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Protected Food & Wine Products As a Driving Force for Creativity And
Agricultura 15: No 1-2: 19-34(2018) https://doi.org/10.18690/agricultura.15.1-2.19-34.2018 Protected Food & Wine Products as a Driving Force for Creativity and Innovation of Gastronomy Tourism Development: Case of Slovenia and Hungary Aleš GAČNIK1*, Mihály László VÖRÖS2 1University of Primorska, Centre of Gastronomy and Wine Culture; Faculty of Tourism Studies Turistica, Department of Cultural Tourism, Obala 16a, 6320 Portorož, Slovenia 2Edutus University, Department of Economic Sciences, HELIA Research Group, HU-1114 Budapest, Villányi út. 11-13, Hungary ABSTRACT According to world tourism statistics more than third of tourist spending is devoted to food. Over and above the high quality local food &wine have been becoming a special driving force of tourism development. Tourists have growing interests to attend gastronomic food & wine events, festivals, fairs, farmers’ markets and tasting quality food products. Gastronomy tourism is being developed as a new tourism product. Previous researches proved that a number of traditional food and wine products protected by EU or national designation have not been successfully promoted and obtained recognitions in the domestic or foreign markets. This paper aims to justify that the typical, traditional local food & wine products, as relevant gastronomy tourism attractions, need to be scientifically re-examined before promotion. It suggests new ways of gastronomy tourism promotion based on improved territorial marketing portfolio, which can create evident value added for small and medium enterprises in the sector providing an advance to move from quality to excellence. Key words: gastronomy heritage, gastronomy tourism, protected agricultural products and foodstuff, gastronomy tourism attractions, cross-border development INTRODUCTION food in our pantry and in our kitchen is ultimately connected to climate change and global poverty, as well as to our health One of the most important principle and command of (Kumar, 2008). -
Travel Information for Expeditionplus! Euro Velo 6 – Atlantic Ocean to the Black Sea
Travel Information for ExpeditionPlus! Euro Velo 6 – Atlantic Ocean to the Black Sea A. Travel and Transportation B. Timeline Checklist C. While There A. Travel and Transportation Passport Weather Data Websites View You need a passport. Check yours today to see that it is valid for at least six historical weather information months beyond the date you intend to return to the U.S. You can obtain for your destination. application and renewal forms for a U.S. passport online at www.travel.state.gov www.weather.com or at a local Post Office. It can take up to six weeks to receive your passport. www.wunderground.com www.weatherspark.com www.eurometeo.com Visas You will not need a visa for any of the countries that you are passing through on this tour. Flight & Travel Websites View itineraries to book your trip. Booking your Flights Most international flights leave Europe in the morning often requiring you to book www.kayak.com www.orbitz.com your homebound flight for the day after the tour ends. Check your Getting To and www.expedia.com Away information specific to your ExperiencePlus! cycling departure for start and www.whichairline.com end towns and airports. www.yapta.com (to track flight prices) Tips for booking flights: Search the web. Be sure to review their policies for restrictions and Currency Conversion cancellation penalties. Websites Contact your travel agent. A good agent can help you find a competitive fare. View exchange rates for local He or she will charge a fee for this service. currencies. Fly into smaller airports. -
A Raça Bovina Arouquesa
Jorge Daniel Brito Rocha A Raça Bovina Arouquesa Dissertação de Mestrado em Alimentação – Fontes, Cultura e Sociedade, orientada pelo Professor Doutor Norberto Santos, apresentada à Faculdade de Letras da Universidade de Coimbra 2015 Faculdade de Letras A Raça Bovina Arouquesa Ficha Técnica: Tipo de trabalho Dissertação de Mestrado Título A Raça Bovina Arouquesa Autor Jorge Daniel de Brito Rocha Orientador Doutor Norberto Nuno Pinto dos Santos Júri Presidente: Doutora Carmem Isabel Leal Soares Vogais: 1. Doutora Maria Helena da Cruz Coelho 2. Doutor Norberto Nuno Pinto dos Santos Identificação do Curso Alimentação – Fontes, Cultura e Sociedade Data da defesa 7-9-2015 Classificação 13 valores Agradecimentos Gostaria de expressar o meu obrigado a todos os que contribuíram para que este projeto chegasse a bom porto. Agradeço em primeiro lugar, o contributo e empenho do meu orientador, o Professor Doutor Norberto Santos, da Faculdade de Letras da Universidade de Coimbra. Agradeço-lhe o tempo e a dedicação despendidas a este projeto, sem o qual não seria possivel. Um agradecimento à minha esposa pelo apoio, e dedicação com que sempre me ajudou. Agradeço também à Associação de Criadores de Raça Arouquesa (ANCRA), pela ajuda e informações fornecidas. Aos professores que me acompanharam ao longo deste processo o meu muito obrigado. Resumo Com este trabalho pretende-se abordar o tema da Raça Arouquesa, todas as suas características, e as mais-valias para a região. Esta dissertação tem como objetivo dar a conhecer, desde o gado bovino de raça Arouquesa, a sua carne D.O.P., até aos pratos com ela confecionados, e o turismo da região em volta desta temática, uma vez que é um tema pouco desenvolvido. -
Bring Together and Discover Unesco About Us
BRING TOGETHER AND DISCOVER UNESCO ABOUT US Mirabilia Network links 17 Chambers of Commerce and as many UNESCO sites. Mirabilia Network is as a project which in 2017 became National Association. Mirabilia Network promotes lesser known destinations, “jewels” and territories bound by UNESCO recognition. Mirabilia Network wants to show different declinations of a territory, between history and culture, tradition and innovation, artistic craftsmanship and gastronomy. Mirabilia Network uses an “interconnected” language to enhance a new cultural tourism and to propose top itineraries without forgetting sustainability. Mirabilia Network develops a network between the Cities, also engaging the Municipal Administrations where our UNESCO sites are. NETWORK ROUTES CHAMBERS OF COMMERCE LINKED FOR THE PROMOTION OF CULTURAL TOURISM SITES IN ITALY MIRABILIA NETWORK BARI BENEVENTO CAMPOBASSO CASERTA CATANIA CROTONE Castel del Monte Complex of Saint Sofia Celebration of Mysteries Caserta Royale Palace Dome Square Ampollino, Sila National Park GENOVA GORIZIA IMPERIA ISERNIA LA SPEZIA MATERA Rolli of Genova Area of Collio Alps of the sea MAB Reserve Collemeluccio - Monterosso Al Mare - Cinque Terre Park of Rupestrian Churches Montedimezzo Alto Molise MESSINA PAVIA PERUGIA POTENZA RAGUSA SAVONA Salina Ponte Coperto Basilica of St. Francesco in Assisi Pollino National Park Val di Noto Beigua National Park SASSARI SIRACUSA TRIESTE UDINE VERONA Mount d’Accoddi Siracusa Dome Unity of Italy Square Patriarcal Basilica of Aquileia City 4 5 Must visit 1 Walk through the historical town of Bari and along the city walls. Your afternoon snack will be the typical focaccia baked in the bakeries located in the narrow alleys of the town. Visit the cathedral, the San Nicola church and the Svevo Castle. -
Easter Getaway at the Margi
EASTER GETAWAY AT THE MARGI EASTER ACCOMMODATION OFFER JOIN US IN CELEBRATING GREEK EASTER AND ENJOY A 2-NIGHT STAY THAT INCLUDES: • Easter candle & traditional Easter eggs upon arrival • Holy Saturday night dinner or Easter Buffet lunch with traditional dishes by the pool • Daily American Buffet Breakfast at the hotel’s restaurant • Early Check in / Late Check out until 15.00 (upon availability) • Free Wi-Fi Superior Executive Single: 395 € Single: 455 € Double: 485 € Double: 545 € Triple: 575 € Triple: 635 € *The offer is valid from 26th to 29th of April for 2-night stays. 27 APRIL: RESURRECTION MENU (HOLY SATURDAY) MALABAR INHOUSE 23.30 RESURRECTION MENU KID’S MENU Traditional Easter soup “Magiritsa” Crepes with ham, cheddar Cabbage rolls in egg & lemon sauce cheese and sauce veloute Roasted baby lamb with potatoes & green salad Cordon bleu with French Fries Greek traditional dessert “Galaktoboureko” Profiterole Price per person: 59 € Children 2-12 years old: 29.50 € 28 APRIL: EASTER BUFFET AT THE MARGI MARGI POOL 13.00-17.00 APPETIZERS ROTISSERIE WARM DISHES Cheese pie Lamb on the spit Grilled Vegetables Vine leaf rolls in egg & lemon sauce Traditional “Kokoretsi” Baked potatoes with thyme Vegetable pie with wild greens Spit Roasted Pork “Kontosouvli” Basmati rice with pine seeds Eggplant dip Soufflé with noodles, Ηot cheese dip ΒΒQ bacon & cheese Traditional “Tzatziki” Kebab Chicken fillets with pita breads SALADS Pork Spare ribs DESSERTS Rocket with sun dried tomatoes Galaktoboureko & Kefalotiri CHEESE Saragli Lettuce with carrot -
Italian in Parole Del Cibo in Nord America
provided by Archivio istituzionale della ricerca - Università degli Studi di Udine View metadata, citation and similar papers at core.ac.uk CORE brought to you by Carla Marcato Italian in parole del cibo in Nord America Parole chiave: Italian, Angloamericano, Lessico gastronomico Abstract: In this article we consider the presence of the adjective “Italian” in the culinary vocabulary in the USA and Canada. We find the usage of this ethnic adjective in some common words that are used in cook books and menus, particularly in the menus of Italian restaurants. The terms with “Italian” demonstrate the influence of Italian food on the American one. Keywords: Italian, Anglo-American, Gastronomic lexicon Contenuto in: Nuovi valori dell'italianità nel mondo. Tra identità e imprenditorialità Curatori: Raffaella Bombi e Vincenzo Orioles Editore: Forum Luogo di pubblicazione: Udine Anno di pubblicazione: 2011 Collana: Convegni e incontri ISBN: 978-88-8420-726-5 ISBN: 978-88-8420-969-6 (versione digitale) Pagine: 157-164 Per citare: Carla Marcato, «Italian in parole del cibo in Nord America», in Raffaella Bombi e Vincenzo Orioles (a cura di), Nuovi valori dell'italianità nel mondo. Tra identità e imprenditorialità, Udine, Forum, 2011, pp. 157-164 Url: http://www.forumeditrice.it/percorsi/lingua-e-letteratura/convegni/nuovi-valori-dellitalianita-nel-mondo/italian-in- parole-del-cibo-in-nord-america FARE srl con socio unico Università di Udine Forum Editrice Universitaria Udinese via Larga, 38 - 33100 Udine Tel. 0432 26001 / Fax 0432 296756 / www.forumeditrice.it FARE srl con socio unico Università di Udine Forum Editrice Universitaria Udinese via Larga, 38 - 33100 Udine Tel. -
BUBBLES PINOT NOIR-CHARDONNAY, Pierre
Wines By The Glass BUBBLES PINOT NOIR-CHARDONNAY, Pierre Paillard, ‘Les Parcelles,’ Bouzy, Grand Cru, 25 Montagne de Reims, Extra Brut NV -treat yourself to this fizzy delight MACABEO-XARELLO-PARELLADA, Mestres, 'Coquet,' Gran Reserva, 14 Cava, Spain, Brut Nature 2013 -a century of winemaking prowess in every patiently aged bottle ROSÉ OF PINOT NOIR, Val de Mer, France, Brut Nature NV 15 -Piuze brings his signature vibrant acidity to this juicy berried fizz WHITE + ORANGE TOCAI FRIULANO, Mitja Sirk, Venezia Giulia, Friuli, Italy ‘18 14 -he made his first wine at 11; now he just makes one wine-- very well, we think FRIULANO-RIBOLLA GIALLA-chardonnay, Massican, ‘Annia,’ 17 Napa Valley, CA USA ‘17 -from the heart of American wine country, an homage to Northern Italy’s great whites CHENIN BLANC, Château Pierre Bise, ‘Roche aux Moines,’ 16 Savennières, Loire, France ‘15 -nerd juice for everyone! CHARDONNAY, Enfield Wine Co., 'Rorick Heritage,' 16 Sierra Foothills, CA, USA ‘18 -John Lockwood’s single vineyard dose of California sunshine RIESLING, Von Hövel, Feinherb, Saar, Mosel, Germany ‘16 11 -sugar and spice and everything nice TROUSSEAU GRIS, Jolie-Laide, ‘Fanucchi Wood Road,’ Russian River, CA, USA ‘18 15 -skin contact lends its textured, wild beauty to an intoxicating array of fruit 2 Wines By The Glass ¡VIVA ESPAÑA! -vibrant wines sprung from deeply rooted tradition and the passion of a new generation VIURA-MALVASIA-garnacha blanca, Olivier Rivière, ‘La Bastid,’ Rioja, Spain ‘16 16 HONDARRABI ZURI, Itsasmendi, ‘Bat Berri,’ Txakolina -
Estratto VIII Comm
173 OTTAVA COMMISSIONE COMMISSIONE PER LA MAGISTRATURA ONORARIA ORDINE DEL GIORNO - SPECIALE A INDICE GIUDICI DI PACE .................................................................................................................... 1 COMPONENTI PRIVATI....................................................................................................... 36 ESPERTI DEL TRIBUNALE DI SORVEGLIANZA............................................................. 45 GIUDICI ONORARI DI TRIBUNALE .................................................................................. 48 GIUDICI AUSILIARI DI CORTE DI APPELLO .................................................................. 87 VICE PROCURATORI ONORARI ........................................................................................ 91 TABELLE DI COMPOSIZIONE UFFICI DEL GIUDICE DI PACE.................................... 97 V A R I E.................................................................................................................................. 98 I 174 Odg n. 2190 – speciale A del 3 maggio 2017 La Commissione propone, all’unanimità, l’adozione delle seguenti delibere: GIUDICI DI PACE 1) - 215/GP/2017 - Dott. Salvatore SINDONI, giudice di pace nella sede di NOVARA DI SICILIA (circondario di Barcellona Pozzo di Gotto). Procedura di conferma nell'incarico, per un primo mandato di durata quadriennale, ai sensi degli artt. 1 e 2 del decreto legislativo 31 maggio 2016, n. 92. (relatore Consigliere CLIVIO) Il Consiglio, - vista la domanda di conferma nell'incarico, per -
Catalogue-Guided-Tours-Kids.Pdf
C A T A L O G U E G U I D E D T O U R S K I D S E D I T I O N The Colosseum, the largest amphitheater in the world Duration: 2 hours Our guide will be waiting for you in front of the Colosseum, the largest and most famous amphitheater in the world. You will discover together what happened inside this "colossal" building where about 50,000 spectators could enter to watch the gladiator shows offered by the Roman emperors until the fifth century. Place of incredible fun for the ancient Romans. Exotic animals, gladiators acclaimed and loved as heroes, spectacular death sentences and grandiose naumachiae. We will unveil many curiosities and false legends about the largest amphitheater in the world. The Palatine, from the Hut of Romulus to the Imperial Palace Duration: 2 hours A long time ago, between history and legend, Rome was born ... but where exactly?! On the Palatine Hill! We will start from the mythical origin of the Eternal City, when the two brothers Romulus and Remus fought for its dominion, discovering that everything started from small wooden huts, to arrive in an incredible journey through time and archaeology to the marbles and riches of the imperial palaces, admired throughout the ancient world. You will meet kings and emperors, but also shepherds and farmers! Castel Sant'Angelo, the Mausoleum of Hadrian Duration: 2 hours Our guide will be waiting for you in front of the Castle's main door to let you discover the secrets of one of the most famous monuments of ancient Rome. -
Vpliv Vsebnosti Višjih Alkoholov Na Senzorične in Tehnološke Lastnosti Sadnih Destilatov
UNIVERZA V LJUBLJANI BIOTEHNIŠKA FAKULTETA ODDELEK ZA ŽIVILSTVO Dejan SUBAN VPLIV VSEBNOSTI VIŠJIH ALKOHOLOV NA SENZORIČNE IN TEHNOLOŠKE LASTNOSTI SADNIH DESTILATOV DIPLOMSKO DELO Univerzitetni študij Ljubljana, 2006 UNIVERZA V LJUBLJANI BIOTEHNIŠKA FAKULTETA ODDELEK ZA ŽIVILSTVO Dejan SUBAN VPLIV VSEBNOSTI VIŠJIH ALKOHOLOV NA SENZORIČNE IN TEHNOLOŠKE LASTNOSTI SADNIH DESTILATOV DIPLOMSKO DELO Univerzitetni študij THE INFLUENCE OF HIGHER ALCOHOLS ON SENSORY AND TECHNOLOGICAL PROPERTIES OF FRUIT DISTILLATES GRADUATION THESIS University studies Ljubljana, 2006 POPRAVKI Suban D. Vpliv vsebnosti višjih alkoholov na senzorične in tehnološke lastnosti sadnih destilatov. II Diplomsko delo. Ljubljana, Univerza v Ljubljani, Biotehniška fakulteta, Oddelek za živilstvo, 2006 Diplomsko delo je zaključek univerzitetnega študija živilske tehnologije. Opravljeno je bilo na Katedri za tehnologije rastlinskih živil, Oddelka za živilstvo Biotehniške fakultete Univerze v Ljubljani, kjer so bile v laboratoriju večinoma opravljene vse analize razen merjenje motnosti, ki je bilo opravljeno v podjetju Fructal d.d. na Oddelku za analitiko v Ajdovščini. Študijska komisija Oddelka za živilstvo je za mentorja diplomske naloge imenovala doc.dr. Rajka Vidriha in za recenzentko doc. dr. Leo Gašperlin. Mentor: doc.dr. Rajko Vidrih Recenzentka: doc.dr. Lea Gašperlin Komisija za oceno in zagovor: Predsednik: Član: Član: Datum zagovora: Naloga je rezultat lastnega raziskovalnega dela. Dejan Suban Suban D. Vpliv vsebnosti višjih alkoholov na senzorične in tehnološke lastnosti -
Three Different Defensive Networks in 13Th–19Th C. Crete: the Contemporary Perspectives
Proceedings of the 4th Biennial of Architectural and Urban Restoration, BRAU4 host of the Itinerant Congress Hidden Cultural Heritage: Under Water, Under Ground And Within Buildings 15–30 April, 2018. Three different defensive networks in 13th–19th C. Crete: the contemporary perspectives Nikos Skoutelis Technical University of Crete email: [email protected] Abstract The subject of this research is the planning, location political agendas of defensive structures in Crete in three different periods: 1212 - 1527 The first period of the Venetian rule on the island, with the reinforce- ment of the Byzantine coastal towers and the completion of the city walls from the second half of the 15th century, to 1527. 1527 - 1669 From 1527 to the second half of the 17th century, in the cities of the Venetian realm in Crete, Candia, Rettimo and La Canea. The study aims to investigate the joint evolution of town-planning structures, in these cities, which are controlled on various scales, from defensive organization to the architectural scale. 1866-1869 During the last great insurgency of the Cretans, which forced the Ottoman government to built fortresses in the most strategic areas, especially in the mountains. The territory of the island has been redesigned in these different moments, through large-scale fortification projects. The construction of flexible cultural networks, involv- ing local communities, enterprises and tourism, is proposed. 1 Three different defensive networks thin 13 –19th C. Crete: the contemporary perspectives The territory of the island of Crete has been studied, represented, designed and remodelled in three different moments of its history, under three different sets of historical circumstances, mirroring the political intentions regarding the defensive structures. -
The Example of Olive Oil LIFE08 INF/GR/000581 Report on the Evaluat
Promoting sustainable production and consumption patterns: the example of olive oil LIFE08 INF/GR/000581 Report on the evaluation of the characteristics of olive oil production in Crete (Summary) Organization responsible for the action: ELGO DEMETER - Institute of Olive Tree & Subtropical Plants of Chania Scientific Coordinator of the action: Dr. I Metzidakis Chania 2011 Organization responsible: ELGO DEMETER –Directorate General of Agricultural Research, Institute of Olive Tree & Subtropical Plants of Chania Scientific Coordinator: Dr. I Metzidakis, with the cooperation of Mrs. A. Giannakaki Agrokipio, 73100 Chania Tel: +30281083434, Fax: +302821093963, Email: [email protected] 1 INTRODUCTION Oliviculture has always been connected to the history of Crete and apparently dates back as far as 8.000 years. It is connected to the tradition, religion, art as well as the social and economic life of the inhabitants ever since civilization started leaving its mark on the island. Today, olive orchards constitute one of the most dominant elements in the natural environment of the island, covering 65% of the farming land, and offer employment to almost the majority of its farming families. Oliviculture together with tourism make up two of the most important economic resources in Crete. It offers a significant income to the island and constitutes an interesting and cherished activity to a large part of its inhabitants. The aim of this study was to identify the problems, to come up with ways to take advantage of new possibilities-opportunities and to apply modern proposals – trends in the field of oliviculture. The main topics of this study are: • Identification and study of oliviculture systems.