SMS NEWS – Numero 13 – Anno 2021
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Aprile 2006 Bollettino Informativo Del Centro Di Documentazione Italiana in Questa Edizione - Prima Pagina: | 2: .Hartford Consortium | 3
Italian Resource Center Aprile 2006 Bollettino Informativo del Centro di Documentazione Italiana In questa edizione - Prima Pagina: | 2: .Hartford Consortium | 3:. Master in Italiano 4:.Summer Institute | 5:. Registration| 6:. Rhyme Celebration | 7:.Events in CT | 8:. Film in CT | 9: Operai | 10: n CT | 11: .E` Pasqua | 12:. Pasqua Regionale | 13:. Gastronomia | 14:. Gastronomia | 15:. Gastronomia| 16: Letteratura . | 17: Itinerario Storico Culturale| 18: Itinerario Storico Culturale | 19:.Itinerario Storico Culturale | 20:.Itinerario Storico Culturale| 21:. Curiosita` |22:. Curiosita`| 23:. Curiosita` | 24:.Proverbi |25:.DialettiI| 26:.Dialetti| 27:.Gerghi |28:.Gli italiani | 29:.il simbolismo numerico di Dante |30:.IACE |31:.IACE |32:. IACE |33:. Borse di Studio |34:. Borse di Studio| |35. a NY |36:. a NY |37:. IRC April 29, 2006 Hartford Consortium for Higher Education Italian Symposium presented by Central Connecticut State University, Trinity College, University of Connecticut and University of Hartford Teaching Italian Language, Literature, Cultural Studies and AP Courses in Connecticut Harru Jack Gray Conference Center, Room C University of Hartford Program: 9:30 - 10:00 - Breakfast 10:00 - 11:00 - Massimo Riva, Brown University, "La nuova italianistica tra studi culturali, interdisciplinarietà e nuove tecnologie" lecture and q/a session 11:00 - 12:00 - Conversation on the teaching of Italian language, literature and culture in CT and the U.S. , with guests from a variety of North Eastern Universities and Colleges 12:00 - 1:00 - -
The Product North Sardinia
GLAMOUR SARDINIA THE PRODUCT OF NORTH SARDINIA Camera di Commercio Industria Artigianato Agricoltura della Provincia di Sassari in collaboration with Assessorato al Turismo della Provincia di Sassari NEW OFFERS OFF SEASON FROM THE HEART OF THE MEDITERRANEAN The Product North Sardinia Edition 2003/2004 1 Camera di Commercio Industria Artigianato Agricoltura della provincia di Sassari in collaboration with l’Assessorato al Turismo della Provincia di Sassari GLAMOUR SARDINIA THE PRODUCT OF NORTH SARDINIA [COLOPHON] © 2003 “GLAMOUR SARDINIA – New offers OFF SEASON from the heart of the Mediterranean” Camera di Commercio Industria Artigianato Agricoltura della provincia di Sassari All rights reserved Project: Giuseppe Giaccardi Research and text: Andrea Zironi, Cristina Tolone, Michele Cristinzio, Lidia Marongiu, Coordination: Lidia Marongiu Press-office: Carmela Mudulu Translation in french: Luigi Bardanzellu, Beatrice Legras, Cristina Tolone, Omar Oldani Translation in german: Carmela Mudulu, Luca Giovanni Paolo Masia, Diana Gaias, Omar Oldani Translation in english: Christine Tilley, Vera Walker, Carla Grancini, David Brett, Manuela Pulina Production: Studio Giaccardi & Associati – Management Consultants – [email protected] We thank the following for their precious and indispensable collaboration: the Chairman’s office, Secretariat and technical staff of the Chamber of Commerce, Industry, Handicrafts and Agriculture for province of Sassari, the tourism assessor ship for the province of Sassari, D.ssa Basoli of the Sovrintendenza Archeologica di Sassari, the archaeology Graziano Capitta, the chairmen and councillors of all towns in North-Sardinia, the companies managing archaeological sites, the handicraftsmen and tourism- operators of North-Sardinia and all who have contributed with engagement and diligence to structure all the information in this booklet. -
| Hai Lala at Tata Ta Mo Na Atau
|HAI LALA AT TATAUS009883690B2 TA MO NA ATAU HUT (12 ) United States Patent ( 10 ) Patent No. : US 9 , 883 ,690 B2 Weinberg - Sehayek et al. (45 ) Date of Patent: * Feb . 6 , 2018 (54 ) READY - TO - EAT FRESH SPAGHETTI -LIKE (56 ) References Cited FISH PRODUCTS , METHODS OF MANUFACTURE THEREOF U . S . PATENT DOCUMENTS 4 , 704 , 291 A * 11/ 1987 Nagasaki A23L 17 / 70 (71 ) Applicant: GRADIENT AQUACULTURE 426 /513 ( 72 ) Inventors : Noam Weinberg -Sehayek , Shenzhen 4 ,806 , 378 A 2 /1989 Ueno et al. ( CN ) ; Avraham Weinberg , Kiryat Yam (Continued ) ( IL ) FOREIGN PATENT DOCUMENTS ( 73 ) Assignee : GRADIENT AQUACULTURE , CN 101011164 A 8 /2007 Shenzhen (CN ) CULTURE, CN 101209113 A 7 /2008 (Continued ) ( * ) Notice : Subject to any disclaimer , the term of this patent is extended or adjusted under 35 U . S . C . 154 ( b ) by 0 days . OTHER PUBLICATIONS This patent is subject to a terminal dis Rolls B . J . et al ., “ How flavour and appearance affect human claimer . feeding ” , Proceedings of Nutritions Society , Jun . 1982, Great Brit ain , vol. 42 , No. 109 , pp . 109 - 117 . (21 ) Appl. No. : 15 / 262 , 211 (Continued ) (22 ) Filed : Sep . 12 , 2016 Primary Examiner — Robert A Wax Assistant Examiner — Melissa Mercier (65 ) Prior Publication Data US 2017 /0049138 A1 Feb . 23 , 2017 (57 ) ABSTRACT The present invention provides a pasta - like shaped edible Related U . S . Application Data product comprising surimi, fish or portions thereof, prepared (63 ) Continuation - in -part of application No . 14 /601 , 765 , by a process consisting of the steps of: a . chopping frozen surimi to chips ; filed on Jan . 21 , 2015 , which is a continuation - in - part b . -
Buon Appetito !
Buon appetito ! EATALY NIHOMBASHI SALUMI & FORMAGGI サ ル ーミ & フォル マッジ 切りた ての 生 ハ ム 味 わ い 深 い イタリア 産 の チ ー ズ ハ ムとチ ー ズ の 盛り合 わ せ PROSCIUTTO DI PARMA AFFETTATI E FORMAGGI MISTI 切りたてパルマ産生ハム フ ル ¥2,080 ハ ムとチ ー ズ の 盛り合 わ せ ¥2,180 (税込) (税込) 香り豊 かな 、薄くスライスしたパルマ産生ハム 厳 選 さ れ た イタリア 産 の ハ ム 、チ ー ズ を 存 分 に お 楽し み くだ さい ハーフ ¥1,080 入荷状況により内容が変わりますので、スタッフま で お 尋 ね くだ さい 。 (税込) AFFETTATI MISTI FORMAGGI MISTI ハムの 盛り合 わ せ フ ル(6種)¥1,880 チ ー ズの 盛り合 わ せ フ ル(6種)¥1,780 (税込) (税込) バリエーション豊富なイタリア産の生ハム、サラミの盛合せ バリエーション豊かなイタリア産チーズの盛り合わせ 入荷状況により内容が変わりますので、スタッフま で お 尋 ね くだ さい 。 ハーフ(3種)¥1,180 入荷状況により内容が変わりますので、スタッフま で お 尋 ね くだ さい 。 ハーフ(3種)¥1,080 (税込) (税込) PROSCIUTTO CRUDO E MOZZARELLA DI BUFALA DI CAMPANIA D.O.P. ¥2,280 生ハムと水牛のモッツァレラ (税込) パルマ産生ハムとモッツァレラ・ディ・ブ ーファラ・カン パ ー ニ ア D.O.P.の盛合せ LE INSA L ATE サラダ INSALATA TRICOLORE INSALATA MISTA CON PROSCIUTTO E GRANA トリコロ ー レ フ ル ¥1,380 生 ハ ムとグラナ パ ダ ー ノチ ー ズ の サラダ ¥1,780 (税込) (税込) トレビス、ルーコラ、アンディーヴをバルサミコで味付けした グリーン サラダに 生 ハ ム 、グラー ナ・パ ダ ー ノを 添 え た サラダ 3 色 のサラダ ハーフ ¥880 ¥1,180 (税込) (税込) こくの あ る グ ラ ナ・パ ダ ー ノを た っ ぷ りと トリコロ ー レ LA ZUPPA スープ ZUPPA DEL GIORNO 本日のおすすめスープ ¥780 (税込) 詳しくはスタッフにお 尋 ねください GLI ANTIPASTI 前 菜 FREDDI 冷 菜 INSALATA DI MARE 海の幸のサラダ フ ル ¥1,580 冷えた白ワインによく合う海の幸のサラダ (税込) ハーフ ¥980 (税込) INSALATA CAPRESE カプレ ー ゼ ¥1,980 水 牛 の モ ッツァレ ッラ 、トマト 、バ ジリコを 使 っ た カプ リ発 祥 の サ ラ ダ (税込) BAGNA CAUDA バ ー ニャカウダ ¥1,680 彩り豊かな野菜に自家製ソースを添えました (税込) BURRATA CON POMODORINI FRESCHI ブ ッラ ー タ フレ ッシ ュト マト 添 え ¥1,980 モ ッツァレ ッラ の 生 地 で 生 クリ ー ムと 細 か くし た モ ッツァレ ッラ を (税込) 包み込んだ絶品チーズ OLIVE TAGGIASCHE DI ROI ロ イ社 の タッジャ ス カ オリー ブ ¥680 リヴィエラ海岸沿いの地域で収穫される小粒のタッジャスカオリーブ -
(12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek Et Al
USOO9462825B2 (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek et al. (45) Date of Patent: Oct. 11, 2016 (54) SPAGHETTI-LIKE FISH PRODUCTS, (2013.01); A23L I/296 (2013.01); A23L I/307 METHODS OF MANUFACTURE THEREOF (2013.01); A23 V 2002/00 (2013.01) (58) Field of Classification Search (71) Applicant: GRADIENT AOUACULTURE, None Shenzhen (CN) See application file for complete search history. (72) Inventors: Noam Weinberg-Sehayek, Emek Hefer (56) References Cited (IL); Avraham Weinberg, Kiryat Yam (IL) U.S. PATENT DOCUMENTS (73) Assignee: GRADIENT AOUACULTURE, 4,704.291 A *ck 11/1987 Nagasaki .............. A33. Shenzhen (CN) 4,806,378 A 2f1989 Ueno et al. 5,028,444 A 7, 1991 Yamamoto et al. (*) Notice: Subject to any disclaimer, the term of this . S. A E. KEY. patent is extended or adjusted under 35 4- 4 - aCal C. a. U.S.C. 154(b) by 0 days. 2007/0172575 A1* 7, 2007 Gune ............................ 426,641 (21) Appl. No.: 14/601,765 OTHER PUBLICATIONS (22) Filed: Jan. 21, 2015 Omega 6 and 3 in nuts, oils, meats, and fish. Tools to get it right, e a?- posted online May 10, 2011.* O O The Fat Content of Fish, available online 2004. (65) Prior Publication Data Rolls et al. "How Flavour and Appearance Affect Human Feeding”. US 2015/O132434 A1 Mayy 14, 2015 Proceedings of the Nutrition Society, Jun. 1982, pp. 109-117, vol. 41, 109, Great Britain. Related U.S. Application Data (Continued) (63) Continuation-in-part of application No. Primary Examiner — Robert A Wax PCT/IB2014/063294, filed on Jul 22, 2014. -
Former Cold Spring Trustee Arrested by FBI Mystery Rocks Plastic Bag Ban Coming
Reader-Supported News for Philipstown and Beacon Local Podcasts Page 11 DECEMBER 20, 2019 Support us at highlandscurrent.org/join Former Cold Spring Trustee Arrested by FBI Charged with attempted child enticement By Chip Rowe harles E. “Chuck” Hustis III, a former two-term Village of Cold Spring trustee and recent mayoral A sampling of LIC Rocks (above) and Rock Girl places a rock on the bench outside The Current office in Cold Spring. Photos by M. Turton C candidate, was arrested by the FBI on Monday (Dec. 16) and charged with Current tracked down the mother-daugh- both “hidden in plain sight.” One was attempted enticement of a minor to Mystery Rocks ter team behind the secretive stones. They simply painted beautifully but the other engage in sexual activity, according to agreed to meet on the condition they be contained a welcome message. “I found a federal officials. Mother-daughter team referred to only as Rock Mom and Rock rock inscribed with ‘You are Strong’ at a Girl because no one in Long Island City has moment when I needed the sentiment, at a pays it forward been able to identify them. low point in my day,” Currelley said. “The By Michael Turton “That’s part of the fun,” Rock Mom said. idea of LIC Rocks is wonderful: Giving The team, which calls itself LIC Rocks, without reward, encouraging people to ast year, residents of Long Island visits the Highlands often and recently open their hearts and paying forward.” City in Queens were mystified when decided to make its mark here. -
The Italian Table: So Many Easter Specialties Published on Iitaly.Org (
The Italian Table: So Many Easter Specialties Published on iItaly.org (http://iitaly.org) The Italian Table: So Many Easter Specialties N.L. (April 02, 2014) Like most holidays, Easter time is another reason for great Italian tradition and cuisine. The Easter lunch in Italy is a delicious reason for a spectacular meal, great company and a primal celebration of the end of winter and nature’s (not just Christ's) rebirth. After 40 days of food abstinence and sacrifice for Lent, Easter is not just a religious holiday that celebrates Christs' resurrection it is a day that marks the beginning of spring by delivering its freshest ingredient to the dining table. In Italy, the Easter menu varies from region to region, each region has its own irresistible andflavorful dishes, but no matter where you are, there are three main ingredients that shine in Page 1 of 4 The Italian Table: So Many Easter Specialties Published on iItaly.org (http://iitaly.org) every kitchen: eggs, lamb and Colomba cake. Their consumption is not just casual, it is has a deeper meaning as they have earned, through the ages, a Christian symbolic meaning. We can safely say that eggs represent birth and the never-ending renewal of life, lamb means sacrifice, having been a religious offering since the beginning of time. In Christianity it represents Jesus Christ, who is also called “the lamb of God.” Colomba cake, a sweet bread in the shape of a dove, represents peace. The reason for its use as a symbol of peace is the story of Noah and the release of the white dove to find land after the Great Flood. -
Festas Religiosas De Sìnnia Friscu De Amenta in Oratzioni Anant’ E Is Capellas
UNIVERSIDADI DE SA TERTZA EDADI DE SÌNNIA SCOLA DE LÌNGUA SARDA CAMPIDANESA PROGETU CAMINERAS Corpus Domini Un’ àlidu de bentu pipius cun poboresa beni bistius Festas Religiosas de Sìnnia friscu de amenta in oratzioni anant’ e is capellas. Ritus, traditzionis e pregadorias antigas m’est intrau forti Apu gosau a biri in càrigas e sa menti. sa festa ‘e is famìllias Lampus de nischitzu cun is domus obertas m’ant allutu su coru po arriciri cumbidendi e sa memòria ‘e bixinau. amigus e parentis. E mi seu bistu torra pipiu Ma oi it’est abarrau in is arrugas de impedrau de sa festa ‘e ‘idda mia? arrusciadas de froris e coloris. Su bentu estu Fentanas afestadas est intrau in bixinau de fànugas de linu e de brocau serrendi portas e fentanas, portas e portalis in is arrugas sbuidas luxentis de lollas frorias. no biu prus pipius gioghendi. Campanas arrepichendi Seu solu Festas Religiosas de Sìnnia tzàchidus de guetus in mesu a domus serradas a crai. pregadòrias e cantus Stràngiu si spraxiant in su merì di oru. e allenu in domu mia. Mamas e babus a bratzu pigau Guglielmu Piras Cun s’amparu de su Comunu de Sìnnia Assessorau a sa cultura A is sinniesus e a totus is sardus po chi mantengant sempri alluta sa luxi ‘e su Connotu: sinnu, liòngiu e fermentu de identidadi, amigàntzia e aggiudu torrau de intregai a su tempus chi seus bivendi e a i-cussu benideru. L’Università della Terza Età di Sinnai nasce da una delibera dell’Amministrazione Comunale (n. 221 del 19/09/2001) che la istituisce come sede staccata di quella quartese con l’impegno di provvedere a quanto occorre per il suo funzionamento. -
Franco's Italy Pasta Shape Guide
Franco’s Italy Pasta Shape Guide According to some estimates there over 350 different pasta shapes. We have cataloged a large number and will update this list when the information becomes available. Unique Shapes 1. Campanelle Flattened bell-shaped pasta with a frilly edge on one end like little bells 2. Capunti Short convex ovals resembling an open empty pea pod 3. Casarecce Short lengths rolled into an S shape (from casereccio Translation homemade) 4. Cavatelli Short, solid lengths from the verb cavare Translation to hollow 5. Cencioni Petal shaped, slightly curved with rough convex side like little rags 6. Conchiglie Seashell shaped 7. Conchiglioni Large seashell-shaped like a Conch shell 8. Corzetti Flat figure-eight stamped 9. Creste di Galli Short, curved and ruffled resembling a Cock’s combs 10. Croxetti Flat coin-shaped discs stamped with coats of arms like little crosses 11. Farfalle Bow tie or butterfly shaped Farfalle refers to Butterflies 12. Farfallone Larger bowties large butterfly 13. Fiori Shaped like little flowers 14. Foglie d’ulivo Shaped like an olive leaf 15. Fusilli Three-edged spiral, usually in mixed colors. Many vendors and brands sold as fusilli are two-edged. From fusile, archaic/dialect form of fucile, Translation rifle. As the inside barrel of a gun is “rifled” using a similar screw-shaped device 16. Fusilli Bucati A spring-shaped variety of the above 17. Gemelli A single S-shaped strand of pasta twisted in a loose spiral Translation “twins” 18. Gigli Cone or flower shaped like lilies 19. Gnocchi Round in shape and often made with flour plus potatoes. -
Cucina Regionale Italiana Allegata a “La Repubblica” E “Sorrisi E Canzoni” Dal 02/09/2008 Al 15/12/2008
Cucina Regionale Italiana allegata a “La Repubblica” e “Sorrisi e canzoni” dal 02/09/2008 al 15/12/2008 PUGLIA Vol. 1 SARDEGNA Vol. 9 EMILIA E ROMAGNA Vol. 2 VENETO Vol. 10 SICILIA Vol. 3 LOMBARDIA Vol. 11 TOSCANA Vol. 4 TRENTINO ALTO-ADIGE Vol. 12 LIGURIA Vol. 5 UMBRIA E MARCHE Vol. 13 LAZIO Vol. 6 FRIULI-VENEZIA GIULIA Vol. 14 PIEMONTE E VALLE D'AOSTA Vol. 7 CALABRIA E BASILICATA Vol. 15 CAMPANIA Vol. 8 ABRUZZO E MOLISE Vol. 16 Indice alfabetico generale dei 16 volumi delle ricette regionali, nonché dei prodotti tipici e delle ricette di cucina d'autore Numero totale delle voci elencate: 5.914 N.B.: Le voci indicate in corsivo si riferiscono a ricette illustrate”passo dopo passo” in quanto più note e rappresentative della cucina regionale MAPA Agliata verde 29 - Vol. 7 Agnello pillottato al forno 137 - Vol. 4 A Aglio rosso di Castelliri e Proceno 316 - Vol. 6 Agnello sardo Igp 324 - Vol. 9 Abbacchio al forno 142 - Vol. 6 Aglio rosso di Sulmona 216 - Vol. 16 Agnello su pane carasau 164 - Vol. 9 Abbacchio alla romana 143 - Vol. 6 Aglione o agliata piccante 66 - Vol. 5 Agnello tartufato alla Valnerina 80 - Vol. 13 Abbacchio brodettato 143 - Vol. 6 Agnello al cartoccio con patate 139 - Vol. 1 Agnello, carciofi e fave 162 - Vol. 9 Abbacchio di Rocca Priora 144 - Vol. 6 Agnello al finocchietto selvatico 126 - Vol. 3 Agnolotti al tartufo 53 - Vol. 6 Abbacchio romano 314 - Vol. 6 Agnello al forno all'uso di Macerata 273 - Vol. 13 Agnolotti al tartufo 60 - Vol. -
Travel Guide
le 4copertineINGLESE.qxp:Layout 1 17-02-2007 20:31 Pagina 1 Travel guide Travel ASSESSORATO DEL TURISMO Travel ARTIGIANATO E COMMERCIO Viale Trieste 105, 09123 Cagliari guide General information www.sardegnaturismo.it Travel guide © 2007 Autonomous Region of Sardinia Published by the Office for Tourism, Handcrafts and Commerce of the Autonomous Region of Sardinia, Viale Trieste 105, 09123 Cagliari. Texts: Simone Deidda, Rosalba Depau, Valeria Monni, Diego Nieddu Co-ordination: Roberto Coroneo Impagination: Alfredo Scrivani Photos: Piero Putzu, Lino Cianciotto, Gianluigi Anedda, Donato Tore, Giovanni Paulis, Piero Pes, Paolo Giraldi, Renato Brotzu, Archivio Ilisso. Texts composed with Frutiger [Adrian Frutiger, 1928] Printed: february 2007 The Office for Tourism, Handcraft and Commerce of the Autonomous Region of Sardinia has published the information cited here for information purposes only, and for this reason it cannot be held liable for any printing errors or involutary omissions. Print and preparation: Tiemme Officine grafiche srl Tel. 070/948128/9 - Assemini (Cagliari) Travel guide General information Contents The mountains, the plains, the rivers, the coast pag. 7 The towns 19 Cagliari 19 Sassari 23 Nuoro 24 Oristano 27 Olbia 28 Iglesias 31 Sanluri 32 Lanusei 35 Hystory, archaeology, art 38 - The prehistoric age 39 - The nuragic age 42 - The phoenician-punic, roman and vandalic age 45 - The byzantine and judical age 51 - The aragonese and hispanic age 54 - The sabaudian and current age 57 The language, the costume, and the fairs 61 The craft 71 The food 73 Cala Goloritzè, Baunei The mountains, the plains, the Rivers, the Coast Sardinia is an island of the Western Mediterranean Basin, larger than Corsica and second in size only to Sicily, and surrounded by the Tyrrhenian and Sardinian Seas. -
Pieghevole-LIDG-2013.Pdf
ELENCO DEI RISTORANTI LA PROVINCIA DI ORISTANO 1 Ristorante Aeden 15 Ristorante Da Giovanni La provincia di Oristano è Loc. Zinnigas Centro Comm.le Mirella · Santa Giusta Via Colombo, 8 · Torre Grande - Oristano PORTO TORRES Tel. 0783 351091 · 320 1138264 · E-mail: [email protected] Tel. 0783 22051 · E-mail: [email protected] situata nel centro Sardegna, OLBIA Orari:12.00/15.00 · Chiuso: domenica Orari: 12.30/14.30 · 19.30/23.00 · Chiuso: lunedì sulla costa occidentale. SASSARI È attraversata dalla SS 131 che ALGHERO NUORO 2 Ristorante Cantinedda 16 Ristorante Ele Bistrot Loc. Cantinedda S.P.11 · Ula Tirso Via Parpaglia, 11 · Oristano la collega con le principali città sarde. a Tel. 331 4901981 · 333 1997999 · E-mail: [email protected] Tel. 0783/71672 - 347/5070709 · E-mail: [email protected] Oristano è facilmente raggiungibile ARBATAX Oristano www.leisoledelgusto.it Orari: 12.00/15.00 · 19.00/22.00 Orari:12.30/15.00 · 20.00/23.30 · Chiuso: lunedì da Cagliari, sede di porto e aeroporto, ORISTANO in meno di un’ora. Dall’aeroporto di di 3 Ristorante Cibò Qibò 17 Ristorante Gallo Bianco Via Marceddì, 193 · Terralba P.zza M. Ausiliatrice, 8/10 · Arborea Montresta Alghero e dallo scalo portuale onomic Tel. 0783 83730 · E-mail: [email protected] Tel. 0783 800241 · E-mail: [email protected] 11 di Porto Torres sono necessari Orari:12.30/14.30 · 19.45/22.00 · Chiuso: martedì Orari: 12.45/15.30 · 19.30/23.00 27 circa 90 minuti; circa due ore CAGLIARI vincia o Bosa gastr 4 Ristorante Il Vecchio Borgo 18 Ristorante Grekà dall’aeroporto e dal porto di Olbia.