« stufato di pesce stile brasiliano / Brazilian-style fish stew (moqueca de peixe) | Main | Annuncio / Announcement: Novel Food #23 »

February 15, 2015

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Kalinda

Gorgeous!

Alicia (foodycat)

That looks so pretty! I have some lovely Italian blood oranges that could turn up in that form.

Simona Carini

Thank you, Kalinda :)

Thank you, Alicia. Using blood oranges would make an even more eye-catching tart. Let me know if you try.

Ryan

will try out soon.

Sally

Yes! Color and sunshine at the table. I may have to make a mini version for just the 3 of us. Thank you!!

Pattipatti

Veramente uno spettacolo, complimenti!!! Un bascione

Simona Carini

Thank you, Ryan.

I wish I could send you some warm sun, Sally.

Grazie, Patti. E buona settimana.

Rachel (Rachel's Kitchen NZ)

Oh, such a very pretty dessert - Simona - will tuck it away for the orange season.

Simona Carini

Thank you, Rachel. Enjoy the rest of your summer, before citrus season comes along :)

Frank @Memorie di Angelina

I just tried Cara Cara oranges for the first time and really enjoyed them! Taste a bit like a cross between a regular orange and a grapefruit?

Simona Carini

Ciao Frank. Glad to know you tasted Cara Cara oranges and liked them. According to this page on the UC Riverside site: Cara Cara navel orange, a mutation that occurred on a Washington navel orange tree, was discovered in 1976 at Hacienda Cara Cara in Venezuela. From Venezuela, it was brought to Florida and then introduced into California, where it is well adapted.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy Cookie Policy
Get new posts via email
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook