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Appetizers) Onion Flat Bread (“Focaccia”
“CICCHETTI” (Appetizers) Onion flat bread (“focaccia”), zucchini with oil and salt 2.00 Bruschetta with aubergine, smoked ricotta cheese and mortadella 4.00 Grilled Provolone cheese, crispy spicy salami, salads, rocket pesto 4.00 Scallop, potato and almonds 5.00 Porridge, peanut butter and vegetables 5.00 Fishburger with piadina, salads, cinnamon mayonnaise 7.00 NOT JUST EGGS… Quail egg in little pan with spinach and licorice 4.00 Scramble with walnuts, Gorgonzola cheese and honey 5.00 Two fried eggs with “Amatriciana” bacon 6.00 Blown vegetarian omelet 5.00 Sausage Hamburger stuffed with quail egg, mustard and sweet onion 7.00 3 mini-burgers, the two sauces with chips. Chicken-Veal-Bra sausage 13.00 5 “CICCHETTI” The Egg with pasta By surprise, minimum for two people 22.00 per person NOT JUST PASTA… Spaghetti with garlic, oil and ginger 9.00 Penne “Carbonara” with bread with truffle 9.00 ASIA-Pad Thai: Thai style rice noodles egg vegetables chicken 13.00 DESSERTS - Pepino penguins of cream - cream and chopped Gianduja hazelnuts - chocolate truffles and puffed rice, Purple acacia honey - fresh fruit salad and candied fruit, cream 6.00 My favourite drinks Soft drink from the fridge at your choice 5.00 Molecola - Cedrata - Chinotto BEER - Bulan blonde 5.6° - 5.4 ° Armaros amber The Antagonists 5.00 COCKTAILS Giniper Gin Tonic Fever Tree 12.00 Wodka Spirit (the only Italian vodka) and mandarin 12.00 Spritz-Europa Regina 10.00 Vermouth - ROSSO ANTICO on ice 6.00 BUBBLES by the glass Prosecco Valdobbiadene 5.00 - Tener Chardonnay Banfi 6.00 Cuvée Alta Langa Rosè Banfi 7.00 WINES - Chosen by the wide wines list of Birichin Restaurant THE EGG WINES ½ lt Nero d’Avola Az Agricola Rallo 5.00 - 1 lt 8.00 ½ lt Trebbiano d’Abruzzo Az Agricola Pepe 5.00 - 1 lt 8.00 Coffee Moka Lavazza - Clear spring water 1 euro Espresso 1 euro Free Service Batavia selection extra-virgin olive oil. -
Augusto Ponzio: a Brief Note on the “Italian Bakhtin”
Marcel Danesi AUGUSTO PONZIO: A BRIEF NOTE ON THE “ITALIAN BAKHTIN” 1. Introduction The link between dialogue and knowledge was established in the ancient world by the great teachers and philosophers of that world, from China to the Middle East, from north to south, east to west. It is probably the oldest implicit principle in history of how we gain understanding, and its validity is evidenced by the fact that it is still part of education and most forms of philosophical inquiry in all parts of the world today. Studying what dialogue is, therefore, is no trivial matter, if indeed it constitutes a powerful format for the construction, discovery, and acquisition of knowledge. It was used by Socrates, after all, in the form of a question-and-answer exchange as a means for achieving self-knowledge. Socrates believed in the superiority of dialectic argument over writing, spending hours in the public places of Athens, and engaging in dialogue and argument with anyone who would listen. The so-called “Socratic method” is still as valid today as it was then, betraying the implicit view that it is only through the humility that comes through dialogue that it becomes possible to grasp truths about the world. Through dialogue, in fact, we come to understand our own ignorance, which entices us forward to investigate something further. There really is no other path to understanding than the dialogic one – so it would seem. The modern-day intellectual who certainly understood this like very few others of his era was the late Russian philosopher and literary scholar Mikhail Bakhtin (1895-1975). -
Problems of Language in Welby's Significs
Problems of Language in Welby's Significs Introduction The term "significs" was coined by Victoria Lady Welby (1837-1912) toward the end of the last century to designate the particular bend she wished to confer on her studies on signs and meaning. Significs trascends pure descriptivism and emerges as a method for the analysis of sign activity, beyond logico-gnoseological boundaries, and, therefore, for the evaluation of signs in their ethical, esthetic and pragmatic dimensions. To carry out her work Welby was convinced that the instrument at her disposal, verbal language, should be in perfect working order. Consequently, the problem of reflecting on language and meaning in general immediately took on a double aspect as it also surfaced in her mind as the problem of the condition of the specific language through which she was thinking. After her death Welby was very quickly forgotten as an intellectual and until recent times, if she was ever remembered it was as Charles S. Peirces correspondent and not necessarily in her own right as the ideator of significs. Her influence has gone largely unnoticed having been most often than not unrecognized. In addition to her publications, Welby was in the habit of discussing her ideas in her letters and to this end corresponded with numerous intellectuals, many of whom she knew personally, including a part from Peirce, M. Bréal, B. Russell, H. and W. James, H. Bergson, R. Carnap, A. Lalande, F. Pollock, G.F. Stout, F.C.S. Schiller and C.K. Ogden, G. Vailati, M. Calderoni and many others. Ogden promoted significs as a university student during the years 1910- 1911, and contrihuted to spreading Welby's ideas. -
Augusto Ponzio the Dialogic Nature of Signs “Semiotics Institute on Line” 8 Lectures for the “Semiotics Institute on Line” (Prof
Augusto Ponzio The Dialogic Nature of Signs “Semiotics Institute on Line” 8 lectures for the “Semiotics Institute on Line” (Prof. Paul Bouissac, Toronto) Translation from Italian by Susan Petrilli --------------------------------------------------------------------------------------------------------------------- 7. Dialogism and Biosemiosis Bakhtinian dialogism and biosemiosis In light of the Bakhtinian notion of ‘dialogism,’ we have observed (see first lecture) that dialogue is neither the communication of messages, nor an initiative taken by self. On the contrary, self is always in dialogue with the other, that is to say, with the world and with others, whether it knows it or not; self is always in dialogue with the word of the other. Identity is dialogic. Dialogism is at the very heart of the self. The self, ‘the semiotic self’ (see Sebeok, Petrilli, Ponzio 2001), is dialogic in the sense of a species-specifically modeled involvement with the world and with others. The self is implied dialogically in otherness, just as the ‘grotesque body’ (Bakhtin 1965) is implied in the body of other living beings. In fact, in a Bakhtinian perspective dialogue and intercorporeity are closely interconnected: there cannot be dialogue among disembodied minds, nor can dialogism be understood separately from the biosemiotic conception of sign. As we have already observed (see Ponzio 2003), we believe that Bakhtin’s main interpreters such as Holquist, Todorov, Krysinsky, and Wellek have all fundamentally misunderstood Bakhtin and his concept of dialogue. This is confirmed by their interpretation of Bakhtinian dialogue as being similar to dialogue in the terms theorized by such authors as Plato, Buber, Mukarovsky. According to Bakhtin dialogue is the embodied, intercorporeal, expression of the involvement of one’s body (which is only illusorily an individual, separate, and autonomous body) with the body of the other. -
Cdo Menu-3.Pdf
Colazione – Breakfast 7:00 – 10:00 Pranzo – Lunch 12:00 – 15:00 Cena – Dinner 19:00 – 22:00 FUSION & STARTER CAPESANTE 'DIABLO' € 18 con tabbouleh di quinoa, burro agli agrumi e spezie (1,2,4,7,14)* ‘Diablo' scallops with quinoa tabbouleh, citrus butter and spices HIRAMASA AGLI AGRUMI € 16 con colatura di alici e mandarino cinese (4,6)* Hiramasa with citrus, anchovy sauce and Chinese mandarin PAN CON CHICHARRON (1,3) € 9 Peruvian pork sandwich PAN CON AVOCADO IN TEMPURA (1,3,5) € 9 Fried avocado sandwich TAR-TAR DI AVOCADO € 14 con cetriolo marinato, ravanelli e salsa kefir (7) Avocado tartare, marinated cucumber, radishes and kefir sauce POLPO CROCCANTE € 16 con burrata pugliese, crema di piselli, shiso & wasabi (1,6,7,9) Crispy octopus with Pugliese burrata, pea cream, shiso & wasabi TARTARE DI MANZO € 16 con crema fredda al parmigiano, kaffir lime e croccante d'uovo (1,3,7,10,12) Beef tartare, cold Parmesan cream, kaffir lime and crunchy egg SASHIMI DI ANGUS € 14 con meringhe di sesamo e soia, thay chilli aioli (3,6,10,11) Angus sashimi, sesame and soy meringues, Thai chilli garlic aioli * surgelati – frozen | ° abbattuti – blast chilled PRIMI – FIRST COURSES FUSILLORO VERRIGNI CACIO E PEPE CON RICCI DI MARE (1,4,7) € 23 Fusilloro Verrigni pasta with cacio cheese, wild pepper and sea urchin RISOTTO ALLO ZAFFERANO, KATSOUBUSHI E SALSICCIA DI BRA(4,6,9) € 24 Acquerello risotto with saffron, Katsoubuschi and Bra sausage SPAGHETTI AL POMODORO E BOTTARGA (1,4,7) €19 Spaghetti with tomato and bottarga RAVIOLI CON CAVIALE DI MELANZANA E TAHINA, -
Susan Petrilli READING AUGUSTO PONZIO, MASTER of SIGNS and LANGUAGES 1. the General Theoretical Framework Augusto Ponzio Is a Pi
Susan Petrilli READING AUGUSTO PONZIO, MASTER OF SIGNS AND LANGUAGES 1. The general theoretical framework Augusto Ponzio is a pivotal figure in two research fields that are closely related – semiotics and philosophy of language. The expression “philosophy of language” conveys the scope and orientation of his studies as he addresses problems relevant to semiotics from the perspective of philosophy of language, updated in light of latest developments in the sign sciences, from linguistics to biosemiotics. As such his approach may be more properly described as pertaining to general semiotics. However, Ponzio practices general semiotics in terms of critique and the search for foundations, which derives from his work in philosophy of language. As critique of semiotics, Ponzio’s general semiotics overcomes the delusory separation between the humanities, on the one hand, and the logico-mathematical and the natural sciences, on the other, evidencing instead the condition of interconnectedness among the sciences. His own semiotic research relates to different fields and disciplines, practicing an approach that is transversal and interdisciplinary, or if we prefer “undisciplined”, to use a concept theorized by Ponzio. Moreover, in such a framework general semiotics continues its philosophical search for sense. From this perspective Ponzio most significantly addresses the problem of the sense of science for human beings. 2. A semiotical- philosophical profile Augusto Ponzio (b. 17 February 1942) is Full Professor of Philosophy of Language and General Linguistics and member of the Department of Linguistic Practices and Text Analysis, Bari University, Italy. From 1981 to 1999 he directed the Institute of Philosophy of Language, which he founded at the Faculty of Foreign Literature and Languages in 1981. -
Ponzio Augusto Ponzio Philosophy of the Other Word and Literary Writing in Bakhtin and His Circle an Author's Importance Is Ob
Augusto Ponzio Philosophy of the Other Word and Literary Writing in Bakhtin and his Circle (Professor of Philosophy of Language and General Linguistics, University of Bari (Italy) An author’s importance is obvious when his writings engender many and different readings. Mikhail M. Bakhtin is an example. Clive Thomson (1983), already in the First International Colloquium (October 7-9, 1983) which he organized in Kingston (Ontario), observed that Bakhtin’s ideas have shown themselves to have considerable interdisciplinary potential. “The essential feature in the criticism that has been most fruitful to date is the way commentators have managed to meet Bakhtin on his own ground, and even more importantly, to expand the theoretical potential that is inherent in his work” (Thomson 1983: 252). I believe that one of the scholars who recognized the importance of the overall corpus of Bakhtin’s works as well as of his single texts, including those connected with the so-called Bakhtin Circle, was Vjaceslav V. Ivanov, author of the important essay “Znacenie idej M. M. Bachtina o znake, vyskazyvanii i dialoge dlja sovremennoj semiotiki”. This essay by Vjaceslav V. Ivanov (1973) together with Marxism and Philosophy of Language (which appeared in English (in 1973) as the translation of the Russian book of 1929 signed by Valentin N. Voloshinov) are the starting point of my interest in Bakhtin (see Ponzio 1980, 1981, 1983 [my paper presented at the First International Colloquium], 1990, 1992, 1993, 1994, 1997a, b, 2004d, 2006a, Ponzio with Petrilli 2000, 2005, and Petrilli 1996, 2004, 2007) also in connection with Emmanuel Levinas (see Ponzio 1994, 1996, 2006b). -
CARNE CRUDA Beef Carpaccio with Goat Cheese Cream 15 PEPERONE Baked Pepper Filled with Tuna, Anchiovies and Capers 15 FUNGO Po
CARNE CRUDA beef carpaccio with goat cheese cream 15 PEPERONE baked pepper filled with tuna, anchiovies and capers 15 FUNGO porcino mushroom in foil with e crunchy Joselito cheek 20 FIUME trout with fresh borlotti beans purée 15 MARE squid with squash mousse and stir-fried chickpeas 18 INSALATA amaranth, fermented purple cabbage, carrots and vegetable broth 14 TAJARIN homemade noodles “30 yolks” with Bra sausage ragout 15 RAVIOLI traditional “plin” with gravy 15 RISOTTO carnaroli risotto with Cherasco snails farsley sauce 18 BOTTONI homemade pasta filled with porcini mushrooms with mountain butter and marjoram 15 The price of the service is 3 Euro and include the welcome appetizer, bread and focaccia home baked every day. The price of the coffee Gianni Frasi selection is 3 Euro and it is served with petit fours. Water 3 Euro. FASSONA seared sirloin, onions and soft eggplant 25 BUE crunchy ox tongue with “bagnet verd” and daikon salad 18 FARAONA guinea fowl filled with hazelnut and black truffle bread and bitter salads 20 MERLUZZO black cod fillet sesame and caper powder, celery and potatoes 20 TRADITIONAL TASTING MENU TARTARE battuta al coltello e tartufo nero TAJARIN tagliatelle “ai 30 rossi” con ragout di salsiccia di Brà ROLLATA faraona ripiena alle nocciole tonde gentili e tartufo nero pane e insalate amare TRADIZIONE bunèt al cioccolato 45 euro ___________ According to seasonal availability and preparation dishes can contain frozen products. Please communicate to the waiting staff any food intolerance or allergy. . -
1 Augusto Ponzio THOMAS A. SEBEOK, HYBRID JOKE-TELLER
1 Augusto Ponzio THOMAS A. SEBEOK, HYBRID JOKE-TELLER We all know that Thomas A. Sebeok liked to tell jokes besides anecdotes, especially hybrid jokes. This was connected with his ‘professional activity’. In fact jokes, as a rule, are considered as “one form of narration”, hence a type of verbal art, even though they are normally accompanied by various gestural elements as accessories (manual and facial expressions, postures, and the like) which reinforce the facetiousness conveyed by the verbal expressions. But hybrid jokes are narrated, but only up to a point: the climax, and also sometimes several internal punch lines, can be delivered only by means of gestures. Why did Sebeok take a ‘professional’ interest in this subgenre of jokes? Because it confirms his critique of phonocentrism, a critique that is topical in his conception of semiotics, or doctrine of signs, as he says. All jokes are intrinsically pansemiotic configurations, in which the verbal twist is typically primary. Consequently jokes cannot be conveyed solely by nonverbal means. Instead hybrid jokes, if delivered face-to-face, must be accompanied by appropriate gesticulation. Their humor cannot be satisfying imparted in the dark or over the phone. If communicated in script, they must be illustrated by pictorial displays of various sorts. The funniness of the verbal portion of a hybrid joke falls off in proportion to – gestual or pictorial – visual elaboration. Sebeok dedicated an essay to hybrid jokes originally published in Athanor, X, 2. 1999/2000, La traduzione, edited by di S. Petrilli, and now in Global Semiotics (Sebeok 2001a). Sebeok extends the boundaries of traditional semiotics, which is vitiated by the fundamental error of mistaking a part (that is, human signs and in particular verbal signs) for the whole (that is, all possible signs, human and nonhuman). -
Paccheri Salsa Ai Tre Pomodori, Stracciatella, Basilico Paccheri Pasta, Three Tomatoes Sauce, Stracciatella Cheese, Basil
Semplicità in chiave gourmet per una cucina sempre in evoluzione in cui la cura degli ingredienti, la loro provenienza locale e le combinazioni armoniose firmano un menu inedito, dal carattere preciso, capace di coniugare gusto e salute grazie a preparazioni sane e bilanciate. Simplicity executed with a gourmet approach for a style of cooking in constant evolution. The focus on ingredients and their origin together with researched pairings and a mindful approach, create a unique and balanced menu that combines taste with health. Executive chef Luca Gubelli SIMBOLOGIA-ALLERGENI SYMBOLOGY-ALLERGENS Si informa la gentile clientela che per eventuali allergie e/o intolleranze alimentari è presente e consultabile l’elenco dei prodotti contenenti allergeni. Tutte le preparazioni da forno e non sono fatti in casa e potrebbero essere abbattuti a -18° per garantire la sicurezza alimentare e mantenerne le proprietà organolettiche. Per maggiori informazioni rivolgersi al personale. We kindly inform our guests to refer to the allergens list to know what items are contained in our menu. All preparations are home made and deep frozen at -18° to guarantee food security and to maintain organoleptic properties. For more information please contact our staf. Glutine Crostacei e derivati Gluten Shellfish and derivatives Soia e derivati latte, tofu, spaghetti, etc. Uova e derivati Soy and derivatives Eggs and derivatives Frutta a guscio e derivati Pesce e derivati Nuts and derivatives Fish and derivatives Semi di sesamo e derivati Arachidi e derivati Sesame seeds and derivatives Peanuts and derivatives Lupino e derivati Latte e derivati Lupin beans and derivatives Milk and derivatives Molluschi e derivati Sedano e derivati Mollusc and derivatives Celery and derivatives Anidride solforosa e solfiti in concentrazioni Senape e derivati superiori a 10 mg/kg Mustard and derivatives Sulphur dioxide and sulphites in concentrations above 10 mg/kg Il pesce destinato ad essere consumato crudo è stato sottoposto a trattamento di boni fica preventiva conforme alle prescrizioni del REG. -
Deed, Otherness and Love in Bakhtin and Peirce
The International Association for Semiotic Studies L'Association internationale de Sémiotique Asociación internacional de semiótica Internationale Vereinigung für Semiotik Southeast European Center for Semiotic Studies NEW SEMIOTICS Between Tradition and Innovation NEW SEMIOTICS Between Tradition and Innovation SEMIOTICS NEW SEMIOTICS SEMIOTICS Between Tradition and Innovation SEMIOTICS 12th WORLD CONGRESS OF SEMIOTICS Sofia 2014 New Bulgarian University Between Tradition and Innovation and Between Tradition NEW SEMIOTICS New Semiotics Between Tradition and Innovation Nueva Semiótica entre tradición e innovación la Nouvelle Sémiotique entre tradition et innovation Proceedings of the 12th World Congress of the International Association for Semiotic Studies (IASS/AIS) Sofia 2014 16-20 September New Bulgarian University Editor in Chief Kristian Bankov Editors Ivan Kasabov Mony Almalech Borislav Gueorguiev George Tsonev Reni Iankova Dimitar Trendafilov Ivo Iv. Velinov Yagodina Manova Boyka Batchvarova ISSN 2414-6862 ISBN 978-954-535-943-9 © NBU Publishing House & IASS Publications, 2017 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers. The International Association for Semiotic Studies L'Association internationale de Sémiotique Asociación internacional de semiótica Internationale Vereinigung für Semiotik Southeast European Center for Semiotic Studies NEW SEMIOTICS Between Tradition and Innovation 12th WORLD CONGRESS OF SEMIOTICS Sofia 2014 New Bulgarian University CONTENTS INTRODUCTION 15 AN INTERVIEW WITH UMBERTO ECO (1932-2016) 19 ENTREVISTA A UMBERTO ECO (1932-2016) 24 HONORARY GUEST SPEAKERS LANGUAGE-GAMES AS A FOCAL NOTION IN LANGUAGE THEORY Jaakko Hintikka 33 HIDDEN SIGNS. -
Cover Charge and Service €0
MENEGHINO Meneghino is a character from the commedia dell’arte who reveals himself without a mask. This makes him a free and unconventional character who always expresses his strong and indipendent personality WHILE YOU WAIT.... Milanese Style Meatballs...6,00 Breadsticks...3,00 SARDINES FROM CANTABRICO, warm rosemary focaccia bread, roasted peppers and alpine butter...20,00 CHEESE SELECTION with home made mustard and Thun honey...16,00 COVER CHARGE AND SERVICE €0 STARTERS MAIN COURSE TROUT SASHIMI FICATUM CHICKEN’ROLL cocumber juice, lime, mint, trout roe and yogurt...18,00 and peperonata with aromatic herbs...26,00 AUBERGINE FLAN FRESHWATER FISH AND CHIPS tomatoes sauce and basil oil...16,00 Trout, grayling, sardines, chips and tartar sauce...24,00 SAUTEED BORAGE BOILED MEAT SALAD with toscanelli beans, toasted bread and candied chili peppers...24,00 Tropea onion and spicy “salsa verde”...18,00 BROWNED BEEF DIAPHRAGM RAW YELLOW TOMATO CREAM mashed potatoes, sour aubergine and shallot mayonnaise...24,00 home-made stracciatella cheese and basil breadcrumb...16,00 FIRST COURSE OUR “EVER GREEN” “PAPPA AL POMODORO” “PASTIFICIO MANCINI” MEZZE MANICHE WITH TOMATO SAUCE...18,00 San Marzano tomatoes and bread...18,00 PIEDMONT FASSONE BEEF CARPACCIO lodigiano cheese, salad and balsamic vinegar sauce...18,00 RISOTTO WITH SLIGHTLY SMOKY SWEET PEPPER raw Bra sausage FASSONE BEEF TARTARE and chilli pepper sardinella from Lampedusa ... 18,00 anchovy paste from Puglia, lemon zest and radish ...30,00 MILANESE STYLE RISOTTO WITH OSSOBUCO...30,00 POTATO