Sunday, December 8, 2013

Up Close and Personal with the Cows of Cornell

In early November, I was invited to travel to the beautiful Finger Lakes region of New York, as part of a weekend hosted by the American Dairy Association and Dairy Council.  We were treated to a behind the scenes look at Cornell University’s state of the art dairy processing center and their food science center.

While I knew that Cornell had a world-class restaurant and hospitality program, I didn’t know they also had a long-standing relationship with agriculture.  Founded in 1865 as a state-sponsored land-grant college, it carried a mandate to make agricultural studies a key part of the curriculum. In 2012, the school’s new Teaching Dairy Barn opened, with “cow comfort” as its number one priority.  And from everything I saw, the residents seem quite happy.  As the professors and grad students who work at the dairy barn like to say, “a happy cow is a productive cow!”

The dairy barn houses 185 happy Holsteins and seeing them up close was one of the highlights of our weekend. Let me tell you, as a city girl growing up 20 minutes west of NYC, these cows are BIG!
And they are treated like princesses – they can eat when and however much they like (their feed consists of a moist, fermented fodder made from corn, mixed with alfalfa, soy, canola oil, and grains). No straw beds for these girls; they bed down on sand, a much more comfortable cow mattress (being inorganic, it does not foster the growth of bacteria). The cows are never tied in place and when they get an itch, they mosey on over to the electronic back-scratching device (I kid you not). These are large, rounded nylon brush heads, and when a cow roams over to the machine, the brushes automatically start up and rub their back and flanks.

Automatic Cow Scratcher
So just how happy are these cows?  Well, I thought you’d never ask. Each cow produces an average of 95 pounds of milk per day! The dairy at Cornell is in the top 95th percentile of milk production. Nice, but what does that really mean?  The Cornell cows give so much milk that they are milked three times daily. To put this in perspective, most farms milk twice a day.

What does Cornell do with all that milk?  Half the milk stays on campus when school is in session and the rest goes to a regional dairy co-op.  But with all that good production, surely they must produce something besides milk, no?  Yes, indeed. We spent half of our visit in the Food Science lab (part of Cornell’s College of Agriculture and Life Sciences), learning how they partner with corporations like Chobani, Yancey’s Fancy, Murray’s Cheese, and others, training them on basic dairy sanitation, fluid milk production, yogurt and fermented products, and cheese production. 

Dairy Plant
Fresh Yogurt
The Dairy Plant is a 12,000 square foot facility equipped with the latest in automated dairy processing technology. Companies can partner with food science specialists to develop products in smaller, limited-run quantities. From an observational balcony, we had a bird’s-eye view of the path raw milk takes as it is transformed into ice cream, pasteurized milk, and yogurt. The dairy produces 1.5 million pounds of raw milk into fluid milk, yogurt, pudding, and 20,000 gallons of ice cream annually. 
Just-made Black Raspberry Ice Cream

In addition to producing fluid milk, yogurt, and ice cream products sold on the Cornell Ithaca campus, the Dairy Plant serves as a training facility for Cornell students, NY State Department of Agriculture and Dairy Inspectors, FDA Dairy Specialists, and NY State dairy plant managers. 

We got the opportunity to sample freshly made ice cream, yogurt, and the university’s pride and joy, Cornell Big Red Cheddar.  We also learned from Cornell’s yogurt gurus, the difference between good and bad yogurt (there’s more to this than you might think), and the five types of yogurt – cup set, stirred (Swiss style), drinking, frozen, and Greek.  Before this weekend, I had never sampled freshly made yogurt. I’ve eaten my share of high-end supermarket Greek yogurt, but this was a revelation. Full of just-milked flavor, smooth, and delicious, if I lived near Cornell, this is where I’d be getting my yogurt. Not to mention, my cheddar supply.

As our tour was ending, I ran to the campus store to buy a wheel of Big Red (I was not leaving without it!).  This is what cheddar cheese should taste like. Alas, it is only sold on campus, so I am hoarding my wheel, sharing it with a few cheese-worthy friends.

Speaking of cheese, Cornell has partnered with Wegmans to highlight and import NY State and US cheeses for their stores. With Cornell’s guidance, Wegmans is building its first affinage (cheese cave) facility in Rochester – a 10,000 SF facility to age its own cheeses. In addition, Wegmans hired an affineur to manage the caves. This is a prime example of the kind of partnerships Cornell’s Agriculture school is focused on. They are working with Wegmans to create a cheese-making curriculum focused on both basic and advanced skills as well as developing standard operating procedures to ensure the highest level of food safety and quality assurance.  Participating in the first-phase of the pilot program are Keeley’s Cheese Co., Danascara Artisan Cheese, Sprout Creek Farm, Goats & Gourmets, and Old Chatham Sheepherding Co. Cornell is looking for 3-5 more cheese artisans to meet with Wegmans for the next phase of the program.

Dairy farms in New Jersey are doing some pretty progressive things, too.  One example is the Fulper Family Farmstead in Lambertville. A fifth generation family farm, they are paving the way for greener dairy farm practices, including renewable solar energy, soil conservation methods, and nutrient recycling to ensure they are producing a sustainable product.

The family recently began producing Greek yogurt and mozzarella that they sell to restaurants and offer for pickup or at local farmer's markets.  The Lambertville area is a great destination for a road trip, and the Fulper Farm offers a variety of agritourism options, such as farm tours and summer camp.
Seneca Lake
Our base camp for the weekend was the beautiful Geneva on the Lake resort. The hotel, built in 1914, was based on villas in Florence, Italy. It sits on acres of rolling lawns and English style gardens overlooking Seneca Lake. We were there just past harvest, but this area is on my list for next September/October to enjoy the fall foliage and the vineyards up and down Rt 14. Many vineyards in the area specialize in Riesling, one of my favorites.

The weekend in the Finger Lakes was a fascinating peek into the “cow to consumer” process. Cornell is leading the pack by helping dairy farmers produce a better product, developing higher food safety standards, and most of all, putting cow comfort and health at the forefront of everything they do. Sounds like a win-win for everybody.  Think about it the next time you stand in front of the dairy case at your local market.

Sunday, November 17, 2013

On the Waterfront

Picture, if you will, that you are seated at a table in a sleek new restaurant that just happens to have a drop dead view of NYC. Now picture being served by an attentive, without being overbearing, waitstaff. And, finally, picture gorgeous food that actually lives up to its presentation.  Welcome to Haven.
Mango Margarita
Set on the Hudson River, Haven occupies a corner of a newly built shopping/ residential area in Edgewater, NJ. Inside, there is a comfortable bar manned by a very able bartender, who whipped up a luscious Mango Margarita for me and a traditional vodka martini for my husband.

While this was a media dinner, there was no pre-set menu. So I happily set out to enjoy Chef Peter Larsen's cooking.  Chef Larsen, formerly of Town and Artisanal in New York City, is a graduate of the Royal Culinary Academy of Copenhagen.
 Butternut Squash Ravioli

Chicken Taco Spring Roll

Our group ordered a few appetizers for the table, among them a sublime Butternut Squash Ravioli with parmesan, sage, and toasted pumpkin seeds; and Mac and Cheese "Parisienne," a lovely take on the classic with braised veal cheeks, morels, brioche bread crumbs, and four cheese mornay sauce. Something quite unusual and delicious were the Chicken Taco Spring Rolls, with queso fresca, black beans, bacon jam (!), and lime.

Even though beets are the "it" food right now and on every menu from Maine to Montana, I can't resist them. Especially when they are paired with a creamy burrata in a pistachio beet vinaigrette.  Heavenly.

Onto the main course.  For moi, the Coriander Crusted Tuna with Yukon Gold Potato Puree, Thumbalina Carrots, Mustard Greens in a Red Wine Reduction. The perfectly rare tuna melted in my mouth, enveloped with bites of fluffy, luxurious potatoes.
Coriander Crusted Tuna

My husband enjoyed the Miso Glazed Chilean Sea Bass, paired with Edamame Puree, Pearl Onions, honshimeji mushrooms, yuzu emulsion. I have no idea what mushroom family honshimeji belong to, but the whole dish went together beautifully!
Chilean Sea Bass

Although quite full, I always have room for freshly made doughnuts! These were so light, tasty, and fragrant, they did not need the chocolate or raspberry sauce served on the side. Try as I might, I could not finish them.  Other can't-go-wrong dessert options included a Salted Caramel Ice Cream Sundae, and Apple Pie with Vanilla Ice Cream, Cinnamon Crumble and a drizzle of Maple Syrup.

The atmosphere at Haven is very comfortable, whether you just want to enjoy a drink while gazing at NYC, or sampling the Burger with Grafton Cheddar, Red Onion, Bread and Butter Pickles, Spicy Aioli, served on a potato roll. They also serve brunch on Saturday and Sunday and the menu is anything but typical. Think Eggs Benedict with Cured Spanish Pork Loin, Hollandaise, on Toasted English Crumpets. Or Pork Belly Sweet Potato Hash (yes!), made up of Poached Eggs, Chipotle Hollandaise, Scallions, and Toasted Brioche.  Definitely not your father's brunch.

In the summer, they have a beautiful patio overlooking the Hudson River. I don't know about you, but in the warm weather, I am always looking for a great outdoor restaurant, and I think Haven will have that wrapped up.

In the meantime, I'll have to settle for the inviting atmosphere indoors at Haven, and Chef Larsen's inventive and delicious cuisine.

Haven Riverfront Restaurant and Bar
2 Main Street
Edgewater, NJ

Wednesday, September 11, 2013

Freekehlicious - Direct from New Jersey!

No, this is not some throwback to the 60s article, like wow, freekehlicious, man!

On the contrary, Freekehlicious is the Norwood based company responsible for bringing the ancient grain, freekeh, to health and specialty food outlets throughout the US.

Freekeh has long been recognized as a staple in Middle Eastern and Mediterranean cuisines. Freekehlicious is the premier importer of Greenwheat Freekeh, a product of Australia. Freekeh, in Aramaic, means “to rub,” referring to the technique by which freekeh is made. Once the freekeh is roasted, the wheat is rubbed to reveal the grain.

Barbara Fanelli, who was seeking healthy meal alternatives for her husband who has Type II diabetes, founded the company in 2010. She first heard of freekeh while watching an episode of Dr Oz. Her research produced two vastly different sources of freekeh – one from the middle East and another from an Australian producer. She sampled both products and found the Australian grain to be cleaner and of a superior grade. She began to import and distribute Greenwheat Freekeh and Freekehlicious was born.

The company sent me samples of their cracked and wholegrain freekeh, along with suggested recipes.  But before I even tried the recipes, I loved the nutritional benefits listed on the product overview:

·      High fiber – four times the fiber of brown rice
·      High in protein content
·      High in calcium for bone health
·      Rich in lutein – important for eye health
·      Low GI – helps to prevent diabetes
·      Low in available carbs
·      Rich in prebiotic properties – important for fueling the growth of healthy bacteria

Sounds almost perfect, right?  So off I went to try the recipes!  The cooking process for Freekeh is similar to quinoa. Cook up a big batch and store it in the refrigerator for use during the week. Cooked Freekeh can be eaten warm, like oatmeal, or cold with yogurt. I tried it both ways for breakfast and loved it. You can add your favorite fruits, nuts, and spices.

Since I had quite a bit left over, and had company coming for dinner, I made the Freekeh Salad recipe that came with the samples.  The recipe called for asparagus, beets, Portobello mushrooms, walnuts, and goat cheese. I omitted the beets and mushrooms as I didn’t have any and did not feel like running to the store. Dressed with a Dijon mustard, walnut oil, white wine vinegar vinaigrette, this was a wonderful accompaniment to our London broil. It would also work well as a side to chicken or fish. Printable recipe links below.

Freekeh is 100% natural, free from all additives, coloring, chemicals, preservatives, pesticides, herbicides, and GMO.

I really loved the nutty texture and smoky flavor, not to mention the health benefits. And with all the eating that I do, I need all the help I can get!  If something can be delicious AND healthy, it sounds like a winner.

Would love to hear from you if you’ve tried Freekeh, or other healthy grains (leave a comment below).

PO Box 103
Norwood, NJ 07648

Thursday, August 22, 2013

Appetite Brings 4 Day Food Event to Red Bank (via Jersey Bites)
Strap on your seat belts Food Fanatics, The Count Basie Theater has got an exciting  4 Day event coming in September that you don’t want to miss (And we’ve got tickets to give away, Woo Hoo!!)APPETITE: A Gastronomic Experience™ features a different…

Monday, August 19, 2013

Woodland Park Fairway Firefighters BBQ Throw Down!

Winners, 2012 Fairway Firefighters Cook-off, Paramus
Fairway Market has a long history of supporting their local communities. For the last few years, the Paramus location has held an annual firefighters food face-off, a charity event where local firehouse teams compete against each other for the title of “Best BBQ.”  The Paramus events have been very successful, and now the fun comes to Woodland Park!
On Sunday, August 25, beginning at “high noon,” five Passaic County firehouse teams will meet to throw down the gauntlet, BBQ style. Participating firehouses include West Paterson, Totowa, Little Falls, Wayne, and Hawthorne. Using food donated by Fairway, the firefighters will cook their tastiest ribs, burgers, and chicken or vegetable skewers. A secret ingredient, which all teams will need to include in their burgers, will be announced right before the contest begins.

The judges, with the envious job of trying to pick a winner, will be Keith Kazmark, Mayor of Woodland Park, Steve Jenkins, Fairway’s cheese monger, Terry Krongold (yours truly!), from Jersey, Leia Gaccione, Chef de Cuisine for Bobby Flay's restaurant Mesa Grill, and Sara Monica Gaona from
The winning firehouse will receive bragging rights as the best Passaic County Fire Department grilling team and a $500 gift card to the store. More importantly, the first place firehouse will select the charity of its choice to benefit from a Fairway Market “Shopping Night,” in which 25% of sales will go to that charity. 
This event is a fundraiser for the Woodland Park 100th centennial event in May 2014, which Fairway Market is sponsoring. To help with the fundraising, food will be available for $5.00.
The event will feature samples of the firefighters’ fare and food from Fairway vendors, along with the music of The American Bombshells, giveaways, and face-painting for kids.

 “Firefighters are famous for being terrific cooks and are justifiably proud of the firehouse cuisine they create,” said Bill Sanford, president of Fairway Market. “We really enjoy shining the spotlight on them and their grilling expertise and giving the community a chance to meet and greet these local heroes. Plus, it is all done for a good cause, making the event so meaningful and important.”

Come support these brave firefighters in their quest to be the best BBQ firehouse team in Passaic County!

Sunday, August 25 (rain or shine)
12 noon
Fairway Market
1510 Rt 46 West
Woodland Park, NJ 07424

Friday, August 9, 2013

Recipe in a Flash: Facebook Snack Bars

This recipe comes from a photo posted on Facebook with no recipe name (hence, the title of this post).  But, man, are they good!  And pretty good for you.  They couldn't be easier -- mash up some bananas in a bowl, add the rest of the ingredients, and toss into a baking dish.  Twenty minutes later, Facebook Snack Bars!

3 mashed ripe bananas
1/3 C apple sauce
2 C oats (not instant)
1/4 C almond milk
1/2 C raisins
1 tsp vanilla
1 tsp cinnamon
1/2 C chopped walnuts

Preheat oven to 350. Grease an 8" square baking dish. Combine all ingredients in bowl, mix thoroughly. Add mixture to baking dish. Bake 20 minutes.

Print recipe


Friday, June 14, 2013

My Turn...

Hi!  Thanks for coming by today. I want to talk with you about an idea I've been toying with for a long time.

You may know from reading my bio, that I used to co-own a dessert catering business. That business, called I Love Cheesecake!, was started with a recipe from my late mother's baking collection. And while successful for a few years, my good friend/partner and I came to a crossroads that eventually led us to disband the business (keep the friendship, leave the business). But I've always had a small voice in the back of my head, quietly saying, "someday I will do that again." Well, that day is here.

But it's not without a little bit of fear and trepidation that I tiptoe back in. I certainly can't afford to give up my full-time job. But if I don't take a stab, it will never happen. And while this is something I am passionate about from my foodie side, it's also something I want to do to keep my mother's memory alive. Being an only child, I don't have the collective history of siblings to fall back on. And as I've gotten older, memories of my childhood and teen years get harder to recollect. My mother died when I was 19 so I don't have alot of years with her in my memory banks. But I do remember the wonderfully delicious cakes and cookies she made. And the warmth of the house on baking days. She and my grandmother made many fabulous baked items, but the most standout thing was this cheesecake.

So I am excited to present
I've decided the best way to honor my mom's memory is by naming this venture after her. I just love how it sounds! 

I'm starting small -- just baking for family, friends (and friends of friends) so I can keep the quality top-notch (one cheesecake at a time). And as the tag line says, this is classic cheesecake, albeit with a slightly modern twist. No "frou-frou" flavors here - no jelly bean or margarita cheesecakes! 

What makes this cheesecake different from others? This is the lightest, creamiest cheesecake I've ever had (and believe me, I sample them everywhere I go!). This is not dense, New York style cake (no offense, NY cheesecake lovers). And the modern twist? Well, the original flavor is kicked up a notch with a hint of freshly grated orange rind. The hazelnut? It's baked in a vanilla cookie crust and the batter has an essence of Frangelico liqueur. Are you a chocolate lover? Then the double chocolate cheesecake is for you. And at Thanksgiving, look no further. With a bit of Jack Daniels in the batter and gingersnaps in the crust, this pumpkin cheesecake will be the star of your holiday table.

More info to come as my adventure progresses. Would love to hear your thoughts on this. Have you started a small business recently? Any tips/advice you'd like to pass along?

Thanks for listening!

Thursday, June 13, 2013

Bergen County Firefighter's Food Face-Off!

Looking to add a little extra fun to this weekend’s Father’s Day activities? Well, if you are in the north Jersey area, stop by Fairway Market in Paramus for the third annual FIREFIGHTERS FOOD FACE-OFF! This grilling “throwdown,” pits several of Bergen County’s firehouses against one another to prove which one has the best barbecue.

The winning firehouse will not only receive bragging rights as the best grillers in Bergen County, but also the opportunity to name the charity of its choice to benefit from Fairway’s “NJFD Shopping Day,” which the Paramus store will host on behalf of the winning team’s favorite charity.  All proceeds from the $2 charge for food at the event will also go toward the winning firehouse’s charity of choice.  
2012 Winners

Participating firehouses include the Park Ridge Fire Department, Ridgewood Fire Department, and Hackensack Fire Department. The firefighters will compete to cook their tastiest ribs, burgers, chicken or vegetable skewers, plus a secret ingredient that will only be unveiled once the contest has begun.

In addition to the food and festivities and in honor of all dads on Father’s Day, professionals from the Hackensack University Medical Center will be at the Firefighters Food Face-Off to answer questions and provide valuable health information.

It all takes place Sunday, June 16 at high noon in the parking lot behind Fairway Market’s Paramus store in the Fashion Center Mall on Route 17 in North Paramus, NJ (RAIN OR SHINE). 

Sunday, May 19, 2013

Bella Italia!

I just returned from a week in Italy. This was my third trip to Rome and my second to Florence and this country never fails to awe me. From the history to the art to the food, it’s just one incredible experience after another.

One of the highlights was the Papal Audience in St Peter’s Square. Into a sea of approximately 50,000 people, Pope Francis (or, Papa Francesco, as the faithful chanted) waded without the protection of the enclosed Pope mobile.  Shaking hands, kissing babies, and waving, it was quite the scene. After circling the open square for more than a half-hour, the Pope ascended the stage and blessed the crowd in Italian. Even for this lapsed Catholic who has many issues with the modern church, it was incredibly moving. You could not help but feel special after receiving the blessings and being in the Pope’s presence.

Our Roma hotel was next door to the Pantheon. A structure built as a temple to the Gods of ancient Rome in 126 AD, it has been in continuous use throughout its history.  Since the 7th century it has been used as a Catholic church.  It was amazing to come out of our hotel each morning and see this architectural work of art.  The dome in the Pantheon is the world’s largest unreinforced concrete dome with an oculus that streams in the sunlight.

Our hotel was in a perfect location to walk almost everywhere in Rome. One of our most frequent trips was to Grom, the high temple to gelato. This had been on my list for a long time, and while there are a few locations in NYC, I had not made it there. So when I was in Italy, I made sure I got there. The pistachio and hazelnut gelatos were so creamy and authentic.

We happened upon a little culinary gem around the corner from the Pantheon. Usually restaurants close to major tourist attractions are not the best, but a friend recommended Armando al Pantheon and it was a delight!  Small and cozy with only about 10 tables, the friendly and efficient waiters made us feel right at home. A special appetizer on the menu during our first visit (that’s right, it was so good we had dinner there two nights!) was porchetta. The succulent slow-roasted pork, laced with fresh rosemary and garlic, was like velvet. We mopped up the juices with the wonderful bread (although the 9 Euro “coperto” (bread cover charge) was a little much!) and waited for the next course. I had doubts that anything could beat the porchetta, but my doubts were unfounded. An incredible Pasta Carbonara was laid in front of me and from the first forkful I was in heaven. Damn the calories in this cream and butter-laden dish and full speed ahead! Eating pasta in Italy spoils you for the rest of your mortal life. Nothing, I repeat, nothing is like the pasta in Italy.  The flour, the water, the attention to detail, it’s exquisite. On our second visit, a wonderful appetizer that day was assorted mushrooms with artichokes over crostini.

For my dinner I couldn't resist the Spaghetti Cacio e Pepe (cheese and pepper).  Too full for cake, but not too full for pears and prunes in red wine - a more traditional ending to an Italian meal.

A couple of days later we made our way to beautiful Firenze, my favorite Italian city (so far!). The high-speed train got us there in less than two hours, a world away from the big city atmosphere of Rome.

Another perfect hotel location situated right on the historic Arno River, rich with centuries of historical and cultural traditions. The Hotel Degli Orafi was the setting for the movie “A Room with a View,” and the view did not disappoint! From the hotel’s lovely rooftop bar/terrace, the city’s famous Duomo stood front and center.

Florence, as you know, was the center for the Renaissance surge that took place somewhere between the 14th and 16th centuries, helped in no small part by the Medici family.

One of my favorite pastimes in Florence is wiling away a morning in one of the many beautiful piazzas, sipping a cappuccino, and eating  bomboloni (the Italian version of doughnuts). The lighter than air bomboloni, found at Caffe Gilli on the Piazza Reppublica is in my personal top ten of baked goods. The caffe has been in existence since 1733, and even if the confections were not delicious, the store itself is worth a visit. Murano lamps, frescoed ceilings, and a gorgeous old-world clock send you back 200 years.

Of course Florence is home to magnificent works of art, some in museums and some hiding in plain sight. The ancient buildings, designed by the leading architectural minds of the time, are a joy to behold. The beautiful Palazzo Vecchio (Old Palace) opened in 1299, is still the seat of local government today.  It is set in the Piazza della Signoria, a huge public square populated with gorgeous statues (some copies, some originals).  There is, in fact, a copy of Michelangelo’s David in the square, marking the location where the original stood from 1504 until it was moved to its current home in the Accademia in 1873.

In Florence, like Rome and other major cities, there are many, many restaurants. A lot of them cater to tourists, and the trick is to ferret out the good from the bad. I had help in the way of recommendations from friends and acquaintances. One afternoon in search of lunch, we found a trattoria not far from the hotel, but far enough from the masses on the Ponte Vecchio.

Antico Fattore, founded in 1865, was delightful. Delicately fried squash blossoms, a light salad of rocket (arugula) with pine nuts and delicious pecorino cheese, and the house white made a perfect lunch. A finely tuned espresso and a couple of cantucci (almond cookies) made me a very happy girl!

Another day, at the recommendation of one of our tour guides, we got on line with local business people at Osteria Buongiustai, a very small restaurant run by two women (Laura and Lucia) working out of an even smaller kitchen.
We loved the pasta with fresh pomodoro sauce, and sliced porchetta served with salad. Even better, was the homemade almond apple cake. As you can see from the photo, barely a crumb was left!

We enjoyed Antico Fattore so much that we went back on our last night in Florence for the traditional Bistecca Fiorentina. The Tuscany region is known for raising Chianina cattle, a porcelain white breed that may be one of the oldest in existence. This famous Florence steak is made only from Chianina beef. Antico Fattore offers the bistecca for 1, 2, or 4 people. It is a large T-bone grilled over a charcoal fire, seasoned with only salt and pepper, and olive oil (but only after cooking). It is served rare; do not even think about asking for it to be cooked to some other temperature!

We enjoyed ours with a half-bottle of a wonderful vino casa rosso, and sautéed spinach. By the way, I love the fact that in almost every restaurant in Rome and Florence, you can order half-bottles of excellent wine. More US restaurants should adopt this custom.

So, another wonderful trip to my bella Italia, home of my ancestors. I hope one day to visit other parts of Italy – Venice, Milan, Bologna, Sicily, but for now, my memories and pictures will have to keep me contented. Arrivederci!