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Valencia Breakfast Menu
COFFEES & TEAS MAIN PLATES ESPRESSO .................................................... 3 THE GROVE BREAKFAST ................................ 14 DOUBLE ESPRESSO ................................... 4 Two Farm Fresh Eggs, Choice of ILLY COFFEE .................................................. 4 Breakfast Meats, Served with Breakfast Potatoes and Toast HOT TEA ....................................................... 4 O CAPPUCCINO ................................................. 5 EGGS BENEDICT ............................................ 15 CAFÉ LATTE | CAFÉ MOCHA ...................... 5 Two Poached Farm Eggs, Canadian Bacon, Served with Breakfast Potatoes ILLY ICED ESPRESSO ................................... 5 Mochaccino, Café Latte, Cappuccino BUTTERMILK PANCAKES ........................... 13 Banana Foster, Strawberries, Blueberries, CAFÉ AGAVE SPIKED COLD BREW ........... 8 Blackberries, Powdered Sugar, Nutella Sauce O 12.5% ABV BELGIAN WAFFLE ....................................... 13 Salted Caramel, Vanilla Cinnamon, Mocha, Espresso Fresh Kiwi, Blackberries, Blueberries, Strawberries, Powder Sugar, Vanilla Meringue O JUICES CREATE YOUR OWN OMELETTE .............. 16 Choice of 3: Roasted Peppers, Fire Roasted Tomatoes, GRAPEFRUIT | APPLE | CRANBERRY...... 4 Smoked Ham, Applewood Bacon, Spanish Chorizo, TOMATO | V8 ............................................. 4 Sausage, Baby Spinach, Cheddar Cheese, Swiss FRESH ORANGE JUICE .............................. 5 Cheese, American Cheese, Feta Cheese. Served with Breakfast Potatoes and -
Coffee Times
COFFEETiMES DE | IT | EN COFFEEISSUE 10 – AUTUMN/WINTER 2016 COFFEE ROASTiMTING COMPANY SCHREYÖGG. INNOVATION ANED TRADITION. SSINCE 1890. The moka - a classic among the many preparation methods Since 1890 the Coffee Roasting Company Schreyögg from South Tyrol has stood EDITORIAL for top quality and workmanship from the bean to the cup. For the production of the various coffee blends more than 20 different raw coffees are purchased from selected plantations, which comply with our stringent criteria. They are roasted in individual varieties in the traditional long roasting process, then blended in an Dear customers elaborate procedure and sorted carefully – since 2002 at the modern production site in Parcines near Merano. and coffee lovers, air trade, sustainability, ecological culti- The basic idea that working must be worthwhile is You have probably wondered on various oc- thinking about the many different shapes of ac- vation and support for smallholders by the focus of Fairtrade. Fair living and production casions why you like your coffee best from a cessories apart from his basic work. The selec- local cooperatives – things the Coffee conditions for the people involved in the produc- particular cup. This is nothing strange. Like tion of the material may be the easiest problem FRoasting Company Schreyögg has been work- tion process create sustainability in coffee grow- for wine glasses, there are certain rules to be to solve, since only few substances, first and ing on for quite some time, not least ing and make it fit for the future – the borne in mind when it comes to the selection of foremost porcelain, are really suitable for a cup thanks to the high-quality Fairtrade aim being to create a stable balance of the right drinking vessel. -
ILLYCAFFÈ S.P.A.: MASSIMILIANO POGLIANI NOMINATO AMMINISTRATORE DELEGATO
ILLYCAFFÈ S.p.A.: MASSIMILIANO POGLIANI NOMINATO AMMINISTRATORE DELEGATO Riassetto della Governance, con nuovi ingressi e conferme. Andrea Illy confermato Presidente. Trieste, 17 maggio 2016 - Massimiliano Pogliani è il nuovo Amministratore Delegato di illycaffè S.p.A., società leader nel segmento del caffè di alta qualità. L’Assemblea di illycaffè ha nominato per la prima volta un Amministratore Delegato esterno nell’ambito di un riassetto della Governance che vede Andrea Illy riconfermato come Presidente. La carica di Vicepresidente è stata assunta da Marina Salamon. Massimiliano Pogliani arriva in illy dopo 20 anni di esperienza in area marketing, commerciale e retail, maturati in aziende leader con marchi premium & luxury come Saeco/Gaggia (1998 - 2003), Nespresso (2003 - 2008), Nestlé Super Premium (2008 - 2012) e Vertu (2012- 2015).* Francesco Illy entra in Consiglio con l’incarico della Brand Equity, mentre Anna Belci Illy è riconfermata per la Corporate Reputation e gli Acquisti Strategici. Riccardo Illy rappresenterà in Consiglio l’azionista unico, Gruppo Illy SpA. Tra i consiglieri indipendenti, storicamente presenti nel Consiglio di illycaffè, oltre a Marina Salamon, è stata confermata la presenza di Pierluigi Celli. I nuovi ingressi riguardano alcuni tra i più riconosciuti professionisti nei loro specifici ambiti di attività: Alberto Baldan, Amministratore Delegato de la Rinascente; Roberto Eggs, Chief Operating Officer di Moncler; Douglas T. Hickey, Commissario Generale del Padiglione USA a Expo Milano 2015. Segretario e Legal Advisor viene riconfermato il professor avvocato Mario Cannata. Il collegio sindacale e l’organismo di vigilanza sono composti da Maurizio Dallocchio, Presidente, e da Umberto Picciafuochi e Michela Del Piero. Riconfermata inoltre la Presidenza onoraria di Anna Illy. -
Executive Summary
Social Executive Summary Environmental Economic Development Sustainability illycaffè works along the entire supply chain to ensure an experience characterised by quality, excellence and beauty and to help create a virtuous system in which coffee contributes to improving people’s lives and ecosystems. Illycaffè has always thought and acted as a stakeholder illycaffè is based in Trieste and is headed by the third and fourth company and in 2019 this vocation was enshrined in the company’s articles generation of the Illy family. of association through the adoption of Società Benefit status. It produces and sells, on a illycaffè’s goal is to improve the quality of life of its stakeholders: consumers global scale, a unique blend of and customers, the company’s partners in serving consumers; the talents high-quality coffee, consisting who work with the company with passion and professionalism, the suppliers 100% of 9 different types of who guarantee an excellent product, the communities with which illycaffè Arabica, selected in over 20 interacts and, finally, the shareholders, who support the company. production areas. The balance illy invests in promoting the concepts of sustainable quality, forming an of these components produces entrepreneurial culture that focuses on raw material procurement practices the unmistakable illy taste and that are responsible and respectful towards people, communities and the aroma, which is always the same environment; efficient customer service in the HoReCa channel; personalised in every cup. The illy blend is marketed in 144 countries on 5 assistance and consultancy services for managers of premises, and exclusive continents and served in over advantages for coffee lovers. -
Manuale Illy 15931/01
2 IT ISTRUZIONI D’USO 3 EN INSTRUCTION MANUAL 15 DE BEDIENUNGSANLEITUNG 27 FR MODE D’EMPLOI 39 ES INSTRUCCIONES DE USO 51 NL GEBRUIKSAANWIJZING 63 3 IT SOMMARIO • Regole generali per l’uso della macchina..............................................................4 • Dati tecnici........................................................................................................4 • Importanti misure di sicurezza.............................................................................4 • Utilizzo dell’apparecchio......................................................................4 • Installazione dell’apparecchio.............................................................5 • Pulizia dell’apparecchio.....................................................................5 • In caso di guasto dell’apparecchio......................................................6 • Uso improprio dell’apparecchio..........................................................6 • Componenti della macchina................................................................................7 • Utilizzo della macchina........................................................................................8 • Riempire il serbatoio..........................................................................8 • Messa in funzione/riscaldamento........................................................8 • Funzione risparmio energia..................................................................8 • Risciacquo macchina/circuiti interni....................................................9 -
Social Environmental Economic Development Sustainability
Social Environmental Economic Development Sustainability 2019 Sustainable Value Report INDEX Chapter 02.3: intellectual capital 53 Letter to our stakeholders 03 02.3.1 Innovation & research 55 Executive summary 05 02.3.2 Università del Caffè 62 Chapter 01: our identity 09 Chapter 02.4: human capital 64 01.1 Mission, vision and values - illycaffè as a Società Benefit 10 02.4.1 illycaffè people 66 01.2 illycaffè in a nutshell 11 02.4.2 Employment 67 01.2.1 The history of illycaffè 12 02.4.3 Equal opportunities, inclusiveness and respect for human rights 70 01.2.2 Corporate governance and organisational structure 16 02.4.4 Health and safety in the workplace 71 01.2.3 A transparent approach to business 16 02.4.5 Internal communication and employee benefits 72 01.3 A changing context 18 02.4.6 Training and development of human capital 73 01.3.1 Risks and opportunities 19 01.3.2 The challenges facing illycaffè 20 Chapter 02.5: relational capital 75 01.4 The illycaffè model 22 01.5 Sustainability strategy and governance 23 02.5.1 The value of the community and local area 77 01.5.1 2030 Sustainability Policy 24 02.5.2 Art, aesthetics and culture 79 01.6 Stakeholder dialogue & materiality assessment 25 02.5.3 Ernesto Illy Foundation 81 01.6.1 Scope of impacts 28 02.5.4 illycaffè and its customers 84 01.7 Key value chain approaches 30 02.5.5 Creating value for customers 85 01.7.1 The illycaffè model for a sustainable supply chain 30 02.5.6 Listening to and satisfying customers 87 01.7.2 Supply chain control and knowledge transfer 32 02.5.7 Responsible -
What Kind of Coffee Do You Drink?
FLORE Repository istituzionale dell'Università degli Studi di Firenze What kind of coffee do you drink? An investigation on effects of eight different extraction methods Questa è la Versione finale referata (Post print/Accepted manuscript) della seguente pubblicazione: Original Citation: What kind of coffee do you drink? An investigation on effects of eight different extraction methods / Angeloni, Giulia*; Guerrini, Lorenzo; Masella, Piernicola; Bellumori, Maria; Daluiso, Selvaggia; Parenti, Alessandro; Innocenti, Marzia. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - ELETTRONICO. - (2019), pp. 1327-1335. [10.1016/j.foodres.2018.10.022] Availability: This version is available at: 2158/1142622 since: 2021-03-28T17:21:48Z Published version: DOI: 10.1016/j.foodres.2018.10.022 Terms of use: Open Access La pubblicazione è resa disponibile sotto le norme e i termini della licenza di deposito, secondo quanto stabilito dalla Policy per l'accesso aperto dell'Università degli Studi di Firenze (https://www.sba.unifi.it/upload/policy-oa-2016-1.pdf) Publisher copyright claim: (Article begins on next page) 28 September 2021 Food Research International xxx (xxxx) xxx–xxx Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres What kind of coffee do you drink? An investigation on effects of eight different extraction methods ⁎ Giulia Angelonia, , Lorenzo Guerrinia, Piernicola Masellaa, Maria Bellumorib, Selvaggia Daluisob, Alessandro Parentia, Marzia Innocentib a Department of Management of Agricultural, Food and Forestry System, University of Florence, Italy b Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, via U. Schiff 6, Sesto F.no, Florence, Italy ARTICLE INFO ABSTRACT Keywords: The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing Brewing methods and, finally, the extraction method. -
Trofima-Pota2009.Pdf
n • GRAPHIC DESIGN • PACKAGING DESIGN • WEB DESIGN • MULTIMEDIA DESIGΝ • COMMUNICATIONS ΕΦΕΣΟΥ 4, 17121 ΝΕΑ ΣΜΥΡΝΗ T : 210 9324440 F : 210 9324473 E : [email protected] W: tangram.gr • Επίβλεψη και τήρηση βιβλίων όλων των κατηγοριών • Μηχανοργάνωση Λογιστηρίων • Σύµβουλοι • Χρηµατοοικονοµικές Μελέτες • Φοροτεχνικές Εφαρµογές • Νοµική Υποστήριξη: Άννα Μπούντα & Συνεργάτες Υπεύθυνος ανάλυσης: Πάρης Μήτσου Φιλολάου 188Α 11634 Αθήνα. Τηλ.: 210 7561605 - 210 7561430 Fax: 210 7511092 www.diktio.com.gr e-mail:[email protected] ΧΑΙΡΕΤΙΣΤΗΡΙΑ ΜΗΝΥΜΑΤΑ GREETING MESSAGES Η ιστορία του κλάδου δείχνει ότι η οργανωµένη βιοµηχανία τροφίµων αντα- ποκρίνεται στις προκλήσεις των καιρών, επενδύοντας σε σύγχρονες γραµµές παραγωγής, σε ποιότητα, σε καινοτόµα προϊόντα και, µέσα σε πλαίσιο ισχυρού ανταγωνισµού, δηµιουργώντας ανάπτυξη και θέσεις εργασίας. Σήµερα, έχουµε το ανώτατο επίπεδο διατροφικής ασφάλειας που υπήρξε ποτέ στον πλανήτη µας κι αυτό οφείλεται στο γεγονός ότι η δουλειά που γίνεται στη βιοµηχανία τροφίµων διεθνώς, είναι τεράστια και άρτια από επιστηµονικής πλευράς. Παρά ταύτα, ο κλάδος αντιµετωπίζει σηµαντικές προκλήσεις και άλλης µορφής που πηγάζουν κυρίως από τις συνεχώς αυξανόµενες απαιτήσεις των καταναλω- τών σε ό,τι αφορά στη διατροφική αξία, στην ασφάλεια και στις περιβαλλοντικές των τροφίµων. Η βιοµηχανία τροφίµων, όµως, είναι αυτή που έχει το µεγαλύτερο συµφέρον να προστατέψει και να ενηµερώσει τον καταναλωτή. Κι αυτό ακριβώς κάνει, αναλαµβάνοντας µάλιστα ηγετικό ρόλο στην προσπάθεια αυτή. Η υπεύθυνη ανταπόκρισή της σ’ αυτές τις ολοένα αυξανόµενες απαιτήσεις, υποχρε- ώνει τον κλάδο να προχωρήσει σε πρόσθετες επενδύσεις σε έρευνα, καθώς και στην υιοθέτηση πρόσθετων διαδικασιών ελέγχων. Τον υποχρεώνει να βελτιώνει σταθερά την ποιότητα της πληροφόρησης που δίνει στους καταναλωτές –από τις πληροφορίες στις συσκευασίες µέχρι την αλήθεια στις διαφηµίσεις. -
In Search of a Perfect Cup Dec 20Th 2001 | PARIS, PAUDEX, TREVISO and TRIESTE from the Economist Print Edition
Economist.com Da: Salvato con Microsoft Internet Explorer 5 Inviato: venerdì 11 gennaio 2002 21.10 Oggetto: Economist.com Espresso coffee In search of a perfect cup Dec 20th 2001 | PARIS, PAUDEX, TREVISO AND TRIESTE From The Economist print edition Espresso coffee requires as much technology and taste as fine wine. Where to find the finest? Get article background LOOK into a small, elegant cup of espresso coffee and examine carefully the top layer of foam, known to aficionados as crema. Made of tiny gas bubbles trapped in a liquid film, the foam seals the coffee's intense aromas and flavours and locks in heat. A good crema depends on the quality of the coffee and on the skill with which it is prepared. In a perfect espresso it is velvety, with a warm and characteristic hazel-brown or “tiger- skin” colour. It is also persistent, lasting as long as the drink, and with sufficient body to support the weight of granulated sugar for a few seconds. Perfect espresso is the ultimate coffee. It ranks with fine wine for the complexity of its chemistry. Unlike wine, however, it does not improve with age. “Espresso” means prepared on the spur of the moment, and it has become the trademark of rich, intense coffee that must also be consumed at once. Its taste is so dense, though, that it can remain in the mouth for up to half an hour after drinking. For decades, making espresso was either an art or a lottery. The artists were trained baristas, skilled operators who worked big espresso machines in the coffee bars of Europe. -
Istruzioni Per L'uso Instructions For
Istruzioni per l’uso Instructions for use IT Istruzioni per l’uso 1. Introduzione................................................................................4 2. Avvertenze...................................................................................5 Istruzioni per l’uso...........................................3 3. Contenuto della confezione....................................................8 Instructions for use........................................19 4. Descrizione del prodotto........................................................9 5. Primo utilizzo del prodotto...................................................10 6. Erogazione di caffè/tè/infusi................................................11 7. Modalità di risparmio energetico..........................................13 8. Pulizia e manutenzione...........................................................14 9. Risoluzione dei problemi........................................................17 10. Bialetti capsule.......................................................................22 11. Garanzia....................................................................................23 12. Smaltimento dell’apparecchio............................................24 Registra il numero seriale della tua macchina su www.bialettishop.it e scopri i vantaggi che ti abbiamo riservato! 3 IT 1. Introduzione 2. Avvertenze IT Gentile cliente, AVVERTENZE GENERALI Lei ha appena acquistato una macchina da Caffè Espresso Bialetti! Leggere attentamente le avvertenze contenute nelle presenti -
Beverage Preparation Capsule for Delivery of a Solubilisate
(19) TZZ¥ _¥_T (11) EP 3 216 443 A1 (12) EUROPEAN PATENT APPLICATION (43) Date of publication: (51) Int Cl.: 13.09.2017 Bulletin 2017/37 A61K 9/00 (2006.01) A47J 31/40 (2006.01) A47J 31/00 (2006.01) B65D 85/804 (2006.01) (21) Application number: 16000586.4 (22) Date of filing: 10.03.2016 (84) Designated Contracting States: (71) Applicant: Athenion AG AL AT BE BG CH CY CZ DE DK EE ES FI FR GB 6304 Zug (CH) GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR (72) Inventors: Designated Extension States: • Brysch, Ekkehard BA ME 26316 Varel (DE) Designated Validation States: • Brysch, Wolfgang MA MD 13505 Berlin (DE) • von Wegerer, Jörg 13597 Berlin (DE) (54) BEVERAGE PREPARATION CAPSULE FOR DELIVERY OF A SOLUBILISATE (57) The present invention relates to a beverage pensing system. Poorly water-soluble dietary supple- preparation capsule for the delivery of a solubilisate, a ments or pharmaceutical active agents can be delivered beverage dispensing system configured for the use of in this new dosage form in order to increase the bioavail- such a beverage preparation capsule and a method for ability of these substances. preparing a beverage by means of such a beverage dis- EP 3 216 443 A1 Printed by Jouve, 75001 PARIS (FR) 1 EP 3 216 443 A1 2 Description bilayer of the cell membrane. Often the same or struc- turally related components are used for liposomes as [0001] The present invention relates to a beverage those known from the cell membrane, therefore display- preparation capsule for the delivery of a solubilisate, a ing similar physicochemical properties. -
Research Report and List of Primary Oral History Sources Can Be Found at the Project Website
The Globalisation of ‘Italian’ Coffee. A Commodity Biography Jonathan Morris The global boom in ‘out of home’ coffee consumption since the mid-1990s has generated renewed interest in the world of coffee among both the academic and general publics. The politics of coffee production and market governance have been investigated from a wide variety of stances, notably by advocates of fair trade for whom coffee forms a potent symbol of the perils of globalisation given the collapse in prices following the liberalisation of the world coffee market1. Historians have been inspired to investigate the social and cultural history of the coffee house2. In Britain, the rise of cappuccino culture has stimulated several publicly funded research projects. Geographers used video footage to compare the ways consumers use contemporary coffee houses with those that Habermas ascribed to their 18th Century forebears; while experts in the visual arts and design have begun an investigation into the interiors of fin- de-siècle coffee houses in Vienna with the intention of comparing these to their early 21st century equivalents3. What these studies have tended to neglect, however, by concentrating upon the settings in which coffee is served, is that this boom has been driven by a profound shift in consumer preferences from traditional ‘national’ coffee beverage styles to those based upon the use of espresso. Espresso is the product of a preparation process which evolved in Italy over the first half of the 20th century, and by now has become almost an icon of the country itself. Italian coffee has thus followed the trajectory of other ‘typical’ foodstuffs, such as pasta and pizza, in projecting Italian cuisine, lifestyle and culture abroad.