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June 07, 2009


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Once I dug up the root of a wild cucumber and it was huge! Pretty creepy.

I looked at pictures in the web and it looks like the california type has spiky fruit, while the coastal manroot has smooth fruit. The leaves look different too but it hard to say from your photos.

In Venetian cavatappi is "tirabusson", which is derived from French.

Lori Lynn @ Taste With The Eyes

Oh I didn't know no ice was an Italian trait?? huh. Looking forward to that post.
I don't like it either! Like my water room temp and my diet Coke ice cold from the can, no ice cubes!

Come by TWTE, the MLLA round-up is posted, thanks for participating Simona!


Very interesting post. I'd love to try Gazzosa.


Susan from Food Blogga

That's the way to enjoy a walk, Simona. Lovely images.

Simona Carini

Ciao Laura. I've seen photos of it, but not a real one. You are making me curious. Thanks for the tip: I'll keep an eye on the fruit. And thanks for telling me the Venetian word.

I'd say we have a different approach to ice. More about this later. Thanks, Lori Lynn for hosting MLLA!

Ciao Paz. You may be able to find gazzosa in some store that carries Italian foods. Let me know if you do.

Thanks, Susan. Nature had something interesting to offer to the eye of my camera.


E' delizioso l'apribottiglie blu :-D

Simona Carini

Ciao Lenny. La mia amica mi ha regalato alcune altri oggetti da cucina dello stesso colore e dalla forma simpatica. Ne parlero' in futuro.

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