Perillo Tours Italy 2022
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Italian-Style Chicken Noodle Soup
ITALIAN-STYLE CHICKEN NOODLE SOUP INGREDIENTS 2 tablespoons olive oil, plus some for drizzling 2 carrots, peeled and chopped into half-inch dice 2 ribs celery, chopped 2 medium leeks, trimmed and chopped 1 small onion, chopped 1 bulb fennel, trimmed and chopped 2 large cloves garlic, grated or finely chopped Salt and pepper 1 can diced plum tomatoes (15 ounces) 8 cups chicken stock 1-1 1/2 pounds poached chicken breast, diced 1 rind from a Parmigiano Reggiano cheese round 1/3 pound green beans, halved lengthwise then sliced into thirds on bias 1 pound pici (fat spaghetti) or bucatini, broken in half Serves 6-8 PREPARATION Heat the olive oil, two turns of the pan, in a soup pot over medium heat. Add the vegetables and garlic and season with salt and pepper; cover and sweat the vegetables, 10 minutes, stirring occasionally. Add the tomatoes, stock, chicken and cheese rind and bring the soup to a low boil. Add the green beans and simmer for 5 minutes longer, to tender. In another pot, heat water to a boil for the pasta; salt the water and cook the pasta to al dente. Drain and toss with a drizzle of oil. Keep the noodles separate from the soup to avoid overcooking the pasta; add them to the soup to heat through as you serve. © 2015 Ray Marks Co. LLC. All rights reserved. 3-8-PW65 Front 4” x 8” 210GSM GA LESS-THAN-15-MINUTE SPINACH AND GNOCCHI WITH GARLIC CHIPS INGREDIENTS Salt and pepper 2 packages gnocchi (10 ounces each) 4 large cloves garlic, peeled and thinly sliced 1/4 cup extra virgin olive oil (EVOO) 1 pound baby spinach, stems discarded Ground nutmeg 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more to pass around the table Serves 6-8 PREPARATION Bring a large pot of water to a boil, salt it, add the gnocchi and cook until they float to the top, 3 minutes. -
DIE LIEBE DER DANAE July 29 – August 7, 2011
DIE LIEBE DER DANAE July 29 – August 7, 2011 the richard b. fisher center for the performing arts at bard college About The Richard B. Fisher Center for the Performing Arts at Bard College The Richard B. Fisher Center for the Performing Arts, an environment for world-class artistic presentation in the Hudson Valley, was designed by Frank Gehry and opened in 2003. Risk-taking performances and provocative programs take place in the 800-seat Sosnoff Theater, a proscenium-arch space; and in the 220-seat Theater Two, which features a flexible seating configuration. The Center is home to Bard College’s Theater and Dance Programs, and host to two annual summer festivals: SummerScape, which offers opera, dance, theater, operetta, film, and cabaret; and the Bard Music Festival, which celebrates its 22nd year in August, with “Sibelius and His World.” The Center bears the name of the late Richard B. Fisher, the former chair of Bard College’s Board of Trustees. This magnificent building is a tribute to his vision and leadership. The outstanding arts events that take place here would not be possible without the contributions made by the Friends of the Fisher Center. We are grateful for their support and welcome all donations. ©2011 Bard College. All rights reserved. Cover Danae and the Shower of Gold (krater detail), ca. 430 bce. Réunion des Musées Nationaux/Art Resource, NY. Inside Back Cover ©Peter Aaron ’68/Esto The Richard B. Fisher Center for the Performing Arts at Bard College Chair Jeanne Donovan Fisher President Leon Botstein Honorary Patron Martti Ahtisaari, Nobel Peace Prize laureate and former president of Finland Die Liebe der Danae (The Love of Danae) Music by Richard Strauss Libretto by Joseph Gregor, after a scenario by Hugo von Hofmannsthal Directed by Kevin Newbury American Symphony Orchestra Conducted by Leon Botstein, Music Director Set Design by Rafael Viñoly and Mimi Lien Choreography by Ken Roht Costume Design by Jessica Jahn Lighting Design by D. -
Tuscany's World Heritage Sites
15 MARCH 2013 CATERINA POMINI 4171 TUSCANY'S WORLD HERITAGE SITES As of 2011, Italy has 47 sites inscribed on the UNESCO World Heritage List, making it the country with the greatest number of UNESCO World Heritage Sites. Tuscany alone boasts six UNESCO sites, almost equalling the numbers of countries like Croatia, Finland and Norway. Tuscany enshrines 6 Unesco World Heritage Sites you should definitely consider when planning your Tuscany tour. Here is the list: 1) Florence. Everything that could be said about the historic centre of Florence has already been said. Art, history, territory, atmosphere, traditions, everybody loves this city depicted by many as the Cradle of the Renaissance. Florence attracts millions of tourists every year and has been declared a World Heritage Site due to the fact that it represents a masterpiece of human creative genius + other 4 selection criteria. 2) Piazza dei Miracoli, Pisa. It was declared a Unesco World Heritage Site in 1987 and is basically a wide walled area, partially paved and partially covered by grass, dominated by 4 great religious buildings: the Duomo, the Leaning Tower, the Baptistry and the Camposanto. 3) San Gimignano has been a World Heritage Site since 1990 and is considered the emblem of medieval Tuscany. Its historic centre represents a masterpiece of human creative genius, it bears a unique testimony to Tuscan civilization and surely is an outstanding example of architectural ensemble, which illustrates significant stages in human history. 4) 40 kilometers away from San Gimignano stands Siena, the historical enemy of Florence. Throughout the centuries, the city's medieval appearance has been preserved and expansion took place outside the walls. -
October 11 - 21, 2021 $4,499 Per Person from Fresno, CA (FAT)
ITALY Join Fr. Robert Borges on a pilgrimage to Basilica of St. Francis of Assisi Rome - Orvieto - Assisi - Siena Florence - Pisa - Turin October 11 - 21, 2021 $4,499 per person from Fresno, CA (FAT) www.pilgrimages.com/frborges Piazza dei Miracoli, Pisa Florence St. Peter's Basilica, Rome S A M P L E D A Y - BY- D A Y I T I N E R A R Y Day 1, Monday, October 11: Depart for Rome Day 5, Friday, October 15: Rome - Orvieto - Assisi Make your way to your local airport, where you will board your After an early breakfast, you will head north through the Roman overnight flight(s). Your meals will be served on board. countryside of vineyards and villas. Throughout this bus ride, your tour escort will share very interesting information regarding the spir- Day 2, Tuesday, October 12: Arrival in Rome itual, historical, and cultural aspects of Italy. Arrive in Orvieto, a city Welcome to Rome, also known as, "The Eternal City." Upon arrival at known for its Duomo and considered one of the most architectural- Rome airport, collect your luggage in the baggage claim area, ly important in Europe, for its Etruscan roots, and for the museums and continue to the Arrivals Hall, where you will be greeted by a where one finds collections and displays that range over 2,500 tour escort and/or driver. You will make your way to the bus and years of history. During this tour you will walk through Orvieto's transfer to your hotel. Following check-in, you will have free time to charming, narrow alleys, and small squares. -
1.1 Document on Historical /Architectural/Environmental
Ref. Ares(2016)1596182 - 04/04/2016 D1.1 – Document on historical /archi- tectural/environmental knowledge of the buildings Project Information Grant Agreement Number 646178 Nanomaterials for conservation of European architectural heritage developed by Project Full Title research on characteristic lithotypes Project Acronym NANO-CATHEDRAL NMP-21-2014 Materials-based solutions for protection or preservation of Funding scheme European cultural heritage Start date of the project June, 1 2015 Duration 36 months Project Coordinator Andrea Lazzeri (INSTM) Project Website www.nanocathedral.eu Deliverable Information Deliverable n° D1.1 Deliverable title Document on historical/architectural/environmental knowledge of the buildings WP no. 1 WP Leader Marco Lezzerini (INSTM) CONSORZIO INTERUNIVERSITARIO NAZIONALE PER LA SCIENZA E TECNOLOGIA DIE MATERIALI, Opera della Primaziale Pisana, HDK, UNI BA, Fundación Catedral Contributing Partners Santa María, Dombausekretariat St.Stephan, TU WIEN, Architectenbureau Bressers, Statsbygg Nature public Authors Franz Zehetner, Marco Lezzerini, Michele Marroni, Francesca Signori Marco Lezzerini, Michele Marroni, Francesca Signori, Graziana Maddalena Gianluca De Felice, Anton Sutter, Donatella De Bonis, Roberto Cela Ulrike Brinckmann, Sven Eversberg, Peter Fuessenich, Sophie Hoepner Rainer Drewello Contributors Leandro Camara, Juan Ignacio Lasagabaster Wolfgang Zehetner, Franz Zehetner Andreas Rohatsch, Matea Ban Ignace Roelens, Matthias De Waele, Philippe Depotter, Maarten Van Landeghem Resty Garcia, Yngve Kvame Reviewers Marco Lezzerini, Francesca Signori Contractual Deadline Month 4 (Oct 2015) Delivery date to EC April 4, 2016 1/308 Dissemination Level PU Public PP Restricted to other programme participants (incl. Commission Services) RE Restricted to a group specified by the consortium (incl. Commission Services) CO Confidential, only for the members of the consortium (incl. -
Classic Tuscany Tour Facts Sheet
Self-Guided Bicycle Tours in Italy: Classic Tuscany Cycling from Florence to Pisa Self-Guided Bicycle Tours in Italy: Classic Tuscany Tour Facts Sheet The best way to explore one of Italy's most famous regions, Tuscany, is to cycle through it while enjoying the perfect blend of culture, cuisine, history, and rolling scenery. Tuscany is known for its earthy wines, rich art history, architecture, and its welcoming people. Walk through living history in the vibrant cities of Florence, Siena, San Gimignano, Pisa. From Piazza della Signoria in Florence to Piazza dei Miracoli in Pisa, through Siena, San Gimignano and Lucca. This bicycle tour starts at the heart of Tuscany, along the "wine route", where you'll see the production of Chianti and other wines. Enjoy a wine tasting in one the numerous wine cellars of this area. After Siena our bicycle tour continues to San Gimignano, famous for its adorning towers, and Lucca, known for the well-preserved Renaissance walls encircling its historic city center. Lastly, you'll visit Pisa and its leaning tower. Join us and experience Tuscany by bicycle. Renaissance Florence, wines and vineyards of Chianti, a stroll in the majestic Piazza del Campo in Siena, San Highlights Gimignano and its medieval towers, the leaning tower of Pisa, great views from world-famous hills €1270 per person sharing a double room Single supplement: €290 (solo travelers pay €800) Price GROUP DISCOUNTS 5% (6 people or more) Please note that a High-Season Supplement fee may apply for May and September 7-night accommodation in 3-4 stars hotels or Includes farmhouses; all breakfasts; roadbook and map; GPS with preloaded tracks; luggage transfers Countries Italy Begin/End Florence/Pisa Arrive/ Florence Airport (FLR) / Pisa Galileo Galilei Airport (PSA) Depart Visit our website for tour dates, price and Total full itinerary description at 348 - 352 km (217 - 220 miles) Distance Cycleeurope.com. -
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. -
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Viaggio in Italia LIVELLO Il gioco propone due livelli distinti, A2 e B1. L’insegnante deciderà quale utilizzare in funzione del livello della sua classe. È possibile identificare il livello dal numero delle stelline presente sul dorso delle carte colorate: livello A2 una stellina, livello B1 due stelline. L’uso di un livello non esclude l’uso dell’altro, è perciò possibile mescolare tutte le carte, rendendo il gioco più accessibile agli studenti più deboli e più interessante per gli studenti che hanno già raggiunto un buon livello linguistico. OBIETTIVI LINGUISTICI • Arricchire il bagaglio lessicale dello studente • Favorire l’uso corretto delle strutture grammaticali: gli articoli definiti e indefiniti, gli aggettivi, alcuni verbi di alta frequenza, la forma interrogativa e negativa, i numeri fino a 100, ecc. • Familiarizzare lo studente con la civiltà italiana • Promuovere l’apprendimento di espressioni idiomatiche molto frequenti MATERIALE • Un dado con i lati colorati (un lato giallo, uno blu, uno arancione, uno viola, uno rosso, uno verde) • Un dado con i numeri • Un cartellone da gioco che rappresenta una cartina dell’Italia, con 100 caselle numerate (35 caselle fotografiche – 51 caselle di colore giallo – 14 caselle di colore rosso che rimandano alle regole di percorso) • 132 carte (divise in 6 mazzi con il dorso colorato: 22 carte per colore) GIOCATORI Gioco di squadra o individuale: • 1 conduttore del gioco (insegnante o studente) e giocatori che si suddividono in due o più squadre oppure partecipano individualmente. 2 REGOLE DEL GIOCO Chi conduce il gioco dispone davanti a sé tutto il materiale, compresi i 6 mazzi di carte (l’insegnante potrà scegliere il livello più adatto alla classe, mettendo da parte le carte del livello non desiderato o utilizzando le carte di entrambi i livelli). -
Best of Italy Featuring Rome, Tuscany & 4 Nights in Florence
New Castle County Chamber of Commerce presents Best of Italy featuring Rome, Tuscany & 4 nights in Florence 9 Days November 1 - 9, 2016 Highlights •4 Nights in Florence •3 Nights in Rome •Florence City Tour •Academy Gallery - Statue of David •Assisi Tour •Basilica of St. Francis •Leaning Tower of Pisa •Lucca’s Old Town •Siena Tour •Rome City Tour •Treasures of the Vatican Museum •St. Peter’s Basilica •Roman Farewell Dinner •Venice Optional Inclusions •Roundtrip Airfare From Philadelphia (PHL) •Int’l Air Departure Taxes/Fuel Surcharges •10 Meals: 7 - Breakfasts & 3 - Dinners •Professional Tour Director •Motorcoach Transportation •Admissions per Itinerary •Comprehensive Sightseeing •Baggage Handling Tour Rates Contact Information $3495 Per Person Double New Castle County Chamber of Commerce • Attn: Barbara Weiss +$650 Single Supplement 12 Penns Way • New Castle, DE 19720 302-294-2068 [email protected] Booking #99787 Best of Italy Itinerary DAY 1: Overnight Flight to Europe/Italy DAY 6: Florence at Leisure - Venice Optional Today board your overnight flight to Europe. Enjoy the day at leisure in Florence. Maybe stroll along city streets & shop, enjoy a tasty pizzeria lunch or perhaps visit a museum. A full day optional DAY 2: Arrive Rome excursion will be available to Venice, one of the world’s most unique and Arrive in Rome, meet your Tour Director and transfer to your hotel. This interesting cities built on 117 islands with 150 canals and 400 bridges. evening enjoy a Welcome Dinner. Meal: (B) Overnight: Florence Meal: (D) Overnight: Rome DAY 7: Florence - Siena - Rome DAY 3: Rome - Assisi - Florence This morning travel to Siena, the heart of Tuscany. -
La Pizza & La Pasta
LE C U C I N E di E A T A L Y LA PIZZA & LA PASTA ANTIPASTI LA STELLA | 14 INSALATA DI RUCOLA | 14 PIZZA WITH CHERRY TOMATO, ARUGULA, SHAVED GRANDE PIATTO MISTO ARUGULA, PARMIGIANO REGGIANO® DOP, PARMIGIANO REGGIANO® DOP, FRESH BASIL, EXTRA DI SALUMI & FORMAGGI | 24 LEMON VINAIGRETTE VIRGIN OLIVE OIL FROM SORRENTO An assortment of our favorite 6 salumi & 5 formaggi INSALATONA | 16 CAVOLO NERO E PERA | 15 GEM LETTUCE, OLIVES, SEASONAL VEGETABLES, LACINATO KALE, PEARS, GORGONZOLA DOP, Classic Pairings CALLIPO TUNA, FRIED CHICKPEAS, WALNUTS, BALSAMIC VINAIGRETTE OLIVE MARINATE | 7 LEMON VINAIGRETTE VERDURE SOTTOACETO | 7 HOUSEMADE PICKLED VEGETABLES MOZZARELLA BAR All mozzarella served with olive oil and sea salt and your choice of two verdure. 1. Choose One Mozzarella: 2. Choose Two Verdure: Add Salumi MOZZARELLA CLASSICA | 16 MARINATED ARTICHOKES ROASTED BEETS PROSCIUTTO DI PARMA DOP +8 MOZZARELLA DI BUFALA DOP | 18 BASIL PESTO BROCCOLI RABE GIORGIO'S SWEET SOPPRESSATA +7 BURRATA | 19 LA PIZZA LA PASTA Le Gastronomiche · The new way Italians are eating pizza Pasta Fresca · Fresh Pasta made in house by our pastai Our chef-driven pizza selection: the highest quality ingredients served on a lighter, crispier crust. TAGLIATELLE al Ragù di Manzo | 23 MARGHERITA RUSTICA | 21 Tagliatelle, short rib ragù, mutti tomato sauce, SAN MARZANO TOMATO, OREGANO, GARLIC, MOZZARELLA DI BUFALA FROM parmigiano reggiano® dop, parsley NAPOLI, EXTRA VIRGIN OLIVE OIL, BASIL, GRANA PADANO DOP 12-MONTHS PASTA AL FORNO al Ragù | 17 TAGLIATELLE BURRATA | 26 lasagna, -
Recipe Ideas for Farmed Sea Scallops the Whole Story
Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipie Ideas for Farmed Sea Scallops: The Whole Story Copyright © 2020 Marsden Brewer ISBN: 978-0-9802177-8-0 All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the author, except by a reviewer, who may quote brief passages in review. Printed in the United States of America Table of Contents Foreword ..................................................................................................1 Handling Scallops ...........................................................................5 Petites—The Smallest ................................................................11 Butter-Braised PenBay “Popcorn” ....................................... 13 Steam shucking .............................................................................. 14 Amuse-bouche ..................................................................................15 Medium Size ..........................................................................................17 Spain ............................................................................................... 19 Manchego Scallops .................................................................. -
Our Signature Pasta Dishes Pasta and Ravioli Trays Salad
Pasta and Ravioli Trays Ravioli Tray Our Signature Pasta Dishes Choose between Ravioli ricotta & spinach butter & sage, Ravioli ricotta & Parmigiano with tomato sauce, Ravioli shortribs butter & Parmigiano Tagliatelle al Ragù 18 x 4 people $72 x 6 people $108 x 8 people $144 Organic durum flour, organic “00” flour, eggs, ragù sauce (tomato, beef and pork Pasta, Gnocchi Lasagna Tray . meat, celery, carrots, EVOO, onion, and red wine) Choose between Lasagna Bolognese, Gnocchi with Tomato sauce, Tagliatelle al Ragu Bolognese, Fusilli al pesto, Rigatoni all’Amatriciana, Ancient grain Pici with ragu Lasagna Bolognese, ricetta di “Nonna Rina” 18 Toscano. Ragù sauce, eggs, durum and “00” flour, milk, butter, Parmesan, and nutmeg x 4 people $64 x 6 people $96 x 8 people $128 Lasagna al Tartufo 22 extra Parmigiano $1, extra Tomato sauce $2, extra ragu $3 per portion Truffles, mushrooms, besciamella, egg durum and “00” flour Truffle Lasagna Tray x 4 people $80 x 6 people $120 x 8 people $160 Gnocchi San Marzano (with Napolitan tomato sauce) 18 Potato, white flour, eggs, milk, basil, tomato sauce, and shallots Salad Fusilli al pesto 18 Caprese 18 (bufala) 100% organic semolina, basil, EVOO, pine nuts, garlic, and grana Padano Tomato & mozzarella with oil, oregano and basil dressing Insalata Verde 8 Pici di Grani Antichi con Ragù Toscano 18 Organic mesclun salad Ancient grain pici, ragù toscano (white ragù , red wine, bay leaves, rosemary) Insalata Mista 12 parmigiano reggiano, EVOO. Organic mesclun salad w/ cherry tomatoes, pumpkin seeds, cranberries, walnuts, and olives Rigatoni alla Amatriciana 18 Insalata Mista con Burrata 18 100% organic semolina, pancetta, sicilian tomoatoes, onions and EVOO Organic mesclun salad w/ cherry tomatoes, pumpkin seeds, cranberries, walnuts, olives, and burrata Ravioli ricotta e spinaci con burro e salvia.