Tag Archives: Aden Films

Gourmet Views: 8-Course Dinner, Den Røde Cottage In Klampenborg, Denmark

Visiting Den Røde Cottage (pronounced “roll” = red) a historic building from 1844 which has been a restaurant for a few decades now. The 8 course dinner can be ordered together with 8 glasses of wine which almost doubles the price of the dinner bringing it up to 2500 DKK (335 EUR) but it is highly recommended since the wine complements each dish greatly and the wisely chosen wine selection itself gives a nice overview of the diversity of the taste of wine.

Den Røde Cottage is a Michelin Guide restaurant and is located 10 minutes outside of Copenhagen in a town called Klampenborg.

Views: ‘Solomillo’ Steak In Barranquilla, Columbia

Barranquilla, the capital of Colombia’s Atlántico Department, is a bustling seaport flanked by the Magdalena River. The city is known for its enormous Carnival, which brings together flamboyantly costumed performers, elaborate floats and cumbia music. In the chic neighborhood of El Prado, the Museo Romántico showcases artifacts from past festivals and exhibits on famous Colombians, like writer Gabriel García Márquez.

Culinary Arts: Tomato, Bell Pepper, Olive Oil & Pecorino Cheese Pasta

4 ingredients: olive oil, one tomato, one juicy bell pepper and pecorino cheese. The tomato adds acidity, the bell pepper adds sweetness and fruitiness, the olive oil makes the sauce creamy and adds a bit of bitterness, the pecorino cheese provides salt and umami flavor.

Classical Views: Ballerina Dances To ‘La Follia’ By Antonio Vivaldi (Video)

Music Ensemble: Il Giardino Armonico, Milano, Italy Dancer & Choreography: Margarita Ermachenko

Antonio Vivaldi

Antonio Vivaldi (1678–1741) grew up in Venice, Italy where his father, a professional violinist, taught him to play the violin and introduced him to some of the finest musicians and composers in the city. At the age of 15, he also began studying to become a priest. Because of his red hair, he was known as il Prete Rosso (“the Red Priest”). Vivaldi had to leave the clergy due to health issues, and he accepted several short-term musical positions funded by patrons in Mantua and Rome. It was in Mantua that he wrote his four-part masterpiece, The Four Seasons. He was also known for his operas, including Argippo and Bajazet. Vivaldi’s work, including nearly 500 concertos, influenced many later composers, including Bach.

The collection of Twelve Trio Sonatas Op. 1 was published by the Venetian house of Giuseppe Sala in 1705. Similarly to the other published collections by Vivaldi, it became known throughout Europe and reprinted four more times within the composer’s lifetime. It was dedicated to Count Annibale Gambara.

At the turn of the 17th and 18th centuries, the trio sonata was one of the most popular genres of instrumental music in Italy. The composers modelled their work on four sonata collections by Arcangelo Corelli. Mastery in the genre was generally seen as a test of composing talent, allowing a display of the ability to simultaneously shape the melody and the counterpoint.

Vivaldi, similarly to Albinoni and Caldara, made his debut with a collection of twelve trio sonatas. They were written for two violins and a cello (more precisely a violone) or a harpsichord. The earliest preserved Vivaldi pieces, they are characteristic in their individual and fully-formed style.

Culinary Travel: ‘Olive Wagyu’ In Kagawa, Japan – ‘Rarest Beef In The World’

Olive Wagyu is raised on a diet of the remains of pressed olives and is considered the rarest beef in the world. Lately Olive Wagyu won at the Wagyu Olympics in the category of “best fat quality” – The meal includes Fillet, Skirt Steak, Sirloin Steak, heart and liver.

Top Street Food: ‘Crunchy Takoyaki’ In Osaka, Japan

Takoyaki (たこ焼き or 蛸焼) a ball-shaped Japanese snack originating from Osaka – made of a wheat flour-based batter, filled with diced octopus (tako), tempura scraps (tenkasu), pickled ginger (beni shoga), and green onion (negi). Takoyaki balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi).

Culinary BBQ: Cooking A ‘Kagoshima A5 Wagyu’ – The World’s Finest Steak

Japanese A5 Wagyu (600g) from Kagoshima, the winner of the ‘Japanese Wagyu Olympics’ – 全国和牛能力共進会 held every 5 years in Japan – Wagyu Olympics: 全国和牛能力共進会 – short 全共 (Zenkyo) – winners in recent years: 2007 – Miyazaki / 2012 – Miyazaki / 2017 – Kagoshima