Antonio Pistoia: the Poetic World of a Customs Collector
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Of Council Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin
20.12.2000EN Official Journal of the European Communities C 366/9 Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin (2000/C 366/05) This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92. COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: ARTICLE 5 PDO ( ) PGI (x) National application No 1/2000 1. Responsible department in the Member State Name: Ministero delle Politiche agricole e forestali Address: Via XX Settembre, 20, I-00187 Roma Tel. (39-6) 481 99 68 Fax (39-6) 42 01 31 26 2. Applicant group 2.1. Name: Associazione per la Valorizzazione de Pane Tipico Ferrarese 2.2. Address: Via Darsena, 178, I-44100 Ferrara Tel. (39-2532) 77 84 11 2.3. Composition: Producer/processor (x) Other ( ). 3. Type of product: Class 2.4 Bakery product. 4. Specification (Summary of requirements pursuant to Article 4(2)) 4.1. Name: Coppia Ferrarese. 4.2. Description: The protected geographical indication Coppia Ferrarese refers to a type of bread in the form of a double twisted loaf (coppia), made from type O common wheat flour, pure pork lard, extra-virgin olive oil, sourdough, cooking salt, water and malt. -
Using Italian
This page intentionally left blank Using Italian This is a guide to Italian usage for students who have already acquired the basics of the language and wish to extend their knowledge. Unlike conventional grammars, it gives special attention to those areas of vocabulary and grammar which cause most difficulty to English speakers. Careful consideration is given throughout to questions of style, register, and politeness which are essential to achieving an appropriate level of formality or informality in writing and speech. The book surveys the contemporary linguistic scene and gives ample space to the new varieties of Italian that are emerging in modern Italy. The influence of the dialects in shaping the development of Italian is also acknowledged. Clear, readable and easy to consult via its two indexes, this is an essential reference for learners seeking access to the finer nuances of the Italian language. j. j. kinder is Associate Professor of Italian at the Department of European Languages and Studies, University of Western Australia. He has published widely on the Italian language spoken by migrants and their children. v. m. savini is tutor in Italian at the Department of European Languages and Studies, University of Western Australia. He works as both a tutor and a translator. Companion titles to Using Italian Using French (third edition) Using Italian Synonyms A guide to contemporary usage howard moss and vanna motta r. e. batc h e lor and m. h. of f ord (ISBN 0 521 47506 6 hardback) (ISBN 0 521 64177 2 hardback) (ISBN 0 521 47573 2 paperback) (ISBN 0 521 64593 X paperback) Using French Vocabulary Using Spanish jean h. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Emilia-Romagna's Food Crowned Italy's Best
Emilia-Romagna’s Food Crowned Italy’s Best Published on iItaly.org (http://www.iitaly.org) Emilia-Romagna’s Food Crowned Italy’s Best Natasha Lardera (March 07, 2015) “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano-Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar. “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” [2] This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano- Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar. The long reportage starts with a cute cliché, that “If you ask an Italian where the best food is in Italy, you almost always get the same answer. “Eh,” they like to say. “At my mother’s house!”… looking like “how could you be so stupid to not know that?” Yet, apparently if you ask around and push for a regional answer everybody agrees on Emilia-Romagna, “the wondrous north-central region that lies in the fertile Po River Valley.” What Rosengarten proceeds to explain is that for Italians this is not an uncommon answer, Emilia- Romagna is known to be a major player for its rich and savory cuisine but in the US its cuisine is not that popular. Americans, for example, tend to be big aficionados of Tuscan cuisine and the reported even gives a funny example: “Once, in New York, a great restaurateur opened a place called Page 1 of 3 Emilia-Romagna’s Food Crowned Italy’s Best Published on iItaly.org (http://www.iitaly.org) Amarcord, a reference to Fellini, who was one of Emilia-Romagna’s greatest sons. -
9. Chapter 2 Negotiation the Wedding in Naples 96–137 DB2622012
Chapter 2 Negotiation: The Wedding in Naples On 1 November 1472, at the Castelnuovo in Naples, the contract for the marriage per verba de presenti of Eleonora d’Aragona and Ercole d’Este was signed on their behalf by Ferrante and Ugolotto Facino.1 The bride and groom’s agreement to the marriage had already been received by the bishop of Aversa, Ferrante’s chaplain, Pietro Brusca, and discussions had also begun to determine the size of the bride’s dowry and the provisions for her new household in Ferrara, although these arrangements would only be finalised when Ercole’s brother, Sigismondo, arrived in Naples for the proxy marriage on 16 May 1473. In this chapter I will use a collection of diplomatic documents in the Estense archive in Modena to follow the progress of the marriage negotiations in Naples, from the arrival of Facino in August 1472 with a mandate from Ercole to arrange a marriage with Eleonora, until the moment when Sigismondo d’Este slipped his brother’s ring onto the bride’s finger. Among these documents are Facino’s reports of his tortuous dealings with Ferrante’s team of negotiators and the acrimonious letters in which Diomede Carafa, acting on Ferrante’s behalf, demanded certain minimum standards for Eleonora’s household in Ferrara. It is an added bonus that these letters, together with a small collection of what may only loosely be referred to as love letters from Ercole to his bride, give occasional glimpses of Eleonora as a real person, by no means a 1 A marriage per verba de presenti implied that the couple were actually man and wife from that time on. -
Uni-Ateneo “Ivana Torretta” Anno Accademico 2011/12 21 Novembre 2011
Uni-ATENeO “Ivana Torretta” Anno Accademico 2011/12 21 Novembre 2011 a cura di Patrizia Frìsoli Docente Master of Food Slow Food “La pasta che lievita è una materia composta da tre elementi: la terra, l’acqua e l’aria. Attende il quarto: il fuoco. Chi capisce tutti questi sogni capisce, a modo suo, che il pane è un alimento completo” Gaston Bachelard Filosofo “…è denominato pane il prodotto ottenuto dalla cottura di una pasta convenientemente lievitata,preparata con sfarinati di grano, acqua e lievito, con o senza aggiunta di sale comune” DL 27/1/1992 N.109 IL PANE NELLA STORIA EGITTO Prime testimonianze panificazione vera e propria Primi forni a cupola Farina orzo e miglio Grano dono dea Iside: Insegnò alle donne la macinazione e come impastarlo Primo pane gallette non lievitate Introduzione lievito casuale Dispetto di una schiava alla padrona Residuo birra nell‟impasto del pane Pane moneta di scambio 1000 a.C almeno 40 tipi di pane e di dolci GRECIA Oggetto di culto Dea Demetra Madre Terra o “dea del pane” 60 tipi di pane con forma, cereali e cottura diversa Istituzione primi forni pubblici Associazioni panificatori con regole precise ROMA Gallette durissime usate come piatto Fornai comparvero nel II secolo Schiavi greci Pagnotte Filoni con tagli ( porzionatura) Catone definì questo nuovo pane come un segno di decadenza! Caduta Impero Romano i forni pubblici sparirono e la panificazione rimase solo quella domestica CUMPANATICUM Companatico Ogni preparazione che poteva accompagnarsi al pane MONASTERI Uniche panetterie superstite RINASCIMENTO -
Benedetto Reguardati of Nursia (1398-1469)
BENEDETTO REGUARDATI OF NURSIA (1398-1469) by JULIANA HILL COTTON BENEDETrO REGUARDATI was a physician and a diplomat.' His medical skill, shared by his younger son, Dionisio, was an inherited calling, for he came from the stock of the Norcini, medicine men, renowned throughout the ages for traditional skill in magic and healing. In his own lifetime Reguardati is said to have 'greatly increased the glory of his family' acquired in the past by his ancestors in the city of Nursia' (ac domus sue splendorem quem in Nurisina civitate vetustis temporibus comparatum a suis maioribus, ipse plurimum auxit, Cicco Simonetta, 1 September 1464). He himself bore the proud name ofhis more famous compaesano, St. Benedict ofNursia (480-543), whose mother had been Abbondanza Reguardati. Reguardati's diplomatic career deserves consideration in any detailed study of Renaissance diplomacy, a neglected field to which the late Garrett Mattingly has drawn attention. To the Reguardati family this also was a traditional vocation. Benedetto's brother, Marino, his son Carlo, both lawyers, became Roman Senators. Carlo served the court of Milan at Urbino (M.A.P. IX, 276, 14 March 1462)2 and at Pesaro. He was at Florence when Benedetto died there in 1469. Another diplomat, Giovanni Reguardati, described by Professor Babinger as 'Venetian' ambassador to Ladislaus, King of Hungary in 1444,3 was probably a kinsman, one of the many Norcini in the pay of Venice. Francesco Filelfo (1398-1481) in a letter to Niccolo Ceba, dated 26 February 1450, recalls that Benedetto Reguardati -
Inauguration Sourdough Library 15 October 2013
Inauguration Sourdough Library 15 October 2013 Professor of Microbiology at the Department of Soil, Plant and Food Sciences University of Bari, Italy “History of bread” Marco Gobbetti 16 – 17 October, Sankt Vith (Belgium) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bread: «The ferment of life» For the Egyptians: a piece of merchandise.. For the Egyptians: Sacred value….”a gift of God or the gods” For the Jews.. sacred and transcendent value For the Christians..Eucharist For the Greeks..offered to the Divinity…medicinal purpose For the Latin.. vehicle for transmitting of the sacrum For the Romans..sign of purification Wall painting of the Tomb of Ramesses III, (1570-1070 b. C), XIX Dinasty Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Influence of the term «bread» on the common lexicon «Lord»«Companion» (from Old English(from cum vocabulary panis) hlaford) “to earn his bread” ““toremove eat unearnedbread from bread” his mouth” “man cannot live on bread alone” Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy History and sourdough Egyptians (2000 B.C.) casually discovered a leavened dough; used foam of beer as a (unconscious) starter for dough leavening Romans (1° century A.D.) used to propagate the sourdough through back-slopping (Plinio il Vecchio, Naturalis Historia XVIII) Middle Age (1600): dawn of the use of baker’s yeast for bread Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Tacuini sanitatis (XI century): “among the six elements needed to keep daily wellness… foods and beverages… “ “…White bread: it improves the wellness but it must be completely fermented …“ (FromTheatrum sanitatis, XI Century) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Pliny the elder wrote: “….Then, normally they do not even heat the dough, but they just use a bit of dough left from the day before, and it is undeniable that flour, by its nature, is leavened by an acid substance. -
Viaggi-Golosi-In-Inglese-2011.Pdf
Publishing project: APT Servizi Emilia Romagna Unione di prodotto Appennino e Verde Unione di prodotto Città d’arte, cultura, affari Unione di prodotto Costa Concept & graphic design: Empresa Creativa Texts: Lorenzo Frassoldati Translation: Link up, Rimini Photographs: Photo Archive of APT Servizi Photo Archive of Unioni di prodotto Appennino e Verde - Città d’arte, cultura, affari - Costa. Photo Archive of the following provinces: Piacenza, Parma, Reggio Emilia, Modena, Bologna, Ferrara, Ravenna, Forlì-Cesena, Rimini. Printed in April 2010 by Labanti e Nanni Industrie Grafi che - Crespellano (Bologna) Simply delicious! Intense fragrances and delicious fl avours. For all those who live in Emilia-Romagna, a region that enjoys an excellent quality of life, the culture of good food is synonymous with tradition, friendship and hospitality. To allow excellent balsamic vinegars, sweet hams and exquisite wines to “rest”, we have sacrifi ced hundreds of rooms, at times even entire farmhouses. It’s true that nature has given us fertile lands for growing wonderful products and perfect microclimates for curing and maturing them. However, the key to our success lies in the harmonious union between the work of man and the cycles of nature, between cultivation and production, between processing and distribution. Thanks to these wonderful synergies we have managed, over the centuries, to guarantee our children, Italy and the entire world excellent food and wine products. We are extremely jealous of these things, but have always shared them with friends, with guests, with everyone. That is why we have put together this small guide-book packed with suggestions for travels in our region discovering fantastic food and wine products to take home or give as gifts while staying in comfortable hotels or at relaxing holiday farms. -
Writers and Self-Consciousness: Book Publishing in Early Sixteenth Century Italy
Writers and Self-consciousness: Book Publishing in Early Sixteenth Century Italy Anne Reynolds Dialogo contra i poe/i, printed in Rome in 1526 and the first published work ofthe Tuscan-born writer Francesco Berni, is difficult to account for. It could be suggested that reasons for its apparent neglect lie within it, that it is a slight work, of little consequence, by an author who has been at times dismissed as shal10w and ofinsigni ficant stature. It is, however, a work which has survived for almost half a mil1enium. Like its author, the Dialogo has been over time the object of intermiuent controversy. Cultural artifacts which inspire such reactions beyond their own epoch are likely to have had significant impact in their own time. For these reasons my primary motivation in working on a new edition ofDialogo contra i poeti was to piece togethersurviving evidence from the contempomryand near-contemporary period, not the leastofwhich was the evidence represented by the first edition of the work. That was my point of departure and these are the first of my findings. The physical evidence of the first edition provides fundamental leads to those who seek to begin the journey of interpretation and analysis. Perhaps the most conspicuous of these leads is the very fine woodcut il1ustration which accompanies the text in the first edition, which can be identified as the author's impresa. 1 To understand imprese a<; they were used in publishing in the first half of the sixteenth century in Italy is to comprehend something fundamental about the rendering public ofDialogo contra ipoetiand about the author's intentions in writing and publishing the work. -
Le Signorie Dei Rossi Di Parma Tra XIV E XVI Secolo
Le signorie dei Rossi di Parma tra XIV e XVI secolo a cura di Letizia Arcangeli e Marco Gentile Firenze University Press 2007 Le signorie dei Rossi di Parma tra XIV e XVI secolo / a cura di Letizia Arcangeli e Marco Gentile. – Firenze : Firenze University Press, 2007. (Reti medievali E-book. Quaderni ; 6) ISBN (print) 978-88-8453- 683-9 ISBN (online) 978-88-8453- 684-6 945.44 © 2007 Firenze University Press Università degli Studi di Firenze Firenze University Press Borgo Albizi, 28 50122 Firenze, Italy http://epress.unifi.it/ Printed in Italy Indice Letizia Arcangeli e Marco Gentile, Premessa 7 Abbreviazioni 13 Gabriele Nori, «Nei ripostigli delle scanzie». L’archivio dei Rossi di San Secondo 15 Marco Gentile, La formazione del dominio dei Rossi tra XIV e XV secolo 23 Nadia Covini, Le condotte dei Rossi di Parma. Tra conflitti interstatali e «picciole guerre» locali (1447-1482) 57 Gianluca Battioni, Aspetti della politica ecclesiastica di Pier Maria Rossi 101 Francesco Somaini, Una storia spezzata: la carriera ecclesiastica di Bernardo Rossi tra il «piccolo Stato», la corte sforzesca, la curia romana e il «sistema degli Stati italiani» 109 Giuseppa Z. Zanichelli, La committenza dei Rossi: immagini di potere fra sacro e profano 187 Antonia Tissoni Benvenuti, Libri e letterati nelle piccole corti padane del Rinascimento. La corte di Pietro Maria Rossi 213 Letizia Arcangeli, Principi, homines e «partesani» nel ritorno dei Rossi 231 Indice onomastico e toponomastico 307 L. Arcangeli, M. Gentile (a cura di), Le signorie dei Rossi di Parma tra XIV e XVI secolo, ISBN (print) 978-88-8453- 683-9, ISBN (online) 978-88-8453- 684-6, © 2007 Firenze University Press. -
Franca Leverotti
Franca Leverotti Gli officiali del ducato sforzesco [A stampa in “Annali della Classe di Lettere e Filosofia della Scuola Normale Superiore”, serie IV, Quaderni I (1997), pp. 17-77 – Distribuito in formato digitale da “Reti Medievali”] Una breve risposta al questionario Modi di nomina degli officiali È il duca che decide in ultima istanza i nomi degli officiali, anche se la scelta è teoricamente condizionata dall’approvazione della maggioranza dei consiglieri segreti e di giustizia allo scopo – così esplicitato “adeo quod officiis de personis idoneis provideatur, non autem personis de officiis” – di avere personale competente e idoneo. La scelta dei sindacatori e degli officiali periferici (podestà, capitani...) in particolare rimane per tutto il periodo sforzesco di competenza del Consiglio Segreto, così come nel caso di uffici venduti, o, più esattamente, di uffici concessi dietro un prestito (prestito che veniva restituito alla fine del mandato, non dal duca, ma dall’ufficiale che subentrava); prerequisito per la nomina in questi casi era infatti non soltanto il versamento della somma alle magistrature finanziarie, ma la valutazione del curriculum da parte del Consiglio Segreto, oltre all’attestazione che era stato assolto dai sindacatori per i precedenti incarichi. Nel caso di “novus officialis “ il Consiglio, prima di procedere alla nomina, doveva richiedere il parere di tre persone note, in genere esponenti di spicco della società milanese, cortigiani o burocrati, che vengono nominati nella nota di trasmissione al primo segretario Cicco Simonetta, il cui benestare era essenziale per perfezionare l’iter della pratica. Carriere Non c’è commistione tra uffici centrali e periferici. Si tratta di circuiti ben distinti che non hanno interferenze tra loro tranne poche eccezioni: i vicari promossi sindacatori generali hanno alle spalle una carriera di vicari di podestà cittadini e di podestà, mentre i referendari delle città possono diventare maestri delle entrate.