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Pronti, si parte, via!

4/7/2017

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​Ogni volta è così, chiudi la valigia e ti si apre un mondo di emozioni: l'eccitazione per il viaggio, il desiderio di scoprire e conoscere nuovi luoghi e nuovi sapori, la gioia di un'avventura che comincia... e poi quel pizzico d'ansia per la partenza, gli orari dei mezzi di trasporto, le lingue diverse, l'incertezza di aver messo tutto quello che ti serve nei chili previsti del bagaglio, gli imprevisti, immaginare come sarà, e soprattutto il desiderio di farsi sorprendere. ​E chissà come sarà questa volta: destinazione Giappone, una nuova avventura che durerà per tutto il mese di luglio, da sud a nord, attraversando l'intero paese del Sol Levante, dove la gente non parla ma sussurra.
This is the case every time: you close your suitcase and a world of emotions opens up: the excitement for the journey, the desire to discover and learn about new places and new flavors, the joy of an adventure that begins ... and then that hint of anxiety about departure, the timetables of the means of transport, the different languages, the uncertainty of having put everything you need in the expected pounds of luggage, the unexpected, imagine how it will be, and above all the desire to be to surprise. And who knows how it will be this time: destination Japan, a new adventure that will last for the whole month of July, from south to north, crossing the entire country of the Rising Sun, where people do not speak but whisper.
Siamo arrivate a Fukuoka stravolte, un viaggio infinito di 16 ore e mezzo. Partenza con un Bologna-Monaco in ritardo di 40 minuti che ci ha fatto quasi perdere la coincidenza con il Volo vero, quel Monaco Tokyo di 12 ore. E poi, dopo aver girato alla ricerca del checkin dei voli interni, l'ultima mazzata: Tokyo-Fukuoka, nella regione del Kyushu, a sud del paese. Caldo torrido e umidità allucinante. Appena siamo uscite dall'aeroporto sembrava di entrare in un forno a vapore, dove la dotazione di branchie è quasi indispensabile. Sanja ha quasi trovato sollievo nel pensare al clima "secco" della Romagna.
​Ma i giapponesi no, loro impassibili, composti, ordinati e per nulla spazientiti. Dicono solo con un sorriso "Adesso in Giappone, molto caldo". Ma non vedi una perla di sudore. Ogni tanto tirano fuori una tovaglina e si tamponano delicatamente fronte e collo.
​Tutto qui, e noi lì, a grondare... 
Finally we have arrived in Fukuoka, upset, an infinite journey of 16 and a half hours. Departure with a Bologna-Monaco delayed by 40 minutes which almost made us lose the connection with the real flight, that 12-hours Monaco-Tokyo. And then, after shooting in search of internal flights checkin, the last blow: Tokyo-Fukuoka, in the Kyushu region, south of the country. Torrid heat and hallucinatory humidity. As soon as we left the airport it seemed to be entering a steam oven, where the supply of gills is almost essential. Sanja has almost found relief in thinking about the "dry" climate of Romagna. But the Japanese are not, impassive, composed, orderly and not at all impatient. They only say with a smile "Now in Japan, very hot". But you don't see a pearl of sweat. Every now and then they take out a tablecloth and gently dab the forehead and neck. That's all, and we are there, dripping ...
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(by Candi)
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    Authors​

    CANDI - passionate cook, curious about new tastes and flavours, she loves experimenting.
    SANJA - a true food enthusiast always on the look out for new gastronomic experiences.

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  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
    • EUROPE >
      • DENMARK
      • SPAIN
    • SOUTH-EST ASIA >
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      • Thailand
      • Cambodia
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  • BLOG
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