The wheel of taste

After some pondering, I desire to streamline my approach toward this blog: fewer images and less words. Without the pompous cortege of too pedantic explanations (this will be the last sample), I wish to share the bright coulours of serving ideas and presentations. I shall keep the pleasure of describing what's on the different dishes with a brief caption in English. Today a vegetarian lunch:

Detail: Amphitheater of aubergines (called parmigiana, a Sicilian recipe) 

from an hill of sauté lemon and chili spinaches, and a radish colossus:
curious to know my recipe? Feel free to ask how to make
 aubergine Parmigiana!

From a distance: a caprese waterfall, an eclipse of hard-boiled egg, 

a mono-portion of parmigiana, an Aberdeen buttery desert, lushy spinaches, 

and a monolithic radish.