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Issues and Decision Memo for Final
A-475-818 A-489-805 Sunset Review - 2018 Public Document AD/CVD Operations VI: DD, SH DATE: November 28, 2018 MEMORANDUM TO: Gary Taverman Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations, performing the non-exclusive functions and duties of the Assistant Secretary for Enforcement and Compliance FROM: James Maeder Associate Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations performing the duties of Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations SUBJECT: Issues and Decision Memorandum for Final Results of the Expedited Fourth Sunset Reviews of the Antidumping Duty Orders on Certain Pasta from Italy and Turkey I. Summary We have analyzed the substantive responses of interested parties in the fourth sunset reviews of the antidumping duty (AD) orders1 covering certain pasta (pasta) from Italy and Turkey. We recommend that you approve the positions described in the “Discussion of the Issues” section of this memorandum. Below is the complete list of the issues in these sunset reviews for which we received substantive responses: 1. Likelihood of continuation or recurrence of dumping; and 2. Magnitude of the margins likely to prevail. II. Background On August 1, 2018, the Department of Commerce (Commerce) published the notice of initiation of the fourth sunset reviews of the Orders, pursuant to section 751(c) of the Tariff Act of 1930, 1 See Notice of Antidumping Duty Order and Amended Final Determination of Sales at Less Than Fair Value: Certain Pasta from Turkey, 61 FR 38545 (July 24, 1996); See Notice of Antidumping Duty Order and Amended Final Determination of Sales at Less Than Fair Value: Certain Pasta from Italy, 61 FR 38547 (July 24, 1996) (collectively, the Orders). -
Italia / Italy
XIII IAAF World Championships Daegu (KOR) - 27 agosto-4 settembre Italia / Italy I componenti della staffetta 4x100 azzurra medaglia d’argento agli Europei 2010 di Barcellona The Italian 4x100 team, silver medallist at the 2010 European Championships of Brarelona La Delegazione The Delegation FIDAL La Delegazione / The Delegation Federazione Italiana Alberto Morini Capo Delegazione / Head of the Delegation di Atletica Leggera Franco Angelotti Consigliere Addetto / Council Member Italian Athletics Federation Francesco Uguagliati Direttore Tecnico / Technical Director Via Flaminia Nuova, 830 00191 Roma, Italia Vittorio Visini Assistente D.T. / Assistant to TD www.fidal.it Rita Bottiglieri Team Manager Francesco Cuccotti Team Manager Presidente /President Marco Sicari Addetto Stampa / Press Officer Franco Arese Pierluigi Fiorella Medico / Doctor Giuseppe Fischetto Medico / Doctor Consiglieri Antonio Abbruzzese Fisioterapista / Physio Council Members Maria M. Marello Fisioterapista / Physio Alberto Morini (Vice Presidente Vicario / Senior Vice President ) Filippo Di Mulo Tecnico / Coach Adriano Rossi (Vice Presidente / Giuseppe Mannella Tecnico / Coach Vice President ) Roberto Pericoli Tecnico / Coach Stefano Andreatta Fabio Pilori Tecnico / Coach Franco Angelotti Roberto Piscitelli Tecnico / Coach Marcello Bindi Nicola Silvaggi Tecnico / Coach Giovanni Caruso Angelo Zamperin Tecnico / Coach Alessandro Castelli Augusto D’agostino Michele Basile Tecnico Personale / Personal Coach Francesco De Feo Riccardo Ceccarini Tecnico Personale / Personal -
Antipasti Pasta Beverages
Antipasti Tiny lettuces, sunchokes, apple, saba, calyroad cows milk cheeses 14. Crispy brussels sprouts with blood orange, sopressata & chicory 14. Roman fried cauliflower, mint, capers, lemon 10. Gulf snapper ceviche, citrus tapenade, coriander, sweet potato chips 16. Wild calamari in Sicilian tomato brodetto with pine nuts and caperberries 14. PSM Smoked prosciutto, buttermilk piadina, my ricotta, pineapple mostarda 15. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Bruschetta banh mi, overnight pork, chicken liver, giardiniera, jalapeno 13. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Crispy white lasagna slab, jalapeno pesto, crème fraiche, salanova 17. Southern fried chicken parm with creamy collards & fusilli 19. Penne al pomodoro, alta cucina tomatoes, toasted garlic, my ricotta 17. FRESH Wide pappardelle, bolognese gravy, american parm 16. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. Chicken liver ravioli, apple marmellata, ceci, scattered herbs 19. Ricotta gnocchi, winter vegetables, smoked salata, tomato passato 17. EXTRUDED / HAND- MADE Garganelli, smoked bacon, bronzed brussels sprouts, butternut, sage 18. Occhi di lupo, lamb/fennel sausage, young rapini, sardinian pecorino 19 Tortellini en brodo, rabbit cacciatore, oyster mushrooms, green olives 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with marmellata, walnut & ginger snap crumble 10. Big Ry’s chocolate “éclair”, mousse, feuilletine, tree nut brittle 10. Apple upside-down cake, praline pecan gelato, oat streusel 9. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. -
Fascist Italy's Aerial Defenses in the Second World War
Fascist Italy's Aerial Defenses in the Second World War CLAUDIA BALDOLI ABSTRACT This article focuses on Fascist Italy's active air defenses during the Second World War. It analyzes a number of crucial factors: mass production of anti- aircraft weapons and fighters; detection of enemy aircraft by deploying radar; coordination between the Air Ministry and the other ministries involved, as well as between the Air Force and the other armed services. The relationship between the government and industrialists, as well as that between the regime and its German ally, are also crucial elements of the story. The article argues that the history of Italian air defenses reflected many of the failures of the Fascist regime itself. Mussolini's strategy forced Italy to assume military responsibilities and economic commitments which it could not hope to meet. Moreover, industrial self-interest and inter-service rivalry combined to inhibit even more the efforts of the regime to protect its population, maintain adequate armaments output, and compete in technical terms with the Allies. KEYWORDS air defenses; Air Ministry; anti-aircraft weapons; bombing; Fascist Italy; Germany; radar; Second World War ____________________________ Introduction The political and ideological role of Italian air power worked as a metaphor for the regime as a whole, as recent historiography has shown. The champions of aviation, including fighter pilots who pursued and shot down enemy planes, represented the anthropological revolution at the heart of the totalitarian experiment.1 As the Fascist regime had practiced terrorist bombing on the civilian populations of Ethiopian and Spanish towns and villages before the Second World War, the Italian political and military leadership, press, and industrialists were all aware of the potential role of air 1. -
Retail Product List-Dried Foods
Item Description Dried Foods: Beans, Fruits, Mushrooms & Pasta Dried Foods:dr apricot c apricot whole pitted dried - case..5 pounders Dried Foods:dr bean vanilla* beans vanilla bourbon Madagascar dried - each..4 ounce package..**Special Order** Dried Foods:dr beans black 10 beans black pre-washed dried ..10 pound box Dried Foods:dr beans black 50 beans black pre-washed dried..C & F 50 pound bag Dried Foods:dr beans cannelini beans cannelini dried - case..10 pound box Dried Foods:dr beans garb 10 beans garbanzo dried - case..10 pounds Dried Foods:dr beans garb 25 beans garbanzo (chick peas) dried - case..25 pounds Dried Foods:dr beans garb 50* beans garbanzo (chick peas) dried..50 pounds..**Special Order** Dried Foods:dr beans kid dk 10 beans kidney red light dry - case..10 pound box Dried Foods:dr beans kid dk 25 beans kidney red dark dry - bag..25 pound bag Dried Foods:dr beans kid dk 50 beans kidney red dark dry - bag..40 pound bag Dried Foods:dr beans navy 10 beans navy dried - case..10 pounds Dried Foods:dr beans navy 50* beans navy dried - case..50 pounds..**Special Order** Dried Foods:dr beans navy e beans pea navy white dried - each..5 pound bag Dried Foods:dr beans pinto 20 beans pinto dried..20 pounds Dried Foods:dr beans pinto 25 beans pinto dried..25 pounds Dried Foods:dr beans pinto 50* beans pinto dried - case..Heartland 50 pound bag..**Special Order** Dried Foods:dr cherry c* cherry montmorency dried - case..5 pounds..**Special Order** Dried Foods:dr craisins c cranberry sweetened dried - case..Ocean Spray 2 / 3 pounds Dried -
Antipasti Pasta Beverages
Antipasti Buttermilk piadina, smoked prosciutto, ricotta, honey, radicchio 15. Crispy brussels sprouts, hummus, meyer lemon, french curry 13. Gulf tuna crudo, tangerine, ginger, tiny coriander, puffed middlins 17. Vegetarian caesar, bambi romaine, roasted sunchokes, hakurei, crostini 14. Wild calamari in sicilian tomato brodetto with pine nuts and caperberries 14. Roman fried cauliflower, mint, capers, lemon 11. Pork belly bruschetta, chicken liver mousse, fall kimchi, palm sugar 13. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Southern fried chicken parm with creamy collards & fusilli 19. Crispy white lasagna slab, tennessee pecorino, “tricolore” sauce 17. FRESH Squash tortelloni, guanciale, kale, sage, apple marmellata 19. Wide pappardelle, bolognese gravy, american parm 18. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. EXTRUDED / HAND- MADE Blackened red fish, soft polenta, meyer lemon butter, rainbow chard 19. BoccaLupo ramen, collard/pork belly brodo, momofuku egg, boiled peanuts 19. Occhi di lupo, lamb sausage, broccoli, smoked tomato, covington feta 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with poached pear & gingersnap crumbs 8. Big Ry’s chocolate “éclair”, mousse, feuilletine, candied tree nuts 10. Caramel apple tart, brown butter gelato, pecan sandie, mascarpone 10. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. . -
Barilla Instant Win Program OFFICIAL RULES
Barilla Instant Win Program OFFICIAL RULES NO PURCHASE NECESSARY TO ENTER OR WIN. A PURCHASE DOES NOT INCREASE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED. Barilla Instant Win Program ("Promotion") begins at 9:00:00 AM Eastern Time (“ET”) on October 5, 2017 and ends at 11:59:59 PM ET on December 23, 2017 (“Promotion Period”). The Promotion contains a game of chance (“Sweepstakes”). The computer clock of Administrator is the official time-keeping device in the Promotion. 1. ELIGIBILITY: The Promotion is open only to legal residents of 50 United States and the District of Columbia, who are at least 18 years of age or older at the time of Promotion registration. Employees of Barilla America Inc. (“Sponsor”), Snipp Interactive, InMarketing Services, Realtime Media LLC (“Administrator”) their respective parent companies, affiliates, subsidiaries, advertising, and fulfillment and marketing agencies, (collectively, “Promotion Parties”) their immediate families (parent, child, sibling & spouse and their respective spouses, regardless of where they reside) and persons living in the same households as such individuals (whether related or not) are not eligible to participate in the Promotion. By participating, you agree to these Official Rules and to the decisions of the judges and Sponsor, which are final and binding in all respects. Void in any state not listed above and where prohibited by law, rule or regulation. All federal, state and local laws and regulations apply. 2. HOW TO PARTICIPATE: There are two (2) ways to participate in the Promotion which are detailed below: a) PURCHASE METHOD: To participate, purchase either of the combinations of Barilla products outlined below within one (1) transaction, from any retailer (“Qualifying Purchase”). -
BARILLA PASTA Thinner and Narrower
LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads. -
Record Storici
RECORD STORICI I primati Mondiali, Europei, Olimpici stabiliti dagli atleti italiani A scorrere le vecchie carte, si rintracciano numerose grandi prestazioni che gli atleti italiani hanno ottenuto nel Secolo XX. Prestazioni delle quali, per la gran parte, si è persa memoria. Quindi, appare opportuno riproporle in quella che potrebbe essere una delle voci di un nostro “ABBECEDARIO” di atletica, un testo di lettura per le prime classi dei dirigenti federali. Il primo record da ricordare, dei più nobili, è quello di Dorando Pietri a Londra 1908: un proto-primato nella Maratona (come avrebbe scritto Bruno Bonomelli …) cancellato alla pari della sua vittoria. Gli ultimi, già molto lontani nel tempo, sono quelli che Maurizio Damilano ha ottenuto sulla pista di Cuneo nell’autunno 1992. Fra mezzo, molti riscontri tecnici di notevole significato temporale e storico. Nelle tabelle che seguono si è tentato un primo elenco – in ordine cronologico – di tutti quei record Mondiali , Europei e Olimpici che hanno fatto la storia dell’atletica italiana, oltre ad una appendice per non tralasciare una serie di risultati che, per vari motivi, non hanno goduto del crisma dell’ufficialità. In chiave storica va ricordato che la federazione italiana è stata fondata a Milano il 21 ottobre 1906 e che la IAAF ha preso corpo a Berlino nell’ agosto 1913 , dopo che il 17 luglio 1912 i rappresentanti di 17 nazioni – riunitisi a Stoccolma durante i Giochi Olimpici (e tra i quali non figurava nessun italiano) – avevano stabilito di costituire una struttura internazionale che regolamentasse norme e primati dell’atletica leggera. Tra i primi atti della IAAF fu proprio la stesura di una prima lista di record mondiali che venne presentata nel 1914. -
7 May to 13 May 2017 Sunday, 7 May MILANO - PARMA Presented by 1 We Meet at Milano Malpensa Airport at 12Pm to Begin Our Gastronomic Adventure of Parma
with Carmel Ruggeri PARMA & Chef Luca Ciano 7 May to 13 May 2017 sunday, 7 may MILANO - PARMA presented by 1 We meet at Milano Malpensa airport at 12pm to begin our gastronomic adventure of Parma. We make our way to our hotel Grand Hotel De Ville and in the afternoon take a walk around Parma. In the evening we dine at one of Parma’s traditional restaurants where we will enjoy Emilia Romagna classics such as pappardelle al ragù Join restaurateur di strolghino (local salami) or tortelli d’erbetta (pasta filled with green vegetables and ricotta) Carmel Ruggeri and and local salumi specialties. Luca Ciano, multi award winning chef and author dinner from the Lombardy region monday, 8 may on a special food tour of 2 PARMA Parma in northern Italy. This morning we head straight to Academia Barilla, an international project devoted to safeguarding, developing and promoting the Parma is famous for its rich regional Italian gastronomic culture as a unique world heritage. Here Chef Luca Ciano will gastronomical tradition present our first hands-on cooking class and take us through a three course menu of Emilia and local produce such Romagna classics including: torta fritta with as Parmigiano Reggiano local salumi misti, filled hand made pasta with erbette, Rosa di Parma (pork tenderloin stuffed cheese and Prosciutto with Parmigiano - Reggiano and prosciutto) plus dessert. We will be well equipped with take di Parma and dishes such home momentos including aprons, chef hats, as stuffed pasta recipes, photos and a certificate at the conclusion of the class. “tortelli d’erbetta” and Lunch will be followed in the prestigious “anolini in brodo”. -
Pasta Packaging
ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them. -
Ai Fiori in the Groove
2011 2 0 1 altamarea group 1 ai fiori THE RIVIERA BLOOMS IN NEW YORK: AI FIORI IN THE GROOVE: FRENCH SERVICE, ITALIAN HEART Private DINING: have IT YOUR way MEDITERRANEAN INSPIRATION: PLATING THE RIVIERA FROM PROVENCE TO LIGURIA: MICHAEL WHITE’S TRAVELS Terroir -“The total natural environment of any viticultural site, as defined in terms of climate, sunlight, geography, wind and soil/water relations.”—Dino Tantawi www.vignaioliamerica.com VignaioliAdFINAL.indd 1 5/31/11 3:01 PM AI FIORI IS BLOSSOMING When Michael and I first met, our personalities and our food vision instantly clicked. I am a businessman with a passion for food, and he is a great culinary mind with a passion for business. —Ahmass Fakahany So when we started to come up with the concept about a menu that could create a bit of excitement lot of research to convey this theme of accessible for Ai Fiori, we looked at it from both a culinary and still be original and different from what is elegance, bearing in mind that you have a New and business perspective. Because the space already available and done so well in other New York palate to please and a Michael White clientele. was in a hotel, the new Setai Fifth Avenue, whose York establishments. We came up with our own We have a deep pasta section on the menu for this clientele is decidedly European, we felt this alone niche—for example, including vichyssoise and reason. It is a reminder of our roots and gives all would mean we weren’t confined to just Italian bouillabaisse, but with a little twist to them.