Dopo il primo EP "Double" uscito nel 2021 i Lemon Lemon, band divisa tra le città di Manchester e Treviso, tornano con un nuovo album di 8 tracce.
"The Harvest" vuole essere un disco più maturo con un sound ampio e vario: post-punk, pop e rock psichedelico si mescolano insieme per una macedonia aspra e fresca.
Il lavoro è durato 2 anni nei quali le tracce sono state condivise ed elaborate a distanza dai musicisti, aprendosi anche a collaborazioni con artisti locali inserendo tastiere, sintetizzatori, fiati e percussioni che ne hanno contaminato il sound finale.
Il nuovo album rappresenta tutte le idee sviluppate dal trio dopo “Double” e lasciate a maturare, attendendo il momento giusto per essere raccolte.
Ascoltalo qui: https://linktr.ee/lemon.lemon
"The Harvest" è stato rilasciato su tutte le principali piattaforme di streaming il 30/06/2023 in collaborazione con:
- Fuffa Recordz (MI)
- Ugly Dogs Records (VI)
- E’ Un Brutto Posto dove vivere (PD)
- Body Blows Records (Grecia)
- Patari Records (Grecia)
- Arkonte Records (Argentina)
“The Harvest" è stato registrato da Tommaso Mantelli presso il Lesder studio di Fagarè della Battaglia.
Mixato da Gianluca Zanin presso gli Artigian Studio di Berlino.
Il lancio del disco è stato preceduto dall'uscita di 2 singoli: "Hammock" e "Hole in My pocket".
I Lemon Lemon sono:
Alberto Santinon - guitar, vocals, synth
Matteo Licordari - bass, synth
Edoardo Dotta - drums, synth
Hanno collaborato alle registrazioni:
Alessandro Moro - Keys, synth
Stefano Giuntoli - Sassofono, Percussioni
Psych Pop aspro e dissetante, giallo come i limoni, Lemon Lemon è una polaroid sbiadita. È uno sguardo caleidoscopico sul mondo. Un collettivo di artisti tra Treviso e Manchester, uno scambio di idee, percezioni e sensazioni che si fonde nella filosofia DIY.
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Gain Of Life
But what have you gain in your life?The world is full of calamityStrive! And add worth to your lifeForget the memories of anguishForget the lost livingBubble up and boom your dreams6
Joy the joy of happinessTough,a little bit of tigerFresh like lemonLemon fresh, lemon freshTaste tom,Tom Tom, Tom Tom12
Bitter sweet is lifeForget bitter! Allow sweetLive like you are rulling three crownsBitter is…
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FUORI ORA "Hole in my pocket", il secondo singolo estratto da “The Harvest”, il nuovo disco dei Lemon Lemon.
Il brano utilizza la metafora del buco nei pantaloni come concetto astratto in cui ci si perde, con riferimento ad una relazione malata e alla connessione con i sogni di questa persona. L'immagine del buco é anche associata al corpo celeste (buco nero) in cui vengono risucchiate tutte le speranze dell'artista il cui corpo nel frattempo si sgretola.
Il suono compresso conferisce un'atmosfera claustrofobica e insieme ariosa mentre la scelta di effetti psichedelici scioglie l’impasto sonoro portandolo in una natura confusa e sognante.
ASCOLTA "HOLE IN MY POCKET"
Prodotto in collaborazione con:
- Fuffa Recordz (MI)
- Ugly Dogs Records (VI)
- E’ Un Brutto Posto dove vivere (PD)
- Body Blows Records
- Patari Records (Greece)
- Arkonte Records (Argentina)
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PELOPONNESE🇬🇷
Attached to the rest of Greece by the Isthmus of Corinth, the Peloponnese is a peninsula with ancient cities and natural sights that are ingrained in the world’s shared memory.
The region has one UNESCO World Heritage Site after another, from the Bronze Age tombs of Ancient Mycenae to the Great Theatre of Epidaurus, in immaculate condition at 2,300 years young.
It’s a sign of the abundance of ancient wonders in Peloponnese that you can follow in the footsteps of the traveller and writer Pausanias, who visited many of the locations on this list almost 1,900 years ago.
What to see:
-Corinth
-Mycenae
-Olympia
-Kalamata
-Navarino/Metone/Corone
-Foinikounta Beach
-Nemea (wine area) 👉 I really suggest a wine taste at KTIMA BAIRAKTARIS
-Naufplio
-Simos Beach
-Athens
What to eat:
Top 10 dishes to try in Greece
Steeped in history and lapped by the Mediterranean sea, Greece is home to some of the finest ingredients in the world. Sample them in a traditional Greek dish along with a glass of ouzo.
1. Taramasalata
A mainstay of any Greek meal are classic dips such as tzatziki (yogurt, cucumber and garlic),melitzanosalata (aubergine), and fava (creamy split pea purée). But the delectable taramasalata (fish roe dip) is a must. This creamy blend of pink or white fish roe, with either a potato or bread base, is best with a drizzle of virgin olive oil or a squeeze of lemonlemon.
2. Olives and olive oil
Greeks have been cultivating olives for millennia – some even say that Athena gave an olive tree to the city of Athens, thus winning its favour. Greek meals are accompanied by local olives, some cured in a hearty sea salt brine, others like wrinkly throubes, eaten uncured from the tree. Similarly, olive oil, the elixir of Greece, is used liberally in cooking and salads, and drizzled over most dips and dishes. Many tavernas use their own oil.
3. Dolmades
Each region in Greece – in fact, each household – has its variation on dolmades, whether it's the classic vine leaf parcel, or hollowed out vegetables such as tomatoes, peppers and courgettes, stuffed and baked in the oven. The stuffing often consists of minced meat with long-grain rice, or vegetarian versions boast rice flavoured with heady combinations of herbs like thyme, dill, fennel and oregano. Pine nuts can also be used.
4. Moussaka
Variations on moussaka are found throughout the Mediterranean and the Balkans, but the iconic Greek oven-bake is based on layers of sautéed aubergine, minced lamb, fried puréed tomato, onion, garlic and spices like cinnamon and allspice, a bit of potato, then a final fluffy topping of béchamel sauce and cheese.
5. Souvlaki
Greeks are master of charcoal-grilled and spit-roasted meats. Souvlaki, chunks of skewered pork, is still Greece’s favourite fast food, served on chopped tomatoes and onions in pitta bread with lashings of tzatziki. Gyros, too, is popular served in the same way. At the taverna, local free-range lamb and pork dominate, though kid goat is also a favourite.
6. Fresh fish
Settle down at a seaside taverna and eat as locals have since ancient times. Fish and calamari fresh from the Mediterranean and Aegean Seas are incredibly tasty and cooked with minimum fuss – grilled whole and drizzled with ladholemono (a lemon and oil dressing). Flavoursome smaller fish such as barbouni (red mullet) and marida (whitebait) are ideal lightly fried.
7. Courgette balls (kolokythokeftedes)
Sometimes a patty, sometimes a lightly fried ball, be sure to try these starters any chance you get. The fritter is usually made from grated or puréed courgette blended with dill, mint, or other top-secret spice combinations. Paired with tzatziki, for its cooling freshness, you just can’t lose. Try our courgette fritters with tarragon aioli or spiced pea & courgette fritters with a minty yogurt dip.
8. Octopus
Along harbours, octopuses are hung out to dry like washing – one of the iconic images of Greece. Grilled or marinated, they make a fine meze (appetiser), or main course stewed in wine.
9. Feta & cheeses
When in Greece, fresh cheese is a joy. Ask behind market counters for creamy and delicious feta kept in big barrels of brine (nothing like the type that comes in plastic tubs in markets outside of Greece). Or, sample graviera, a hard golden-white cheese, perfect eaten cubed, or fried as saganaki. At bakeries you’ll find tyropita (cheese pie) while at tavernas, try salads like Cretan dakos, topped with a crumbling of mizithra, a soft, white cheese. Try feta in traditional Greek spanakopita or a fresh and colourful Greek salad.
10. Honey & baklava
Greeks love their sweets, which are often based on olive oil and honey combinations encased in flaky filo pastry. The classic baklava involves honey, filo and ground nuts. Or try galatoboureko, a sinful custard-filled pastry. A more simple sweet is local thyme honey drizzled over fresh, thick Greek yogurt.
Of course GYROS PITA can't be missed!
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