Monthly Archives: May 2012

Sedona – Arizona


The scenes from this video were filmed over a period of 4 days while rambling through the Arizona desert. Sedona is one of the most beautiful settings in Arizona, if not the whole USA. I tried to capture the scenery, its art (known to be the home to many artists, sculptors and painters) and the breathtaking views of the famous red cliffs. As I watch the end product, I didn’t even come close to reflect the full beauty of this place – due to some unfortunate event… In the process of trying to edit a clip, I had one of my memory cards with 4 Gigabytes of video footage go totally bad on me. I tried for hours using software and different card readers (including toward the end a hammer) to recover its contents to no avail. Just bad luck!

The temperatures while shooting were in the high 90’s and many times exceeded 100 F. Not too much fun, despite having gotten out early and staying late in the day to avoid dehydration and sunstroke. Just too darn hot, especially when we were coming from Massachusetts where the temps were in the 40’s (ah!).

Scenery and art from National Parks and the region around Sedona, Arizona. Filmed and photographed in early May 2012. Sedona is known for its majestic red cliffs and mountains. Spectacular scenery surrounds an urban number of towns in the midst of nature, canyons and National Parks.
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Music: Capriccio Arabo – Composer: Francisco de Asís Tárrega y Eixea (21 November 1852 – 15 December 1909) – Played by Maurizio Oddone – http://www.jamendo.com/en/track/797697/francisco-tarrega-capriccio-arabo – Attribution-NonCommercial-ShareAlike 3.0 Unported (CC BY-NC-SA 3.0)

Enjoy the trip,
Leo

Rapid eye movement


In this video I attempted to resurrect memories from last Summer. The story goes that more than a memory it represents fragments of a dream as remembered once I was fully awake. As with all dreams, some parts are clearer than others, and some segments are practically forgotten, while other are recurring.
Say what you want, but this was my dream, and I intend to keep it that way 🙂

This video is using a transparent texture to represent the fuzzy and flawed dream/memory sequence.
All other credits are:

Music: Where sky meets sea – Kendra Springer :: jamendo.com/en/track/674460/where-sky-meets-sea :: Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0)
Texture used for mask :: flickr.com/photos/skeletalmess/ :: flickr.com/photos/skeletalmess/6687475371/in/set-72157625757841742 :: Attribution 2.0 Generic (CC BY 2.0)

Enjoy the journey – Z z z z z z

Leo

Pizzaiolo Pazzo – Mad Pizza Maker


Tempted for many years to create the best pizza Napoli can offer and not succeeding. Unfortunately my baking and dough preparation skills lack severely. So instead of making a pizza, I’ve concentrated in documenting the steps to achieve the perfect “Pizza Napoletana” as officially sanctioned by the Italian Department of Agriculture and the Associazione Vera Pizza Napoletana.

According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer’s yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimetres (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant. There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (SpecialitĂ  Tradizionale Garantita, STG) product in Europe.

The video was sped up by 30% to create a more dynamic feel. The selected music is a live performance of Funiculì, Funiculà by the famous three tenors José Carreras, Placido Domingo and Luciano Pavarotti, directed by Zubin Mehta.

In 1889, during a visit to Naples, Queen Margherita of Italy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita, as shown in this video.

Lyrics for Funiculì, Funiculà:

Yesterday evening, O Nannina [short for Carolina], I climbed up,
Do you know where?
To where an ungrateful heart can no longer vex me!
Where a fire is burning, but if you flee
It lets you be.
It doesn’t chase you, doesn’t melt you, with just one glance!
Let’s go, let’s go, let’s go to the top,
Let’s go, let’s go, let’s go to the top,
Funiculì, funiculà, funiculì, funiculà!
Let’s go to the top, Funiculì, funiculĂ !

Let’s go from here below up to the mountain, O Nannina, a step away!
You can see France, Procida, and Spain,
And I see you!
You rise, pulled by a cable, quick as a wink
into the sky.
We’ll rise up like a whirlwind all of a sudden knows how to do!
Let’s go, let’s go, let’s go to the top,
Let’s go, let’s go, let’s go to the top,
Funiculì, funiculà, funiculì, funiculà!
Let’s go to the top, Funiculì, funiculĂ !

My head is spinning, O Nannina, It’s gone up there already!
It went there, spun ’round, and then returned:
It’s always here!
My head is spinning, spinning,
Encircling you!
This heart of mine is always singing
the same refrain:
“Marry me, O Nannina”!
Let’s go, let’s go, let’s go to the top,
Let’s go, let’s go, let’s go to the top,
Funiculì, funiculà, funiculì, funiculà!
Let’s go to the top, Funiculì, funiculĂ !

Enjoy the the show and Buon Appetito!

Leo