#fettunta

[boned-by-sans]

Fettunta Party 2010 A few shots

[divulgatoriseriali]

L'Olio di oliva: il nostro oro liquido

L’Olio di oliva: il nostro oro liquido

L’olio di oliva è il condimento principale del nostro Paese: in tutto il bacino del mediterraneo insaporisce da secoli la stragrande maggioranza delle pietanze, da quelle più semplici a quelle più elaborate, quelle crude e quelle cotte, quelle salate e alcune dolci. Ma cos’è e perché è così rinomato questo oro liquido extravergine che troviamo nelle cucine di ogni italiano? (more…)

[rallytimeofficial]

Alessandro La Ferla e Giacomo Matteuzzi vincono su Skoda Fabia il 44/o Rally della Fettunta

🔴🔴Alessandro La Ferla e Giacomo Matteuzzi vincono su Skoda Fabia il 44/o Rally della Fettunta 📸 Massimiliano Piazzini

Un’autorevole gara del sancascianese Alessandro La Ferla, vincitore assoluto su Skoda Fabia R5 di Gima, segna la 44/a edizione del Rally della Fettunta organizzata dalla Valdelsa Corse con Scuderia Motor Team e disputata sulle strade del Chianti il 9 e 10 dicembre in condizioni di asfalto viscido e anche di nebbia. La Ferla, navigato da Giacomo Matteuzzi, ha preso la testa del rally dalla terza…

[ask-drakos]

Bundougi (bun+dough+beondegi), the raw dough pokemon! It loves to eat flavorful foods, and is intently focused on finding more at all times. As it eats, it produces an oily secretion that can be used to make delicious condiments.

Brumetta (brumate+bruschetta), the small loaf pokemon! When it evolves, its tough, bready crust will be left behind in its pan as its new form emerges. Afterwards this shell makes a perfect edible bowl for savory dishes.

Flittunta (flit+fettunta), the fly pokemon! It always carries a large breadcrumb, which it will dip into soups and beverages in order to eat them, as it can only consume liquids. It is always looking for tastier things to drink, so that it can provide the perfect meal for its Bundougi.

I had a genius idea for a fakemon the other day, and I just knew I had to draw it - and the sketch actually turned out well enough that i wanted to post it here! I've always wanted there to be a fly pokemon - Cutiefly only barely counts because Ribombee isn't a real bug anymore - and it all came together when I had the idea of a fly that uses a breadcrumb instead of a proboscis, and evolves from a little maggot made of raw dough (and the alcohol-producing yeast to tsuchinoko connection was a happy accident i was delighted to include). The line maybe seems a little disjointed, but I think it works in a gen 2 sort of way, especially with the little rubberhose gloves on Flittunta. I like to imagine they live in a region that also has other begloved critters, like Ledian, Poliwhirl, and Makuhita.

Some important notes that didn't fit into the dex entry format: the olive oil on Bundougi's back and in its snail trail gets infused with the flavors of whatever it eats; instead of getting out of its toasty little pan and walking, Brumetta just totters around on the pan's corners; a Flittunta gets its very first crumb from its old breadbowl shell, but will steal new bread chunks from wherever it can get them after that, like a seagull with fries

[frumious-bandersnatch-ao3]

A little bit of cannibalism for your prompt? As a treat? (And for characters/ship, I keep seeing you talk about Alastair/Dean so 👀. If you feel so inclined.)

Shucked open and hollow, he’d named every cut excised before it had been wrapped tenderly in brown butcher’s paper and tied with twine. Tasted carpaccio sliced warm and still twitching from his psoas major, had the blood on his lips nudged tenderly against his tongue by the edge of a calloused thumb. Prairie oysters fried quickly; dredged in flour and spices and christened, still hot, with a squeeze of lemon. Crisped and crunched between his teeth, he’d moaned both at the taste and at the nauseatingly slippery sensation of his intestines slowly being uncoiled and removed to be cleaned.

It was going to be a date night, in a few days, and Alastair wanted to keep his options open as far as what he was going to cook went. It wasn’t torture– not anymore, not when he was off the rack, not when he was Alastair’s equal, now: his protégé, his student. It was soft, and gentle; the pain as much an act of love as the soft words murmured between howls and screams, panted out of a ruined throat. 

“I’ve carved my heart out for you, too,” Alastair breathed against Dean’s aorta. His heart was still beating, still attached, and Alastair was licking and biting at the wet muscle of it. “Not nearly as beautiful, I’m afraid; my meat’s gone rotten after so many thousands of years down here, bathed in sulfur and ichor… twisted into shape. Yours will be too, some day.” Would be, if not for God’s grand plan, but Dean didn’t need to know about it, not when they were enjoying their time together.

“I’ll like it,” Dean wheezed, eyes rolling back in his head and mouth hanging open for a few seconds in a silent scream that died somewhere between diaphragm and throat, “all the same, if it’s yours.”

Dinner that night, when Dean was made whole again and the setting had twisted from rack into kitchen, was served in four courses: heart tartare on grilled fettunta; a salad of blanched lotus root and pomegranate with scallions and a chili-ginger vinaigrette, tenderloin cooked rare (the crust on it gorgeously seared) with wild garlic and shallots; and a pastilla topped with a curl of cinnamon-apple ice cream that had had bone marrow churned in with the cream, rich and smooth. They’d shared each plate, savored each bite knowing precisely where every piece of meat had come from. A communion of their own flesh, blood, and tears. 

[maddiemuu]

Having pasta with mushrooms AND artichoke hearts today + a salad + homemade fettunta

[innoia]

E stasera gli se ne da di fettunta con l’olio dì @giannipaciniofficial il vino della @cantina_senese_livorno è il panaccio, l’aglio un lo so di dove è 😉 (presso Le Bagnese) https://www.instagram.com/p/Clox4HGrFCjgmcVeF3yz7px-GactOmOoWc3dHU0/?igshid=NGJjMDIxMWI=

[baccoperbaccoit]

Una Vera Merenda Contadina

#Bruschette

#fettunta con #olionovello2022

BRUSCHETTE CON CAVOLO BROCCOLO

BRUSCHETTA CON FAGIOLINI AL POMODORO

FETT'UNTA ALL'OLIO NUOVO

#cucinacontadina

#esserecontadini

Di ritorno dalla #Raccoltaolive

#campagnatoscana

📸 #SanMiniato

#baccoperbaccoitalia #baccoperbaccoit

#Viaggiatoridelgusto

[caris-p]

『La Fettunta』 📍 Via dei Neri, 72r, 50122 Firenze FIorence, Italy 🇮🇹 🍷【Housewine】 €10 •Red - quite tasty ⭐️8/10 🐮【Florentine Beef Steak】 €51,40 •€39/kg - Ours was 1.38kg ⭐️8.5/10 🍅【Caprese Salad w Tomato & Mozzarella】 €9 •Tomato with mozzarella ⭐️8/10 🧀【Mixed Platter】 €16 •Mixed cheese, ham, salami, bread with foie gras spread (cow liver), Jam, olives and porchetta (pork) ⭐️9/10 🥖【Foccaia】 €3 •Buttered & Toasted ⭐️8/10 Overall everything was great and we tried their sandwiches next door. Omg the best one yet. Piping hot with melty cheese and tender yet flavourful pork👍😆 Must go if you come to Florence! #PudinEurope #Foodies #Florence #Steak #Florentinesteak (at La Fettunta) https://www.instagram.com/p/ClGjatLPVpY/?igshid=NGJjMDIxMWI=

[solo-stef]

E fettunta sia!!

[osterialagramola]

RALLY DELLA FETTUNTA Vi aspettiamo!! Dalle 15 l’arrivo dei finalisti in piazza Matteotti!! #rally #fettunta #allegria #mercatini #giochi @osteria_la_gramola #shopping (presso Gramola - La Tua Osteria In Chianti) https://www.instagram.com/p/CXGNtJIrG8V/?utm_medium=tumblr

[ristorantetuscanybattipagli-blog]

Peposo di Impruneta. Piatto del 400 fiorentino. Ottima carne bovina cotta nel migliore dei chianti e grani di pepe. Patate machè e fettunta.😀😀😀#Ristorantetuscany #Ristorante #Battipaglia #peposo #peposodiimpruneta #patatemachè #fettunta (presso Ristorante Tuscany) https://www.instagram.com/p/B6k7FqXgQNP/?igshid=142omvyeyqbaq

[pruchuttorecipes]

Get Fettunta with Prosciutto Recipe from Food Network. Needs some acid — perhap… Get Fettunta with Prosciutto Recipe from Food Network. Needs some acid -- perhaps a little vinaigrette or add capers and pepperoncini to topping

[rallytimeofficial]

Chiara Galli chiude il 2023 in Valdelsa al Rally della Fettunta al debutto su Renault Clio Rally5

🔴 🔴 Chiara Galli chiude il 2023 in Valdelsa al Rally della Fettunta al debutto su Renault Clio Rally5

Ultime sgasate del 2023 ma testa già rivolta verso l’anno che verrà per Chiara Galli. La driver folignate tornerà infatti in cabina di guida, nel weekend del 9-10 dicembre, al 44° Rally della Fettunta, con l’obiettivo di gettare le basi per una stagione 2024 che riserverà non pochi cambiamenti. (Iscriviti gratuitamente al canale Telegram di Rally Time per ricevere le notizie sul tuo…

[elisabettapend-blog]

Fagioli al fiasco toscani

Li faccio poche volte l’anno, perché son lunghi e barbosi😅⠀ ⠀ Ma come i fagioli toscani al fiasco sopra una buona fettunta di pane bruscato, con generoso olio di frantoio e pepe nero no limits…bloggerz, non ce n’è!😍⠀ ⠀ 💡Per questo tipo di cottura è necessario un fiasco di vetro apposito per fagioli/legumi:

una specie di grande ampolla larga alla base e stretta al collo, che viene posta…

[silviamorrocchi-blog]

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A post shared by Podere La Marronaia Winery (@marronaia)

Finally we got it !! #evooil #oliveharvest2017 #poderelamarronaia #biodynamicfarming #organicfood #sangimignano #tuscany #winetours #winetasting #oiltasting #fettunta (presso Podere La Marronaia)