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L'elicoide E Le Sue Applicazioni in Architettura Helicoid And
DISEGNARECON NUMERO SPECIALE DoCo 2012 – DoCUMENTAZIONE E CONSERVAZIONE DEL PATRIMONIO ARCHITETTONICO ED URBANO L’elicoide e le sue applicazioni in architettura Helicoid and Architectural application Laura Inzerillo, Engineering School, Department of Architecture, University of Palermo. Abstract Questo articolo è un risultato parziale di una ricerca riguardante la rappresentazione di superfici complesse in geometria descrittiva. La padronanza e l’abilità nell’uso delle diverse tecniche di rappresentazione, consente di raggiungere risultati che altrimenti non sarebbero perseguibili. La Scuola di Disegno di Ingegneria, dell’Università di Palermo si è da sempre fatta promotrice della scienza della rappresentazione attraverso la sperimentazione di tecniche semplificative ed innovative della geometria descrittiva applicata all’architettura e all’ingegneria. In particolar modo, in questo lavoro, si riporta lo studio di una superficie complessa quale è l’elicoide che trova larga applicazione nell’architettura. L’elicoide è qui trattata nella rappresentazione dell’assonometria ortogonale. Il metodo proposto è basato fondamentalmente sull’applicazione indispensabile ed imprescindibile dell’omologia. Alcuni passi, qui dati per scontato, trovano riscontro nei riferimenti bibliografici. This paper presents the issue of a long research on the representation of the complex surface in descriptive geometry. The ability to use the different techniques of representation aims to achieve results that you didn’t image before. In Palermo University, at the Engineering School, the researcher involved the study on the simplify of the so elaborated way to represent the geometry and its applications in architecture buildings and engineering implants. There is just report below the application methods to represent one of the most used surfaces in the practice of buildings. -
The Cheeses Dolomites
THE CHEESES UNIONE EUROPEA REGIONE DEL VENETO OF THE BELLUNO DOLOMITES Project co-financed by the European Union, through the European Regional Development fund. Community Initiative INTERREG III A Italy-Austria. Project “The Belluno Cheese Route – Sights and Tastes to Delight the Visitor.” Code VEN 222065. HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED BELLUNO DOLOMITES OF THE CHEESES THE FREE COPY THE CHEESES OF THE BELLUNO DOLOMITES HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED his booklet has been published as part of the regionally-managed project “THE BELLUNO CHEESE ROUTE: SIGHTS AND TASTES TO TDELIGHT THE VISITOR”, carried out by the Province of Belluno and the Chamber of Commerce of Belluno (with the collaboration of the Veneto Region Milk Producers’ Association) and financed under the EU project Interreg IIIA Italy-Austria. As is the case for all cross-border projects, the activities have been agreed upon and developed in partnership with the Austrian associations “Tourismusverband Lienzer Dolomiten” (Lienz- Osttirol region), “Tourismusverband Hochpustertal” (Sillian) and “Verein zur Förderung des Stadtmarktes Lienz”, and with the Bolzano partner “Centro Culturale Grand Hotel Dobbiaco”. The project is an excellent opportunity to promote typical mountain produce, in particular cheeses, in order to create a close link with the promotion of the local area, culture and tourism. There is a clear connection between, one the one hand, the tourist, hotel and catering trades and on the other, the safeguarding and promotion of typical quality produce which, in particular in mountain areas, is one of the main channels of communication with the visitor, insofar as it is representative of the identity of the people who live and work in the mountains. -
Middle Triassic Gastropods from the Besano Formation of Monte San Giorgio, Switzerland Vittorio Pieroni1 and Heinz Furrer2*
Pieroni and Furrer Swiss J Palaeontol (2020) 139:2 https://doi.org/10.1186/s13358-019-00201-8 Swiss Journal of Palaeontology RESEARCH ARTICLE Open Access Middle Triassic gastropods from the Besano Formation of Monte San Giorgio, Switzerland Vittorio Pieroni1 and Heinz Furrer2* Abstract For the frst time gastropods from the Besano Formation (Anisian/Ladinian boundary) are documented. The material was collected from three diferent outcrops at Monte San Giorgio (Southern Alps, Ticino, Switzerland). The taxa here described are Worthenia (Humiliworthenia)? af. microstriata, Frederikella cf. cancellata, ?Trachynerita sp., ?Omphalopty- cha sp. 1 and ?Omphaloptycha sp. 2. They represent the best preserved specimens of a larger collection and docu- ment the presence in this formation of the clades Vetigastropoda, Neritimorpha and Caenogastropoda that were widespread on the Alpine Triassic carbonate platforms. True benthic molluscs are very rarely documented in the Besano Formation, which is interpreted as intra-platform basin sediments deposited in usually anoxic condition. Small and juvenile gastropods could have been lived as pseudoplankton attached to foating algae or as free-swimming veliger planktotrophic larval stages. Accumulations of larval specimens suggest unfavorable living conditions with prevailing disturbance in the planktic realm or mass mortality events. However, larger gastropods more probably were washed in with sediments disturbed by slumping and turbidite currents along the basin edge or storm activity across the platform of the time equivalent Middle San Salvatore Dolomite. Keywords: Gastropods, Middle Triassic, Environment, Besano Formation, Southern Alps, Switzerland Introduction environment characterized by anoxic condition in bottom Te Middle Triassic Besano Formation (formerly called waters of an intraplatform basin (Bernasconi 1991; Schatz “Grenzbitumenzone” in most publications) is exposed 2005a). -
Anuario ACE De Cultura Digital 2017
Acción Cultural Española www.accioncultural.es Acción Cultural Española publica su cuarta participado en una experiencia de realidad virtual edición del Anuario AC/E de Cultura Digital para la exposición Carlos III y la difusión de la siguiendo una línea editorial que se propone Antigüedad. Una inmersión de seis minutos de difundir, entre los profesionales del sector duración en las excavaciones arqueológicas en cultural, las principales tendencias digitales a las antiguas ciudades de Herculano y Pompeya tener en cuenta en los próximos años. Desde producida por la empresa española Future Ligh- 2015, un comité nos asesora en la selección de thouse que estuvo expuesta en Madrid, Nápoles temas y autores para la primera parte del Anua- y México con gran éxito de público durante tres rio. En esta edición, este grupo de expertos ha meses y ahora está disponible, de forma gratuita, analizado temas como la curación de contenidos en la plataforma de juegos virtuales Steam. para hacer frente a la sobreinformación digital; la neurociencia aplicada a la tecnología; los últimos Para la presentación de los resultados del Anua- avances en inteligencia artificial, el Internet de rio contamos con la complicidad y el apoyo del las cosas y el Big Data aplicados a la cultura; o el Espacio Fundación Telefonica, que nos ayuda uso de la tecnología digital en la música. enormemente en su difusión. A lo largo del año lo presentaremos en distintos centros y foros En cada edición se realiza un estudio de campo, internacionales de cultura digital. Se trata de una el Focus, que recoge, tanto a nivel nacional como importante actividad para difundir este trabajo internacional, las buenas prácticas en materia que el año pasado nos llevó al Encuentro Mun- de tecnología digital en una disciplina concreta. -
UNESCO World Heritage Properties in Switzerland February 2021
UNESCO World Heritage properties in Switzerland February 2021 www.whes.ch Welcome Dear journalists, Thank you for taking an interest in Switzerland’s World Heritage proper- ties. Indeed, these natural and cultural assets have plenty to offer: en- chanting cityscapes, unique landscapes, historic legacies and hidden treasures. Much of this heritage was left to us by our ancestors, but nature has also played its part in making the World Heritage properties an endless source of amazement. There are three natural and nine cultur- al assets in total – and as unique as each site is, they all have one thing in common: the universal value that we share with the global community. “World Heritage Experience Switzerland” (WHES) is the umbrella organisation for the tourist network of UNESCO World Heritage properties in Switzerland. We see ourselves as a driving force for a more profound and responsible form of tourism based on respect and appreciation. In this respect we aim to create added value: for visitors in the form of sustainable experiences and for the World Heritage properties in terms of their preservation and appreciation by future generations. The enclosed documentation will offer you the broadest possible insight into the diversity and unique- ness of UNESCO World Heritage. If you have any questions or suggestions, you can contact us at any time. Best regards Kaspar Schürch Managing Director WHES [email protected] Tel. +41 (0)31 544 31 17 More information: www.whes.ch Page 2 Table of contents World Heritage in Switzerland 4 Overview -
AEOLIAN ISLANDS STROMBOLI Day One: Stromboli
AEOLIAN ISLANDS STROMBOLI Day One: Stromboli Stromboli is the northernmost island of the archipelago and the most spectacular for its continuously active volcano. On the way, you will stop for a nice swim in the clear blue water. At sunset the lava from the volcano glowes as it makes its way down to meet the sea with a loud hiss. To watch the eruptions is especially impressive at night Enjoy the volcanic eruptions lighting up the night sky, a fiery display of nature’s incredible power, while you taste the tasteful delicacies of the chef under the stars. PANAREA Day Two/Three: Panarea Morning departure for Panarea. Panerea is tiny, compared to the other islands, but is the most picturesque with its stark white houses and brilliant yellow ginestra bushes. This island is chic and exclusive. By boat is the best way to explore its coastline and enjoy its clear waters that, together with a thriving underwater landscape make this island the best place for snorkeling and diving in the Aeolians. The island’s charm lies not only in its natural beauty but in its unspoiled character and car-free tracks. Most of the beaches are only accessible by sea, like Lisca Bianca, Basiluzzo and Spinazzola. Panerea is also called the "jet-set" island as it is crowded with young celebrities and its nightlife is particularly lively. SALINA Day Four: Salina Salina is a lush island with thick yellow gorse bushes and terraced vineyards. The island is also known for its delicious Malvasia wine, produced in both red and white varieties. -
A Symbol of Global Protec- 7 1 5 4 5 10 10 17 5 4 8 4 7 1 1213 6 JAPAN 3 14 1 6 16 CHINA 33 2 6 18 AF Tion for the Heritage of All Humankind
4 T rom the vast plains of the Serengeti to historic cities such T 7 ICELAND as Vienna, Lima and Kyoto; from the prehistoric rock art 1 5 on the Iberian Peninsula to the Statue of Liberty; from the 2 8 Kasbah of Algiers to the Imperial Palace in Beijing — all 5 2 of these places, as varied as they are, have one thing in common. FINLAND O 3 All are World Heritage sites of outstanding cultural or natural 3 T 15 6 SWEDEN 13 4 value to humanity and are worthy of protection for future 1 5 1 1 14 T 24 NORWAY 11 2 20 generations to know and enjoy. 2 RUSSIAN 23 NIO M O UN IM D 1 R I 3 4 T A FEDERATION A L T • P 7 • W L 1 O 17 A 2 I 5 ESTONIA 6 R D L D N 7 O 7 H E M R 4 I E 3 T IN AG O 18 E • IM 8 PATR Key LATVIA 6 United Nations World 1 Cultural property The designations employed and the presentation 1 T Educational, Scientific and Heritage of material on this map do not imply the expres- 12 Cultural Organization Convention 1 Natural property 28 T sion of any opinion whatsoever on the part of 14 10 1 1 22 DENMARK 9 LITHUANIA Mixed property (cultural and natural) 7 3 N UNESCO and National Geographic Society con- G 1 A UNITED 2 2 Transnational property cerning the legal status of any country, territory, 2 6 5 1 30 X BELARUS 1 city or area or of its authorities, or concerning 1 Property currently inscribed on the KINGDOM 4 1 the delimitation of its frontiers or boundaries. -
Primi INSALATE Arrosticini Grande Piatto MISTO
07.23.21 things for lunch INSALATE things with greens spuntini snackable shareable things Panzanella | 16 pane OTTO | 9 Housemade Smoked Rustic Bread, Local Heirloom Tomatoes, Warm Housemade Otto Bread, Butter, Cucumber, Red Onion, Basil, Roasted Tomato Vinaigrette Whipped Lardo, Sea Salt ALLa GRIgLiA things from the grill insalata verde | 15 BURRATA | 19 Leafy Greens, Soft Herbs, White Balsamic Vinegar, Liuzzi Burrata, Texas Pecans, Extra Virgin Olive Oil Cozze Affumicate | 27 Extra Virgin Olive Oil and Sea Salt Smoked PEI Mussels, Smoked Tomatoes, Saffron Brodo, Basil, Grilled Bread insalata di farro | 18 Farro Salad, Seasonal Vegetables, Grilled Red Onions, Arancini | 13 Tonno alla brace | 38 Profound Farms Greens, Red Wine Vinaigrette Carnaroli Rice, English Peas, Scamorza Wild Yellowfin Tuna, Baby Artichokes, Taggiasca Olives, Meyer Lemon, Red Onion Barbabietole | 16 filetto crudo | 19 pollo | 26 Castelfranco, Coal Roasted Beets, Salsify, Goat Cheese, Creekstone Hand-Sliced Smoked Beef, Profound Farms Clover Honey 3-day Brined Green Circle Chicken, Cara Cara Orange Mustard Greens, Charred Lemon Vinaigrette Smoked and Scorched, Profound Farms Greens Prosciutto San Daniele | 18 braciola di maiale | 36 Dok Dall’ava Prosciutto San Daniele 24-Month DOP Berkshire Pork Chop, Charred Rapini Pesto, Rosemary tagliata di manzo | 35 Olive al Forno | 9 Smoked Terra Sausage | +7 Tuna Conserva | +12 Warm Olives, Extra Virgin Olive Oil, Lemon Peel, Local Butchers Cut Steak, Potatoes, Rosemary, Extra Virgin Olive Oil, Sea Salt Charred Gulf Shrimp -
Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: a Means–End Chain Study
animals Article Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: A Means–End Chain Study Serena Mandolesi 1 , Simona Naspetti 1,* , Georgios Arsenos 2 , Emmanuelle Caramelle-Holtz 3, Terhi Latvala 4, Daniel Martin-Collado 5, Stefano Orsini 6, Emel Ozturk 7 and Raffaele Zanoli 7,* 1 Department of Materials, Environmental Sciences and Urban Planning (SIMAU), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; [email protected] 2 Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, P.O. Box 393, GR-54124 Thessaloniki, Greece; [email protected] 3 The French Livestock Institute/Institut de l’Elevage (IDELE), Campus INRA—Chemin de Borde Rouge, CEDEX, BP 42118-31321 Castanet Tolosan, France; [email protected] 4 Economic Research, Natural Resources Institute Finland (Luke), Koetilantie 5, 00790 Helsinki, Finland; terhi.latvala@luke.fi 5 Animal Production and Health Unit, Agrifood Research and Technology Centre of Aragon (CITA), Gobierno de Aragón, Avenida Montañana 93, 050059 Zaragoza, Spain; [email protected] 6 Organic Research Centre, Trent Lodge, Stroud Road, Cirencester, Gloucestershire GL7 6JN, UK; [email protected] 7 Department of Agricultural, Food and Environemntal Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; [email protected] * Correspondence: [email protected] (S.N.); [email protected] (R.Z.); Tel.: +39-071-220-4929 (R.Z.) Received: 15 April 2020; Accepted: 18 June 2020; Published: 26 June 2020 Simple Summary: In Europe, human consumption of sheep/goat meat is lower than for other types of meat (e.g., chicken, beef). This study contributes to a better understanding of why/why not sheep/goat meat is consumed in Europe, and which are the relevant attributes, situations associated with small ruminants’ meat consumption by consumers. -
Abruzzo Equals Montepulciano “Arrosticini” Recipe Dante Marramiero
Who is Bacco? “Life is too short to Bacco Selections is based in Pinehurst NC. We are direct im- drink bad wine”... porters and independent distrib- drink Bacco’s! utors of fine Italian wines in the Carolinas. Bacco, nevertheless The Bacco Wine Times is also the Roman God of wine. VOL. I...No. 8 www.baccoselections.com Copyright © 2018 Bacco Selections LLC Dante Marramiero “Arrosticini” The Marramiero family has cul- with the passion and dedication tivated grapes since the begin- that has been handed down over Recipe ning of the last century. After generations. This tradition has a careful selection of existing been the lifeblood of the land rootstocks in the sixties and sev- that has always yielded its finest, Arrosticini are tender skewers of lamb enties, they planted new vine- and uniquely Abruzzese, fruit. cooked over an open fire, called ar- yards to expand production. Marramiero wines are the rustelle in the local dialect. Initially, Another important step came in the early nine- fruit of this legacy, combining a love the slender kebabs were made from the ties when Dante Marramiero, in an effort to of the land with a respect for progress. meat of castrated sheep, but nowadays marry modern technology with traditional ag- they tend to be a mix of lamb and mut- ricultural methods, builds the current winery. “I urge you never to betray work, from ton. It is thought that the skewer origi- Fascinated by a landscape that passed in quick wherever it comes, desire and love it. If nated as a portable food for shepherds succession from the peaks of Gran Sasso, through you lose it, find it again, because in it, you to cook outdoors and the small pieces the rolling hills of the Masseria Sant’Andrea, will find fidelity, serenity and well-being.” of meat cooked quickly while remain- and down to the sea, Dante Marramiero quick- This quote expresses the spirit of a man who ing succulent. -
La Veranda CUCINA ITALIANA
La Veranda CUCINA ITALIANA ANTIPASTO H O M E M A D E P A S T A & R I S O T T O COLD ANTIPASTO ITALIANO 28 SPAGHETTI AL POMODORO & BASILICO 18 Assortment of Italian imported, cured meat and cheeses, roasted bell peppers, Italian herb San Marzano tomato sauce, basil and Parmesan Cheese marinated olives and caponata. Serves two. RIGATONI ALLA NORMA 22 CLAMS OR MUSSELS POSILLIPO 16 Traditional Sicilian recipe, rigatoni, eggplant, fresh mozzarella, San Marzano tomato sauce, basil and Steamed with garlic and extra virgin olive oil, served in white or red sauce Parmesan cheese POLIPO GRIGLIATO / GRILLED OCTOPUS 18 LINGUINE ALLA VONGOLE / CLAMS 22 Mediterranean grilled octopus, served on top of chopped onions and tomatoes in a rich marinade Fresh clams, extra-virgin olive oil, garlic, white wine sauce, red pepper flakes, and parsley FRIED CALAMARI 16 FETTUCCINE ALLA BOLOGNESE 23 Crispy battered calamari served with marinara sauce. minced beef and veal, fettuccine pasta, béchamel and Parmesan cheese FRIED ZUCCHINI 12 PAPPARDELLE BOSCAIOLA 24 Battered, fresh, zucchini served with aioli sauce pappardelle pasta with porcini, mushrooms, pancetta and mascarpone cheese in a sundried tomato pesto sauce TRIO BRUSCHETTA 12 Crostini toast 3 toppings, roasted peppers and garlic/caponata/mozzarella, tomato, and onions SPAGHETTI CHITARRA ALLA CARBONARA 24 Spaghetti tossed with shallots and pancetta, in a creamy egg yolk sauce, with pecorino cheese INSALTA DI CESARE 13 and fresh black ground pepper Romaine lettuce, caesar dressing, croutons and Parmesan cheese -
Company Profile
COMPANY PROFILE CICAS s.r.l. – Compagnia Italiana Commercio Alimenti Selezionati Selected Foods Italian Trade Co. ABOUT US Reliability, proficiency, and passion. These are the virtues of CICAS Ltd., a leading company in the food and beverages sector whose core business is to select and commercialize worldwide high quality gastronomic products. A deep knowledge of its territory and of its natural products, achieved through five generations at the service of agriculture, orients the company to attentively choose the raw materials from local producers, who process them within few hours after the harvest, therefore preserving their freshness and organoleptic properties. Using high-technology production plants, and abiding by Apulian ancient culinary traditions, generate a fascinating union between modernity and history, which will delight every demanding and loyal customer. WHERE TO FIND US CICAS Ltd. was founded and developed in Bisceglie, in the heart of Apulia’s Tableland, between the Adriatic Sea and the Murge Plateau’s wide slopes, where the Mediterranean scrub grows thriving and luxuriant. This is a region full of history, a spectacular land filled with centuries-old olive groves, just like in a Pointillist painting, and autochthonous vineyards, which make Puglia famous locally and worldwide. Here agriculture is one of the most important activities, and its products, olives and grape in particular, are inestimable resources that we carefully treasure, together with the old arts of producing precious wines and extra-virgin olive oils. MISSION, BRANDS & PRODUCTS To know the producers and their methods, to taste the raw materials so as to select the best and offer it in the best way.