Listings

Why do we ask for your social ID?

.

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.

 Listings /  Greater Europe

To make an excellent product it is necessary to work in its transformation in search of the same perfect balance of the starting raw material. The work is done by subtraction not by addition. Mara dei Boschi was established in 2012 in the heart of San Salvario in Turin, overlooking the marketplace in Piazza Madama Cristina. The proximity to the food market and the multi-ethnic influences of the neighbourhood have made the location of this establishment an excellent choice. Mara dei Boschi uses the best quality ingredients to make our very own original gelato to provide mouth-watering tastes and sensations to suit each individual taste. Our most demanding customers are children, and we aim specifically to provide them with a fresh and authentic tasting gelato full of the best ingredients. We also try to bring adults back to their childhood memories and tastes of the past. In the flavour Mara dei Boschi for example, which is the interpretation of the wild strawberry mara des bois, you can find the scent of nature just awakened in the spring, rays of sun that find their way amongst the crowns of the trees, the buzzing sound of bees trying to find one of the summer's fragrances, these and many other sensations that can be found in a corner of a forest. Mara dei Boschi is an experimental workshop of flavours and gelato. The purpose is, through exploration and through the laboratory, to transfer the taste of nature in gelato keeping the authentic flavours and, above all, the balance of the components of the raw materials from which the taste originates. Mara dei Boschi is a workgroup of individuals who are full of passion and enthusiasm, and perform continuous research and experimentation, collaborating with whomever does this kind of investigation in various fields. This gives rise to collaborations with manufacturers, chefs and inventors with whom to exchange ideas and knowledge.

 Listings /  Greater Europe

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.

 Listings /  Greater Europe

I am outgoing, dedicated and love new challenges! I believe that a person should work on developing their skills and learning new things all the time. I love sports gaming and fishing during my “downtime”. I believe treating people with integrity and respect will always yield great relationships. I love spending as much time as I can with my family and loved ones. I believe that working together as a whole, we can achieve great things. I am very optimistic and very open-minded when dealing with day-to-day life. I love my animals as they truly bring the best out of me if I have had a long challenging day. Working as a Manager in the Hospitality industry for nearly a decade I have learnt many valuable lessons and feel I have grown each year bringing great personality, enthusiasm and constructive ideas to the table. I have a positive outlook on life and I wish to share that positivity with you someday! Showing compassion for others in this industry and any industry, I believe will always get positive results. I am, because we are. Bound together in ways that are invisible, humanity is all about being one. Caring unconditionally, and sharing with everyone around us. Combining a salient philosophy of caring and sharing, with the strength of unity and community. We can determine the course of humanity and our destiny, by challenging the digital status quo. “I am, because we are. Together.”

 Listings /  Africa

Martini e Rossi captures the spark that set two men on a lifelong quest to make their stamp on Italian culture. Alessandro Martini - a spirited entrepreneur with a global vision - and Luigi Rossi - a creative muse whose botanical fragrances would lure noses along Turin’s via Dora Grossa. The year was 1863 when their newfound partnership was manifested in their first vermouth: the Martini e Rossi "Rosso". This original blend remains the same to this day, a famous brand all over the world. Our artisans of today are 8th generation Martini e Rossi masters. Each following in the footsteps of their predecessors. All dedicated craftsmen and custodians of Martini e Rossi’s quality and integrity. The only three people worldwide to know Mr. Rossi’s original recipe. Originally from a village just outside our home of Pessione, and a student of the world-renowned Scuola Enologica di Alba, where many MARTINI & ROSSI® experts have honed their craft. After 18 years of training, Musso succeeds the 30-year tenure of former master blender, Luciano Boero. MARTINI & ROSSI®’s original recipe remains guarded under lock and key. Our masters know it only by scent and taste. Over 500 botanical samples pass under Ivano’s nose each year, and only the combined experience of himself and Beppe can maintain Luigi Rossi’s legacy. Our first love. The original Martini e Rossi, conjured under the inspired nose of Luigi Rossi. Since the sun-blushed days of 1863, a devoted selection of regional herbs are at its heart, and natural caramel imparts its rich scarlet hue. An icon di Italia. Martini e Rossi and Rosso and Tonic, created in the 1970s to modernize Luigi Rossi’s original recipe into a refreshing long drink. Aromatic herbs spring to life with the addition of sparkling tonic water, while an orange wheel enlivens its fruited notes of lemon and raspberry.

 Listings /  Greater Europe

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.

 Listings /  Africa

One of the biggest flaws of us Sicilians is having a poor memory. We easily forget if someone has wronged us, and that is not necessarily a bad thing, since then, but the problem is that we often forget our traditions and where we come from. One of the most beautiful things that Sicily has, besides art, the sea, the perfumes, the islets, the beaches, is certainly the pastry. I think we all agree that Sicilian pastry is unmatched all over the world And if anyone has any doubts just think of the top 5 typical Italian sweets that come to mind: Tiramisù, Cannolo, Cassata, Babà and the fifth most likely the Modica Chocolate PGI. In short, out of 5 famous Italian desserts, 3 are Sicilian, one from Campania and the other still has not understood whether Treviso, Tuscan or something else. You understand well that if Italy is the home of cooking and pastry and if 50/60% of the most representative desserts are Sicilian we can without a doubt confirm that pastry, even before Italian, is Sicilian. And we can go ahead with all due respect to the French and pastry chefs from northern Italy, also because they then have to explain to me what we should do with their pastry made from 7 gram micro bites, so we have to eat 49 to understand something, but oh well. That said, there is nothing about these desserts today that hasn't been handed down for CENTURIES. Cassata, Cannolo, Modica Chocolate IGP, nougat with sesame or almonds, almond biscuits, mpanatigghi are all sweets that have existed for more than 100 years. Now, considering that until half a century ago Sicilian men worked in the countryside and women looked after the house, in your opinion who has carried on these wonderful culinary traditions? Women. If we go specifically, it was the GRANDMOTS. Because when it came to retirement age and men could rest from their strenuous jobs and the children were already adults, grandmothers delighted in the kitchen taking back those sweets that they had always seen their grandparents make, and so on for centuries and generations. Also, because many years ago there were no specialized pastry shops. In short, if the most important pastry is the Sicilian one, and if the Sicilian pastry exists thanks to the grandmothers, we can only refer to them and their tradition every time we think of a dessert. This is why I decided to honor the memory of my Nonna Lina (Don Peppinu's wife, who passed away 2 months ago) by paying her homage and dusting off all those wonderful sweets of Sicilian tradition. A tribute therefore to all Sicilian grandmothers.

 Listings /  Greater Europe

Meerendal Wine Estate is a family owned vineyard situated in the Western Cape. The hills of Meerendal rise above the flat surrounding Durbanville landscape, with an almost endless variety of slopes, soil types and microclimates. This makes it possible to grow a wide range of classic cultivars with equal success. Meerendal is a family run and owned vineyard with a history that started in 1714 when 60,000 vines were planted on the farm. For over 300 years, a tradition of producing quality wines has developed Meerendal into one of South Africa’s flagship wine estates. Thys Smit, is our passionate and dynamic winemaker. Thys holds a BSc in molecular biology and biotechnology from the University of Stellenbosch. He was nominated as a finalist for the 2019 Diners Club Young Winemaker of the year award.

 Listings /  Africa

El espacio que actualmente ocupa el Mercat Central de València fue, desde la primera expansión de la ciudad, el emplazamiento habitual de los mercados ambulantes. En 1839, se inaugura, en esta ubicación, un mercado descubierto, el Mercado Nuevo, el germen del actual Mercado Central. Hacia finales del siglo XIX este mercado es claramente insuficiente para la ciudad de Valencia. En 1910, el Ayuntamiento de Valencia elige el proyecto de los arquitectos Alejandro Soler March y Francisco Guardia Vial para la construcción del nuevo mercado. Ambos se habían formado en la Escuela de Arquitectura de Barcelona y habían trabajado en el equipo de colaboradores de Luis Doménech Montaner, arquitecto que se caracterizó por un estilo propio dentro de las líneas del Modernismo. Alfonso XIII protagonizó el acto protocolario con que se iniciaron los derribos. El 24 de octubre de 1910, con una piqueta de plata dio varios golpes en el muro del número 24 de la plaza del Mercado. Finalmente, el 23 de enero de 1928, se inauguró el actual edificio del Mercat Central de València. La espectacularidad del Mercat Central de València es innegable. Se trata de una de las edificaciones más atractivas y visitadas de la ciudad de Valencia. Su arquitectura no rompe la estética de la plaza, donde se integra a la perfección con otros dos importantes monumentos: la Lonja de la Seda y la Iglesia de los Santos Juanes. Es, indudablemente, el edificio más representativo de la Valencia que a principios del siglo XX avanza hacia el progreso tecnológico y mercantil y se siente orgullosa del potencial agrícola de su huerta. Esta apuesta por el progreso y por la producción agrícola se reflejan en de la estructura modernista del mercado y de la ornamentación alegórica que observamos en su interior. Las cúpulas, de hierro, cristal y cerámica (la central, alcanza 30 metros de altura) y las veletas que las coronan - la de la cotorra y la del pez - se integran a una panorámica paisajística de torreones y campanarios eminentemente valenciana. La distribución del interior es racionalista, de manera que los puestos se sitúan a lo largo de una serie de calles rectilíneas atravesadas por dos anchas vías. Se concibió para 959 puestos, destinados en la zona general a tiendas altas cerradas para carnicería, tocinería, ultramarinos y quincalla; tiendas bajas para venta de patatas, legumbres, verduras, frutas y gallina; tiendas altas abiertas para venta de pan, volatería, carne y caza; y, en la pescadería, tiendas altas para venta de salazones y despojos, y tiendas bajas para pescado. Los dos pabellones que flanquean el acceso principal están construidos enteramente en ladrillo visto, con aplicaciones de piedra y de cerámica decorada; mientras que el cuerpo anexionado de Tenencia de Alcaldía sigue la construcción de influencia novecentista y queda rematado por torretas coronadas por pequeñas cúpulas semiesféricas. Ya se han celebrado 100 años desde la colocación de la primera piedra y 90 desde el primer día que se abrió al público. No hay expresión mejor para transmitir lo que es el Mercat Central de València en la actualidad. Un sagrado templo donde los catedráticos de los productos frescos reciben y transmiten la sabiduría de lo más sustancial, nuestra alimentación. La luz mágica que entra desde su cúpula y sus vidrieras, el susurro permanente que acaricia los oídos, la explosión de colores y de aromas, el gusto al final de los sabores clásicos y eternos, mezclados con los más sorprendentes. Un auténtico parque temático de la gastronomía. Como todos los mercados municipales, es también un elemento fundamental vertebrador de la ciudad y sus barrios. Con su actividad comercial, posibilita de manera natural la cohesión y el intercambio social, incluso a nivel intercultural e intergeneracional, de una forma mucho más espontánea y eficiente que cualquier otra iniciativa. En los mercados no solo se compra y se vende, se degusta, se habla de todo y se vive también nuestra historia y nuestra identidad. Como organismo vivo que es, ha necesitado reinventarse continuamente para llegar a este aniversario de su construcción con una excelente salud. Hay que aprovechar las nuevas tecnologías de información y de la comunicación (en las que siempre fuimos pioneros) para ofrecer venta on line, repartos por toda Europa, consignas gratuitas, etc., a la vez que se completa la oferta y los servicios del edificio, mejorando el espacio y ampliando la experiencia de compra con cultura, música, arte, literatura y cocina, mucha cocina.

 Listings /  Greater Europe

Marketing Consultant @ Colombo, Sri Lanka MBA (UK), Certified professional Marketer (Asia), Chartered Marketer, MCIM (UK), PGDipM (UK), MSLIM (SL) During my tenure in Audit firm, Financial Industry, Media Organization, Educational Institute, Retail Industry, Petroleum Industry, FMCG Company, Entrepreneur & Marketing Consultant, I gained wealth of knowledge & experience, all spiced with a well-honed instinct for positive marketing. With over twenty Four years of relevant experience I am adept at executing any tasks associated with the job. Marketing Consultant - (01/ 2021 – to date) Designed & implemented marketing strategies according to client’s objectives and budget, execute task and monitoring outcomes. Influenced team members to establish most effective tools & methods, liaised with top Mgt & give strategic direction & findings. DGM – Marketing - (09/2019 – 12/ 2020) Lanka Sathosa Ltd (LSL) - Ministry of Trade Awarded & won SLIM - Nielsen People’s Awards for LSL, planned & implemented all marketing & advertising campaigns and increased imaged. Drives traffic to store & improved profitability by creating operational in-store action plans, designed & streamlined business strategies, turning around the company (LSL) by increasing foot fall level & basket value. Alliance with Pickme and Postal Dpt. tested and delivered groceries to customers’ doorstep, managed to design of LSL web site, developed & launched e-commerce platform & simplified website booking forms and also achieved the highest sales of Rs.17.5Bn in first half 2020 at LSL history. General Manager - (08/2017 –09/ 2019) Infinity Foods (Pvt) Ltd - Market Trader (Pvt) Ltd Responsibility of the overall imported beverages and snacks foods portfolio and tested viability, including strategy direction and P&L. Leveraged new ideas to improved overall business, maintained of all KPI’s and in charge of the Mkt budget and reinforced the brand image. Brand Manager - (08/2015 –08/2017) Lanka Spice (Pvt) Ltd (LSL) - “Mc Currie” Delivered properly the marketing mix, simplified website of “Mc Currie” to increase the profitability, comprehensive strategic PR programs for the exploitation of LSL, channel marketing strategy, excellence in trade execution & secured top tier events for marketing & developed new slogan. Developed and presented the TV commercial to build image of the “Mc Currie” position as a premium brand in the minds of target market segment, turnaround of brand performance & maximized turnover of the year 2016. Head of Sales & Marketing - (03/2011 - 07/2015) The Golden Lane Shops - Maldives Exceeded Mrf.10.2M sales for month of July 2011 in “GL” history, Coached team members to improve their skills & achieved work quality. Responsible for rebranded “GL Style” into one of the strongest sports & casual ware brands in the Maldives, has been able to achieved double digits’ growth, successfully handle commercials in Dhi T/V, MNBC, Raajje Radio and adverts on Haveeru newspapers to increase the awareness. Work as a part-time Consultant / Trainer for The Hawks (Pvt) Ltd, (B2B Business) in Male, Maldives - (1/11/2012-11/2//2015) Brand Manager - (02/2008 – 03/2011) Sri Lanka Institute of Marketing (SLIM) Managed & maintained two brands, which were the Buckinghamshire new university MBA (BUCKS) & Certified Professional Marketer (CPM) status at the AMF and led colleagues and delegated teams to monitor sales. I was an active part of the team that launched "BUCKS MBA" program in Sri Lanka and monitor overall performance of the two brands. Published adverts, strategic alliances with advertising & media agencies, coordinate with head office in UK effectively build brand image in SL. Business Development. Executive. - (04/2005 – 02/ 2008) Wijeya Newspapers Ltd (WNL) An accomplished Mgt. executive for the launch of “IT Times” brand in SL. Identified innovative marketing campaigns, negotiated with major supermarkets to successful distribution of magazine of the in Island wide and delivered to Sri Lankan Airlines as well & increased the penetration level. Senior Marketing Executive. - (09/2003 – 04/ 2005) Leader Investment (Pvt) Ltd (Forex) Presented for real-time Forex trading advisory services to clients, ensuring they gain maximum return on investment & won customer confidence, reduced & resolved complained, ensured that all clients data was safely stored. Build network with top line customers. I was an active part of the team in opening a new branch office in Kandy City and led trained & motivated team to manage profitability. Chairman / Managing Director - (12/2001 – 09/2003) AMS Holdings (“SAP” Tea) Responsible for the launched “SAP” brand of tea and negotiated the longer payment terms with suppliers, reduced short expired return stock and saved money, ensured the optimal brand visibility of "SAP" tea. Improved overall penetration of “SAP” range of tea southern provincial area, suburbs of Colombo as well as some of identified supermarket in the country and maximized sales and streamlined the route plan. Established to worked as a Group Internal Audit Assistant at Sumathi Holdings & presented new findings to the Mgt.- (03/2000 -12/ 2001) During my career as an Audit Trainee at B.R.de Silva & Company, I have managed to visit varies types of companies - (04/1997 - 03/2000) Produced Student at St. Aloysius College – Galle, Sri Lanka (1979 – 1993)

 Listings /  Asia

Born in Kinshasa, Democratic Republic of the Congo, but I am currently live in South Africa (Cape Town) about 7 years I am Married to Magalie since 2018 and we have a 2 years old girl. I am a honest, ambitious, friendly, reliable and motivated person. I’m a skilled individual who has excellent training as a Cisco Certified Network Associate (CCNA). As a result, I have good knowledge of routing, switching, network applications, protocols, services, and wireless skills. I am a self-motivated person and I try to exceed my superior’s expectations with high-quality work. Being a fast learner, I quickly pick up business knowledge related to my project. An experienced and customer service with a strong interest to increase customer satisfaction and at the same time making sure all of the operations are being done properly. I believe my strengths are that I am a person who can work under a lot of stress and have excellent communication skills which enable me to handle a leadership position as wells work in a team. I care deeply about workplace professionalism. I regard myself to be a very open-minded person, ready for a new challenge when it comes to technology. People consider me to be a social, temperament person who does not hesitate in giving my opinion for what I think and believe in. I have always enjoyed meeting new people and it comes naturally to me to maintain a lot of relationships. I love trying new things, creating new methods, and introducing new ideas. I love watching soccer, specially when Leo Messi plays, movies and playing games.

 Listings /  Africa

Our estate, it’s a part of us. Family-owned and family-run, Morgenster Estate has a long history dating back 300 years. Situated near the foothills of the Helderberg Mountain in Somerset West, we produce award-winning Bordeaux-styled wines, Italian cultivars and extra virgin olive oil. We aim to inspire people to dream big, through sharing our founder’s story, his persistence, tenacity and unflinching commitment to quality. We continue his legacy as Morgenster’s fine wines and olive oils go out into the world to the rhythm of: place, people, passion… In 1992 Giulio bought Morgenster, one of the jewels of the Cape. His first step was to restore the manor house, built in 1786. Then he turned his attention to the hill in his backyard, which reminded him strongly of his native home in Italy. With a lifelong philosophy of producing only the best, Giulio sought advice from experts, who suggested that Morgenster’s terroir was perfectly suited to red wine grape varieties and olives. While it is part of Italian culture to produce fine wines and olives together, the concept was an innovation in South Africa at the time. Giulio set out to produce world-class Bordeaux-styled wines and the highest quality extra virgin olive oil that South Africa had ever seen. Giulio passed away in 2018, and his two daughters, Federica and Alessandra, are carrying his dream forward.

 Listings /  Africa

Mother is a plant-based natural food & wine restaurant. Formerly ‘the raw kitchen’, our journey started in 2009 with a pretty simple mission: to inspire & support healthy, sustainable living. Our journey began as the raw kitchen in 2009 and has evolved over the last decade, to now become mother. We have been fortunate to run our beloved business and its sister businesses together as a family (with a lot of help from our own families) since its humble beginnings and through all its incarnations. Our focus is on enriching lives, and supporting healthy, sustainable options. Our restaurant celebrates delicious, nourishing, plant-based cuisine. It is food to be enjoyed, fuel our bodies, feed the soul & pay respect to mother earth. We use real, natural, nutrient-rich ingredients to create flavour-packed food. We’re interested in celebrating incredible, progressive cuisine. Everything we serve is free from refined, processed or artificial ingredients and almost all made completely from scratch on site, including our dairy-free cheeses, butter, yoghurts, ferments, pickles and sauces. We choose to only use healthy oils, alternative unrefined sweeteners and our own plant-based housemade ‘dairy’. At the heart and soul of all we do is our unwavering commitment to respecting and supporting this precious planet we all share. We aim to showcase & support positive sustainable practice in the industry.

 Listings /  Oceana/Antarctic

Hello! I am Natacha and I am a Chemical engineering graduate from the Cape Peninsula University of Technology. I am a self-motivated and positive team player. I’m friendly, professional, flexible and organised. I pay good attention to details and can work independently and own initiative. I efficiently communicate in French and English. I have excellent computer skills including outlook, word and Excel. I have worked extensively in customer services and have developed communication, problem-solving, analytical thinking, collaboration, performance and marketing skills that built me ready for any organisation including Zagenie. I can’t wait to be part of Zagenie Family!

 Listings /  Africa

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.

 Listings /  Africa

Le orecchiette sono una pasta tipica della Puglia, regione del sud Italia. Il loro nome deriva dalla loro forma, che ricorda un piccolo orecchio. L'orecchietta ha la forma di una cupoletta, con il centro più sottile del bordo e con la superficie ruvida. Come altri tipi di pasta, le orecchiette sono fatte con semola di grano duro e acqua. Le uova sono usate raramente. Nella cucina casalinga tradizionale del sud Italia, la pasta viene arrotolata, quindi tagliata a cubetti. Ogni cubo viene pressato con un coltello, trascinandolo sul tagliere e facendolo arricciare (facendo un cavatello). La forma viene quindi invertita sopra il pollice. Le orecchiette si mangiano con broccoli, cime di rapa, cozze e funghi. Ogni famiglia pugliese ha la sua ricetta che si tramanda di madre in figlia. Secondo illustri studiosi dell'enogastronomia pugliese le orecchiette avrebbero avuto origine nel territorio di Sannicandro di Bari, durante la dominazione normanno-sveva, tra il XII e il XIII secolo. Nel cuore del centro storico di Bari c'è una via ribattezzata “la via delle orecchiette” o “via delle orecchiette”. La via in questione si chiama ufficialmente Strada Arco Basso, caratterizzata appunto da un piccolo tunnel che un tempo attraversato conduce alla più antica tradizione di Bari Vecchia, quella della produzione delle fantastiche e popolarissime orecchiette baresi. Le donne preparano le orecchiette chiacchierando e aiutandosi. Hanno un sapere antico che si tramandano di madre in figlia, di nonna in nipote. Ciascuna famiglia conserva i propri piccoli segreti per la lavorazione delle orecchiette che avviene davanti alla gente e sono una vera attrazione del centro storico di Bari, oltre a rappresentare uno spaccato originale della quotidianità pugliese. La buonissima pasta fresca (poi lasciata asciugare su banchi di legno) può essere acquistata anche dalle stesse signore; queste donne, infatti, per permettere ai turisti di portare a casa il gusto tipico delle orecchiette baresi, mettono la pasta fresca in semplici sacchetti di plastica così da permettere alle persone di tornare a casa con un gustoso “ricordo” pugliese. Orecchiette are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a cavatello). The shape is then inverted over the thumb. Orecchiette are eaten with broccoli, turnip tops, mussels and mushrooms. Each Apulian family has its own recipe that is handed down from mother to daughter. According to distinguished scholars of Apulian food and wine, orecchiette would have originated in the territory of Sannicandro di Bari, during the Norman-Swabian domination, between the 12th and 13th centuries. In the heart of old town of Bari there is a street renamed “the street of orecchiette” or “street of orecchiette”. The street in question is officially called Strada Arco Basso, characterized precisely by a small tunnel that once crossed leads to the oldest tradition of Bari Vecchia, that of the production of the fantastic and very popular orecchiette from Bari. The women prepare the orecchiette by chatting and helping each other. They have an ancient knowledge that is handed down from mother to daughter, from grandmother to granddaughter. Each family keeps their own little secrets for the processing of orecchiette that takes place in front of the people and are a real attraction of the historic center of Bari, as well as representing an original cross-section of Apulian everyday life. The delicious fresh pasta (then left to dry on wooden counters) can also be purchased by the ladies themselves; these women, in fact, to allow tourists to take home the typical taste of orecchiette from Bari, put the fresh pasta in simple plastic bags so as to allow people to go home with a tasty Apulian "memory". The delicious fresh pasta (then left to dry on wooden counters) can also be purchased from the ladies themselves; these women, in fact, to allow tourists to take home the typical taste of orecchiette from Bari, put the fresh pasta in simple plastic bags so as to allow people to go home with a tasty Apulian “souvenir”.

 Listings /  Greater Europe

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.

 Partners /  Greater Europe

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.

 Listings /  Greater Europe

Pasta Grannies is an online platform dedicated to preserving the traditional art of homemade pasta making by showcasing the skills and recipes of Italian nonnas (grandmothers). The channel features videos of nonnas from different regions of Italy preparing a variety of pasta dishes, from classic spaghetti and lasagna to lesser-known regional specialties. Each video is accompanied by a written recipe and translated captions, making it easy for viewers to learn and replicate the dishes at home. The Instagram account features beautiful photos of the pasta dishes and the nonnas themselves, as well as behind-the-scenes footage of the pasta-making process. PastaGrannies is not only a source of delicious recipes, but also a way to honor and celebrate the cultural heritage of Italian cuisine and the importance of food in Italian families. Pasta Grannies è una piattaforma online dedicata a preservare l'arte tradizionale della pasta fatta in casa mettendo in mostra le abilità e le ricette delle nonne italiane (nonne). Il canale presenta video di nonne di diverse regioni d'Italia che preparano una varietà di primi piatti, dai classici spaghetti e lasagne a specialità regionali meno conosciute. Ogni video è accompagnato da una ricetta scritta e didascalie tradotte, rendendo facile per gli spettatori imparare e replicare i piatti a casa. L'account Instagram presenta bellissime foto dei piatti di pasta e delle stesse nonne, oltre a filmati dietro le quinte del processo di produzione della pasta. PastaGrannies non è solo una fonte di deliziose ricette, ma anche un modo per onorare e celebrare il patrimonio culturale della cucina italiana e l'importanza del cibo nelle famiglie italiane.

 Listings /  Greater Europe

Storica pasticceria milanese fondata nel 1817. Luogo di incontro e di incanto famoso in tutto il mondo, Cova celebra l’artigianalità, l’italianità e l’eccellenza, offrendo a una clientela d’élite cosmopolita prodotti di sublime qualità. Corre l'anno 1817 quando Antonio Cova apre il "Caffe del Giardino" al lato del Teatro alla Scala. Le sale sfolgoranti di specchi e lampadari diventano ritrovo del bel mondo dell'epoca e profumano di spirito patriottico, animato di fervore anti-austriaco gli spiriti dell'epoca. Distrutto dai bombardamenti della Seconda Guerra Mondiale, nel 1950 il Cova muove dalla sede originaria verso l'attuale sito di Via Montenapoleone 8, dove diventa un salotto elegante e raffinato, riproponendo arredi ed ambienti mutuati da quelli originari. Distrutto dai bombardamenti della Seconda Guerra Mondiale, nel 1950 il Cova muove dalla sede originaria verso l'attuale sito di Via Montenapoleone 8, dove diventa un salotto elegante e raffinato, riproponendo arredi ed ambienti mutuati da quelli originari. L’espansione internazionale del marchio ha iniziato nel 1993, quando Cova apre ad Hong Kong SAR il suo primo negozio oltre frontiera. Nel 2013 diventa parte del Gruppo LVMH e continua la sua espansione nel mondo. Nascono quindi boutique di Pasticceria in Cina, a Taiwan, negli Emirati Arabi e nella vicina Montecarlo. La storia di Cova si intreccia a quella della città e dei suoi momenti più rappresentativi. Ritrovo di una clientela cosmopolita, di borghesia e nobiltà, il Cova entra a pieno titolo nella storia e nelle storie di Milano. Cortesia e accoglienza sono punti fermi dell'arte di ricevere, che punta a servire la clientela con garbo, gusto e riservatezza. Unendo una presenza attenta al più piccolo cenno e la cordialità di professionisti del settore, nasce un ambiente raffinato dove musica soffusa, tovaglie di lino e divanetti in velluto ospitano esponenti del jet set, viaggiatori accaniti e semplici curiosi. Cova is one of Italy’s oldest pasticceria and an international destination. Celebrated for its product excellence, impeccable service and fascinating interiors, Cova is an institution that exalts tailored craftsmanship and creativity. Founded in 1817 by Antonio Cova –a Napoleonic soldier– Cova is one of Italy’s oldest pasticceria. Celebrated for its product excellence, impeccable service and exquisite interiors, this historical Milanese institution has always been a place where tradition meets elegance and style. Fashionable rendez-vous for patriots of the Risorgimento, those days Cova hosted the very representatives of the high society and the most stylish crowd. And it has never stopped: from Giuseppe Verdi to Ernst Hemingway to contemporary élite, even after the relocation to Via Montenapoleone 8 in 1950. In 1993 Cova inaugurated its first venue in Hong Kong SAR, beginning its worldwide expansion. Today Cova, part of the LVMH Group since 2013, is present in Hong Kong SAR, Shanghai, Beijing, Taiwan, Monte Carlo and Dubai, recreating the traditional Italian combination of creativity and elegance around the world. Milanese culture has inspired and energized Cova that has unveiled its pastry making art, conquering the senses and touching the imagination of its nobility and bourgeoisie. The heritage of the city evolved with Cova, one being essential to the other. The ardor and the artisanal know-how of its Chefs, the exceptional quality of its products and the inner art of hospitality of its discrete service initiated the unique Cova experience in the 19th century and continue nowadays magnifying its heritage and matching the needs of an increasingly conscious clientele.

 Listings /  WorldWide

Pavé was founded in 2012 by three friends with the idea of creating excellency in artisanal bakery. Awarded The Best Café in Milan and rated among the 50 best patisseries in Italy by Guida Gambero Rosso for eight years in a row (2012-2019), Pavé is akin to the living room at home where high quality food can be enjoyed in a relaxed atmosphere. In 2014 the New York Times suggested Pavé as one of the top places to visit for Expo 2015. In July 2015 the bakery launched its own online shop selling its bakery products in Italy and Europe, meeting the demand of foreigners and Italians abroad. April 2016 saw the opening of Pavé – Gelati & Granite, a cosy artisanal gelateria located in the heart of the Milan, which offers traditional ice creams prepared with fine ingredients and evoking flavours from Pavé’s patisserie products. The second Pavé bakery, named Pavé-Break, opened in July 2016 and quickly became a hotspot in Porta Romana district. In February 2018 Pavé started Pavé-Birra just in front of the bakery located in via Casati: a place to have craft beer on tap and high-quality hot dog all night long. We work to prepare good things, prepare them well and serve them in the right way. Our quality is based on the research of the raw material and on the control of the entire life cycle of a product. We specialize in leavened products and breakfast sheets, we offer a pastry shop in which traditional sweets and modern cakes coexist, we offer brioches but also baked desserts and savoury snacks. Pavé opens its kitchen to guarantee first courses, salads and sandwiches according to a seasonal menu. In the historic headquarters in Via Felice Casati, the offer continues until evening with freshly baked stuffed pizzas and small savoury dishes to accompany the traditional Milanese aperitif.

 Listings /  Greater Europe

A boisterous beer corner, a halcyon home for wine, and a lively, all-day kitchen for everything in-between. Inside the historic State Buildings — a destination steeped in the cultural history of our city, you’ll find contemporary Australian eatery Petition, together with Wine Merchant and Beer Corner. With a name that nods to its Barrack Street location — what was once a place where crowds would congregate and lobby over 100 years ago, Petition celebrates and curates what’s local and what’s seasonal.

 Listings /  Oceana/Antarctic

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.

 Listings /  Greater Europe

Lionel Poilâne (June 10, 1945 – October 31, 2002) was a French baker and entrepreneur whose commitment to crafting quality bread earned him worldwide renown. His father, Pierre Poilâne, started a baking business in 1932, creating bread using stone-ground flour, natural fermentation and a wood-fired oven. Lionel took over the bakery in 1970, continuing the traditional methods. Poilâne is widely known for a round, two-kilogram sourdough country bread referred to as a miche or pain Poilâne. This bread is often referred to as whole-wheat, but in fact is not: the flour used is mostly so-called grey flour of 85% extraction (meaning that some but not all of the wheat bran is retained). According to Poilâne's own website, the dough also contains 30% spelt, an ancestor of wheat. In addition to miches, the Poilâne bakery offers rye bread, raisin bread, nut bread, Punitions (shortbread cookies), and an assortment of pastries to its clients. Poilâne is perhaps one of the most famous names in the baking industry today. Poilâne mastered his single product and trained his apprentices in the physical baking process, which he believed to be the most important aspect of his vision. He believed as much of the work as possible should be done by hand, by one person taking responsibility for their loaves from start to finish. Lionel Poilâne laid the basis of a concept he called "retro-innovation"; combining the best of traditional elements together with the best of modern developments. The only deviation from his father's original formula was machine kneading, saving hours of work for his bakers. He was knighted as a Knight of the National Order of Merit for services to the economy in 1993. Pain Poilâne is produced in the Latin Quarter of Paris, where it is sold at the original boulangerie on rue du Cherche-Midi. A second Paris bakery on boulevard de Grenelle is located in the 15th arrondissement. The worldwide demand for Poilâne bread is met in a facility located in Bièvres which was built in the 1980s. The Bièvres bakery produces around 15,000 loaves per day in 24 wood-burning ovens, which are exact replicas of the ovens used at the Paris locations. These loaves are shipped worldwide. The firm opened a facility in London's Belgravia district in June 2000. On October 31, 2002, Lionel Poilâne was killed when the helicopter he was piloting crashed into the bay of Cancale, off the coast of Brittany. The passengers, Poilâne's wife Irena and their dog, also died in the crash. Poilâne was survived by daughters Athena and Apollonia, who now runs the enterprise. Apollonia is a graduate of Harvard University. Located at 8 rue du Cherche Midi in the 6th arrondissement of Paris, the original Poilâne, created in 1932, continues to be the flagship location of a bakery with international renown. In staying true to its founding principles—making high quality bread for all—and in creatively joining the arts of living well and eating well, Poilâne has flourished, offering its savoir-faire across France and all over the world.

 Listings /  Greater Europe

Prunotto is located in Alba, in the heart of The Langhe, halfway between Barbaresco and Barolo, on the southeast side of the Tanaro River on a gentle hillside surrounded by vineyards stretching throughout The Langhe and Roero. Cantina Sociale "Ai Vini delle Langhe", a winemaking co-op, was incorporated in 1904 in the city council room of Serralunga's Town Hall presided by Mr. Giacomo Oddero, a notary public and a youthful Alfredo Prunotto as a witness. Among those present at the ceremony were prominent citizens who made important contributions to the history of Alba and the surrounding communities, as well as many small local producers. In the middle of the predicaments of World War that created seroius problems, Alfredo Prunotto met and married Luigina. Together they decided to take over the "Ai Vini delle Langhe" co-op and gave it their name. Their dedication and passion soon made the winery famous and it began exporting Barolo and Barbaresco all over the globe: first to South America and then to The United States, two markets that had recently opened to foreign trade. Prunotto was one of the few companies that believed in this commercial strategy. The Antinori family first became involved with the Prunotto winery in 1989 initially handling distribution and then in 1994, when the Colla brothers decided to retire, they took over production upholding the excellent quality standards that Alfredo Prunotto successfully achieved. The winery's production philosophy, always extremely attentive to details and deeply passionate about wine, brought Prunotto and the Antinori family together to face a new challenge: to explore and develop the potential of this new terroir where both local and international varieties can express the area's remarkable territorial identity. Prunotto’s vineyards extend over an area of approximately 65 hectares (161 acres) in the territories of The Langhe and Monferrato and are subdivided into smaller parcels of land and single vineyards where great red wines are produced. Respectful of regional traditions, white wines are also crafted such as Moscato d’Asti and Arneis as well as an innovative rosé and two brands of grappa, one from Barolo Bussia and one from Barbera d’Asti Costamiòle.

 Listings /  Greater Europe

Page 4 of 6

.

.