Chapter 18 Application of the Drought Management Guidelines in Italy
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Beyond the Consensus 1St Canadian Infantry Division at Agira, Sicily 24-28 July 1943
Canadian Military History Volume 19 Issue 2 Article 4 2010 Beyond the Consensus 1st Canadian Infantry Division at Agira, Sicily 24-28 July 1943 Grant N. Barry Follow this and additional works at: https://scholars.wlu.ca/cmh Part of the Military History Commons Recommended Citation Grant N. Barry "Beyond the Consensus 1st Canadian Infantry Division at Agira, Sicily 24-28 July 1943." Canadian Military History 19, 2 (2010) This Article is brought to you for free and open access by Scholars Commons @ Laurier. It has been accepted for inclusion in Canadian Military History by an authorized editor of Scholars Commons @ Laurier. For more information, please contact [email protected]. : Beyond the Consensus 1st Canadian Infantry Division at Agira, Sicily 24-28 July 1943 Beyond the Consensus 1st Canadian Infantry Division at Agira, Sicily 24-28 July 1943 Grant N. Barry n the dark of night on 24-25 July 1943 Accordingly, 1 CID was ordered a platoon of Canadian infantry sits Abstract: From 24-28 July 1943, 1st to penetrate the mountainous interior I Canadian Infantry Division attacked quietly on the second of three Axis- Axis forces deeply entrenched on three of central Sicily, pivot east and roll dominated ridges between the Sicilian large ridges that stood between the enemy defences toward the Catania towns of Nissoria and Agira. Engines Sicilian towns of Nissoria and Agira. To Plains. Having already pushed 50 noises break the silence of the night date, historians have suggested that miles inland to Giarratana, on the as three personnel transports roll up 1st Canadian Infantry Brigade (1 CIB) night of 14-15 July 1 CID resumed failed in its attempt to unseat a small the highway between the towns. -
A New European Rapid Railway Line in Sicily
A New European Rapid Railway Line in Sicily Faculty of Civil and Industrial Engineering Department of Civil Constructional and Environmental Engineering Master’s degree in Transport Systems Engineering Supervisor: Candidate: Prof. Stefano Ricci Atieh KianiNejadOshah 1734077 Co-Supervisor: Ing. Pierangelo Rivoli A.A 2017-2018 Contents List of Figures: ........................................................................................................................................... 5 List of Tables: ............................................................................................................................................ 8 Acronyms .................................................................................................................................................. 9 Acknowledgments ................................................................................................................................... 10 1 Abstract ............................................................................................................................................ 11 2 Introduction and purpose of the research ...................................................................................... 12 2.1.1 Main constraints of the existing line: ............................................................................... 14 2.1.2 Objective: Improvement of Railway Accessibility in Palermo-Catania ............................ 16 3 General review of Capacity Methodologies ................................................................................... -
2019 Annual Report
(Translation from the Italian original which remains the definitive version) 2019 ANNUAL REPORT CONTENTS (Translation from the Italian original which remains the definitive version) 2019 ANNUAL REPORT 1 Chairman’s letter 3 Group highlights 9 Directors’ report 16 Directors’ report and consolidated non-financial statement pursuant to Legislative decree no. 254 of 30 December 2016 17 Business model 23 Report on corporate governance and the ownership structure 25 The group’s financial position and performance 49 Segment reporting 58 Ferrovie dello Stato Italiane S.p.A.’s financial position and performance 69 Investments 72 Research, development and innovation 81 Context and focus on the FS Italiane group 83 Stakeholder engagement 109 Commitment to sustainable development 111 Main events of the year 139 Risk factors 146 Travel safety 156 Other information 157 The parent’s treasury shares 164 Related party transactions 165 Outlook 166 Consolidated financial statements of the Ferrovie dello Stato Italiane group as at and for the year ended 31 December 2019 168 Consolidated financial statements 169 Notes to the consolidated financial statements 175 Annexes 288 Separate financial statements of Ferrovie dello Stato Italiane S.p.A. as at and for the year ended 31 December 2019 306 Financial statements 307 Notes to the separate financial statements 313 Proposed allocation of the profit for the year of Ferrovie dello Stato Italiane S.p.A. 380 Annual report 2 Chairman’s letter Dear Shareholder, The health emergency we currently face has shattered the status quo and lends particular significance to the customary submission of the draft annual report to our shareholder. -
Pagnotta Del Dittaino” Dop
Ministero delle politiche agricole alimentari e forestali DIPARTIMENTO DELLE POLITICHE COMPETITIVE, DELLA QUALITA' AGROALIMENTARE, IPPICHE E DELLA PESCA DIREZIONE GENERALE PER LA PROMOZIONE DELLA QUALITÀ AGROALIMENTARE E DELL'IPPICA EX PQA III DISCIPLINARE DI PRODUZIONE “PAGNOTTA DEL DITTAINO” DOP Art. 1 – Denominazione La Denominazione di Origine Protetta “Pagnotta del Dittaino” è riservata al pane che risponde alle condizioni ed ai requisiti posti dal Reg. UE 1151/2012 e stabiliti nel presente disciplinare di produzione. Art. 2 – Caratteristiche del prodotto All’atto dell’immissione al consumo la dop “Pagnotta del Dittaino” si presenta nella tradizionale forma rotonda con una pezzatura compresa tra 500 e 1.100 gr ovvero come mezza pagnotta affettata e possiede le seguenti caratteristiche sensoriali: 1. crosta dello spessore compreso tra 3 e 4 mm; 2. tenacità della crosta media; 3. mollica di colore giallo tenue ed alveolatura a grana fine, compatta ed uniforme; 4. elasticità della mollica (espressa come tempo di recupero del volume originario una volta rimossa la pressione delle dita) elevata con recupero veloce e totale; 5. umidità del prodotto non oltre il 38%; 6. mantenimento delle caratteristiche sensoriali (odore, sapore, freschezza protratte fino a 5 giorni dalla data di produzione). Art. 3 – Zona di produzione La zona di produzione della DOP “Pagnotta del Dittaino” interessa i comuni di Agira, Aidone, Assoro, Calascibetta, Enna, Gagliano Castelferrato, Leonforte, Nicosia, Nissoria, Piazza Armerina, Regalbuto, Sperlinga, Valguarnera Caropepe, Villarosa in provincia di Enna ed i comuni di Castel di Iudica, Raddusa e Ramacca in provincia di Catania. 1/8 Art. 4 – Prova dell’origine Ogni fase del processo produttivo deve essere monitorata documentando per ognuna gli input e gli output. -
Coastal Models and Beach Types in Ne Sicily: How Does Coastal Uplift Influence Beach Morphology?
Il Quaternario Italian Journal of Quaternary Sciences 19(1), 2006 - 103-117 COASTAL MODELS AND BEACH TYPES IN NE SICILY: HOW DOES COASTAL UPLIFT INFLUENCE BEACH MORPHOLOGY? Sergio Longhitano1, Angiola Zanini2 1 Dipartimento di Scienze Geologiche, Università degli Studi della Basilicata Campus di Macchia Romana, 85100, Potenza; e-mail: [email protected]. 2 Dipartimento di Scienze Geologiche, Università degli Studi di Catania Corso Italia 55, 95100, Catania; e-mail: [email protected]. ABSTRACT: S. Longhitano, A. Zanini, Coastal models and beach types in NE Sicily: how does coastal uplift influence beach morpho- logy? (IT ISSN 0394-3356, 2005). This paper compares morphological and sedimentary characters of beach types occurring along the Ionian coastline of NE Sicily and local coastal uplift rates, with the aim of evaluating how vertical coastal movements influence beach morphologies. The Ionian coastline of NE Sicily may be divided into many coastal provinces and subprovinces, following the relative positions that each segment of littoral occupies within the general geological setting of the central Mediterranean. This coastline runs perpendicu- larly along the Africa-Europe plate boundary, crossing successions belonging to the chain, volcanic products, a foredeep and a fore- land sector. In this paper only the northern sector, pertaining to the chain and volcanic coastal provinces, is examined. From the south to the northern edge of NE Sicily, four main localities were chosen for examination: (i) Capo Peloro/Messina; (ii) Taormina/Giardini-Naxos; (iii) Riposto/Praiola; (iv) Ognina/Catania. In these sites, a series of combined observations on the gradient of the nearshore profile, grain size of sediments, local water dyna- mics, and uplift rates identified classes of distinct beach types and models. -
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
foods Article Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt Elena Arena 1 , Serena Muccilli 2, Agata Mazzaglia 1, Virgilio Giannone 3, Selina Brighina 1, Paolo Rapisarda 2, Biagio Fallico 1 , Maria Allegra 2 and Alfio Spina 4,* 1 Di3A—Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy; [email protected] (E.A.); [email protected] (A.M.); [email protected] (S.B.); [email protected] (B.F.) 2 CREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale (Catania), Italy; [email protected] (S.M.); [email protected] (P.R.); [email protected] (M.A.) 3 DSAAF—Dipartimento di Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, Ed. 4, 90128 Palermo, Italy; [email protected] 4 CREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Cerealicoltura e Colture Industriali, Corso Savoia 190, 95024 Acireale (Catania), Italy * Correspondence: alfi[email protected] Received: 11 May 2020; Accepted: 4 June 2020; Published: 5 June 2020 Abstract: Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell®) on bread-quality parameters and shelf-life. -
Physico-Chemical Properties and Sensory Profile Of
Food Chemistry 241 (2018) 242–249 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Physico-chemical properties and sensory profile of durum wheat Dittaino MARK PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production Virgilio Giannonea, Mariagrazia Giarnettib,Alfio Spinac, Aldo Todaroa, Biagio Pecorinod, ⁎ Carmine Summob, Francesco Caponiob, Vito Michele Paradisob, Antonella Pasqualoneb, a Department of Agricultural and Forest Sciences, University of Palermo, Viale delle Scienze Ed. 4, 90128 Palermo, Italy b Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy c Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Centro di Ricerca per la Cerealicoltura e le Colture Industriali, Corso Savoia 190, 95024 Acireale, Italy d Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy ARTICLE INFO ABSTRACT Keywords: To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a Durum wheat bread sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with Re-milled semolina the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number Quality control (533–644 s), protein content (12.0–12.3 g/100 g d.m.), gluten content (9.7–10.5 g/100 g d.m.), yellow index Sensory profile (18.0–21.0), water absorption (59.3–62.3 g/100 g), farinograph dough stability (171–327 s), softening index Texture − − (46–66 B.U.), alveograph W (193 × 10 4–223 × 10 4 J) and P/L (2.2–2.7). -
Sicily, Italy Fact File Human Geography
Sicily, Italy Fact File Sicily is an island off the coast of Italy. Human Geography Population The population of Sicily is 5.1 million. Area Sicily covers an area of 25,711 km². Language The native language spoken is Sicilian which is a type of Italian. Italian is Sicily’s official language. Cities The largest city in Sicily is Palermo with a population of 675,000. Other large cities include Catania, Syracuse Religion and Messina. The main religion in Sicily is Roman Catholicism. Natural resources The main natural resources of Sicily are sulfur, salt, natural gas Exports and petroleum. Sicily exports fruits and vegetables, sulfur, wine, salt, oil and fish. Sicily has many famous castles, temples and Land Mark cathedrals. The Valle dei Templi (Valley of the Temples) has many surviving ancient Greek temples, including the Temple of Concordia. visit twinkl.com Page 1 of 2 Physical Geography Sicily, Italy Fact File Climate Sicily has a Mediterranean Rivers climate with mild wet The three largest rivers in Sicily are the winters and dry hot summers. Salso (144km), The Simeto (113km) and the Temperature Belice (107km). Average Temperatures are 15ºC in January and Relief 30ºC in July. Sicily is mostly hilly with many Rainfall mountain ranges. The highest point is Mount Etna (3,329m) which is the Sicily gets 61.5 cm of rain in largest active volcano in Europe! one year. There is very little rain in summer. Snow Snow is rare apart from the summit of Mount Etna, which is usually snow-capped from October to May. Beaches Biome Sicily is an island and has many beautiful Sicily has a Mediterranean beaches including Mondello Beach and biome. -
List of Rivers of Italy
Sl. No Name Draining Into Comments Half in Italy, half in Switzerland - After entering Switzerland, the Spöl drains into 1 Acqua Granda Black Sea the Inn, which meets the Danube in Germany. 2 Acquacheta Adriatic Sea 3 Acquafraggia Lake Como 4 Adda Tributaries of the Po (Left-hand tributaries) 5 Adda Lake Como 6 Adige Adriatic Sea 7 Agogna Tributaries of the Po (Left-hand tributaries) 8 Agri Ionian Sea 9 Ahr Tributaries of the Adige 10 Albano Lake Como 11 Alcantara Sicily 12 Alento Adriatic Sea 13 Alento Tyrrhenian Sea 14 Allaro Ionian Sea 15 Allia Tributaries of the Tiber 16 Alvo Ionian Sea 17 Amendolea Ionian Sea 18 Amusa Ionian Sea 19 Anapo Sicily 20 Aniene Tributaries of the Tiber 21 Antholzer Bach Tributaries of the Adige 22 Anza Lake Maggiore 23 Arda Tributaries of the Po (Right-hand tributaries) 24 Argentina The Ligurian Sea 25 Arno Tyrrhenian Sea 26 Arrone Tyrrhenian Sea 27 Arroscia The Ligurian Sea 28 Aso Adriatic Sea 29 Aterno-Pescara Adriatic Sea 30 Ausa Adriatic Sea 31 Ausa Adriatic Sea 32 Avisio Tributaries of the Adige 33 Bacchiglione Adriatic Sea 34 Baganza Tributaries of the Po (Right-hand tributaries) 35 Barbaira The Ligurian Sea 36 Basentello Ionian Sea 37 Basento Ionian Sea 38 Belbo Tributaries of the Po (Right-hand tributaries) 39 Belice Sicily 40 Bevera (Bévéra) The Ligurian Sea 41 Bidente-Ronco Adriatic Sea 42 Biferno Adriatic Sea 43 Bilioso Ionian Sea 44 Bisagno The Ligurian Sea 45 Biscubio Adriatic Sea 46 Bisenzio Tyrrhenian Sea 47 Boesio Lake Maggiore 48 Bogna Lake Maggiore 49 Bonamico Ionian Sea 50 Borbera Tributaries -
COMMISSION IMPLEMENTING REGULATION (EU) No
L 168/68 EN Official Journal of the European Union 7.6.2014 COMMISSION IMPLEMENTING REGULATION (EU) No 613/2014 of 3 June 2014 approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Pagnotta del Dittaino (PDO)] THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs (1), and in particular the second subparagraph of Article 53(2) thereof, Whereas: (1) Pursuant to the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has exam ined Italy's application for the approval of an amendment to the specification for the protected designation of origin ‘Pagnotta del Dittaino’, registered under Commission Regulation (EC) No 516/2009 (2). (2) The purpose of the application is to amend the specification by clarifying the method of production and to update the legal references. (3) The Commission has examined the amendment in question and concluded that it is justified. Since the amend ment is minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EC) No 1151/2012, the Commission may approve it without following the procedure set out in Articles 50 to 52 of the Regulation, HAS ADOPTED THIS REGULATION: Article 1 The specification for the protected designation of origin ‘Pagnotta del Dittaino’ is hereby amended in accordance with Annex I to this Regulation. -
The Canadians in Sicily Sixty Years On
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Scholars Commons Canadian Military History Volume 12 | Issue 3 Article 2 4-26-2012 The aC nadians in Sicily: Sixty Years On Geoffrey Hayes University of Waterloo Recommended Citation Hayes, Geoffrey (2003) "The aC nadians in Sicily: Sixty Years On," Canadian Military History: Vol. 12 : Iss. 3 , Article 2. Available at: http://scholars.wlu.ca/cmh/vol12/iss3/2 This Article is brought to you for free and open access by Scholars Commons @ Laurier. It has been accepted for inclusion in Canadian Military History by an authorized editor of Scholars Commons @ Laurier. For more information, please contact [email protected]. Hayes: Canadians in Sicily The Canadians in Sicily Sixty Years On Geoffrey Hayes anadians know very little about the role Canadian Regiment, (RCR) then training in Cplayed by their countrymen in Sicily sixty Ayrshire, Scotland. It was a far different unit years ago. In their popular history of the Second than the one he had left: “New equipment was World War, historians Brereton Greenhous and much in evidence, new weapons caught the eye.” W.A.B. Douglas summed up our performance Galloway took command of the RCR’s “B” this way: Company. Captain Charles Lithgow was his Second-in-Command and a friend, but he knew The Canadians were beset by problems of none of his three subalterns, “two recent RMC command and control. Some of their products direct from Canada and a very inexperienced regimental officers responded uncertainly to the concentrated pressure of unmilitary but comical chap who had been some battle, maps were read wrongly, and their radios sort of man-about-town before the war, and was too often failed them at vital moments. -
Ersa 2003 Congress
A Service of Leibniz-Informationszentrum econstor Wirtschaft Leibniz Information Centre Make Your Publications Visible. zbw for Economics Cirelli, Caterina; Mercatanti, Leonardo; Porto, Carmelo Maria Conference Paper Sustainable development of Sicily east coast area 43rd Congress of the European Regional Science Association: "Peripheries, Centres, and Spatial Development in the New Europe", 27th - 30th August 2003, Jyväskylä, Finland Provided in Cooperation with: European Regional Science Association (ERSA) Suggested Citation: Cirelli, Caterina; Mercatanti, Leonardo; Porto, Carmelo Maria (2003) : Sustainable development of Sicily east coast area, 43rd Congress of the European Regional Science Association: "Peripheries, Centres, and Spatial Development in the New Europe", 27th - 30th August 2003, Jyväskylä, Finland, European Regional Science Association (ERSA), Louvain-la-Neuve This Version is available at: http://hdl.handle.net/10419/116143 Standard-Nutzungsbedingungen: Terms of use: Die Dokumente auf EconStor dürfen zu eigenen wissenschaftlichen Documents in EconStor may be saved and copied for your Zwecken und zum Privatgebrauch gespeichert und kopiert werden. personal and scholarly purposes. Sie dürfen die Dokumente nicht für öffentliche oder kommerzielle You are not to copy documents for public or commercial Zwecke vervielfältigen, öffentlich ausstellen, öffentlich zugänglich purposes, to exhibit the documents publicly, to make them machen, vertreiben oder anderweitig nutzen. publicly available on the internet, or to distribute or otherwise use the documents in public. Sofern die Verfasser die Dokumente unter Open-Content-Lizenzen (insbesondere CC-Lizenzen) zur Verfügung gestellt haben sollten, If the documents have been made available under an Open gelten abweichend von diesen Nutzungsbedingungen die in der dort Content Licence (especially Creative Commons Licences), you genannten Lizenz gewährten Nutzungsrechte.