I know its been a while since i wrote last time.

I didn’t had much time lately but there’s something i still want to talk about.

Here in italy we have plenty of extraordinary things to do to enjoy our free time.

But sometimes you have to work or study harder than usual…even during the weekend…even if you really would like to go out and swim in a flat sea…you have to stay home.

Fortunately i had the best company ever to enjoy that week end.

My girlfriend was in the same situation as me so we kinda robbed the grocery store to arrange a warm lunch!

So ladies and gentlemen i’m about to introduce you

Straccetti ai funghi (with mushrooms)

Ingredients (2 serves)

200g of beef cut into thin slices

1garlic clove

1tbs olive oil

1tbs(tablespoon) butter

1/2 glass of wine

1glass of water

Flour 1cup

200g of frozen mixed mushrooms

Salt

Directions

take a frying pan

let a garlic clove become brown in 2tbs of olive oil then add the frozen mushrooms,one glass of water and 1/2tbs of salt and cook for at least 15minutes.

when the mushrooms are ready they will be soft and creamy. put them in a bowl

Cut the beef into slices about 3 cm long and cover them with flour.

roast the sliced beef in pre heated butter.

When the beef slices gets little crusty and brown

add the mushrooms,half glass of wine and stir the beef.

stir everything until the sauce becomes creamy.

right now you just have to taste that super simple recipe

That will keep your day up if you’re stucked home like i was

See you soon guys

Scar Reef- Indonesia.

Best name ever…is it you who’s gonna get the scar out of it?

p.s. notice the bubbles on the lower left of the pics…that’s the reef claiming your teeths

(via fysurf)

The word Glassy gets new meanings

(via evaheinig)

Amazing desert waves makes me think a lot about my future carreer

findingnowhere:

Popoyo, Nicaragua

this is a REALLY deep barrel

(via evaheinig)

Trading alla Siciliana

This time i want to talk about one of those surf trip that you decide to take even if your budget doesn’t even allow you to think about traveling.

Sometimes the will of surfing is so strong that you don’t think about the consequences of being far from home without money in your pocket. That’s what me and Giacomo did in august 2007 when we decided to go back to our beloved Basque Country to spend ten wild days before reach our girlfriends in two different locations.

As usual we packed our car with so much stuff that it seemed like we robbed a Wal-Mart warehouse…stuff pretty much useless if you have to spend only ten days

surfing.

Anyway that’s why we insist so much with the Basque Country

It’s still a 16-hours drive but definitely worth it and i think that this picture doesn’t need comments.

After the all day spent in the water we would have sold our bodies

in order to have a place to sleep.

Only because we wasn’t ready for a huge step like this we decided to trade

a dinner for a bed…

Our host was a guy named Alan that seemed pretty interested in our

Pasta alla Siciliana and in case you will need to find a roof over your head you

could use this recipe

Pasta Alla Siciliana

Ingredients for 4 serves

500g maccaroni 500g eggplant chopped in cubes 500g tomatoes chopped in cubes 150g mozzarella chopped in cubes 4 basil leaves 1 garlic clove salt to taste olive oil

Preparation

bring a large pot of water to boil and add salt add sufficient olive oil in a large frying pan fry the eggplant cubes carefully turning each one untill they are nice and browned on both sides. drain the cubes on paper towels Add the pasta to the water and cook. heat 2tbs of olive oil in a large skillet and add garlic clove and remove it when it turn golden brown add tomatoes and salt to taste and let cook for 10 minutes with high flame till they almost melt in a sauce then add the eggplant drain well the pasta and add the sauce, 4 leaves of basil chopped and mozzarella cubes. mix everything well and taste the best Pasta alla siciliana you ever tasted. Hope you will enjoy this recipe because we really did that night! See you soon guys

I know it wont be easy to match every surf trip with a good recipe
but so far so good.

June 2007 southern Italy.
My friend Giacomo and me took all our boyscout-style stuff and left our city life behind
to take a few day break in the south af an Italian region named Campania.
There are plenty of surf spot on the italian west coast travelling from Rome pointing north.
Most of them are pretty crowded but if you compare them with a world-class spot they really seems deserts.
Anyway further south you go more chance you have to find a really “nobody in the water-spot”.

And that’s what we found, just me and him in a sunny day of june.

I’m sure that this isn’t the biggest wave you’ve ever seen but it was a long clean and hollow ride all for ourselves…we were like kids in a candy store.

But what you gonna eat for lunch if you’re in Italy in a hot summer and you’re planning to spend the afternoon paddling against stream and waves?

I’m about to introduce you the:

Fresella

Ingredients for 2 serves
1.kg tomatoes
fresella (italian crisp bread that can be replaced by a baked bagel)
2 small canned tuna can (80 g each)
10 green and black olives
olive oil 2 tbs
basil 4 leaves
oregano
salt to taste

Preparation
Chop the tomatoes and the basil and mix all the ingredients except the fresella in a bowl
dispose the mix on the “fresella” and taste it.
You can improve the recipe adding onions,anchovies or thin slices of mozzarella cheese.

Nothing fits best than a fresella if you don’t wand to drown during your afternoon session!

See you next time guys.

My Grandpa told me that nothing introduces someone better than a good story about him.
You can take what you will read in this blog like stories of a bunch of idiots douching around,or you could just enjoy some pics,hints and recipes from memories that still sounds epics for us.

Me and my half Italian half Aussie pal Gianluca loaded our car in a hot august in 2006 after
a plan to hit the north cost of spain looking for some good surfing and cheap alcholic fun.
After catching up with some friend from Milan we continued our travel heading Donostia.

As you can see waking up really early in the mo’ after
a sixteen hours drive through europe gave us a good reward.

An uncrowded wave view from our bedroom window kept us
spending a lot of money in the turistic side of basque country
but the night life worth the price.

Basque country offers what’s for me is the best in summer.
Fisrt of all a lot of swells pumping from north sea will calm down
your will of surfing.
Then you can consider that Donostia itself and all the other small
towns nearby offers a lot of different entertainment depending on your budget..





 We,of course, didn’t had much money to waste so decided to
go fishing hoping to catch something good for dinner.

The small pier in Donostia turistic harbor rise above one of the most crowded water i’ve ever seen.
We made up a bait with bread and parmesan cheese mixed up in little balls and you can’t imagine
how many fishes we could have caught in less than an hour,but we decide to provide just what we needed




So here we are,three fishes for a complex weight of 3.2 kg to manage
Nicola was our chef that day and our recipe was: 
 

Mullet with potatoes

Ingredients for 6 starved serves or 8 commonly hungry people  

A mullet, 3.2 kg washed and cleaned of entrails   

1kg of sliced potatoes 

2 garlic cloves round sliced

1 lemon thin slicedolive oilpersil salt
 

Preparation

 Dispose on a oiled oven plate the lemon slices and the garlic rounds in a single layerlay over it the mullets and cover it with 2 tablespoon of olive oilPut everything in a pre-heated oven at 200degrees 
for 30 minutes than add one tbs of salt and one tbs of persil and let it cook for other 15 minutes.
 

That’s all folks. I can ensure you,that was the best dinner in that trip maybe because we was really starved after an 8hour surf sessionor maybe it was just the friendly situation we was in that made that dinner epic. Anyway this is a little present for my friend that was with me that night.
See you soon guys.