In the area of ​​Boscoverde in Tarvisio, in my beloved Friuli, it is possible to walk along an alpine stream with a color so pure and blue that you can not believe it.

SOME INFO:

The stream Slizza during its hundreds of years of activity has created a real canyon in which it flows and where we can admire it to the maximum of its color. The Slizza starts from Sella Nevea, another border town and after having crossed the Rio del Lago valley reaches Tarvisio before finishing its run in Austria.

Last Sunday we had a few hours free so I, Simon and our dog Giorgino left for Tarvisio to enjoy the show of the Slizza surrounded by snow. Going down the gorge along the footbridge full of snow was not too easy but the show that we opened under our feet has repaid every effort made. The contrast of colors is incredible in every season but in winter with ice along the catwalks and in the caves makes you feel inside a fairy tale.

I suggest to do this walk from spring to the fall season because in winter could be dangerous for all the snow and ice on the footbridge.

THEN IS HAPPENED THIS:

During our walk I made some video with the DJI OSMO. It was more like a test because I bought this camera recently and I do not understand all the features yet. At home I created the video and with much effort of my internet line, I uploaded it on my youtube channel. Not even a week later, a journalist  of udine contacted me to share the video on their channels with reference to my site.

This obviously made me very happy, even if with hindsight … I could do it better and commit myself a little more, but as I said before, it was a test.

In any case, the video had more than 11 thousand views and more than 100 shares. You can imagine my mixed happiness surprise. In this way I was able to make myself known above all in my province and get in touch with many people who love the mountains and the adventure like me.

HERE THE VIDEO (watch it in HD):

Did you like my video?

Leave a comment  below and let me know what you think!

Are you looking a recipe for a delicious vegetarian pasta for your guests? You do not know how to reuse the wilted arugula in the fridge? Here’s a quick and easy and anti wastage pasta! Check the recipe.

I have a bad fault. I hate having the fridge too full.

We are only 2, plus Georgie our dog. in my opinion the fridge should not be too full because it would mean throwing away a lot of stuff.

We usually buy some zucchini, 2 aubergines, salad. What is there is used. We invent recipes based on what we have and not vice versa.

But unfortunately it also happens to us to be with vegetables that are going to pull the bucket, for example the rocket in a bag and then start these anti-waste recipes. In this case I converted the rocket into pasta sauce completing with the end of smoked ricotta and nuts magically appeared from the pantry. I swear: It’s so GOOD!

TAGLIOLINI PASTA IN ROCKET SALAD PESTO SAUCE, SMOKED RICOTTA AND WALNUTS || VEGETARIAN RECIPE

RECIPE:

Blend the rocket with olive oil, salt, pepper, a small piece of garlic, grana or tasty pecorino. Be careful not to put too much oil, add one thread at a time until it becomes a cream.

Cook the tagliolini and add them to the large pan with the rocket pesto and a bit of old cheese.

Prepare the portions in the plates and finish decorating your pasta with rocket salad pesto with grated smoked ricotta (delicious) and chopped nuts.

Calories for 100 g: 400 kcal

Preparation time: 20 minutes

Difficulty: very easy

Easy and quick recipe “Rice with chestnuts”.

It is also possible to use Japanese browns  in the rice are  goodness!

Living in the countryside has its positive sides like getting all kinds of food during the various seasons.

A few days ago a friend gave me a bag full of Japanese browns, but this year the chestnut season was favorable and I had collected and ate many, I decided to invent something new.

I knew that there was a recipe for rice with chestnuts, but I had never tried and the result was amazing! Me and Simone at the first bite we looked with their eyes wrapped, saying “Good!” …. I admit we could not believe it!

I also discovered that chestnuts can be frozen and eaten later, the important thing is to peel them and put them in the freezer without skin. And when you just want to throw them into bubbling water. You will have chestnuts all winter!

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RECIPE:

Boiled chestnuts are very good and bake in much less than cooking on a plate.

Peel the hard skin and put in a pan with cold water and 2 laurel leaves. From the time the water starts to boil, leave it 10 minutes. Pierce with a fork to test the consistency. Drain and peel them from the second peel. TIP: While peeling, keep them warm. in this way they will leap more easily.

Le castagne bollite, sono buonissime e stanno molto meno della cottura fatta su piastra.

RECIPE FOR THE VEG RICE WITH CHESTNUTS

In a frying pan put 450 gr of rice, 250 g of chestnuts (or more if you prefer) and 70 ml of cold water.

Cover with a lid and bring to a boil. Salts and leave on fire always at idle for 10 minutes. Then turn off and leave for another 13 minutes the rice to rest with the lid closed. Taste and the rice is ready.

I assure you. It’s great!

Also you might like this recipe “Round zucchini stuffed with potatoes and almonds” 

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and leave me a comment below if you try this recipe