Illustrated recipes: a journey between Capri and Provence

D‘Summer we all travel, e The journey is always a discoveryeven at the table. And then the flavors are Memories that never vanish.
Gino Fantini, for many years Food Stylist of Io Donna, and the illustrator, Visual Artist and Creative Director Luca De Salvia have decided to travel together with the imagination and taste in a Funny and engaging project on IG (@lucesalvia, @ginoeffe). And that will soon become an exhibition (we will update you). A creative grand tour in which Kitchen, travel and illustration correspond. Capri and Provence are only the first stages …

Illustrated recipes: a color summer

The creative recipes of Fantini inspired by the placesalways balanced, of exquisite simplicity to be easily prepared at home, they are Illustrated precisely, chromatically captivating by De Salvia which comes from a long experience in the world of fashion and artistically interprets also glimpses and iconic monuments. The result is fresh, delicious, colorful. Unpublished.

Gino and Luca give us four recipes and seven illustrations that talk to each other. The “Cup of red fruits with cream” and the blue cave, the “witch cake with candied lemon” and the gardens of Augustus (http://old.cittadicapri.it/it/s/giardini-di-ugusto-e-via-krupp); The “Mussels with the Provencal” and a “Galette cake with cherry tomatoes, goat and basil” plus a memory of the Léger Museum. Of the pines and lemons of Capri is almost heard the perfume… Start and swallow immediately.

The sweets of Capri

Capri, island of great beauties, of Dolce Vita, of prodigious gastronomic inventions. Above all, for those who go on vacation, of relaxing sea view.
Here then is a fresh cup with fruit, cream and yogurt to be prepared at great speed. To be enjoyed with a Good book next to it, imagining the Faraglioni in the background. Before a boat tour of the blue cave (https://www.capri.it/it/e/la-grotta-azzurra).

Journey to Capri, red fruits cup

For 4 cups.

Wash and sliced 400 grams of red fruit (strawberries, cherries, raspberries or plums), collect it in a bowl and season with 2 tablespoons of agave syrup and 5 tablespoons of limoncello, mix well.
Put In a bowl 125 g of yogurt and 2.5 dl of cold cream. Beat with electric whisk until the mixture is mounted, add 50 g of grated white chocolate and mix.
Serve with layers in cups with mint or lemon balm leaves.

The most famous cake of Capri, the caprese with chocolate and almonds, is a masterpiece of pastry wisdom. But who doesn’t know it? Here is the Recipe of an excellent cake with candied lemon Remember the island, Naples, the coast, and with the witch liqueur.

Travel to Capri, witch liqueur cake and candied lemon

For 6-8 people.

Sifted 250 g of flour and 1 sachet of yeast in a bowl. Apart from worked 120 g of butter with 100 g of sugar And a pinch of salt, add, always mixing,
4 eggs, then the flour in spoonfuls.

United 20 g of candied lemon or cedar peel, Finally incorporate 120 cl of the witch liqueur e 3 tablespoons of beer (makes it softer and emphasizes the aromas of the liqueur).
Mix carefully, pour the dough into one buttered and floured zipper And cook in the oven at 180 for about an hour. Sprinkle with vanilla icing sugar.

Below, i Gardens of Augustus, in Capri, They color and smell of the Mediterranean scrub, with the atout of a spectacular view. A place of enchantment for walks and gourmet snacks.

Provence, the sea and the vegetable garden on the table

Sunny landscapes, craft boutiquesspice bouquets. The delicious villages, the fashion that inspired (like Capri, on the other hand), the chic of vacationers. An episode in Provence should be able to do every year, all seasons are fine, the charm is guaranteed. Luca and Gino have returned to us many times, even with the inspiration in the kitchen and the imagination of the illustrated works. And Here are two very local recipes and an art landscape.

Giro in Provence, mussels to the Provencal

For 4 people.

Pour 2 tablespoons of extra virgin olive oil in a pan, add 3 cloves of garlic, a tuft of parsley and cook for 2 minutes.
Add 1.5 kg of mussels and let them heat. Share with 1/2 glass of white wine, cover and open them.
In another pan, brown with 3 tablespoons of extra virgin olive oil, 1 onion, 1 carrot 1 stem of chopped celery.
United 200 g of chopped tomatoes and after 10 minutes the mussels and parsley leaves: mix to flavor a few minutes.

Giro in Provence, cherry tomatoes, goat and basil

4-6 people.
Wash And cut in mid -400 g of cherry tomatoes.
Roll out a roll of puff pastry or brisé in a buttered and floured pan. Spreading evenly 250 g of spreadable goat cheese, leaving a 5 cm edge free.
Sprinkle with 2 tablespoons of basil pesto And place the cherry tomatoes on top: season with salt, pepper, basil leaves and a ride of oil,
Then fold the edge of the pasta above the filling. Cook In the oven at 180* for 40 minutes.

Giro in Provence, a visit to the museum

Finally, an art suggestion, as well as an invitation to travel. Below, an illustrated memory of the Léger Museum, a Biot, a center of the Maritime Alpsin the region of Provence-Alps-blue blue, 20 minutes by car from Antibes.

Here there are still magnificent windows and the only one Museum dedicated to Fernand Léger (https://www.biot-tourisme.com/it/fices/museo-Nazionale-fernand-leter/), of Norman origins, lived in Paris and very tied to this land. Painter, creator of cartons of tapestries and windowsdecorator, ceramist, sculptor, designer, illustrator, costume designer, scenographer … one of the fathers of cubism.

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