Coconut Point Town Center

Awarded Emanuele Rabotti


Emanuele Rabotti was awarded to the winery that has been awarded the Slow Wine Guide 2011, "... the best quality media for all bottles submitted" and remarks: "all the wines reveal the precise and rigorous style that characterizes the activity Monte Rossa in all its aspects, starting with the simplest and most convincing Franciacorta Cuvée Brut Before ... "definition that mirrors the company philosophy: to make great products from simple, as we can define a simple Franciacorta Brut base up to the Cabochon, flagship product.
Il Gambero Red, which won the Tre Bicchieri Cabochon 2005, marked the tenth year for the three glasses, making the first win in Monte Red Star "as a starting point Rabotti-says-certainly not a goal." Also by Gambero Rosso, Italy Guide bubbles have entered the Cabochon 2005 between the 12 "Top Bubbles" of Lombardy calling it "one of the most prestigious labels of Italian." The guide
Duemilavini 2011 Bibenda Ais describes the production of Red Mountain as a "range of absolute value which requires the impressive strength of the taste and scent Cabochon 2005 ...." The Gold Guide of the wines of the Veronelli Cabochon, 2005 one of the four labels of Franciacorta received Three Stars. Drink Driving
Sparkle Sparkling Wine & Cuisine awarded the Franciacorta Sansevé Saten with 5 balls, but after a tough competition among the other wines went into final PR and Cabochon Brut Rosé 2005. And to complete, in the Guide to the excellence of Italian wine, Vin 2011, 2005 Cabochon is placed among the top 100 wines of Italy with 92 points. Results
abroad, Franciacorta Rosé PR won the silver medal in the competition Effervescents Vins de Les meilleurs du monde. A carnet
full of success, then, why make quality wine is the only way to prevail on and criticism on both domestic and foreign markets, as well as being loved by consumers. Fabrizio Del Bimbo

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cutting problems

meantime I can start saying it's his fault, it's always the fault of Mother, who had the bright idea to be born on December 28 each year, forcing me to think two gifts in a few days.
This year I did not think before Christmas and then I'm supposed to go today, that just was not sciopping prepared for, and in fact I went to a giant store near here for not having a lot of road, the kind that touches you at banks also queuing up to pay for (I leave that stuff there all because I hate waiting).
decide to complete an intimate and I realize that exceeded fifty women can make two choices of underwear: hoes that do not seem to be resigned to having reached middle age or old stuff to bring, and with horrible lace bras that seem tarpaulins parachute. Turn to a complete white and easy way to play it safe and order me a size less because he says that those are German and they do things a bigger size. Oh well.
I wrote that I was not in the mood but there was this complete bellissssimo cream / antique pink with black lace over the (beautiful and not a lace doily style) calling me and I could not leave there. I'm going to try it, and tragedy: the size that I've had since my boobs have stopped growing a lot 'of years ago I should CLOSE. And she prices rise "Strange, and they are Italians!" . It is not my fault but oh well it is Christmas I put up only half a kilogram, and I see that I have gone all hard on tits and I did a price increase.
Among those who hate so now there are also men who decide the sizes of bras, and I realize I should make a list, because they would forget categories and it is not right for this to be deprived of my hate.
Despite this, unless I'm in the mood I also bought a sweater and a scarf.

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AnonymLeaks

After seeing on television (even streaming) Gossip Girl and I dreamed that there was a site where you can gossip anonymously, signal horns and send photographic evidence of the ugly shoes that exist in the world. After living
WikiLeaks and the mess that has resulted, though never as a photo of Serina van der Buzzen at the train station in New York. After thinking that
Assange is just a cool, realizing that maybe it's not really cool but only for what he did and then realizing that maybe not blacks are just as important and curly hair.

is after all, born AnonymLeaks , the site where gossip in anonymously to anyone who may know it all already, so I did all this poop of the premise at all.

Like so all white. Click on

new leak and you can write whatever you want, with the title and text and a set of tags that help search. Of course I do not understand why calls to use a service that Anonymization I have no idea what it is and write it in English because I tried to translate it in Italian but I am not able, in essence I guess it is not exactly anonymous.

Unfortunately things written by others will not be displayed automatically, you can only use the method of research while I was far more cool if they had put in the background, or if they put a window where to appear a bit ' phrases random / random / a cock.

Well let's try something at random, to see how it works: I write my name.

just cute, no?

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Astolfi various

quiet walk in front of a shoe store with a window 30 meters long, and I saw him later, boh .. four, five, six years: Astolfo.
Astolfo was not my first boyfriend-boyfriend. In reality it was not for a boyfriend, or maybe flirt a mess that does more than cool.
I was 16, and his second top three. We exchange the number in a roundabout way, he had tried with my friend and then she gave him my number I do not know why. A good relationship, especially in the beginning when millions of messages exchanged during the day but did not greet us if we met in the hallway. Well it was not always so for once we have lemons in the bathroom during the lecture in German, which after a while the teacher 'has sent one of my girlfriend out to see if I was all right: for the record, it was just fine. The
problem was that I wanted and not wanted and then did a little 'fast and loose with the bitch. Oh well, we did it all sooner or later.

Certainly he was no exception. Every night I arrived messages:
Hello, I'm Genevieve, a friend of Astolfo, you know we had a great evening lying on the roof of my house to watch the stars. He is so romantic that leaves you breathless.
Hey Michael, are Ermenegilda, Astolfo not you ever mention me? I'm at home and you know, is half-naked on the couch. I am now coming into the bathroom with her cell phone and then I go to him.
Hello, I am Christopher's best friend Astolfo, left me here by the phone last night. You do not know what you're missing.

had a strange relationship with the mobile: the forgotten everywhere and it seems that anyone who knew him can not wait to scrub to send messages to their contacts, always happens to me. Of course everyone looks at the stars while lying on the roof what does? Send messages to people who do not know. It leaves a half-naked on the couch to wait half an hour.
Then he had great difficulty in identifying the names in the phonebook. I can not count the times that my heart danced to the arrival of Hello baby / sweet / doll / princess bla bla bla (now I say yuck) and answered all happy and sparkling water and he Excuse me? Oops, I dialed the wrong number, it was not you.
I remember once that I have not heard for days and at some point "his brother wrote me that he was in hospital because he had some heart problems. Then came home and was depressed because this heart problem prevented him from continuing his brilliant football career and could not write because I just wanted to pet his dog that had saved his life and found passed out in the garden. They are all plausible stories
eh, looking back I guess he looked too much at the time show.

Alzehimer My memory keeps me from remembering how it ended, I suppose one of you is sick of texting or has finished charging. So
I walked past, looked at me but did not have the slightest reaction so I guess I recognized that. Maybe I should get angry because I have recognized, but I can not tell and thankfully, you know if I stopped to make two words? Chills.

How Long Malar Rash Last?

Satisfaction

This post is for you, F.
you that when I was a poor high school freshman coach teases me, embarrass me wondering who was the better player between you and your friend tanned. You who were so nice and I would sit in the back row and the you were skipping a lot without even looking after those like me who would sit in the middle and not in front to try to appear less geek. Regardless of me who had already glasses to the bottom of the bottle, the unit and do not yet know the spell circles cover-illuminating.
F. You, you're not grown a few inches from your 18 years, and then you stayed a plug, which you fill inciccionito and you still have too much hair gel. You that every time I bring the pictures to develop the jokes I make about what's in the photos. "Did you graduate? What good girl, you could invite to the party though. Well come on, you always have time for a toast ".

F.; but go vaaaaa.

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's Christmas eh .. Grey's Anatomy

Oh it's Christmas time for gifts! Since

nots (lovingly called "Cruz" at home) I put the money there but I think the officer gifts and going to shows: Gift for Mother and Father of the money and vice versa, a brother and other people present in the common range. Nothing gifts outside the family, why? Boh.

not understand those who say they hate to make gifts, because I really like thinking about what everyone might like, look for the right thing to do packages, look at his face when discarded.

In my family these concepts are obscure: each has its own surprise package under the tree except me, of course, to gifts for others I think, so there's a surprise, but nobody thinks of me. Mother begins in late November to ask What do you want for Christmas? I each year pissed me repeating that she must think and every year that ends in mid-December we are going to take a gift for me: clothes, always, then why not my money and I do ask for trouble and then take advantage of Christmas and birthday if I want something particular ( Michael found a job).

This year is a bag, pretty and blue. What a little 'I'm already regretting because where the hell I go with a blue bag? With what I put? But the bags need to be combined or not? It's not that I have four million in all colors I. .. Oh well.

Among other things I've already put into operation, so for me this year no gifts under the tree, except that perhaps the packet proforma usually think of Mother: pajamas, Underwear, or foundation / mascara / pencil / spell if I finished. stuff you need.

But the gifts were not just something that you do not buy it? The fair futility?

But this year I'm late, I decided a perfume for Mother but I do not know which one. Of course something like that to me also that I buy something else to do, but it is a mess because I like the fragrances for men and no one can take away my Allure Homme and ArmaniMania.

For Father I have made a scarf, but put it in because her date was broken (useful gift, ed) and then? It leaves little package? I do not like.

And Brother? Boh .. I thought the book just came out of milan but 30 € for a book of Milan seems a bit 'too much. Ah

it, that Mother's birthday on December 28 and if there is one gift you angry and then I have to think of two.

Have A Cold Sore Throat With Flem And Blood

Metedivine The guide also in Florence


In December there will be the presentation of the guide MeteDivine 2011, created by Publisher Witaly, conceived and curated by journalist and traveler Luigi Cremona and Lorenza Vitali decades specializing in the hospitality industry and catering. The road shows touches the main cities of Italy, in which they were selected, in driving some of the most luxurious hotels, which have a high quality catering.

Rome Hotel Eden Wednesday, December 15 at 12:30
Milan Hotel Bulgari Thursday, December 16 at 12:30
Florence Four Seasons Friday, December 17 at 11:30
Lecce Risorgimento Resort Saturday, December 18 at 12:30
Paestum Hotel Savoy Beach Sunday, December 19 at 12:30


More than 100 addresses that combine class and prestige and are home to restaurants Popular, comfortable rooms, often of very high level. More than 100 addresses
especially useful to have dinner and then sleep in the same place without stress.
A book that tells in more than 300 pages of a united Italy from the good, the beautiful, the location, often unforgettable.
A book made to dream ... maybe in two!

Each address, either Gourmet Hotel, then underground structure in general is large, both Locanda del Gusto, maybe smaller and located in the area or cellar or guest house open to the public, is presented in Italian and in English with pictures of the place, the chef and accompanied by a recipe execution.
At the end of January the website will also be active in both Italian and English version, which will provide constant updates about reviews, Lorenza and Luigi gradually over the year, with new recipes, new images and service gourmet travelers and more generally for all lovers of beauty and comfort declined in all its forms.

Witaly Publisher Largo Library, 89 - Rome tel +39 347 30 23607-06833 96 748 - fax 06 622 77 027

Fabrizio Del Bimbo

What Shortness Of Breath Could Mean

A love born so long ago, the first episode aired on Italy that I watched with a mother. We

its seventh season, a season a year then it means that when it started I was 17? Now I can explain many things, I was young and stupid and did not understand.

At first I was madly in love Dr. Strangelove and his beautiful hair, I hated Addison to death after having made him horns with McSteamy an asshole, he returned to break the story of Derek and Meredith. That even then she was nice to me, the classic character who has all the problems of the world and exaggerated things. And the voice of the voice acting has always made me shudder. In short, everything was beautiful thanks to Derek. She was nasty
gnoccone Izzie because they always something wrong I can not bear (it's a bit 'the same effect that makes me Serina van der Buzzen), but also because it was the muffins when I was sad and I do muffins when I'm depressed and I broke the balls. The others were all more or less indifferent, you want to compare with the hair of Strangelove. And that look, eeh. What then, in the first few episodes I thought were really cool, will be seven years, after I am gone for him.

Then I figured out how things work and I started to pass me by a friend with adsl stakes in English and Italian into English has changed everything but everything.
I fell in love with a voice with that shit that you do not even feel it when you talk? Ok, hair and eyes from boiled fish as you like, but there is a limit. So hello hello welcome McDreamy and McSteamy. Avoid putting a half-naked photos for good taste, and I admit to having searched for sincerity. With those eyes thin ( if someone wanted to find a boyfriend take note: flowing hair and thin eyes, thanks always ). And have you heard? Then let us say, a bit 'all dream of living the story of Little Grey, the super cool to fall in love that makes it different every night and turn it into a good boy. It is impossible to know, I wrote dream indeed.
One thing has not changed, Meredith is annoying in both Italian and English.

Although this is still the star of one of those that I consider the important moments of all time, namely the scene "Pick me, choose me, love me" that makes you cry a lot because when someone is crying and Meredith cries I cry. Come to think of the finish of the first season is a terrible thing "Meredith I'm so sorry, so sorry a shit Strangelove.
Tears, many, even when Danny died. And when Danny comes back, oh well, I had quickly realized that she had a tumor. And George! Poor George, it took me a lot to understand why Meredith was screaming like that, how sad. How can we forget
"Mark teach me. Teach me. Teach me." teach me words to me Mark. Last

detail that's it. Callie: that woman balls. Yeah yeah I know it's a TV show and then it must necessarily happen because of all the colors if everything was straight, then everything would end in two episodes and Beautiful is not explained. But Callie does not make sense.
And then above all, the last point: you're in the shower by Mark Sloan, and what you do? You brush your teeth? In what universe? And no, the fact that you are a lesbian is not sufficient justification.

end of the episode

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The mood

I have a headache
Watch I mean, this morning I have a circle that almost makes me cry!

Once I broke the little finger
I have broken my arm!

I went on vacation a week in Sardinia
Ah I have been there a month!

They are really good, I got 30!
I'm more talented, I got 31!

I'm really unlucky, I got 17.
I am most unlucky, I got 16!

I can not bear.
No way, there are people that you can say what they want, they have already done. Not only that, they did better or worse than you as appropriate, making what you're telling pointless and uninteresting.
And this makes me shoot the ball now, it's midnight and I do not want to go to bed because the heater does not work for two days and my room there are the penguins dancing to the beauty of 11 degrees on the icy layer covering the parquet.

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Referer # 2

Here I would like particularly.

I feel sorry for you guys, here's clubs there is not even for me.

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How crazy

16.07. Men and women have just finished. It
balls that I look at it, and look even 90% of those who say they do not watch it. A few bales, at this time I have nothing to do and I am alone at home and collapse on the couch laughing.
In reality in this period mica laugh much, because there are elements that make me want to throw the television out the window or just turn off. Among other things, there's not even that Frederick was a very cool and had great hair, oh well seemed like a cod insteccato and was not able to speak five words make sense in a row without losing, however, sitting quiet and still had a great cool (despite being blond).
now remained only 50 years old psychopathic screaming behind them all and all, and she makes me want to throw the television out the window. It breaks so much that can make me be a nice lamp, plated with long fake nails that I would see a good fight in high school in a film set in Harlem.
But I trust in Mary, the mother of all presentations and queen of all women. Each episode looks at the moment such a mess that's going to force her to speak: she alone has the power to silence all the chickens we still see the bad and the face that would dig a hole on the studio floor or, alternatively, to kill Maria in agony. Today, the psychopath has done almost crying, he was biting his lips to try and resist type I cry when I see someone on television or in the last six minutes of all the episodes of Grey's Anatomy.
(Post it to: Write Grey's Anatomy, but only if the episode tonight is like my decision.)

Then we summarize in my next life is already decided that I will be Sienna Miller (after a lifetime of non-chick there wants to be a supergnocca) and after that I want to be Maria de Filippi. If I could eliminate the details of a particular Costanzo as husband would not just.

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Tuscan Vin Santo and Vin Santo Gambellara compared



Vinsanto is a products are most linked to the memory of our people, conjures up the image of the country, in rural areas, the farm family.
Did you know that this wine is produced only in three Italian regions: Tuscany, Trentino and Veneto. Speaking before
Tuscany, there was no family that did not have at home (and most of this tradition is still alive, especially in peripheral centers) a bottle vinsanto to offer the visitor. It 'a symbol of friendship and hospitality always offered to those who visit. The protagonist of choice for every occasion that deserved a toast. It was in use in farming families meet in the last Carnival day and celebrate Cenci and vinsanto. Symbol also gained a degree of affluence, was held in high esteem and even the lower classes, they remained without (always offered a glass of Vin Santo). Enjoyed by women, for which was another wine that "sweet wine" (considered more feminine), which was "preserved" for the periods of pregnancy and after childbirth.

of this noble wine, which enjoys a great reputation, so much so little is known that the literature more or less specific topic not recalled until the second half of the 700. Also why it is called vin santo, there is no reliable documentation, but there are eight cases. A name related to the Council of Florence in 1439, namely the Archbishop of Nicaea - Bressarione that in sampling a glass of sweet wine at the end of the banquet said "Xantos" (referred to a wine similar to the original Xantos). The guests understood that the term had been cried to enhance the wine served. It seems that before that the council was called Vin Santo Vin Pretto "(pure, pure, not mixed). This term is used in our campaigns to identify the wine is not watered down.

vinsanto, however, brings us back to the custom typical of the grapes to dry like other products, such as bush tomatoes and figs. Up to 700 there was no talk of Vin Santo wine making treaties, but was produced in Tuscany for a long time ago, a wine made from grapes, "the bird's eye". Some winemakers support the hypothesis that in Tuscany there was just one grape variety that bird's eye. According to D. Falchini (XVIII - Treaty of Agriculture) the bird's eye pattern was obtained from grapes: Trebbiano, Moscato di Siracusa Canaiolo. This wine is widely argued for the first time since Villafranca (1773 Oneologia Toscano) to instruct on "Way to make Vin Santo," and only white grapes go nell'uvaggio: Trebbiano and Malvasia del Chianti. The quality of

Vinsanto depends on many factors: the grapes - the grapes on the duration of withering reeds - the pressing - the characteristics of Vin Santo and the year. Interestingly, for, get after a period of three years in cask, 25 liters of vin santo, you need a ton of fresh grapes. The suitable time to produce the Vin Santo is the one between Christmas el 'Epiphany and are good "barrels" of wood and the "mother". To maintain the Vin Santo is the keg smeared with tar. This explains why the real Vinsanto not cheap. Quality and taste are well worth a small sacrifice in the interest of health, because the vin santo is a good digestive.


Speaking of Veneto, Vin Santo Gambellara is unique because it is unique in the world, and so far unknown, is the yeast that characterizes it. He discovered, in the International Biodiversity, the University of Verona, and he intends to call Zygosaccharomyces gambellarensis, to tie it inextricably with the territory of origin. This
what emerged from the conference "Design process improvement of drying and processing of grapes and characterization of Gambellara Vin Santo, which was held in the cellar Vignato Virgil Gambellara.
The aims of this project years, started in 2004, were presented in opening remarks by the coordinator Angie Maule, who was also sponsor research and motor: "We have recovered 50-year history where the Vin Santo seemed lost thanks to this research - said Maule - and we finally did some 'clarity about the differences between us should be Recioto and Vin Santo. "
Roberto Ferrarini Professor, Department of Biotechnology, University of Verona, has instead shown that the study was done on the kinetics of drying and their influence on the final product, the presence of noble rot Botrytis cinerea in grapes, which seems to be not conclusive, and the identification a shared sensory profile of Vin Santo.
to Professor Sandra Torriani, but the burden of explaining the large audience the discovery of this new species of yeast and the identification of five strains of yeasts that can be used as a valuable tool to better manage the fermentation process, so important for the quality of Vin Santo.
"The Consortium will continue in the coming years the research - said President Joseph Zonin - with the microvinification designed to study better and to enhance the yeasts atutoctoni identified by the Working Group of the University of Verona."
The conference, organized by the Consorzio Tutela Vini DOC Gambellara was possible thanks to the Chamber of Commerce of Vicenza, the Province of Vicenza, Banca Popolare di Vicenza, Veneto Region and Veneto wine district, the towns of Gambellara, Montebello Vicentino, and Zermeghedo Montorso Vicentino.

Nicoletta Curradi

How Often Can You Donate Double Red

"30 years in a glass,"



proclaimed the winner of the National Design
"30 years in a glass."




E 'MATTEO CRISIS, student of Design of Politecnico di Milano, with the "MILLEQUATTROCENTOTRENTASEI", inspired by the glass dome by Brunelleschi, whose design will be incorporated into IVV catalog industry Vetraria Valdarnese

November 28, 2010 - EX3 Centre for Contemporary Art, Florence

Saturday, November 27, in the spaces EX3, the new Centre for Contemporary Art in Florence, FLORENCE CONVIVIUM celebrated with a large evening calls, the 30 years of experience in the field of gastronomy and hospitality on that occasion was declared the winner of the National Design Competition "30 years in a glass,"

The competition has seen as winner Mat CRISIS, a student of the Polytechnic of Milan under the project entitled "Millequattrocentotrentasei. We read in giudiizio expressed by the Jury of Quality "The project is inspired by the harmony of Brunelleschi's Dome, which draws the ribs and the architectural perfection. Apply the idea of \u200b\u200bthe glass, they become clear and strong identification signs. "

Satisfaction by CONVIVIUM FLORENCE, but also to IVV and EX3. The participation of students of Design of the most important national institutions in this initiative has been varied and dynamic are the numbers to confirm this: 80 entries, 37 projects and five finalists came from schools and faculties of Italy's most prestigious jury analyzed by the exceptional quality. All projects had in common a remarkable creativity as well as a very versatile design, despite the technical limitations under the ban, imposed by the more sophisticated production techniques working glass. In addition, projects have arrived sent a strong signal showing dynamism and energy that is circulating in the younger members of society, this is an important omen for the future of the glass industry of excellence.

"30 years in a glass" is an initiative designed to celebrate in a unique and stimulating the first 30 years of Convivium Firenze, Florence-based company a leader in catering excellence in Italy, through the establishment of a competition for designers - members and / or qualified in the best Italian institutions - seeking to create 1 glass of that story and interpret values \u200b\u200band craftsmanship excellence expressed by the two partners of the project, Convivium Firenze and IVV. In this context

Convivium Firenze, in collaboration with IVV - Industria Vetraria Valdarnese and EX3 Centre for Contemporary Art, has launched successfully, a special "challenge" to talk about the art of receiving, with a careful look at contemporary and the world of creativity that increasingly accompanies the work of the best catering.

The competition included two facets of the project: a custom glass CONVIVIUM FLORENCE, to be produced which will be used exclusively in the best opportunities and banqueting an 'other version, for the general public and included in the catalog of the collections IVV. The winning project involves the construction of a first prototype by the end of December 2010.

The realization of the object respond to some specific technical parameters, defined in the contract, including the fact that the glass must be made crystal glass bio colorless, transparent and printed format. Creativity is expressed in the form and / or view or texture, but also in the choice of the name, so as to better characterize and stress the idea of \u200b\u200b"unique". Basal

use the object in question, working multifunctionality of the glass, its adaptability to different products (water, wine, soft drinks ...) and the activity of a caterer. One of the input: the coherence with the history of IVV and CONVIVIUM FLORENCE, or reflect the Florentine tradition (think the old model of the glass bar or tavern ..) but also objects used in medieval and linked to the activities of Corporations of the Arts Minor.

Admission was reserved for members designers and / or graduated from the following institutions:
ISIA, Florence, IED, Domus Academy; IUAV, Venice, Politecnico, Milan, Faculty of Architecture of the University of Florence.



Design Studio and organization
Blacks Torrigiani
www.torrigiani.com
eventi@torrigiani.com


Nicoletta Curradi

Alice In Wonderland Monologe

declared the winner under the tree ... Adopt a line of Farm Sant'Appiano




Sant'Appiano The Farm offers the opportunity for Christmas to produce its own wine in the heart of Chianti.


A bottle of wine for Christmas is a gift always appreciated. Even more if under the tree is not just the bottle but the entire manufacturing process that generated it.
This unique gift idea this year is being proposed by the Farm Sant'Appiano one of the oldest farmhouses in Tuscany, producing Chianti DOCG, which gave away a few months ago the project "Adopt a row in Chianti", whereby the wine lovers can finally produce a wine of its own only 100 €.
friends, wives, husbands and families in general, and lovers of the vine and its fruit will be able to paint more of the red Christmas 2010 of their loved ones join the "Club Santappiano" through which the member in addition to being able to enjoy special discounts price of the accommodation of the farm, will participate in "practice" of the vineyard and the winery, learn "hands on" the art of making good wine than to receive regular newsletters on the main activities and news on the progress of the plant adopted. Once you have chosen the row to be taken, the members will be informed on the typical business operations such as pruning between January and February, the spollonatura in May, the sfemminellatura and shearing in June-July, the thinning in August, the harvest in September, the racking and tasting during aging, but also learn how to recognize the vines, which treatments to use against major pests of the vine, and eventually receive personalized fifteen bottles of Chianti.

Instead of the usual gift Sant'Appiano Farm offers a passionate and exciting gift to give a single package all the treasures of one of the most beautiful and evocative of the world, its different seasons in which it is born and grows the grapes, the techniques by which man is shaped in a unique product because the label does not recite the name of a company, but to those who have just made a new vigneron.




To receive information on how to "adopt" just call the sales manager at Pierre Bertini +39.335.335073 or contact the company by e-mail: info@santappiano.it

Farm Sant'Appiano
Address: Street Sant'Appiano, 11 50021 Barberino Val d'Elsa
FI
Tel +39 055 8075541 - Fax +39 055 8066242 - info@santappiano.it
www.santappiano.it

Nicoletta Curradi

Ravenriley Holding A Sign

Project POGAS Casalbuono - Authentic Villages of Italy

Project POGAS Casalbuono
Authentic Villages of Italy

Youth Villages

"Youth Villages is a project BAI winner of the Association of the notice referred to "actions to young people" as per the Decree of the Head of Mission Structure called "Department of Youth No. 6 / 2009 of 03/06/2009.

For our Authentic Villages is indispensable to encourage young people to remain in the territory by helping them to take responsibility and participate actively in public life and civil and sharing between generations and between cultures, without necessarily having to abandon the place of origin. What are the reasons why a young man to remain in the village, what and under what conditions a young person is willing to do to contribute to the vitality and attractiveness of that village, as the knowledge and resources of the values \u200b\u200bthat bind people to the village and that they interact with the outside is able to strengthen the sense of collective identity of the past and now? The Youth Villages project aims to address these questions by increasing the cultural competence of young people, promoting their creativity and their ability to deal locally and across the board by integrating its initiatives with those already present in the villages for young people.
The 12 participating communities and co-financiers of the project are: Barry (AQ), Casalbuono (SA), Cortemilia (CN), Fara San Martino (CH), Galtellì (NU), Giffoni Sei Casali (SA) Levice (CN), Melissa (KR), Melpignano (LE), Sauris (UD), Sutrio (UD), Tresigallo (FE).
Laboratories identity are organized by local associations and cooperatives in cooperation with public administration and coordination with the National Association. The activities have as their main themes: local identity as a value, knowledge of places and geographical mobility for growth as human and cultural dialogue between cultures, and is aimed at boys aged between 15 and 21 years.
The young participants will carry out activities, works, and creative productions that will be presented circuited during and at the end of the project.

PHOTO GALLERY http://www.flickr.com/photos/fagiolidicasalbuono/sets/72157625431963498/

Community Service Letter For Alpha's

Casalbuono beans, love for quality.

beans Casalbuono

is a traditional product of High Quality, subject to the protection and enhancement project that has seen players a group of local farmers guardians, supported by the University of Basilicata, the Institute of Horticulture CRA Pontecagnano , by the Town Council, the Community Montana Vallo di Diano ", the Province of Salerno.

this project which sought to recover the one hand local ecotypes of this unique product unmatched by organoleptic characteristics, thereby protecting biodiversity, and the other to enhance the production through the certification process.

The recovery of local seeds, for decades kept and selected annually, the implementation of field trials have allowed to characterize the product and multiply it by the definition of production rules, the choice of brand and drafting of the Regulation to use it, were the main stages of an exciting and fascinating journey, though not easy.

Today the name "beans Casalbuono" is limited to local landraces of beans that meet the conditions and requirements specified in the product approved by DGC N ° 54 of 28/05/2010 and distinguished by Collective Mark filed with the Chamber of Commerce of Salerno No. SA2010C000029.

The regulations, certify and maintain the quality of the product, the production area (Land at altitudes above 600 m above sea level, cool, deep and fertile with good water retention capacity, bounded by the river Heat, ranging from the location "in the town of Dry Valley Casaletto Spartan, the entire administrative area of City of Casalbuono, until you reach "Pigpen Bridge" along the margins of the river in the town of Montesano on Marcellana), the exclusive use of local landraces cultivated according to the ancient and traditional farming techniques, the absence of herbicides, product selection by hand, nature conservation, perhaps with the traditional bay leaf, placing the center of attention at a glance the quality and authenticity through a conventional production and sustainable, environmentally responsible and a symbol of the local rural culture.

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BEANS AND CHICORY

" Fasulo ə and ccicoria"

(name of the dialect typical dish)

BEANS AND CHICORY

PORTIONS: serves 4 people

INGREDIENTS:

• 300 g. Bean laughed Casalbuono dried
• 1 kg. wild chicory raw
• 100 g. of pork rind
• 100 g. of bacon or 2 tablespoons extra virgin olive
• 1 clove garlic
• salt

PREPARATION

laughed Cook beans in a pot large Casalbuono;

to join beans, chicory, boiled half cooked and the pork skin already cooked and cut into cubes;

add the sauce with the garlic in lard sfritto (arracciatora) or oil.

to stir over a low heat.

"This soup is eaten with bread or freselle"

recipes by Viola Annunziata, an expert on folk tradition .

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bean soup with bean soup rind

" Fasulo ə cu Coria "

(name of the dialect typical dish)

bean soup with rind

PORTIONS: dose for 4

INGREDIENTS:

• 300 g. S. Bean Anter 'buckets of Casalbuono
• 200 g. of pork rind
• 2 cloves garlic
• 2 tablespoons extra virgin olive
• 1 tablespoon of powdered pepper
• salt

PREPARATION

Cook the beans S. Anter 'of Casalbuono along with pork rind, cut into small pieces;

When cooked, season with pepper powder sfritta oil,

add the salt and pour beans served in a bowl, or in individual dishes on freselle or stale bread.

"This bean soup can be prepared with the sausage fat (nnoglia) or with boiled pig's feet"

Recipe by Annunziata of Viola, an expert in folk tradition.

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" Fasulo assignable ə ə "

(Dialect Name Pot Typical)

Bean Soup

PORTIONS: dose for 4

INGREDIENTS:

• 400 g. S. Bean Anter 'buckets of Casalbuono
• 2 cloves garlic
• 2 tablespoons extra virgin olive
• powder 1 tablespoon pepper
• salt

PREPARATION

S. Cook Beans Anter 'Casalbuono of the pot;

once cooked to gild the cloves of garlic in oil;

remove the pan from the heat;

remove the garlic, add the pepper powder We add a tablespoon of water in the beans;

pay seasoning in the pot, mix well to a low heat.

"This bean soup is eaten with bread or freselle"

recipes by Viola Annunziata, an expert on folk tradition .

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" Fasulo ə to nzalata "

(name of the dialect typical dish)

salad of cannellini beans

PORTIONS: dose for 4

INGREDIENTS:

• 400 g. Cannellini beans with Casalbuono dried
• 1 clove garlic
• 2 tablespoons extra virgin olive
• salt

PREPARATION

Cook the beans for Casalbuono and a dressing with the chopped garlic, extra virgin olive oil and salt, leaving a bit of cooking water to soak the bread.

Serve cold.

recipes by Viola Annunziata, an expert in folk tradition.

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salad of cannellini beans beans Casalbuono Cilento

beans Casalbuono Cilento
September 26, 2008

Maristella Di Martino

Slow Food Community Food
Whites, blacks and reds, but there are also brown, or simply clear to gray. Their shape can be spherical, cylindrical or rounded, but also tending to round or slightly elongated, there are, in fact, thirteen different varieties: the beans, the tabaccanti, types and Russian climbers', yet the San Pasquale, the Sant'Anter, those known as rice or beans, peas, munaciedd, the panzariedd, the Pasquale Rocco, blacks, and finally, the ciutariedd and Lardaro. The beans Casalbuono, however, considered in any cultivar, are mostly unknown to the public Gourmet, experts and amateurs of good food away because the pages of the most popular magazines and newspapers with more beds.
Today, finally, a group of young people living in this small town of Salerno - a few thousand souls live in it, along the river Heat, six hundred meters above sea level - Sebastian and Joseph Rofrano Elephant in the lead, among other things authors also preliminary research that has surveyed all the existing varieties highlighting its organoleptic and nutritional characteristics, decided to bet on this important resource and promote the work of the 73 producers who grow between Bagnoli, Valle d'Alessio, Willow, King's Bridge, Brignacolo, ischemic and Vallone Salese, all places that arise in the surrounding countryside Casalbuono between Lagonegro and Montesano on Marcellana. And they know the facts - their first public appearance was at Terra Madre, an event organized by Slow Food Campania 20 to 21 September last, at the Stazione Marittima di Napoli - telling their challenge with great enthusiasm in an attempt to sensitize journalists experts and the merely curious, uniqueness of the product. Today Casalbuono the rudder remains in the hands of these brave farmers, of which 38% retirees, 34% farmers and the remaining 28% of operators who are dedicated to the earth as a second activities or simply as a hobby, with determination to preserve the farming techniques of the past, taking care to sow with the expertise learned by expert hands and once more experienced of them ristoccia , dialect word which still is called the field with the remnants of the cereal harvest dates back to the autumn and winter that preceded the bean.
The land is irrigated first, to allow a general softening of the soil and after a rest of three days to go to seed itself into the grooves already in place. There was a time when these vegetables were transported to a typical bag and then be exchanged for other products, even if already in the fifties some of the other more forward-looking merchant saw its potential and began marketing them in the markets of neighboring municipalities, including Polla, Consilina Hall, Sapri and Lagonegro and pushed even more daring in Naples and Salerno. It must in any case to the railway Sicignano Lagonegro-opened in 1892 the fortunes of this bean, despite a Casalbuono its presence is documented since the beginning of the thirteenth century. It is in virtue of a nearly thousand-year history that the attention of Sebastian and Joseph Elefante Rofrano focused on product excellence can and should be the future development not only of Casalbuono but the entire Valley of the Heat. But how were prepared
these vegetables? Considered for years the meat of the poor since they have been for decades the main source of protein for generations remained a luxury for which veal, beef or pork, cooked without water bath were daily and never add cold water to ensure that the beans are peeled out leaving the meat in that case would have gone irretrievably lost in the cooking liquid. Eighty grandma still handsome tells us that his mother cooks them near the fire in an earthenware pot because "the earth is in the ground and die." Is the main ingredient, the one that absolutely could not miss was the patient because cooking takes hours and hours in silence and the utmost attention to every gesture. In this container, then you also put the beans first and the potatoes cut into pieces and the result was mouth-watering. And it was a big party around the fireplace when the girls even more diligent to participate was given, though always under the strict surveillance of the elderly, the secrets of those already made. None would dare give up the magical ritual of sbaccellatura, the beating with a stick and cleaning up with cirnicchio then to arrive at the dinner table unforgettable flavor dishes such as beans and lagane with beans that had provided even the minimum contribution waiting to be quickly great.

http://www.lucianopignataro.it/a/i-fagioli-di-casalbuono-nel-cilento/4709/

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SEAL - FARM "Le Cascine"

SEAL - FARM "Le Cascine "

a farm with a difference of a Traditional Farm.


RESTAURANT
Rustic and elegant, the local cuisine.
meat and fish dishes, homemade pasta, pizza oven. Also
banquet: dinners, buffets, and weddings. Wide
selection of local, regional and national.

PRODUCTS
the estate you will find a wide range of quality products, which replenish your pantry and your kitchen for authenticity and flavor.

The taste and freshness that we are farmers, we produce directly to the experience of generations, are hard to find elsewhere.
Take a tour and visit us and find the taste of the flavors following the rhythms of the seasons, and discover the little treasures of the estate "Le Cascine".

ROOMS AND HOSPITALITY '
Guests can stay at the estate "Le Cascine" in 8 spacious and well furnished rooms (all with bathroom), equipped with every comfort. The atmosphere is quiet and cozy.
The breakfast room is an ideal place for moments of meeting for the tasting of farm products (jams, wine, honey, sausages ...). It 'also a suitable environment to accommodate business meetings and relaxing.

http://www.tenutalecascine.it/

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YOUTH VILLAGES

"Young Towns" is a project of BAI winner of the invitation referred to "actions to young people" as per the Decree of the Head of Mission Structure known "Department of Youth No. 6 / 2009 of 03/06/2009.

For our Authentic Villages is indispensable to encourage young people to remain in the territory by helping them to take responsibility and participate actively in public life and civil and sharing between generations and between cultures, without necessarily having to leave the place of origin. What are the reasons why a young man to remain in the village, what and under what conditions a young person is willing to do to contribute to the vitality and attractiveness of that village, as the knowledge and resources of the values \u200b\u200bthat bind people to the village and that make it interact with the outside is able to strengthen the sense of collective identity of the past and now? The Youth Villages project aims to address these questions by increasing the cultural competence of young people, promoting their creativity and their ability to deal locally and across the board by integrating its initiatives with those already present in the villages for young people.
The 12 participating communities and co-financiers of the project are: Barry (AQ), Casalbuono (SA) , Cortemilia (CN), Fara San Martino (CH), Galtellì (NU), Giffoni Sei Casali (SA) , Levice (CN), Melissa (KR), Melpignano (LE), Sauris (UD), Sutrio (UD), Tresigallo (FE).
Laboratories identity are organized by local associations and cooperatives in cooperation with public administration and coordination with the National Association. The activities have as their main themes: local identity as a value, knowledge of places and geographical mobility for growth human and cultural dialogue between cultures, and is aimed at boys aged between 15 and 21 years.
The young participants will carry out activities, works, and creative productions that will be presented circuited during and at the end of the project.

www.borghiautenticiditalia.it

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Farm "FOOD CENT" and Beans with

Hundred Tastes was founded in 1990 as a commercial enterprise aimed at the production and sale direct products of the forest, cold cuts and cheeses.

Hundred Tastes has embraced the needs of an increasingly looking for natural products and natural environment and local culture.

The woodland products, mushrooms, honey mushrooms, and many other varieties are directly collected and checked before being processed with care and stored in oil.

The pigs are reared on their own, in the tradition of farming and products are selected, only the best working and cured meats as I was done once in the period between November and February.

The capicollo, the brawn and sausages take a color and flavor that conjure up sensations and flavors that seemed lost.

One of the strengths of the company is the use of organically grown vegetables from the garden that are picked fresh in the period from July to September and stored in oil.

Finally, notable is the production of vegetables, particularly beans of the traditional varieties, which are marketed both fresh and dried.

Hundred Tastes has made authenticity and quality of manufactured products to its corporate philosophy and mission.

FARM

CENT FOOD of Maria Curcio

C.da Tempa Vernio - Casalbuono (SA)

STORE ROAD FUND 585 WALNUT VALLEY - Riverside (PZ)

Tel 0975.46299 - Cell 335.6852934 / 389.4765113

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CAVATELLI THE DUST OF PEPPERS WITH BEANS NOODLES

CAVATELLI AND BEANS WITH POWDER PEPPERS

Cavatieddi Fasulo and put the cu. (typical traditional Teggianese)

INGREDIENTS:

• cavatieddi handmade
• beans
• put (powdered red pepper)
• garlic, oil and salt

PREPARATION:

In a pan put oil and garlic and sauté. When the garlic and 'blond remove it and put the oil yourself is a bit' of water. Cook over low heat until water evaporates. Apart from cooking the beans in cones, cavatieddi in salt water. When cavatieddi are not fully cooked, drain and add the beans to the pot and bring it with oil. Stir over heat for a few minutes. Serve with parsley and raw aside some 'spicy. Dish very enjoyable during the medieval festival at the Table of the Princess Constance.

Traditional Recipe Teggianese edited by Mr. Maria Gangone

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"Abbottap ə zziend ə "or " The γ an ə and ffasul ə "

(Title dialect Pot Typical)

NOODLES WITH BEANS

PORTIONS: dose for 4

INGREDIENTS: • 400 g. of wheat flour

• 300 g. of dried beans Casalbuono

• 1 tablespoon spoon of pepper powder

• 2 cloves garlic

• oil and salt

PREPARATION

For the noodles:

Arrange a mound on work surface, the hard wheat flour, add water and salt, mix until a smooth paste, roll out the dough with rolling pin, reduced to a thin sheet, dust the dough with flour and fold in on itself, cut the folded dough into strips about an inch in width, enlarge, dust again with flour and let dry.

For the dish:

Cook beans separately in the "pot" and the noodles into the pot, drain some water from the noodles and add to beans, to gild two cloves of garlic in the oil and remove them before pouring the powder of pepper, pour the sauce into the pan, stir thoroughly and leave stir over low heat.

recipes by Viola Annunziata, an expert in folk tradition.

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