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Photo Cred Getty Images Dalgona treats went absolutely viral on social media thanks to Netflix's Squid Game, but do you know the origins of these now-famous candies? Here's the history of this intriguing treat: If you spend any time on Instagram, you probably already know about these treats. They became viral after Netflix's new series, Squid Game, was released on September 17th. But, don't expect a complicated recipe for Dalgona candies; they are in fact extremely easy to make! They are made with two ingredients: sugar and baking soda. Yes, that's it! As shown in the series, the caramelized sugar discs can have many different shapes: a star, a circle, a square and an umbrella. But, if you have cookie cutters or biscuits molds at home, you can use whatever you'd like! Photo Cred Getty Images In South Korea (the origin Country of Netflix Series), the candies are named Dalgona (달고나) or ppopgi (뽑기), the second one is now less common, and they spread after the Second World War. These were a popular street snack back in the 70s and 80s, and they are still enjoyed today as a "retro" treat. It was very well known among children, a popular dessert typical of childhood, just like many of us that used to eat cotton candy. Dalgona candies have different name across the world: in the US do exist a similar version, but is covered with chocolate and it is called "Fairy food candy" or "Angel food candy", while in Great Britain they have an irregular shape and they're simply known as "Cinder toffee" or "Honeycomb." Photo Cred Getty Images Dalgona candies are not the only trend that comes from South Korea, last summer Dalgona Coffee went viral too. It is also known as "Whipped Coffee", is made with equal parts of instant coffee, powdered sugar and hot water, whipped until it becomes creamy. It became really popular during Covid pandemic, when users spread the hashtag #dalgonacoffechallenge. Despite the name, the coffee does not contain Dalgona. However, they are named this because the taste is sweet, and reminiscent of the popular candies. Photo Cred Getty Images Want to make your own Dalgona Candies? Here's an easy recipe! INGREDIENTS Makes 1 candy 1 Tablespoon of sugar 1 pinch of baking soda 1 teaspoon of vegetable oil or butter (optional) TOOLS 1 ladle (or a large spoon) 1 chopstick 1 spatula (or a spoon) for scraping 1 metal press (or a flat plate) cookie cutter molds INSTRUCTIONS Into a ladle add 1 Tablespoon of sugar, place the ladle on top of the stove at medium-low heat and melt the sugar for a couple of minutes, until it becomes liquid. Stir constantly with the chopstick. Once the sugar has completely melted and the color has caramelized, add the pinch of baking soda. Take the ladle off the heat and stir again with the chopstick. Transfer the liquid on a greased and flat surface, help yourself with a spatula or a spoon to remove the "caramel" from the ladle. Press the melted sugar with a metal press or a flat plate, to make candy look like a disk. Now press in the centre of the disk your favorite cutter mold, and add the shape you prefer. Enjoy your Dalgona Candy!

Portugal left us speechless. Shot on iPhone 12Pro.

"Splash with" is the translation of the Japanese term bukkake - today mostly associated with porn - but used by Chef Ivan Orkin to describe this Cold Udon with Dipping Broth recipe. The below can be found in The Gaijin Cookbook, by Orkin and co-author Chris Ying. Cold Udon with Dipping Broth (Bukkake Udon) by Chef Ivan Orkin From The Gaijin Cookbook - Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider Serves: 2 Cold Udon with Dipping Broth (Bukkake Udon), PHOTO BY AUBRIE PICK INGREDIENTS Kosher salt 10 ounces of dried udon (or soba) 1/2 cup finely grated daikon 2 large egg yolks (of a quality and freshness that you feel comfortable eating raw) 1/4 cup chopped scallions 1/2 cup tightly packed katsuobushi (bonito flakes) 1 1/2 cups Dipping Broth (Tsuketsuyu, recipe follows), chilled For Serving: Wasabi paste (from a tube is fine; optional) INSTRUCTIONS 1. Bring a pot of water to a boil and season generously with salt. Meanwhile, set up an ice bath with plenty of ice and water, as you want your noodles thoroughly chilled. 2. Cook the noodles according to the package instructions. Drain and plunge into the ice bath. Give them a stir with your fingers or a pair of chopsticks and allow to cool for a minute or two. Pull the noodles out of the ice bath, deposit them in a strainer, and give them a good shake to get rid of as much water as possible, then divide between two bowls. 3. Top each serving of noodles with a big spoonful of daikon. Use the back of the spoon to press a little crater into the daikon in each bowl, then nest an egg yolk in it. Sprinkle the scallions on top and tuck a pile of katsuobushi into each bowl. Pour half the dipping broth into each, garnish with a dab of wasabi if you like, and serve immediately. DIPPING BROTH (TSUKETSUYU) Makes 3 cups 1 1/2 cups Dashi 1/2 cup sake 1/2 cup mirin 1/2 cup soy sauce 1 tablespoon sugar Whisk everything together in a bowl to dissolve the sugar. Store in an airtight container in the fridge for up to 3 days. Give it a vigorous shake or stir before serving. Note: Recipe taken from The Gaijin Cookbook by Ivan Orkin and Chris Ying, copyright © 2019 by Ivan Orkin and Chris Ying. Photographs © 2019 by Aubrie Pick. Published by Houghton Mifflin Harcourt, Boston - New York 2019.

Peru's best chef, Gastón Acurio, makes a killer ceviche. Check out his recipe taken from Oceana's Spring 2021 Issue. Classic Bonito Ceviche by Chef Gastón Acurio From Oceana's Spring 2021 Issue Serves: 2 Ceviche, PHOTO BY JASMINE DUCHESNE, UNSPLASH CEVICHE 180 g of bonito, tuna, or a local alternative Leche de tigre, a ceviche marinade (see ingredients below) 2 limes 1 sour orange (also called bitter or Seville orange) 1 teaspoon of chopped cilantro 1 teaspoon of minced chili pepper (habanero or similar) ½ teaspoon ground garlic 1 teaspoon of ginger juice 1 celery stick finely chopped Salt to taste LECHE DE TIGRE 20-30 g of your preferred fish Juice of 6 limes 2 tablespoons of fresh yellow chili pepper paste (or 3 raw yellow chili peppers without seeds or veins) 1/4 of red onion 1 celery stick 1/2 chili pepper 3 cilantro sprigs Salt to taste INSTRUCTIONS (LECHE DE TIGRE) 1. Blend the lime juice with the pieces of fish, onion, celery, and salt. 2. Add the chili pepper and cilantro and blend for a few seconds. This will make the ingredients release their flavor without coloring the mix. 3. Strain the preparation and set aside. INSTRUCTIONS (CEVICHE) 1. Cut the bonito fish into pieces approximately 2.5 cm x 2.5 cm and put them in a bowl. 2. Add salt, garlic, chili pepper, cilantro, chopped celery, and ginger juice. Mix carefully. 3. Add the sour orange and leche de tigre with two ice cubes. Mix. 4. Try the mix and add more lime juice as needed. 5. Julienne the onion and add it to the bowl. Mix once again and remove the ice cubes. 6. Taste and add salt if desired. Serve it with lettuce, corn, sweet potato, corn nuts, and/or banana chips. Note: Recipe taken from Oceana Spring Issue, 2021, page 34, copyright © 2021, https://oceana.org/sites/default/files/Spring_2021_magazine_PDF.pdf

Inspired by the Olympics, we'll be posting a collection of recipes from the seven continents. Here's how to make a Lamb Pide, recipe by Ross Dobson, taken from his Australia: The Cookbook Lamb Pide By Ross Dobson From Australia: The Cookbook PHOTO BY GULCIN RAGIBOGLU INGREDIENTS Makes 4 FILLING 200 g/7 oz minced lamb 1 onion, coarsely grated 1 tomato, coarsely grated 10 g parsley, finely chopped, plus extra to serve 2 spring onions (scallions), finely chopped 1 tablespoon tomato purée 2 teaspoons extra virgin olive oil 1 teaspoon sweet paprika 1/2 teaspoon chili flakes 1/2 teaspoon sea salt pepper lemon wedges, to serve PIDE DOUGH Vegetable oil, for greasing 250 g/9 oz plain (all-purpose) flour, plus extra for dusting 1 teaspoon salt 2 teaspoons instant or active dry yeast granules 1 teaspoon caster sugar INSTRUCTIONS To make the pide dough, lightly grease a bowl with vegetable oil and seat aside. Place the flour and salt in a stand mixer fitted with a dough hook. Push the flour to the side of the bowl to make a hole in the centre, add the yeast and sugar and pour in 185 ml (or 6 1/2 fl oz) warm water. Knead for five minutes, or until the dough is smooth. Tip onto a lightly floured work counter and form into a smooth ball. Put into the prepared bowl, cover with clingfilm, and leave in a warm place for about 1 hour, or until doubled in size. Preheat the oven to 200°C/400 F. Lightly dust 2 medium sheets or 1 large baking sheet with flour. Tip the dough onto a lightly floured work counter and divide it in half. Working one at a time, lightly flour a rolling pin and roll the dough into a large oval shape, measuring 40 x 30 cm/16 x 12 inches. Transfer to the baking sheet and repeat with the other portions of dough. MAKE THE FILLING For the filling, combine the minced lamb with the remaining ingredients, except the pepper and lemon wedges, in a large bowl. Season with pepper and mix until really well combined. Spread the mixture over the dough, leaving a border 2 cm (3/4 inch) from the edge. Pinch the top ends of the dough together, then fold 2 cm of the sides over the filling. The pide should resemble a boat. Bake in the oven for 20 minutes, or until golden around the edges and the underneath is golden, too. Remove from the oven, sprinkle with parsley and let cool for a few minutes. Cut crosswise into thick slices and serve with lemon wedges on the side. Excerpted from AUSTRALIA: The Cookbook © 2021 by Ross Dobson. Reproduced by permission of Phaidon. All rights reserved.

Photo credit: Klara Avsenik Banana Bread sounds good, but what about making it as a French Toast? Banana Bread is a staple dish for brunch, soft and tasty it can be served with butter, jam or greek yogurt. But so is French Toast... you can’t imagine a breakfast without it. So, what about making a Banana Bread French Toast? Is the perfect solution for brunch lovers, and for those who can’t choose between the two options! Banana Bread became popular after the Fifties, when the famous Banana’s brand Chiquita released his cookbook in 1947, where it first appears the original and now world wide known recipe. The Chiquita version does not include any spice or nuts, but you can give a twist to your recipe by adding hazelnuts, pecan nuts or cinnamon. The origins of french toast date back many years to the Roman times and would eventually go on to become really popular in the United States. However, each country has its own name to call this sweet and easy-to-make dish; served with honey or maple syrup, fresh fruits, crispy bacon or simply with a drizzle of powdered sugar. Now that we know everything about the original recipes, what about combining them together? For our version we’re going to get the inspiration from the original Banana bread recipe. RECIPE FOR THE BANANA BREAD 3 Bananas 1 ¾ cup wheat flour ⅓ cup sugar ⅓ butter (room temperature) 2 eggs 2 tbsp baking powder 1 pinch of salt FOR THE FRENCH TOAST 4 slices of Banana Bread 1 egg 4 tbsp of milk 2 tbsp of butter powdered sugar maple syrup (or honey) fresh fruits TOOLS Mixing bowls 2 spoons 1 fork baking sheeet saucepan A NOTE ON MEASUREMENTS We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible. Photo credit: Getty Images MAKE THE BANANA BREAD Preheat the oven to 180 C / 356 F. In a bowl, peal and mash the bananas with a fork. In another bowl, sift together the wheat flour, baking powder, baking soda and salt. Mix the butter and sugar until light and fluffy. Add eggs and beat well. Add half of the flour mixture with the butter and half of the mashed bananas until well combined. Finish with the remaining ingredients and mix again. Scoop the batter into a paper lined cake tin. Bake for approx. 50 minutes. TURN IT INTO FRENCH TOAST Into a bowl combine the egg with milk, mix the ingredients with a fork and set aside. Dip the Banana Bread Slices into the liquid. Put the butter into the saucepan and set on medium heat, place the first two slices in the center of the pan and let them cook for about two minuetes on each side, until they become golden-brown. Once they are ready, serve the Banana Bread French Toast with maple syrup (or honey), powdered sugar and fresh fruits. You can also serve with greek yogurt and almonds.

Chef Claudio Rosati from Italy opens his cook book: here is a recipe for a fresh summer pasta Pasta... is never enough! But, what about a modern and fresh twist to your dinner or lunch? Chef Claudio Rosati opens his cook book and shares a new version of pesto. Traditionally, pesto is made with fresh basil leaves and pine nuts, but if you're at the supermarket and you're looking for something easy-to-find you can substitute the two ingredients with rocket salad and peeled almonds. To make your dish look really professional (like those restaurants), the recipe includes a garnish made with dry tomatoes in oil and stracciatella cheese. Delicious and colorful! INGREDIENTS Makes about 2 portions 8 oz spaghetti alla chitarra (200 g) 4 cups rocket salad (200 g) 2.8 oz pecorino cheese - grated (85 g) ¼ cup of peeled almonds (30 g) 8 teaspoons of extra virgin olive oil (37 g) ¼ garlic clove 2 oz stracciatella cheese (50 g) 1 teaspoon salt 1 teaspoon pepper 2 or 3 dry tomatoes in oil INSTRUCTIONS Into a mixer, add the rocket salad with grated pecorino cheese, peeled almonds, ¼ of a garlic clove, and 1 teaspoon of salt and pepper. Add the oil slowly and mix until combined, the result should be a creamy sauce. Set aside. Into a pot, add the water and a pinch of salt, bring it to boil and add the spaghetti. Drain after 8 or 9 minutes, when the pasta is al dente. Save half a glass of cooking water. Transfer your spaghetti into a cooking pan, add the pesto and the cooking water, let the pasta cook again for another 3 minutes at low fire, until the sauce is melted and creamy. Serve into a dish and garnish with the dry tomatoes in oil and the stracciatella cheese.

How do you take great photos of your dishes using your mobile phone? Wix Restaurants and NY Times photographer Andrew Scrivani come together to answer this basic but super important question. Here is a preview of some of the topics we'll be going through with Scrivani! Enjoy! Photograph with intention Know your messaging Maximize your room potential The food is the star Understand how the photos are going to be used Know how to incorporate your branding into your photograph

Inspired by the Olympics, we'll be posting a collection of recipes from the five continents. Here's an African favorite, taken from Chef Hawa Hassan's cookbook In Bibi's Kitchen. Canjeero (Sourdough Pancakes) by Chef Hawa Hassan 🇸🇴 From In Bibi's Kitchen Canjeero — sourdough pancakes — from In Bibi's Kitchen. PHOTO BY JENNIFER MAY CANJEERO Sourdough Pancakes 1 cup (250 mL) finely ground white cornmeal (see note) 1 tsp (5 mL) active dry yeast 5 cups (1.25 L) warm water 3 tbsp (45 mL) granulated sugar 2 tsp (10 mL) baking powder 1 tsp (5 mL) kosher salt 4 cups (1 L) all-purpose flour 1 tsp (5 mL) unsalted butter or canola oil Step 1 Place the cornmeal, yeast and 2 cups (500 mL) of the water in a large bowl and stir together vigorously with a spoon. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature until small bubbles appear on top and the mixture has risen slightly, about 1 hour. Step 2 Add the remaining 3 cups (750 mL) water, the sugar, baking powder and salt to the bowl and stir well to combine. Whisk in the flour until the mixture is smooth. Cover the bowl with the kitchen towel and let it sit at room temperature from at least 4 hours up to 24; the longer it sits, the more flavour it will develop. The mixture will have some bubbles on the surface. Step 3 When you’re ready to cook the pancakes, place the butter in a large nonstick skillet over medium heat. Once the butter has melted and the skillet is hot, stir the batter well and ladle enough into the skillet to form a thin, even layer across the bottom, tilting the pan to coat the surface (the exact amount will depend on the size of your skillet but figure about 1/2 cup/125 mL). Use the rounded base of your ladle to swirl batter to make some circular grooves on the surface. Cover the skillet with a lid and cook until no liquid remains on the surface and the underside is barely golden brown, about 2 minutes. Transfer the pancake to a plate and repeat with the remaining batter (no need to add more butter after the first pancake). Stack the pancakes as you make them and serve them warm as they are or rolled up as in the photo. Makes: 12 pancakes Note: For the finely ground cornmeal, we ground regular white cornmeal in a high-speed blender in 10-second bursts until it was more finely ground. Recipe and image reprinted with permission from In Bibi's kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Photographs by Khadija M. Farah & Jennifer May. Published by Clarkson Potter, a division of Penguin Random House, LLC.

After losing her job, Sonia Gambino finds herself stuck in her family's hometown and starts a wine revolution. Border Wine is the story of many of us. It's the story of how we've had to come up with quick solutions, when we thought there were none. It's the proof that alone we may feel lost, but together, we can push forward. When Covid hit Italy at the beginning of 2020, Sonia Gambino had just moved from Milan to Sicily to work for a winemaker in Marsala. Just a month later, like many others, she lost her job due to the pandemic. As Covid cases surged, the Italian government shut down all the connections between northern and southern Italy. Stuck on the island, unemployed, Gambino decided to temporarily find refuge in Maletto, a small village on the slopes of Etna Volcano. Maletto is her family's hometown, where her father still owns a run-down house. “We would spend our summer vacations in this really old house. We were often missing basic comforts such as running water,” explains Gambino, while speaking about her family. Days became weeks, weeks became months, and Covid spared no one. “I was unemployed. I was alone. For the first time in my life I was experiencing the real Sicily, the one without all the comforts I grew up with.'' To stay busy, Gambino began to spend her afternoons in the garden, growing all sorts of vegetables. A few weeks went by and she caught the attention of a local older farmer, Don Vincenzo. “He began to give me precious gardening tips,” explains Gambino. “In return, I gave him car rides to his vineyard, located a few miles away from his home. We became friends''. Photo: Giacomo Bruno Sonia’s eyes sparkle as she's telling me about Don Vincenzo’s vineyard. “I studied oenology in college. When I saw Vincenzo’s centuries-old uncontaminated grapes, I felt like a kid at the fair.” Photo: Giacomo Bruno Inspired by vineyards and grape varieties, Gambino decided it was time to make her very own first wine. She struck a deal with Don Vincenzo and purchased most of his grapes. The deal required that she would pay him back with 360 liters of wine, one bottle for each day of the year! As the word spread, everyone in the village offered to help. We must take a detour here, and let you know that - before Gambino - Maletto was the place young people with dreams escaped from. New vineyards were abandoned every year due to the lack of young labor. On top of it, winemaking is prominently a male job in Sicily. Gambino started a true revolution. Her fresh love and appreciation for the land were contagious and her dream to make wine became everyone’s mission. "The whole village began to help, children included," she says. "My hometown friends flew down to Sicily during harvesting season to help." It’s almost been a year since then, and the wine is finally bottled. “Vino di confine” (Border Wine) is the name of the wine produced with Don Vincenzo’s grapes. It was a labor of love of almost 30 people including family, friends and friends of friends. Border Wine encloses the experience of an entire village. It was born from the desire to get through times of uncertainty, together. It tastes like rural Sicily, but also represents the start of a new era. An era in which young people reconnect with their origins, their land and their ancestors. An era in which women are not afraid to step up and lead the change. Photo: Giacomo Bruno Only 1,500 or fewer bottles of Border Wine will be ready this year. Follow Sonia Gambino's adventures at @gustinellawine. Join our Sicily retreat and get a chance join the next harvest with Sonia this September.

Whether you decide to enjoy the Mediterranean sea or Paris, you can get advice from our guide Why limit yourself to one destination? The European country, located in the heart of the continent, is renowned for its refined cuisine and a long tradition linked to wines. Each region has its own vines and its typical products; it is not a coincidence that France ranks first among wine exporters to the United States. But in addition to a good glass of wine on the table, there is much more to discover. This time we decided to talk about two destinations, we asked our Parisian friend Mara Lafontan to tell us more about her favourite places. Whether you decide to enjoy the sea and the Mediterranean heat, or to spend your days visiting Paris, you can get advice from our guide to choosing the restaurant. Tuba Club Located in Marseille, the restaurant overlooks the Mediterranean Sea and is the ideal destination to enjoy the sunset. The offer varies according to the seasons, but the main ingredient that never fails is obviously fish. The menu also follows all the Mediterranean influences, not only those of Marseilles but also Sicilian, Greek and Roman cuisine. Area: Port des Goudes Address: 2 Boulevard Alexandre Delabre, Marseille Forest The restaurant is located in Paris. It is a place to try for two reasons: for the experience, because the restaurant's terrace looks straight at the Eiffel Tower, and because it is located inside the city's modern art museum. Therefore, the dishes honor the location by having an artistic composition that recalls modern aesthetics. Here too, the seasonality of the products is enhanced. Area: 16th Arrondissement, Musée d'Arte Moderne Address: 11 Avenue du Président Wilson, Paris Creatures The restaurant is the perfect place for lovers of vegetarian cuisine. If you are out on a tour of the city, then you should definitely stop by Creatures for lunch. The highlights are the colorful salads offered by chef Julien Sebbag, a mix of flavors capable of surprising even those who usually do not appreciate fruit and vegetables. Area: 9th Arrondissement, Galeries Lafayette Address: 25 Rue de la Chaussée d'Antin, Paris Hotel Particulier Montmartre Whether you are staying at the Hotel Particulier in the Parisian artists' quarter or are just passing through, then you’re in luck; you can stop for dinner in this magical and refined place! The menu has a limited choice, but offers international cuisine combined with French cuisine. If you want to enjoy a cocktail and tapas, you can visit Le Très Particulier, the back-door cocktail bar in the basement. Area: 18th Arrondissement, Montmartre Address: 23 Avenue Junot Pavillon D, Paris Table A visit to this restaurant is recommended both for food and for meeting Chef Bruno Verjus, a wonderful human being. We, at IMPASTIAMO, were lucky enough to organize a lesson with him on the occasion of Earth Day 2021, to his elegant and at the same time artisanal cuisine, which has won the green Michelin star for sustainability. Area: 11th Arrondissement Address: 3 Rue de Prague, Paris

Discover Umbria, Italy, through the eyes of Chef Nancy Silverton as she reveals her four favorite restaurants in the region. When we made the decision to launch a food blog, picking places we wanted to write about was the biggest challenge. So, we decided instead to start from our close friends and food heroes, and let them tell us about their favorite restaurants and places. When Nancy Silverton posted about how good it felt to be back in her (second) home in Umbria, it was a no-brainer. For many years we've admired the work that Silverton does in Los Angeles and the inspiring force that she is for a lot of women. So we sent her a note and she emailed us back right away, with her food recommendations for Umbria. "It is impossible to choose the favorites - says Silverton - but there are some by the wayside that are worth mentioning." A voi la scelta! About Umbria, Italy Umbria is a small region in central Italy. It is also called the "green heart" of the country due to its location and climate, making it a green land full of parks and generous fields, offering unique food and wine products. Black truffle is one of the most popular ingredients, which accompanies many first courses. Umbria is home to native red grape Sagrantino, as well as Sangiovese, Colorino and other indigenous Italian varieties. Umbria has long-established cultural traditions. The Italian language and the literature have been handed down for centuries by the work of the monks in monasteries, now renovated and converted into restaurants or hotels. Here are Chef Nancy's favorite restaurants in Umbria, Italy: Faliero Located between Lake Trasimeno's coast and road 599, there is a trattoria that has kept alive the traditions of Umbrian Cuisine over the years. In 1969 Faliero and Maria opened a small kiosk, which over time has become a fixed stop for lovers of good food and tourists. The main dish, prepared according to the family's recipe, is Torta al testo, made with water, flour, sausage, herb, ham and pecorino, and cooked on embers. Area: Parco Regionale Lago Trasimeno Address: Via Case Sparse 23, Loc. Montebuono, Magione Pellicano The Pub, restaurant and pizzeria is a rustic but welcoming place, the perfect location if you want to spend an informal evening with friends. Pellicano also offers a selection of draft beers; the ingredients used in the kitchen are typical of the region, which is why they are always fresh. The restaurant also has a large garden, perfect for when you are in Umbria during the summer. Area: Parco Regionale Lago Trasimeno Address: Via Pineta 12, Macchie, Castiglione del Lago Lo Scoiattolo Paciano is a small village with less than a thousand inhabitants, which has become part of the prestigious list "Borghi più belli d'Italia" (Italy's most beautiful villages). Inside there is a bakery run by Mrs. Lia, she bakes delicious bread made with organic flour and a gluten-free bread for those that are gluten-intolerant. Area: Paciano Address: Via Antonio Gramsci 9, Paciano