Margi Cintrano
Washing Up
Ciao, Good Morning,
What are your all time favorite Aromas and why ?
My favorite aromas include the following:
A noble nosed Reserva or Gran Reserva Red wine; cinammon with spiced apple as in home baked spiced apple pie; An Espresso, a tiramisu´s espresso and black chocolate aromas, jasmine flowers, rose water used in pastries, orange flower water used in pastries, garlic sauteíng in olive oil ( with gambas al ajillo = tiny shrimp with garlic in earthenware as a Tapa ) and freshly grated ginger, which I use to make an herbal infusion ... and most of all, home made Bolognese Sauce and Fiore Sardo Pecorino aged ewe milk cheese at a Sardinian Dairy ... Why ? Aromas are subjective, parallel to art or music, or likes and dislikes ... they are memorable, they are hedonistic, they are pleasing or mal-effecting ... so be it ... that these are mine ...
Kind regards.
M.C.
What are your all time favorite Aromas and why ?
My favorite aromas include the following:
A noble nosed Reserva or Gran Reserva Red wine; cinammon with spiced apple as in home baked spiced apple pie; An Espresso, a tiramisu´s espresso and black chocolate aromas, jasmine flowers, rose water used in pastries, orange flower water used in pastries, garlic sauteíng in olive oil ( with gambas al ajillo = tiny shrimp with garlic in earthenware as a Tapa ) and freshly grated ginger, which I use to make an herbal infusion ... and most of all, home made Bolognese Sauce and Fiore Sardo Pecorino aged ewe milk cheese at a Sardinian Dairy ... Why ? Aromas are subjective, parallel to art or music, or likes and dislikes ... they are memorable, they are hedonistic, they are pleasing or mal-effecting ... so be it ... that these are mine ...
Kind regards.
M.C.
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