September 2020 Le Mule Di Trieste
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Hoptour-Mappa-Luglio-2020.Pdf
ITA ¥ ENG ¥ ITA DUINO SISTIANA Tour da Trieste Sistiana Castello di Duino Tour from Trieste SLOVENIA PORTOPICCOLO Biglietti aquistabili online ITALIA /Buy Tickets online: www.hoptour.it 52€ Tour a Trieste Lunedì /City Map inside Map /City Le Ginestre Monday Trieste Tour AURISINA città all’interno città Canovella degli Zoppoli della Mappa Lubiana e Bled – Il fascino della Slovenia Molo Audace – Piazza Unità /Ljubljana and Bled – The charm of Slovenia Molo Audace (Rosa dei Venti), Chiesa greco Un itinerario tra la cultura e la natura. Dalla orientale di San Nicolò, Teatro Verdi, Rive, Piazza romantica capitale all’incantato paesaggio del lago Unità d’Italia, Scala Reale (monumento dei di Bled. Partenza dal Molo Audace alle 8.30 /An Bersaglieri e delle Ragazze di Trieste). itinerary between the culture and the fabulous SANTA /Audace Pier (Compass Rose), Greek Orthodox landscape of Bled Lake. Departure from Audace CROCE Church Saint Nicholas, Theatre Verdi, Rive, Unità Pier at 8.30 a.m. Square, Royal stairway (the monument of the Bersaglieri and Girls of Trieste). 38€ Santa Croce mare GABROVIZZA Salone degli Incanti – Eataly easy with HopTour with easy Stazione Marittima, Molo dei Bersaglieri, /Discover Trieste is is Trieste /Discover Acquario marino, Salone degli Incanti, Eataly. Martedì facile con HopTour con facile /Marine station, Bersaglieri Pier, Aquarium, Salone degli incanti, Eataly. Tuesday Scoprire Trieste è è Trieste Scoprire CAMPO SACRO Hop-on Hop-off Bus Hop-off Hop-on Grignano Piazza Venezia – Museo Revoltella Aquileia e Grado – Dall’antica Roma all’isola Piazza Venezia (Monumento all’arciduca d’Austria GRIGNANO d’oro /Aquileia and Grado – From ancient Massimiliano d’Asburgo), Museo Civico Revoltella, Rome to the golden island Civico Museo della Civiltà Istriana, Fiumana e PROSECCO Grotta Gigante Dalmata, Museo Sartorio, Piazza Hortis (Statua Alla scoperta di un mosaico di storia, arte e natura. -
Das Große MENÜ-Regisfer 1
Das große MENÜ-Regisfer 1. Alphabetisches Stichwortverzeichnis ln diesem Stichwortverzeichnis finden Sie in alphabetischer Reihenfolge alle Rezepte, Warenkunden und Tips aus 10 MENÜ-Bänden. Die erste Zahl hinter dem Stichwort gibt die Bandzahl an, die zweite Zahl die Seitenzahl. Fettgedruckte Seitenzahlen weisen auf einen Tip hin. Ein (W) hinter der Seitenzahl be deutet, daß es sich hier um eine Warenkunde handelt, ein (H) steht für Hinweis und (PS) weist auf einen Rezept-Nachtrag hin. Albertkekse 1/13 Ananaskraut 1/29 - s. auch Alcazar-Torte 1/14 Ananasmelone, Horsd’cBüvre 4/297 (W) Alexander-Cocktail 1/15 s. Melone 6/310 (W) - s. auch Sachgrup Aachener Printen 1/1 Alice-Salat 1/15 6/311 penregister Aal aus der Provence 1/1 Alicot, s. Puterra Ananas-Partyspieße 1/30 Vorspeisen - blau 1/1 gout kanadisch 8/75 Ananas-Pumpernik- - s. auch Schweden - Frikassee von 3/298 Allgäuer Käse kel-Dessert 1/30 platte 9/287 - gebraten 1/2 spatzen 1/16 Ananas-Salat auf Aperitif An isette 1/41 - gekocht, s. Aal - Käsesuppe 1/16 Äpfeln 1/30 Apfel, Adams- 1/11 schnitten ait- - Suppenknödel 1/17 - Colmar 1/32 Äpfel »Bolette« 1/42 hoiländisch 1/7 Altdeutscher Topf 1/20 - Käse- 5/222 - bosnisch 1/42 - geräuchert 1/2 Altenglischer Punsch 1/20 - Zwiebel- 10/300 - bulgarisch 1/43 - grün auf flämi Altholländische Ananas-Schnitzel 1/32 - Eierkuchen mit 2/337 sche Art 1/4 Aalschnitten 1/7 Ananas-Schokolade - Eskimo- 3/70 - häuten 1/4 Alufolie 3/78 Schnitten 1/33 - flambiert» 1/43 1/6 Aluko Chop, s. -
The War and Fashion
F a s h i o n , S o c i e t y , a n d t h e First World War i ii Fashion, Society, and the First World War International Perspectives E d i t e d b y M a u d e B a s s - K r u e g e r , H a y l e y E d w a r d s - D u j a r d i n , a n d S o p h i e K u r k d j i a n iii BLOOMSBURY VISUAL ARTS Bloomsbury Publishing Plc 50 Bedford Square, London, WC1B 3DP, UK 1385 Broadway, New York, NY 10018, USA 29 Earlsfort Terrace, Dublin 2, Ireland BLOOMSBURY, BLOOMSBURY VISUAL ARTS and the Diana logo are trademarks of Bloomsbury Publishing Plc First published in Great Britain 2021 Selection, editorial matter, Introduction © Maude Bass-Krueger, Hayley Edwards-Dujardin, and Sophie Kurkdjian, 2021 Individual chapters © their Authors, 2021 Maude Bass-Krueger, Hayley Edwards-Dujardin, and Sophie Kurkdjian have asserted their right under the Copyright, Designs and Patents Act, 1988, to be identifi ed as Editors of this work. For legal purposes the Acknowledgments on p. xiii constitute an extension of this copyright page. Cover design by Adriana Brioso Cover image: Two women wearing a Poiret military coat, c.1915. Postcard from authors’ personal collection. This work is published subject to a Creative Commons Attribution Non-commercial No Derivatives Licence. You may share this work for non-commercial purposes only, provided you give attribution to the copyright holder and the publisher Bloomsbury Publishing Plc does not have any control over, or responsibility for, any third- party websites referred to or in this book. -
TF01-9788865423974.Pdf
Temi e frontiere della conoscenza e del progetto Themes and frontiers of knowledge and design 1_2016 TEMI E FRONTIERE DELLA CONOSCENZA E DEL PROGETTO Themes and frontiers of knowledge and design Direttore scientifico / Scientific Director ORNELLA ZERLENGA, Università degli Studi della Campania “Luigi Vanvitelli”, Italia Comitato scientifico /Scientific Committee MAURIZIO ANGELILLO, Università degli Studi di Salerno, Italia MARIA LINDA FALCIDIENO, Università di Genova, Italia PAOLO GIANDEBIAGGI, Università degli Studi di Parma, Italia MILENA KICHEKOVA, Varna Free University “Chernorizets Hrabar”, Bulgaria KARIN LEHMANN, Hochschule Bochum, Germania MARIO LOSASSO, Università degli Studi di Napoli “Federico II”, Italia ALEXANDRA SOTIROPOULOU, National Technical University of Athens (NTUA), Grecia La collana, di carattere multidisciplinare, accoglie volumi che propongono una riflessione critica sull’architettura, sulla città, sull’ambiente (materiale e immateriale) e sul industrial design, indagandone fonti disciplinari e tendenze culturali con attenzione ai temi della forma, della struttura, dell’innovazione, della rappresentazione e della comunicazione. The book series, of multi-disciplinary nature, includes volumes related to a critical reflection about the architecture, the city, the environment (tangible and intangible), and the industrial design, investigating the disciplinary sources and the cultural trends with regard to the the- mes of form, structure, innovation, representation and communication. Sottomissione e referaggio / Submission and referee I volumi pubblicati in questa collana vengono preventivamente esaminati da almeno due membri del Comitato scientifico, i quali valutano se il contributo risponde alle linee di ricerca della Collana, se si basa su un’adeguata analisi bibliografica relativa al tema proposto e se offre una attenta disamina delle fonti e/o delle tendenze in atto rispetto al tema proposto. -
Goat's Milk Cheeses 8
WholesaLE guiDe ABOUT 3 SPREADS 7 GOAT’S MILK CHEESES 8 A Little Bit About the Creamery 3 Pre-Packed Spreads 7 Fresh Goat’s Milk Cheeses 8 Our Dairy Farm Partners 4 Soft-Ripened Goat’s Milk Cheese 11 Training & Marketing Materials 5 Managing Partner Bio 6 COW’S MILK CHEESES 13 GELATO 16 HOW TO ORDER 21 Fresh Cow’s Milk Cheeses 13 Year-Round Flavors 16 How to Order 21 Soft-Ripened Cow’s Milk Cheeses 14 Seasonal Flavors 20 ABOUT SPREADS GOAT’S MILK CHEESES COW’S MILK CHEESES GELATO HOW TO ORDER ABOUT A Little Bit About the Creamery We got our start way back in 2001 when we started making old-school Real Cream Cheese. A departure from mass-market varieties, its light texture and fresh, tangy flavor confused some people at first, but it soon caught on in a big way. It was even hailed by Cook’s Illustrated as the “cream of the cream cheese crop.” Since then, Zingerman’s Creamery has earned national attention—and numerous awards from the American Cheese Society—for our handcrafted cow and goat milk cheeses and traditional gelato. We make all of our products in small batches with the highest quality milk from dedicated, small-scale regional farmers who share our passion for quality and tradition. We preserve the incredible tastes of fresh milk and cream through the use of century- old tools and techniques. All of our cheeses are low-heat pasteurized to maintain the original flavor of the milk, we use uncommonly long sets to draw out a full, complex flavor and our cheeses are hand-ladled to preserve the delicate characteristics of the curd. -
Short Cut Manual
SHORT/CUT™ FOR WINDOWS Table of Contents Thank You.............................................................2 Keys to a Better Cookbook...................................3 Please Remember .................................................5 Installation ...........................................................7 Windows Commands You Should Know..............8 Additional Commands That May Be Useful.....10 The Typing Begins The Welcome Screen.....................................11 Select Your Section Divider Names.............11 The Main Menu ............................................14 Enter/Edit Recipes .......................................16 The Recipe Screen ........................................17 Publisher’s Choice Recipes ..........................22 Tips on Typing Difficult Recipes The Multi-Part Recipe .................................23 The Very Long Ingredient............................26 The Mixed Method Recipe ...........................27 Recipe Notes .................................................28 The Poem ......................................................29 Proofreading .......................................................30 The Final Steps ..................................................32 Appendix The Top Ten (Most Common Mistakes) ......36 Abbreviations................................................37 Dictionary and Brand Names......................38 -1- THANK YOU for selecting the original Short/Cut™ personalized cookbook computer program. This easy-to-follow program will guide you through the -
Trieste.Com Turisti a Trieste
WWW.TURISTIATRIESTE.COM TURISTI A TRIESTE MAPPE ALL'INTERNO MAPS INSIDE ANNO 2 NUMERO 5 MARZO 2018 Il primo magazine The first Magazine Das erste dedicato al dedicated to Tourismus-magazin turismo in cittÀ tourism in the city der Stadt ORARI TIMETABLES ÖFFNUNGSZEITEN Musei Museums UND FAHRPLÄNE Autobus Busses Museen, Busse IL LIBERTY A TRIESTE pag.16 LE PISTE CICLABILI pag.42 1 INDICE EDITORIALE P. 4 Editorial | Leitartikel TRIESTE IN UN GIORNO P. 6 Trieste in one day | Triest an einem Tag MUSEI P. 10 Museums | Museen IL LIBERTY A TRIESTE P. 16 Liberty in Trieste | Jugendstil in Triest SHOPPING E REGALI P. 20 Shopping & gifts | Shopping & Geschenke ALCUNE PAROLE TRIESTINE CHE P. 24 DOVRESTE CONOSCERE Several words in the Triestine dialect you Should Know | Einige Wörter im Triester Dialekt, die sie unbedingt kennen sollten MAPPE P.25 Maps | Stadtpläne PRINCIPALI LINEE D'AUTOBUS P. 30 Main bus lines | Wichtigste Stadtbuslinien PIATTI E TRADIZIONI PASQUALI P. 32 Easter lunch | Am Ostertisch COSA C'È A TAVOLA? P. 34 What's there to eat? | Was gibt es heute zum Essen? PRIMAVERA IN CARSO P. 38 LE CICLABILI P. 42 Bicycle Tracks | Fahrradwege MUGGIA P. 46 10 BUONI MOTIVI PER TORNARE A P. 47 TRIESTE 10 good reasons to return to Trieste | 10 gute Gründe, um wieder nach Triest zu kommen NUMERI UTILI P. 50 Useful numbers | Nützliche Telefonnummern TURISTI A TRIESTE Anno 2 n.5 - marzo 2018 (impaginazione, grafica, foto di copertina), Daria Tommasi (grafica),Amanda Gallizio (traduzioni in Registro del Tribunale di Trieste n. 3602 del 09.11.2016 inglese), Evelin Turk (traduzioni in tedesco). -
Libro Prefazione 2014.Qxp Layout 2 16/01/15 12:09 Pagina 1 Libro Prefazione 2014.Qxp Layout 2 16/01/15 12:09 Pagina 2
libro Prefazione 2014.qxp_Layout 2 16/01/15 12:09 Pagina 1 libro Prefazione 2014.qxp_Layout 2 16/01/15 12:09 Pagina 2 Testi di Maurizio Fermeglia Prefazione Giannino Del Sal Dipartimento di Scienze della Vita Roberto Di Lenarda Dipartimento di Scienze Mediche, Chirurgiche e della Salute Giorgio Fontolan Dipartimento di Matematica e Geoscienze Gianluigi Gallenti Dipartimento di Scienze Economiche, Aziendali, Matematiche e Statistiche “Bruno de Finetti” Silvano Geremia Dipartimento di Scienze Chimiche e Farmaceutiche Iginio Marson Dipartimento di Ingegneria e Architettura Paolo Pittaro Dipartimento di Scienze giuridiche, del Linguaggio, dell’Interpretazione e della Traduzione Marina Sbisà Dipartimento di Studi Umanistici Roberto Scarciglia Dipartimento di Scienze Politiche e Sociali Gaetano Senatore Dipartimento di Fisica La versione elettronica ad accesso aperto Giampiero Viezzoli Ateneo in sintesi di questo volume è disponibile al link: http://www.openstarts.units.it/dspace/handle/10077/10589 Realizzazione Sezione Comunicazione istituzionale, Relazioni esterne e internazionali Ripartizione Comunicazione istituzionale e Organizzazione Eventi Consulenza editoriale Mauro Rossi Traduzioni Luciano Acquavita Altea Ariano Impaginazione e grafica Fabio Polh Alessandro Samez Fotografie ISBN 978-88-8303-619-4 (print) Archivio storico-fotografico dell’Università di Trieste E-ISBN 978-88-8303-620-0 (online) Roberto Barnabà Gianfranco Milani EUT - Edizioni Università di Trieste - 2014 Davide Scaini p.zzale Europa, 1 - 34127 Trieste Marino Sterle http://eut.units.it -
Perly's Main Menu 111 E Grace St, RICHMOND, VA 23219
This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Perly's Main Menu 111 E Grace St, RICHMOND, VA 23219 Description: Creative Jewish deli bites & dinners served in a funky, retro eatery decorated with old photos. Phone: (804) 912-1560 Appetizers CABBAGE ROLLS stuffed with beef, served in a sweet tomato sauce with raisin CHOPPED CHICKEN LIVER, $7.00 sliced red onion, hard boiled egg, sliced radish, toasted deli bread JEWISH EGG ROLLS, $7.00 filled with chopped corned beef, kishka, & sauerkraut, served w/ honey mustard schmaltz & amba sauce. KASHA VARNISHKES, $7.00 with poached egg* MEAT KNISH, $8.00 corned beef & potato, braised red cabbage, brown deli mustard POTATO & DUCK PIEROGIES, $9.00 served in a hearty sauteed mushroom & onion sauce POTATO LATKES, $7.00 dressed with apricot apple sauce and chive sour cream SCHLUBBY FRIES, $9.00 perly’s fries topped with havarti & dill cheese, pastrami, russian dressing, chopped pickled peppers & onions, pickled jalapenos TEL AVIV TRIO, $12.00 yellow lentil hummus, babaganoush, & roasted beets w/ labneh, served with rye toast & bagel chips Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Appetizers VEGETABLE KNISH, $8.00 broccoli & potato, cheese sauce with dill Page 2 This menu was created & provided by Menyu website: www.themenyuapp.com Specialty Sandwiches CHAZERAI HOT DOG, $9.00 perly’s all beef hot dog topped with a rye crusted fried pickle, egg salad, lettuce, red onion, & fresno chili hot sauce -
650 Best Food Processor Recipes
650 Best Food Processor Recipes Introduction Shrimp Pâté with Leeks Cucumber-Spiked Bean and Potato Soup Crab Feta Mushrooms Creamy Onion Soup with Kale Using your Food Processor Thai Beef Skewers in Peanut Sauce Ginger Chile Sweet Potato Soup Equipment and Safe Usage Mini Meatballs with Garlic Tomato Sauce Santa Fe Sweet Potato Soup Basic Processor Parts Grande Beef Nachos New World Leek and Potato Soup Basic Processor Parts Deviled Eggs with Caviar Southwestern Corn and Roasted Red Pepper A to Z List of Ingredients and How to Mini Chicken Puffs Soup Process Them Crispy Chicken Cakes with Fresh dill Chipotle-Spiked Butternut Soup with Coconut Tips and Techniques Mayonnaise Butternut Apple Soup with Swiss Cheese Savory Chicken Cheese Balls Pumpkin Soup with Shrimp and Lime Appetizers Black Bean Chipotle Dip Thai-Style Pumpkin Soup Tahini-Spiked Beet Spread Egg Salad Spread Ribollita Roasted Red Peppers with Anchovy-Spiked Hummus for a Crowd Pasta and Fagioli Olive Oil Hummus from Scratch Wheat Berry Minestrone with Leafy Greens Orange-Spiked Cucumbers with Mint Roasted Red Pepper Guacamole Dip Minestrone Genovese Cheese and Yogurt Spread Tomatillo Onion Avocado Salsa Two-Bean Soup with Pistou Lemon-Laced Butterbean Dip Roasted Corn and Pepper Salsa Caldo Verde Tzatziki Peach Mango Salsa Leafy Greens Soup Parsley-Laced Tapenade with Roasted Pepper Traditional Salsa Savory Cheddar Cheese Soup Green Olive Tapenade Spicy Savory Cheesecake Broccoli and Cheddar Cheese Soup Celery Root Avoglemono Blue Cheese Pistachio Cheesecake Chili Cheddar -
Appetizer Menu Fall 2015 (All Menu Items May Be Subject to Market Availability and Price Change.) 1
Metro Cuisine Cold Appetizers and Hors d’oeuvres Fresh Vegetable & Relish Trays, Baskets, & Cascades – Our vegetable displays are filled with a seasonal variety of fresh from the garden vegetables as well as olives, and relishes. Served with dill dip. 1.95 per person (20 ct minimum.) Roasted Vegetable Platter – Grilled asparagus & peppers, roasted green beans, Shallots, herbed roasted mushrooms, tomatoes & carrots, seasoned sweet potatoes, and other seasonal vegetables. Served with, lemon basil aioli. 3.75 per person (20 ct minimum.) Fresh Fruit Displays & Trays - A colorful arrangement of fresh pineapple, cantaloupe, honeydew, oranges, strawberries, , and seedless grapes. Served with Piña-Colada or Chocolate Amaretto dip. 2.25 per person Fresh Fruit Trays with Cubed Domestic Cheeses . 2.75 per person 20 ct minimum.) Assorted Domestic Cheeses with Gourmet Crackers – An assortment of cubed Cheddar, Baby Swiss, Colby-jack, Gouda, Dill Havarti, and Monterey-Jack Cheeses with grapes & berries. 2.50 per person Assorted Domestic & Imported Cheeses – An assortment of Irish Cheddar, Baby Swiss, Brie, Havarti, Muenster, Herbed Montrachet, Boursin, Manchego and Smoked Gouda Spread. Served with gourmet crackers & red seedless grapes. 95.00 serves 30-40 guests Fresh Berries, Dried Fruits, Nuts, Chocolates & Cheeses – A unique assortment of healthy edibles that go great with any event. Toasted whole almonds, cashews and pecans with fresh blackberries, strawberries, raspberries, grapes, dried apricots & pineapple, gourmet chocolates, gorgonzola cheese -
Enrico Lucchese Arturo Nathan Collana D’Arte Della Fondazione Crtrieste Curatore Giuseppe Pavanello
Enrico Lucchese Arturo Nathan Collana d’Arte della Fondazione CRTrieste Curatore Giuseppe Pavanello ENRICO LUCCHESE, Arturo Nathan Con il capitolo 1939: i sonetti di ANDRea Del Ben Undicesimo volume della collana Prima edizione: dicembre 2009 Volumi pubblicati ANGela TIZIANA CATALDI, Edgardo Sambo, 1999 DANIela MUGITTU, Bruno Croatto, 2000 GIANFRANCO SGUBBI, Adolfo Levier, 2001 NICOLETTA ZAR, Giorgio Carmelich, 2002 ClaUDIA RAGAZZONI, Gino Parin, 2003 GIANFRANCO SGUBBI, Glauco Cambon, 2004 FRANCA MARRI, Vito Timmel, 2005 MATTEO GARDONIO, Giuseppe Barison, 2006 MASSIMO DE GRASSI, Eugenio Scomparini, 2007 MAURIZIO LORBER, Arturo Rietti, 2008 P ROGETTO GRAFICO Il presente volume deve moltissimo all’aiuto degli eredi di Arturo Nathan: grazie di cuore Studio Mark, Trieste a Daisy Nathan Margadonna, a Luciano Cappelletti, a Daniele Margadonna. Ancora un particolare ringraziamento va a Mirella Schott Sbisà. Il mio debito di gratitudine poi ai responsabili di musei e istituzioni che hanno collaborato con entusiasmo alla ricerca: F OTOGRAFIE in Italia, Louis Godart e Luisa Morozzi (Roma, Presidenza della Repubblica), Maria Masau Dan Paolo Bonassi, Trieste e Susanna Gregorat (Trieste, Civico Museo Revoltella), Enrica Molaro (Latina, Galleria Civica d’Arte Mauro Ranzani, Milano Moderna e Contemporanea), Luca Pedrotti Dell’Acqua (Fondazione Comel – Institutio Santoriana), Stefano Saccomani, Verona Iolanda Ratti (Milano, Museo del Novecento), Raffaella Sgubin e Annalia Delneri (Gorizia, Musei Giuseppe Schiavinotto, Roma Provinciali); all’estero, Irina