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Steeped in history, ReedValley was established on one of the oldest farms in the Mossel Bay district and now boasts a selection of export wines. First owned by the Muller family, the homestead built in 1826 remains as a testimony of time, still holding its own as a destination where superior experiences are not the exception, but the rule. During the 1800s, the farm was known as an oasis to weary travelers going east and it often served as a gathering place for the early settlers. This bountifulness is still reflected today at ReedValley where hospitality and unparalleled experiences are a way of life. ReedValley offers a unique wine tasting experience in the heart of the world-famous Garden Route. At our venue, you can sample our exclusive EdenValley wine range that we expertly pair with local produce. Cosy up in front of our oversized fireplace on cold days or soak up the sun on our expansive lawn during the summer months. A kids’ play area will keep the little ones entertained for hours while mom and dad enjoy a glass of our world-famous EdenValley wine. We also offer two unique dining experiences The Succulent Eatery - Award-winning Chef Michelle de Jager's The Succulent Eatery, fittingly set within a succulent nursery, has mouth-watering options for the entire family. Then you have The Boma. You can also experience an authentic bush inspired forest restaurant, which is perfect for larger groups, weddings and events.
Rome wasn't built in a day. I’m of a very friendly nature and love to be with people who aren’t selfish. I am ambitious and will do anything to achieve my aim - "The Universe applauds action, not thought" I’m of a very adventurous nature and love to find good in everything I see. There are many things that make us depressed or upset, but that doesn’t mean that we stop living. You dust yourself off, honor the difficult times for the lesson it taught you, and walk away stronger and wiser. Independence and confidence were key in my life from a young age with venturing to the UK straight after school, and eventually ending up in Cape Town as my dream destination to live a happy balanced life where beautiful sunsets are part of your everyday life, and reminds you that dreams do come true. My professional life started as a labourer painting parks in the dire UK winter weather to an Insurance consultant for a huge corporate company. Getting to know me over time, it became clear that I adapt quickly and take pride in everything I do as I strive to leave everything and everyone better than you found them. Covid-19 and the drastic changes that came with it has been the most challenging and rewarding time of my life. With a system that failed us all in so many ways, living a financially stable life is nearly impossible, but forced me to get grounded with nature and realize that the best things in life are truly free. My senses for nature, animals, and my overall humility enhanced drastically. We are all just reminded once again that nothing ever goes as planned and that losing everything including your mind might be necessary to make you realize what a strong, resilient, and galactic species we truly are. Realizing this, I am now more than ever ready to spread love and kindness whilst challenging myself with new adventures that push me out of my comfort zone. There is no other time than the present that truly matters. And in this moment, I am excited to change my reality and the lives of those around me.
1885 Apre l'osteria Manuelina, frequentata negli anni da grandi come Montale, D'Annunzio ed Einstein: inizia la rivoluzione della Focaccia di Recco. Manuelina si sposta nella sede attuale e diventa il ristorante tipico amato da tanti buongustai e citato da Umberto Eco nel Pendolo di Foucault. Nasce la Focacceria Manuelina, un fast food tipico a pochi metri dal Ristorante. La Focacceria Manuelina sbarca a Milano con il secondo punto vendita nell’Annex Rinascente. È l’anno di una nuova grande rivoluzione! Il Ristorante diventa Il Ristorante Gourmet, per un’esperienza ancora più immersiva e di gusto. Oggi siamo noi, i pronipoti di Manuelina, a portare avanti la tradizione. Negli anni siamo riusciti a mantenere la sua passione, la sua dedizione e il suo rispetto per la qualità della cucina e delle materie prime fino a far diventare “Manuelina” un vero e proprio brand che racchiude il rinomato Ristorante, un Taste Hotel a 4 stelle, un prestigioso catering e naturalmente la nostra Focacceria Bistrot. In 1885 the Manuelina tavern opens, frequented over the years by greats such as Montale, D'Annunzio and Einstein: the Focaccia di Recco revolution begins. 1960 Manuelina moves to its current location and becomes the typical restaurant loved by many gourmets and mentioned by Umberto Eco in Foucault's Pendulum. Focacceria Manuelina is born, a typical fast food a few meters from the restaurant. Focacceria Manuelina arrives in Milan with the second store in the Annex Rinascente. It is the year of a new great revolution! The Restaurant becomes the Gourmet Restaurant, for an even more immersive and tasteful experience. Today we, the great-grandchildren of Manuelina, carry on the tradition. Over the years we have managed to maintain his passion, his dedication and his respect for the quality of the cuisine and raw materials until "Manuelina" becomes a real brand that includes the renowned Restaurant, a 4-star Taste Hotel, a prestigious catering and of course our Focacceria Bistrot.
Moglie, madre, nonna, Paola Thaon di Revel ama i fiori e la natura. L'eredità è il suo background. È cresciuta in una famiglia dove la disciplina militare era un dato di fatto, così come la voglia di divertirsi. Sei sorelle e un fratello, in una grande villa chiamata “Cimena”, dove molti sono venuti in visita: da Umberto I, agli americani colti, ai vicini Bruni Tedeschi sulla stessa collina. Una vita dedicata al marito, Franco Reviglio e ai tre figli con tanti spostamenti e viaggi, in tutto il mondo. Oggi, i sette nipoti e la casa di campagna, regalano giornate intensamente soddisfacenti. Wife, mother, grandmother, Paola Thaon di Revel loves flowers and nature. Heritage is her background. She grew up in a family where military discipline was a given, as well as the desire to have fun. Six sisters and one brother, in a large villa called “Cimena”, and everyone came to visit: from Umberto I, to educated Americans, to the Bruni Tedeschi neighbours on the same hill. A life dedicated to her husband, Franco Reviglio and the three children with many moves and travels, all over the world. Today, the seven grandchildren and country house, make for intensely satisfying days.
The Café Gannet restaurant was founded in the spring of 1988 by hotelier JJ Moorcroft, who conceptualized the restaurant. From humble beginnings as a small establishment, seating 40 guests, it has grown to become a renowned Garden Route landmark. The restaurant now seats 250 diners and encompasses the Legendary Blue Oyster Cocktail Bar and the historic Ochre venue. JJ was joined by dynamic duo, Gareth and Janine Shippen in 2008. The trio still run the daily operations together and with JJ at the helm they are always busy with new innovations, to ensure guests leave having experienced a true taste of Mossel Bay and the hospitality of the town’s people. The Café Gannet restaurant, famously known as “Mossel Bay's seafood House”, is situated in the heart of Mossel Bay, neighboring the Dias museum complex with a north facing scenic ocean view. We aim to provide the finest, fresh, sustainable seafood that the local coastline has to offer. Acclaimed for vibrant local seafood specialties and signature sushi, a varied A’ la Carte menu also caters for vegetarians, meat lovers, pizza aficionados and gelato devotees. The menu is easily paired with the finest selection of over 50 South African wines as well as a variety of cocktails, apéritifs, liqueurs and craft gins.
Quality and consistency is paramount at Eagles’ Nest. Our unique terroir, combined with passionate attention to detail in the vineyards, yields fruit that is crafted into wines which are the epitome of elegance, finesse and complexity. Eagles’ Nest was originally a section of Groot Constantia, the wine supplier to European nobility, established by Simon van der Stel in the late 1600s. Eagles’ Nest’s history reveals that it operated as a commercial farm producing export fruit, as well as vegetables for the local market, up until the 1960s. Over time the farm has had a number of owners, since 1984 it has been in the control of the Mylrea family. Following a devastating mountain fire in 2000 which destroyed all of the natural fynbos vegetation and Protea plants, as well as approximately 95% of the forestation, it was decided to move the focus of the farm to wine. Whilst the Constantia Valley is most famous for white wines, it was felt that Eagles’ Nest, with its unique terroir within the valley, would be more suited to red wines. With its East, West and North facing slopes, it is the steepest commercially farmed land in the Cape region, if not in all of South Africa. The land is located 10.5 km from the warm False Bay coastline and is in the direct path of the summer trade of wines. Along with the planting of vineyards, it was a priority to re-establish the natural fynbos on the estate. On the mountain 25 000 Silver Tree seeds were planted as well as thousands of proteas, ferns and other fynbos indigenous to the area. Eagles’ Nest now proudly houses one of the largest Silver Tree plantations in South Africa. We were very careful to select only seeds and plants that were indigenous to the region and that would thrive in the Constantia Mountains. The majority of seeds and plants were sourced from Kirstenbosch Botanical Gardens. The lower vineyards are at around 150 m above sea level, with the highest at approximately 400 m above sea level. Average rain fall is approximately 1100 mm to 1200 mm per annum. The total farm area is 38.4 hectares, with approximately 12 hectares are under vine. The vines will produce around 100 tons, as the steep slopes allow for a higher than normal vine density per hectare. Quality driven and a true reflection of our unique terroir. The maturation strategy for the red wine is to age one third in new wood, one third in second fill barrels and one third in third fill barrels for around 18 months. The wine will further bottle mature for 12 to 18 months before release. The maturation regime relating to the Viognier is to focus on freshness, with second, third fill and larger 500litre barrels used.
My name is Noxolo Femele and I'm 42 years old and I have 2 kids, both are girls age 17 and 14 years old. I worked for 43 Air School as a Receptionist for the past 5 year, and while I was there I used to help out at the Admin area and at Marketing department. That had lead me on having the ambition to become 1 of the Managers, but unfortunately we got retrenched. Then I went to work at Lendcor group as a Sales consultant for 1 year 6 months same we got retrenched. That's where I decided to start my small business just to make money until now, but things are not doing well due to Covid-19.
Groot Constantia. South Africa’s oldest wine-producing farm, continuing to produce legendary wine since 1685. Groot Constantia is an important part of World Wine Heritage and a world-class international tourism destination, capturing the rich and diverse heritage of South Africa, to deliver a unique cultural, social and historical experience, to locals and tourists alike. Delivering world-class, quality wines, sensory encounters and special experiences, it is an iconic example of the preservation of South African culture and heritage in the wine industry. It is still, after a history of more than 300 years, a fully operational farm and one of South Africa’s most visited tourist attractions where a wide range of quality estate wines are created and sold (Seven days a week). With a variety of other attractions, including the remarkable restaurants & museums a visit to Groot Constantia becomes an unforgettable experience. Groot Constantia had many different owners and consequently the Estate has also been divided a few times. Groot Constantia’s rich history shows how one man’s love of wine established South Africa’s first wine farm more than 330 years ago and how those 891 morgen of land formed the origins of the commercial South African wine industry, with Emperors and Kings such as Frederick the Great of Prussia and Louis Phillipe (King of the French) buying ‘Constantia Wyn’ at auctions across Europe. South Africa’s oldest wine became so renowned it appears in Jane Austen’s novel ‘Sense and Sensibility’ as a cure for a broken heart and is drunk to lift a character’s spirit in ‘The Mystery of Edwin Drood’ by Charles Dickens. Perhaps it even soothed Napoleon, as it was served during his exile on the island of Saint Helena. Groot Constantia is situated on an aesthetic Cape Peninsula overlooking False Bay. The vineyards are tucked in the steep valley on the eastern side of Table Mountain.
Cinzano's vermouths date back to 1757 and the Turin herbal shop of two brothers, Giovanni Giacomo and Carlo Stefano Cinzano, who created a new "vermouth rosso" (red vermouth) using "aromatic plants from the Italian Alps in a [still-secret] recipe combining 35 ingredients (including marjoram, thyme, and yarrow)". A global Italian icon, propelled from the hills of Piedmont to a world-class brand by the entrepreneurial determination of its founding fathers; each drop of Cinzano vermouth and sparkling wine is infused with nearly three centuries of determination and willpower to achieve the very best in quality and taste. As suppliers to the Royal Court, Cinzano was entrusted with the challenge and finally, in the mid-1800s, their Spumante (sparkling wine) was born, expanding the business into the production of sparkling wine. Santa Vittoria d’Alba became the heart of the Cinzano world and the business was ready to evolve from a local storefront to a global brand. Developing its communications strategy in line with the Belle Époque’s aesthetic, Cinzano adopted new mediums and techniques the era had to offer, from posters and postcards, to ads in media titles such as Telegrafo magazine, a prominent Italian daily newspaper at the time. Only the greatest Italian brands could afford to work with artists and illustrators and Cinzano was no exception, leading from the front. Bold in their style, Enrico and his brother, Emiliano, collaborated with the most daring artists of time, allowing the brand to evolve alongside popular culture. The Cinzano heirs continued their work with innovative inspiration and achieved such great commercial success that they were asked by the Savoy monarchs to offer their expertise to produce Italy’s first Sparkling Wine, upon the success of the incredibly popular French champagne that dominated the wine export market across the globe. The result: the birth of the Cinzano sparkling wines. A global Italian icon, propelled from the hills of Piedmont to a world-class brand.
Here at Mary-Ann’s we pride ourselves in bringing our customers the absolute best quality products available with minimum carbon footprint… even our packaging is made from plants…cellophane is made from tree cellulose and can bio-degrade in your compost heap. At Mary-Ann's Natural Emporium, we have a vegan restaurant where we serve light healthy lunches and drinks, to inspire you to make delicious healthy meals at home. We also have an online store that offers hand made and sourced natural and organic food and household products that will help make it easier for you to be healthy. Mary-Ann also has several books on natural health – making it simple to be healthy.
As a designer of experience, Federica Piccoli focuses on the inter-connection between land, culture, food and wellbeing. Starting from the personality of the producer/locations, the sensory and emotional experiences are focused on recovering personal rhythm and perception of time and space, and on finding the starting point to fully live blissful moments. "The seven senses of wine", "Tasting ∞ Meditation", and "Esperienze immersive di degustazioni erranti" are examples of designed paths. Wine, chocolate, food and well-being is her passion. She is very active in the land of wine in Italy, from Piedmont Monferrato and Barolo down to Puglia Primitivo passing through Chianti and Montalcino in Tuscany. Federica Piccoli lived abroad for many years, these experiences made her appreciate more and more the importance of appreciating little moments of joy through high quality food and wine that she found in her homeland: Italy. She created a format for wine tasting through the cellars where the wine is produced that one must do at lest once in a lifetime.
Founded on 1 February 1700, Vergelegen (meaning “situated far away”), has been under the ownership of some of the world’s great explorers and visionaries, each of whom, in their own way, have helped shape Vergelegen to what it is today: a world-class Estate. With Vergelegen’s award-winning wines, history spanning over 300 years, heritage, exquisite gardens and cuisine to suit all tastes, it comes as no surprise that Vergelegen Estate continues to be the choice of the discerning visitor seeking a total sensory experience. Think of Vergelegen to spend quality time with family and friends – wine tasting, heritage, environmental and cellar tours, two restaurants and the seasonal luxury Picnic in the camphor forest, are only a few of a myriad of enjoyable activities at Vergelegen. Vergelegen’s heritage core consists of the Homestead, Library, Mill Ruins, Slave Lodge site and surrounding gardens. The residential Homestead, dating back to the 1700s, with each room authentically furnished, reflects the layered historicism of the over 300 years of Vergelegen’s existence. The Homestead also houses an Exhibition Corridor, comprising a series of pictorial panels detailing the various eras of history, as well as significant visitors to the Estate.
The Antinori family has been committed to the art of winemaking for over six centuries since 1385 when Giovanni di Piero Antinori became a member, of the “Arte Fiorentina dei Vinattieri”, the Florentine Winemakers’ Guild. For over six hundred years, the Antinori family has linked their name to excellence in the art of winemaking and as a passionate patron of the fine arts. Two different areas of expertise that have progressed together: Marchesi Antinori have often entrusted the important task of documenting their family’s values and history to the fine arts. Marchesi Antinori’s passion for viticulture is expressed through perseverance: their continuous pursuit for quality improvement, even in the smallest details. Research and development is an ongoing process both in the vineyards and in the cellars: selecting new clones of local and international varieties: experimenting with new techniques in the vineyards and vineyard altitudes, new approaches to fermentation and temperature control, experimenting with both traditional and innovative winemaking philosophies, using new types of oak for barrels, barrel size and age, and varying length of aging in the bottle before commercial release. "... We have a mission that has not yet been entirely carried out, something that drives us to express the vast potential of our vineyards and to reconcile new discoveries yet to be disclosed with the patrimony of Tuscan style. A patrimony which includes tradition, culture, agriculture, art, and literature, all of which represents the identity of the Marchesi Antinori company. One of our main strengths is the fact that we are Tuscan or, if you prefer, our fundamentally Tuscan character", says Piero Antinori driving the wine estates all around the world today with his two daughters Albiera and Allegra. Piero is a visionary and created new famous wines such as Tignanello with his knowledge and intuition driven by experience.
Dal 1435 la famiglia Mazzei produce vini unici con spirito e passione che si rinnovano di generazione in generazione. A Fonterutoli nel Chianti Classico come a Belguardo e a Zisola vive la stessa filosofia nella valorizzazione dei vitigni autoctoni. Contemporanei dal 1435. 600 anni di attività vitivinicola, ricerca e valorizzazione del territorio nel Chianti Classico, in Maremma e Sicilia. Visita la spettacolare cantina di Castello di Fonterutoli. Da oltre sei secoli, la nostra famiglia si dedica all’attività vitivinicola con passione e impegno che si rinnovano di generazione in generazione. La continua ricerca di nuovi orizzonti qualitativi ci ha portato a estendere le nostre attività su diverse frontiere enologiche, da quella storica del Castello di Fonterutoli nel Chianti classico, verso due realtà altrettanto promettenti: Belguardo nella Maremma Toscana e Zisola nella Sicilia Sud-Orientale. Attraverso il loro potenziale espressivo vogliamo declinare in contesti diversi il nostro patrimonio di esperienza, sempre nel rispetto delle caratteristiche e delle specificità di questi grandi “terroirs”. La costante attenzione a questi valori si riflette su tutti i nostri vini, per la soddisfazione dei “connaisseurs” di tutto il mondo che riconoscono nel nome Mazzei uno dei punti di riferimento del panorama enologico italiano. Con questo spirito lavoriamo per continuare a meritare la fiducia dei nostri estimatori, nel presente e nel futuro. Since 1435 the Mazzei family has been producing unique wines with spirit and passion that are renewed from generation to generation. In Fonterutoli in the Chianti Classico as in Belguardo and in Zisola, the same philosophy lives in the enhancement of native vines. Contemporary since 1435. 600 years of winemaking, research and enhancement of the territory in the Chianti Classico, Maremma and Sicily. Visit the spectacular Castello di Fonterutoli winery. For over six centuries, our family has been dedicated to the wine business with passion and commitment that are renewed from generation to generation. The continuous search for new qualitative horizons has led us to extend our activities on different oenological frontiers, from the historical one of the Castello di Fonterutoli in the classic Chianti, towards two equally promising realities: Belguardo in the Tuscan Maremma and Zisola in South-Eastern Sicily. Through their expressive potential we want to decline our wealth of experience in different contexts, always respecting the characteristics and specificities of these great “terroirs”. The constant attention to these values is reflected in all our wines, to the satisfaction of the "connaisseurs" from all over the world who recognize in the name Mazzei one of the reference points of the Italian wine scene. With this spirit we work to continue to deserve the trust of our admirers, in the present and in the future.
The story of the Vinchio and Vaglio winery is a love story where the inhabitants of these two villages transformed a difficult and poor, inarable land with slopes so steep that some local sayings proved true: “S’ot dròca la colassion, it la treuvi pì!” (if you drop your breakfast, you won’t find it again!) or “S’ot dròca ël bertin, ot toca curije drera fin ant la val” ("if your hat blows off in the wind, you’ll need to run down to the end of the valley to get it"). This area with its steep slopes and overhanging vineyards at the edge of the woods has been tended and “tamed” to dramatic effort, where every single drop of the “Ruby of Vinchio” (Barbera wine) equates to thousands of drops (and certainly not an exaggeration!) of farmers’ sweat. However, the vineyards have never failed to reward their hard work. These vine rows, in fact, repay the industrious farmers with grapes of rare and exceptional quality. The sun usually shines all day on these hills, there is seldom hoarfrost or fog and no shadow. Great wines grow on these hills. The Rules of the Association stipulate that the President and the Vice-President must come from Vinchio and Vaglio Serra, respectively. This is because of an old rivalry between the two villages, which only ended thanks to the hard work of our company and their willingness to promote the local area. Over time, the animosity between these two offices has turned into a solid working relationship and the strong administrative background of both our President and Vice-President has undeniably played an important role in achieving this result. They have both been mayors of their hometowns. Lorenzo Giordano (of Vinchio) and Cristiano Fornaro (of Vaglio) both are keen oenophiles and, in particular, great connoisseurs of Barbera, though still appreciating the sparkling wines such as Alta Langa. The wines tell the story of the terroir and selected vineyards they come from and reflect uniquely the excellence which has built the reputation of Vinchio Vaglio, Vigne Vecchie, Laudana and Sei Vigne Insynthesis. The Barbera wines are projects that have brought our Barbera to the highest quality levels, thanks to small planting plots that are more than 50 years old. Albarossa, Grignolino, Ruché, Nebbiolo, Freisa, Bonarda, Arneis are all indigenous grapes of this range. Distinctive wines which express the intrinsic value of the territory.
Born and raised in South-Africa by a single mother in humble surroundings. Doing Taekwondo for years and attained my International black belt with the following principles, this was a part of my childhood that guided me into my adult life: Showing courtesy to others no matter what level of society labelled them; training continuously whether I was up for it or not; showing integrity, even when no one was watching; perseverance when I wanted to give up; self-control when it was difficult to compose myself and learning from my couch to have an indomitable Spirit. Finishing school it was expected of me to follow in the "Afrikaaner Man's" footsteps to have a job where you work many long hours a day, week in and week out, get your salary, sleep and repeat. My passion for music gave me the confidence to follow my heart and to head towards Cape Town for a short holiday, but I ended up staying here and studied for Audio Engineering, whilst completing my studies and gaining experience in the industry. COVID-19 affected the industry drastically and I had decided to use my spare time productively by enrolling in courses such as Social Media marketing and Programming. I also started a small business where I rent out my sound equipment and host small gatherings and events. Helping friends with their business promotions and seeing how people enjoyed the events I have hosted, it made me realize that I have a passion to better others and their circumstances. Following my dreams against all odds lead me to where I am today and to appreciate every single moment by not wondering about the past or worrying about the future. Focusing on the task at hand and having it complete well within the deadline is what I strive to achieve and I love learning and gaining knowledge along the way to further myself in everything and anything I get the opportunity for. I am ready for new challenges and know that having a healthy work balance will help me to reach my full potential.
L'attività della ditta Mulassano comincia nella seconda metà dell'800, con apertura di una bottiglieria in via Nizza 3. L'allora proprietario, Amilcare Mulassano, era titolare anche della rinomata Distilleria Sacco, produttrice del famoso sciroppo di menta. Nel 1907, il locale fu poi trasferito nella più centrale piazza Castello luogo che non ha più lasciato. Nel corso dei primi anni il locale si trasformò in Caffè. Angela Nebiolo era andata sposa bambina a Detroit, negli Stati Uniti, dove il marito e i cognati gestivano ristoranti e locali notturni. Aveva 15 anni. Il lavoro non la spaventava: l'appassionava quel mondo nuovo e frenetico: scoprì l'automobile, prese la patente giovanissima. Ma, nel cuore, le batteva forte la nostalgia: avrebbe dato l'America intera pur di tornare a Torino, la sua città natale. E così fu: nel 1925 Angela e Onorino Nebiolo, che nel frattempo avevano avuto due figli, tornarono in Italia con il proposito di gestire un locale tutto loro. In quei mesi la famiglia Mulassano aveva messo in vendita il proprio scrigno prezioso: il caffè Mulassano. Ai coniugi non parve vero e con i risparmi accumulati in America, comprarono il locale. La spesa: 300 mila lire di allora per la sola licenza. Con l'intento di ridare vigore agli affari del locale, cercarono di ideare delle nuove proposte da accompagnare all'aperitivo. Avevano portato con sé dagli States una macchina che tostava il pane: così importarono, per primi a Torino, il toast. Non paghi di questa innovazione, pensarono di utilizzare quel pane morbidissimo, usato per i toast, senza tostatura e con una speciale e più intensa farcitura: fu così che il signor Onorino inventò il tramezzino. Dapprima lo serviva in accompagnamento agli aperitivi, poi, visto il successo, lo propose per lo spuntino di mezzogiorno dei tanti impiegati e delle sartine di via Roma e via Po. Alcuni anni più tardi, Gabriele D'Annunzio gli diede il nome che ora conosciamo: "tramezzino". Furono anni intensi e di grandi successi; la buvette divenne popolarissima, come è oggi. Ci andava un giovane studente in medicina allora sconosciuto: Achille Mario Dogliotti; ci tornò spesso anche da affermato chirurgo. Per l'aperitivo venivano Luigi Spazzapan e Italo Cremona, Gigi Chessa e Giacomo Grosso, Gigetta Morano e Caterina Boratto. La Torino dell'arte e del cinema oltre che la Torino d'ogni giorno. Fra i più assidui Mario Soldati e Gianandrea Gavazzeni che hanno frequentato il Mulassano per decenni. Nel 1938 i coniugi Nebiolo vendettero il locale per andare a gestire alcuni cinematografi della periferia e il locale, con la guerra conobbe un periodo di declino. I suoi tesori sparirono sotto la calce. Negli anni '70 il Mulassano è tornato quello del commendatore Amilcare e di Onorino grazie ad un accurato restauro che l'allora titolare, Antonio Chessa, svolse con grande pazienza e sapienza. La nipote di Antonio Chessa, Vanna, insieme a un nuovo socio Patrizio Abrate, ne conserva oggi la tradizione e la cura, illuminati da quella passione per la quale lo zio ha dedicato una vita. Oggi il locale è come fu pensato da Antonio Vandone e rimane patrimonio della città di Torino e di chi ne vuole godere la bellezza. The activity of the Mulassano company began in the second half of the 19th century, with the opening of a bottle shop in via Nizza 3. The then owner, Amilcare Mulassano, was also the owner of the renowned Sacco Distillery, producer of the famous mint syrup. In 1907, the restaurant was then moved to the more central Piazza Castello, a place it has never left. During the first few years the place was transformed into a café. Angela Nebiolo had gone as a child bride to Detroit, in the United States, where her husband and in-laws ran restaurants and nightclubs. He was 15. Work did not scare her: she was passionate about that new and frenetic world: she discovered the car, got her driving license very young. But nostalgia beat strongly in her heart: she would have given the whole of America to return to Turin, her hometown. And so it was: in 1925 Angela and Onorino Nebiolo, who in the meantime had had two children, returned to Italy with the intention of running their own place. In those months the Mulassano family had put their precious treasure chest up for sale: Mulassano coffee. To the spouses it didn't seem real and with the savings accumulated in America, they bought the place. The cost: 300 thousand lire at the time for the license alone. With the intention of reviving the business of the place, they tried to come up with new proposals to accompany the aperitif. They had brought with them from the States a machine that toasted bread: so they were the first to import toast in Turin. Not satisfied with this innovation, they thought of using that very soft bread, used for toast, without toasting and with a special and more intense filling: this was how Mr. Onorino invented the sandwich. At first he served it as an accompaniment to aperitifs, then, given its success, he proposed it for the midday snack of the many employees and tailors of via Roma and via Po. A few years later, Gabriele D'Annunzio gave it the name we now know : "sandwich". They were intense and successful years; the buvette became hugely popular, as it is today. A young medical student then unknown went there: Achille Mario Dogliotti; he also often returned as a well-known surgeon. For the aperitif came Luigi Spazzapan and Italo Cremona, Gigi Chessa and Giacomo Grosso, Gigetta Morano and Caterina Boratto. The Turin of art and cinema as well as the Turin of every day. Among the most assiduous Mario Soldati and Gianandrea Gavazzeni who have frequented the Mulassano for decades. In 1938 the Nebiolo couple sold the place to go and manage some cinemas in the suburbs and the place, with the war experienced a period of decline. His treasures disappeared under the lime. In the 1970s Mulassano returned to that of Commendatore Amilcare and Onorino thanks to an accurate restoration that the then owner, Antonio Chessa, carried out with great patience and wisdom. Antonio Chessa's niece, Vanna, together with a new partner Patrizio Abrate, today preserves the tradition and care, enlightened by that passion for which the uncle dedicated a life. Today the place is as it was thought by Antonio Vandone and remains the heritage of the city of Turin and of those who want to enjoy its beauty.
We’re in Quasano, in the Alta Murgia National Park. Here, 20 years ago, we decided to make our dream come true. We wanted to make the world a better place, based on the values we believe in, that are the respect for the environment, the enhancement of the territory, and sustainability. What did we have in mind? We thought of a precious resource of our land: the almond. We tell, grow, hand sort, carefully select, transform, and pack the almond of Toritto “Filippo Cea” for four generations. From the birth of our children to that of the building of our company. From choosing the land to purchase in the village of Quasano, to the planting of almond, olives and cherry trees. We enhanced the biodiversity of the Murgese territory with the transformation of the Toritto almond. Thanks to the flavor and properties of this precious seed, we developed a range of high-quality organic foods, that are good for the health and the environment. Our almonds are sustainably grown and insecticide-free, so you can snack away, knowing you’re enjoying a natural, healthy, and wholesome Pugliese produce. The Qua – Sani (in English, Here – Healthy) is a network that promotes personal and collective welfare through environmental and economic sustainability, always respecting and enhancing the local territory. The name comes from the old village of Quasano, in the countryside of Toritto, near Bari. In the name Qua – Sani, we also enclosed the essential elements of the project: quality of life, Health, Nutrition, Nature, Independency. Our organic farm bases on a short and sustainable circular supply chain. Fattoria della Mandorla property is surrounded by untouched natural bushland with an abundance of native Pugliese wildlife. We trusted our land and its potentials and convinced young almond farmers of Toritto to plant new orchards and not to abandon the old ones. Thanks to a constant commitment to research and development, we enhanced the almond, as a leading food for healthy nutrition. We created a range of healthy vegetable products, the first in the world based on almond oil and milk. The circular economy is a system where all the production phases are arranged to reduce or avoid wastes. In our supply chain, the hull, the shell, and the integument of the almond seed used as fertilizer and soil conditioner for almond orchards. The circular supply chain is a model based on the recovery of every raw material, with a positive impact on the social, economic, and environmental levels. Thanks to the use of energetic renewable sources, we avoid substances dangerous to the environment and reduce wastes. QUASANI PRO.
Our vision is an Africa without hunger. Our mission is transformation through education. Educating our donors, beneficiaries, volunteers and suppliers about the role they play in eradicating child hunger. Donated food is used to stimulate and encourage measurable results in Early Childhood Development centres. RAH Africa offers a social investment opportunity to provide fully balanced meals for pre-school children necessary for their holistic development. We depend on passionate, active volunteers for meal packaging events and food distribution. Our Programme has solid, measurable results and restores hope for hungry children. Our focus is on reaching the most vulnerable: hungry children, specifically those who attend pre-schools, or Early Childhood Development (ECDs). According to the University of Cape Town’s Children’s Institute, over 3 million children under the age of 17 are food insecure.
Born and raised in Cape Town, South Africa, I am a 22-year-old who could be described as ambitious, hardworking, and a perfectionist. I enjoy being challenged with new tasks, as I believe discomfort allows one to grow and learn. I enjoy teamwork, but I am also capable of working on my own. I believe that communication is an important aspect of any relationship, especially professional ones, as it doesn’t leave any room for errors or misunderstandings. Therefore, I pride myself on being a skilled communicator. I am organised, goal-driven, and I find it very hard to set a task down once I have started. I may not have the most extroverted personality, but I do enjoy socialising with others in any setting. I recently graduated with a BA in English and Communication Science. While completing my degree, I worked as an editorial intern at Highbury Media, where I gained first-hand experience in editing, publishing, and social media management. I was also able to sharpen my writing skills, which came in handy as I went on to work as a freelance writer for ClubX Magazine for over a year. Even though I do not have years of experience behind me, I am, however, eager to learn. And a fresh mind is always a benefit. When it comes to my free time, I enjoy reading, writing, and painting. I am also currently learning Italian and intend on tackling many other foreign languages.
We are Pick Up Limes and we have made it our mission to make a nourishing plant-based lifestyle accessible to everyone Sadia, started Pick Up Limes sometime around 2014 when we were making the transition to a vegan lifestyle. Sadia had just graduated from university, and was working as a dietitian at a local hospital in Vancouver, Canada. She started to post recipes as a hobby, and wasn't sharing what she made with anyone aside from my own family. Less than a couple of years later, I embarked on a 6-month backpacking trip, where I met Robin on a beautiful beach in Thailand. We travelled together for many weeks, from Thailand to Cambodia, to the Netherlands, Belgium, France, and Italy. Our bond grew so much, that just a few months later I moved from Canada to live with Robin in the Netherlands. Now living in a new country, and little to do in the way of work, I decided to take my hobby of creating and sharing recipes a little bit more seriously. While Robin would spend his weekdays going to his university to work on his Ph.D., I would accompany him, working away in the library all day building a new PUL website and brainstorming ideas for what would become the Pick Up Limes YouTube channel. I posted my first YouTube video in January 2017. After about 6 months, the channel blossomed and grew in a way we never imagined possible. In the summer of 2018 we moved our operations from our cozy 40 square meter apartments into a beautiful studio space where we could grow our team and continue to make recipes and film videos. A full 4 years later, Robin completed his Ph.D., and joined Pick Up Limes! With my background in nutrition and Robin's background in engineering, we've created the new PUL website you see today! Through it, we hope we can offer you a calming, reassuring, and educational means of eating and enjoying more plants. Our aim at PUL is simple: to share resources on living a vibrant and uncomplicated life fuelled by plant-based foods, and to share simple vegan recipes that are nutritious, delicious, and visually appealing. We hope you enjoy the content we share in the form of recipes, articles, and videos, and we're so glad you're here with us.
Ceretto is a wine producer in Piedmont, making top-quality Barolo and Barbaresco. It was founded by Ricardo Ceretto in 1930 and is famous for being a pioneer of the trend toward single-vineyard Barolo wines. Nebbiolo is the key grape variety, but Ceretto also make wines from Dolcetto, Barbera, Arneis and Moscato. Riccardo Ceretto, who did not own any vineyards, produced wine from grapes he purchased. The turning point came when his sons Bruno and Marcello joined the business, with their innovative thinking for the time: the importance of the land. Though this seems obvious today, memories of the poverty of rural life in the Langhe region - described so well by Beppe Fenoglio in his novel “La Malora” (“Ruin”) - were still fresh, and Riccardo was reluctant to invest in purchasing land. In the 1960s, Bruno and Marcello started mapping out the land that produced the best wines, and buying the vineyards. They would never leave the region again. Blangè is the white side of Piedmontese wines; a product that defined an era, revolutionizing Langhe winemaking that was previously devoted exclusively to red grapes. The most famous Blangè a Langhe Doc Arneis is the product of a highly distinctive region, the Roero, and a desire to improve varietal recognition, as well as drinking pleasure. Blangè combines sustainable practices in the vineyard with a modern take. Fruit and minerality, aromatics and balanced freshness, coexist in this white wine that has made enjoyment and versatility its trademark. Blangè is the white side of Piedmontese wines; a product that defined an era, revolutionizing Langhe winemaking that was previously devoted exclusively to red grapes. Dolcetto d'Alba Doc is the product of a highly distinctive region, the Roero, and a desire to improve varietal recognition, as well as drinking pleasure. Blangè combines sustainable practices in the vineyard with a modern take. Fruit and minerality, aromatics and balanced freshness, coexist in this white wine that has made enjoyment and versatility its trademark. Down to Barolo Docg and Barolo Chianato.
"All things are possible" I love the outdoors, travelling, animals and people. I was an ardent hiker, and this allowed me to visit some of the most amazing hiking trails in South Africa. What inspires me most is the ability to positively impact the lives of others through the plethora of skills I have acquired over the many years of experience. I have the ability to add value wherever I am placed. I am energised by strategy, new challenges, and the search for the most efficient and impactful solutions. My career began in education. As an educator I enjoyed the children. I know this will always be part of who I am as I will always be passionate about teaching and will continue sharing knowledge, mentoring, and coaching, etc. I ventured into the corporate environment as I excelled with my financial skills and thought that my career would entail the chartered accountant route. I did the required academics, got the job and my focus was numbers and more numbers. Again, I was challenged because my love for people was not satisfied. I once again did a complete change in my career by studying, job shadowing and taking on projects in the learning and development and human resource departments. One of my memorable periods was asking the CFO of the organisation to give me the opportunity to split my job in two areas to show my capabilities and therefore be considered for a position that was eventually created for me. This was exciting and I thrived in this environment. I felt like I was adding value as the position focused on the growth and development of the youth, once again. I knew that I could accomplish more and add more value through venturing out on my own. I started my own business which offers the services of learning and development, strategy, human resources and finance. This has been an exciting journey with many challenges.
Pasta con broccoli è una ricetta sana e succulenta, economica e universale. 400 g Pasta meglio orecchiette fresche pugliesi 2 Broccoli 4/6 cucchiai Olio aromatizzato all'aglio 3 filetti Acciughe sott'olio Parmigiano reggiano grattuggiato o Pecorino qb Peperoncino Sale Preparazione Lavate e pulite bene i broccoli e tagliateli a pezzi. I gambi spellati a quadratini. Mettete a bollire l’acqua per la pasta, salatela e mettete a cuocere i broccoli. Quando l'acua riprende il bollore mettete anche la pasta. Scaldate l’olio aromatizzato all’aglio e mettete i filetti di acciughe facendoli sciogliere a fiamma media. Quando la pasta sarà cotta ma ancora al dente scolatela e mettetela nella padella con i broccoli. Saltate la pasta per qualche minuto e aggiungete il peperoncino. A fuoco sepnto il parmigiano o pecorino e un pò di acqua di cottura. Servite la pasta con i broccoli ben calda. Pasta with broccoli is a healthy and succulent, economical and universal recipe. 400 g Pasta better fresh Apulian orecchiette 2 Broccoli 4/6 tablespoons Garlic flavored oil 3 anchovy fillets in oil Grated Parmigiano Reggiano or Pecorino to taste Chili pepper salt Preparation Wash and clean the broccoli well and cut them into pieces. The stems peeled into little squares. Boil the water for the pasta, add salt and put in the broccoli. When the water boils again, add the pasta. Heat the garlic flavored oil and place the anchovy fillets, melting them, over medium heat. When the pasta is cooked but still al dente, drain it and put it in the pan with the broccoli. Skip the pasta for a few minutes and add the chilli. Switch off the fire and add the parmesan or pecorino and a little cooking water. Serve the pasta with the broccoli piping hot.
Una trattoria pizzeria piemontese, immersa nella langa che vi farà assaporare la tradizione e la qualità del cibo tipico di queste zone. Il locale semplicemente arredato ha alcuni tavoli sulla piazzetta del paese davanti alla chiesetta e con la vista verso le colline. La signora Piera in cucina prepara il tipico menù piemontese fatto di antipasti, plin e tagliatelle il pezzo forte è il coniglio che si scioglie in bocca. Appena sarete seduti arriverà il giovane nipote Bebo che con fare generoso e spigliato in italiano o in inglese vi accoglierà con una scelta di vini piemontesi e, in attesa dei piatti, con le "friciule" calde, pasta di pane fritta talmente leggere e gustose che salteranno in bocca senza che ve ne aggorgerete. Anche la pizza è ottima e digeribile con farciture anche di ingredienti locali che sehuono le stagioni come la toma di Roccaverano e i fiori di zucca in stagione. A Piedmontese trattoria and pizzeria, immersed in the Langhe that will make you savor the tradition and quality of the typical food of these areas. The simply furnished restaurant has some tables on the town square in front of the church and with a view towards the hills. Mrs. Piera in the kitchen prepares the typical Piedmontese menu made of appetizers, plin (hand made filled pasta with local meat) and tagliatelle the highlight is the rabbit that symply melts in your mouth. As soon as you are seated, the young grandson Bebo will arrive and, generously and confidently in Italian or English, will welcome you with a choice of Piedmontese wines and, waiting for the dishes, with hot "friciule", fried bread dough so light and tasty they will jump in your mouth without you knowing. Even the pizza is excellent and digestible with fillings also of local ingredients that follow the seasons such as the toma di Roccaverano and the courgette flowers in season.
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