多倫多噪音怪物METZ
METZ 是加拿大多倫多的三人龐克搖滾樂團，2012 年加入Sub Pop 後，同年間推出首張同名專輯《METZ》，並被音樂網站Pitchfork 選為當年度的TOP 50 專輯之一。

2015 年METZ 發行第二張《II》後，隨即展開全球專輯巡迴，被譽為北美最佳現場樂團的METZ，現場是新鮮駭人的大音量演出，痛快又直接的龐克、硬蕊、噪音搖滾，讓台下許多塵封已久的暴男暴女魂重新復活。當他們在2016 年來到澳洲Laneway Festival 巡迴時，連夢幻搖滾樂團Beach House 都特地前來加場Side show 看METZ，甚至整團不顧形象地在台下衝撞。

2017 年推出第三張由傳奇製作人Steve Albini [註1] 所操刀監製的專輯《Strange Peace》，並陸續推出數支好聽好看又帶有諸多意涵的Music Video：

人生彷彿是一場不會兌現的空頭支票——首支MV〈Drained Lake〉裡頭的尖銳扭曲噪音，絕望的咆哮，咆哮著那些貪得無厭的人：你們不配當人。
Drained Lake
第二支〈Cellophane 〉MV 是經典的噪音搖滾曲目，神經質的音樂配上寓言式的影像，自認被淫靡浮華之音荼毒太久的人，這首歌獻給你/ 妳們。
四月中推出的第三支MV〈Mr. Plague〉有著精彩的音樂和動畫——現今社會上的各種歪風：崩壞的司法系統、過度包裝的垃圾和各種無法遏阻的惡... 這些倒退嚕的文明就像是瘟疫一樣，不但讓人無法忽視，甚至還軟土深掘要逼你吃下肚。
Mr. Plague
若你/ 妳生氣很久了，覺得這世界很黑暗、很垃圾、不爽、想衝撞，或者你/ 妳是個龐克、噪音、搖滾樂迷，很久沒看到一場優質演出，那麽請千萬別錯過下週三多倫多噪音怪物METZ 二度的來台演出。

多倫多噪音怪物 METZ 2018台北演唱會
日期｜2018年5月23日 (三)
時間｜19:30 入場、20:00 開演
開場嘉賓｜鱷魚迷幻 CROCODELIA
地點｜The Wall Live House 台北市羅斯福路四段200號B1
票價｜早鳥票1,000元(2018/4/17 12:00~2018/4/25 23:59)
預售票1,200元(2018/4/26 12:00~2018/5/22 23:59)
現場票1,500元
購票｜https://goo.gl/qp8T9E
主辦單位｜海波浪製作 Wave Productions

[註1]
Steve Albini 是一位資深的製作人，音頻工程師和音樂家，他曾與Foxy Shazam, Nirvana, Pixies, The Breeders, Godspeed You! Black Emperor, Mogwai, The Jesus Lizard, Don Caballero, PJ Harvey, The Wedding Present, Joanna Newsom, Superchunk, Low, Dirty Three, Jawbreaker, Neurosis, Cloud Nothings, Bush, Chevelle, Robert Plant and Jimmy Page, Helmet, Fred Schneider, The Stooges, Owls,Manic Street Preachers, Jarvis Cocker, The Cribs, The Fleshtones, Nina Nastasia, The Frames, The Membranes,Cheap Trick, Motorpsycho, Slint, mclusky,Labradford, Veruca Salt, Zao,The Auteurs and Spare Snare, P. K. 14, METZ等數不盡的國際巨星合作過。
儘管錄製了許多業內知名人士，但Albini在整個職業生涯中都持續地與無數晦澀的實驗樂隊合作。估計有超過1500支樂隊。

原文刊於耳朵蟲
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10 or 60 minutes Cooking Vegan Simple Recipe / Vegan Hot Pot 蔬食火鍋（中英文食譜 / 中文下拉）
I’ve Always loved hot pot because it’s so easy to cook and very healthy for the body.

Today we wanted to eat something fresh and clean, using the flavors of the veggies as the hero of the soup.

We commonly used four different hotpot soup bases. All varieties are very simple and have a great refreshing taste.

1. Cooking Time: 1 hour- a simple version of red and white Carrot soup base: After cutting a red and white carrot, add cold water and boil for one hour. After one hour add one tablespoon of Salt (less you make a smaller soup).

2. Cooking time: 1 hour - Rich version of red and white Carrot soup base: cut red and white Carrot, then also cut and add corn, tomatoes, and dried mushrooms. Boil for one hour and again- add required amount of Salt.

3. Cooking time 10 minutes - tomato soup base: Put the tomato and all the hot pot ingredients together in a pot to boil, add a tea/ tablespoon of salt to serve.

4. Kimchi soup base: You can use the above three kinds of soup to make soup base (add salt to the soup base), add two spoons of kimchi, boil and stir to serve.

For our soup, we used two different colors of carrot, corn, tomatoes and dry mushrooms- cooking for an hour to build the soup, then after one hour adding one spoon of salt.

For our hot pot set up, we used Chinese cabbage as a base in the pot and then Added a mix of 6 different kinds of mushrooms, okra, Taro, tofu, tofu skin and some Asian greens. But you can put any vegetables or ingredients that you think would taste delicious.

After a while, we also decided to add in some green bean noodles on our second addition of more soup.

We have a pot that is split into two sections, so today one side had original flavor soup and the second we added some kimchi to the soup broth for a more spicy flavor.

We also made some sauce to go with it and tried to makes these as healthy as possible. We had fresh chili and coriander, Japanese sesame sauce and a mix of vegan mayonnaise and soy sauce. 

Vegan Hot Pot 蔬食火鍋

疲勞的時候最喜歡吃蔬菜火鍋，因為它簡單容易做，又有均衡的營養。

有時在旅途中不知道該吃些什麼，或是在不充裕的時間內要招待朋友晚餐，火鍋也總是我們心中的首選。

無需烹飪技巧，僅需將當季蔬菜洗淨。煮火鍋的器材僅需砧板、菜刀、湯鍋、瓦斯爐或卡式爐（可省略），十分鐘即可上桌。

這頓是Cloudeer 要招待當晚要回英國的日籍和澳籍友人的午晚餐，在這之前，這兩人已被澳洲垃圾食物的摧殘數週，在晚上的長途飛行前，就想吃點像是火鍋這種新鮮乾淨（不會便秘）的東西，順便淨化沈澱身心。希望你/ 妳也會喜歡今天的簡易食譜。Cheers, m8.

Cloudeer 常用的四種火鍋湯底，其實都是互相通用的簡單清爽口味。

1. 烹調時間1小時——簡易版紅白蘿蔔湯底：滾刀切紅白蘿蔔後，加冷水滾一小時後一湯匙鹽巴後即可使用。

2. 烹調時間1小時——豐盛版紅白蘿蔔湯底：滾刀切紅白蘿蔔，玉米、番茄切塊，乾香菇掰碎，加冷水滾一小時後一湯匙鹽巴後即可。

3. 烹調時間10分鐘——番茄湯底：將番茄和所有火鍋材料一起放入鍋中煮到滾，加入一茶/ 湯匙鹽巴即可上桌。

4. 泡菜湯底：可使用以上兩種湯頭作湯底（湯底須加鹽），加入兩匙泡菜，攪拌後煮滾即可上桌。

調味醬準備了新鮮切碎的辣椒和香菜、日本芝麻醬和素食美乃滋佐醬油。

要擺出漂亮的火鍋，就要將大白菜切塊後鋪在雙耳鴛鴦鍋底層，才整齊地擺上混合菇、秋葵、芋頭、豆腐、豆腐皮，撈出湯底裡的紅白蘿蔔和一塊熬的玉米、番茄和乾香菇擺在空隙處，最後才到入湯底；鴛鴦鍋的一側使用原味湯底，另一側則是泡菜鍋，兩側煮滾即可開吃。

建議想品嚐湯的朋友們，盡量在火鍋剛煮好時（第一回合）多喝點，避免攝取過量的鉀離子、普林、鹽分，第二次加湯後，就可以開始下春菊、茼蒿、青江菜或是粉絲、烏龍麵等味道鮮美的蔬菜或食材。

#vegan #veganfoodshare #whatveganseat#vegansofinstagram #vegansoup #eeeeeats #instafood #foodstagram #Melbourneeats #plantbased #Homemade #eatingfortheinsta #veganoptions #Melbournedining #health #healthyeats #glutenfree #火鍋 #dairyfree #veganfoodie #cleaneats #vscofood #foodandwine #純素 #goodvibes #peaceonaplate #smorgasburg #horngryvegan #hotpot #veganhotpot
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5-15 minutes Cooking Vegan Simple Recipe / Vegan Kale Pesto （中英文食譜 / 中文下拉）

This is a speedy simple Pesto recipe, requiring little to no skill, which is great for everyone who is new in the kitchen. The ingredients can also easily be changed for seasonal green leafy vegetables such as carrot leaf, basil, spinach, broccoli etc. Today we are using Kale.

It’s always good to have Pesto in the fridge, it can be used for pasta, pizza, sandwiches or eaten as a dip.

Cloudeer chooses to eat only cooked food for Chinese medicine health reasons, therefore, has blanched/ steamed the kale. If you prefer raw, just skip the steam part, then cooking time would be less than 5 minutes!

Ingredients:
1 Bunch/ handful Kale ( Cut small with stalk after washed)
1 Clove Garlic
1 handful Mix nuts (I used raw nuts that had been soaked overnight)
3 Tablespoon Pine Nuts
Half Tea Spoon of Good Salt and Black Paper
1/2-1cup Olive Oil
Some Lemon Juice ( optional)

1 Sauce Pan with Steamer and lid. (Raw kale pesto can skip)
1 Blender

1. (Raw kale pesto can skip this step. )
Put water in a kettle and boil.
Wash Kale and cut into small pieces then put into the steamer.
Add boil water into the saucepan and start to steam kale with a lid on for around 8 minutes.

2.
Add Kale, garlic, mix nuts, pine nuts, salt, black paper and olive oil into blender and pulse until everything are ground to desired consistency.

Now you’re done. Be sure to taste your pesto for a flavor to see if there is any extra of an ingredient you might need to add.

五/ 十五分鐘上桌 / 純素簡易食譜 / 無麩質/ 羽衣甘藍堅果松子青醬食譜

這是一個簡單又快速的青醬食譜，無需技巧，但需要食物調理機。非常適合第一次或是不常下廚的朋友們嘗試。

青醬可以用在義大利麵、披薩、三明治或是直接當沾醬來吃，非常好用。今天的青醬使用的是羽衣甘藍，但在國內售價並不便宜，所以大家可以隨意替換成手邊有的季節性蔬菜，像是：紅蘿蔔葉、羅勒、菠菜、綠青花菜等香草菜葉。

Cloudeer 一直在推廣熟食對身體的好處，所以這個食譜是蒸燙過的青醬，若妳/ 你喜歡裸食，那就跳過蒸的步驟，那烹調時間僅需要5 分鐘。祝好運！

材料：
一把 羽衣甘藍（可替換成任何手邊的綠色蔬菜）
一瓣 蒜頭（五辛素者可省略）
三湯匙 松子（使用原味生堅果保持讓身體減少負擔，浸泡一晚還能讓身體更好吸收。）
一把 綜合堅果（腰果與杏仁果特別地適合此道青醬。）
半茶匙 好鹽（我用海鹽）
半茶匙 黑胡椒
適量 橄欖油（要能蓋過絞碎後的所有食材）
適量 檸檬汁（可省略）

器具：
蒸鍋（生食者不用）
食物調理機

1. (生食者跳過）
羽衣甘藍洗淨切小段後，蒸約8分鐘。

2.
將羽衣甘藍、蒜頭、松子、綜合堅果、鹽、黑胡椒、橄欖油和檸檬汁一起放入食物調理機絞碎。

3.
檢查味道是否需要再增加更多的調味和橄欖油是否蓋過絞碎後的食材。

#pestopasta #homecook #pinoli #homemade #fastfood #ricepasta #penne #broccoli #vegan #glutenfree #freshpesto #carrotleaf #10minutemeals #health #healthy #delicious #glutenfreepasta #melbournevegan #melbourne #terramadre #simpledinners #vegansofig #Vscofood #純素 #動物性不使用 #無麩質 #全食物 #健康 #青醬 #素食食譜
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Pedro Espresso
（中英文食記/ 中文下拉）

Blueberry & Coconut Flour Pancakes $14 - Spiced Mascarpone, Berries, Cocoa Nibs, Maple& Apple Syrup (GF), Regular.

Prana homemade Almond Milk Chai Latte $6.50.

Pedro Food at 608 St Kilda Rd, laying between Melbourne’s CBD and Windsor, located on the first floor of an office building. The Café is very busy however extremely welcoming and split into two halves, Takeaway and Dine-in. For an office worker, it's a good place for a short meeting or lunch with great food, coffee, and fast service. My personal experience I would say everything came in under 5 minutes, not wasting anyone’s urban time!

Today I tried out the Prana Chai Latte with homemade Almond Milk teamed with the Blueberry and Coconut Flour Pancakes. The addition of the homemade Vegan (soy free) milk only cost an extra $1.50, however, soy is also available). I was very impressed. The Pancakes were beautifully soft and warm with a perfectly balanced maple and apple syrup. The addition of crispy cocoa nibs created a wonderful texture that kept me smiling throughout my whole meal. My experience at PEDRO FOOD was a beautiful start to my day and I strongly recommend this café for people who are looking for a good quality breakfast or lunch on their work days. If you’re looking to spend some time and relax with your meal, the café can be quite busy and go go go, so keep this in mind before you visit. Enjoy!

Pedro Espresso

藍莓和椰子麵粉鬆餅 — 香料馬斯卡彭、莓果、可可豆粒、楓糖漿和蘋果糖漿 $ 14
Prana自製杏仁牛奶與印度香料拿鐵 $ 6.50

Pedro Espresso 位於墨爾本的CBD和溫莎之間，在一座辦公大廈的一樓。Pedro Espresso 深受周遭的上班族的歡迎，一踏進去就知道非常繁忙，而且店內有散發著隨時應戰五十人的氣氛，有外賣和內用區。這裡的空間明亮乾淨並且上餐速度快，個人點完餐後，5分鐘內鬆餅和拿鐵都上桌了，非常適合挑嘴和時間不夠用的都市人/ 工作者，作為短時間的會議或早午餐地點，食物、咖啡跟價格可說是相當不賴。

今天點了印度香料拿鐵，並將牛奶換成了店內自製的杏仁奶（豆漿來源是一般盒裝），主餐則點了莓果椰子麵粉鬆餅。

印度香料拿鐵的味道非常好，好的茶葉配上自製的杏仁奶喝起來就是跟市售的不一樣。

莓果椰子麵粉鬆餅也令我印象深刻，主廚在盤中央抹上香料馬斯卡彭，放上熱呼呼的無麩質鬆餅再頂上和四周隨意放落莓果，淋上混合糖漿（楓糖漿和蘋果糖漿），最後再上方撒上大量的可可豆粒。鬆餅的香軟、莓果和果漿的濕潤感到可可豆粒的脆，一層又一層口感與滋味充滿著美妙的紋理，讓人完全無法分心，真是好吃。

PEDRO FOOD的早、午餐質量很好，如果大家想要在休假或是放鬆的時候來，建議大家避開上班族用餐時間，來之前請記住這一點！

Pedro Espresso
608 St Kilda Road 
3004 Melbourne
(03)9521 4538
Open  7:00 - 16:00 7 days
www.pedroespresso.com.au/
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Soup | Taiwanese Vegan Hot and Sour Soup. (serves 1 change recipe according)

（中英文食譜 / 中文下拉）


Hot and Sour Soup. Even though the weather is still hot outside, this soup is a dish for any day of the week anytime of the year. A delicious Taiwanese inspired vegetarian version of the traditional Asian soup claimed by the Beijing and Sichuan regions of China. Cloudeer’s version is super simple and quick, with a Taiwanese twist. Follow along with the simple recipe below and try it out for yourself.

Ingredients:
¼ Carrot thinly sliced
¼ Parsnip thinly sliced (optional)
¼ cup of Bamboo Shoots- thinly sliced (difficult to buy fresh but can be found cheap at Coles or local market)
2 Snow Peas- roughly cut
1 Spring Onion- green only, sliced.
¼ a large Flat Field Mushroom- thinly sliced
3 Dried Shiitake Mushroom- soaked in hot water then thinly sliced
3 dried Jew ear mushrooms/ any other fungus mushrooms
100g Silken Tofu- thinly sliced
¼ Teaspoon of Hot chili Paste (Chili bean Sauce) – If you haven’t any sauce use fresh chili
1 Tablespoon White Vinegar
1 Tablespoon Black Vinegar
2 Tablespoons Soy Sauce
2 Tablespoon Potato starch/ Potato Flower- put into cold water and mix, Mixing again before putting into the soup
White Pepper (to taste)
1-5 drops of Sesame Oil (optional)
700mL water (if possible, use the water used to soak the dried mushrooms.

Method**:
1) Begin by first preparing all the vegetables and cutting to desired width and size.
2) Using a kettle, boil your water.
3) In a saucepan big enough for the number of servers required, start by frying your Dried mushrooms in a little bit oil of your choice for one minute.
4) Add the Carrot to the Mushroom and fry for a further minute.
5) Add the Parsnip to the mix and fry for a minute.
6) Add the Fresh Field Mushroom and fry for another minute.
7) Add the remaining vegetables (peas, fungus), Bamboo shoots and tofu to the bowl then top with the 800mL of hot water.
8) Add the Soy sauce, White Vinegar, Black Vinegar and Chili bean paste and mix, leaving for 5 minutes. As you add the sauces, be sure to taste for personal flavor and add any extra you may feel you need.
9) After 5 minutes or when your soup is boiling stir your potato starch water again and add to the soup with the spring onion and some White pepper and sesame Oil (optional).
10) Everything is ready to eat!

** Alternatively- You can make this recipe without frying the vegetables if you like or want to save time. To Do this, just add all the veggies, bamboo, tofu and sauce Mix (Soy, chili bean, vinegar, vinegar) in the pot with the water and cook for 5 minutes or until boiling. Once boiled add the Spring onion, Potato starch, and Sesame oil. Cook for another couple of minutes then your soup is done.

純素酸辣湯（一人份/ 倍數增加即為多人份）

今天要跟大家分享一個快速又美味的15分鐘食譜，是台灣街頭小吃和餐館裡面最受歡迎的項目－－酸辣湯。

老少咸宜的酸辣湯，是餃子的好朋友，夏天喝來開胃，冬天喝起來暖身。許多素食餐廳會用素火腿來替代葷料，而這個版本則以蔬菜為主，若手邊有牛蒡或歐洲防風草，請一定要大方地加進去，無法取代的口感和香味，絕對一試成主顧。順帶一提，這也是一道很適合清冰箱的創意料理。還有料理新手們，請不要擔心，偷偷告訴你妳，這是一道絕對不會失手，而且成品看起來很厲害的食譜喔！

配料
材料A
4匙 植物油
3朵 香菇－－切絲（新鮮、乾燥皆可）
¼條 紅蘿蔔－－切絲
¼條 白蘿蔔－－切絲
¼條 牛蒡或歐洲防風草－－切絲（可省略）
¼朵 大蘑菇－－切絲（可省略）

材料B
¼杯 筍片－－切絲（罐頭可）
2條 豌豆－－切塊（可省略）
3朵 黑木耳－－切絲（新鮮、乾燥皆可）
¼盒 豆腐－－切絲（約100g）
700mL 水（可用於浸泡乾香菇/ 木耳的水）

材料C
¼茶匙 豆瓣醬（或是用一條小辣椒取代）
1湯匙 白醋
1湯匙 黑醋
2湯匙 醬油

材料D
2湯匙 太白粉（與100 cc冷水調和）
適量 白胡椒
1-5滴 芝麻油（可省略）
1枝 青蔥 - 切成細末

廚房工具
一只 小湯鍋

材料A
乾香菇、黑木耳泡水後，留下香菇水，並所有的食材清洗乾淨後，全部切成條狀（為保留口感，勿切太細）。

將植物油放入小湯鍋內熱鍋，小火慢炒香菇，微微上色後，放入紅蘿蔔絲，炒約一分鐘後，下白蘿蔔絲，繼續拌炒約一分鐘。

若有牛蒡絲或歐洲防風草可在此時加入拌炒，可增加口感跟香氣，一分鐘後再加入新鮮蘑菇絲炒至變軟，每一項材料都可用一分鐘為準即可。

材料B
將材料B全部放入鍋中後，加入700mL的水，可直接使用於浸泡乾香菇/ 木耳的水，水量一定要蓋過所有的食材噢！然後蓋鍋煮滾，時間約五分鐘。

材料C
煮滾後，加入材料C的調味料，攪拌均勻後，先用湯匙試味道，味道不能太淡，因為待會勾芡後嚐起來會更淡。

材料D
將太白粉水調勻後下鍋，再次煮滾後加入適量白胡椒和芝麻油，上桌前加入青蔥細末即完成。

或者－－如果想節省時間，也可以跳過煎蔬菜的步驟，只要把所有的材料放到小湯鍋，加入水和醬汁煮沸，時間約五分鐘。煮滾後勾芡加入適量白胡椒和芝麻油，上桌前加入青蔥細末即完成。

#台灣酸辣湯 ＃純素酸辣湯 #素食酸辣湯 #酸辣湯 #酸辣湯中英文食譜
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Appetizer | Home Roasted Pumpkin Seeds

（中英文食譜 / 中文下拉）


The best way to both recycle some of your food scraps and provide a natural source of protein is home-roasted pumpkin seeds. -
All you have to do is soak the seeds in water for at least 1-2 nights (depending on how many seeds) then roast the seeds at a low temperature of 45 degrees for as long as required, depending on how many seeds you have (to keep the seeds as nutritional as possible).


烤南瓜籽
南瓜籽洗淨後，用6-8小時泡水催芽、喚醒南瓜籽，再放入烤箱以35-45度，視數量多寡而定，以一到兩天數來烘乾。再次提醒，泡水催芽是為了讓堅果種籽釋出營養，讓腸胃更好吸收，也僅有低溫烘乾這法，才能保存堅果種籽的營養原貌，吃了才不會上火、嘴破又傷身。
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( English/ Mandarin 中英文）本文刊登於EarWorm 耳朵蟲：https://goo.gl/JCuCSR
The Soft Moon's drummer, Italian Musician Matteo Vallicelli will be releasing his first solo Record Primo on the 3rd of February via Captured Tracks.

Yesterday he just debuted his new music video- Giungla Elettrica, please check it out on YouTube. Also toward the end of last year, he had released his first track and video - Michelangelo. Towards the end 2016, Matteo released his first track, Michelangelo- the video for this track can also be found on YouTube

Matteo Vallicelli is currently on tour with Trentemøller in Europe.

Matteo Vallicelli 是義大利的鼓手和作曲家，最廣為人知的身份是美國後龐克樂團※註1 The Soft Moon（軟月亮）鼓手，即將在在2017年2月3日由Captured Tracks. 發行推出獨奏專輯— 《Primo》。

2013年，Matteo Vallicelli 從羅馬搬到了柏林，這個帶給無數音樂人靈感的城市，鼓舞他開始嘗試製作音樂。受到柏林的電子音樂脈動的影響，這位龐克男孩開始實驗各類的合成器和鼓機，並長期用手機、磁帶錄音機等這類垂手可得的「器材」，來蒐集生活周遭的聲音。還記得2013年，Matteo Vallicelli 以The Soft Moon 的身份來到台灣巡演，筆者在遇見他時，他正手持著iPhone錄下我們聊天的對話和環境的自然迴聲。Matteo Vallicelli 對聲音的熱情與天分，當時從他精湛的打鼓技藝便可窺其堂奧。

獨自一人坐在家庭錄音室裡頭製作《Primo》的期間，少了樂團成員一起創作，徹底地改變了他的個性與生活方式。他甚至在2016年夏天，從柏林搬回了羅馬。

Matteo Vallicelli 說：
在柏林的那三年，我不斷的內省自己，我要求自己在期限內，來完成手上的項目。完成一個項目，我就可以繼續前進到下一個項目，儘管這可能會使我的創作失去方向，但這樣的壓力訓練，最終仍會出現幾個值得的段落，這個長期的壓力訓練，使現在的我可以在有限的時間內組裝成一首歌、甚至一張專輯。

這三年的實驗帶來了《Primo》專輯。

去年底首度出的第一支作品〈Michelangelo〉——由復古合成器樂所編織而成的簡約電子樂，不斷循環的旋律，充滿自我限制的訊息貫穿全曲，音樂光明的訊息短暫而模糊，琢磨出的觸感，正是Matteo Vallicelli 在《Primo》專輯想要傳遞的訊息。
Matteo Vallicelli // Michelangelo (Official Single)

Matteo Vallicelli ——創作的靈感來源多來自於探索夢境和現實之間的界線，我想傳達無意識所擁有的強大力量。


24日推出第二支作品和MV〈Giungla Elettrica〉，由義大利攝影師Margot Pandone操刀※註2，影片敘述一個神秘的故事——影片主角Matteo 生活在像是一個虛擬的威尼斯城，某天在門前收到一張神秘的邀請函後，按圖索驥地前往目的地。

相較〈Michelangelo〉的實驗，〈Giungla Elettrica〉有著更完整的結構，整曲瀰漫著詭譎氣氛、殘響的牽絆與層次分明的節奏，而鼓譟的結局，則是在違抗聽者的期望。

Matteo Vallicelli // Giungla Elettrica

※註1
雖然是美國團，全團都是義大利人，只有主唱是美籍義大利人。
※註2
攝影師Margot Pandone操刀了《Primo》所有的形象照。
專輯預購：https://www.omnianmusicgroup.com/products/primo

Matteo Vallicelli 日前在歐洲的巡演場次
TOUR DATES:
January 24th – Muziekgieterij – Maastricht, NL §
January 26th – SWG3 – Glasgow, UK §
January 27th – Gorilla – Manchester, UK §
January 28th Electric Ballroom – London, UK §
February 17th – Diagonal Club – Forlì, IT
April 12th – Melkweg – Amsterdam, NL
April 13th – Lock Tavern Festival – London, UK
April 14th – Magnetic Moon Festival @ Shacklewell Arms – London, UK
May 25th – Nuits Sonores Night 2 @ Le Sonic – Lyon, FR #
「§」丹麥音樂家 Trentemøller
「#」加拿大音樂家Bernardino Femminielli
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