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The Complete Book of Cheese by Robert Carlton Brown
THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike. -
Map 44 Latium-Campania Compiled by N
Map 44 Latium-Campania Compiled by N. Purcell, 1997 Introduction The landscape of central Italy has not been intrinsically stable. The steep slopes of the mountains have been deforested–several times in many cases–with consequent erosion; frane or avalanches remove large tracts of regolith, and doubly obliterate the archaeological record. In the valley-bottoms active streams have deposited and eroded successive layers of fill, sealing and destroying the evidence of settlement in many relatively favored niches. The more extensive lowlands have also seen substantial depositions of alluvial and colluvial material; the coasts have been exposed to erosion, aggradation and occasional tectonic deformation, or–spectacularly in the Bay of Naples– alternating collapse and re-elevation (“bradyseism”) at a staggeringly rapid pace. Earthquakes everywhere have accelerated the rate of change; vulcanicity in Campania has several times transformed substantial tracts of landscape beyond recognition–and reconstruction (thus no attempt is made here to re-create the contours of any of the sometimes very different forerunners of today’s Mt. Vesuvius). To this instability must be added the effect of intensive and continuous intervention by humanity. Episodes of depopulation in the Italian peninsula have arguably been neither prolonged nor pronounced within the timespan of the map and beyond. Even so, over the centuries the settlement pattern has been more than usually mutable, which has tended to obscure or damage the archaeological record. More archaeological evidence has emerged as modern urbanization spreads; but even more has been destroyed. What is available to the historical cartographer varies in quality from area to area in surprising ways. -
"On the Relations of Canaanite Exploration to Pre-Historic Classic
176 ON THE RELATIONS OF CANAANITE EXPLORATION These inecriptions, and the bas-reliefs on the monument called Kamna Hurmill, in Crelo-Syria, near the source of the Orontes, and possibly of the same pe1·iod, are an enigma, as yet, to the most learned Orientaliots. It is to be hoped, however, now that attention is again called to the subject, that the clue may be found that shall unlock their meaning, and that Northern 8yI"ia will be no longer overlooked by tho explorer. DISCOVERY AT THE l\IOSQUE EL AKS.A, JERUSALEM.-llo A DISCOVERY of considerable interest has been made in this :Mosque by the Rev. J. Neil, who has only recently gone to Jerusalem for the Society for the Conversion of the Jews. "In the Mosque of El Aksa," he writes, "you will remember that there is a long plain room opening out at the south-east angle, called the Mosque of Omar, in which the only object of interest whatever is a recess supported by two twisted pillars, and called the Mihrab, or Praying-place of Omar. You may, perhaps, remember that the pillars on each side of this recess, of Solomonic twisted pattern and polished marble, appear to have been turned upside down, and to have their capitals of greyish stone in broken leaf-like patterns below. On vi~iting this the day before yesterday, July 5th, I discovered that a great part of the yellowish plaster had been removed from the top of these pillars, and that rich grotesquely carved capitals were exposed to view in an admirable state of preserva tion. -
Ristobar Italiantapas
Ri as sto ap Bar ItalianT “In life if you believe in yourself and work hard, anything is possible.” My philosophy.... “If you put passion and love into everything you do, it will be appreciated by all those around you.” Spending my life in the restaurant business, I am so very proud, together with my family and friends to celebrate not only our passion for good food, but also a very special person who was my inspiration - Pio, who unfortunately is no longer with us. We would like to thank you for coming to visit us and we hope you have a wonderful experience at BIRRAZ restaurant. Enjoy Egidio Squillace and family SARDEGNA (VEGAN) 18 Couscous, diced Roma tomatoes, with MENU onion, mint, lemon juice PIEMONTE (GF) 21 NOT SURE WHAT TO ORDER? Chicken tenderloin, avocado, cherry tomatoes, barley, herbs, calcagno pepato Egidio’s special selection cheese, rocket $55 P/P MEAT OPTION MENU HOT TAPAS $65 P/P SEAFOOD OPTION MENU BRUSCHETTA CALABRESE (2 pcs) 15 Bread served with nduja & provolone VEGETARIAN OR VEGAN? cheese Please let our friendly wait staff know your dietary requirements and we will be more than BRUSCHETTA VEGETARIANA (2 pcs) (V) 15 happy to make something special for you. White bread served with sundried tomatoes, artichokes & grilled zucchini EXTRA BREAD 4 BRUSCHETTA TRADIZIONALE (2 pcs) (VEGAN) 15 Traditional italian bruschetta EXTRA GLUTEN FREE BREAD 7,5 with cherry tomatoes, EVOO & basil PROVOLONE & NDUJA 18 entrée Melted provolone cheese & nduja served with crostini COLD TAPAS SALSICCIA & PEPPERONI (GF) 18 Traditional italian -
Stampa Prezzi Per Listino
LISTINO 2016 COD. ART. DESCRIZIONE ARTICOLO CONFEZIONE UM PREZZO + IVA shelflife LATTE DI BUFALA MD00120 ACCASCIATO 2 KG 1 PZ - CF 2 KG KG 4,0% 160 gg MD00121 ACCASCIATO 950 GR 2 PZ - CF 1,9 KG KG 4,0% 160 gg PM00005 BARILOTTO 500 GR 8 PZ - CF 4 KG KG 4,0% 90 gg MD00140 BARILOTTO 140 GR ASTUCCIATO 12 PZ - CF 1,68 KG PZ 4,0% 90 gg PM00001 BARILOTTO 500 GR ASTUCCIATO 6 PZ - CF 3 KG KG 4,0% 90 gg MD00005 BUFALINO 140 GR 12 PZ - CF 1,68 KG PZ 4,0% 90 gg MD00065 BUFALINO 800 GR 4 PZ - CF 3,2 KG KG 4,0% 90 gg LS00140 BURRATA DI BUFALA 200 GR in vaschetta 200 GR 8 PZ - CF 1,6 KG PZ 4,0% 15 gg LS00005 BURRO DI BUFALA 250 GR 12 PZ - CF 3 KG PZ 4,0% 60 gg LS00005B BURRO DI BUFALA 5 KG 1 PZ - CF 5 KG KG 4,0% 60 gg LS00151 CACIOBUFALA 3 KG 1 PZ - CF 3 KG KG 4,0% 365 gg RB00010 CACIOBUFALA 3 KG stagionato 4 mesi 1 PZ - CF 3 KG KG 4,0% 365 gg LS00150 FAGOTTINI ALLA RICOTTA 40 GR in vaschetta 250 GR 8 PZ - CF 2 KG PZ 4,0% 15 gg MD00020 FICACCIO AI DUE LATTI 950 GR 2 PZ - CF 1,9 KG KG 4,0% 90 gg LSV0079 MOZZARELLA BUFALA CAMPANA 30 GR in vaschetta 250 GR 6 PZ - CF 1,5 KG KG 4,0% 15 gg LS00079 MOZZARELLA BUFALA CAMPANA 30 GR in busta 250 GR 8 PZ - CF 2 KG KG 4,0% 15 gg LS00212 MOZZARELLA BUFALA CAMPANA 30 GR in busta 250 GR 12 PZ - CF 3 KG KG 4,0% 15 gg LS00120 MOZZARELLA BUFALA CAMPANA 30 GR in busta 3 KG 1 PZ - CF 3 KG KG 4,0% 15 gg LS00080 MOZZARELLA BUFALA CAMPANA 30 GR AFFUMICATA in busta 3 KG 1 PZ - CF 3 KG KG 4,0% 15 gg LSV0211 MOZZARELLA DI BUFALA CAMPANA 50 GR in vaschetta 250 GR 6 PZ - CF 1,5 KG KG 4,0% 15 gg LS00211 MOZZARELLA BUFALA CAMPANA -
Salumeria- Cured Meats.Cured Cheeses.Meats and from Cheeses Italy from and Italy the and Usa
LLAA PIPIAZZAZZAA wine bbaarr epanded shapes -SALUMERIA- CURED MEATS.CURED CHEESES.MEATS AND FROM CHEESES ITALY FROM AND ITALY THE AND USA. THE US TAGLIERI | ON THE BOARD Served with housemade mostarda and amaretto honey ORDER AN OFF-MENU BOTTLE, TAGLIERE PICCOLO | 19 GET A SPREAD OF ITALIAN BITES! Chef’s selection of 3 meats and 3 cheeses LEAVE YOUR WORK DAY BEHIND AND TAKE A TRIP TAGLIERE GRANDE | 24 TO A VIBRANT SQUARE IN ITALY! Chef’s selection of 5 meats and 5 cheeses First, our expert sommelier will quench your thirst and select a special off-menu bottle of vino bianco or vino rosso for you. TAGLIERE RISERVA | 34 In the mood for something even more lively? Enjoy a traditional, large-format spritz to Harbison, Jasper Hill Farm, Casella’s Prosciutto, share with your amici! And of course, the perfect evening in an Italian square is not one Greensboro Bend, VT Hurleysville, NY without good, high quality food. Pasteurized cow milk aged 6-13 weeks American made, Italian methods With each bottle or spritz you order, enjoy a complimentary spread of Italian bites. Ask your server for today’s selection—let’s drink! Pecorino Calcagno, Negroni culatello di Sardegna, Italy zibello D.O.P, Cave aged for 1-2 years Parma, Emilia-Romagna, Italy Cured pork leg, aged for 12 months mozzarella BAR -Crudo di Mare- Served simply with extra virgin olive oil & sea salt Made fresh daily at our cheese counter. Raw Bar. Oysters. Clams. Bring some home after your meal — it’s BY CLASSICA | 11 just a few steps away! BARBARA LYNCH housemade fior di latte mozzarella LA MOZZARELLA DI BUFALA CAMPANA DOP | 16 Oysters and fresh crudo AntichE bontà Buffalo mozzarella from campania Eataly’s rotating selection of local oysters is curated by Island Creek Oysters in Duxbury, MA. -
The Aurunci and Sidicini
Christopher J. Smith The Aurunciand Sidicini IGeography The Aurunci/Ausones and the Sidicini occupied the area between the Garigliano and the Volturno rivers (for amap of the region,see Map 2, p. 7; alsosee Fig. 2, p. 388). The area is formed of plainsinterrupted by two mountain ranges, the Monti Aurunci and the Monti Ausones(the latter dominated by the extinct but once powerful volca- no Mt.Roccamonfina), and the Massico rangewhich runs down to the coast.They are all part of the Anti-Apennines, which wereformedbetween seven and five million years agoasaresult of the African tectonic plate being carried underthe European plate. Predominantlyfriable limestone, they represent aboundary between Latium Adjectum and the fertile Ager Stellas and the Campanian plain. Post-volcanic activity is demonstratedbythermal springsatSuoi Terme (Aquae Vescinae)and Bagni Sul- furei (Thermae Sinuessanae), and earthquake activity is well-attested archaeological- ly. The upland parts of the area wereprobablyheavilyforested in prehistory,but partiallydeforestedinclassicaltimes. Thelower ground was well-watered and had considerable agricultural potential, becominginclassical times famous for viticul- ture. The close juxtaposition of hill and plain mayhavepermitted local movement of flocks without the need for long distance transhumance, as could be observed until quite recently. Thecoastline was further inlandthan today, and there werea series of lagoons and grottoes, which encouraged fishing,but also harboured malar- ia, at least in Late Antiquity. The combination -
Fall,Winter Menu
Fall, Winter Menu October • November • December • January Fall, Winter October • November • December • January Passed Appetizers Truffle Cheese Tuna Stuffed Peppadews gf Caprese Skewers gf, v Stuffed Mushrooms gf, v presented on a nita crisp grape tomato, basil, fresh mozzarella, pesto Spinach & Artichoke Smoked Colorado Trout Paté gf Vegetarian Antipasto Skewers gf, ve Stuffed Mushrooms gf, v beet chip, dill crème fraîche marinated artichokes, imported olives, petite tomatoes, grilled zucchini, balsamico Alsatian Tartlet Bacon Wrapped Scallops gf caramelized leeks, bacon, gruyere, dijonnaise Beet Tartlet v beet & chèvre mousse, muscat grape confiture pickled mustard seeds, dill Lobster Mac & Cheese Spoon Potato Flat Bread Pizza v brunoise tomatoes and herbs potato, oregano, hatch chilies, chevre Vegetable Spring Roll v sesame ginger sauce Tequila Lime Shrimp gf Chorizo Flat Bread Pizza cilantro cocktail sauce chorizo, corn, mushroom, pepper jack Vegetarian California Rolls gf, v soy sauce, pickled ginger Bison Flat Bread Pizza Garlic Shrimp Toast slow smoked bison, queso fresco, salsa verde Root Vegetable “Chips & Dip” gf, v Tempura Shrimp herbed fromage blanc Bacon Wrapped Dates gf yum yum sauce blue cheese, marcona almond Fox Hill Farm Butternut Squash Bique Shooter gf sultanas, rosemary Garlic & Herb Chèvre Stuffed Peppadews v Pimento Cheese and Cracker v presented on a nita crisp Blue Cheese & Marcona Almond Lardo Toast Stuffed Peppadews v maderia glazed chestnuts presented on a nita crisp Mini Falafel gf, v Wild Mushroom Tartlet -
Nolite Nocere Terrae Et Mari Nec Arboribus Touristicc, Arotistinc Antdehisntoritc Istineraries
Nolite nocere terrae et mari nec arboribus TouristiCc, arotistinc antdehisntoritc istineraries. Aprilia Cisterna di Latina 8 Ninfa Rocca Massima Sermoneta Cori Valvisciolo Norma Bassiano Sezze Touristic, artistic and historic itineraries. 14 22 Latina Sabaudia Roccagorga Editorial project and coordination Pontinia Maenza Pier Giacomo Sottoriva and Bruno Maragoni 30 Prossedi Pisterzo Texts 44 Pier Giacomo Sottoriva (based on “Piccolo Grand Tour” Fossanova by Pier Giacomo Sottoriva, revised and adapted Priverno by Pier Giacomo Sottoriva and Bruno Maragoni). Roccasecca dei Volsci San Felice Circeo Terracina Translation Sonnino Quadrivio Traduzioni Roma 50 58 Photography Monte S.Biagio Apt Latina Archives, Fabrizio Ardito, Diego Caruso, Fondi Gaeta Martino Cusano, Attilio Francescani, Paola Ghirotti, I-BUGA, Lenola Formia Campodimele Minturno Noé Marullo, Bruno Maragoni, Paolo Petrignani, Carlo Picone, 66 Itri Luciano Romano, Pier Giacomo Sottoriva, Sandro Vannini. Sperlonga 80 Layout and graphic design Spigno Saturnia Guercio Design di Latina Castelforte The Pontine Printing Suio Terme Islands Primaprint - Viterbo (2010) SS.Cosma e Damiano 96 Published by Azienda di Promozione Turistica della Provincia di Latina 92 04100 Latina, Via Duca del Mare, 19. Tel. 0773.695404 Fax 0773.661266 www.latinaturismo.it [email protected] Established in 1934, the province of Latina (33 municipalities) extends over Touristic, artistic and historic itineraries. 2,250 square kilometres, covering al - most equal proportions of hilly, moun - THE PROVINCE OF LATINA tainous areas (the Volsci mountains, divided into the Lepini, Ausoni and Au - runci mountain ranges) and coastal plains (the Pontine, Fondi-Monte San Biagio and Garigliano plains). The geo - graphic features and ancient human settlements make it an extremely inte - resting area to visit. -
Beach Bar BARETTO Fresh Market Eat-In Shop • LA a • Island
$8 ARET only BOTTEG Island Creek Oysters B T during LA A Meet them every L O Chilled • • I Hour! last Friday of the • • month during Beach Bar Eat-In Shop Chilled Hour! ROSÉ gl | btl ON THE BOARD WHY WE CHOSE ISLAND CREEK OYSTERS Rosé NV Spumante Rosé is a French word, 11 | 39 TAGLIERI | Flor | Veneto but at heart, it’s an Parma Vs. San Daniele | Grande Piatto Misto di Skip Bennett planted his first crop of oysters in Duxbury, MA in 1995. Today, his farm grows and sources 12 million oysters a year from around New England Italian wine! Each sip is Taste and Compare the Greatest Rosato di Refosco 2016 12 | 42 Salumi & Formaggi | and the West Coast, most of which land on the tables of North America’s best crisp, and refreshing. Italian Prosciutti An Assortment of Our Favorite Cheeses and Bastianich | Friuli restaurants. Island Creek supports global aquaculture projects for sustainable Grande Piatto Misto Salumi of Eataly food production through their foundation. Rosa Vittoria 2016 (Nebbiolo) 14 | 49 di Formaggi | This taglieri of Italian salumi and cheeses will transport Castello di Santa Vittoria | Piemonte you to a jovial Italian city square, where friends and Our Cheesemonger’s Selection of 5 families gather every day for wine and antipasti. LITTLE-KNOWN FACTS ABOUT OYSTERS Il Rosé di Casanova 2017 (Sangiovese, Prugnolo Gentile) 13 | 46 Artisanal Cheeses Il Grandissimo Piatto Misto | La Spinetta | Toscana Grande Piatto Misto di Salumi | 8 Salumi and 8 Cheeses, Serves 2-4 Guests Don’t say “oyster juice,” Forget champagne! The Our Selection of 6 Cured Meats say “liquor!”Liquor is brininess of oysters pair Umbria Rosato 2017 (Sangiovese) 12 | 42 the natural juice that particularly well with Cantina Roccafiore | Umbria keeps an oyster alive once gin’s herbal flavor. -
Food and Wine Book Part2.Pdf
(~ fused with cren, a radish with a very spicy taste, used in a sauce popular in Germany and ~ North- East Italy. In order to soften its flavour, it can be mixed with sou r cream or can be used to prepare sauces like the albert or the horseradish sauce, utilized to add flavour to boiled meats and smoked cured meats. Rich of aroma and slightly hot, perfect to set the tone of a carpaccio, a mixed salad or with tomatoes and peppers, arugola (rucola) has leaves with smooth or wavy borders, wh ile the stretched and uneven small leaves of the small arugola (ruchettal are far stronger and appetizing. Greatly used in France to add flavour to salads, flavoured butt er, chowder and soups, espe cially with potatoes, the watercress is of three different species: the fast-growing watercress, the aquatic or semi-aquatic one. The leaves are always used, a bit bit ter and spicy, so beautiful that they can also be used as a garnish of a juicy cha rcoa l beef steak. to be paired with a medium-body wine possessing a good alcoholic component and smoothness, not extreme ly aged, like a Morellino di Scansano (Tuscany). Although coming from fa r away tropical areas of Asia and Africa, basi I is now one of the herbs that most identify with the Mediterranean cuisine. The more precious leaves are the ones har- vested shortly before the blooming, whilst they become more spicy as time goes by. The best basil is the Genovese one (from Genua, Italy), the soul of pesto, col d sauce to dress t rofie an d trenette pasta, to be pai red with a white wine that for tradition can be a Vermentino z or a Pigato from Riviera Ligure di Ponente (Liguria), that can also be replaced by a Sylvaner from Alto Adige, crisp and sapid with a good taste-olfactory intensity and persistence that closes with reca lls of aromatic herbs. -
Inquadramento Storico Dell'area Archeologica Di Sinuessa In
FOCUS_ Inquadramento storico dell’area archeologica di Sinuessa in Campania I rinvenimenti archeologici nei Comuni di Mondragone e Sessa Aurunca, in Campania, hanno consentito di stabilire l’importanza dell’area di Sinuessa, località costiera abitata stabilmente fin dall’età del bronzo: nascita, sviluppo e declino della cittadina dalla conquista romana ai saccheggi dei Visigoti e dei Vandali DOI 10.12910/EAI2016-055 di Sergio Cascella, Archeologo, e Maria Grazia Ruggi d’Aragona, Soprintendenza Archeologia della Campania recenti rinvenimenti archeologi- di selvaggina [1]. [3] attestino che anche quest’area fu ci effettuati nel Comune di Mon- Ritrovamenti di utensili litici e in qualche modo frequentata. Tut- dragone (Caserta), presso Roccia frammenti ceramici attestano che tavia, lo stato attuale delle ricerche San Sebastiano, attestano che tra nel periodo compreso tra l’età del non consente di chiarire gli aspetti I50.000 e 25.000 anni fa, gruppi di Bronzo e quella arcaica [2], questi caratterizzanti di questi stanzia- uomini di Neanderthal, prima e di stessi rilievi montuosi furono abi- menti, per il momento testimoniati Homo sapiens, poi, trovarono ripari tati da gruppi umani la cui facies unicamente da affioramenti super- stagionali sui monti Petrino e Mas- culturale rientra nel più vasto pa- ficiali. sico i cui versanti si affacciavano su norama della Cultura cosiddetta A cominciare dalla fine del II mil- un paesaggio ricoperto da un fitto Appenninica. lennio a.C., questo sostrato di po- manto vegetazionale e caratteriz- Contrariamente e per diverse ra- polazioni autoctone che durante zato da abbondanti riserve idriche gioni, legate sia alla natura dei luo- tutta l’età del Bronzo (XVI-IX sec.