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Happy New Year!

Here I am! The last day of the year I take to write on this blog for a while 'left to itself! and I do wish you a happy 2011 to my few but good readers!

Have a wonderful New Year!

promise I'll write with more regularity in 2011!

I write a resume of my reading that in fact in recent months have been a bit 'disappointing! I have not found a book that is one that has kept me glued to its pages without being able to move from start to finish. They are desperate for a book like this, I recommend someone?

Meanwhile I read ARE YOU SURE TO NOT Buddhist Khyentse Norbu and Diversity 'OF LIFE by Edward O. Wilson, two books a bit 'challenging but very interesting!

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Scolca GAVI

cook without fire
Presentation of the Prize II
Gourmet

Argentina - Brazil - Guatemala - Mexico - Venezuela.
Latin America in the Mediterranean diet.
corn, potatoes, tomatoes, beans, peppers ...

doing just that the appetite comes with eating, Toni Cosenza (pictured), author-host of solid experience RAI (One Morning, Radio One, TGR Agriculture), launches the second edition of the award-winning chefs with no fires - cooking for men.
passion for cooking from areas outside the restaurant will be judged by a jury composed exclusively of women.
also wanting to use the rigorous method All Raw (mostly cold ingredients, prepared in local fly-free kitchen) of the Raw Food or fashion in the United States, where it is used in cereals and legumes that hard and raw inedible tender, crisp and multivitamins, the original race will highlight the creativity of the aspiring chefs and goodness of products used such as:

- The Great Bean Guatemalan (fhaseolus multiflorus).
- The high-quality beans ayacotl Mexico.
- The potato that Pedro Cieza, waiting for Pizarro, he sent the English monarchs.
- The sweet potato that Columbus offered to Queen Isabella.
- The tomato, Italian food without which he could not at his best.
- The turkey, which is considered "the best gift that the Nuevo Mundo
did to the Old Continent."
- Fish, meat, fruits, spices ...
- The hot pepper (Capsicum frutescens) in Colombo in his diary speaks of
15 January 1493: "Mejor que nuestra Pimenta.
- Chocolate (ciocolatl) Food of the Gods or extracted from the forests of Yucatan and Guatemala.
- More than 50 types of products like candy from a little bakery
Antigua Guatemala.

through the tasting of these ancient foods (legumes traces were also found among the archaeological Maya, Inca, Aztec), masterfully blended with our own spaghetti, bucatini, trenette, tubettoni, paccheri, fusilli and extra virgin olive oil Italian, the audience will discover how America's in the Mediterranean diet.
Slated for next spring, the event will take place in a large art gallery Roman or an equivalent euro zone.

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www.lascolca.it

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MORE ON ART

VAN GOGH TO VICTORIAN

Group Major sponsors of the exhibition dedicated to the great painter Dutch.
The special evening organized by Major, Italian leader in rental cars and commercial vehicles, has allowed a qualified group of fans the private viewing of over 110 works by Van Gogh from leading museums around the world. The exhibition Vincent van Gogh
Country timeless - a modern city, is produced by Communicating Organising and traces the entire artistic and existential master, from the beginnings to the tragic event. A tour facilitated by the testimony period: letters, sketches, drawings, prints, of which Van Gogh was a great collector, alternating with paintings by Monet, Millet, Lautrec, Signac, Bernard, Cézanne, Gauguin, Pissarro and friend.
Skira weighty catalog full of cards, essays and evocative images. Complesso del Vittoriano
until January 30, 2011
Info: 06.6780664
museo.vittoriano1 @ tiscali.it

More guides you ... in the Art
The company slogan winks impassioned d 'art show, in contrast, interest in culture, outraged by reckless cuts elsewhere. Significant, therefore, the declaration of winning, chairman of the Group has always been sensitive supporter of socio-cultural themes: "The appointment with the art and in particular with unique exhibitions hosted Complesso del Vittoriano in - Major stresses - that has become an indispensable support for years with pride and conviction. Our presence in this area reflects the awareness of an Italian company founded on sound values \u200b\u200band ethics as the dissemination of art and beauty that it sends. "
culture that generates passion, therefore, creativity, dynamism and ... jobs for thousands of workers, clerks, drivers, messengers, mechanics, secretaries, press officers and executives.

E 'for over 60 years that the group, the first Italian owned operator, is engaged in rent a car home, the leader in the retail and rental vans with 2000 vehicles characterized by the brand AmicoBlu.

The country has developed over time a Major network more and more widespread with more than 180 rental agencies located in 100 Italian cities, airports and railway stations, with a fleet of over 18,000 vehicles.

E 'in the world with international systems partner National Car Rental and Alamo Rent a Car in 90 countries, with more than 8800 rental agencies located in major airports and cities.

The rental cars are available when buying through MaggioreUsatoBlu at the centers of Rome and Milan.

Major Extra is the youngest brand instead of the Group and offers luxury services in mobility, including yacht charter, private jets and helicopters.
TC

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Rustichella d'Abruzzo

Extra virgin olive oil

Taste and tradition to discover

Bred in Abruzzo from the beginning, the olive tree has ancient origins of the Phoenicians and thanks then the Carthaginians.

ancient times the olive tree was considered as a symbol of peace, of triumph, and his fruit was mainly used for rituals and purification ceremonies. The oil extracted from olives was used as food or medicine was taken as true.

The olive and long-lived evergreen, has lanceolate leaves and deep green.

In the late spring and early summer we are witnessing the fiorescenza, the trees are covered in flowers that contain both the male apparatus (androecium) that the power of women (harem). The fruit (drupe) is fleshy and different in shape and color for each variety.

Although resistant to periods of water shortage, drought conditions can make limited production.

Most important is the water supply in periods ranging from March to August (during the development of specific phenological phases characterized by the development of the flower, flowering, fruit growth stage, until the pit hardening) and in autumn (when defining the size of the drupe, the ratio of pulp core, and hence the oil yield and the process of maturation of the olives).

The favorable microclimate of the hills of Abruzzo ensures a smooth, balanced nutrition and water supply to crops that foster the development of crops that will create a product high quality.

www.rustichella.it
085.971308

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harvesting olives

Olives are harvested with the traditional technique of hand picking, which ensures the production a high quality oil, is carried out from October to November according to the state of ripeness of the olives.

It takes several days to collect, experienced collectors are able to work a day in 5 or 6 trees per day, at the end of the evening the olives are placed in crates to be transported directly to the mill.

Rustichella d'Abruzzo ensures that the olives are pressed at a maximum of 12 / 24 hours of collection, Frantoio it works day and night.

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Rustichella d'Abruzzo Casale

45,000 hectares of land cultivated with olive trees, and an average production of 250 thousand tons annually make Abruzzo the fifth most important olive-growing region in Italy. The important heritage variety (twenty cultivars and among these only a limited number of non-exclusive and intoxication Leccino the Abruzzo region) is mainly characterized by the spread of indigenous varieties such as Straight reaffirms that, together with other, this close relationship with the land and featuring extra virgin olive oil from Abruzzo Casale Rustichella unique organoleptic quality.

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LAND AWARD PHASES OF FOOD PROCESSING

first stage of processing olives for washing them free from dust and leaves.

second stage, the olives are pressed the dough obtained by kneading the centrifuge and passes to the centrifugal force interacting on different specific weight of the elements, so is the separation of pulp juice.

Stage paste (or pomace) is separated and the wort (oil and water) initiated the final separation.

The oil is extracted by means of vertical centrifugal (Known as separators). The principle is the classic of the separation by centrifugation of a liquid, composed of elements with different specific gravity.

oil, which is the lightest substance between the constituents of the wort is collected in a tube inside the machine, and this started with the receptacles.

extra virgin olive oil is bottled in part, the rest is planted in stainless steel tanks in the dark, the choice is steel for maximum hygiene and why not retain odors unpleasant.

temperature Storage is between 4 and 18 degrees centigrade.

If unfiltered oil must gently separating precipitate to the bottom naturally, leaving the oil to surface exceptional.

The extra virgin olive oil 100% of Rustichella d'Abruzzo Abruzzo Casale is the result of a blending of indigenous varieties and Straight Leccino respectively in the percentage of 80% and 20%.

The result is a light fruity oil, rich in polyphenols (antioxidants).

www.rustichella.it

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COOKING

TO MALE

The jury

with Teresa Purified

from left. Julie Richard, Mary Pizzimenti, Teresa Purified, Marina Como Fabiana Mendia, Silvana Suppa, the Cirinnà

CHEFS WITHOUT FIRES

The award presented by Teresa Purified and Toni Cosenza at 20 ArtSpace Gallery in Rome

organize a sort of fast-food, mostly raw ingredients and prepared instantly, in an area completely devoid of food and taste the delicious food and wine rare, proved better than a meal eaten at the restaurant.
From the beginning the public was not aware of what the chefs (strictly non-professional), have proposed to them, and also wanting to use the rigorous method All Raw, or Raw Food in vogue today in the U.S., where uses raw sprouted grains and legumes, which become hard and inedible tender, crisp and multivitamins, no one would have assumed a success so exciting ..
to contend for the prize (a valuable lithograph by Domenico Purified), coordinated by the journalist and composer Toni Cosenza, there were cooks from various areas: managerial Angelo Mariottini, the painter Charles Cordua, represented. Marco Feroci, the journalist Luciano Lombardi, the parliamentary adviser Andrea Simi.
task of the newly-Savarin Brilliant win the palate dell'agguerrita jury women: the journalist Maria Pizzuti, Julie Richard, Fabiana Mendia, Marina Como, the musicologist and director Cirinnà In the arch. Silvio Suppa.
The prize rules stipulated that bidders would bring with him previously cooked or raw ingredients and utensils needed. Calculated doses for at least ten people. The foods were allowed pasta, rice, meat, fish, vegetables, fruits, edible flowers, spices, macrobiotic foods ... Excluding game. Time allowed for the preparation in the gallery: 45 minutes.

GALLERY 20ARTSPACE

Inaugurated a year ago by the staff of Arnaldo Pomodoro, the gallery still houses the Anthological show after 25 years, dedicated to Domenico Purificato. A pleasant occasion, then, that has allowed many visitors to admire the works of the beloved painter of Funds.

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AWARD

Carpaccio of duck breast

the flavors of fall and escape to the tropics.

Tris carpaccio of duck with mango brandolade oil seasoned with salt and pepper flavored with white truffle oil with pomegranate and goat cheese with black truffle perlage and cheese. With this recipe, Marco Feroci (pictured with a work by Domenico Purificato) won the prize cook without fire.
"I chose to adhere totally to the fire without preparing the products immediately, without bringing home already cooked. Choose quality ingredients - the lawyer added Wild - is the first step towards a cuisine that emphasizes color and flavor. " Match Bubbles Gavi La Scolca "Ruger" to toast the very successful race.

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FIERCE ANGEL MARCO ANDREA Mariottini

The fish entrée prepared by Angelo Mariottini.

shelled fresh shrimps, part home apart from the spot, served with cocktail sauce worked at the time, surrounded by the river pre-cooked shrimp, served with cocktail sauce, placed in a frame of cappuccino, accompanied by mousse smoked salmon, always prepared in the gallery, spread on buitost Buitoni. "Ingredients for the sauce - said Mariottini - were mayonnaise, ketchup, Tabasco, Worcestershire and brandy. Doses calculated at the time, as adjusted from flavors and fragrances. For the mousse instead, I used to tip chopped smoked salmon knife, inserted in philadelphia cream and Robiolino.
fulminant Success for this fine appetizer: a moment of distraction and ... Oplà! Prawns vanished into thin air. "Too good!" Was the comment of the jury. Match Gavi Soldati Brut La Scolca.

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SIMI

The cod cold

proposed by Andrea Simi

Take the cod, because cod may be preferable to the stringy, dissalatelo calculating about 150 grams per diner. Use large fillets from which to produce large flakes. Put the cod in cold water and place over heat and bring to a boil for a few minutes after skimming off the heat and let cool water (in our case has been brought home and cooked everything in the gallery .. A cold hand, cut some yellow potato, diced (one for each diner) and boiled in boiling water, without them crumbling.
bleached in boiling water for a couple of minutes, sliced \u200b\u200bsweet onion, weighing approximately half that of the potatoes. Drain immediately. United quantity, as desired, to ensure the reproduction of color and balance of Mediterranean flavors: black olives pitted, capers, sun dried tomatoes soaked in warm water and cut into strips, basil leaves and broken hands. Combine ingredients in a bowl with the slices of cod fence. Dress with extra virgin olive oil, salt and pepper. Let stand for one hour, stirring occasionally and ... enjoy. Match: Gavi DOCG La Scolca "White Label" 2009.

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Cordua

Mediterranean Thoughts of Charles Cordua.

"I preferred rely on seasonal products that offered the market - began the Neapolitan painter rope - do not deny that when I was invited to participate in 'cook without fire' I had some trouble thinking of a cold winter dish to prepare. Then this morning walking through the market of Naples have been kidnapped by the Mediterranean colors and paint on the canvas like when I mixed the colors of the different ingredients and I created this dish that I wanted to call Mediterranean Thoughts. "
Ingredients for four people: ½ kg. The pasta Penne pasta Rustichella d'Abruzzo, six anchovies in salt, two cloves of garlic, a large eggplant, 100 g. Black olives of Gaeta, 100 g. of green olives, a handful of capers, 250 g. tomatoes Piennolo Vesuvius (alternatively Pachino tomatoes), arugula, salt, extra virgin olive oil. Method: The cooked al dente Rustichella d'Abruzzo, cut the eggplant into cubes, peel garlic, chop the olives, rinse the anchovies. Fry the eggplant, drain well on paper towels. Sauté garlic and oil in a frying pepper, add the paste and then jump a few minutes. Combine the eggplant and let cool. Add the chopped anchovies, olives, capers, well washed, extra virgin olive oil and turn. Before serving, garnish with tomatoes previously cut, stripped of juice and seeds, arugula and a drizzle of olive oil. Mix everything together and leave in fridge for half an hour before serving. Pairing Pinot Noir The Scolca Giorgio Soldati.

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CARLO LUCIANO LOMBARDI

interviewed by Toni Cosenza

Luciano Lombardi D'Aquino, RAI journalist, by Biagio Agnes founder of the first medicine program on Italian TV, Chek-up, one of the protagonists to cook without fire. Deputy Director
GR1, GR1 Sciences and director of TG1, Luciano Lombardo is the son of art, with mother, Donna Maria Luisa D'Aquino. writer, poet and journalist, and father, Umberto Lombardi, Lieutenant Colonel of the Sharpshooters killed by the Nazis after September 8, 1943.
scholar of history and culture of Naples (Croce, Liner, Viviani, Di Giacomo) and lover of good food, meet Luciano Lombardi during the preparation of his inviting vitel tuna. The passion for flavors of the past has never moved away from large reports. Famous is that he was a protagonist, with Mario and Luigi Necco Falconi, in the discovery of diggers in the magnificent Conca della Gaiola, in Posillipo, they were getting rid of one of the major archaeological sites Neapolitan: the famous Villa Vedio Pollio, with an adjoining theater 1500 places, where Virgil loved to entertain Augustus and Maecenas read verses of the Aeneid. Survey, we would say today, the Indiana Jones, who saved her from the popular park speculation that threatens to return to private because the Campania Region has never paid the fee of € 800,000 expropriation, compared to 600,000 paid regularly by the Superintendence . Even
once a bailout?
"We hope so. The historic center of Naples, despite the deterioration of the environment, yet offers so much to discover and preserve. Such as traditional crafts, the old kitchen, craft shops, if only we think of those shops that sell bread and whose insignia is still Boulangerie.
a Frenchman.
"Let's say a cultural phenomenon that has traced the history of Naples, mixed ages, from '200 to the reign of Murat Giocchino, beginning 800, much of which remains in art, education, language, customs and food, such as vitel tuna that I proposed this evening. "
Who swears and delighted guests.
"Keep account that the vitel tuna dish was the Angevin court, which is still alive in the Neapolitan folk tradition. On the other hand only the French could come up with a couple united in meat and fish!
recipe?
"It is no secret: 600 gr. of lean veal, 400 gr. tuna, 4 anchovies in salt, lemon juice and extra virgin olive oil to taste, a handful of salted capers, and running away with the pot. And then it takes the skill of the chef. " Match: The Scolca Rose 'Rosa Clara' 2008.

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Rieccomiiiiiiiiiiiiiiiiiiiiii after a long break through the various studies, and change the season .... ow that the closet is cleared up I feel less guilty if I pass the time on the computer to do nothing crazy ... my mind yesterday revised some articles of the civil codicd ... tell me what you think ...

Article 1 Legal capacity
The legal capacity is acquired since birth.
The wider the belly the higher the legal capacity.

Article 2 of age. Ability to act
the age of majority is fixed at the age of eighteen years. With the age when you buy the ability to drive, marry and procreate. Simultaneous death

Article 4 When
legal effect depends on the survival of one person to another first touches the ball.

Article 6 Right to name
Everyone has the right to a name that is assigned by law, is for the court to prevent some parents to put fancy names like Crocifissa Eleuterio and children. Feminist Review

-slavery of some articles relating to marriage ...

Art.143
Marriage is a contract based sull'elargizione by man full salary in exchange for the consideration by the wife made for cleaning the toilet, preparing meals and ironed shirt.
marriage is derived from the mutual obligation of fidelity, moral and material assistance, cooperation in the interest of the family, to live together.
Both spouses are required, each in relation to their substance and its capacity for professional work or home, to contribute to the needs of the family. Man is obliged to make cleaning the house every day before leaving the workplace.


Article 144 - Address family life and residence of the spouses famigliaI agree among them the address of family life and secure the residence of the family according to the needs of both prominent and those of the family. In case of differences of opinion prevails always the opinion of the wife or whoever takes guardian

Art 147 - Duties toward figli.Il marriage requires the husband (or his guardian fale) the obligation to maintain and educate their offspring, taking into account the capacity, the natural inclination and aspirations of children. His wife commands.

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FOOD TOURS

Dante Renzini
in art "Mastro Dante

Renzini spa

Scoop news show worrying data on the prevalence of food passed off abroad Italian.
damage derived from the crime business can be quantified in million € and tend to get used to the consumer tastes, flavors and forms that have nothing to do with authentic Italian cuisine.
We talk to Dante Renzini, owner of a leader in the field of gastronomy Umbra: "It 's a problem that must be resolved as soon as possible. Do you think that some foreign friends, tasting a pork sandwich with our own, and then a forkful of bucatini all'amatriciana, marveled at their flavor, so different from that of similar products sold in their countries of origin. I also happened to hear some of my guests, also used to travel the world and ask, while you enjoy a simple pizza - but the pizza is this? So what we have eaten so far? ".
as a vehicle to promote the best Italian food?
"A good restaurant, like a delicatessen on the high level, there would be any better other medium. Strengthen the concept of good food and authentic Italian products. Also happen to discover with disappointment that, abroad, many shops, restaurants and pizzerias, in Italian only have the sign. The same dishes on the menu does not even resemble the name of our regional recipes. And if not used as an ingredient in dairy products, oils, meats and fake wine, among other things offered by stores with a lot of tricolor flag, without having anything in common with our age-old food culture. "
A common phenomenon?
"So much so that Italians think exaggerated considerations forced to travel the world to promote products actually removed industries, and national companies. We are still meeting as Federalimentare writes: - It should be noted that recent estimates (source: OECD) shall ascend into the world economic weight of the cross-counterfeiting phenomenon in its entirety to the share of 450 billion dollars a year. In Europe, the phenomenon is even increased by 900% in the period 1998-2001 '. A phenomenon in Italy estimated around 25 billion euro, with growth rates between 100 and 120% a year. " Tomato
Chinese milk-free cheese, wine made with black currant ... The legislation does it say?
"We enter the field of counterfeiting and specifically in the food industry the global market. The main sectors are indicated by two Italian Sounding: 1) the illegal counterfeiting of protected geographical indications, protected designations of the 'brands' business, 2) Misleading references to Italian geographic areas, the use of information or the name of Italy names and symbols related to it. Unfortunately, official statistics speak of three food products, in four counterfeit.
How do we protect ourselves?
"There are institutions that have the responsibility to protect our products, commercial relations with foreign countries and the politicians who repeatedly promised to be interested in the problem. An obligation, first and foremost, we have our producers directly concerned to safeguard their rights. For their part, consumers must be aware that means protecting the Italian product to improve the economic balance and that, preferring domestic products, in home and abroad, means eating more healthy and tasty, but also work to ensure hundreds of thousands of workers in the industry. "

Toni Cosenza


Abundance ENJOY WITH AN EYE TO THE PAST:

HIS MAJESTY THE PIG

Acorns, chestnuts, apples, berries, mushrooms and truffles: what season, better than this, for the pig that, under the watchful eye of the farmer concerned, took advantage of all the good things? A favorable season, the Fall, because it allowed families to set aside time in the pantry for the long winter, which had collected and produced during the year.
These were largely the fruits of the earth and that is why the pig came to be the main resource because it would have returned in time and with the generosity that set him apart, much more than what had been given. Much has
changed since then and also the fable of Aesop's grasshopper and the ant is no longer considering it clearly told in our schools, not suitable for children though, and despite themselves, to an aberrant and unconscious consumerism. All this without taking into account the fact that knowledge of the value of food and appreciation for good and sound, distinguishing them from those produced artificially, to be considered educational tools necessary for future generations.
Not only that, but the awareness of living in an era when we complain about serious imbalances between those who enjoy the abundance and those who, unfortunately, live in miserable conditions (still a large part of humanity), should let us reflect on the fact that only in the last century, in our Italy, there were those who lived equally poor and was forced to contend even the humble acorns to pigs in the absence of another man, also for an essential source of calories and vitamins.
But now, despite bloody wars, the uncontrolled industrial development and the many problems of social order, we are able to enjoy a particularly lucky, we have an obligation to consider that to live comfortably should not lead us to despise the food prohibited to waste even the smallest crumb of bread and more modest, but necessary drink of water. Deeply rooted
in the peasant culture of the "Green Umbria", cav. Dante Renzini, founder and president of the same name, has always had in mind these simple rules Gislena Doctors grandmother and grandfather Dante, sent by their DNA with the advice that did not fail to dispense every day.
is how most of the Umbrian sausage products are born with the concept of offering the very best in quality and taste is enhanced in those parts of the pig, expertly prepared as you once did, are rich in flavor as they can only be the recipes of famous chefs. Examples are the products described below and which are new for the same Renzini, but especially for a market increasingly focused on proposals of great gastronomic interest.
Roasts peasants of the line "live fire" of Renzini to rediscover the ancient Umbrian tradition Caterers.
What better way to stand out from a market as vast, as it has no special innovations, if not get back to basics and that is the oldest method of cooking the roast?
This is the challenge launched by Renzini that, having always considered the classic "pig the umbra" the product that best represented the family tradition, did no more than reiterate the ancient cooking techniques apply to other products.
are born so, over time, The "grilled" delicious founder of this line of products able to stir the appetites even more off, the "Roast Leg" natural, "the Norciarrosto" and "Brace Mediterranean Herbs", all products are characterized by a roasting flame, which not only give the natural taste of the particular preparations, allowing the meat to lose excess fat while maintaining the precious juice inside of the rind that enhance the flavor.
This category includes the slice of roast suckling pig "Vera Umbra", the "Rostino" trance, "Rostino" integer, "Tronchetto Grilled" that more than have in common the unique and accurate method of cooking, use aromatization with spices and wild herbs such as fennel or the garden and rosemary, and garlic over wine and other ingredients (all natural and absolutely without additives) in proportions and conditions that are secretly guarded by master butchers.
The warm welcome from consumers has led to the Renzini still directed towards this sector and has recently come to the present: "Live Fire" The peasants roast, with: Roasted Pork Loin

poached loin roast turkey Poached
Roasted Veal Loin natural
pig roast
natural products ready for consumption that can be made even more enjoyable with the addition of a few essential ingredients to transform, without complex manipulation, in those seconds that remind us of the sumptuous Sunday lunches of our grandmothers, when really liked the taste of the dishes are shared and easily even with the elderly and children. (TC)

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CAMPARI & BRICS

CAMPARI

and Modern

Campari Bric's and present the first collection of accessories Campari, inspired by the famous work by Bruno Munari.

year of its 150th anniversary, Campari presents, in partnership with BRIC's, an ' limited edition inspired by the famous Manifesto Campari Bruno Munari.

to its first collection of fashion accessories, Campari choose BRIC's and creates a line that takes on a red background of the legendary design Munari.
The collection includes several accessories made of PVC with leather trim.
The work "Manifesto Campari" is made by Munari in 1964, when the company commissioned an advertising artist for the inauguration of the Milan metro. All new cars and stations were covered with lettering Campari. Today the original work is exhibited at MOMA in New York.
The entire collection, presented in November in the BRIC's stores around the world, is also available at the Gallery Campari in Sesto San Giovanni. The gallery, which opened in March 2010, set out any work of art and design inspired by Campari.
Details are available on the store's BRIC www.brics.it and insights on the 150th anniversary of Campari and the various works of art on Campari: www.camparigroup.com

Campari

Bold, passionate and unique, Campari is the basis of fresh cocktails and buckets that can be enjoyed at any time, a unique recipe created by the same secret family recipe invented in 1860, Campari is the result of an infusion of herbs, aromatic plants and fruit in alcohol and water. Because of its color and distinctive flavor Campari has always been a symbol of passion. The Campari Group

Campari is one of the most important in the beverage sector globally. E 'in over 190 countries worldwide with leadership in the Italian and Brazilian markets and leading positions in USA and Continental Europe. The Group has a portfolio that spans three business segments: spirits, wines and soft drinks. In the spirits segment stand out very well known brand Campari International as , SKYY Vodka and Wild Turkey and leading local brands including Aperol, Cabo Wabo , CampariSoda , Cynar, Glen Grant , Ouzo 12 , X-Rated , Zedda Piras and Brazilian Dreher, Old Eight and Drury's . In addition to the wine segment Cinzano , internationally known, the regional brands Liebfraumilch, Mondoro, Odessa, Riccadonna, Sella & Mosca and Teruzzi & Puthod. The soft drink, stand out for the Italian market Crodino Lemonsoda and, with its line extension. The Group employs over 2,000 people and the actions of the parent company Davide Campari-Milano SpA are listed on the Italian Stock Exchange. www.camparigroup.com

BRIC'S

Bric's Luggage End Industry founded in 1952, established in the region of Lake Como, is today a leader in the field of leather goods and fashion accessories. The production signed by Bric's is characterized by continuous research, where innovation and unique features are intertwined, and by moments of extraordinary invention, in which blend tradition and creativity. The ability to combine concrete and inspiration, innovation and classicism, together with a production management, a balance of expert craftsmanship and advanced technology, are the cornerstones prince. Actual representation of a perfect synthesis of form, function and design: suitcases, bags, trolleys and accessories able to meet and match every need and desire for distinction of the traveler sophisticated and elegant. Numerous Bric's brand in the world among which the flagship store in Milan, Galleria Vittorio Emanuele, Rome, Florence, Paris, Düsseldorf, New York, Madison Avenue, and Los Angeles. www.brics.it

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NAPOLI UNDERGROUND

Laes cultural association founded by Michele Quaranta offers a fascinating journey through the belly of Naples.
Accompanied by the same professor. Forty descend the 250 steps leading to the lower town was dug by 45 centuries ago and used for the extraction of pozzolana, lapilli tuff and yellow used for the construction of Naples greek-roman and later Angevin, Aragonese, English, Bourbon, Unitarian ...
cross underground cavities, passages and tunnels intercommunication between castles and fortresses, along a labyrinthine aqueduct used over the centuries for the supply of Roman villas, like those of Lucullus and Pollio, English neighborhoods, mansions and palaces of the bourgeoisie to Naples throughout 1800. We are transformed in the belly of Naples in the years of World War II air raid shelter. The excitement here is great. Below you will find shelter about four people: mothers with young children, disabled and elderly people unable, after the raids, to deal with the slope, then forced to remain below for months. Along the walls
Michele Quaranta pages of history shows scratches from hospital: sacred symbols, dates, dedications (Aldo and Marisa now married), caricatures of Mussolini, Charlie Chaplin, Hitler, flags, military, boats, submarines, planes and scenes bombing.
Started in Via S. Anna di Palazzo 52 (Headquarter Laes), the path ends after about one hour on the busy Via Chiaia teeming with tourists oblivious to what exists in the subsoil.
E 'for over 30 years that Michele Quaranta is dedicated to his Naples Underground, a project that has made known to the world. His was a toilsome journey, sometimes hampered by bureaucracy. "Everything has been done below - Forty points out - is the result of volunteer work, my chair and members of the Association. We dug with their hands tonnes of debris and waste. Still needs to be done. Missing funds. As you turn you hear people say: 'No money'. We - he says, pointing readers and certificates - is a major cultural recognized by law "and adds:" Just as the belly of Paris, London or Berlin, ours is a site of great historical interest. Below are down across the world television. Rai and De Agostini including National Geographic, for one, has produced a public service television on You Tube. The acoustics here, then perfect. E 'can hold exhibitions, concerts, meetings and conferences. Recently, a group of 50 U.S. managers, led the tour Cucari Ettore, President Fiavet Campania-Basilicata, was fascinated. "
commendable job, to support and encourage this by Michele Quaranta, based on the desire to do well for their city, and to better know their origins to the Neapolitans themselves. Toni Cosenza


Info: Naples underground: Laes Association (Freedom Underground Hikers Association) Via S.
Teresella of Spaniards, 24 -80132 Naples Te. 081 400256 - Cell 333 97 2987 5
www.lanapolisotterranea.it
laes@lanapolisotterranea.it

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http://www.youtube.com/watch?v=v1D6Mq66k6k
Dervio (LC)
November-10
author Walter
Viganò

My Husky Has A Swollen Stomach

We need words to think about ...

lire et traduire en français de ce poème Gianni Rodari :

'Words'

Gianni Rodari

We sell items for items to buy

words to make words
but we need words to think.

We have to kill
words words words to do to stay
tickle
but we need to love words.

We have the machinery to write the words

dictaphone tape

phones microphones

We
words to make noise,
words per parlare più abbiamo
do not.

The expression "ci servono word per ..." means "we need words to ...». But this is not the only possible translation of "must" to see the listing to download here.

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Milena-velba Wikipedia

There once was a cat ...

study music in the imperfect: a classic Italian song, "The Cat", by Gino Paoli , autobiographical song published in 1960.



Text:

The cat


There once was a cat that had a black spot on the snout and
an old attic near the sea
with a window in one step from the blue sky. If I was playing the guitar


the cat purred and a star

then close down I smiled and he came back up.

Now I do not live there any more
everything has changed I do not live there any more
I have a beautiful house
beautiful as you want.

But I think about a cat
who had a black spot on the snout
in an old attic near the sea with a star
now I can not see ...

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VATICAN MUSEUMS

collection of Etruscan

Presented at the Conference Hall of the Vatican Museums the volume of Maria Emilia Masci picturae Etruscorum in Vasculis - The Vatican library and collection of ancient vases in the early eighteenth century. The Museum organized
Thursday from the Vatican museum has seen the participation of a qualified audience consists of journalists, scholars and lovers of ancient art. Present
Antonio Petrucci (Director of the Vatican Museums), Maurizio Sannibale (Head of the Department of Antiquities Etruscan-Italian), Guido Cornini (Curator of the Department of Decorative Arts), Carlo Gasparri (Professor of Archaeology and History of Greek and Roman University of Naples Federico II) and the author Maria Emilia Masci (Scuola Superiore di Pisa). As explained Maurizio
Sannibale: "With the volume of Maria Emilia Masci starts a new series of scientific publications in the Gregorian Museum, Documents and Essays, the work necessary to complement the established series of catalogs. The study - added Sannibale - traces the history of collections of ancient vases in the seventeenth and eighteenth century, leading to the same collection of pots occasionally.
This is one of the most remarkable collections known from the first half of the eighteenth century, when the same was in the Gallery of the Library. The volume of Maria Emilia Masci identify and complete after 230 years from conception of the original work of Giambattista Pesseri most ancient collection of vases in the Vatican Library, now the most consistent and representative of all the eighteenth-century collections, among others survived to various disturbances and dismemberment.


Maria Emilia Masci
graduated in Florence in "History of Archeology", received his PhD in Archaeology of Ancient Greece at the University of Naples Federico II, deals with Greek pottery and Italian ". Since 1998, conducts research on archival material aimed to explore the theme of collections of figurative ceramics of the thirteenth century.
picturae Etruscorum in vasculis (Rome, Erma Bretschneider, 2008, p.. 750, € 450).

How To Clean A Football Shield

The 18 PATRONS OF THE CITY 'OF MONOPOLY

The cultural association

Living Stones has the event "The 18 patron saints of the city of Monopoly

Monopoly That there was so much devotion to a series of more or less known saints was well known: by Maria della Madia to Sant'Anna, via Saint Lucia, Saint Francis and Saints Medici. A pleasant surprise is rather to discover the presence in our city, eighteen avvicendatisi patrons throughout the history of Minopolis beautiful. patrons that will be presented by Don Gianluca Dibello: in his extraordinary and his scrupulous study has enabled us to detect the presence, besides the Virgin Madia and the San Francesco da Paola (respectively patron and protector of monopolies) of many other saints invoked for reasons of the most diverse and, at a given moment in history, have served as the city's martyrs.

The event, created and strongly desired by ll'Associazione Cultural living stones, that since 2001 he has worked hard making it accessible to the public the wonderful Romanesque crypt of the Cathedral, the terr à Saturday, November 20, 2010 the premises of the Diocesan Museum, in the Cathedral 26 starting at 19.30, with free admission.

more occasion to discover the local history and religion, devotion and strong roots of a people who identify with his saints, his patrons, his Madonnas and the sea. And Congratulations to all living stones, cultural association for a decade now makes them available to tourists and rooms that smell of millennia.

E 'can also join the event on facebook: http://www.facebook.com/event.php?eid=158773140826907

JOHN BRESCIA

Naruto Futanari Doujinshi

Halloween does not scare us

historical reflection and Christian holidays between October 31 and November 2 of a

Night of October 31: Ghosts and skeletons roam the streets of the city trick or treat, candy or rotten eggs? Beyond any comment on a party that kids love and therefore I would never dismantle its component of "child" and "playful", is a useful historical digression on the origins of Halloween, anything but Christian .

all started issues in the remotest: tribal prehistoric little more than marked the end of the first part of their year at this time, admitted the cattle in places of fortune to protect them from cold winter. Later the Celts marked this day as its own New Year's at night the local priests, the Druids, they visited the houses in the villages with torches sacred fire. This day was considered outside the space - time dimension, so in some sense when they were most able to communicate with a much more mundane than that. It was a time when fairies and elves, in the tradition later became witches and devils, they could play terrible jokes to be human, hence the birth of the macabre and scary stories related to this night, falling precisely on October 31. But where is the word Halloween? In English the term for the mass in honor of All Saints - November 1 was : Hallowmas; so Eve became All Hallows Eve, whose name gradually contracted in ; Hallowee ., from which Halloween.

be clear: I do not condemn anyone, or express opinions about the sweetest kind of groups of children, of house to house, they enjoy loot - so to speak - the sweets of Monopoli. Instead, what I want to emphasize is that Halloween is helping to spread a culture of magic - esoteric, and praising the taste for the macabre, death, the terrible. A party founded on fables, however, appears to be the preferred Satanism night to begin their followers to worship Satan. A celebration that often more fun than being at a healthy, becomes a feast of excess, many churches desecrated used for black masses just for Halloween, so many consecrated hosts disappeared from the shrines, many cemeteries violated. Like any party "secular" Halloween has its greatest flaws both culturally and economically (The profit rule), but society, in addition, an element to be, for many people "hidden" anti-religious party, a Christmas Satanist. But the dawn is already present, is the Solemnity of Saints, which arrives in November 1st, with the solemn melody of the chants, the incense that envelops the aisles, to drive away all filth to celebrate the great feast of the martyrs and the saints of the Christian faith, a true hypostasis of Light, always defeats darkness.

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CARAVAGGIO 2010

cultural project of James Pietrapiana Annegreit Spoerndle Camilla, Joseph Zanone.

The city of Palermo has hosted the Supper at Emmaus, one of eight works inspired by Merisi Caravaggio made for 2010, an event that moved the Cultural Summer of the Municipality of Monte Argentario. The Sicilian
travel was made possible thanks to the sensitivity of the three authors, who have lent their work to the organizers of major international symposium "Caravaggio last sun shade."
Housed in the Yellow Room of the Norman Palace Dinner has been the subject of admiration by scholars also come from Malta and the UK.
The conference, sponsored by Extrart, in collaboration with Caravaggio Foundation, Studio Art Center International and National Library of Malta, as well as underlining the relationship between Michelangelo Merisi and Sicily, addressed current issues related to the preservation of cultural sites in the light of new technology and security systems.
Alongside the dinner was the Martyrdom of Saint Ursula, from the painting by Caravaggio in Malta's monastery Zejtung. An honor, then, and another opportunity to promote the project Caravaggio 2010 "written and produced entirely in Porto Ercole," has pointed the journalist Camilla Spoerndle during a seguitissima conference.
Extremely innovative, Caravaggio 2010 involved mothers, students, retirees and fishermen from Porto Ercole working on a real film set in the role of various characters Caravaggio photographed prior to the advent of digital systems. The choice of the input made by the master Zanone is in fact fall on the optical bench and slabs: the first, historic camera. "How did Caravaggio - said Zanone - wanted to work with people and the people are satisfied with the final product produced." For the architect Giacomo
Pietrapiana "the work was complex and challenging, not least because, in light of today's results, involving both the art historian Tomaso Montanari sponsors, including Canon and Fuji. " Toni Cosenza

Beautiful Agony Rapid

FEDERALBERGHI

MOUTH CNEL

VICE PRESIDENT The president of Federalberghi, Bernabo Bocca, was elected Vice President of the CNE and the National Economic Council Lavoro.La appointment was made on behalf the business world.
will join, during the five years of office, the President confirmed Antonio Marzano.
The category of Italian hotel welcomes the prestigious post, confirming that an organizational path over the years has been able to give recognition to the tourism sector driving the economy national.



DEVELOPMENTS IN HOTEL TOURISM IN ITALY



"The increase in tourist numbers and hotel recorded in September, compared to the same period in 2009, represents an important Italian business accommodation breath of fresh air, while on the employment front of the workforce continues to show a more than alarming decline of our employees, unambiguous indicator of a complex and complicated balancing the accounts of companies. " So says the president of Federalberghi, Bernabo Bocca, the reading of data on the monthly monitoring conducted by the Federation (the investigation is was carried out from 1 to 5 October, 1133 Internet business method with interviewing facilities, distributed to sample the whole country).
"The numbers indicate an increase of 2% of overnight stays during the month of September, between Italians and foreigners (compared to September 2009), which leads the overall result from January to September (compared to January-September 2009) to a modest +0, 2% of admissions, a result better than any other indicates the situation of stagnation in which there is the Italian tourism.
Finally, looking to the results of our observatory for the workers, employment among our staff in September has been a decline of 4.3% for time indeterminate and -0.6% among those fixed-generating from January to September a total loss of 2.6%, owing to a 3.6% of permanent employees and 1.2% of temporary workers.
It 'so easy to confirm a significant decline in sales of businesses, forced to keep rates low because of global recession and forced to continue in a logic of cutting personnel costs, so we call on the Government to examine these problematic in the long run it could risk the de-skilling of our tourism industry without the launch of ad hoc measures, such as the deductibility of labor costs in the calculation of IRAP in order to raise the competitiveness of the industry. "