Garra Rufa carp eat dead skin. If you want this particular type of pedicure, you’ll have to travel to Washington, D.C. , of all places (wouldn’t you think Thailand?) I’ll bet it feels sweet.
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Welcome to Ericademane.com
I am a chef, food writer, and herb lover who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
Buy a copy of Pasta Improvvisata.
Buy a copy of Williams-Sonoma Pasta.Buy a copy of my ebook, Pasta Improv
Erica De Mane 
Grazie EricaThis attached sculpture is
I told you about this.Cute!
Is that what you call a “foot fishtesh?”
Liti, Did you? I didn’t remember. I just came across this most excellent photo.
This picture does not make me hungry for Italian food, Erica.
I agree. It crosses the line between bella and bruto.