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Domori S.p.A.'s head office is in None, just outside Turin, where the production plant is located. Since its founding in 1997, Domori has been a real revolution for the cocoa world. It was the first ever chocolate company to use only fine cacao, focusing on high quality. The first to produce chocolate with Criollo cacao, the rarest and most valuable ever. The first to control the supply chain right from the plantations in South and Central America and to have its own plantation, allowing it to recover the biodiversity of Criollo cacao in the field. Domori is also the first to rediscover and use an ancient and simple formula for chocolate, using just cocoa paste and sugar. The first to create a 100% pure Criollo bar. And, the first to create a Chocolate Tasting Code for discovering the infinite nuances of aromatic cocoa. Domori is now part of the Polo del Gusto, an Illy Group holding that gathers together all its non-coffee-related businesses. Apart from being a leading company in the production of the finest quality chocolate, Domori has become the Italian distributor of a collection of top-level products: ranging from Dammann Frères teas, to Agrimontana jams, and including fine Mastrojanni wines and Taittinger Champagne. In 2019, the company announced it had signed an agreement to acquire Prestat, one of the best-loved chocolate brands in the UK and supplier to the British Royal Family. The acquisition has provided Prestat with access to the exclusive raw materials used by Domori and to be able to integrate control of the entire value chain in its production, “from plant to truffle”. Owing to its innovative approach, focusing on ongoing research into excellence, Domori’s annual turnover now exceeds €20 m and its products are on sale in Italy and on the main foreign markets. As of 23 July 2020, Domori changed its company name to Domori S.p.A. and decided to become a Benefit Company. As a Benefit Company, the firm intends to work towards goals for the common good and to operate responsibly, sustainably and transparently in relation to people, communities, territories and the environment, cultural and social property and activities, organizations and associations and other stakeholders.

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Cremeria Scirocco was born in the spring of 2004 from an idea of Andrea Bandiera. The project took shape during the summer thanks to a trip to Sicily, which brought it closer to the world of slush and Sicilian ice cream. Once in Bologna, the idea materialized more and more until it led to the creation of the Laboratory in via Barelli 1, inaugurated on March 18, 2005. The basic ideas were simple: Tradition, Quality, and Creativity! The idea came after a job crisis: Andrea was a computer scientist for 16 years until, in 2004, he felt the need to change his life, looking for new stimuli and experiences that he could get involved with. And so, he opened the laboratory Cremeria Scirocco. Andrea was always passionate about cooking, especially pastry. He also considered opening a restaurant, but it would have been too demanding. Following his predilection for sweets, he then decided to take the ice cream path, starting - like most Italian ice cream makers - from ready-made and semi-finished bases. He had no experience in the field, and was not sure how to move forward. After a few months, however, he realized that there was nothing artisanal in his work, and so, started studying the chemistry of food, looking for the best raw materials. By placing more and more fresh products in the laboratory, and that, was the turning point. Today, therefore, he only uses quality raw materials, sourced from local, small producers in the area. About 10 years ago, he started making contact with chefs who helped him to grow and develop his skills and knowledge. But above all, the comparison with other chefs allowed him to refine his pairing skills. Andrea has a very satisfied customer base; they are satisfied and often ask him for tailor-made tastes for lunches and dinners. The entire sorbet line is lactose-free, however there are also vegan creams that change in rotation, such as pistachio or hazelnut, made with water or vegetable milks, such as oats. Semifreddi, is made with excellent raw materials, such as tiramisu, with coffee from the Lelli Caffè roaster and self-produced gluten-free sponge cake. His projects for the future include returning to the world of information technology. He has created tablet applications to assist ice-cream makers in their work, with balancing tastes, the best storage ideas, recipe books and many other snippets of advice and ideas.

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The best of Italian ice cream In Milan and around the world: for thirty years, Artico Group has been combining passion and tradition to offer you a unique taste. Artico ice cream parlour was born in March 2012, in Milan, Isola, from the idea and the union of three families, Poloni, Fioretti and Matrone. Already linked by commercial relationships and friendship, they decide to undertake this path together, combining their respective skills, specifically, technical, economic and architectural. Based on the strength of our experience as excellent master ice-cream makers, we are continually researching and experimenting with new balances between aromas and flavours, to transform tradition into art and offer you a unique experience every day. Artico represents the new concept of artisan ice cream. We guarantee the highest-quality raw materials and carefully select all the ingredients for our ice cream, which is always fresh, natural and genuine because it's free of colourings, hydrogenated fats and synthetic flavourings. With passion and commitment, every day we set ourselves the goal of "creating" excellent ice cream. Arctic ice cream school courses provide a solid foundation for producing good, healthy ice cream, in compliance with the rules and craftsmanship, as well as basic management and food safety knowledge. Each course has a maximum of eight students and are divided into three categories: Basic Course, Advanced Course and Professional Course. Our courses offer highly qualified training for anyone who wants to become an ice-cream maker and to start up their own business with competence and passion. Our master Maurizio Poloni, an artisan ice-cream maker since 1981, carries out the technical and practical training alongside a team of teachers and assistants. The Basic Course in ice-cream making consists of a training course of 5 lessons, each 5 hours long, from Monday to Friday. The course is aimed at aspiring ice-cream makers who want to acquire the basic techniques for making traditional Italian-style ice-cream.

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Dassie Gelato began in a small hamlet not far from Treviso. Gelateria Canzian is well-known throughout the province. It is successfully run by Fabio Dassie. Antonella, who recently returned from Germany, is one of the staff. These two, work side by side. They share a long sense of sacrifice, and a desire for independence, they fell in love, got married and in 1986, Stefano Dassie is born. The fashion for take-away gelato explodes in the 1990s. Fabio and Antonella open numerous kiosks, where they adopt the same recipes and working methods. Stefano grows up in the preparation areas of these gelaterias, always at his parents’ side. He absorbs their passion and values. In 1996, Libya celebrates the anniversary of the Gaddafi regime, Fabio is invited to delight the palates of 54 heads of state. Still in his teens, Stefano leaves for the United States on a study programme. He returns determined to grow the family business and export it. In 2007, he launches the first Chocolate Day: a weekend dedicated to chocolate gelato and its variations in all Dassie shops. In 2008 the family takes over “Il Gelatiere”, the most renowned gelateria in Treviso! These are years of study, research, relationships and continuous challenges. Stefano wins the first place in the Italian Championship of Gelato Makers. A Success consolidated at the European Championship of Gelato, where he wins fourth place. The story continues, focused on encounters and affection. Stefano abandons the idea of moving to the United States and marries Erika, who also collaborates with him professionally. The work started by Fabio and Antonella becomes a structured business, with an international feel. Stefano brings his gelato to Italian Week, an event celebrating Made in Italy inside the Isetan mega-store in Tokyo. His autobiography “Il Mio Gelato Nasce col Sorriso” [My Gelato starts with a smile] is published, in 2013. The Dassie brand takes shape, accompanied by the slogan Vero Gelato Artigiano. The family opens a new point of sale in Montebelluna. Stefano participates in the selections to captain the Italian team at the Gelato World Championship in 2014, and wins second place. The Dassie Gelaterias receive the Gambero Rosso award for the Best Chocolate Gelato in Italy in 2018. It is an award that rewards the work of research and experimentation behind each recipe. In 2020 Gambero Rosso awards Dassie the Tre Coni [Three Cones], the highest recognition for excellent, and above all, healthy gelato. Stefano’s desire for the future is to bring Vero Gelato Artigiano to the cities, always with an emphasis on staff training, as taught by Fabio and Antonella, while never compromising on quality. The point of sale Las Palmas, on the island of Gran Canaria, is the first step on a journey. New openings are planned in the Canary Islands and on the Iberian Peninsula. The Ice and Food is ambitious and unconventional. Artisanal gelato is combined with food, to become a key ingredient in gourmet dishes. Authenticity is the basic ingredient of our gelato, which is why it is unrivalled. We put the same honesty into our relationships with the people around us. When our actions are transparent, we can work with pride and without fear. Everything is more natural and truer, just like our gelato. In work as in life, every gesture says something about who we are. This is why we don’t just select the best raw materials. Cleanliness, service, attitude: quality is in everything we do. We are committed to ensuring that people can grasp the value of Vero Gelato Artigiano even before they taste it. Simply by stepping over the threshold of a Dassie gelateria. Belief in our ideas has brought us to where we are today. We are true to our principles, even when it would be easier to take the more obvious, well-beaten path. Our passion emerges every time we tell our stories and when we explain a newly created product. You can’t fake it, and whoever is standing in front of us can see it at a glance. There is no compromise when it comes to order and cleanliness. They are the secret to getting a job done quickly, without distraction, and they are the foundation for high-standard results. Our image is also a powerful business card. A well-groomed appearance conveys credibility and trust. Kindness has the power to change the course of an entire day. Let’s show it with constantly, without sparing it. People come into a Dassie Gelateria to feel good, to give someone a gift or because they identify with our values. The experience of a Vero Gelato Artigiano begins with the smile of the person behind the counter.

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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.

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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.

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Gelateria la Sirenetta has been producing ice cream since 1969 with the same unchanged dedication and care. A passion that has been handed down for generations and that chooses only quality raw materials. Founded by Adele Pizzimenti and continued by his son, the master of ice cream Natalino Pizzimenti, the artisan laboratory of the La Sirenetta ice cream parlor has been producing ice cream since 1969, today as then, with the same unchanged dedication and care. For a tasty break overlooking the enchanting beach of San Vito Lo Capo, choose The Little Mermaid. The creativity and traditional methods of the master Natalino Pizzimenti, in an assortment that meets everyone's tastes. Our production is available and guaranteed daily with fresh products. The pastry delicacies of La Sirenetta have the taste of homemade desserts, those of the past. Rely on our experience and care, with us you can enjoy authentic sweets accompanying them with hot tea or a good coffee. Pleasure breaks for every season of the year. La Gelateria la Sirenetta produce gelato dal 1969 con la stessa immutata dedizione e cura. Una passione che si tramanda da generazioni e che sceglie solo materie prime di qualità. Fondato da Adele Pizzimenti e continuato dal figlio, il maestro gelatiere Natalino Pizzimenti, il laboratorio artigianale della gelateria La Sirenetta produce gelato dal 1969, oggi come allora, con la stessa dedizione e cura immutate. Per una pausa gustosa con vista sull'incantevole spiaggia di San Vito Lo Capo, scegli La Sirenetta. La creatività e i metodi tradizionali del maestro Natalino Pizzimenti, in un assortimento che incontra i gusti di tutti. La nostra produzione è disponibile e garantita giornalmente con prodotti freschi. Le prelibatezze di pasticceria de La Sirenetta hanno il sapore dei dolci fatti in casa, quelli di una volta. Affidati alla nostra esperienza e cura, da noi potrai gustare dolci autentici accompagnandoli con un tè caldo o un buon caffè. Soggiorni di piacere per ogni stagione dell'anno.

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La Buchetta Food & Wine's history. Florence always reserves intriguing secrets very hard to interpret. To reveal these secrets we need to fully merge with the city’s history. A history made of habits, passions, beliefs, and vices. Walking the streets of Florence you surely have noticed little holes with doors along the walls of old palaces. These holes, closed by wooden doors, measure about 40 cm and are decorated with the typical florentine style called “bugnato”. These openings were the wine tabernacles. They were invented in 16th century by florentine families who were very skillful merchants and invested their capitals in wine-making, still very popular to this day. These opening linked the wine cellar to the main street. They were supposed to be very small and discreet for the client’s privacy. The winemakers would supply families with the typical “fiasco”, a wicker wine bottle, and they would deliver it to these little doors. Wine-makers followed very strict rules when they delivered the wine: they could only do it at specific times of the day. For instance, they could deliver the wine only within the evening church’s bell-ring and not afterward. The “buchetta” was also used for charity: house owners would leave food or wine for the poor. Today they are used as post boxes, some are used to hold the bells to the apartments with the families name tags, some of them have been hidden. At this present day, we can count 80 of these “buchette”. Ours has been discovered during the last renovation of Bardi Palace which hosts our restaurant. Florence, a city of great sinners and great churches! Sometimes though, you just need some wine and you don’t even have to show your face! Our favourite quotes: “Drink wine and let the water go to the mill” and “Don’t start a journey if your mouth doesn’t taste like wine.” Cheers! La storia di La Buchetta Food & Wine. Firenze riserva sempre intriganti segreti molto difficili da interpretare. Per svelare questi segreti dobbiamo fonderci completamente con la storia della città. Una storia fatta di abitudini, passioni, credenze e vizi. Passeggiando per le strade di Firenze avrete sicuramente notato dei piccoli buchi con le porte lungo le pareti dei palazzi antichi. Questi fori, chiusi da ante in legno, misurano circa 40 cm e sono decorati con il tipico stile fiorentino detto “bugnato”. Queste aperture erano i tabernacoli del vino. Furono inventati nel XVI secolo da famiglie fiorentine che erano abilissimi mercanti e investirono i loro capitali nella vinificazione, ancora oggi molto apprezzata. Queste aperture collegavano la cantina alla via principale. Dovevano essere molto piccoli e discreti per la privacy del cliente. I vignaioli fornivano alle famiglie il tipico “fiasco”, una bottiglia di vino di vimini, e la consegnavano a queste piccole porte. I produttori di vino seguivano regole molto rigide quando consegnavano il vino: potevano farlo solo in determinati momenti della giornata. Ad esempio, potevano consegnare il vino solo all'interno del campanello della chiesa serale e non dopo. La “buchetta” veniva usata anche per beneficenza: i padroni di casa lasciavano cibo o vino ai poveri. Oggi sono usate come cassette della posta, alcune sono usate per tenere le campane degli appartamenti con i cartellini dei nomi delle famiglie, alcune sono state nascoste. Ad oggi se ne contano 80 di queste “buchette”. La nostra è stata scoperta durante l'ultima ristrutturazione di Palazzo Bardi che ospita il nostro ristorante. Firenze, città di grandi peccatori e di grandi chiese! A volte, però, hai solo bisogno di un po' di vino e non devi nemmeno mostrare la tua faccia! Le nostre citazioni preferite: "Bevi vino e lascia che l'acqua vada al mulino" e "Non iniziare un viaggio se la tua bocca non sa di vino". Saluti!

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Belle Buòn is one of the most famous Italian restaurants in Barcelona. The basis of the restaurant focussed on providing old recipes, original flavours, and preserving the Italian culinary traditions in every dish by the most skilled Italian chefs, all meals are served fresh. “Belle Buòn” is a Neapolitan means of expressing surprise or something unexpected, basically a pleasant stupor. While direct translation is difficult from local dialect, it confers a full oral/aural satisfaction. This sensation is reflected in our restaurant’s cuisine, built on ancient values, genuine flavours and a pleasant surprise in each of our dishes. The Love and passion we use to prepare all the food are apparent from the first bite. The Italian culinary tradition is rich in every course. The restaurant Belle Buòn straddles the neighbourhood of Horta and Guinardó, located in the northeast of Barcelona, ​​between Gracia and Nou Barris. It is a largely enclosed zone that's surrounded by hills, mountains and valleys. To the north is Collserola Park. Originally, the centre of this district was the Vila d'Horta, which gradually grew with the urbanization of the area. Bringing us the best of Italian cuisine at affordable prices for all budgets, the restaurant maintains a casual, contemporary style and has an extensive menu and a daily set menu. Dishes: Fresh pasta cannelloni stuffed with Neapolitan ragù, ricotta 'campano' pink cream sauce with tomato sauce and mozzarella. Supreme salmon baked with onion jam Tropea and sprouts. arrabbiata pasta. Arista tenderloin baked. Risotto with red wine. The chef (from Campania region), proposes to maintain a homemade philosophy. The handmade pastas are prepared on the premises and all meals are freshly cooked. In some of our dishes you’ll find a typical and authentic “Irpinia” style, from the Avellino area. Since its opening in 2009, the restaurant is a point of reference for authentic, traditional Italian cuisine.

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La Trattoria Al Gazzettino a Venezia, è un locale tipico veneziano accogliente e informale. L'atmosfera familiare e la simpatia del personale sono un punto di forza della ristorante, oltre alla qualità e freschezza delle pietanze sia per quanto riguarda i piatti di pesce che per quelli di carne. Fuori dalle "classiche" mete turistiche è però situato in posizione strategica a pochi passi dal Ponte di Rialto e dalla Piazza San Marco. Tutto comincia attorno all'anno 1952 quando Maria e Giuseppe Ongaro rilevano il locale da Giovanni Ancelotto, trasformandolo in una piccola osteria. Il nome "AI Gazzettino" nacque dal fatto che gran parte dei clienti abituali erano dipendenti dell'omonima azienda, che produceva il giornale ed aveva la sede non lontano da qui. La sera, l'osteria diventava punto d'incontro per loro, per i facchini e per i gondolieri. Quest'ultimi, di solito, prendevano "l'ornbretta" (un bicchiere di vino che, allora, costava 15 lire) e 2 o 3 sigarette, perché non potevano permettersi l'acquisto del pacco intero. Altra curiosità dell'epoca è che i gondolieri, a pranzo, usavano i tavoli dell'osteria ma si facevano portare le vivande da mogli o fidanzate perché non potevano permettersi di pagare il conto. Ciò nonostante l'attività andava bene e nel 1958 cominciarono ad arrivare anche i primi turisti. I signori Ongaro decisero, quindi, di acquisire anche l'adiacente Pensione, a tutt'oggi funzionante. Passo dopo passo si susseguirono vari abbellimenti del locale affinchè, nel 1971, l'osteria si trasformò in un piccolo, grazioso ristorante. L'impegno e la dedizione della famiglia Ongaro furono premiati, nel 1984, dalla guida Ivlichelin che 1 mise "Al Gazzettino" al secondo posto tra i locali veneziani, infine, nel 1986, alla fine di una lunga carriera professionale e densa di soddisfazioni, gli Ongaro decisero di cedere entrambe le attività ai fratelli Mario e Walter Lazzari. Avvicinandoci al presente, arriviamo a conoscere gli attuali gestori del Ristorante: Margherita, Ridha Bennefla ed il loro, amatissimo, figlio Kabir. Ridha, un signore tunisino molto gentile ed attento ai dettagli, dopo una lunga esperienza professionale (15 anni) nel rinomato "Harry's Bar", accanto al Dr. Arrigo Cipriani, e dopo altri 5 anni in un altro storico locale veneziano, "l'Antico Pignolo", decide che è il momento di avviare una sua attività. Insieme a sua moglie Margherita (una signora veneziana, bravissima cuoca). Decidono quindi dì acquisire "Al Gazzettino" che riapre a nuova gestione il 05 giugno 2009. Il locale è ora dedicato al loro figlio Kabir (un ragazzino dolce, estroverso e vivace che decora tutto l'interno con i suoi allegri disegni), e anche all'amore che unisce Ridha e Margherita e che ha ispirato la fusione dei due nomi: Margheridha. The Trattoria Al Gazzettino in Venice, is a welcoming and informal typical Venetian restaurant. The family atmosphere and the friendliness of the staff are a strong point of the restaurant, in addition to the quality and freshness of the dishes both in terms of fish and meat dishes. Outside the "classic" tourist destinations, however, it is strategically located a few steps from the Rialto Bridge and Piazza San Marco. It all begins around the year 1952 when Maria and Giuseppe Ongaro detect the local from Giovanni Ancelotti, turning it into a small inn. The name "AL Gazzettino" was born from the fact that most of the regulars were employed by the homonymous company, which produced the paper and had the place not far from here. At night, the tavern became a meeting place for them, for the porters and the gondoliers. The latter usually took "eye shadow" (a glass of wine, then, it cost 15 lire) and 2 or 3 cigarettes, because they could not afford to purchase the entire parcel. Another curiosity is that the gondoliers of the time, at lunch, used the tables of the tavern, but it did bring the food to be wives or girlfriends because they could not a afford to pay the bill. Nevertheless, the activity was good and in 1958 began to arrive the first tourists. Mr. and Mrs. Ongaro decided, therefore, to also purchase the adjacent board, still working. Step by step he followed various enibellishments of the premises until, in 1971 the inn became a small chaming restaurant. The commitment and dedication of the family Ongaro were rewarded in 1984 by Michelin who put "Al Gazzettino" to second place among the local Venetians, finally, in 1986, at the end of a long and worthy career satisfaction, the Ongaro decided to sell both businesses to the brothels Walter and Mario Lazzarii. As we approach this, we come to know the current management of the Restaurant: Margaret, and their Bennefla Ridha, beloved son Kabir. Ridha, a Tunisian man very kind and attentive to details, after a long professional experience (15 years) al the famous Harry's Bar", next to Dr. Arrigo Cipriani, and after another 5 years in another local historian of Venice, the "Fonner Pigiolo", decides it's time to start a business. With his wife, Margaret a Vienetian Lady, (very good cook) decided to acquire "THE GAZZETTINO" that opens in new managetnent June 5 2009. The restaurant is now devoded to their son Kabir (a sweet boy outgoing and lively decorating the interior with his lively drawing), it is also dedicated to the love that unites Ridha and Margarita and has inspiird the fusion of two names: Margheridha.

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La Maremmana nasce nel 2013 da un’idea di Guido Pallini. Dopo aver lavorato a Londra, in una banca di investimento giapponese, decide di tornare nella sua terra e rilanciare l’azienda di famiglia che fino ad allora produceva solo latte, espandendola nella produzione di formaggi. Ciò che è iniziato come un desiderio di valorizzare l’azienda agricola di famiglia e il nostro territorio, è cresciuto in un progetto di filiera integrata e sostenibile, fino a diventare La Maremmana, marchio che mira a portare i nostri formaggi di bufala nel mondo. Nei nostri terreni, coltiviamo cereali e foraggi per alimentare i nostri animali; alleviamo bufale in ampi spazi all’aperto; gestiamo la produzione del loro latte in una stalla di ultima generazione; e alleviamo vacche di razza maremmana allo stato brado, preservando questa specie autoctona, per una produzione limitata di carne; Nel nostro caseificio lavoriamo il latte di bufala, esclusivamente aziendale, per ottenere formaggi di alta qualità. Ci occupiamo anche della vendita dei nostri prodotti sia direttamente, nei nostri punti vendita, che tramite distribuzione a negozi e ristoranti. Infine, produciamo energia rinnovabile dagli scarti agricoli e riutilizziamo il residuo del processo come fertilizzante organico. Coltiviamo la terra in modo responsabile, alleviamo i nostri animali con la massima attenzione al loro benessere, trasformiamo con cura il latte delle nostre bufale in una varietà di formaggi, e produciamo energia rinnovabile nel nostro impianto di biogas. La nostra filosofia si basa sul rispetto degli animali e dei cicli della natura. Ci riteniamo responsabili dei nostri standard etici e ambientali e siamo lieti di potervi mostrare quello che facciamo.

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Tea Soul creato da professionisti e dilettanti della cultura del tè e del tè. Siamo una comunità di intenditori di prodotti originali di alta qualità, buon gusto e varietà di sapori e consistenze di tè offerti dalla cultura orientale. Siamo pronti a condividere con voi la nostra esperienza. Offriamo una vasta gamma di gelsomino, tè verde e bianco a basso contenuto di caffeina e tannino, oolong semifermentato delle province di Guangdong, Fujian e Taiwan, tè rosso Pu-erh invecchiato dello Yunnan. Il nostro tè vanta un sapore originale, un gusto originale e proviene da un ambiente originale. Viene lavorato a mano ed è una bevanda verde salutare. Nella nostra selezione ogni buongustaio troverà il suo tè preferito, o scoprirà qualcosa di nuovo. Ci impegniamo a trovare i migliori tipi e sapori, la nostra carta del tè è costantemente aggiornata e ampliata. Il tè è un ottimo modo per passare dei bei momenti con gli amici, e anche un'occasione meravigliosa da trascorrere da soli con se stessi e riflettere. In tutti i casi, offriamo un'ampia selezione di servizi da tè e servizi da tè. Bellissime tazze fatte a mano, se siete in ufficio, accessori in bambù per gli amanti delle cerimonie del tè. Abbiamo anche un vasto assortimento di confezioni regalo di Porcellana e argilla fatte a mano. La vetreria è perfetta per la torsione a mano del tè, che viene rivelata nelle deliziose composizioni floreali. Ti invitiamo a scoprire il mondo della cultura del tè, dove la massima priorità è la qualità e il gusto raffinato. Se hai bisogno di aiuto, siamo pronti ad aiutarti nella selezione di tè e articoli da tè, contattaci e condivideremo la nostra esperienza con te. Tea Soul created by professionals and amateurs of tea and tea culture. We are a community of connoisseurs of high-quality original product, good taste and variety of flavors and textures of tea offered by Eastern culture. We are ready to share our experience with you. We offer a wide range of jasmine, green and white tea with low caffeine and tannin, semi-fermented oolong from Guangdong, Fujian and Taiwan provinces, aged Pu-erh red tea from Yunnan. Our tea boasts original flavor, original taste, and is from an original environment. It is processed by hand and is a healthy green drink. In our selection every gourmet will find his favorite tea, or will discover something new. We are committed to finding the best kinds and flavors, our tea card is constantly updated and expanded. Tea is a great way to have a good time with friends, and also a wonderful occasion to spend alone with yourself and reflect. In all cases, we offer a wide selection of teaware and tea sets. Beautiful handmade cups, if you are in the office, Bamboo accessories for lovers of tea ceremonies. We also have a wide assortment of gift sets of handmade Porcelain and clay. Glassware is perfect for tea hand-twisting, which is disclosed in the lovely flower arrangements. We invite you to discover the world of tea culture, where top priority is quality and refined taste. If you need help, we are ready to help in the selection of tea and tea ware, please contact us and we will share our experience with you.

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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.

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1834 Dopo 25 anni passati come maestro di cucina al servizio dei Principi di Cattolica, Salvatore Alaimo riceve in dono la cappella sconsacrata di un antico palazzo nel cuore di Palermo. Sulla porta d’ingresso appende una tavola di legno con un’incisione che recita “Focacceria” e decide di cucinare per il popolo. 1848 In onore della Sicilia che festeggia l’indipendenza dai Borboni, il primo governatore del nuovo Regno organizza un banchetto proprio in Focacceria a base di sfincioni, focacce e marsala. 1851 Nasce la “focaccia maritata”, creata da Alaimo per consentire anche alla povera gente di mangiare carne: un taglio economico, ma cucinato in modo raffinato, viene aggiunto alla tradizionale “focaccia schietta” (nubile). 1860 Prima di risalire l’Italia per unificarla, Giuseppe Garibaldi si ferma a Palermo, accampandosi nella piazza della Focacceria, che per una decina di giorni diventa la sua mensa quotidiana. 1861 La nobiltà palermitana si scaglia contro la Focacceria S. Francesco, che svela e diffonde al pubblico l’ottima “pasta ch’i sardi”, fino a quel momento, preparazione riservata alle mense reali. La ricetta è la stessa utilizzata ancora oggi. 1890 Da Pirandello a Sciascia a Guttuso, sono decine gli illustri scrittori e artisti che si incontrano abitualmente alla Focacceria, che diventa così un caffè letterario, una sorta di circolo culturale. 1901 L’architetto Ernesto Basile, mentre siede insieme al noto Vincenzo Florio a un tavolo della Focacceria, disegna su una tovaglia l’attuale logo, il prospetto del locale, i tavoli in ghisa e le sedie in ferro battuto. 1902 A 60 anni dalla nascita, il locale viene definitivamente battezzato “Antica Focacceria San Francesco” e nel menù entrano nuove deliziose pietanze, presenti ancora oggi: arancine, panelle e sarde a beccafico, per citarne alcune. 1834 After 25 years spent as a cooking master in the service of the Princes of Cattolica, Salvatore Alaimo receives as a gift the deconsecrated chapel of an ancient palace in the heart of Palermo. On the front door he hangs a wooden board with an engraving that reads "Focacceria" and decides to cook for the people. 1848 In honor of Sicily, which celebrates independence from the Bourbons, the first governor of the new Kingdom organizes a banquet at the Focacceria based on sfincioni, focaccia and marsala. 1851 The “married focaccia” was born, created by Alaimo to allow poor people to eat meat: an economical cut, but cooked in a refined way, is added to the traditional “sincere focaccia” (single). 1860 Before going up to Italy to unify it, Giuseppe Garibaldi stops in Palermo, camping in the Focacceria square, which for about ten days becomes his daily canteen. 1861The Palermitan nobility lashes out against the Focacceria S. Francesco, which reveals and disseminates to the public the excellent "pasta ch'i sardi", up to that moment, a preparation reserved for royal tables. The recipe is the same still used today. 1890 From Pirandello to Sciascia to Guttuso, there are dozens of illustrious writers and artists who usually meet at the Focacceria, which thus becomes a literary café, a sort of cultural circle. 1901 the architect Ernesto Basile, while sitting together with the well-known Vincenzo Florio at a table in the Focacceria, draws the current logo, the façade of the restaurant, the cast iron tables and the wrought iron chairs on a tablecloth. 1902 60 years after its birth, the place was definitively baptized "Antica Focacceria San Francesco" and new delicious dishes enter the menu, still present today: arancine, panelle and sardines a beccafico, to name a few.

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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.

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Il Gambrinus: il più importante Caffè di Napoli. Tra i locali più celebri della penisola, membro dell'Associazione Culturale Locali Storici d'Italia, salotto letterario partenopeo, celebre galleria d'arte, animatore della cultura cittadina, questi in breve i tratti d'eccellenza del Caffè che dal 1860 è punto di riferimento tra i più importanti della cultura della nostra città . La storia del Gran Caffè Gambrinus inizia con l'Unità di Italia quando, nel 1860, al piano terra del palazzo della Foresteria, l'elegante edificio del 1816 che oggi ospita la sede della Prefettura, viene aperto il “Gran Caffè”. Affacciato direttamente su Piazza Plebiscito e Palazzo Reale, il Caffè diventa in breve tempo il salotto del bel mondo cittadino. La fama dovuta all'opera dei migliori pasticceri, gelatai e baristi provenienti da tutta Europa procura subito al Caffè la benevolenza della famiglia reale e il riconoscimento per decreto di “Fornitore della Real Casa”, onorificenza tributata dai Savoia soltanto ai migliori fornitori del Regno delle due Sicilie. Nel 1885 il Gran Caffè sembra essere sul punto di chiudere, ma di lì a poco le sue sale sarebbero state aperte ai napoletani e ai viaggiatori in una nuova più grande magnificenza. Nel 1890, infatti, Mariano Vacca, uomo avveduto e frequentatore di artisti e attori, prende in fitto i locali della Foresteria e ne affida la ristrutturazione all'architetto Antonio Curri, docente di Architettura, nonché Ornato nella Real Università di Napoli e professore onorario dell'Istituto di Belle Arti. Grazie alla perizia di più di quaranta tra artigiani e artisti, il Caffè diventa uno scrigno prezioso di opere d'arte: le sale vengono decorate con i marmi di Jenny e Fiore, gli stucchi del Bocchetta, i bassorilievi del Cepparulo e le tappezzerie del Porcelli; le pareti decorate dai più importanti paesaggisti napoletani. Il Caffè diventa una preziosa galleria d'arte nel cuore nobile di Napoli e viene valorizzata con l'ultima conquista della modernità , l'illuminazione elettrica. Per festeggiare la rinascita, il Caffè viene ribattezzato “Gran Caffè Gambrinus”, in nome del leggendario re delle Fiandre inventore della birra. L'intenzione è quella di fondere nell'immaginario le due più famose bevande d'Europa: la birra, nordica, bionda e fredda, e il caffè, scuro, bollente, piacere tipicamente napoletano. Inaugurato ufficialmente il 3 novembre 1890, il Gran Caffè Gambrinus diventa da subito il cuore della vita mondana, culturale e letteraria della città : re, regine, politici, giornalisti, letterati e artisti di fama internazionale ne fanno il luogo dove incontrarsi, discutere e scrivere versi, come nella migliore tradizione europea del caffè letterario. Le sale iniziano ad essere indicate per l'argomento degli incontri e dei simposi che vi si tengono: la sala politica, la sala della vita, la sala rotonda. Il Caffè è ormai tappa obbligata per qualsiasi visita della città: non c'è un solo viaggiatore che, arrivato a Napoli, rinunci a fare sosta al Gran Caffè Gambrinus. Lo storico locale partenopeo è sbocciato nel periodo della Belle Epoqué; infatti durante gli anni del primo novecento era il centro della cultura e dell'arte della città; ricordiamo tra gli ospiti più illustri l'imperatrice d'Austria Sissi, che degustò un ottimo gelato alla violetta, Gabriele D'Annunzio che scrisse al Gambrinus i versi della celebre canzone “A'vucchella”, Matilde Serao che fondò il quotidiano “Il Mattino” seduta proprio ai tavolini del caffè, Benedetto Croce che fece di Napoli la sua seconda città , lo scrittore irlandese Oscar Wilde che si recò nella città partenopea con Lord Alfred Douglas dopo i tristi giorni di prigionia, Ernest Hemingway, il filosofo francese Jean-Paul Sartre che scrisse pensieri su Napoli ai tavolini del Gambrinus “davanti a una granita che guardavo malinconicamente mentre si scioglieva nella sua coppa di smalto”e tantissimi altri. Sull'onda francese anche a Napoli verso la fine dell'Ottocento arrivò il Cafè Chantant o detto anche Caffè Concerto. Insieme al Salone Margherita, il Gambrinus fu uno dei ritrovi più frequentati dalla nobiltà napoletana. Con il passare del tempo, nella versione napoletana del Cafè Chantant si andò a delineare e a definire la figura della “sciantosa”, personaggio principale del concerto (il termine deriva da una storpiatura della lingua napoletana della parola francese chanteuse che letteralmente significa “cantante”. Il Gran Caffè Gambrinus prosperò fino al 1938 quando il prefetto Marziale ne ordinò la chiusura perché considerato luogo antifascista e da quel giorno i locali furono ceduti in parte al Banco di Napoli. Dei fasti che vide il Gambrinus, con questa scissione rimase solo il ricordo, imboccando una triste strada di decadenza. Agli inizi degli anni '70 Michele Sergio dà inizio alla battaglia per recuperare i locali del Caffè situato nel cuore di Napoli. Grazie al lavoro minuzioso di restauro degli antichi stucchi e di recupero dei pregevoli affreschi, il Gran Caffè Gambrinus rinasce a nuovo splendore. La battaglia è vinta. Napoli si riappropria della sua storia. Riportato ai suoi antichi fasti, il Gran Caffè Gambrinus torna ad essere il cuore pulsante e il salotto elegante della città. Oggi, il lavoro di valorizzazione iniziato da Michele Sergio è portato avanti dai figli Arturo e Antonio Sergio che fanno ancora grande l'unico storico caffè letterario della città di Napoli. The history of the Gran Caffè Gambrinus begins with the unification of Italy when, in 1860, the “Gran Caffè” was opened on the ground floor of the Foresteria building, the elegant 1816 building which now houses the headquarters of the Prefecture. Directly overlooking Piazza Plebiscito and Palazzo Reale, the café quickly becomes the living room of the beautiful city world. The fame due to the work of the best pastry chefs, ice cream makers and baristas from all over Europe immediately procured the benevolence of the royal family and the recognition by decree of "Supplier of the Royal House", an honor bestowed by the Savoy only to the best suppliers of the Kingdom of the Two Sicilies. In 1885 the Gran Caffè seems to be about to close, but soon its rooms would be opened to Neapolitans and travelers in a new, greater magnificence. In 1890, in fact, Mariano Vacca, a shrewd man and frequenter of artists and actors, rented the premises of the Foresteria and entrusted the renovation to the architect Antonio Curri, professor of Architecture, as well as Ornato at the Royal University of Naples and honorary professor of 'Institute of Fine Arts. Thanks to the expertise of more than forty artisans and artists, the Café becomes a precious treasure chest of works of art: the rooms are decorated with Jenny and Fiore marbles, the stuccoes by Bocchetta, the bas-reliefs of Cepparulo and the tapestries of Porcelli; the walls decorated by the most important Neapolitan landscape architects. The Caffè becomes a precious art gallery in the noble heart of Naples and is enhanced with the latest conquest of modernity, electric lighting. To celebrate the rebirth, the coffee is renamed “Gran Caffè Gambrinus”, in the name of the legendary king of Flanders, inventor of beer. The intention is to fuse in the imagination the two most famous drinks in Europe: beer, Nordic, blonde and cold, and coffee, dark, hot, a typically Neapolitan pleasure. Officially inaugurated on November 3, 1890, the Gran Caffè Gambrinus immediately became the heart of the social, cultural and literary life of the city: kings, queens, politicians, journalists, writers and artists of international fame make it the place to meet, discuss and write verses, as in the best European tradition of literary coffee. The rooms begin to be indicated for the subject of the meetings and symposia that are held there: the political room, the room of life, the round room. The Caffè is now a must for any visit to the city: there is not a single traveler who, having arrived in Naples, gives up stopping at the Gran Caffè Gambrinus. The Neapolitan local historian blossomed during the Belle Epoqué period; in fact during the years of the early twentieth century it was the center of culture and art of the city; we remember among the most illustrious guests the empress of Austria Sissi, who tasted an excellent violet ice cream, Gabriele D'Annunzio who wrote to Gambrinus the verses of the famous song "A'vucchella", Matilde Serao who founded the newspaper "The morning" sitting right at the coffee tables, Benedetto Croce who made Naples his second city, the Irish writer Oscar Wilde who went to the Neapolitan city with Lord Alfred Douglas after the sad days of imprisonment, Ernest Hemingway, the French philosopher Jean-Paul Sartre who wrote thoughts about Naples at the tables of the Gambrinus "in front of a slush that I looked sadly as it melted in its enamel cup" and many others. On the French wave also in Naples towards the end of the nineteenth century the Cafè Chantant or also called Caffè Concerto arrived. Together with the Salone Margherita, the Gambrinus was one of the most popular haunts of the Neapolitan nobility. Over time, in the Neapolitan version of the Cafè Chantant the figure of the "sciantosa" was outlined and defined, the main character of the concert (the term derives from a distortion of the Neapolitan language of the French word chanteuse which literally means "singer "). The Gran Caffè Gambrinus prospered until 1938 when the prefect Martial ordered its closure because it was considered an anti-fascist place and from that day the premises were partly sold to the Banco di Napoli. Of the glories that Gambrinus saw, with this split only the memory remained, taking a sad path of decadence. At the beginning of the 70s, Michele Sergio began the battle to recover the premises of the café located in the heart of Naples. Thanks to the meticulous restoration of the ancient stuccos and the recovery of the valuable frescoes, the Gran Caffè Gambrinus is reborn to a new splendor. The battle is won. Naples regains its history. Returned to its former glory, the Gran Caffè Gambrinus is once again the beating heart and elegant lounge of the city. Today, the enhancement work started by Michele Sergio is carried out by his sons Arturo and Antonio Sergio who still make the only historic literary café in the city of Naples great.

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Benvenuti “Al Vèdel” e “Podere Cadassa”. La nostra storia inizia da qui. Da questo piccolo lembo di terra adagiato sulle sponde del Grande Fiume, racchiuso fra il silenzio della campagna agreste e la magnificenza di quello che fu il Gran Ducato di Parma e Piacenza. Da una parte il fiume Po a delimitare quel caleidoscopio di uomini e racconti che è il Mondo Piccolo narrato da Guareschi e dall’altra parte la Reggia Ducale, la piccola Versailles, nelle cui stanze ancora oggi si rivivono i fasti della vita di corte. Siamo a Colorno, alle porte di Parma. Siamo nella Bassa parmense. Siamo nella Food Valley italiana. È da qui che veniamo ed è da qui che parte il nostro racconto. Tutto ebbe inizio nel lontano 1780, quando l’anziana zia Cleofe decise di trasformare il proprio rustico in uno spaccio di generi alimentari e posto di ristoro per viandanti. “Dalla Siora” aprì le sue porte a viaggiatori, commercianti e compaesani. “Dalla Siora” si poteva trovare ristoro, ci si informava, si riposava. Come in famiglia. La famiglia Bergonzi che continuò negli anni la tradizione dell’ospitalità e dell’amore per la buona cucina, con la trattoria “Marietta” nel 1927, “Da Ernesto” nel 1962 e infine con il ristorante “Al Vèdel” nel 1976. In campagna tutto era fatto in casa. Anche la cucina era artigianalità. E così, come vuole la tradizione di questa terra, a fianco del rustico si trovava il Podere Cadassa, il piccolo laboratorio di famiglia per la produzione dei salumi tipici del parmense, a partire dal più nobile degli insaccati: il Culatello. Il lavoro artigianale delle sapienti mani dei norcini veniva così offerto agli avventori del locale, proprio come succede oggi ai clienti de “Al Vèdel”. “Al Vèdel” è il nome che abbiamo deciso di conservare per il nostro ristorante. “Al Vèdel”, perché la cucina non è solo una questione di famiglia, ma anche di territorio. O almeno questo è quello che proponiamo noi tutti i giorni ai nostri ospiti e che qui si ha la certezza di trovare. “Al Vèdel” è infatti il nome dialettale de “Le Vedole”, la piccola località alle porte di Colorno, dove, da quel lontano 1780, la nostra famiglia ha il piacere di accogliere quei viandanti che nel corso del tempo sono diventati clienti, turisti, gourmand. Tradizione, qualità e ricerca. Questa è la nostra cucina, questo è il nostro sapere, questa è la nostra arte. A family history. A centuries-long history. A story of flavors. Welcome to “Al Vèdel” and “Podere Cadassa”. Our story starts here. From this small strip of land lying on the banks of the Great River, enclosed between the silence of the rural countryside and the magnificence of what was once the Grand Duchy of Parma and Piacenza. On the one hand the Po river delimiting that kaleidoscope of men and tales that is the Little World narrated by Guareschi and on the other hand the Ducal Palace, the little Versailles, in whose rooms the glories of court life are still relived today. We are in Colorno, on the outskirts of Parma. We are in the Parma lowlands. We are in the Italian Food Valley. This is where we come from and this is where our story starts. It all began back in 1780, when the elderly aunt Cleofe decided to transform her cottage into a grocery store and a refreshment place for travelers. “Dalla Siora” opened its doors to travelers, traders and fellow villagers. "From the Siora" you could find refreshment, you inquired, you rested. Like in the family. The Bergonzi family who continued the tradition of hospitality and love for good food over the years, with the restaurant "Marietta" in 1927, "Da Ernesto" in 1962 and finally with the restaurant "Al Vèdel" in 1976. In the countryside everything was homemade. The cooking was also handcrafted. And so, according to the tradition of this land, the Podere Cadassa was located next to the cottage, the small family workshop for the production of typical Parma cured meats, starting with the noblest of sausages: Culatello. The craftsmanship of the skilled hands of the butchers was thus offered to the patrons of the restaurant, just as happens today to the customers of “Al Vèdel”. “Al Vèdel” is the name we have decided to keep for our restaurant. “Al Vèdel”, because cooking is not just a matter of family, but also of territory. Or at least this is what we offer to our guests every day and that you are sure to find here. "Al Vèdel" is in fact the dialectal name of "Le Vedole", the small town on the outskirts of Colorno, where, since that distant 1780, our family has the pleasure of welcoming those travelers who over time have become customers, tourists , gourmand. Tradition, quality and research . This is our cuisine, this is our knowledge , this is our art.

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Dal 1870 il Finsterwirt Oste Scuro è la meta ideale per chi è alla ricerca del buon cibo, del buon vino e di un’atmosfera unica. Accanto alla piazza del Duomo di Bressanone, questo antico locale offre qualità autentica senza compromessi e all’insegna di un‘ospitalità che si perpetua ogni giorno, a pranzo e a cena. Lo chef Hubert Ploner cucina piatti creativi e raffinati, realizzati principalmente con prodotti Slowfood, biologici e di provenienza regionale. La carta dei vini sorprende con più di 400 etichette che descrivono non solo l’Alto Adige ma anche altre regioni italiane ed estere. Accomodatevi nelle sale storiche o sulla terrazza con un magnifico pergolato e lasciatevi viziare dalla famiglia Mayr e dal loro team. Se siete qui è perché ve lo siete meritato. Alto Adige, alta cucina. La qualità dei prodotti di prima classe e la creatività dello chef Hubert Ploner fanno del Finsterwirt Oste Scuro un luogo di culto gastronomico nel bel mezzo della città vecchia. A pranzo o a cena, chi visita Bressanone almeno una volta deve fermarsi qui, questo è poco ma sicuro. The Finsterwirt Oste Scuro has been a haven for food connoisseurs since 1870 and boasts delectable menus, refined wines, and a unique ambience. The building is steeped in history and is located right next to Piazza Duomo in Bressanone. Genuine quality and outstanding service are what you come to expect when dining at the restaurant, which serves mouth-watering meals every day. Chef Hubert Ploner follows the Slow Food principles and creatively mixes organic and regional ingredients to prepare refined dishes. The wine menu is a veritable encyclopaedia of more than 400 South Tyrolean, Italian, and international labels. Take a step back in time as you sit down in these wood-panelled dining rooms, or head out to the terrace and its beautiful arbour. The Mayr family will take care of your every need: after all, you are worth it. Refined palates feel right at home in South Tyrol. Even more so at the Finsterwirt Oste Scuro. Chef Hubert Ploner deftly and creatively uses exceptional ingredients for his dishes, and the meals have made the restaurant the go-to place at the heart of the old city centre. In other words: when visiting Bressanone lunch or dinner here are an absolute must.

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Il caffè prende il nome dal suo proprietario greco (greco in italiano) che lo aprì nel 1760. Personaggi storici tra cui Stendhal, Goethe, Arthur Schopenhauer, Bertel Thorvaldsen, Mariano Fortuny, Byron, Franz Liszt, Keats, Henrik Ibsen, Hans Christian Andersen, Felix Mendelssohn, Wagner, Levi, María Zambrano, Lawrence Ferlinghetti e persino Casanova hanno preso il caffè lì. Per più di due secoli e mezzo, il Caffè Greco è rimasto un rifugio per scrittori, politici, artisti e personaggi illustri a Roma. Trenta secoli fa una colonia greca si stabilì intorno a Piazza di Spagna e vi fondò il "Caffè Greco". A quei tempi la piazza era un lago, come lo diventa ancora nei giorni di pioggia. Romolo e Remo, quando furono sazi del latte di lupa, sorseggiarono allegramente la bevanda fuligginosa, che un cameriere del Caffè Greco portava loro di nascosto. Casanova, Goethe, Gogol, Stendhal, Byron, Andersen e altri grandi personaggi frequentavano la bottega fondata dagli Elleni. Nel 1918 nasce l'intenzione di istituire un circolo di studi in alcuni spiriti eletti. Tre volte si radunarono in una polverosa biblioteca, ma era filosofico ei concetti che impregnavano l'aria oscuravano tanto quegli spiriti, da mortificare la loro primitiva divisione. Discordanti e disperati si separarono, finché una voce si levò di nuovo a raccoglierli. The café was named after its Greek (Greco in Italian) owner, who opened it in 1760. Historic figures including Stendhal, Goethe, Arthur Schopenhauer, Bertel Thorvaldsen, Mariano Fortuny, Byron, Franz Liszt, Keats, Henrik Ibsen, Hans Christian Andersen, Felix Mendelssohn, Wagner, Levi, María Zambrano, Lawrence Ferlinghetti and even Casanova have had coffee there. For more than two centuries and a half, the Caffè Greco has remained a haven for writers, politicians, artists and notable people in Rome. Thirty centuries ago a Greek colony took up residence around Piazza di Spagna and founded the "Greek Coffee" there. In those days the square was a lake, as it still becomes on rainy days. Romulus and Remus, when they were sated with she-wolf milk, happily sipped the sooty drink, which a waiter from the Caffè Greco brought them secretly. Casanova, Goethe, Gogol, Stendhal, Byron, Andersen and other great people frequented the shop founded by the Hellenes. In 1918 the intention of setting up a circle of studies was born in some chosen spirits. Three times they gathered in a dusty library, but it was philosophical and the concepts which impregnated the air so darkened those spirits, as to mortify their primitive division. Discordant and desperate they parted, until a voice rose again to gather them.

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Il Caffè Florian fu aperto il 29 dicembre 1720 a Venezia in Piazza S.Marco da Floriano Francesconi con il nome di “Alla Venezia Trionfante”, ma ben presto la clientela prese l’abitudine di chiamarlo “Florian”. Nei quasi tre secoli di vita il Florian è stato meta di incontro di artisti, scrittori, intellettuali, politici e personaggi illustri come Lord Byron, Goethe e Casanova. Simbolo di stile e qualità il brand Florian propone una selezione di prodotti esclusivi e prestigiosi che rappresentano l’arte di vivere con eleganza. La gamma Gourmet, la linea Lifestyle e la collezione Design si distinguono per la raffinatezza dello stile italiano e l’eccellente qualità dei prodotti. Disponibili nei corner presso i Florian di Venezia, Firenze, Londra e sul sito internet www.caffeflorian.com. Caffè Florian first opened its doors in St. Mark’s Square, Venice in 1720, baptised “Alla Venezia Trionfante” by its owner Floriano Francesconi, but the clientele soon took to calling it simply “Florian”. For nearly three centuries Florian has also been the meeting-place of famous artists, writers, intellectuals and politicians such as Lord Byron, Goethe and Casanova. The symbol of style and quality, the Florian brand name offers a selection of exclusive and prestigious products representing the art of elegant living. The Gourmet range, the Lifestyle line and the Design collection are characterized by refined Italian taste and the excellent quality of the products.

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Il Pedrocchi è uno dei simboli di Padova, luogo eletto per la degustazione del caffè e della cucina. Riconosciuto come la sede più esclusiva del centro della città dove realizzare gli eventi più importanti e spettacolari. Senza nome, del prato senza erba e del caffè senza porte”: la Basilica di S. Antonio, detta “del Santo”‚ il Prato della Valle, fino all’800 privo d’erba, e il Caffè Pedrocchi, “senza porte” perché rimase aperto giorno e notte dall’inaugurazione nel 1831 fino al 1916. La presenza a Padova di un Gran caffè internazionale si deve ad Antonio Pedrocchi, famoso caffettiere, citato da Stendhal ne “La certosa di Parma”. Ai primi dell’800 nei numerosi caffè si mescolavano nobili e borghesi, intellettuali e popolani. Antonio Pedrocchi sognava un caffè monumentale, dall’architettura rappresentativa e funzionale, situato proprio al centro della città, di fronte all’Università e alla Gendarmeria Austriaca e chiamò a realizzarlo Giuseppe Jappelli, famoso architetto ed ingegnere di idee illuministe e profondo conoscitore del gusto asburgico che lo inaugurò nel 1831. Divenne presto crocevia di intellettuali e letterati “luogo dove nascevano le idee”, dove si organizzavano feste, balli, riunioni massoniche e persino trattative commerciali, un punto di riferimento per i padovani, ma anche per i viaggiatori e gli uomini d’affari provenienti da tutta la Penisola che in quest’imponente edificio neoclassico trovavano sempre accoglienza e ristoro. Il successo fu immediato e il caffè divenne ritrovo di studenti, artisti e letterati come Ippolito Nievo o Giovanni Prati, ma anche di patrioti, come Arnaldo Fusinato. Tra gli ospiti illustri oltre a Stendhal, si ricordano Alfred De Musset, George Sand, Téophile Gauthier, Gabriele d’Annunzio, Eleonora Duse, Filippo Tommaso Marinetti e molti altri. Lasciato in dono al Comune di Padova, con l’impegno “di promuovere e sviluppare tutti quei miglioramenti che verranno portati dal progresso dei tempi, mettendolo a livello di questi e nulla trascurando, onde nel suo genere possa mantenere il primato in Italia”, il Caffè Pedrocchi ha ormai conquistato una posizione privilegiata nel centro e nel cuore di Padova. Pedrocchi is one of the symbols of Padua, a place chosen for tasting coffee and cooking. Recognized as the most exclusive venue in the city center where the most important and spectacular events are held. Without a name, of the lawn without grass and of the café without doors: the Basilica of S. Antonio, known as "del Santo"‚ the Prato della Valle, up to the 19th century without grass, and the Caffè Pedrocchi, "without doors" because it remained open day and night from its inauguration in 1831 until 1916. The presence in Padua of a great international coffee is due to Antonio Pedrocchi, famous coffee maker, mentioned by Stendhal in "La Certosa di Parma". At the beginning of the 19th century, nobles and bourgeois, intellectuals and commoners mixed in the numerous cafés. Antonio Pedrocchi dreamed of a monumental café, with a representative and functional architecture, located right in the center of the city, in front of the University and the Austrian Gendarmerie, and he called Giuseppe Jappelli, famous architect and engineer of Enlightenment ideas and profound connoisseur of Habsburg taste to build it. who inaugurated it in 1831. It soon became a crossroads for intellectuals and writers "a place where ideas were born", where parties, dances, Masonic meetings and even commercial negotiations were organized, a point of reference for Paduans, but also for travelers and businessmen from the whole peninsula which always found welcome and refreshment in this imposing neoclassical building. Success was immediate and the café became a meeting place for students, artists and writers such as Ippolito Nievo or Giovanni Prati, but also for patriots, such as Arnaldo Fusinato. In addition to Stendhal, the illustrious guests include Alfred De Musset, George Sand, Téophile Gauthier, Gabriele d'Annunzio, Eleonora Duse, Filippo Tommaso Marinetti and many others. Left as a gift to the Municipality of Padua.

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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.

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La storia inizia nel 1763, quando l’acquacedratario Giuseppe Dentis apre la sua piccola bottega nell’edificio di fronte all’ingresso del Santuario della Consolata. Il locale all’epoca era arredato semplicemente, con tavole e panche di legno. Nel 1856, su progetto dell’architetto Carlo Promis, viene edificato l’attuale palazzo e in questa sede il caffè assume l’elegante forma che oggi possiamo apprezzare: le pareti vengono abbellite con boiseries di legno decorate da specchi e lampade e fanno la loro comparsa i caratteristici tavolini tondi di marmo bianco, il bancone di legno e marmo e le scaffalature per i vasi dei confetti. Alla fine dell’Ottocento viene posta esternamente la devanture in ferro, con le vetrinette ai lati, le colonnine e i capitelli in ghisa. In questo ambiente viene svolta l’attività di confetteria e di caffè-cioccolateria. L’invenzione del bicerin è stata, senza alcun dubbio, la base del successo del locale e, più che invenzione, fu evoluzione della settecentesca bavareisa, una bevanda allora di gran moda che veniva servita in grossi bicchieri e che era fatta di caffè, cioccolato, latte e sciroppo. Il rituale del bicerin prevedeva all’inizio che i tre ingredienti fossero serviti separatamente, ma già nell’Ottocento vengono riuniti in un unico bicchiere e declinati in tre varianti: pur e fiur (simile all’odierno cappuccino), pur e barba (caffè e cioccolato), ‘n poc ‘d tut (ovvero “un po’ di tutto”), con tutti e tre gli ingredienti. Quest’ultima formula fu quella di maggiore successo e finì per prevalere sulle altre, arrivando integra ed originale ai nostri giorni e prendendo il nome dai piccoli bicchieri senza manico in cui veniva servita (bicerin, appunto). La bevanda si diffuse anche negli altri locali della città, diventandone addirittura uno dei simboli di Torino. Stefani-Mondo scrive: “...è la bibita prediletta della mattina: ministri, magistrati, professori, negozianti, fattorini, cestaie, venditori e venditrici ambulanti, campagnuoli ecc, tutti spendono volentieri i loro tre soldi per rifocillarsi economicamente lo stomaco“. Il prezzo di tre soldi, cioè 15 centesimi di lira, venne mantenuto dalla metà dell’Ottocento fino al 5 dicembre del 1913, quando passò a 20. “…per venti soli centesimi si aveva il classico bicchierino che costituisce un nutritivo spuntino…“. La storia del Bicerin, come questo locale venne nel tempo a essere semplicemente chiamato dai torinesi per il successo della sua bevanda, nel tempo si intreccia saldamente a quella della “Consolà”. La nuova miscela era infatti il sostegno ideale per i fedeli che, avendo digiunato per prepararsi alla comunione, cercavano un sostegno energetico appena usciti dalla chiesa. Ugualmente era molto gradita in tempo di Quaresima poiché, non essendo la cioccolata calda considerata “cibo”, poteva essere consumata senza remore durante il digiuno prescritto. The story begins in 1763, when the acquactress Giuseppe Dentis opens his small shop in the building opposite the entrance to the Sanctuary of the Consolata. At the time, the place was simply furnished, with wooden tables and benches. In 1856, based on a project by the architect Carlo Promis, the current palace was built and here the café takes on the elegant shape that we can appreciate today: the walls are embellished with wooden boiseries decorated with mirrors and lamps and make their own the characteristic round white marble tables, the wooden and marble counter and the shelves for the confetti jars appeared. At the end of the nineteenth century the devanture was placed externally in iron, with the showcases on the sides, the columns and capitals in cast iron. In this environment, the confectionery and coffee-chocolate shop is carried out. The invention of the bicerin was, without any doubt, the basis of the success of the place and, more than an invention, it was the evolution of the eighteenth-century bavareisa, a drink at the time very fashionable that was served in large glasses and was made of coffee, chocolate, milk and syrup. The bicerin ritual initially provided for the three ingredients to be served separately, but already in the nineteenth century they were combined in a single glass and declined in three variants: pur and fiur (similar to today's cappuccino), pur e barba (coffee and chocolate), 'n poc' d tut (or “a bit of everything”), with all three ingredients. This last formula was the most successful and ended up prevailing over the others, arriving intact and original to our days and taking its name from the small glasses without handles in which it was served ( bicerin , in fact). The drink also spread to other places in the city, even becoming one of the symbols of Turin. Stefani-Mondo writes: “...it is the favorite drink of the morning: ministers, magistrates, professors, shopkeepers, messengers, baskets, street vendors and vendors, country men, etc., all willingly spend their three sous to economically refresh their stomach". The price of three soldi, that is 15 cents of a lira, was maintained from the mid-nineteenth century until December 5, 1913, when it passed to 20. "... For only twenty cents you had the classic glass which is a nutritious snack...". The history of Bicerin, as this place came over time to be simply called by the Turinese for the success of its drink, over time is firmly intertwined with that of the " Consolà ". The new blend was in fact the ideal support for the faithful who, having fasted to prepare for communion, sought energetic support as soon as they left the church. It was also very welcome in time of Lent since, not being the hot chocolate considered "food", it could be consumed without hesitation during the prescribed fast.

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My name is Glorymar Hernandez, but I prefer to be called “Glory”. I was born in the capital of Venezuela, Caracas, and grew up amid the crowds of the city, the tranquility of the Andean mountains and the joy of the Caribbean coast. A mixture that has taught me to enjoy wherever I am, that aroused my curiosity to know the world, and that has helped me to adapt, with relative ease, to changes. I have a degree in Philosophy, my research works are in Philosophy of Language. Since 2019 I have been working as a Spanish teacher. I decided to start teaching my mother tongue thanks to my experience learning other languages. I had the opportunity to live for a year in Ireland, where I went to learn English and, currently, I am in Italy, where I have had the opportunity to learn Italian. These experiences allowed me to realize that, although seeking perfection when trying to “speak like a native” is the ideal, what really matters is being able to communicate, make ourselves understood and be open to the experience of knowing other cultures and understand that there are many different points of view. Professionally, I have had the opportunity to work in different contexts such as banking, outsourcing consular procedures, and teaching at university level. The biggest lesson I learned from these experiences is that I am not an office person. I prefer to own my time and have the freedom to work wherever I am. For this reason, I have decided to dedicate myself to teaching Spanish online and to enter the digital world. I consider myself a very curious and versatile person, that is why in my free time I enjoy handcrafting (such as sewing or knitting), volunteering, being in contact with nature, and trying to learn new things, like playing the guitar. Regarding my geographical preferences, the beach and the mountains are my main refuges, because I can escape from the noise of the city and connect with myself. That is why I would like to be able to live with my husband on a mountain, not far from the sea.

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L'Agriturismo Barbagust si trova a Sansicario in Val di Susa. Nell'antica baita del 1700, che la famiglia Bermond ha completamente ristrutturato, mantenendo intatto tutto il fascino rustico degli ambienti. Solo 9 camere, arredate in modo essenziale ma molto curate, per offrire agli ospiti il massimo dellaccoglienza. Il ristorante, ricavato in quella che un tempo era la stalla, offre un menù sempre eccellente, giocato sui sapori della tradizione locale e propone solo ricette curate con ingredienti di primissima qualità. Barba Gust, che nel dialetto di Cesana significa lo zio gusto, oltre ad essere una magica combinazione di accoglienza e prelibatezza, si affaccia sul panorama mozzafiato del monte Chaberton. The Agriturismo Barbagust is located in Sansicario in Val di Susa. In the ancient hut of 1700, which the Bermond family has completely renovated, keeping intact all the rustic charm of the rooms. Only 9 rooms, furnished in an essential way but well cared for, to offer guests the utmost hospitality. The restaurant, housed in what was once the stable, offers an always excellent menu, played on the flavors of the local tradition and offers only recipes prepared with ingredients of the highest quality. Barba Gust, which in the Cesana dialect means uncle taste, as well as being a magical combination of hospitality and delicacy, overlooks the breathtaking view of Mount Chaberton.

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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.

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L’Enoteca di Sansicario, è un ristorante con una tradizione quarantennale. Vi propone piatti tipici come la pierrade, la fondue bourguignonne, la fondue chinoise, la raclette, la fondue suisse e la bagna caoda. Vanta una ampia selezione di vini da gustare e degustare durante i pasti e l’aperitivo, inoltre è possibile acquistare le bottiglie da asporto. Il ristorante è aperto a partire dal 21 giugno. Clementina gestisce con grande professionalità l'enoteca fondata da suo padre Freddy che ancora la consiglia sulle cento e più etichette pregiate che tengono sugli scaffali e in cantina. Clementina, dopo alcuni anni di esperienza nella ristorazione fuori, ha portato una ventata di energia e organizzazione anche di eventi o piatti speciali legati alla stagionalità, ad esempio la polenta col cervo ed eventi come gli aperitivi speciali. Piatti tipici: pierrade, fondue bourguignonne, fondue suisse, raclette, fondue chinoise, bagna caoda. The Enoteca di Sansicario is a restaurant with a forty-year tradition. It offers typical dishes such as pierrade, fondue bourguignonne, fondue chinoise, raclette, fondue suisse and bagna caoda. It boasts a wide selection of wines to taste and savor during meals and aperitifs, and you can also buy take-away bottles. The restaurant is open from 21 June. Clementina manages with great professionalism the wine shop founded by her father Freddy who still advises her on the thousand and more fine labels that they keep on the shelves and in the cellar. Clementina, after a few years of experience in catering outside, has brought a breath of energy and also organization of events or special dishes related to seasonality, for example polenta with venison and events such as special aperitifs. Typical main courses: pierrade, fondue bourguignonne, fondue suisse, raclette, fondue chinoise, bagna caoda.

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My name is Luis Guillermo Castro Martin. I am a philosopher specialized in philosophy of mind and language. In particular, I am interested in the nature of consciousness, and the way in which we experience and interpret the world. I started my studies at the Central University of Venezuela in 2006, where I obtained a bachelor’s degree in philosophy (2011) and a master’s degree in logic and philosophy of science (2015). In 2012, the university offered me a position as a professor of philosophy and I taught several courses there until 2017, when I enrolled in a PhD program at the University of Genoa, Italy. I have also published several papers in philosophy journals and participated in various international events. In 2020, while writing my PhD thesis, I realized that I had been immersed in philosophy for too long and decided to use my experience to rejoin the real world. In my years studying philosophy, I have learned many things, but the most important is that the world is what we make of it, there is no ultimate truth, no final word. We create our reality. Knowledge has somehow separated us from others and nature, perhaps it can also reunite us. Although I was born in Venezuela, my family is a blending of different nationalities and traditions. I have lived and studied in different countries, which are all part of who I am and what I want to be. My actions define me, not my nationality or my origins. I do not believe in borders or limits; they are only in our minds. The sensation of not belonging can be liberating, once we realize that, by not belonging somewhere, we belong everywhere. I speak three languages (Spanish, English, and Italian) and I enjoy learning from other cultures, as well as transmitting the values of my own. I also enjoy music, sports and nature. I am the author of “Fragments of Mind” on Substack. A space for thinking outside the box, while discussing philosophical matters.

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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.

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gr. 700 bietole a gambo sottile borragine qualche foglia gr. 80 di ricotta fresca Parmigiano grattugiato 1 patata grattugiata o 1/2 manciata di riso Farina olio extravergine d'oliva sale e pepe e noce moscata Lavate bene le bietole, scolatele e tagliatele finemente. Mettetele a riposare a strati con il sale fino in modo che perdano l'acqua amara. Fare un impasto piuttosto morbido con farina e acqua e lasciarlo riposare. Strizzare bene le bietole con le mani, buttare via l'acqua. Amalgamare tutti gli ingredienti con le mani, ricotta, noce moscata, sale, parmigiano, il riso o patata. Strizzare leggermente l'impasto con le mani in modo che rilascino il loro succo, aggiungere 2 cucchiai di olio extravergine di oliva. Nel frattempo dividere l'impasto di farina in 2/3 e 1/3. Stendete la maggior parte con il mattarello in una sfoglia molto sottile e più grande della teglia. Mettere un filo d'olio sul fondo e stendere la pasta sfoglia facendola traboccare, togliere l'aria. Versate il ripieno, schiacciatelo bene, copritelo con un disco ricavato con l'impasto rimasto grande quanto la teglia. Ripiegare i bordi sul disco. Bucate qua e là con la punta di un coltello, bagnateli con acqua e olio, stendeteli uniformemente con le mani. Infornare a 180 gradi per circa 45 minuti. Servire tiepido. gr. 700 thin-stemmed chard borage a few leaves gr. 80 of fresh ricotta grated Parmesan 1 grated potato or 1/2 handful of rice flour extra virgin olive oil salt and pepper and nutmeg Wash the beets well, drain and cut them finely. Put them to rest in layers with the salt until they lose the bitter water. Make a rather soft dough with flour and water and let it rest. Squeeze the chard well with your hands, throw away the water. Mix all the ingredients with your hands, ricotta, nutmeg, salt, parmesan, rice or potato. Slightly squeeze the dough with your hands so that they release their juice, add 2 tablespoons of extra virgin olive oil. Meanwhile divide the flour mixture into 2/3 and 1/3. Roll out most of the dough with a rolling pin into a very thin and larger sheet than the pan. Put a little oil on the bottom and roll out the puff pastry making it overflow, remove the air. Pour the filling, flatten it well, cover it with a disc made from the remaining dough as large as the pan. Fold the edges back onto the disc. Pierce here and there with the tip of a knife, wet them with water and oil, spread them evenly with your hands. Bake at 180 degrees for about 45 minutes. Serve lukewarm.

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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.

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La Tenuta San Guido prende il nome da San Guido della Gherardesca vissuto nel XIII secolo. Si trova sulla costa Etrusca tra Livorno e Grosseto, nella Maremma resa celebre dai versi di Giosuè Carducci e si estende per 13 chilometri dal mare fin dietro le colline. Racchiude al suo interno tre eccellenze: Il Sassicaia, la Razza Dormello Olgiata nei cavalli purosangue e il Rifugio Faunistico Padule di Bolgheri, primo in Italia. Sono i punti cardinali della Tenuta e ne segnano anche geograficamente il territorio: il Padule verso il mare, il centro allenamento in pianura ed i vigneti che arrivano fino a quasi 400 metri tra la macchia sulle colline. Una situazione ideale perché con 2.500 ettari a disposizione è stato possibile trovare i 75 ettari più vocati per il Sassicaia. Così eccezionali da meritare una D.O.C tutta loro (D.O.C. Bolgheri Sassicaia) che è l’unica in Italia ad essere inclusa interamente in una proprietà. Per molto tempo Castiglioncello di Bolgheri è stato usato come cantina del Sassicaia. Questa era un’ottima soluzione finché i pochi vigneti erano vicino al castello. Allo sviluppo di nuove vigne, seguí un’espansione della cantina. Quest’ultima non poteva più trovarsi sul punto più alto al livello del mare visto che le vigne erano oramai sparse su tutta la tenuta. Una posizione centrale fu trovata negli anni sessanta. Qui è dove si trova tuttora: sul viale dei cipressi, vicino all' Oratorio di San Guido che dà il nome alla tenuta. La nuova cantina d'invecchiamento del Sassicaia è stata progettata dall' architetto Agnese Mazzei, ed è situata accanto alla cantina di vinificazione in fondo al viale dei cipressi di Bolgheri. Tenuta San Guido is named after the Saint Guido della Gherardesca who lived during the XI century. It is located on the Tyrrhenian coast, between Leghorn and Grosseto, in Maremma an area made famous by Italian Nobel Prize winner Giosuè Carducci, and it stretches for 13 km from the sea to the hills. Three are its defining characteristics: the Sassicaia wine, the Razza Dormello-Olgiata thoroughbred studfarm and the Bird Sanctuary Padule di Bolgheri. They divide the estate between the Padule on the coast, the horse's training grounds on the plain, and the vineyards planted up to 350 meters on the hills. The latter have been given their own DOC, the DOC Bolgheri Sassicaia, the first, and so far only case in Italy of a DOC contained in one estate. The wedding of Mario Incisa della Rocchetta and Clarice della Gherardesca on October 18th 1930 started it all. They shared a love for thoroughbred horses that made them form a partnership with horse breeder and trainer Federico Tesio. Mario Incisa's love of good wine made him plant Cabernet vines in 1942 for what was to become Sassicaia. Seventeen years later, the Bolgheri Bird Sanctuary becomes Italy's first private nature preserve. For a long time Bolgheri's Castiglioncello was used as Sassicaia's winery as it was the closest building to the vineyards at more than 300 m a.s.l. But as new vineyards were planted at greater distances and lower altitudes, a new larger winery had to follow. The new, more central location was decided in the 1960s. This is where it can be found today, on the cypress alley, close to the San Guido Oratory, which gives the estate its name. A third smaller winery was built in 2007 by architect Agnese Mazzei, it houses the barriques for the ageing of the Sassicaia. It can be seen next to the cypress alley.

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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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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.

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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.

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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.

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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.

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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.

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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.

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Die GLS Bank ist in Deutschland die Refernz für sozial und ökologisches Banking. Wer bei der GLS Bank Kunde ist, kann sich sicher sein, dass sein Geld dazu beiträgt die Zukunft zu gestalten, die wir uns alle wüsnchen. Investitionen gehen in eigens sehr strickt aufgelegte Fonds welche das 1.5°C Ziel bereits erfüllen. Keine Kinderarbeit, keine Waffen, kein Genforschung oder andere negativ Themen - sondern erneuerbare Energien, Soziales und Kultur, ökologische Landwirtschaft, Ernährung, nachhaltige Wirtschaft und weitere positiv beitragende Vorhaben werden ausschließlich unterstützt. Als Kunde bei der Bank trägt man dazu bei, dass ausschließlich diese positiven Projekte gefördert werden. Der strickte Zuspruch zu sozial und ökologischen Projekten wird bei allen Produkten, die ein Kunde von seiner Bank kennt (Baugredite, Firmenkredite, Altersovrsorge, Anlagen, Investitionen etc) unabweichlich eingehalten. Privatpersonen, Firmen und Vereine werden darüber hinaus aktiv unterstützt ihrn eigenen Impact zu verbessern. Die GLS Bank ist eine Universal-Bank, bei welcher man nahezu alle Finanzdienstleistungen in Anspruch nehmen kann - jedoch immer unter einer strickten sozial, ökologischen und nachhaltigen Perspektive. Die Bank ist überwiegend in Deutschland tätig. Es können alle Dienste online wahrgenommen werden und es gibt mehrere Filialen für den persönlichen Besuch. Desweiteren besticht die Bank durch Ihre Rechtsform, die Genossenschaft. Die mitgleiderbestimmte Gesellschaftsform ist darauf gegründet in Gemeinschaft einen gesellschaftlich positiven Beitrag zu leisten. Mit der GLS Bank gibt es keinen Bedarf mehr als Privatperson sowie Firma bei einer konventionellen Bank zu sein und indirekt Umweltvernichtende Projekte zu unterstützen. Die GLS Bank bietet den vollumassenden Banken-Service mit reinem und ehrlichem guten Gewissen. Klimaschutz kann so einfach sein: Werde jetzt Mitglied bei der GLS Bank. The GLS Bank is the reference for social and ecological banking in Germany. Anyone who is a customer of GLS Bank can be sure that their money will help shape the future that we all want. Investments are made in specially designed funds that already meet the 1.5°C target. No child labor, no weapons, no genetic research or other negative topics - only renewable energies, social affairs and culture, ecological agriculture, nutrition, sustainable economy and other positively contributing projects are exclusively supported. As a customer at the bank, you help ensure that only these positive projects are funded. The strict encouragement to social and ecological projects is inevitably complied with for all products that a customer knows from their bank (building loans, corporate loans, old-age provision, systems, investments, etc.). Private individuals, companies and associations are also actively supported to improve their own impact. The GLS Bank is a universal bank, where you can take advantage of almost all financial services - but always under a strict social, ecological and sustainable perspective. The bank operates predominantly in Germany. All services can be used online and there are several branches for personal visits. Furthermore, the bank impresses with its legal form, the cooperative. The member-determined form of society is based on making a socially positive contribution in community. With the GLS Bank, there is no longer any need to be a private person or company with a conventional bank and indirectly support environmentally damaging projects. GLS Bank offers the full banking service with a clear and honest good conscience. Climate protection can be so easy: become a member of GLS Bank now.

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Hans-Juergen Wiegand is a man who lives his work passions and family, with determination. A philanthropist, who has held important positions in the chemical and automotive world, in particular with Daimler AG (Mercedes-Benz). He loves to travel, attaining knowledge and experience from different cultures. These experiences have shaped him, with a particular acumen in recognizing the best in human beings. Hans thrives on helping young people, to realize their dreams, as he has realized his own. Hans is an inspirational leader, with the competence to restructure and transform organizations. He is very flexible with people, and stands like a rock when it comes to principles. Whatever happens, he will always stay positive.

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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.

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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.

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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.

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La nascita del Brunello di Montalcino risale all’Ottocento, quando alcuni agricoltori montalcinesi iniziano a sperimentare la produzione di un vino rosso con le uve di una vite tradizionalmente coltivata nella zona. Una vite chiamata “Brunello” o “Brunellino” che, verso la metà dell’Ottocento, viene identificata come una varietà del Sangiovese. Un’uva molto pregiata perché capace di produrre vini da lungo invecchiamento cioè vini rossi di altissimo pregio. Il padre precursore del Brunello di Montalcino fu certamente Clemente Santi. Nel 1869 un suo Vino Scelto (Brunello), della vendemmia 1865, fu premiato con medaglia d’argento dal Comizio Agrario di Montepulciano. Negli anni successivi il Brunello ottiene altri importanti riconoscimenti internazionali battendo i rossi francesi persino a Parigi e a Bordeaux. Per molti anni il Brunello rimase una rarità destinata a pochi raffinati intenditori. E’ solo nella seconda metà del Novecento che, da una prelibatezza per pochi, si trasforma in un simbolo mondiale del migliore made in Italy. Con la nascita delle DOC, il Brunello vive una fase da protagonista ed è nel gruppo dei primi otto vini a cui viene attribuita la denominazione di origine. Nel 1966 il Brunello di Montalcino diventa un vino Doc e l’anno dopo istituisce il suo Consorzio. Nel 1980 è la prima Denominazione di Origine Controllata e Garantita DOCG e da quel momento tutte le sue bottiglie vengono chiuse da un contrassegno di Stato che garantisce la loro provenienza. Tuttavia la produzione del Brunello è ancora troppo piccola per affermarsi su scala internazionale. La prima cantina con una vera rete commerciale è degli anni ‘70 ma il Brunello conquista il mercato mondiale solo dopo il 1980 anche attraverso una crescita del numero delle cantine e delle bottiglie prodotte. Montalcino fa da battistrada anche al turismo del vino italiano con le prime cantine attrezzate per visite guidate e un intero territorio che ogni anno riceve migliaia di visitatori da tutto il mondo. Moltissimi riconoscimenti comprovano la qualità del vino: nel 1999 la prestigiosa rivista statunitense “Wine Spectator” inserisce un Brunello fra i 12 migliori vini del XX° secolo e nel 2006 incorona un Brunello in cima alla classifica mondiale.

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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.

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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”.

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Taking our past into the future with Carolina Reviglio! Carolina enjoyed a carefree childhood in the Piedmont countryside. With many cousins and friends, the passion for culture was instilled from an early age. Surrounded by beauty and art in the family mansion Cimena, expertly curated by her grandmother namesake, Carolina. On the paternal side of the family, her Venetian grandmother was equally influential. The unique character and rich culture of Venice, epitomizes Carolina. While travelling often, she feels most at home, in the isles of Venice. Schooled in Italy and the United States, lived in provinces throughout the length of Italy, Carolina considers herself truly Italian, with an international vision. “My country is rich in heritage, but poor in the pocket to keep it so. It saddens me to see so many buildings in a state of disrepair.” She has honed the skills of renovation and interiors of historic buildings, since 1987. Learning by trial and error, spurned on by failure and ultimate success, Carolina has grown and prospered. Now is the time to give back. Helping artisans of all disciplines to find work and ply their trade with pride. Matching projects to professionals and vice versa. As Heritage Doyenne, Carolina’s primary contribution to this unique initiative, is to encourage the participation of Heritage Ambassadors. This cause is yet another open avenue, to take our past into the future. By intertwining culture and heritage, to create more synergy. “Only once we fully understand where we come from… and truly appreciate our heritage… can we imagine a fabulous future filled with the richness of our past. Life is ours to design!” ~ Carolina Reviglio

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