Here we show how to make a light version of the famous Spaghetti alla Amatriciana (we are using Bucatini instead) We did film this in and around Aquila in Abruzzi prior of the big earthquake 2008. The ingredients, like GUANCIALE (Pork cheeks) are made traditional in the winter season in a small village names PAGANICA, […]
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Rough cut version of OLIO, TI VOGLIO. There are still hick ups amongst the subtitles, will be corrected soon… The unfiltered truth. US rough cut 3rd of March from Peter Naguschewski on Vimeo. Rough cut version of OLIO, TI VOGLIO. There are still hick ups amongst the subtitles, will be corrected soon………..
UNDER THE LONG WHITE CLOUD from Peter Naguschewski on Vimeo. Rough Cut Number Three Synopsis: Portrait of Seresin Estate, a vinyard in Marlborough, New Zealand. Michael Seresin and his staff explain the importance of sustainable wine production and why they practice the biodynamic method based on Rudolf Steiner.
Die Trabocchi existieren noch, leider wird nicht mehr diese Vielfalt von Fischen in Küstennähe gefangen. Aber das Rezept gilt noch ist eigentlich simpel, nur die besten Zutaten verwenden, und frisch muß es halt sein… Fischsuppe & Trabocchi (Deutsche Untertitel) from Peter Naguschewski on Vimeo.
Here in the middle of nowhere, 2 shepherds decided to change their profession, they became successfully fisherman and are joining now the tuna-canning-industry, far away from the sea, they went back with their catch to mountains… Tuna canning at 4000ft sea-level. English version from Peter Naguschewski on Vimeo. Here in the middle of nowhere, 2 […]
„Pasta Connection“ (R/P: University of Gastronomic Sciences, SlowFood, HFF „Konrad Wolf“, Filmservice Munich, Band Pro Munich; 30’; Italian with german Subs; Documentary; Italy 2008). See a Trailer: What is the difference between noodles from a factory, from small-scale operations and from those that are rolled up at the family table? This is one of the […]