Introduction

Hello everybody,
My name is Giacomo and this is my new blog, called Pasta Rojak.
Why Pasta?
Because I was born italian and no matter where I'll go and which languages will I speak, the first language I learned, the one in which I learned the fundamentals of thought is Italian and as an obvious consequence I grew up eating pasta.
I don't think pasta, the famous state of matter of durum flour, needs an introduction. Rojak, perhaps, does.
Why Rojak?Rojak is also a dish, a salad made of fruits, fritters, tofu, sometimes even dead animals like cuttlefish, jicama, different sauces, sesame seeds and why not? Pasta. In other words, a delicious mess of a dish, in which the deliciousness is intrinsically related to the amount and variety of its ingredients, their textures, their flavours, their colours. In colloquial Malay, Rojak can also indicate "a collection of miscellany" and "A mixture, mishmash". In this life, I was so lucky that I lived in Malaysia, experiencing the variety of textures, flavours and colours reality manifests itself in within the borders of this tropical multiethnic country.
So, is this this another Food Blog?
No, sorry, it's not a food blog. Unlike many contemporary writers in this Oral Stage of Humanity, I don't think food can encompass the whole experience of reality. I think it is one of the aspects of it.
It is, indeed, an illustrated collection of miscellaneous subjects cut, cooked and seasoned by my modest brain for the advantage of you, my dear readers. For the people who are unable to read, like blind people and illiterate people, I will try my best to provide  Podcast version of each and every post of this magazine for you to enjoy.
Wishing you good clarity of mind, I salute you.
Giacomo