(Imagine) 2.0:
One of the ten reasons why life is worth living
(Imagine) 2.0:
Prickly pear (Opuntia vulgaris)
(Imagine) 2.0:
Pomegranate (Punica granatum)
(Imagine) 2.0:
The eggs smile
(Imagine) 2.0:
My last and best lunch in Kyoto
(Imagine) 2.0:
Fruit pickles
(Imagine) 2.0:
Even these are colors of autumn
(Imagine) 2.0:
Leeks (Allium ampeloprasum)
(Imagine) 2.0:
Fusilli al tegamino
(Imagine) 2.0:
Carrots (Daucus carota sativus)
(Imagine) 2.0:
Radishes and carrots
(Imagine) 2.0:
Caldo verde
(Imagine) 2.0:
Hanging red chili peppers
(Imagine) 2.0:
Frittatina al forno con fiori di acacia, lardo e formaggio fresco / Baked frittata with acacia flowers, lard and fresh cheese
(Imagine) 2.0:
Fire is your friend (the proof)
(Imagine) 2.0:
Cod rhapsody (3)
(Imagine) 2.0:
Fried peppers
(Imagine) 2.0:
Turcinelli, mugliatielli, abbuoti, mboti, marretti, mazzacorde o mbujacati
(Imagine) 2.0:
The string theory
(Imagine) 2.0:
Raw meat
(Imagine) 2.0:
Imperfections - A lemon