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Welcome to
Secret Breakfast

An exclusive newsletter, the best place to start your day by turning your head and seeing a yellow Bigfoot hitting on you, but f**k him, you just want some cicchetti
Hi there!

Runner Sydney McLaughlin broke her own world record in winning the 400m hurdles title at the world championships.

As the yellow Bigfoot wrote on that paper, anything can be your favorite food. It can even be no food at all. It can be breaking world records. Or whatever you like. 

It's worth remembering that, from time to time. 

Piero

PS: I'm afraid there is no way you'll get the usual newsletter next week, but be ready for something different since we can't break the streak. 
THE BEST QUOTE
→  Michael Lewis, Flash Boys. Summer's the perfect season to pick up one from this author (or just watch Brad Pitt eating, hitting, and spitting in Moneyball). 
THE MISSING INGREDIENT
WHO LIKES THIS MICROWAVE ECONOMY?
My life is better because of microwavable meals. They taste good and fill me up, and they’re ready in 5 minutes. Still, I wouldn’t want to have one every time I eat: I’d miss out on the joys of fresh food and the hard-to-measure satisfaction of meal preparation. Switching to an all-microwave diet would rob me of my humanity, making me feel soulless and uninspired. 

This is David Perell in his essay: The Microwave Economy. It's a good reading about our industrial mode of thinking and the devaluation of the intuitive knowledge that leads to beauty.
 
Small bites of Venice
★★1/2

Cicchetti are the Venisian tapas. There's no way to describe their simplicity and their complexity: you can watch Somebody Feed Phil (S2:E1, wait till the "cocoa and canned tuna cicchetto"); you can say they look like Basque pintxos; but the best way to experience them is to let them make savory your stay in Venice and taste that unique crossroad of spices and religions, rich and poor food tradition. That said, the book's good, at least as this cured sea bass marinated with cumin (★recipe)

Cinnamon and Salt: Cicchetti in Venice: Small Bites from the Lagoon City by Emiko Davies
→ Shortplot:
🥂 🦀 🥖 🍇
RANDOM ACTS OF HUNGER
This is the space where I share some food (un)related stuff of my week 

🍒On Summer we play with gazpacho variations: cherries (★recipe) or peach (★recipe)? 🍷 Be the smartest at the table: 7 Expert Tips for Ordering Wine at a Restaurant 🔬The science behind your kitchen's most versatile ingredient (spoiler: it's the baking powder) 💞 If you haven't heard of Pink Sauce, you need to spend more time on TikTok; anyway it doesn't seem the safest condiment you can buy this summer 👡Overpriced sabots (and cheap sabots too) are taking down the overpriced sneakers 🔥Are you afraid of the future? You can relax now, We’re Not Going to Make it to 2050 🇯🇵Is it safe to say that Chimaki is the Japanese tamale (★recipe)
“FRIDGE ZERO” IS THE NEW INBOX ZERO
To me Inbox Zero (=0 emails in your queue) is not possible anymore. Any "zero" nowadays looks difficult to reach, now that I think about that. Alicia Kennedy's "Fridge zero" idea sounds cool, though. 
FOOD FOR LATER
Trung Phan / SatPost
A guy enters the Mugaritz in shorts and flip-flops. The same guy answers these four questions: How did Michelin Guide start? What is Michelin Guide’s secret sauce? What is the Michelin Guide business model? Why have some chefs given back their Michelin stars?
Bree Kessler / Eater
How's life in a remote village of a remote State. "We can’t just go to a restaurant; we know what we want to eat and have to plan ahead for it”.
SEASON 2 - ISSUE 92
Secret Breakfast is a newsletter
by 
Piero Macchioni
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