large piece of the Valdeón in a short hour and only two people.

Now take out your tulip shaped calyx, pour yourself Cacc’e Mitte wine, enjoy it with the Spanish Valdeón, add a few nuts and forget the world. Ciao,
Valentina

http://www.valentinadesigns.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Val in ParadiseValentina Cirasola has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Most often she designs kitchens and wine grottos; outdoor kitchens and outdoor rooms; great rooms and entertainment rooms. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being. Finally she wrote two books on Italian regional cuisine and one book on color theory. Get your copy of Valentina’s books on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

Sweet Power Of An Onion | Valentina Cirasola | Author and Designer

I had a taste for grilled onions last Sunday. I was harvesting the produce in my small orchard, I thought it would be perfect to grill some of them while the pizza was cooking in the wood-burning brick oven in my garden. Grilled onions made into a salad sounded perfect, light and powerful for the sunny weather. (Click on each photo to view it larger).

BrickOven
(I built this brick oven in a very simple style, but it makes the greatest pizza and bread)

Onion is considered the truffle of the poor, it is a good antibiotic, a natural diuretic, a natural warm up as it produces warmth in the body and contains as many medicinal substances as a whole apothecary could have. It helps against cardiovascular diseases and we all like food believed to be aphrodisiac. Onion and white wine make a perfect potion of positive effect against cold, fever and cough.

Onions fed the builders of the Pyramids, the troops of Alexander the Great and Emperor Nero constantly munched on leeks to clear his throat.

I believe if we take onions away from the kitchen there is no gastronomic art. This was my roasted onion salad last Sunday.

RoastingOnions

On the stove, I grilled the onions first with only olive oil and marine salt. When grill marks formed on both sides, I covered the serving plate with arugula (from my orchard). On top, I laid circles of roasted onions, round slices of tomatoes from my orchard (we want to keep the same shapes for visual effect), I added a few green olives and a citronette emulsion made of lemons from my orchard, olive oil, salt, pepper, and thyme. I said “from my orchard” many times, that’s because I am very proud of being a city girl and know how to grow my own food. To me, it’s about being in control of what I eat.

I cannot make tasty and healthy food any more simple than this.

CipolleArrosto

There was a time when my parents would say “I will leave you on bread and onion!” when my brothers and I did something they didn’t like. With all the good proprieties onions carry, it would have been a nice punishment, but somehow it did not sound so good then.

I am here and always available for consultations if you need to build a brick oven, a kitchen spice garden, or an outdoor kitchen. Ciao,
Valentina

http://www.valentinadesigns.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved



Valentina Cirasola
has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Most often she designs kitchens and wine grottos; outdoor kitchens and outdoor rooms; great rooms and entertainment rooms. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition, and well-being. Finally, she wrote two books on Italian regional cuisine dedicated to super healthy food, easy to make and wrote one book on color theory. Get your copy of Valentina’s books on

Barnes&Nobles: http://goo.gl/q7dQ3w

Even The Fastest Race Car Needs A Pit Stop | Valentina Cirasola | Author and Designer

I read in a travel magazine that in North America 25% of the population never takes vacations and 37% will only take one week of vacation a year. Considering that North America is a highly productive part of the world, how can we keep our sanity and keep on producing our wealth if we don’t ever take a break from the daily grinding? We know that stress is the major cause of heart disease, high cholesterol and on and on, while our nerves are slowly being pulled apart as a rubber bend until they snap for good and become beyond repair.

(Click on each photo to view it larger).

Gargano(Architiello S. Felice seen from the sea- trip to the sea caves of Vieste by Cappellaccio)

As we need restorative breaks in life, April 15, 2013 I am taking a group of curious travelers to Puglia, Italy, the region where I come from, South-East of Italy, sitting pretty on the blue-green Adriatic Sea looking at the white Greece and the Dalmatian Coast of the ex-Yugoslavia. Puglia is one of the many Italian regions not well-publicized to mass tourism, thus it is an area where the land is virgin, the air is pure, food is deliciously hand-made fresh every day, people are warm and friendly and prices are affordable. This is a place where you will reconnect with freedom, or will make you the protagonist of your own art of vacationing.

Trani(Cathedral of Trani – Via Pinterest)

Traveling to Puglia is not about a super luxurious accommodation, but about finding new experiences and feeling new emotions. Puglia will teach you how to lose yourself in moments totally without the “hurry” word. I promise, while you are there, you will not want to see your electronics to connect with work back home!

 

My father used to say: “Andiamo piano che abbiamo fretta” meaning “let’s go slow in order to go fast”. How true is that? If you don’t slow down, you will never be attentive to the details in your life and fall in love with them, or even appreciating the “unexpected” life brings.

Our private bus will take us to many places, however the trip is not a “tour de force”! At our leisure, I will take the group through beautiful landscape of orchards, vineyards and seaside views, art, history and shopping in markets. The group will learn to appreciate local traditions, the rhythm of nature and its sounds, healthy natural food cooked at home, colorful atmosphere and the pleasure of making your own food. Yes, perhaps, one or two nights we will cook with a local chef in the farmhouse where we will stay. Puglia will teach you never to eat alone. One a different day, we will have a crazy fun, dressing up in vintage clothes and ride in vintage cars along the Adriatic Sea, or perhaps you will want to experience a relaxing massage with olive oil, the “green gold” of this land.
Register here: https://valentinaexpressions.com/trips-2

I will take the group to an “unexpected” Italy through all the human senses, collecting memories or flavors and not material things. I will show you how simple food will change you forever, as it fulfills your soul and rewards your health. While we are on the subject, we will talk about Italian table manners and etiquette.

Eating in Barrels

(Ristorante Gorgo Di Fuoco – Putignano)

Even The Fastest Race Car Needs A Pit Stop, you need to stop in Puglia! Please find price, all the information needed and watch the videos when you click on the link. Start packing and register here: https://valentinaexpressions.com/trips-2
Registrations will close March 20, 2013 and I want to see you on my bus. Ciao,
Valentina

http://www.Valentinadesigns.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Val:FarfalleStampValentina Cirasola will host three trips a year to Italy based on her three books with the intention of showing Italy with the eyes of a designer born in those parts and let people experience the ”wheel of emotions” in the non-commercial Italy away from beaten paths of massive tourism. Valentina is NOT a travel agency, but with the help of her Italian expert travel team, she will guide her tours through art, architecture, food, shopping and special adventures organized for people who want to live it up! Register here: https://valentinaexpressions.com/trips-2.

Find Valentina’s books on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

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