BOLIDISMO Text
 

The Hunter And The Fluid City
9. COOKING


Maurizio Corrado
1986
THE BOLID FOOD SHOULD BE LIGHT, POWERFOOL [POWERFUL], HEALTHY AND TASTY.

BOLID COOKING LOVES CONTRAST AND AVOID MIDDLE COURE. IT LOVES COMPARING AND MATCHING PURE FLAVOURS.

MUCH WATER, MUCH COLOURS.
TO THE GREENGROCER'S THE REAL BOLID MAKE HIS CHOICE AESTETICALLY.

TUE BOLID'S PREFERRED GLASS TO TAST HIS WINE WILL ALWAYS BE THE PALM OF HIS WOMANS'S HAND.

PINZIMONIO * WHILE WATCHING THE T.V. IS A BOLID FOOD.

THE BOLID HAS A SMALL FIRE ON HIS TABLE FOR LIGHTING FLAVOURS.

PINOT' ** ISN'T A BOLID WINE, SANGIOVESE *** IS IT.

AUBERGINE IS EXTREMELY BOLID.
 

[ * Oil with salt and a pinch of pepper ** Typic from north of Italy *** Typic from Romagna ]

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