I'm in the scenery of the stage, this scene was been used in 1952 in Milan, La Scala Theater. Even it's old but it's still beautiful. La Traviata is the most beautiful story written by Dumas. It talks about a french social butterfly fell in love with a pure young man's love story, but fially due to the father of this young tried to stop them being together and also her illness, she died without any result in the end.
茶花女的場景, 這個場景聽說在1952年的史卡拉歌劇院由Maria Callas這樣的卡司使用過, 雖然年代久遠卻仍然美麗.茶花女是小仲馬筆下最令人心醉的故事, 講述法國上流社會一個交際花愛上一個樸實年輕人的故事, 最後因為年輕人的父親從中阻撓, 茶花女雖然深愛這個年輕人卻終於離開了他, 最後因為她身染重病而香消玉殞.
- Apr 30 Thu 2009 03:23
- Apr 29 Wed 2009 15:56
Capisco che e' difficile comprare burro di noccioline qua perche' c'e' sempre questa ottima "Nutella" nel supermercato, ma non e' difficile da fare, anche se ogni mattina, puoi provare mangiare insieme sul brioche o sul pancarre, sara' buonississima! Provalo subito, burro di noccioline fai da te!
你知道嗎? 義大利很難買到花生醬, 因為這邊有一個很厲害的抹吐司強敵~巧克力花生醬. 尤其最厲害的牌子就是這個Nutella, 相信來過義大利的人都知道, 全義大利老老少少都會拿這個巧克力花生醬抹麵包當早餐或是下午點心. 可是我想吃單純的花生醬抹吐司怎麼辦呢? 尤其是我最愛的"三總三日減肥餐"第一天就要吃兩匙花生醬啊! 花生醬不是買不到, 只是要跑很遠很遠很遠, 離我家很近的超市並沒有!! 前天我看到櫃子裡有一包花生沒有人吃, 突然想, 像我這樣的天才美少女為甚麼不能自製花生醬呢? 所以我就試做了. 味道啊~~好的沒話說, 簡直就是太好吃了, 然後讓我根本都不想再買外面的花生醬了.......口味香醇濃厚還隱約吃的到花生粒, 喔! 快來試作看看吧!
- Apr 19 Sun 2009 20:12
Solo 3 giorni si perdono 2 kili, si mangia molto e non si soffre di fame. Per 3 giorni si esegue la ricetta, per 4 giorni si mangia normalmente. Continuate eseguirla per almeno 2 mesi, si perdono 6~7 kili. E' importante che quei 4 giorni di riposo, non si mangia troppo!!
不要告訴我你不知道這個有名的減肥餐在台灣有沒有流行兩萬年了啊 ? 現在我也寫成義大利文給我的胖妹朋友看 ~如果你也是個肥妹但是你還不知道這個食譜就點進來看看吧@不用害羞~
- Apr 15 Wed 2009 02:59
Here comes the Easter, of course here in the south of Italy it's full of the food, chocolate, cake, pies.....I was very smart cuz before the easter holiday I was having a very strict diet, so I didn't get any weight.
一年一度的復活節又來啦, 在義大利的南部充滿了食物, 巧克力, 蛋糕, 派的香氣. 我無比聰明的有先見之明在復活節前就開始減肥了, 所以這危險的幾天我完全沒有變胖喔!
Italian easter sweets~pasticera (cream pie) 義大利復活節甜點~奶油派
The table's full of the chocolate eggs and sweets 桌上擺滿了巧克力蛋和各式甜點
- Apr 12 Sun 2009 02:44
After 1 whole month of break, our opera work has started again, the fact is I'm half happy and half sad. Happy that the music's beautiful n I could earn the money, and sad cuz it's crazily tiring. Especially the job of theater it's like a non-stop....
休息了一個月之後, 我們的歌劇工作又開始了, 老實說我是悲喜參半, 喜的是可以賺錢養自己歌劇又好聽, 悲的是歌劇實在是累的要人命....
- Apr 09 Thu 2009 18:03
義大利人其實很多時候吃的很簡單, 但是東西好吃是在於吃食材的原味, 像這樣簡單的義大利麵, 卻香味十足. 做好吃的義大利麵把握的唯一原則就是: 麵務必要煮的彈牙, 所以煮麵時要記得加鹽. 這道香料麵在義大利各處都吃的到, 像這樣的混何香料包到處也都買的到, 裡面的內容物很簡單: 乾大蒜, 乾辣椒, 胡椒, 和大量的巴西利(洋香菜, 現在頂好超市都買的到), 以上這四樣簡單的東西混合之後用油爆香出來的美味是無與倫比的! 加以少許的培根碎肉是為了利用肥肉融化以增添肉香, 上桌前記得再加上少許的帕梅善乾酪粉, 包准你可以嗑上一大盤!
Very often actually italians eat simply, but the good taste comes from the original flavor of the ingredients. A plate of spaghetti like this it's easy but extremly delicious. The only principle for cooking spaghetti is make sure it's "al dente", not over cooked, so while boiling the spaghetti, add in also salt it's necessary. This plate of spice spaghetti, you can find it everywhere in italy, and this little package of mixing spices is easy to buy as well. The spices inside are: dry garlic, dry chilly pepper, dry black pepper, and a lot of parsley. They are simple but after you fry them together with the oil they'd become amazingly tasteful. You also put a little bit of bacon for melting it's fat together for adding more flavor. Remember to serve it with parmesan, I can promise you're gonna eat it a lot!
- Apr 08 Wed 2009 15:08
- Apr 08 Wed 2009 14:39
- Apr 07 Tue 2009 16:32
Thanks for each one of you caring about me, I live in the top of the boot in Italy which is the southern part, so it's very far away from the earthquake, but here dead lots of people, I feel very bad and also I thought about years ago our 921 earthquake in Taiwan, there were even more deaths. Each one of us has to hang on and live a better life!!!
謝謝大家關心喔! 雖然這邊大地震, 災情很嚴重, 可是因為我住在義大利的鞋尖尖(南部), 離震央很遠所以這邊沒事, 這邊義大利中部災區死了很多很多人, 讓人覺得很傷心, 我不禁想到多年前我們台灣的九二一大地震災情更慘重, 大家都要好好加油活下去啊!!!
- Apr 03 Fri 2009 03:08
- Apr 03 Fri 2009 02:18