DOCSLIB.ORG

Presentazione Standard Di Powerpoint

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

MEDITANGOFESTIVAL2014 Cultural routes, exhibitions, places where to eat and shop. The complete guide to enjoy the Meditango Festival 2014. at best Rome, 6 - 21 december Info: 349 2621186 [email protected] www.meditango.com MEDITANGOFESTIVAL2014 From the 6th to the 21st of December, the city of Rome resonates with the vibrations of the Meditango Festival 2014, directed by Alex Cantarelli e Mimma Mercurio. An unmissable event, celebrating its 10th edition, with many scheduled performances, seminars, shows, concerts and evening gala. In this brief guide you will find tips and useful addresses to better enjoy your stay in the Eternal City. We welcome you to the Meditango Festival! WHAT WILL YOU FIND IN THIS GUIDE? FOOD..................................4 FOOD SHOPPING.............12 CHRISTMAS SHOPPING....13 EXHIBITIONS.......................14 NOT-TO-MISS.....................15 3 MEDITANGOFESTIVMEDITANGOFESTIVAL2014 AL2014 FOOD TRATTORIAS I Maccheroncini We like it because... Via Alessandro Severo, 93 The smile of Cinzia (a tango dancer too) will Area: San Paolo (metro B) welcome you in this characteristic restaurant. She Average price: 25 € will kindly serve you a variety from the classics Phone: 06 8902 8088 Roman dishes to the fish cuisine, in a relaxed and For info click here informal ambient. Seasonal menus and fresh products. Enoteca Regionale Palatium Via Frattina, 96 Right in the centre of Rome, in an area dotted with Area: Spagna (metro A) tourist-traps restaurants, this nice wine-bar stands Average price: 35 € out: regional products, traditional recipes, seasonal Phone: 06 6920 2132 menu. Excellent for a lunch in the middle between For info click here a walk and another. Necci dal 1924 Open 7 days on 7 from, from breakfast to dinner. Via Fanfulla da Lodi, 68 The expert chef Ben also prepares fresh hand- Area: Pigneto (tram 19) made pasta and all the ingredients come mostly Average price: 30 € from Lazio and central Italy. A bistro 100% Roman. Phone: 06 9760 1552 For info click here 4 MEDITANGOFESTIVMEDITANGOFESTIVAL2014 AL2014 FOOD STREET FOOD GOURMET Tricolore Panini We like it because... Via Urbana, 126 In our opinion here you can find the best (by far!) Area: Monti (metro B Cavour) hamburger in all of Rome, as well as other delicious Average price: 20 € specialties, such us the corn bread with egg and Phone: 06 8897 6898 white truffle or the rye maritozzo (sweet bread roll) For info click here with red onions slush, oysters and nori seaweed. Amazing paninis that will blow your mind! Pizzarium Via della Meloria, 43 Dough naturally leavened, high-quality ingredients Area: Cipro (metro A) and spectacular combinations: these are the Average price: 15 € characteristics of Gabriele Bonci’s pizza. Do not Phone: 06 3974 5416 forget to taste its wonderful supplì (rice balls), which Open Mon to Sat, 9:30 - 00:00 you will find in many different versions. Supplizio This place is known as the kingdom of fried, but the Via dei Banchi Vecchi, 143 good-quality one! The chef Arcangelo Dandini Area: Centro (bus 40, 46, 62, 64) offers a myriad of supplì (rice ball) versions: the red Average price: 10 € supplì, the white supplì with the offals, fried cream, Phone: 06 8987 1920 beef patties and stir-fried tripe, fried cutlet with For info click here butter and anchovies. To end you meal, there is nothing better than the sweets by Andrea De Bellis. 5 MEDITANGOFESTIVAL2014 FOOD GOURMET LOW COST Marzapane We like it because... Via Velletri, 39 The cuisine of the Spanish chef Esteve Ruiz Alba is Area: Trieste (bus 63, 83, 92) creative and upscale, but what amazes the most is Average price: 40 € the value for money: in our opinion the best for Phone: 06 6478 1692 gourmet food in all of Rome. The tasting menu cost For info click here only 30 euro. For lunch we suggest the so-called menu easy. Bistrot64 Via Guglielmo Calderini, 64 The place is walking distance from the MAXXI Area: Flaminio (bus 89, 198, tram 2) (National Museum of XXI Century Arts) and from the Average price: 40 € Auditorium, and its traditional dishes are elaborated Phone: 06 3235 531 with creative combinations by the extraordinary For info click here Japanese chef Kotaro Noda. L’Asino d’Oro The cuisine of Lucio Sforza, awarded by the Via del Boschetto, 73 illustrious Gambero Rosso, starts from the Umbrian Area: Monti (metro B Cavour) tradition, but veers towards creative directions. For Average price: pranzo 13 € (mar-sab) lunch it offers an all inclusive menu for 13 euro, Phone: 06 4891 3832 which varies from day to day. Don’t miss the For info click here creamed cauliflower, the timbale of pasta and bread dumplings with broccoli. The menu also includes appetizer, wine and water. 6 MEDITANGOFESTIVAL2014 FOOD GOURMET Stazione di Posta We like it because... Largo Dino Frisullo A not-to-miss gourmet stop in the former Area: Ostiense (metro B Piramide) slaughterhouse of the Testaccio district. Generosity, Average price: 50 € technique and a Michelin star for an absolutely Phone: 06 5743 548 honest final bill. Reservations are recommended For info click here (Wednesday to Sunday is open also for lunch). Metamorfosi Via Giovanni Antonelli, 30/32 A Michelin star perhaps is not enough to describe Area: Parioli (bus 52, 168) the cuisine of the Colombian chef Roy Caceres: Average price: 100 € innovative and brilliant, the dishes are served in a Phone: 06 807 6839 sophisticated setting. Reservations are For info click here recommended (Monday to Friday is open also for lunch). Il Pagliaccio Via dei Banchi Vecchi, 129/a Anthony Genovese, a Michelin star but also a star Area: Centro(bus 46, 63, 83) of the French and Asian cuisine in Rome. His Average price: 130 € restaurant offers dishes prepared with extraordinary Phone: 06 6880 9595 technique and the results are nothing less than pure For info click here excellence (88/100 on the Gambero Rosso guide). Reservations are recommended (Wednesday to Saturday is open also for lunch). 7 MEDITANGOFESTIVAL2014 FOOD PIZZA Margarì We like it because... Via Marco Vincenzo Coronelli, 30 Outstanding Neapolitan pizza in the heart of the Area: Pigneto(tram 19) Pigneto district, accompanied by fried hot and Average price: 20 € crispy appetizers. The ingredients come directly Phone: 06 2170 0650 from the Campania region and the cakes are For info click here handcrafted. The service is courteous and friendly. Porto Fluviale A former industrial building of 900 square meters Via del Porto Fluviale, 22 that houses not only an excellent pizzeria, but also a Area: Ostiense (metro B Piramide) restaurant, a bar of 13 meters, a lounge and a Average price: 30 € corner for the street-food with access from the Phone: 06 5743 199 street. An optimal solution for any time of the day. For info click here Bir & Fud Via Benedetta, 23 This beloved pizzeria has three characteristics that Area: Trastevere (tram 19) distinguish it: only Italian craft beer, sourdough Average price: 30 € leavening and delicious appetizers. An authentic Phone: 06 5894 016 gourmet experience with pizza. For info click here 8 MEDITANGOFESTIVAL2014 FOOD ETHNIC Mahrajah We like it because... Via dei Serpenti, 124 The Oriental atmosphere and the delicate aroma Area: Monti (metro B) of spices will welcome you in the halls of the Average price: 30 € Maharajah restaurant, where you can enjoy recipes Phone: 06 474 7144 from the authentic Indian cuisine, choosing à la For info click here carte or opting for one of the tasting menu. Coffee Pot Via Michele di Lando, 20 A new landmark for the fusion cuisine: in this lovely Area: Bologna (metro B) bistro, Japan and Mexico meet to give life to an Average price: 30 € awesome menu made of sushi and tacos, Phone: 06 64220937 333 9631319 accompanied by an exceptional variety of For info click here cocktails. Dao Dao is the best Chinese restaurant in Rome (with Viale Jonio 328/330 influences from Hong Kong). Each dish is a Area: Montesacro(bus 63) masterpiece of taste, aesthetics and tradition. The Average price: 30 € menu consists of many pages and dozens of Phone: 06 87197573 specialties, divided between dumplings, rice and For info click here noodles of different types, main courses of meat or fish. Open from lunch to dinner, a reservation is recommended. 9 MEDITANGOFESTIVAL2014 FOOD BAKERYS Antico Forno Roscioli We like it because... Via dei Chiavari, 34 It is one of the historic food boutiques in Rome, Area: Centro (bus 80) where you can find at any time freshly baked pizzas Phone: 06 686 4045 and scent of apple pie. The recipes are handed For info click here down from generation to generation in the name of the best Roman tradition. Angelo e Simonetta For some it is the best “pizza al taglio” (pizza by the Via Nomentana, 581 slice) in Rome. For us, it is definitely fragrant, tasty Area: Nomentano (bus 82, 83) and highly digestible. Here are the three pizzas not Phone: 06 8718 8853 to miss: pumpkin cream, soft cheese, bacon and Opening hours: 11:00 – 01:00 provolone (type of cheese); cream cheese and Closed on Sunday morning smoked bacon; spicy with garlic, olive oil and tiny tomatoes. Pasticceria Boccione If you want to taste the best traditional cake with Via del Portico D’Ottavia, 1 ricotta and sour cherries in Rome, head to the Area: Centro (tram 8, bus 80) Jewish ghetto (and also take the opportunity for a Phone: 06 687 8637 walk in one of the most charming districts in the From Sunday to Thursday, 8:00 - 19:30; city) and get in line in front of this little bakery, on Friday, 8:00 - 15:30 universally-renowned for its delicacies.
Recommended publications
  • Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1

    Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1

    UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD CARRERA DE GASTRONOMÍA Proyecto de Intervención previo a la obtención del título de “Licenciado en Gastronomía y Servicio de Alimentos y Bebidas” “ELABORACIÓN DE MASA DE PIZZA, CALZONE Y FOCCACIA CON BASE EN TRES VERDURAS: ZANAHORIA, REMOLACHA Y CALABAZA” Directora: Mgst. Marlene del Cisne Jaramillo Granda C.I. 0101304129 Autores: Ana Cristina Zúñiga Arévalo C.I. 0105745921 Renato Alonso Córdova Guevara C.I. 0104556378 Cuenca, Enero de 2017 Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD RESUMEN La pizza, calzone y foccacia son especialidades expeditas de la Cocina Italiana, que internacionalmente han sido introducidas en las cocinas del mundo a lo largo de la historia han tenido buena acogida, esto debido a que su elaboración es rápida, simple y económica, convirtiéndose en un alimento para todas las personas. El presente proyecto de intervención nos permitirá conocer de una manera distinta la elaboración de la masa de pizza, calzone y la foccacia, alimentos italianos, dándoles un toque tradicional, con productos que podemos encontrar dentro de los cultivos Azuayos que han sido desarrollados por muchos años, entre las cuales vamos a destacar la calabaza, zanahoria y remolacha, estos serán los productos en los que nos enfocaremos para la elaboración de este proyecto, brindando un sabor distinto y aplicando para este proyecto como principal técnica la del horneado. Palabras claves: pizza, focaccia, calzone, tradicional, cultivados, calabaza, zanahoria, remolacha. Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -2- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD ABSTRACT The pizza, calzone and focaccia are all specialties of Italian Cuisine which have been introduced internationally to kitchens around the world.
  • Antipasti Pizza Al Taglio Bambini Pasta Secondi

    Antipasti Pizza Al Taglio Bambini Pasta Secondi

    ANTIPASTI PASTA MARINATED CHAR-GRILLED ARTICHOKES 6 SPAGHETTI ARRABIATA 22 MARINATED MIXED OLIVES 5 Spicy tomato sauce, stracciatella cheese, basil SALUMI & POTATO CROQUETTE 4 CHICCHETTE AL LIMONE CON VONGOLE 28 SPINACH & PROVOLA ARANCINI 4 Mini potato gnocchi, fresh clams, lemon zest BURRATA, HEIRLOOM TOMATOES & BASIL 18 SPAGHETTI CHITARRA CACIO E PEPE 21 PROSCIUTTO DI PARMA 12 Pecorino, black pepper sauce MORTADELLA 10 RIGATONI CON CODA VACCINARA 24 BEEF MEATBALLS IN SUGO 12 Slow braised ox tail ragu, parmesan FRIED SALTED COD, TARTARE SAUCE 14 PASTA SPECIAL POD BEEF CARPACCIO, HORSERADISH, ROCKET, PARMESAN 16 Changing weekly FENNEL & FONTINA GRATIN 12 PIZZA AL TAGLIO SECONDI ROSEMARY FOCACCIA 6 AGNELLO BRASATO 28 Rosemary, sea salt fat bread Slow braised lamb shoulder, green peas, mint MARGHERITA 8 PORCHETTA ROMANA 27 Tomato, mozzarella, basil Crispy pork belly, sautéed chicory VEGANA 10 TAGLIATA 36 Char-grilled vegetables, vegan mozzarella 250g. Black Angus O'çonnor sirloin, rocket, cherry PARMIGIANA 10 tomato, parmesan shavings Eggplant, tomato, parmesan fondue, basil FIORENTINA 90 PATATE E PORCHETTA 12 1 kg Char-grilled T-bone steak, roast potatoes Potato, crispy pork belly PESCE DEL GIORNO 36 QUATTRO STAGIONI 10 Fish of the day Ham, artichokes, mushrooms, Kalamata olives SALAMI E STRACCIATELLA 10 CONTORNI 10 Hot salami, capsicum, straciatella cheese MORTADELLA E BURRATA TARTUFATA 11 VERDURE Mortadella, truffed burrata Sauteéd greens GRICIA 10 PATATE ARROSTO Cured pork cheek, pecorino, mozzarella Roasted rosemary potatoes PROSCIUTTO
  • Check out Our Spizzico Menu & Combine Your Orders Check out Our

    Check out Our Spizzico Menu & Combine Your Orders Check out Our

    Dine-in – Pick-up – Delivery – Catering Dine-in – Pick-up – Delivery – Catering Pizzas Pastas Served with a side salad, bread & butter Traditional Thin Crust Our light flaky crust is always crisp & golden brown. Small 10” Cheese Serves 1-2 $9.39, Medium 12” Cheese Serves 2-3 $11.99, Penne Alla Spizzico Large 14” Cheese Serves 3-4 $15.79, X-Large 16” Cheese Serves 4-5 $18.09, With mushrooms, pancetta, & peas in our light cream sauce $14.49 Family 18” Cheese Serves 5-6 $20.29 Mussels Marinara With plum tomatoes, fresh garlic, & parsley in extra virgin olive oil served over linguine $17.99 Chicago-Style Deep Dish Artichoke & Shrimp Angel Hair This is the pie that Chicago made famous! In our special pesto sauce $15.99 A totally gourmet pizza with a buttery crust & lots of cheese. Allow 45 min. bake time – cut upon request only. Spinach Manicotti Small 10” Cheese Serves 2-3 $12.09, Medium 12” Cheese Serves 3- 4 $14.39, (3) Stuffed with a 4-cheese spinach blend in our tomato cream sauce $13.49 Large 14” Cheese Serves 4-5 $19.00, X-Large 16” Cheese Serves 5-6 $23.50 Penne Alla Vodka In our tomato vodka cream sauce $13.49 Spizzico Stuffed Baked like a pie with ingredients inside & topped with a thin crust & our special tomato sauce. Fresh Vegetables with Angel Hair Allow 45 min. bake time – cut upon request only. Artichoke hearts, mushrooms, broccoli, onions, roasted red peppers, & fresh garlic in our Small 10” Cheese Serves 2-3 $15.39, Medium 12” Cheese Serves 3-4 $19.09, homemade marinara sauce $13.49 Large 14” Cheese Serves 4-5 $22.99, X-Large
  • EXCLUSIVE 2019 International Pizza Expo BUYERS LIST

    EXCLUSIVE 2019 International Pizza Expo BUYERS LIST

    EXCLUSIVE 2019 International Pizza Expo BUYERS LIST 1 COMPANY BUSINESS UNITS $1 SLICE NY PIZZA LAS VEGAS NV Independent (Less than 9 locations) 2-5 $5 PIZZA ANDOVER MN Not Yet in Business 6-9 $5 PIZZA MINNEAPOLIS MN Not Yet in Business 6-9 $5 PIZZA BLAINE MN Not Yet in Business 6-9 1000 Degrees Pizza MIDVALE UT Franchise 1 137 VENTURES SAN FRANCISCO CA OTHER 137 VENTURES SAN FRANCISCO, CA CA OTHER 161 STREET PIZZERIA LOS ANGELES CA Independent (Less than 9 locations) 1 2 BROS. PIZZA EASLEY SC Independent (Less than 9 locations) 1 2 Guys Pies YUCCA VALLEY CA Independent (Less than 9 locations) 1 203LOCAL FAIRFIELD CT Independent (Less than 9 locations) No response 247 MOBILE KITCHENS INC VISALIA CA Independent (Less than 9 locations) 1 25 DEGREES HB HUNTINGTON BEACH CA Independent (Less than 9 locations) 1 26TH STREET PIZZA AND MORE ERIE PA Independent (Less than 9 locations) 1 290 WINE CASTLE JOHNSON CITY TX Independent (Less than 9 locations) 1 3 BROTHERS PIZZA LOWELL MI Independent (Less than 9 locations) 2-5 3.99 Pizza Co 3 Inc. COVINA CA Independent (Less than 9 locations) 2-5 3010 HOSPITALITY SAN DIEGO CA Independent (Less than 9 locations) 2-5 307Pizza CODY WY Independent (Less than 9 locations) 1 32KJ6VGH MADISON HEIGHTS MI Franchise 2-5 360 PAYMENTS CAMPBELL CA OTHER 399 Pizza Co WEST COVINA CA Independent (Less than 9 locations) 2-5 399 Pizza Co MONTCLAIR CA Independent (Less than 9 locations) 2-5 3G CAPITAL INVESTMENTS, LLC. ENGLEWOOD NJ Not Yet in Business 3L LLC MORGANTOWN WV Independent (Less than 9 locations) 6-9 414 Pub
  • The Wars of the Roses

    The Wars of the Roses

    Unit 2: Roman Church and the Rise of the Papal State © Jason Asbell, 2019 Unit 2: Roman Church and the Rise of the Papal State © Jason Asbell, 2019 © Jason Asbell, 2019 © Jason Asbell, 2019 © Jason Asbell, 2019 SW India evangelized 1st Cent. AD Manicheanism was a Gnostic belief that was semi-Christian, but believed in a dualistic cosmology in which Good and Evil were equally powerful – this belief system lasted a long time…eventually almost all Manichean believers assimilated into either more mainstream versions of Christianity, Buddhism, or Islam © Jason Asbell, 2019 Unit 2: Roman Church and the Rise of the Papal State © Jason Asbell, 2019 St. Miltiades: First African Pope. First pope after the end of the persecution of Christians through the Edict of Milan (313 AD). Presided over the Lateran council of 313. St. Sylvester I: 1st Council of Nicaea (325). Built St. John Lateran, Santa Croce in Gerusalemme and Old St. Peter's Basilica. Stated recipient of Donation of Constantine (later shown to be a forgery) Papal Reigns: St. Miltiades to St. Gregory I "the Great" MILTIADES INNOCENT I FELIX III (II?) JOHN II (2 JULY 311 – 10 JAN 314) (21 DEC 401 – 12 MARCH 417) (13 MARCH 483 – 1 MARCH 492) (2 JAN 533 – 8 MAY 535) MARK BONIFACE I ANASTASIUS II VIGILIUS (336) (28 DEC 418 – 4 SEP 422) (24 NOV 496 – 19 NOV 498) (29 MARCH 537 – 7 JUNE 555) LIBERIUS SIXTUS III HORMISDAS JOHN III (17 MAY 352 – 24 SEP 366) (31 JULY 432 – 18 AUG 440) (20 JULY 514 – 6 AUG 523) (17 JULY 561 – 13 JULY 574) SIRICIUS HILARIUS FELIX IV PELAGIUS II (17 DEC 384 – 26 NOV
  • Architectural Spolia and Urban Transformation in Rome from the Fourth to the Thirteenth Century

    Architectural Spolia and Urban Transformation in Rome from the Fourth to the Thirteenth Century

    Patrizio Pensabene Architectural Spolia and Urban Transformation in Rome from the Fourth to the Thirteenth Century Summary This paper is a historical outline of the practice of reuse in Rome between the th and th century AD. It comments on the relevance of the Arch of Constantine and the Basil- ica Lateranensis in creating a tradition of meanings and ways of the reuse. Moreover, the paper focuses on the government’s attitude towards the preservation of ancient edifices in the monumental center of Rome in the first half of the th century AD, although it has been established that the reuse of public edifices only became a normal practice starting in th century Rome. Between the th and th century the city was transformed into set- tlements connected to the principal groups of ruins. Then, with the Carolingian Age, the city achieved a new unity and several new, large-scale churches were created. These con- struction projects required systematic spoliation of existing marble. The city enlarged even more rapidly in the Romanesque period with the construction of a large basilica for which marble had to be sought in the periphery of the ancient city. At that time there existed a highly developed organization for spoliating and reworking ancient marble: the Cos- matesque Workshop. Keywords: Re-use; Rome; Arch of Constantine; Basilica Lateranensis; urban transforma- tion. Dieser Artikel bietet eine Übersicht über den Einsatz von Spolien in Rom zwischen dem . und dem . Jahrhundert n. Chr. Er zeigt auf, wie mit dem Konstantinsbogen und der Ba- silica Lateranensis eine Tradition von Bedeutungsbezügen und Strategien der Spolienver- wendung begründet wurde.
  • Immagini Mariane a Roma : Storia, Arte, Tradizioni / Mauro Stramacci

    Immagini Mariane a Roma : Storia, Arte, Tradizioni / Mauro Stramacci

    Ceri*? Premessa pag. 5 CAPITOLO PRIMO - Duemila anni di culto maricino a Roma dcdle catacombe ai nostri giorni » 7 CAPITOLO SECONDO - Antiche immagini nelle chiese dedicate alla Madonna » 21 Santa Maria Maggiore » 23 Santa Maria Antiqua » 31 Santa Maria degli Angeli e dei Martiri » 35 Santa Maria dell'Anima » 38 Santa Maria in Aquiro » 42 Santa Maria in Aracoeli » 45 Santa Maria in Campitelli » 49 Santa Maria in Campo Marzio » 51 Santa Maria della Consolazione » 54 Santa Maria in Cosmedin » 58 Santa Maria in Domnica » 61 Santa Maria delle Grazie alle Fornaci » 63 Santa Maria Immacolata » 65 Santa Maria di Loreto » 69 Santa Maria ad Martyres » 71 Santa Maria Sopra Minerva » 74 Santa Maria dei Miracoli » 76 Santa Maria in Monserrato » 78 Santa Maria in Montesanto » 80 Santa Maria in Monticeli» » 82 Santa Maria Nova » 85 Santa Maria dell'Orazione e Morte » 87 ìNDici- GÌ;NFRALK " ' < ' pag. 89 » 91 ' ' ' * » 93 » 95 1 1 4 j i » 96 ',.' . ia » 99 > < » 100 < ' J - )Iori » 102 IÌ 1 • > ' 1 ' /' 1 * ina » 103 1 \ 1 ,. <^' re » 106 ' ., f j 11 , <•> ; » 108 • 1 ' 1 ',.'!',> M(a » 110 ' Ì.I ) ' . , r V. 1 ,, 113 •» 1 'Vi >i < 1 , Zia t ' » Il6 ". > l "' '( '\V f (' ia » 119 11 ', ' •lì, 1 '( ! JilM » 122 ^ - .'\ . <> rj' i/Ui, » 125 |*'. » -d '.i' ), . (1 >!'. K'O Cuore » 127 CAPITOLO TY.R'/.O - Antiche immagini in chiese non dedicate alla Ma dolina » 12 g Santa Maria della Salute (ai Santi Cosina e Damiano) » 131 Santa Maria dell'Acquasantino (in San Rocco) » 132 Santa Maria della Colonna (nella Basilica di San Pietro) » 133 Santa Maria della
  • Sacred Image, Civic Spectacle, and Ritual Space: Tivoli’S Inchinata Procession and Icons in Urban Liturgical Theater in Late Medieval Italy

    Sacred Image, Civic Spectacle, and Ritual Space: Tivoli’S Inchinata Procession and Icons in Urban Liturgical Theater in Late Medieval Italy

    SACRED IMAGE, CIVIC SPECTACLE, AND RITUAL SPACE: TIVOLI’S INCHINATA PROCESSION AND ICONS IN URBAN LITURGICAL THEATER IN LATE MEDIEVAL ITALY by Rebekah Perry BA, Brigham Young University, 1996 MA, University of Massachusetts Amherst, 2006 Submitted to the Graduate Faculty of the Kenneth P. Dietrich School of Arts & Sciences in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Pittsburgh 2011 UNIVERSITY OF PITTSBURGH Kenneth P. Dietrich School of Arts & Sciences This dissertation was presented by Rebekah Perry It was defended on October 28, 2011 and approved by Franklin Toker, Professor, History of Art and Architecture Anne Weis, Professor, History of Art and Architecture Bruce Venarde, Professor, History Alison Stones, Professor, History of Art and Architecture ii Copyright © by Rebekah Perry 2011 iii SACRED IMAGE, CIVIC SPECTACLE, AND RITUAL SPACE: TIVOLI’S INCHINATA PROCESSION AND ICONS IN URBAN LITURGICAL THEATER IN LATE MEDIEVAL ITALY Rebekah Perry, PhD University of Pittsburgh, 2011 This dissertation examines the socio-politics of urban performance and ceremonial imagery in the nascent independent communes of late medieval Lazio. It explores the complex manner in which these central Italian cities both emulated and rejected the political and cultural hegemony of Rome through the ideological and performative reinvention of its cult icons. In the twelfth century the powerful urban center of Tivoli adopted Rome’s grandest annual public event, the nocturnal Assumption procession of August 14-15, and transformed it into a potent civic expression that incorporated all sectors of the social fabric. Tivoli’s cult of the Trittico del Salvatore and the Inchinata procession in which the icon of the enthroned Christ was carried at the feast of the Assumption and made to perform in symbolic liturgical ceremonies were both modeled on Roman, papal exemplars.
  • Calendar of Roman Events

    Calendar of Roman Events

    Introduction Steve Worboys and I began this calendar in 1980 or 1981 when we discovered that the exact dates of many events survive from Roman antiquity, the most famous being the ides of March murder of Caesar. Flipping through a few books on Roman history revealed a handful of dates, and we believed that to fill every day of the year would certainly be impossible. From 1981 until 1989 I kept the calendar, adding dates as I ran across them. In 1989 I typed the list into the computer and we began again to plunder books and journals for dates, this time recording sources. Since then I have worked and reworked the Calendar, revising old entries and adding many, many more. The Roman Calendar The calendar was reformed twice, once by Caesar in 46 BC and later by Augustus in 8 BC. Each of these reforms is described in A. K. Michels’ book The Calendar of the Roman Republic. In an ordinary pre-Julian year, the number of days in each month was as follows: 29 January 31 May 29 September 28 February 29 June 31 October 31 March 31 Quintilis (July) 29 November 29 April 29 Sextilis (August) 29 December. The Romans did not number the days of the months consecutively. They reckoned backwards from three fixed points: The kalends, the nones, and the ides. The kalends is the first day of the month. For months with 31 days the nones fall on the 7th and the ides the 15th. For other months the nones fall on the 5th and the ides on the 13th.
  • Sandwiches Salads Pizza & More

    Sandwiches Salads Pizza & More

    LUNCH 11AM-3PM Monday-Saturday SANDWICHES .served on our wood fired focaccia. HOUSEMADE MOZZARELLA. Basil. Local Tomato (may change seasonally) $12 SOPPRESSATA. Alps Sweet. Aged Provolone, Wood Roasted Peppers $12 TWO WASH RANCH CHICKEN SALAD, Stone Ground Mustard, Apples, Red Onion . Arugula $11 ALBACORE TUNA SALAD. Red Onion. Celery. Raisins. Gaeta Olives. Arugula $13 PROSCIUTTO SAN DANIELE. Housemade Mozzarella . Basil $13 ITALIAN COMBO Spicy Soppressata. Mortadella. Coppa, Provolone, Giardiniera On Country Loaf $14 MARKET SANDWICH CHANGES DAILY. ASK US p/a SALADS .served with our country bread. HOUSEMADE MOZZARELLA. Basil. Local Tomato (May Change Seasonally) $11 PROSCIUTTO SAN DANIELE. Housemade Mozzarella. Basil. Evoo $13 TWO WASH RANCH CHICKEN SALAD, Local Balsamic Dressed Greens. Tomato $11 ALBACORE TUNA SALAD. Local Greens, Red Onion, Celery, Raisins, Olives. Tomato $13 MARKET SALAD. Changes Daily. Ask Us P/A MIXED LOCAL ORGANIC GREENS. Balsamic Vinaigrette . $6 VEGETABLE SOUP, Seasonal Vegetables, Parmigiano $6 PIZZA & MORE PIZZA AL TAGLIO. High Rise Focaccia. Italian Cheese. Bianco Tomato Sauce. Basil $4.50 MARKET TAGLIO High Rise Focaccia. Pepperoni or Daily Slice (Ask Us) $5 BAKED CALZONE Mozzarella. Parmigiano. Ricotta. Basil. Spinach W Bianco Tomato Sauce $12 Pickled Vegetables Season’s Selection $5 DRINK MENU . WINES . HOUSE RED 8/28 HOUSE WHITE, 8/28 PROSECCO .ACINUM. (EXTRA DRY SPARKLING. FRUITY. APPLE. GRAPEFRUIT) VERONA.ITALY ’19 9/32 CHARDONNAY .BERNIER. (FRUITY. CRISP. MINERAL) LOIRE,FRANCE ‘18 10/36 SAUVIGNON BLANC .. RYAN. (MELON, HERB, GRAPEFRUIT. CRISP. DRY) COLUMBIA VALLEY 18’ 12/40 PINOT NOIR . LOLA. (RED CURRANT. BRIGHT. POMEGRANATE. SOFT. JUICY) North Coast ’18 12/40 CABERNET SAUVIGNON. HEDGES. (MEDIUM BODY.
  • Be a PRO at Pizza Delivery Take a Bigger Slice with ARLA® PRO

    Be a PRO at Pizza Delivery Take a Bigger Slice with ARLA® PRO

    Be a PRO at Pizza Delivery ® Take a bigger slice with ARLA PRO In partnership with The Welcome to our guide, your complete blueprint to becoming a PRO at pizza delivery, from conception to completion. Road Whether you already serve pizza and are looking to take a bigger slice of the action, or you’re starting from scratch, we’ve got you covered. From our top tips on cheese, to our to recommendations on the delivery model. Success IF YOU ALREADY SERVE PIZZA, FOLLOW I already THIS LINK, OTHERWISE READ ON FOR serve THE BEST DELIVERY SET UPS! 4 Your Oven pizza 6 Who’s Got Style 8 Building the Base The pizza delivery Pizza makes up market is now worth 12 Cheese that Delivers 1 50% £2.1bn of the UK delivery market1 14 Pro Packaging UK delivery grown UK delivery grown 16 Delivery Models +73% +4% 1 2 18 Seven Top Tips in the last 10 years! year to April 2020 18 A Slice of the Action 1. Statista - Pizza and Italian restaurant market in the United Kingdom 2019 2. The NPD Group/CREST 2020 All data was correct at time of publishing Your Oven The Oven Top 3 Different pizza ovens serve different purposes. When choosing an oven for pizza delivery, you need to ourWatch cheese Think Demand consider how it will influence your pizza style and the in action Pizza ovens can range from between £100 - £1000 depending mozzarella you choose. CLICK HERE on output and capacity, and the right model for your business will depend on the number of pizzas expected to be produced.
  • Painting in Rome in the Time of Paschal I: S. Prassede All'esquilino and S. Cecilia in Trastevere

    Painting in Rome in the Time of Paschal I: S. Prassede All'esquilino and S. Cecilia in Trastevere

    No. 9 (Spring 2017), 197-234 ISSN 2014-7023 PAINTING IN ROME IN THE TIME OF PASCHAL I: S. PRASSEDE ALL’ESQUILINO AND S. CECILIA IN TRASTEVERE1 Giulia Bordi Università degli Studi Roma Tre e-mail: [email protected] Carles Mancho Institut de Recerca en Cultures Medievals (IRCVM), Universitat de Barcelona e-mail: [email protected] Valeria Valentini Università degli Studi della Tuscia (Viterbo) e-mail: [email protected] Received: 07 March 2017 | Revised: 31 March 2017 | Accepted: 26 April 2017 | Available online: 21 June 2017 | doi: 10.1344/Svmma2017.9.15 Resum Il complesso basilicale di S. Prassede, realizzato da Pasquale I (817-824) all’inizio del suo pontificato, conserva uno dei cicli affrescati più importante della città di Roma altomedievale, e che insieme all’architettura e ai mosaici di questa stessa basilica, concorrono a creare un monumento privilegiato per lo studio della produzione artistica di inizio IX secolo. In questa sede proponiamo un primo approccio allo studio di questi affreschi finora poco indagati e una revisione di quanto detto fino ad oggi su un altro complesso legato alla figura di Pasquale I, S. Cecilia in Trastevere, e più precisamente sulla decorazione del suo battistero. Questa ricerca fa parte di un progetto più ambizioso in cui si punta ad approfondire la Roma di Pasquale I in occasione del 12º centenario dell’insediamento del pontefice. Paraules clau: Santa Prassede, Santa Cecilia, Pasquale I, Mosaico, Affreschi, Roma, Pontefice, Martiri Abstract The basilical complex of S. Prassede, commissioned by Paschal I (817-824) at the beginning of his papacy, houses one of the most important frescoe cycles of early medieval Rome, which, together with the architecture and mosaics of this same basilica, turn it into a privileged monument for the study of the artistic production of the early ninth century.