First of the recipes Giulia created for the last Foodfrequency event with locally grown products: berries crumble – to be coocked and tasted imagining a walk in the Alpine fresh winter woods of Trentino…
For 6 people
For the dough:
300 gr flour 00
150g of sugar cane
For the filling:
500g mixed berries
a knob of butter
a teaspoon of cinnamon
a cup rum
For the filling:
Put in a saucepan the sugar, butter, orange zest, clove and cinnamon. Make it candy and blend with the rum.
Add the berries with caramel. Bake for 15 minutes. Leave it to cool.
For the dough: Combine the softened butter with sugar and add the sifted flour to form small crumbs quickly.
Put 2/3 of the dough on the bottom of a 24 cm diameter pan and bake at 200 C° for 10 minutes. Remove from oven and add the berries; cover with the rest of the dough. Bake for 10 minutes at 200 ° degrees Celsius.
Under the frozen sky of the Alpes, Foodfrequency created a unique experience for the association of their locally grown, world famous products: Melinda and La Trentina apples and Sant’Orsola berries, cheese and wine (red, white and spumante).
Our guests were involved in the Foodfrequency 3D sonic journey through the ingredients, the territory and the seasons..
Working together with our chef, Giulia, we built an immersive experience with our client’s choice of products: cranberries, strawberries, apples (green, red and gold), blueberries.
The 3D headphone sounds were recorded in the original territory during different seasona, whereas Michael worked for the surround sound either amplifying or apparently contrasting the 3D soundscapes.
All the senses were amplified: from taste to smell to even tactile and body feelings.
Here the menu’ of this new experience created by Giulia:
Green apple salad with strawberry vinaigrette
Grana pudding with ginger and apple jam
Apple and prok fresh blueberry ravioli with fennel and grana
Rasperry and cocoa broad bean tartare
Herring croutone marinated with apple
Wild berries crumble with ginger cream
In the next days we’ll publish some of the recepies with sound suggestions…in the meantime, drink a toast with us…with your headphones on, of course!
The Foodfrequency crew wants to wish you a very special Christmas this year…a sonic 3D gourmet one.
So..put on your headphones and be ready to go through the menu’ chosen by our great chef, Giulia, following the Foodfrequency philosophy: season’s ingredients, comfort food, tradition and identity…and great sound.
Christmas Eve Foodfrequency menu – traditional Tuscany cuisine:
ribollita (traditional Tuscany vegetable soup)
paté di fegatini di pollo (chicken liver paté)
bollito misto con salsa verde (green sauce boiled meat)
arrosto di maiale con patate (roast pork with potatoes)
PULSE-live set is back-Cooming soon in Singapura!
Pulse -New Album Work in progress
Lorelei Soundstrategies @ ICIF-Shenzen China May 2013
Lorelei Sound Strategies for "The Art of the brick"-Singapore-
Pulse @ La Notte Bianca
Samples under the dome-pulse-lorelei-damico
Live in India and Croatia with Indo European music ensemble
Waiting for the new release ,below the "legendary" Chafanga's time (PULSE 2005) lineUP:
Francesco Notarbartolo-bass guitar
recorded by Niccolo' Gallio
track sponsored by a lot of good green
Pulseliveset @Compiobby House Party 2008
Francesco Notarbartolo-Bass giutar
Marco Galardi-Pulse Drums
Panoramic view of Enchanted garden - Lorelei has recorded all jungle's sounds in Sarawak,Pulau Pangkor and Tioman island, and with Tempo Reale has realised all software and hardware parts.
The enchanted garden will be @ Changi Airport for five years...so you have time to visite it.