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Dolcesalato

If the artist is, by chance, also pastry

Sounds strange that one of the best pastry shops in the province of Ragusa has declined to produce the most representative of the County sweets such as' mpanatigghie and chocolate of Modica. Dolcesalato But it is not a pastry whatsoever. Born from an idea of \u200b\u200bthe young Antonio Pitino (son of Art Michael Pitino, sweet "historic" Modica each so you can still meet in the bakery of the child), Dolcesalato is a gallery of the confectionery that has few comparisons in the region. Do not be an exaggeration: some things I find even more to the famous pastry Di Pasquale di Ragusa - which in any case, mind you, is the Olympus pastries.
Commodities excellent, very attractive presentation of products and high attention to detail from the custom cake puffs up to trivial - here you will find work in the form of tiny swan! - Are the secrets of success Dolcesalato pastry. Maybe spend a few euro more but it will be worth it. Start with the berries from stored made with marzipan and many species, among which the requirements of pear, coffee, tangerine, cinnamon and pistachio (my favorite). From prove absolutely t artellette dried with hazelnut cream, white chocolate, pistachio, hazelnut, or filling of jam and honey while candied fruit with marzipan or chocolate seals could be too sweet to the palate someone. Try at least chocolate with dried figs or dates garnished with almonds and chocolate instead of bone and let me know! the exquisite pastries stuffed with chocolate various perfumes, dall'albicocca rum.
Exceptional
also cakes ... But here you have to admit that "high fantasy to fail", to paraphrase a certain amount of blasphemy Messer Dante. Why can not know which will be used on your cake decorations since the only limit to the imagination of Antonio Pitino will be represented by the diameter of your choice for your cake. Will surprise, really. Take a look at his Facebook profile and you'll understand what I'm talking about. Order a cake with mandarin and you will find at least covered with white chocolate peeled from the soft colors and adorned with edible decorations abstract. At Christmas time do not miss the sugar crib with the environments and the characters made, assembled and hand-colored (!) on a bed of Savoy cake or Ideal nougat. Excellent flavor and texture also panettone craft, filled with cream or classic. If you want to surprise, to give away Easter eggs decorated with marzipan and chocolate colored sugar . Great attention to detail even in the pastry, cream puffs from above in the shape of swans, the small freezing meticulously decorated, the boats of fruit. There are good profiteroles, even if the wafer with caramelized dried fruit has a taste in my opinion too heavy.

A special mention in This workshop goes to culinary art mousse cakes, in my opinion so far achieved only by those produced by C & G of Catania. Beautiful to behold, fragrant, delicate taste and a soft lips, mousse cakes Antonio Pitino represent a true multi-sensory experience: My favorites are pistachio, banana and chocolate (yes, here do not mind the banana my taste) and above all the setteveli .

unsolicited advice

updated as often as the website and the Facebook profile with pictures of your creations!

Contacts

via Risorgimento, 37 Modica (Rg)

Tel 0932-903513
http://www.pasticceriadolcesalato.com

http://it-it.facebook.com / pages/DOLCESALATO-PASTICCERIAGELATERIABUFFET/294262328024

pasticceriadolcesalato@yahoo.it

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But I was not entered in a pizzeria?

Set in secluded location near the University of Modica this friendly local family has its own strength in the pizzeria. Mr. Cassara - Mario for friends - Will welcome you with a wide selection of pizzas from most common to taste some unusual, all well prepared: the paste is fragrant, delicious and well risen, the seasoning of good quality and generous in quantity, the prices honest. Good idea to bring even a small pizza for those who could not consume a medium. Try "Tricolore" with spicy sausage, spinach and ricotta, "Kenny" cream, corn, ham and mushrooms (well, not exactly a diet dish), the "Gratin" with shrimp and bread crumbs seasoned (excellent). Recommended especially those who like strong flavors pizza "Potatoes and Bacon" and "Radicchio" with fresh tomatoes, mozzarella, gorgonzola, radicchio and arugula: To use an expression that you will not find on most glossy guide a bomb to taste !

Pizza Smile, however, is a pleasant surprise not only for pizza but the food quality, also from the generous portions and fair prices. Successful "marriage" between shrimp and balsamic vinegar reduction on cantaloupe good as the mussels gratin . Tasty 's mussel with pepper sauce with that that invites you to a nifty little shoe - made with Goduria of taste buds and condemnation of those present - and the frying of fish when it was still possible to eat it. Surprising cheese grilled with jam boundary (onion chutney on all) but it might be an odd choice for those less accustomed to contrasting flavors. Unusual 's roast with apples, very good the grilled wild boar seared on the grill.

The ricotta mousse with honey, pistachios, almonds and crispy represents my personal culinary stairway to heaven.

Additional

• Pizza "Gratin" brush up twice in the oven to get the right browning;
• Cod fried to a "historic" but with a batter so light you feel like eating baked fish (with great shame for your arteries because even if you do not notice it is always frying)
• The ricotta mousse, of course ;

unsolicited advice

• A Sometimes the kitchen is a bit too far 'with the balsamic vinegar in the decoration of dishes. Why? Why, the dishes are good too! Indeed, balsamic vinegar at times could cover the taste rather than exalt them.
• French fries: a minute or less in the fryer on.
• For customers: If you want fresh fish is a good idea to book ahead or you risk having to settle.

Contacts

via G. Marconi, 17 Modica (Rg)

Tel 0932-946666

http://www.pizzasmile.it/

info@pizzasmile.it

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Smile Restaurant Pizzeria La Locanda del Colonel

Tradition reinvented

not make my mistake. Crossing the sign with the mustachioed Colonel from the parts of Santa Teresa High Modica had always pulled straight fearing prices inaccessible to the finances of ordinary mortals, knowing full well that the management of this Inn comes under the wings of starry Gazza Ladra. Palazzo Failla to be clear: luxury, excellence and haute cuisine. However, thanks to the most classic of "special events" in good company, I decided to risk his wallet - and any chores in the kitchen garbage boy from repaying the debt - by listening to my instincts and taking Biscari alley, the road leading to the inn. Fortunately, I might add. As you enter you immediately feel an elegant yet informal colored tiles on the walls (a different color for each of the four halls of the restaurant), framed photographs of old Modica, rustic furniture, chairs and lanterns raffia aluminum enamel.

Once chosen table came the menu. At a superficial reading might seem the usual peasant dishes offered by local restaurants, but paying more attention to the paper, we realize that the tradition has been reinvented with exuberance and wisdom and a touch of coquetry cuisine. Octopus Roasted , okay, but I've never tasted on macco of beans flavored with wild fennel and raw oil ? A starter nell'inedita sublime combination of flavors and well presented. A success. Closely followed the fish ravioli "in line" served on a delicate cream tenerumi (i tinniruma already) while my girlfriend chose the gouged with tuna roe, broccoli and red pepper : here , unusual combinations with scents and flavors married to art. We move to the latter. The choice falls on both fish spatula with sweet and sour onion, olives and capers and again we before an excellent dish and presented with care. Finally, the dessert, for both a Modica chocolate ice cream, full-bodied and velvety. At the end we receive an account depends on the quality of the raw materials used, the goodness of the food and service. This figure by no means exorbitant, thirty euro per person including drinks. Absolutely recommend a restaurant, a must for those who want to taste the local dishes of haute cuisine without sacrificing oestrus. For a reasonable price, of course.

Additional

• If the throat is the capital vice that sets you apart on the octopus roasted bean macco I'll dream about night;
• service impeccable, discreet and courteous;

unsolicited advice
admit that means looking for the classic nit, but in a restaurant like I would have liked a menu "courtesy" (ie without the prices of individual dishes) to give the person you invite to dinner.

Contacts
Vico Biscari, 6 Modica (Rg)
Tel 0932-752423

http://www.palazzofailla.it/locandacolonnello.htm

http://www.facebook.com/pages/Locanda-del-Colonnello/213841897722?filter=3

Thanke You After Interview Email Or Mail

pastizzi ! The

Christmas time, since I have conscience at my house you are always prepared to re pastizzi ciurietti . The mess of broccoli in the words of the mainland. For those few who do not know this traditional dish iblea is impressive and the role of the prince of parties: a pastizzi can not always be on the Christmas table, a glutton for self-respecting. Although the cafeterias now propose pastizzi of various styles and seasonings throughout the year the preparation of this rustic tart is a real rite divided into several days that follows in the sacredness of Christmas.

We start by cleaning the broccoli and blanch just split it into parts: these will be stored for a night (in "emergencies" at least a few hours) because it will be cold when they are lying on the dough. The next day - it's just that our procedure is adhered to the canon - is spread a paste similar to that used for the cakes, only thicker, and two sizes of discs are obtained as many as pastizzi you want to achieve. Consider that for every pastizzi will use two discs, one of the measure (index) of 18-20 cm in diameter and the other a few inches smaller, respectively, which will serve to accommodate the stuffing and close the cottage. Then we come to the dressing: the broccoli will be seasoned with oil, salt, pepper and garlic and they will mix washers smears (Jerusalem artichokes for those who live above the Strait) and meat. The ideal would be represented by small pieces of pork lightly cooked but since this dish is not exactly light you can replace the ground beef or sausage. Well, it's not change much, in fact ... At this point you pour the mixture - plenty people, plenty! - On a larger sheet and cover with the pastry as little as taking a small building that is the art of cooking iblea rieficu , ie the rim of the pie. Adhering the edges of the disks and then bend forward using two fingers as he holds the rest of the rim with the other hand it continues to bend in one direction until all pastizzi will not be closed. Finally, once riddled with oil, and brushed the surface, it will fire the country in a hot oven, with temperature ranging from bread.

All you need to do now is wait to cook and, once baked, cut smoking in the quarter. Some also add black olives and cheese or replace the smears with sun-dried tomatoes: tasty even so, for heaven's sake, but the re pastizzu ciurietti of Christmas tradition is the one with smears and pork. The pie may also take the form of a crescent and disk if the second half bend (verb abbuccari) the other side of the disc on the dressing: in that case it is called buccatedda or buccaturedda .

And here's the majesty of one of pastizzi made by my mother

Variations: The

• buccaturedda of salt cod and potato is the most popular variant on the Christmas table. Very good, but watch out for bones!
• B uccaturedda with spinach, capers and bread crumbs;
• Buccaturedda with leeks and sausage;
• Buccaturedda with beet greens, garlic and chopped tomatoes;
• Buccaturedda with turkey and potatoes;
• Buccaturedda with boiled potatoes;
• Donnalucata From parts to wear out Christmas pastizzi of squid and potatoes;
• At the priestess of some of Scicli prisenza belly and still officiates the mysterious rite of buccaturedda (or 'mpanata , but one day we will explain the difference) with snails. Never had the pleasure of taste, but I imagine it is very tasty and fiercely digest ...

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cobaita or ghigghiulena

Kites sesame

A sky crossed by tiny wooden kites sesame and almonds and a sweet scent of honey is one of the first memories I have of Christmas is not Christmas in Iblei ... if there is no ghigghiulena . Dolce clearly of Arabic origin (you can still find a similar sweet open-air markets in North Africa) It is made from a few ingredients, but its long and laborious preparation is likely to relegate, as soon as our impatient, the laboratories of Dolcerie making disappear from the kitchens of our homes.
Ordunque, how to prepare ghigghiulena ? In a nice pot - do not put up this much uproar for 300 grams of cobaita! - Mix a little sugar and lots of honey (preferably honey only) and let melt over low heat until they are blended. Stirring constantly with a wooden spoon to prevent all attacks on the bottom add the sesame seeds, toasted almonds and orange peel. At this point it is necessary to continue stirring regularly until the mixture reaches the boiling point, and not reach the very early, I'm sorry to tell you! However, there azzardatevi to raise the heat because it is necessary that the cake is cooking slowly amalgams. When the mixture is lightly browned be poured on a wet pastry (ideally a slab of marble), it will pave with a rolling pin until just damp to reduce it to a thickness of about an inch and then cut according to the style that best want. The cut is the traditional diamond or trapezoidal. Eventually, when the mixture has curdled, you can disconnect it from the pastry: the ghigghiulena thus prepared will keep for several weeks. Assuming that some gluttonous consumption is not the first, of course.

Ghigghiulena homemade (photo Archestratus)

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Rotisserie Occhipinti - Adam Leggio

There was once a Friggitoria

How many would recognize the modicani mail this historic deli just a few steps from Corso Umberto starting from the name? Probably not many. But what if I told you that was once known as "fryers"? And if I told you that is in the same street public bathroom? Even here my four dear readers, do not be fooled by the apparent sloppiness dall'infausta geography of the place, renovated a few years with bright colors and loud wallpaper. This, gentlemen, is one of the historical sites of casts Modica: you have a bite to recognize the goodness of my statements. And the Exchequer, of course.

is an air of home in this tiny room and put it straight into your favorite rose. Choose a chess event - so are all good - and addentatene the dough soft, fragrant, thin up to the sauce, or train your jaw for pizza , As high as you do at home, spongy and tasty, or the excellent arancine that crisp bite from the tip (although lately I have found them a bit 'transforms!), Or pastiera topped with minced meat or the sheets that crumble in your mouth exploding in a myriad of annoying bits on your clothes, or the various pies and buccatureddi . Broccoli, spinach, salt cod and potatoes (recommended): there is something for everyone. Finally, but you just get lucky, look for tomasini . A delicacy for connoisseurs who now only a few takeaways over all'Occhipinti - Lectern propose: deadly for stomachs less robust, fearless gluttons for absolutely unmissable. What is this grail of rotisserie Modica? The Tomasino is nothing but a kind of pie made with peeled the pulp of the Exchequer and seasoned with the same ingredients of arancine. Roll the dough in the shape of small toma (this would, according to some, the etymology of the name), Tomasino is baked in the oven until they form a crunchy crust outside. A tasty variation on the recipe is Tomasino with ricotta, sliced \u200b\u200bsausage and hard boiled egg but this grill does not produce.

unsolicited advice

If you want to have ample choice to go early because there is often confusion and some cottages, the tomasini species are produced in small quantities.

Contacts

Via Santa Elisabetta, 22 Modica (Rg)

Tel 0932-943540

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quality first

If you are the classic jocks with the stench under the nose look to appearances than to the substance Adam Coffee is not for you. Stay away, stay away. Do not you deserve to know such places where good taste of homemade pastries go hand in hand with the friendliness and hospitality of the managers. The curious thing is that this bar changes style and score with the passing of time: more or less open twenty hours a day in the morning you will find a small crowd of customers for a repast of excellent quality. Gradually it will go to coffee , then to ' drink, back to the bitter coffee and after-meal, the snack mid-afternoon, then the creative happy hour with the advice of Irene and Antonello, true expert craft beers. To arrive at night, when the coffee is full of guys who want to spend an evening with friends with good music, good products and fair prices. It closes a few hours and then start again at four, half past four in the morning with the croissants and cappuccino for night owls who leave home or workers who start their turn.

But we talk about these croissants. The appearance betrays its entire production to quality and taste. Try them warm and fragrant with a superb filling the or by ricotta gianduia or ask if you really want to exaggerate a bigusto ricotta and Nutella : you will end up in the hands of a gravid horn cream that literally explodes in the mouth by sending your taste buds into ecstasy. Although I do not like too much sweet goodness of fried admit Macallé , of donuts and bombs filled and if they find it, I recommend you try the cannoli with chocolate frosting inside. The filling is simple: cheese! A ricotta cheese with an intense flavor, full-bodied with hints of cinnamon and determined that it may be too decided for the sake of someone but that will be most welcome to all the others. Incidentally, you know that I like cottage cheese? Now to the other desserts. In fact the Cafe Adam never know what you'll find sweet because production varies according to the whim of the owners. The butter cookies not particularly excite me but try the pies and you will find good taste of home-made cakes, sausage or English, or a spectacular chocolate cake , or if you are passing in a day of celebration cakes proved too good on Sunday. Good level also Modica chocolate own production, present in some more traditional tastes among the most popular tastes.

Additional information:

• The aforementioned croissant with any stuffing;
• The hot chocolate in the cup. Dell'Eraclea hot chocolate that you find in many bars in the city is excellent but this is different story, believe me. Created by Adam's family, starting directly from the cocoa hot chocolate is offered simple, white, extra or flavored, chilli, cinnamon, rum, Cointreau. If you really want to overdo ask Antonello extra thick hot chocolate with cinnamon ricotta mousse: see what brings you! Thanks you can send them via e-mail ...
• The 'mpanatigghie . A delicacy not to be missed, seem to be made at home by your mother or your wife: the filling is very tasty with cinnamon tendency to embrace the other flavors, the crust is slightly thicker than the average, rough and fragrant.
• I ice. Among the best in town, no doubt. I especially like the dark chocolate, hazelnuts, pistachios, and cottage cheese (yes, they are fixed). Very good also the coconut and nougat.

unsolicited advice

Mr Adam, the neoclassical statue no. The statue no, please!

Contacts

Marchesa Via Tedeschi, 17 Modica (Rg)

0932-941308

www.facebook.com/pages/Caffe-Adamo/191347240470

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Coffee House of Cheese

The narrator of cheese

Heading towards the church of Santa Maria di Betlem Square Monument almost no notice of this little shop by the exterior wood and the tiny window. But if you are fortunate enough to enter, perhaps irresistibly attracted by the smell of cheese, you will find the mustache, the smile and the friendliness of its owner in a local shop that resembles the aging of the farmers of the past. There are several vendors of local cheeses in Modica, but he is the only one to narrate . Never make the mistake of asking a "cheese any" in this workshop because the narrative of Mr. Cannata each cheese will acquire a personality and a thickness of a food you never imagined he had. The cheeses are proposed following the natural course of aging time, without forcing or anticipate the stages according to the principle that it is better not to sell a cheese out of his season rather than sell a poor quality just to please the customer.

Cheese of the territory thus kilometer scratch. But do not expect only the classical ricotta, pecorino the or the equally classic DOP Ragusa, however, all of which are excellent cheeses Mr. Cannata will explain its features. Try it, between September and December, tumazzo Modica the strong taste, slightly spicy, made with an ancient method using the milk of pasture in February and March, when the largest variety of herbs gives the cheese a unique perfume. Especially for the more mature pieces tumazzo might be a bit 'salty but despite the scorching heat hard to stop eating, more or less as the toxic drugs that have found their final. And speaking of strong flavors do not forget the wonderful tuma lost, what advice but only to the palates robust: the ocher-yellow rind with a slight aromatic smell of mold (in fact I do not know if you can eat in doubt, do not do it !), this cheese bodied in the mouth will leave a lasting taste and slightly spicy.

If you wish to discover a cheese which was in danger of being lost in the maze of approval culinary Mr. Cannata will offer another DOP, Piacentinu Enna. Canestrato cheese pasta yellow by the saffron added during the pressing Piacentinu will leave you a sweet and spicy flavor with a pleasant fruity aftertaste. If you prefer to splurge instead on less full-bodied flavors Sican flower, from a slightly bitter aftertaste, or the delicate vastedda Belice , sweet and buttery. And if you were lactose intolerant? Nothing fear, Mr. Cannata has something for you: goat cheese, light and digestible, panels sold in baskets with various spice - excellent one pepper or "drunk" to the Nero d'Avola. In the shop there is also a small but well-chosen samples of local delicacies, fresh dall'origano honey, canned fish, roe license plate Campisi, the sauces (try the pesto on the grilled fish with lemon and then let me know).

unsolicited advice

If you like cheese and you're in Modica can not ignore this workshop. If you do not like go the same: the skill and passion for their work by Mr. Cannata, in addition to the taste of its products, you may change your mind.

Contacts

Marchesa Via Tedeschi, 5 Modica (Rg) 0932-946192

http://www.web-v2.com/001/index.asp

info @ casadelformaggiomodica.com

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Former Dolceria Rizza

delicacies from all over Sicily

The most important selling point of the Old Dolceria Rizza is placed strategically at the entrance for those coming from Piazzale Falcone - Borsellino in San Francesco La Cava. The first impression one gets is that of entering a supermarket for tourists in addition to selling Sicilian delicatessen offers junk sometimes in questionable taste. The shop is divided into three rooms where there are all sorts of goodies, sweet and salty, with a focus on the specialties modicane. Guided by the professionalism of the salesperson sample the tastes of the main Modica chocolate produced by the laboratory Rizza, good chocolate liquor (especially in the variant red pepper), fragrant, mellow and well structured, up to 'mpanatigghie , to nougat and to ghigghiulena . The laboratory Rizza is perhaps that, in healthy competition with Bonajuto, experienced the widest range of tastes, with sometimes surprising results (of course, I sometimes wrote ). This is the case of chocolate star anise, ginger or mint wild - a delight that never stops eating, real after eight Modica! But I do not like the fruit flavors, especially banana and pineapple, whose species seem to be doing to blows with the rod. For me the strawberry inedible.

The store suffers the lack of a retail, without requiring the sale of biscuits already made and that, in some cases a loss of flavor and fragrance. Mind you, the cookies have the same taste good but personally I prefer to buy elsewhere, made just the travel time that separates me from home. The shop also offers cakes, spirits and liqueurs from around the region - I recommend the 'elixir of Seven Powerful , 68 degrees of awful goodness, and the spread of pistachio cream -, savory sauces in a jar, canned fish, ceramics of Caltagirone, postcards and books on Sicily.

unsolicited advice

Mr. Rizza, because they sell all Touring the trash of the lowest category, caps and lupare, Sicilian carts and other "amenities"? I know that unfortunately, certain categories of tourists like this, but if none of the selling dealer, the application due to the lack of supply would begin to wane ... Continue to focus on quality, on the whole quite high, its products and let loose this junk that humiliates all the Sicilians.

Contacts

C.so Umberto I, 268 Modica (Rg)

0932-905168 (tel. administrative offices)

www.anticadolceriarizza.it

info@anticadolceriarizza.it

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Former Dolceria Bonajuto

Welcome to the temple of taste

It crosses the threshold of the Old Dolceria Bonajuto with the same deference that is given to a place of worship. Because this is the Dolceria Bonajuto, a temple of taste, where once you enter the celebrations of the sacrificial rituals of your line. The first thing you notice entering from the alley in front of the church of St. Peter is a fragrant scent that comes from the laboratory can be honey or crispelle ghigghiulena , or pods of cannoli, or marzipan, or even the mythical chocolate that is at home here from at least one hundred and thirty years. The second thing you'll notice, together with the retro style that gives the Dolceria the curious appearance of a pharmacy in the century, the number of people crowding the small room. The dozens of citations and rave reviews from media around the world testify to the uniqueness of this place. But more than a guide to the stars will taste and excellence of their products that will set you back ... I am not exaggerating, try it.
It starts with the pride of Dolceria: the chocolate , Gold Medal at the International Rome as long ago as 1911. To the right of the bar you can enjoy all types of chocolate products from Dolceria: from traditional flavors to cinnamon and vanilla variant with chili to the most recent re-interpretations - a bit 'care to be honest but the taste is worth the price - which include, among others, the salt to taste (tasty), the white pepper (if possible, even better than pepper), the cardamom (simply extraordinary), the marjoram (mild and aromatic) to the pure chocolate 90%.
It's all about discovery, or rather a rediscovery. Taste the ghigghiulena , ol 'orange , or nougat with roasted almonds, or nucatoli , Modica cakes at Christmas, with only the curious palates and trained to recommend the unusual tastes sweet nougat "Ideal" also known as "ice cream in the country". Try orange peels coated with chocolate or candy to put or if you really want to impress someone presents the olives pistachio marzipan covered with olive oil: the taste is composite and may not be surprising, but welcome with less refined palates. Excellent pastry , the cupcakes, the razor clams, cigarettes, both in the dough that in the stuffing, though I would prefer a more dense pistachio cream. Tasty the 'mpanatigghie : well mixed the dough, the crust worked well but the overall flavor may be too delicate for the sake of someone. Really delicious Xocolic the simple chocolate liqueur and chilli, which can freeze and serve a mo 'of ice to your lucky guests.

Additional information: The

• ricotta-filled cannoli. Venture to define the best in town with their wafer craft, carefully prepared in the laboratory of pastry and the filling of cottage cheese, full-bodied and delicate at the same time with chocolate chips to tie the set. The
• heads turkish , exceptional giant puffs dusted with powdered sugar, I suggest you try double filling, ricotta and chocolate;
• The crispelle rice, bathed in honey, fragrant and sweet-smelling;
• The sweets of Conte, a delicacy of marzipan and chocolate to be eaten sparingly or the balance will be affected;
• The liccumie . The poor man's version of 'replacing mpanatigghie the flesh of the eggplant is certainly a culinary curiosity to try. Personally I love them: the fact that these sweets to give the name of the blog should be pretty indicative, do not you? Available by appointment only;
• passion for their work, professionalism and friendliness of those who are behind the counter;

Contacts

Corso Umberto I, 159 Modica (Rg)

0932-941225

www.bonajuto.it
info@bonajuto.it

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Chocolate of Modica

Tocchetti black gold

I feel duty-bound to launch a blog for the most modicane delicatessen with a tab on the now famous chocolate of Modica . This culinary curiosity has given an unexpected boost to the city's confectionery from the first half of the '90s thanks to the intuition of Franco Ruta, owner of 'Old Dolceria Bonajuto , dolcieri one of the few who still produce this type of chocolate. If my memory serves me well in the early '90s Bonajuto only Pasticceria Di Lorenzo Coffee and Chocolate Art producevato working with "cold". Credit where credit is to tern. The intelligence and the shrewd management of Ruta investments in marketing are, in fact, saved a treat that was destined to disappear: today's chocolate artisans in Modica is nearly forty, in general, the bars are made of high quality and Modica chocolate is now known and loved around the world ... We can perhaps give a wrong that thousands of tourists eaters, once they arrive in Modica, make their pitch to charge one of the many pastry shops to enjoy the city's black gold? What distinguishes the finger Modica from the rest of the world is soon told.

Chocolate of Modica is the pre-history of chocolate, similar to the present day only chocolate casero produced in Mexico or tablets "a la piedra" some English chocolate. The Modica chocolate owes its uniqueness to the proceedings excludes the phase of "conching", a technique of industrial hot-introduced in the late nineteenth century that cooking and combination for several days the cocoa paste to a temperature of about eighty degrees. The process of Modica chocolate, called "cold", is much similar to that adopted by the Aztecs for their xocoatl, then imported into Europe by the conquistadors, mediated by Spain in Sicily to get to Modica probably at the end of '700.

This processing technique involves heating of the cocoa mass up to about forty degrees so that the dough is rather elastic: it blends the traditional sugar and flavoring, vanilla or cinnamon. In recent years, the creativity of the producers put on the market a wide range of bars with dominant aromas even bizarre (banana, roses, salt) that have nothing to do with tradition. Not bad of course, as he put one of our most famous self-titled "Tradition is only one dish could good! Cocoa mass thus obtained do not add more. No cocoa butter in addition to that contained in the mass, no milk, vegetable fat, thickeners or artificial colors: if you find starch, soy lecithin or other ingredients beyond those listed above, you are allowed to pull the bar on those who ve 's he sold it because that is not chocolate of Modica (For example, in Marzamemi I found the chocolate of Modica "with the starch!). Then the mixture is deposited on a board, working with a kind of rolling pin and pour into rectangular molds tin imprinted on the tablet features notches. At this point the panels are beaten against a hard surface so that the tablet cools, the sugar is compact and well mixed: at the end of the chocolate pudding and wrapped in oily paper or foil.

The cocoa mass is maintained throughout the procedure to a maximum temperature of 40 degrees to prevent sugar crystals to melt and all the volatile aromas from escaping. This process "prehistoric" gives chocolate its characteristic grainy texture while leaving intact the full range of aromas, usually reduced by hot working: it seems that the impoverished conching the chocolate flavor of almost 380! Worry, just buy a bar of chocolate of Modica to find them all.

unsolicited advice:

• not bite the pieces of chocolate of Modica but let it melt in your mouth and feel the difference;
• Loose in the cup with a little water or milk may lose some of 380 flavors we mentioned above, but you'll still have a hot chocolate sublime;
• A tasty snack: Cut a slice of home baked bread and grate over a little 'chocolate of Modica.
  

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Panza and prisenza

A blog about food, you know that news. Exclamation rather obvious that those of the interior by chance imbattesse here. To be honest I also express more or less the same way if Google took me here. The fortunes of this little web space is born without any pretense of vision: here there are opinion leaders, do not want to dictate laws on power, or you have the presumption to have infused the culinary science from the prestigious schools of kitchen. So why waste time in these pages?

This is the blog of a glutton who wants to talk about the Sicilian culinary reality of their land beyond the stars, spoons and forks starting from Modica, his city, and wandering aimlessly through Sicily in search of good food. About this blog will post reviews on restaurants, bars, bakeries, caterers, but also treats various kinds of cards through which they can give you an idea of \u200b\u200bwhere you are going to come in and the food you are going to put in my stomach. However, it should clarify the policy of this blog to avoid unpleasant misunderstanding:

• Modica and Ragusa will do the lion's share on this blog. Modica also suddenly opened to wine tourism and this has sprouted restaurants, bars, bakeries and snack bars do not always live up to the gastronomic iblea, the pride of the whole Sicily. This blog is therefore a "moral duty" (hyperbole, of course, because moral obligations are others) in respect of my city and province as well as against travelers who want to discover it at the table;
• The reviews are for places visited and the foods actually eaten by Archestratus, the author of this blog post;
• The reviews will be as objective as possible: however, being opinions may at times the author may feel more sympathy for a local rather than for another but it is unlikely you will find negative comments on a post. In that case you would prefer not review it;
• The choice of rooms and food is casual and responds primarily to the food habits of the author, his travel, weather and economic its availability. The absence of a local, therefore, does not necessarily mean that this place is bad: be patient and sooner or later you will see it reviewed. Unless this is what excellence stellate La Gazza Ladra or cathedral or Locanda Don Serafino : the limited availability of the above, in fact, prevent weight gain immensity of the author to cross the threshold of those rooms ... Not bad: for them there is the Gambero Rosso and Michelin guides. But who would lose time to review - to tell - the Angel of Piccolo Bar in Modica? Archestratus, for example;
• Hardly opinions on wines because they usually do not dine with wine,
• Advice is always welcome as long as disinterested. To understand: Archestratus operates this blog for the fun of it and do not admit openly defamatory comments in respect of the business or advertising reviewed occult
• And finally, the post do not represent the opinions of an experienced taste but simply the opinions of a guy from healthy appetite and be taken for what they are: what would like to Archestratus not appeal to you and vice versa;

Welcome then, bring belly and prisenza !

How Does Your Mucus Look Before Period

Wok in progress ...

Knowledge and delicious flavors for every kind of wandering aimlessly in a "gastronaut" minor ... Modica From the Moon casts a horse! Not to mention the rest of the universe.

COMING SOON!

Does Cervical Mucus Increase Before Menstruation

ITA - UP IN THE AIR II - The wife of the Frequent Flyer


While the Frequent Flyer around the world with its strategies and procedures to deal with airports, transportation, business meetings and return to the home - sweet - home as efficiently as possible, even his wife in his behavior fits a set of habits that make it different from other women. The other women whenever they hear that he is once again out comment "I honestly do not know how to do" with a mixture of admiration and compassion: this is a piece of truth about how does a wife of a frequent flyer, or a wife frequently single.
As soon as the FF's wife comes to know when the next flight, check if there are any appointments of his FF (dentist, doctor, barber) or social engagements (dinner, drinks, other) to be reprogrammed. If so, it shall call to ask for the shift, something made much easier by the fact that the other side of the phone does anyone know what often her husband FF flights. If the wife of FF does not have a car, the next step is usually to open the pantry and fridge to calculate whether it needs your help to make the big spending at the supermarket before you go, assuming also that, when the FF is not is at home, the talented chef in her goes on strike and does not mind eating canned and, if he wanted something warm, order a pizza at home. The conclusion of the inspection is that certainly comes in handy if the FF, with its powerful arms, makes a supply of detergent and fabric softener for laundry, since there is all the stuff from the last case wash and it will be well is dry before returning the next case.
The night before the flight of the FF's wife prepares a nice dinner, because no matter how good the food of the restaurants to be selected for business lunches, will never be healthy, tasty and cooked with love: this is the last meal as it should be up to the FF that will not be back and will also be the 'last meal as it should be her, until the FF will not return, whereas the plan referred to above, or eat anything - standing - to - face - to - the refrigerator. The motivation for doing a good meal is still wider: they both want to spend a nice evening together because then no will be seen for a while ', no matter if this interval is short or long, because the times are not seen are so frequent that they have learned to appreciate and use the time we spend together even if it is a Tuesday evening, after a very busy day. When it's time to leave for the FF, and usually is terribly early in the morning, the wife of FF gets up to brush their teeth and say hello at the door, made after the usual little questions of verification: Passport? Ticket? even though they both know perfectly well that he has put them in his jacket pocket on the evening before, while doing the suitcase. Then the FF part, the wife of FF closes the door and again frequently single. He knows exactly how long it will take to go to the airport, so back to sleep or starts his day waiting for the call from the FF after security checks, while you are walking towards the gate. Then open the link on your site bookmarked with the status of flights, so check if your flight leaves very tip, what time should land, if there is a time zone is the link bookmarked for the calculation of time zones, so you count his time qua'è Landing then give you another pair of eyes to the site of the status of flights, just to avoid worrying about where the messaggino "I landed, small" does not reach the calculated hour.
If the trip is made up of several flights and the first plane is late, she sends him a messaggino with the number of the boarding gate of the second flight (seen on the site of the airport), so that he could receive on the turn on the phone just after landing. From the time that the FF is not on the plane, the wife of FF comes in to find, as a doctor. In fact, while the FF around the world, 100% focused on employment for which he is traveling, the wife of FF takes care of him from a distance, theoretically, it is alone could organize time and tasks at will, but the FF can get help by phone / email at any time and on a wide range of tasks, just as an example:

- , Love, here is a mess, will not tell and do not understand anything, I check the website of the London Underground which is the best way to achieve because the Piccadilly Circle suffer enormous delay, the Jubilee is closed for renovation and Victoria goes in one direction only.

- Love, I am looking for a nice restaurant how do you know on TripAdvisor in the area of \u200b\u200bmy hotel, which eventually are free for dinner and twenty-four hours the aircraft can only survive by eating sandwiches.

- Love, you remember what it was called that lovely little place where we went once entirely by chance, when we were here together, because I seem to be in the same area, was close to a pharmacy or a grocery store? (Usually, that little place was close to a library and not in that city.)

- Love, I find what is the trade name in this country for Imodium * because I went to the pharmacy but they do not speak English and did not know how to explain that problem.

* (According to Wikipedia, other names are: Lopex, dwelling, Fortasec and Pepto Diarrhea Control)
These examples could be argued that most of the back office support made by the wife of FFal today could be replaced by 'use by the FF of a smart phone connected to the Internet, but first of all, a smart phone do not ever take care of the FF in the same way his wife, even if using the same technology, and above all, Believe it or not, there are still things that Google can not do, such as:

- Search between the pockets of the clothes in the table, since under the bed, a tiny piece of paper left it at home it was written on a very important information which the FF need right now.

- Giving advice (once again) on how to cure a cold with sore throat caused by 'air conditioning and reassure him that it's nothing serious and certainly will survive (this time) .

- Remember what is the name of the wife of the guy with whom he is to meet and - Uhmm - expecting a child the last time we saw them or she is just a little 'fat?

When the night comes, it can be a bit 'sad for the wife of FF. If the FF is at the same time zone can be heard calmly before going to sleep, but if the FF is forward or backward in the Earth's rotation, it is easier to organize a phone call via skype with other friends, in particular those who are also wives of FF, so certainly do not ask "do not you feel a little 'alone?". For some inexplicable reason, it may happen that two wives of FF you are talking on skype while their FF (who do not know) are sitting opposite each other in the room of business class' airport in Frankfurt. His wife frequently the single FF know what to do a good talk after dinner walk-in - front - the fridge and before going to sleep is the best thing to mitigate the horrible feeling of bed without too much FF: in really does not matter how frequently the wife of FF to sleep alone, the feeling is the same as every human being turns himself in Latvian without the beloved. The day when the FF again it is time to restore the status quo left to start:
- cleaning the home sweet home,
- Extra time to return to the bathroom light and smooth, after leaving a bit 'run (you can not always be available simultaneously and have the time to stretch the hair)
- prepare a new nice dinner, the first as must for both, as he started to spend a nice evening and enjoy the time together, because no one knows when will the next flight.
"Honestly, I do not know how to do"
Well, it's not easy when he's around the world, but when it's here, we spend a lot of romantic moments together, this is rarely reveal the secret.

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ENG - Up in the Air II - A Frequent Flyer's wife

While the frequent flyer is out in the world with his set of manners to get through airports, transports, meetings and back to home – sweet – home  in the most efficient way possible, also his wife includes into her behavior a series of habits that make her different than other women. The other women whenever they hear that he’s once again out usually comment “Honestly, I don’t know how do you cope with that” with a mix of admiration and compassion, so this is a piece of truth about how a frequent flyers wife cope with that.

As soon as the FF wife knows about the next impeding flight, she checks if there are any of his appointments (dentist, doctor, hairdresser) and any of their social appointments (dinners, drinks, others)  to be rescheduled. If so, she’ll call and it will not be very difficult to explain as anybody on the other side of the phone knows how much frequently your FF flies. If the FF wife doesn’t have a car, the next step is usually to open the fridge to calculate if she needs his help for a heavy grocery shopping before he leaves, but she also considers that when he’s not home the talented chef inside of her goes on strike and she doesn’t mind eating from cans and, if she feels like something warm, calling a pizza delivery. The conclusion is that she will need his strong arms to carry home for sure some laundry detergent and softener as there is the last suitcase to be laundered and all that stuff should better be dry before the next suitcase will come back.

The evening before the flight the FF wife prepares a nice dinner because however good he’ll eat in restaurants over business lunch, it will never be so healthy, tasty and cooked with love so this is going to be his last really proper meal until he’ll be back AND it will also be her last proper meal until he’ll be back, considering the above mentioned plan of eating -  whatever – standing - in – front –of – the - fridge.  The motivation to make a nice dinner is anyway broader: she wants to have a nice evening together as they won’t see each other for a while, doesn’t matter if that while is short or long, because the whiles you don’t see each other are so, let’s say, frequent, that you learnt to cherish the time you spend together even if it’s a Tuesday evening after a very busy day. Whenever is the time for FF to leave, but usually is awfully early in the morning, the FF wife gets up to brush teeth and kiss goodbye at the door, after having dropped the final check questions: Passport? Ticket? even if both know perfectly that he put them in the pocket of the suit already the night before, while packing. Then the FF leaves, the FF wife closes the door and she’s frequently by herself again. She knows exactly how long it takes to him to go the airport,so she goes back to bed or start her affaires waiting for the his call after the security controls, while he’s walking to the gate. Then she opens the flight status link saved on the bookmarks and she checks if the flight leaves on time, what time it should land, if there is a time zone she goes on the time zone link saved in the bookmarks to calculate from the local landing time her landing time: later  she’ll have another couple of glimpses to check if the plane is in time, just to avoid getting worried in case the “I landed Baby” txt doesn’t come at the time she calculated before. If the journey takes more than a flight and the first plane is late, she’ll txt him at which gate it’s the boarding of the second, so he’ll get it straight on the phone as soon as he’ll land. Since the FF is off the plane, the FF wife is under availability like a doctor. In fact, while the FF is out physically, 100% focused on taking care of the business for which he’s travelling, the FF wife is in charge of taking care of him from the distance: theoretically because she’s by herself she could organize her time as she likes, but the FF can require assistance by phone / mail  about a wide range of tasks, just to make an example:

-          -- Check on the website of the London underground which is the best way to reach Piccadilly because the Circle line suffers massive delay, the Jubilee is closed for works and the Victoria goes only in one direction.

-           - Browse restaurants on the tripadvisor to find a nice one in the area of his hotel, as it occurs he’s free for lunch or dinner and since two days he’ just surviving with airplanes food.

-          -  Remembering about how it was called that lovely nice bar you went together once totally by chance when you were in that city together, because it looks like he’s probably in the same area, and by the way was it close to a pharmacy or a grocery?  (mot likely, it was close to a bookstore and it wasn’t that city)

-           - Finding what’s the commercial name in the country he’s at moment for Imodium*, because he went to the pharmacy but they didn’t speak English and he didn’t know how to explain THAT problem.

*(according to Wikipedia, other names are: Lopex, Dimor, Fortasec and Pepto Diarrhea Control)

From these examples it might be observed that most of the back office support that the FF wife makes can be substitute nowadays by a smart phone connect with internet, but first, that will never take care of the FF the same way his wife will do, even by means of the same technology, and second, believe it or not, there are still things that Google can’t perform, like:

-          - Searching for a forgotten tiny piece of paper on which is written a very important information needed NOW into the drawers, inside the pockets of the suits or even on the floor under the bed.

-           -Counseling (for the umpteenth time) about how to cure a bad cold with sore throat due of air-conditioning and comfort him that he’ll survive it (once again).

-           -Recalling him what’s the name of the wife of the guy he’ll have a meeting with and – uhmm - was she pregnant last time we met her or she was just fat?

When the evening comes, it might be a bit lonely for the FF wife. If the FF is in the same timezone it’ll be easy to have a long talk after his dinner, but if he’s further or behind in the rotation of the Earth, that’s the moment to have a long skype talk with other friends, especially those who are also FF wives, so they won’t ask “don’t you feel a bit lonely dear?” questions. For mysterious reason, it can happen that two FF wives can be talking on skype while their FF (who don’t know each other) are sitting working on their blackberries in front of each other in the Frankfurt Airport business class lounge.  A FF wife knows that to have a good funny talk after the fridge - standing - dinner and before going to sleep is very good to mitigate the awful sensation of how much the bed seems too big and quite empty without her FF: it really doesn’t matter how frequently a FF wife sleeps alone, the feeling is the same one of any human beings that lays in bed without the partner. The day the FF comes back it’s time for restoring the status quo the FF left: 
cleaning a bit around the home –sweet home , 
spending some extra time in the bathroom to get back glossy and smooth, as she enjoyed a bit of laissez- faire on her body (you can't be on availability and spend time streightening your hair at the same time)
preparing again a nice dinner, the first proper one since he left for both of them, to have a nice evening and cherish that time together, as they don’t know how soon it will be the next flight.

“Honestly, I don’t know how do you cope with that”

Well, it isn’t easy when he’s out, but when he’s in, we have a lot of romantic moments together, that’s the answer  I rarely disclose.


- THIS POST WAS WRITTEN BETWEEN THE 7PM OF THE 8.12.2010 AND THE MORNING OF THE 9.12.2010. IN THE MEANTIME A FF BOARDED AT 12AM LOCAL TIME IN CANCUN TO HOUSTON, TOOK A SECOND FLIGHT FROM HOUSTON TO FRANKFURT WHERE HE LANDED THIS MORNING AT 9 AND HE GOT STUCK THERE AS HIS FLIGHT FROM FRANKFURT TO HOME WAS CANCELLED.  HE WAS QUEUEING AND HOPING TO GET A SEAT ON ONE OF THE NEXT 4 FLIGHTS  SCHEDULED BETWEEN 1PM AND 6PM...HIS WIFE, BEFORE GOING OUT TO THE SUPERMARKET TO REFILL THE FRIDGE, HAD AN INTUITION: SHE CHECKED THE GERMAN RAILWAYS WEBSITE AND TXTD HIM THE CONNECTIONS BY TRAIN TO HOME. WHILE SHE WAS OUT HE WENT TO THE STATION IN TIME TO CATCH THE TRAIN: IN MEANTIME ALL THE FLIGHTS GOT CANCELLED DUE OF SNOWING CONDITIONS.  HE'LL BE HOME AFTER 25H OF JOURNEY GMT TIME AND 37H OF TIME ZONE CROSSIN G, BUT WITHOUT HER HE WOULD HAVE EVEN MISS THAT TRAIN.

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ENG - Up in the Air - The frequent flyers

The frequent flyers share plenty of habits. For a while, I was also one of them: not a business frequent flyer but a low cost frequent flyer for sure: once, while boarding on the Friday night ryanair flight from Bergamo to Charleroi the steward asked me if I got sick cause he didn’t spot me on board the week before.

When you catch a plane more often than a bus and the bus that you catch is the one to the airport, indeed, some behaviors become natural to you but makes you different from those who don’t fly very often and those who have never flown before.

Leaving to the airport

You know exactly how long it takes to get to the boarding gate considering it’s that day of the week at that time of the day/night, so once you decide when it the leaving time you don’t look at your watch anymore. You could do all the way from the lift to the stairs to the car/bus/metro with your eyes shut and  you know already all the adversities on your path: the escalator from the metro station to the ground level that is never out of service is the one on the left (like in Milano Centrale), the pavement to the shuttle bus has a hole where the wheels of the trolley could get stuck so it’s better to run on the street to catch it, you also know which one of the two shuttle bus  companies make an extra stop adding 15 minutes to the length of the journey so you’ll take the other one even if the guy that sells the tickets tells you that it will leave 15 minutes later. When you get on the bus you’ll try to take the seat in front of the rear door, so you ‘ll be the first to get off without getting stuck in the front passengers queue. (If you are going by car to the airport you know already which parking has the biggest amounts of free spots and you ll go straight to the highest level or the lowest underground level (depending on the construction) while the newcomers will hang around the whole first floor after the entrance trying to find the only free spot because of which the light of that level was green.) If you are on the bus, you ‘ll rise your eyes from your free press copy taken before during the metro trip just two minutes before the arrival. You know it’s just to minutes before the arrival because you have your signal in the panorama from the window. My own, arriving to Bergamo Airport, is the sign of the factory CAFFE’ CARISSIMI (that in Italian sounds like either very expensive coffees or the dearest coffees :-D) I even have already saved in the sms draft the message “ I’m at caffé carissimi, will call before boarding” to send to my mom. You’ll get up to be in front of the rear door just in the very second that the bus will stop.

At the airport

You came to the airport with exactly the amount of minutes necessary to complete the necessary operations: check in,  boarding control, passport control if you’re flying out of the Schengen Area and boarding on the plane. The only inconvenience that could happen to your efficient procedure is being after  one of those who don’t fly very often or, even worse, one of those who have never flown before. You spot them quite easily because they look lost or they have a monumental luggage or they keep the ticket all the time in their hand like they wouldn’t be allowed to walk inside of the airport without evidence that they are passengers. If they fit all three description, then they never took a flight before and you’d better speed up your walk to don’t be waiting in line behind them,

If your travel doesn’t last more than 3 days you always manage to pack yourself in the hand luggage, not only cause with the low costs is for free but mainly because that way you don’t loose time in collecting the luggage at your arrival. But if you have to check in some hold luggage, you have to take into account that someone who doesn’t fly very often or never flown will try to not to pay the extra fee for a luggage weighting 12 kg more than the allowance: initially the passenger will pretend he didn’t have a clue there was any weight allowance for the hold luggage, then he’ll try to ask for the financial understanding of the stewardess because to pay the extra weight will cost him more than the ticket itself, eventually he’ll beg the stewardess to make an exception. Once he’ll understand that the rules are the rules and he must pay for the extra weight, he’ll leave the queue barking some bad words about the stewardess and muttering that he’ll never fly anymore with that company, feeling abused and victim of a pure injustice, without even noticing the swear words thrown at him from the other passenger that he made wait in line an extra 20 minutes.

At the security control  you frequent flyer have already placed on the belt your belongings in order of recovery after the control: first the hand luggage, then the tray with laptop and camera, then the tray with your jacket/coat, then the tray with the stuff from your pockets and as last the shoes (not in all the airports is required to take them off but its better to do it before they ask not to loose time at the metal detector). Even more, as a frequent flyer you had already chosen your outfit to travel putting the majority of metal pieces (belt, jewelry, handcuffs, watch, glasses) in the hand luggage bag, not to loose time in taking them off and putting them on during the security control. All those that don’t fly very often or never flown before seem to be immune from the constant information bombing about the items allowed in the hand luggage ( besides weapons and inflammable items, at the Dublin Airport is also specifically prohibited to board catapults), the restrictions for liquids and the undressing procedure (banners written in 18 languages, lcd screen 50 inches that repeat a loop of eloquent descriptive images, airport stuff that repeats constantly shouting like paperboys : please place into the trays any metal item, mobile phones, laptops etc).  Inexorably, once at the metal detector, they’ll make it ring at least three times (ops, I didnt know I had to remove the pen from my breastpocket, ops I didnt know I had to take off my belt, ops I didnt know I had to empty out my pockets from the coins) and then they’ll argue with the security officers that a bottle of diet coke isn’t a liquid and they’ll end up, rather than to leave it there, to drink it all at once risking to choke for the bubbles up to the nose. Then they’ll leave muttering they’ll never fly anymore with that company, even if the security is managed by the airport.

After the security control and the eventual passport control, if your time calculation  is correct ( and it is correct) and the plane isn’t late  (but this doesnt depend from you), you’ll get to your boarding gate while this is already started, so you won’t waste time standing again in line to board. If you’ll have to wait (so the plane is late) you’ll go to work with your blackberry in the lounge you can enter with your silver card, then gold card, then platinum card. There you’ll find other frequent flyers working on the blackberry waiting for their plane delayed. If you are traveling low costs and you are in an airport where food is good, you’ll take the advantage of buying a sandwich and an half bottle of mineral water to bring on board with you rather than buying M&Ms and a small can of seven up on the plane.

If you are a low cost frequent flyer you know there’s no reason to hurry up on the boarding because the last one that get into the shuttle to the plane will be the first one to get inside the plane, regardless of having bought the priority card. You’ll usually walk straight to the seats on the wings next to the emergency exits because they have bigger space for the legs or, alternatively, you’ll seat in the firt row to be the first one to get off.

On the plane

Wheter you sit next to the emergency exits on the wings or in the first row, you know, as it is diplayed by the sticker in front of your seat, that you can’t keep with you the coat and the bag.  Those who don’t fly very often and those who’ve never flown look at the stickers and pretend not to see them, even if they get terribly offended when the steward come to pick their coat and bag because it is not allowed to keep them as they would obstruct the emergency passage.  They will give to the steward their stuff showing all their displeasure, muttering that they’ll never fly anymore with that company. The thing is that they will fly again , when they will fly, with that company, if it will be again the lowest fare for that trip, you know that, the steward knows that, but they won’t ever admit it.

You frequent flyer understand immediately if your neighbor passenger suffers from anxiety of flying and/or likes to talk a lot, i mean, A LOT. So, unless you are in a particular will to socialize, you are already falling asleep or you take out a 900 pages book with a title so sounding to discourage any attempt of conversation. If the book is written in an unusual language, even better: polish on a geneva – paris, cataln on a bergamo – dublin.  If you fly business you’ll probably have next to you another frequent flyer already working off line on his laptop, so you can safely choose if to work or to sleep for the whole flight.

Before the taking off you won’t look at the security measure dance of the crew but you’ll keep quiet while reading your book or newspapers, while those who don’t fly often or have never flown make loudly comments on the concept of “unlikely event”. (If you are in Italy, on a low cost flight and at least one stewardess is pretty, you’ll hear a whole stadium chanting from the bottom rows). After landing, you won’t clap your hands because the fact you are back safely on the ground isn’t a favor but the job of the captain.

Arrival

Once you are arrived to the destination, your belonging to the frequent flyer category is obvious for everyone else: you’ve been already in that airport, you know already the fastest way to the passport control including a quick diversion to the closest toilet and you also know where to go to pick up the luggage. If you don’t have a business mobile, you take out of your wallet a pre-paid sim of that country or you just buy a pre-paid sim at the first newsagency/mobile shop in the airport so you won’t pay a coin in roaming. Before reaching the exit you’ve already send a txt to say you landed to the person who’s caring for you and after the gate you’ll find waiting for you a dear one or somebody with a banner with your name and a logo (how many mr Vodafone and mr Accenture exist in this world?) or, simply, another bus/taxi or train.

Final remarks

What’s the difference between those who don’t fly often and thoe who’ve never flown? The first ones if they recognise a frequent flyer will follow him/her, so they will also be faster.
That’s the way to behave of a frequent flyer but often there is also somebody else living this trip at the same time: the spouses  of the frequent flyers. To the next time ;-)