Saturday, March 12, 2011
Make My Writsts Skinny!
March 30, 2011 Master of Wine Food to Love. The presentation March 16
Appuntamento il 30 marzo con il secondo livello del Master of Food Vino di Slow Food della Condotta Valle Telesina guidata da Gianna De Lucia. Mercoledì 16 marzo (ore 20,00) la presentazione del corso al ristorante Casaldigioia di Amorosi (Benevento.
Friday, March 11, 2011
Toddler Eczema Images
April 3, 2011 Moon Festival in the Conduct of Nocera Superiore Galante
Appuntamento con la condotta Slow Food dell'agro Nocerino guidata da Marco Contursi al Luna Galante, di Nocera Superiore, osteria Slow Food del territorio, domenica 3 aprile alle ore 20:00 la "Festa in Condotta" per favorire il tesseramento 2011.
Ristoratori e produttori sono invitati a contribuire proponendo una piatto o un prodotto a scelta che sarà proposto ai partecipanti.
Per info e adesione contattare Lorenzo Principe di Luna Galante al 347 7935655 oppure a Marco Contursi quale Fiduciario Condotta 333 6617607. 
Appuntamento con la condotta Slow Food dell'agro Nocerino guidata da Marco Contursi al Luna Galante, di Nocera Superiore, osteria Slow Food del territorio, domenica 3 aprile alle ore 20:00 la "Festa in Condotta" per favorire il tesseramento 2011.
Ristoratori e produttori sono invitati a contribuire proponendo una piatto o un prodotto a scelta che sarà proposto ai partecipanti.
Per info e adesione contattare Lorenzo Principe di Luna Galante al 347 7935655 oppure a Marco Contursi quale Fiduciario Condotta 333 6617607.
Milk Thistle Has Anyone Yahoo
March 17, 2011 All'Abraxas Osteria: XXXV stage of Vendittiwinetour
VENDITTIWINETOUR, la manifestazione ideata e realizzata dall'enologo Nicola Venditti, titolare dell'Antica Masseria Venditti, insieme ai migliori ristoratori ed enoteche, giunge alla XXXV tappa. Lo scopo che si prefigge è promuovere la migliore ristorazione italiana e le migliori enoteche del territorio, abbinando la gastronomia tipica locale ai vini doc e biologici di Venditti.
Il prossimo appuntamento è per il 17 marzo 2011 , all'ABRAXAS Osteria di Pozzuoli.
Per info e prenotazioni La lenticchia di Mormanno
è il Presidio calabrese più recente. ” E’ destinato a crescere. Ma è necessario incrementare la produzione di seme al fine di avere dei quantitativi che possano sostenerlo e soddisfare le innumerevoli richieste dei coproduttori” mi racconta Virginia Aloi responsabile Slow Food dei Presidi Regione Calabria.
Ma veniamo al
grow up I will do the Presidio? A Walk in the value of the products of Calabria Tomato "Vernon" Vernon
means winter. E 'cultivar of San Costantino Calabro, in the province of Vibo Valentia. It seems it is an ancient variety of grape tomatoes in which each farm family cultivates the necessary amount to self, producing self-seed.
Pecorino del Monte Poro
This cheese takes its name from the plateau on which they insist the pastoral companies that produce it. "It 's a real cheese and real value. Virginia Aloi said - It 's been a Slow Food Presidium, but now it's just food community. This is a very interesting product that has been the Calabria in different editions of the Salone del Gusto and Cheese and is still required a bit 'all over Italy. "
Pecorino crotonese E’ il formaggio che identifica la tradizione casearia tradizionale calabrese. E’ sicuramente il prodotto della regione più conosciuto fuori regione insieme al caciocavallo Silano.
Slow Food potrebbe in futuro sostenere la tutela della tecnologia tradizionale di produzione. Il Presidio potrebbe così contribuire a far chiarezza su altri prodotti spacciati per Crotonese. Fico dottato del cosentino
VENDITTIWINETOUR, la manifestazione ideata e realizzata dall'enologo Nicola Venditti, titolare dell'Antica Masseria Venditti, insieme ai migliori ristoratori ed enoteche, giunge alla XXXV tappa. Lo scopo che si prefigge è promuovere la migliore ristorazione italiana e le migliori enoteche del territorio, abbinando la gastronomia tipica locale ai vini doc e biologici di Venditti.
Il prossimo appuntamento è per il 17 marzo 2011 , all'ABRAXAS Osteria di Pozzuoli.
Per info e prenotazioni La lenticchia di Mormanno
è il Presidio calabrese più recente. ” E’ destinato a crescere. Ma è necessario incrementare la produzione di seme al fine di avere dei quantitativi che possano sostenerlo e soddisfare le innumerevoli richieste dei coproduttori” mi racconta Virginia Aloi responsabile Slow Food dei Presidi Regione Calabria.
Ma veniamo al
Capicollo azze anca 
, primo in ordine temporale dei Presidi della Calabria. Qualcuno sostiene sia più simile a un culatello di coscia racconta Virginia Aloi. “Di questo Presidio ciò che si deve cogliere, al fine di apprezzarlo – racconta la Aloi -è la sua vicinanza al prosciutto, più che ad un capicollo propriamente detto. Infatti il grasso interstitial but not exclusively peripheral. This is due to the laborious production technology, which delivers a product at the same time very traditional but now compared to the fees now appreciated as food, in fact, the choice will lean meats. "
, primo in ordine temporale dei Presidi della Calabria. Qualcuno sostiene sia più simile a un culatello di coscia racconta Virginia Aloi. “Di questo Presidio ciò che si deve cogliere, al fine di apprezzarlo – racconta la Aloi -è la sua vicinanza al prosciutto, più che ad un capicollo propriamente detto. Infatti il grasso interstitial but not exclusively peripheral. This is due to the laborious production technology, which delivers a product at the same time very traditional but now compared to the fees now appreciated as food, in fact, the choice will lean meats. "  |
| Lentil Mormanno photos monicapiscitelli |
means winter. E 'cultivar of San Costantino Calabro, in the province of Vibo Valentia. It seems it is an ancient variety of grape tomatoes in which each farm family cultivates the necessary amount to self, producing self-seed.
Pecorino del Monte Poro
This cheese takes its name from the plateau on which they insist the pastoral companies that produce it. "It 's a real cheese and real value. Virginia Aloi said - It 's been a Slow Food Presidium, but now it's just food community. This is a very interesting product that has been the Calabria in different editions of the Salone del Gusto and Cheese and is still required a bit 'all over Italy. "
Pecorino crotonese E’ il formaggio che identifica la tradizione casearia tradizionale calabrese. E’ sicuramente il prodotto della regione più conosciuto fuori regione insieme al caciocavallo Silano.
Slow Food potrebbe in futuro sostenere la tutela della tecnologia tradizionale di produzione. Il Presidio potrebbe così contribuire a far chiarezza su altri prodotti spacciati per Crotonese. Fico dottato del cosentino
I fichi, in Calabria, sono arrivati con i Fenici, popolo navigatore per anotonomasia. Il territorio collinare del cosentino, grazie al suo clima temperato e ventilato, dalle lunghe estati e dagli inverni miti, è l’habitat naturale per tale cultivar.Il frutto ha ottenuto la DOP. Slow Food could oversee the preparations that are obtained with the fruits (such as ticked).
It 's a typical product of the homonymous village in the province of Cosenza.E' a tomato that can reach considerable sizes: from 400 grams to 1 kilogram and a half.  The ripe fruit is pale pink in color, with hints of stronger staining toward the bottom, while the ribs are almost always green. to its characteristics it should be used in salads. Among its advantages: the shelf life, color and texture of the flesh that is never sour. |
| Named Calabrian massif which is the western extension of the Sila Piccola. It 's a soppressata unique to the particular originating from the black pork calabrese and for working closely and seasonal crafts. |
Monoculars Bourne Ultimatum
Monicotterate - The Slow Food of Calabria, chat with Virginia Aloi responsible
Wednesday, March 16 at 21.00
the Slow Food Campi Flegrei celebrates the sesquicentennial anniversary of the Unity of the beautiful country with the "Tour of Italy ... in cheese." The Taste Workshop provided in two stages, and those dedicated to cheese che meglio di altri rappresentano l’italica produzione, si svolgerà presso il
Ristorante Miseno 'Ammare di Bacoli
(loc. Miseno, Via Casevecchie). Questo primo appuntamento percorrerà sentieri isolani e meridionali, con una puntata nell’Italia centrale. Il secondo incontro, poi, in programma entro aprile, vedrà protagonisti i grandi grana settentrionali e alcuni formaggi d’alpeggio.
Riprendono, dunque, gli itinerari che Slow Food Campi Flegrei dedica da tempo alla scoperta di tradizioni e di alcune grandi produzioni. «Si tratta - afferma il
Fiduciario, Vito Trotta
- di una sorta di viaggio ideale tra paesaggi e territori profondamente different organizations share a common denominator of quality. " At this first meeting, at a particular time will be devoted to the prince of cheese from Campania:
buffalo mozzarella . "Luigi Costanzo will be our mentor - said Trotta -. Its micro dairy Lusciano to choose carefully because of its selected fodder for a plot of 70 hectares in the municipality of Ruviano and makes the mozzarella emblem of a land of many resources and potential. "
In conjunction with wine tasting, the beers will be served
craft micro brewery
Il Chiostro Nocera Inferiore. The young and enthusiastic owner, Simone della Porta, will attend the serata e presenterà in degustazione le sue originalissime e pluripremiate birre.
the Slow Food Campi Flegrei celebrates the sesquicentennial anniversary of the Unity of the beautiful country with the "Tour of Italy ... in cheese." The Taste Workshop provided in two stages, and those dedicated to cheese che meglio di altri rappresentano l’italica produzione, si svolgerà presso il
Ristorante Miseno 'Ammare di Bacoli
(loc. Miseno, Via Casevecchie). Questo primo appuntamento percorrerà sentieri isolani e meridionali, con una puntata nell’Italia centrale. Il secondo incontro, poi, in programma entro aprile, vedrà protagonisti i grandi grana settentrionali e alcuni formaggi d’alpeggio.
Riprendono, dunque, gli itinerari che Slow Food Campi Flegrei dedica da tempo alla scoperta di tradizioni e di alcune grandi produzioni. «Si tratta - afferma il
Fiduciario, Vito Trotta
- di una sorta di viaggio ideale tra paesaggi e territori profondamente different organizations share a common denominator of quality. " At this first meeting, at a particular time will be devoted to the prince of cheese from Campania:
buffalo mozzarella . "Luigi Costanzo will be our mentor - said Trotta -. Its micro dairy Lusciano to choose carefully because of its selected fodder for a plot of 70 hectares in the municipality of Ruviano and makes the mozzarella emblem of a land of many resources and potential. "
In conjunction with wine tasting, the beers will be served
craft micro brewery
Il Chiostro Nocera Inferiore. The young and enthusiastic owner, Simone della Porta, will attend the serata e presenterà in degustazione le sue originalissime e pluripremiate birre.
Il Laboratorio del Gusto, condotto da Vito Trotta con la partecipazione dell'esperto docente Master of Food, , sarà ulteriormente arricchito da un gioco con semplici domande sui temi affrontati e al vincitore andrà un premio “edibile” . Il costo di partecipazione è di € 18 per soci Slow Food e accompagnatori e di € 20 per i non soci. Per informazioni e prenotazioni è possibile contattare Vito Trotta ai numeri 340.6001837 – 334 9606863 e 081.8044295 o scrivergli una e-mail all’indirizzo
fiduciario@slowfoodcampiflegrei.com
. Mature Women In Girdles
March 16, 2011 Tour of Italy in cheese: mozzarella and Beer Il Chiostro Di Costanzo
Thursday, March 10, 2011
Ap Bio Lab Six Answers
March 25, 2011 outside the region - Waiting Southern Roots: Stories of chefs, territories and traditional wine
Friday, March 11, today, wine tasting at Enoteca
Masseria Felicia Mercadante di Napoli . The owner Felicia Brini accompany the tasting of the entire line of wines from the company, recounting and explaining the soul's heart. Wine Mercadante Corso Vittorio Emanuele n.643/644 - CAP 80121 - Naples
Reservation: Phone: 081/680964 - Email: info@enotecamercadante.com. Friday, March 11, today, wine tasting at Enoteca
Masseria Felicia Mercadante di Napoli . The owner Felicia Brini accompany the tasting of the entire line of wines from the company, recounting and explaining the soul's heart. Wine Mercadante Corso Vittorio Emanuele n.643/644 - CAP 80121 - Naples
A Good Engine To Put In A Sand Car
March 11, 2011 Wines from the Enoteca Masseria Felicia Mercadante Naples
The chronic waste crisis requires the opening of an integrated strategy that serious points especially the reduction of their production, in addition to the collection, exploitation of materials, energy recovery and proper disposal of waste and waste. This will be possible only through a set of virtuous actions by all: citizens, governments and producers. These are the issues that will be discussed on March 18 next Camigliano (CE), during a conference on "Sustainable management of organic waste" issued under the series of events "Waiting for Zero in Condotta" .
The chronic waste crisis requires the opening of an integrated strategy that serious points especially the reduction of their production, in addition to the collection, exploitation of materials, energy recovery and proper disposal of waste and waste. This will be possible only through a set of virtuous actions by all: citizens, governments and producers. These are the issues that will be discussed on March 18 next Camigliano (CE), during a conference on "Sustainable management of organic waste" issued under the series of events "Waiting for Zero in Condotta" .
The initiative, promoted by the municipality and the Association of Municipalities of Camigliano Virtuosi con la collaborazione della Condotta Slow Food Volturno, si terrà alle ore 18 presso il nuovo Centro polifunzionale comunale e vedrà la partecipazione del sindaco di Camigliano Gemma Graziano, del presidente di Slow Food Campania Gaetano Pascale, dell’ingegnere ambientale Vincenzo Cenname, dell’amministratore delegato di EM-Bio Stefan Tinkhauser, dell’architetto del paesaggio Mario Festa e del fiduciario Slow Food Volturno Nicola Sorbo. Una grande quantità di rifiuti è rappresentata da confezioni, vaschette, buste in materiali non riciclabili che vengono utilizzati solo per trasportare gli acquisti dal supermercato a casa, con una vita media bassissima ma un impatto enorme sulla nostra produzione di rifiuti. Anche l´utilizzo di acqua in bottiglia è uno dei principali motivi di produzione di rifiuti in plastica che ben potrebbe essere risolta con una accorta campagna informativa sull’approvvigionamento idrico pubblico e con l’adozione di misure volte a dare maggiore gradevolezza, laddove si dovesse rendere necessario, all’acqua pubblica. La diminuzione nell´acquisto e nell´utilizzo di questi prodotti dipende quasi esclusivamente dalla capacità del singolo cittadino di attuare una modalità di spesa consapevole e sostenibile che può giovare sia al portafoglio sia all´ambiente. Una spesa sostenibile significa spesa consapevole con la riscoperta dei prodotti del territorio e uno stimolo al riutilizzo di materiali now end up in landfills. In this context
great concern is the organic fraction consists , for example, from kitchen waste from households and from the centers of catering, from a biodegradable, however, as the remains of the maintenance of public parks and private waste organic vegetables from the food markets, organic vegetable scraps from the packaging of goods for commercial distribution facilities, paper and cardboard, diapers and towels. 
In that case presented a compost made by the Municipality of Campo Tures (BZ) since 2002 using micro-organisms that eat the processed waste chemicals toxic compounds into simple and harmless as vitamins or amino acids.
EM "Effective Microrganism 'is the name that the Japanese scientist T. Higa gave this mixture of different micro-organisms are not genetically modified, completely harmless for any organism, without any negative effect but which proved extremely useful and effective for the environment. In that case presented a compost made by the Municipality of Campo Tures (BZ) since 2002 using micro-organisms that eat the processed waste chemicals toxic compounds into simple and harmless as vitamins or amino acids. The conference will also be presented the new plan for curbside collection of the City of Camigliano. Source: CS 
Wedding Cakes Seashells
March 18, 2011 Sustainable management of organic waste in Camigliano
The exhibition will open until May 7, 2011
Thursday, April 7, 2011 at 18:30 
opens to the Factory of the Arts in Naples shows
Hearts & Crafts - Matters of the heart of the artist Mojmir Ježek , a descendant of his unmistakable hearts, with a mark of the Arts Factory, in manufacturing excellence and chocolate textile. A collection of hearts, which include also a unique work designed by the artist on the occasion of the 150th anniversary of the Unification of Italy, made from the chocolate factory Neapolitan Cake Idea Gennaro Bottone, will attend the factory and the Arts Dolce Idea outlets along with a publication with 12 prints of the works of Ježek accompanied by texts and Natalia Aspesi Erri De Luca from the book Heartbeat (2001, Core editions). In the gallery spaces will eventually present an exhibition of acrylics on cardboard and serigraphs by Jezek, made famous by the book "Matters of the heart", published weekly on the Friday of the Republic. opens to the Factory of the Arts in Naples shows The exhibition will open until May 7, 2011
, Tuesday to Saturday from 11.00 to 18.00. 
Wednesday, March 9, 2011
Substitute For Charcoal Lighter Fluid
Rail Shower Curtain Rod
March 17, 2011 outside the region - to drink in Matera Basilicata, the presentation of Slow Wine
the world capital of gambling, the real Neapolitan pizza haul his aces and beat everyone. Great attention, in fact, have given rise to new initiatives that the Association True Pizza Napoletana (AVPN) presented in Las Vegas at the International Pizza Expo, the most important event in the world dedicated to pizza, which was held from 1 to 3 March. Now in its twenty-seventh edition, the event brought together more than 10 thousand professionals and over a thousand exhibitors the ideal location, in short, to launch the international market, the two new projects that AVPN put on site, 'Register of Suppliers of professional official sunrise Pizza, intended to protect and promote the true Neapolitan pizza, the typical products it is made and the professionalism of the draw.
The Italian-American pizza immediately realized the importance of, and in fact have been numerous requests to join the Roll specialist that provides strict rules to safeguard the professionalism of the category.
Among the American companies and Italian operators operating in the U.S. market has aroused great interest in the register of suppliers, which aims to bring together the producers of the ingredients necessary to make the pizza (from flour to oil, from the tomato and mozzarella other ingredients - ham, salami, etc.. - that are 'location' on the pizza). By joining
Albo, companies can certify the quality of its products will have, in fact, respect for the quality parameters identified by the experts of the Faculty of Agriculture, University "Federico II" of Naples, not the geographical origin.
the world capital of gambling, the real Neapolitan pizza haul his aces and beat everyone. Great attention, in fact, have given rise to new initiatives that the Association True Pizza Napoletana (AVPN) presented in Las Vegas at the International Pizza Expo, the most important event in the world dedicated to pizza, which was held from 1 to 3 March. Now in its twenty-seventh edition, the event brought together more than 10 thousand professionals and over a thousand exhibitors the ideal location, in short, to launch the international market, the two new projects that AVPN put on site, 'Register of Suppliers of professional official sunrise Pizza, intended to protect and promote the true Neapolitan pizza, the typical products it is made and the professionalism of the draw.
The Italian-American pizza immediately realized the importance of, and in fact have been numerous requests to join the Roll specialist that provides strict rules to safeguard the professionalism of the category.
Among the American companies and Italian operators operating in the U.S. market has aroused great interest in the register of suppliers, which aims to bring together the producers of the ingredients necessary to make the pizza (from flour to oil, from the tomato and mozzarella other ingredients - ham, salami, etc.. - that are 'location' on the pizza). By joining
Albo, companies can certify the quality of its products will have, in fact, respect for the quality parameters identified by the experts of the Faculty of Agriculture, University "Federico II" of Naples, not the geographical origin.
"In this third phase of activity of our association - says Massimo Di Porzio, vicar general and director dell'AVPN - the objective is to promote the true Neapolitan pizza also and above all at international level. The pizza is set to become World Heritage Site and, as such, must respect the tradition, but to be released by geographic boundaries and local particularities: it is an internationally renowned product and we must open up the world, without fear of innovation. " 
"America has always been fertile ground for the Association - concluded Stefano Auriemma, head of marketing dell'AVPN - although on this occasion, we were able to certify and match three new pizzerias, reaching, thus, part 350 affiliates. But the moment of greatest pride was the one where Joe Fugere of the group 'All Beautiful' in Seattle, one of the hundred American companies awarded by President Obama to have recorded the greatest increase in turnover last year, has identified and thanked Association as one of three key factors of success achieved. All this before ad una platea di oltre 400 addetti ai lavori”.
Intanto, l’Associazione Verace Pizza Napoletana si prepara alla seconda tappa del road show internazionale. Il 12 marzo, l’AVPN volerà a San Paolo del Brasile, dove, per una settimana, organizzerà seminari sulla ‘vera pizza napoletana’, incontri con gli associati del Sud America ed un corso di formazione professionale per il personale delle pizzerie brasiliane. Fonte: CS
"America has always been fertile ground for the Association - concluded Stefano Auriemma, head of marketing dell'AVPN - although on this occasion, we were able to certify and match three new pizzerias, reaching, thus, part 350 affiliates. But the moment of greatest pride was the one where Joe Fugere of the group 'All Beautiful' in Seattle, one of the hundred American companies awarded by President Obama to have recorded the greatest increase in turnover last year, has identified and thanked Association as one of three key factors of success achieved. All this before ad una platea di oltre 400 addetti ai lavori”. Michelin Rainforce Wiper Blades
March 2011 How was the pizza in Las Vegas? It tells the AVPN
Domenica 20 marzo e domenica 3 aprile
la Città del gusto di Napoli apre le sue porte a golosi, apprendisti pasticceri e curiosi di gastronomia per un OPEN DAY con la Scuola di Cioccolato Perugina.
I Maestri Cioccolatieri della storica azienda umbra, will offer lessons to share with the participants in the preparation and tasting of delicious chocolates. Classes are open to adults and children are free to availability. The hi-tech kitchens welcome Gambero Rosso up to a maximum of 12/14 participants per class, for a total of 28 members. There are 5 sessions lasting approximately 1 hour each, distributed throughout the day. A Master Perugina Chocolate involve students in the discovery of chocolate processing techniques and the preparation of chocolates and other chocolate delights. It begins with the history of raw materials, production processes in order to discover the secrets make these special treats for the palate. Then with all hands in the apron of the School and "paste" to create and enjoy what you have learned!
Domenica 20 marzo e domenica 3 aprile
la Città del gusto di Napoli apre le sue porte a golosi, apprendisti pasticceri e curiosi di gastronomia per un OPEN DAY con la Scuola di Cioccolato Perugina.
I Maestri Cioccolatieri della storica azienda umbra, will offer lessons to share with the participants in the preparation and tasting of delicious chocolates. Classes are open to adults and children are free to availability. The hi-tech kitchens welcome Gambero Rosso up to a maximum of 12/14 participants per class, for a total of 28 members. There are 5 sessions lasting approximately 1 hour each, distributed throughout the day. A Master Perugina Chocolate involve students in the discovery of chocolate processing techniques and the preparation of chocolates and other chocolate delights. It begins with the history of raw materials, production processes in order to discover the secrets make these special treats for the palate. Then with all hands in the apron of the School and "paste" to create and enjoy what you have learned!
whole day to dedicate to a passion or just a different way to spend a Sunday, or even time to taste chocolate treats made with his own hands to bring then home to the delight of the whole family. 
Information and reservations: Tel: 081 19808900 9.00-13.00 and 14.00-18.0
http://www.cittadelgusto.it/ Information and reservations: Tel: 081 19808900 9.00-13.00 and 14.00-18.0 , 
Pinnacle Stick Mac Fredericton N.b.
March 20> April 3, 2011 Kisses and other gluttony at Taste of The City of Naples
Thursday, March 10 continuing appointments with 
Dinner for them to know
Dinner for them to know Ex Libris di Capua (Caserta). A 
typical product of Terra di Lavoro is the guest of honor at the dinner on Thursday, becoming the reason for the interest, perhaps the topic of the evening.
typical product of Terra di Lavoro is the guest of honor at the dinner on Thursday, becoming the reason for the interest, perhaps the topic of the evening. Every Thursday Mariamichela Formisano accompany guests on a gastronomic journey all happily sitting at the table, housing experts and producers that we will discuss the typical product of the star dinner prepared by Mariateresa Lanza.
At the table talking, laughing, maybe you discuss, you know the people in their essence and why not, you can even fall in love.
This evening at dinner with the tanned 
Romano The Company
Campestre Castel di Sasso (Caserta) Romano The Company intervenes
Manuel Lombardi The Company Campestre
How Do Remove Phlem Froma Newborn
March 10, 2011 Dinner to introduce them to Capua: Roman scene the concave
Mattozzi I, along with Lombardi and Peace, are the oldest family still operates to this day who made the history of pizza in the nineteenth century. Antonio Mattozzi to write is in his "A Neapolitan history. Pizzerias the Eighteenth and Nineteenth Century "(published by Slow Food), a recently published in a timely manner that has reconstructed the history of the most important families and pizzerias in the city.
The author adds that, being also the larger family, "can rightly be called a 'dynasty. (...) In 150 years - the author adds - the Mattozzi have given the city more than 20 operators, all closely related, and have opened as many as 22 pizza. " A chat with Mattozzi and careful reading of the book to which we refer below, being widely shared its contents with the whole family, give a sense of this fascinating story.
Two local head of the family and one still in operation, however, brought into vogue by Mattozzi.
La Pizzeria restaurant in Via Marchese Alfonso Campodisola Mattozzi Fabiana's daughter, the one of Via Filangieri Louis Mattozzi and children, then to his son Surace Lello Piazza Charity. These three historic pizzerias are those founded by survivors Mattozzi. The story Today Blog Luciano Pignataro for the series of the oldest and best pizzerias in Naples.
Mattozzi I, along with Lombardi and Peace, are the oldest family still operates to this day who made the history of pizza in the nineteenth century. Antonio Mattozzi to write is in his "A Neapolitan history. Pizzerias the Eighteenth and Nineteenth Century "(published by Slow Food), a recently published in a timely manner that has reconstructed the history of the most important families and pizzerias in the city.
The author adds that, being also the larger family, "can rightly be called a 'dynasty. (...) In 150 years - the author adds - the Mattozzi have given the city more than 20 operators, all closely related, and have opened as many as 22 pizza. " A chat with Mattozzi and careful reading of the book to which we refer below, being widely shared its contents with the whole family, give a sense of this fascinating story.
Two local head of the family and one still in operation, however, brought into vogue by Mattozzi.
La Pizzeria restaurant in Via Marchese Alfonso Campodisola Mattozzi Fabiana's daughter, the one of Via Filangieri Louis Mattozzi and children, then to his son Surace Lello Piazza Charity. These three historic pizzerias are those founded by survivors Mattozzi. The story Today Blog Luciano Pignataro for the series of the oldest and best pizzerias in Naples.
Professor Oglevee Is Gay
Monicotterate - The long history of local and Mattozzi remaining a member of the dynasty founded by
confess that he had never set foot outside the house in my life to celebrate the feast of ridiculous women. Or at least what it has become. The invitation of the Women of the wine, which are recent member, to make a leap from the Colonial, the wine bar Lina Esposito, however, gave me a pleasant surprise, or rather two: the smiling host of a group of entrepreneurs who grows and seems to feed a user wants to get together and do the same and the beauty of the Enoteca. Of the thirty minutes that I stopped there (alas! after an interminable giornarta I conclude with these lines of tribute to my gender), I spent twenty out of curiosity. So many beautiful products charged with honest, a lot of curiosity in Naples Via Francesco Giordani.
Among those I spotted aside, the nice selection of Champagne and Sparkling Wines, the endless sequence of chocolates, jams and compotes greedy, vinegars, distilled the rich, a better choice of oil, other than wine, selected and presented in an intelligent manner; (!!!) in a choice of lump sugar, crystals, powder and even decorated with a colorful and jam eggplant Montevetrano company.
confess that he had never set foot outside the house in my life to celebrate the feast of ridiculous women. Or at least what it has become. The invitation of the Women of the wine, which are recent member, to make a leap from the Colonial, the wine bar Lina Esposito, however, gave me a pleasant surprise, or rather two: the smiling host of a group of entrepreneurs who grows and seems to feed a user wants to get together and do the same and the beauty of the Enoteca. Of the thirty minutes that I stopped there (alas! after an interminable giornarta I conclude with these lines of tribute to my gender), I spent twenty out of curiosity. So many beautiful products charged with honest, a lot of curiosity in Naples Via Francesco Giordani.
Among those I spotted aside, the nice selection of Champagne and Sparkling Wines, the endless sequence of chocolates, jams and compotes greedy, vinegars, distilled the rich, a better choice of oil, other than wine, selected and presented in an intelligent manner; (!!!) in a choice of lump sugar, crystals, powder and even decorated with a colorful and jam eggplant Montevetrano company. another woman's bell, then. A product which ignored the existence (see photo). Many women have taken the wine even if only for a greeting and a glass of wine. Among others the National President Elena Martusciello, director of Campania, and many different members. Up to 21.00 sampling of the labels of some members of the Association of cellars (thanks to them!). Thanks to the Women of Wine for this release 8 March in which, strange but true, I could not find even the tail of the frenzied last-minute party that must at all costs, those who may remind you of her friends once 'year.
Viva Women, Wine and today and forever!
Tuesday, March 8, 2011
Anita Dark Movies In Spanish
Monicotterate - My first release for the March 8: Wine? No: Women of Wine!
Tuesday, March 15 - at the headquarters of the Chamber of Commerce of Benevento in Piazza IV Novembre, 1 - is called the public hearing concerning the request for recognition and modification of the disciplinary Denomination of Origin of the Province Benevento.
The event is scheduled from 10:00 am. The hearing was organized by the Consorzio Tutela Vini Samnium, the Ministry of Agriculture, Food and Forestry, the Campania Region, Wines by the National Protection and the Chamber of Commerce of Benevento. Tuesday, March 15 - at the headquarters of the Chamber of Commerce of Benevento in Piazza IV Novembre, 1 - is called the public hearing concerning the request for recognition and modification of the disciplinary Denomination of Origin of the Province Benevento.
The meeting is open to anyone with an interest in participating, 
representatives of municipalities, public and private organizations, wine growers, wine makers, bottlers and other actors in the chain. All disciplines are viewed is levied on the website of the Consorzio Tutela Vini Samnium (www.samnium.eu Section News), the Official Bulletin of the Campania Region, and available at the headquarters of the Consortium Samnium.
Source: CS 
representatives of municipalities, public and private organizations, wine growers, wine makers, bottlers and other actors in the chain. All disciplines are viewed is levied on the website of the Consorzio Tutela Vini Samnium (www.samnium.eu Section News), the Official Bulletin of the Campania Region, and available at the headquarters of the Consortium Samnium. What Deodorant Do Celebrities Use
March 15, 2011 Edit disciplinary Designation of Origin of Benevento:
Outstanding presentation and tasting the next March 15 (10.30) at Caffè Gambrinus truffle production of Naples in Campania - Sannio from white to dark varieties of 'Irpinia and the High Sele passing the Matese and the juice of Paestum, a resource booming bells made by associations of truffle collectors in versions edited by maitres Admiralty led by trustee Peppino Di Napoli and edited by Michael Gaines on "The Crus of truffles and 'Appennino of Sannio and Terra di Lavoro. All 'event will follow the conclusions
Regional Councillor for Agriculture and Forestry, Dr. Vito Amendolara. The initiative is the result of a synergy between the Centre Southern Apennines, the SeSIRCA and Forestry Sector of the Region of Campania, the 'Amir and the Provincial Associations Tartufai.
Outstanding presentation and tasting the next March 15 (10.30) at Caffè Gambrinus truffle production of Naples in Campania - Sannio from white to dark varieties of 'Irpinia and the High Sele passing the Matese and the juice of Paestum, a resource booming bells made by associations of truffle collectors in versions edited by maitres Admiralty led by trustee Peppino Di Napoli and edited by Michael Gaines on "The Crus of truffles and 'Appennino of Sannio and Terra di Lavoro. All 'event will follow the conclusions
Regional Councillor for Agriculture and Forestry, Dr. Vito Amendolara. The initiative is the result of a synergy between the Centre Southern Apennines, the SeSIRCA and Forestry Sector of the Region of Campania, the 'Amir and the Provincial Associations Tartufai.
Source: CS 
Toy Story Wording Invitation
the public hearing on March 15, 2011 Appointment of Campania wines and truffles to Gambrinus
With a great Wine Slow Day, Slow Food in Rome celebrated yesterday the results of its guide to the wines and the resumption of the activities for next year 2012. Scenery, unique, Palazzo delle Esposizioni is the restaurant Antonello Colonna che vi si incastona, l’Open,e presso il quale si è svolta la conferenza stampa alla presenza dei curatori Fabio Giavedoni e Giancarlo Gariglio, dell’amministratore delle edizioni Slow Food Marco Bolasco, del Presidente di Slow Food Italia Roberto Burdese e del fondatore di Slow Food Carlo Petrini. Petrini nel suo intervento, ha sottolineato il nuovo rischio cui è sottoposto il vino italiano, un comparto definito “in salute dell’agrolimentare e con tanti giovani al lavoro” a differenza di altri del settore agricoltura nei quali si registrano pesanti difficoltà (ndr: il riferimento di Petrini è alla pastorizia e alla pesca). “I vini sono ormai tutti buoni. 25 anni fa era difficile fare un vino good, now it is extremely difficult to make a bad one, "said Petrini, who went on to say that it is for new farmers to work for the identity of their wines. Speaking at their home address said: "Bring forward proudly in your area, let the wine is, first, what appeals to you, before consumers and guide".
Petrini concluded his speech by stressing the role that the sector can play in a more general economy and related activities to safeguard and preserve the area, inviting wine, called diamond-food, "think of agriculture too weak ". A beautiful mattinata, insomma, i cui dettagli racconto sul sito di 
Luciano Pignataro
.
Luciano Pignataro Running Sayings On T Shirts For Women
Monicotterate - Slow Wine day a Roma; la presentazione della Guida e gli interventi
Appuntamento il 9 marzo prossimo a La Feltrinelli di Napoli, piazza dei Martiri, per la presentazione de La Torta che vorrei di Letizia Grella edito da Gribaudo. Un volume ricco di illustrazioni, per realizzare dolci originali e divertenti che soddisfino, prima del palato, anche la vista: per rendere un compleanno, un matrimonio, una laurea o qualsiasi altra occasione di festa, un evento davvero unico, da ricordare. La preparazione di ogni ricetta è spiegata dettagliatamente, passo per passo, cosicché chiunque potrà creare alla perfezione torte personalizzate.
Appuntamento il 9 marzo prossimo a La Feltrinelli di Napoli, piazza dei Martiri, per la presentazione de La Torta che vorrei di Letizia Grella edito da Gribaudo. Un volume ricco di illustrazioni, per realizzare dolci originali e divertenti che soddisfino, prima del palato, anche la vista: per rendere un compleanno, un matrimonio, una laurea o qualsiasi altra occasione di festa, un evento davvero unico, da ricordare. La preparazione di ogni ricetta è spiegata dettagliatamente, passo per passo, cosicché chiunque potrà creare alla perfezione torte personalizzate.
Sunday, March 6, 2011
Stomach Flu Vancouver
9 marzo 2011 La Torta che vorrei di presenta a Napoli con Letizia Grella
Latter-day challenges of launching a cheese that animate the carnival period in Pontelandolfo, Sunni center of the earth on the border with Molise. The traditional game of Ruzzola cheese engage local athletes to Shrove Tuesday, the last day of Carnival.
"This year - says the president of the Pro Loco, Nicola Diglio - There has been a growing interest towards the ancient tradition of tumbles, a game very dear to pontelandolfesi. This ancient tradition - he adds - survives and is strengthened thanks to the passion of our talented players, among which there is a large presence of youth. The program of events has attracted interest, which lets assume that the formula is just launched. We must obviously do more and fielding more and more exciting initiatives, which go to support this ancient game, but the modern charm.
Latter-day challenges of launching a cheese that animate the carnival period in Pontelandolfo, Sunni center of the earth on the border with Molise. The traditional game of Ruzzola cheese engage local athletes Visitors can admire the great athletic and especially the great technical ability that characterizes the pontelandolfesi tradition that have made this a real sport. The Ruzzola is indeed a sport associated with the cones and the country is on the companies 'Asd Ruzzola Cheese' participating in national competitions prepared by the Italian Federation of Traditional Sports and Games (FIGeST). 
Meanwhile continue even appointments included in the bill of 'Carnival tumbling', prepared by the City and the Pro Loco of Pontelandolfo, in collaboration with the Youth Forum, the local group of Civil Defense, the folk group 'Ualanegli Ri', the Slow Food 'Alto Tammaro' and 'Benevento' and the Sunni delegation of the Italian Sommelier. In today's day will be the scene that the youth of the Forum in the afternoon will offer 'Pontelandolfo: Finding the Lost World', a journey through the picturesque old town that will be animated by the play focuses on the myths and legends country world. At 20.00, room John Paul II, an evening of dancing and lots of music, with the performance group 'The Band deviations'. The day of tomorrow, in the morning will again offer the game of tumbles and the opportunity for visitors to try their hand at throwing the cheese. In the afternoon, starting at 14.00, the association folk 'Ri Ualanegli' will launch an entertainment for children and adults with carnival games (the piñata, tug of war, treasure hunt). Tuesday, March 8, the last day of Carnival, at the hall, John Paul II a great carnival dedicated especially to children.
Meanwhile continue even appointments included in the bill of 'Carnival tumbling', prepared by the City and the Pro Loco of Pontelandolfo, in collaboration with the Youth Forum, the local group of Civil Defense, the folk group 'Ualanegli Ri', the Slow Food 'Alto Tammaro' and 'Benevento' and the Sunni delegation of the Italian Sommelier. In today's day will be the scene that the youth of the Forum in the afternoon will offer 'Pontelandolfo: Finding the Lost World', a journey through the picturesque old town that will be animated by the play focuses on the myths and legends country world. At 20.00, room John Paul II, an evening of dancing and lots of music, with the performance group 'The Band deviations'. The day of tomorrow, in the morning will again offer the game of tumbles and the opportunity for visitors to try their hand at throwing the cheese. In the afternoon, starting at 14.00, the association folk 'Ri Ualanegli' will launch an entertainment for children and adults with carnival games (the piñata, tug of war, treasure hunt). Tuesday, March 8, the last day of Carnival, at the hall, John Paul II a great carnival dedicated especially to children. "This year - says the president of the Pro Loco, Nicola Diglio - There has been a growing interest towards the ancient tradition of tumbles, a game very dear to pontelandolfesi. This ancient tradition - he adds - survives and is strengthened thanks to the passion of our talented players, among which there is a large presence of youth. The program of events has attracted interest, which lets assume that the formula is just launched. We must obviously do more and fielding more and more exciting initiatives, which go to support this ancient game, but the modern charm.
Saturday, March 5, 2011
How To Make A Person On Poptropica
6 marzo 2011 Ruzzola del formaggio: le corse dei caci fino a martedì
Speakers: Charles
Bolasco , CEO Slow Food Editore, Giancarlo Gariglio and Fabio
Giavedoni,
editors of the guide. 
E 62 from winning wineries Slow Wine Guide 2011.
Program Day 11.30: Presentation of the 2011 International Wine Slow driving.
16 hours: Tasting of over 100 Italian wines produced by wineries that have achieved by 2011, the Slow Wine "Snail" and other awards. With a light lunch created for the occasion by Antonello Colonna.
For info and credits:
INC - National Institute for Communication:
m.deangelis @ inc-comunicazione.it
- ufficio.stampa @ inc-comunicazione.it
.
Speakers: Charles
Petrini, founder and president of Slow Food Slow Food International, 
Burdese
Roberto, president of Slow Food Italy, Marco Burdese 
Bolasco , CEO Slow Food Editore, Giancarlo Giavedoni,
editors of the guide.
Program Day 11.30: Presentation of the 2011 International Wine Slow driving.
16 hours: Tasting of over 100 Italian wines produced by wineries that have achieved by 2011, the Slow Wine "Snail" and other awards. With a light lunch created for the occasion by Antonello Colonna.
18 hours: "Food, Law and Policy" discussion with Carlo Petrini and Stefano Rodota. Moderate Santo Della Volpe (Auditorium of the Palais des Expositions).
For info and credits:
INC - National Institute for Communication:
m.deangelis @ inc-comunicazione.it
- ufficio.stampa @ inc-comunicazione.it
.
Friday, March 4, 2011
P.g County Police Academy
7 marzo 2011 Presentazione a Roma di Slow Wine da Open Colonna
Another evening at Taverna do 'King and the other confirming the importance of having, in accompaniment to the delicious dishes of Francesco Parrella, not only fine wines but also their creator. Yesterday there was a producer, but the winemaker
Vincenzo Mercurio, who needs no introduction, especially in these days when his name appears in the news along with that of major wine makers and producers. The winemaker is, with the grapes, climate, terrain, and with the manufacturer, the main architect della creazione di un vino ed è un personaggio spesso non citato quando si recensisce e si commenta una buona bottiglia; spesso infatti si tende ad attribuire il merito (o il demerito) della riuscita (o meno) di un prodotto esclusivamente all’azienda che lo produce. Vincenzo Mercurio ha spiegato qual è il ruolo dell’enologo e lo ha fatto presentando alcuni dei suoi vini.
In degustazione: - Falanghina spumante “Malazè” di Cantine Babbo, - Greco di Tufo “Montefusco” 2009 DOCG delle Cantine San Paolo - Fiano di Avellino “Pietramara” 2009 DOCG, delle cantine I Favati - Aglianico spumante “Jacarando” delle Cantine San Paolo. He screen headed tasting Massimo Florio, Head Sommelier Association of Naples, which in the other occasioniaveva helped to appreciate the elegance with wines highlighting the visual, olfactory and gustatory. Thanks to Vincent and Max, the evening was held as usual in an atmosphere of familiarity and friendliness, these have shown great interest and have contributed to the success of the event with speeches, comments, questions. Here are the courses: - skewers of scallops and prawn salsa of guacamole - Feuille of buffalo fish flag with provolone and tomato soup and toasted pine nuts - Dome salmon with risotto and sea-scented sauce zucchini - squid stuffed with escarole and provolone - Chef's Surprise - squid ink sauce to Catania, created by a loyalist of the evening, Lucio Carbone - Chatter and pudding. Source: Communication by Gianni Lamberti
Another evening at Taverna do 'King and the other confirming the importance of having, in accompaniment to the delicious dishes of Francesco Parrella, not only fine wines but also their creator. Yesterday there was a producer, but the winemaker
Vincenzo Mercurio, who needs no introduction, especially in these days when his name appears in the news along with that of major wine makers and producers. The winemaker is, with the grapes, climate, terrain, and with the manufacturer, the main architect della creazione di un vino ed è un personaggio spesso non citato quando si recensisce e si commenta una buona bottiglia; spesso infatti si tende ad attribuire il merito (o il demerito) della riuscita (o meno) di un prodotto esclusivamente all’azienda che lo produce. Vincenzo Mercurio ha spiegato qual è il ruolo dell’enologo e lo ha fatto presentando alcuni dei suoi vini.
In degustazione: - Falanghina spumante “Malazè” di Cantine Babbo, - Greco di Tufo “Montefusco” 2009 DOCG delle Cantine San Paolo - Fiano di Avellino “Pietramara” 2009 DOCG, delle cantine I Favati - Aglianico spumante “Jacarando” delle Cantine San Paolo. He screen headed tasting Massimo Florio, Head Sommelier Association of Naples, which in the other occasioniaveva helped to appreciate the elegance with wines highlighting the visual, olfactory and gustatory. Thanks to Vincent and Max, the evening was held as usual in an atmosphere of familiarity and friendliness, these have shown great interest and have contributed to the success of the event with speeches, comments, questions. Here are the courses: - skewers of scallops and prawn salsa of guacamole - Feuille of buffalo fish flag with provolone and tomato soup and toasted pine nuts - Dome salmon with risotto and sea-scented sauce zucchini - squid stuffed with escarole and provolone - Chef's Surprise - squid ink sauce to Catania, created by a loyalist of the evening, Lucio Carbone - Chatter and pudding. Source: Communication by Gianni Lamberti
Something Simialr To A Wart
3 marzo 2011 Serata degustazione a La Taverna Do Re di Napoli
the capricious Di Matteo
For the series "The best and oldest pizzerias in Naples speak today on the website www.lucianopignataro.it of a local historian. What of Matthews with Nunzio and all Cacialli members, pizza from the heart.
In the heart of Naples beats the heart of Neapolitan pizza. There are many more than ever the pizzerias overlooking the ancient Decumani and on the introduction of attractive streets in which the sun enters a few moments a day. A stone's throw from some of the most interesting angles Via Courts - between Piazza San Gaetano, with its spectacular underground passages, the church of San Lorenzo Maggiore and San Gregorio Armeno cribs, and the square on which projects an imposing facade of the Church of the "Ori" (for its rich ornamentation) of the order of Hieronymite- si trova uno dei locali più popolari e amati della città: la Pizzeria Di Matteo. 
the capricious Di Matteo
For the series "The best and oldest pizzerias in Naples speak today on the website www.lucianopignataro.it of a local historian. What of Matthews with Nunzio and all Cacialli members, pizza from the heart.
In the heart of Naples beats the heart of Neapolitan pizza. There are many more than ever the pizzerias overlooking the ancient Decumani and on the introduction of attractive streets in which the sun enters a few moments a day. A stone's throw from some of the most interesting angles Via Courts - between Piazza San Gaetano, with its spectacular underground passages, the church of San Lorenzo Maggiore and San Gregorio Armeno cribs, and the square on which projects an imposing facade of the Church of the "Ori" (for its rich ornamentation) of the order of Hieronymite- si trova uno dei locali più popolari e amati della città: la Pizzeria Di Matteo.
Pizzeria Di Matteo Via dei Tribunali, 94  80138 Napoli 081 455262 |
How Do I Beat Pangya Festa As Scout?
Monicotterate - Pizzeria con il cuore: Di Matteo a Via Tribunali
qui
qui
), prodotto antico della nostra campagna recuperato. Sul blog di Luciano Pignataro
la ricetta preparata dalla chef Antonella Principe del Luna Galante di Nocera Superiore (Sa) che ho raccolto per il blog. Il plate is inserted in card for a while 'years in the period of honey mushrooms and peppers at the local family of Prince.
la ricetta preparata dalla chef Antonella Principe del Luna Galante di Nocera Superiore (Sa) che ho raccolto per il blog. Il plate is inserted in card for a while 'years in the period of honey mushrooms and peppers at the local family of Prince.
What Converts Input To Output Tv
Monicotterate - Paccheri con il Peperone Cazzone
Limatola Carnival, now in its twenty-first edition continues March 6 and 8 after the first show on February 27 which recorded a resounding success. In
Square has begun this year a wagon inspired patrols Pastellessa of Macerata Campania. The wagon was driven by bottari limatolesi who presented some classical melodies of popular music bell. Limatola Carnival, now in its twenty-first edition continues March 6 and 8 after the first show on February 27 which recorded a resounding success. In
Themes of the other cars are inspired by current events: parade through the streets and Garibaldi Berlusconi. A important moment of the event will be dedicated to the celebrations of the 150th anniversary of the unification of Italy. The event organized by the Pro Loco Limatola
to enliven the square. The strength of this event lies in the exhibition of non-professionals, but people who are passionate about music, singing, dancing, acting for months while they try and try again to set up the shows that can engage the public in a big party. From year to year increase masked people taking to the streets and become involved by inviting rousing live music the dance, accompanied by a choir directed by Guido Giaquinto. The majorettes will perform in the square run by Raffaella Vinciguerra, flag-wavers led by Serena Marotta, the folk group led by Adelaide Calcagno and Rosanna Magliocca and the dance school "Dance Loca" by Maria Antonietta Giordano. February 6 is the host of the Group Caiatia the Pro Loco of Caiazzo which will stage "The twelve months of the year." Tuesday, March 8 you can watch the hilarious dirge staged by the theater group headed by the Pro Loco Silvia Aragosa. Do not miss the gourmet wagon that will distribute free bread with sausage, sardines, bacon and wine. The shows will be held in pomeriggio a partire dalle ore 15 in piazza San Biagio. La manifestazione è arricchita anche quest’anno dalle feste in maschera. Il 5 marzo festa per i bambini a Giardoni e in serata “Carnevale in Paradiso” in collaborazione con il Comitato festa di Rione Paradiso; lunedì 7 marzo sera dopo il corteo funebre che parte da Biancano, si ritorna in piazzetta Trivio, grazie alla collaborazione del Rione Trivio, per la veglia funebre e il cuonsolo, ospiti “I Pulcinella”. La manifestazione si conclude martedì 8 marzo in piazza San Biagio con l’incendio del Carnevale intorno alle 19,30. Info:
http://www.prolocolimatola.it/
, cell. 3771835866.
http://www.prolocolimatola.it/
, cell. 3771835866.
Tuesday, February 8, 2011
Vintage Stereo Receivers.
Premiazione dei vincitori del concorso "Il cinema racconta il lavoro" III edizione
| PREMIAZIONE DEI VINCITORI DEL CONCORSO "IL CINEMA RACCONTA IL LAVORO" III edizione |
| Workshop e Rassegna dei film vincitori e finalisti the 1st and 2nd edition Finalists for 3rd edition: BLACK & WHITE Gianluca Nieddu WOMEN AT THE CENTER OF THE EARTH Valentina Pedicini the desired results and Maisto Enza Maria Cristina De Meo MAN SILVER, Marta Duck NICOLA AND ITS MECHANICAL WORKSHOP Lille Place of BEYOND THE BORDER Simone Lecca RAJA ... Who Came From the Atlantic Alessandro Mace GYPSY 'Marilisa Piga Jury consists of: Edward Winspeare, Ute Leonhardt, Roberto Missiroli, Antonio Zanda, Francesco Bussalai |
| Thursday, 10 February 2011 | Municipal Auditorium, square Dettori, Cagliari 20.00 - Bars Ore 20.30 Premiazione dei vincitori del concorso Il cinema racconta il lavoro . Intervengono: Stefano Tunis, direttore dell'Agenzia regionale per il work Antonio Zanda, Director Humane Society of Cagliari Edward Winspeare, director Ute Leonhardt, producer presents an evening Alberto Urgu Ore 21.30 Proiezione del film RCL, Ridotta Capacità Lavorativa di. A seguire, incontro con il regista Massimiliano Carboni e con il direttore della fotografia Luca Manunza |
| venerdì 11 febbraio 2011 | Cineteca sarda, viale Trieste 126, Cagliari Ore 20.30 Proiezione dei film vincitori della 1ª edizione del concorso: Circular night , Paul Carboni The suitcase Tidiane Cuccu , Antonio Sanna, Umberto Siotto The awakening , Mauritius Usai Level Crossing , Luca Impagliazzo |
| | Film Archive of Sardinia, Viale Trieste 126, Cagliari 20.30 Screening of finalists and winners of the 2nd edition of the competition: Cathedrals sand , Paul Carboni Permit? , Antonio Maciocco Le petit truck , PJ Gambioli - finalist project |
| Sunday, February 13, 2011 | Cinematheque Sardinian Avenue 126 Trieste, Cagliari 20.30 projection of the winners of the 2nd edition of the competition: Black Sun , Daniele Atzeni Carenas , Francesca Balbo |
| From Friday 11th Sunday, February 13, 2011 | Hours 9:00 a.m. to 7:00 p.m. Film Archive of Sardinia, Viale Trieste 126, Cagliari Workshop reserved to the authors of finalists with Edward Winspeare, Ute Leonhardt, Luca Benedetti. |
Friday, January 14, 2011
Fogo De Chao Wedding Reception
Kurosawa - Prossimi appuntamenti in Cineteca
UPCOMING EVENTS IN FILM LIBRARY:
Hall of Humanitarian Society
Viale Trieste, 126 - Cagliari
free admission
;
| Tuesday, January 18, 2011 | OF JAPAN AKIRA KUROSAWA retrospective on the great master of Japanese cinema
at 19.00 Meet Roberta Novielli: Kurosawa's films, a bridge between East and West 20.30 THRONE OF BLOOD Akira Kurosawa Kumonosu Djo , Japan 1957, 110 ' Synopsis : Taken from Macbeth by William Shakespeare. Japan in the sixteenth century, torn by civil war, the noble Taketoki Washizu is predicted to rise to power with the crime, but also the invincibility until the forest will not move to the Castle of the Spider. Washizu has usurped the kingdom to Kuniharu. Revenge will be consumed and the prophecy will come true when the enemy will use the branches of trees to protect themselves from the attack. |
| Thursday, January 20, 2011 | OF JAPAN AKIRA KUROSAWA retrospective on the great master of Japanese cinema
at 19.00 introduction of Antonio Zanda SCANDAL Akira Kurosawa Shubun - Sukyandaru, Japan 1950, 104 ' Synopsis: A avant-garde painter and a young singer of success become the prey of two photographers and are beaten on the cover of a weekly tabloid. The artist sued the paper, but recklessly entrust the case to a avvocaticchio alcoholic, ready to do anything to obtain money to cure the tubercular daughter. at 21.00 The Lower Depths Akira Kurosawa Donzoko , Japan 1957, 124 ' Synopsis: In the bottom of a hole that serves as a landfill is a public dormitory run by a miserable old cinicousuraio and his scheming wife. Inside there are a dozen vagabonds: a prostitute by the big heart, an actor alcolizzato, un nobile decaduto, un ladro e disoccupati d'ogni risma, che sognano, ciascuno a modo suo, un'improbabile evasione dalla miseria della vita in cui sono imprigionati. |
Monday, January 10, 2011
Plucking Ingrown Hairs
Cineteca - Riprende domani la rassegna su Akira Kurosawa
Comune di Cagliari – Assessorato alla Cultura
Società Umanitaria – Cineteca Sarda
Audiovisual Service Provincial - Provincial Library
present the review
Japan's Akira Kurosawa
retrospective on the great master of Japanese cinema
Emperor? They call me the emperor, in my country, but I never asked anyone to kill for my film? I consider myself more of a slave, the slave of the cinema. Certainly in my profession are very demanding, but it was more than I Mizoguchi, and then as a good craftsman is not?
Next meeting
Tuesday, January 11, 2011
h. 19 Meeting with Dario Tomasi : Years difficult: Akira Kurosawa and Japanese cinema after World War II
h. 20:30 screening of the film Stray dog \u200b\u200b(1949, 122 ')
Synopsis: Robbed gun, the young policeman Murakami, disguised as a tramp, sift the slums of Tokyo until the thief identifies and engages with him death struggle. History of police investigation and search of a moral, this extraordinary film is also the initiation of a friendship and a beautiful documentary about a changing city, an excruciating symphony of the slums.
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