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Frozen Tomatoes, Cucumber, and Peach. Burrata. That's it. A splash of olive oil and lemon. Eat it cold. Eat it slowly. This viral summer starter @simonauscher is blowing up — and for good reason. Frozen grated tomatoes + cucumber + sweet peach & burrata= pure magic. 🍅🥒🍑🧊 ⠀ It’s cold. It’s juicy. It’s creamy. It’s everything you want when it’s too hot to think. ⠀ ✨ Serve it ice-cold, share with friends — and thank me later. ⠀ Have you tried THE summer recipe yet? Tag someone who needs this in their life 💥👇
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In the Spirit Yachts 65 the marque has come of age, designer Sean McMillan leaving behind skerrycruiser roots to evolve something unique and of course highly attractive. Still with an eye for grace and craftsmanship of the 1930s, but perhaps suggesting how the work of mid-century British yacht designers like Camper & Nicholsons, Kim Holman, George McGruer and Angus Primrose might have evolved. CHLOË GISELLE is probably the Spirit 65 that has ticked off the most sailing locations in her short lifetime in the knowledgeable ownership of a repeat Spirit Yachts client. She made her maiden forays afloat in the Far East, and with family and friends has raced and cruised both sides of the Atlantic and the English Channel. CHLOË GISELLE’s sail handling systems allow for effortless short-handed sailing, while below her beautifully lit and spacious accommodation offers great conviviality and privacy all at the same time.
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Guarda il video completo qui 👇 https://youtu.be/bgddtMn1mko Siamo stati a Cremona e Salvirola per scoprire da vicino come nascono gli Ice Yachts, i semi custom italiani costruiti in carbonio che tanto successo stanno avendo nel mercato dei performance cruiser. Con Marco Malgara, fondatore e proprietario del cantiere, abbiamo visto come nascono le barche, come avviene la laminazione e come viene curato ogni dettaglio. Un'immersione nel mondo Ice Yachts. Servizio di Mauro Giuffrè
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