Testo & Foto © Cesare Zucca
La mia dieta dice “niente pane”... ma devo ammettere che ho trasgredito (alla grande) in occasione di un saporitissimo weekend nell’incanto del Gargano, Puglia, dove si è vissuto un percorso tra sacralità e tradizioni, tra leggende e storie di oggi.
In occasione dell’evento Grani Futuri 2025 è nato un itinerario tra i luoghi più mistici del Gargano, dal Convento di San Marco in Lamis, al mistico Santuario di San Matteo allo straordinario Santuario di San Michele Arcangelo , passando per il Convento di Padre Pio a San Giovanni Rotondo., dove devoti di tutto il mondo si recano in pellegrinaggio.
Grazie alla guida di Michele Bruno, mi sono immerso nei paesaggi aperti del Tavoliere delle Puglie, tra le spighe mature dei campi di Zilletta di Brancia.
Grani antichi, farine vive e storie contadine ci conducono alla radice di un pane che racconta la terra di chi ancora oggi sa custodire il tempo. Nei campi assolati, rivivono la mietitura a mano e la molitura a pietra, con la pazienza e la bellezza delle origini. Verissimo lo slogan “Se l’amore avesse un profumo, sarebbe quello del pane appena sfornato”
Nell’oasi all’aperto del Convento di Stignano. a due passi da San Marco in Lamis, si è celebrato un rito serale di condivisione del pane,
“Complici ai Fornelli” un plotone di top chef provenienti da località pugliesi e italiane.
(l’elenco completo e i loro ristoranti a fine articolo)
LA VIA DEL PANE
Agriturismo Le Caselle (Rignano Garganico) ha ospitato la “Via del Pane”,un progetto di speranza che unisce la Puglia attraverso il valore della terra e della cultura agricola.
LE SEI REGINE DELL’ARTE BIANCA
Sono sei le città pugliesi simbolo dell’arte bianca • Altamura (BA), Guagnano (LE),
Laterza (TA), Andria (BT), Mesagne (BR), Monte Sant’Angelo (FG) •
Sei imperdibili località che costruiscono insieme un percorso di identità e sapori.
Lungo questo simbolico cammino, prende forma un momento di confronto tra i sindaci e le comunità, per riconoscere nel pane un segno di appartenenza, dialogo
e visione condivisa.
SUA MAESTA’ IL PANCOTTO
Profumi e sapori del cibo da secoli è l’eccellenza “povera” della cucina pugliese … “povera” si fa per dire, “squisita” lo è di certo! Basta vedere come gli Chef pugliesi hanno servito le loro “nuove versioni” dello storico “pancotto” e dei tradizionali piatti di pane.
Protagonista è il “pancotto”, piatto umile e universale, proposto sia in versione tradizionale che innovativa, sempre utilizzando i pani caratterizzanti ciascun comune coinvolto.
Tre top chefs: Nicola Martella di Peschici, Lele Murani di Foggia, Michele Pizzigoni di Lesina, uniti in una missione d’ eccellenza: servire una loro ricetta tradizionale e crearne una innovativa
Come non innamorarsi di queste ricette tradizionali e della loro “new version”?
Da quella con cipolla. peperone, pomodor,cime di rape e cubetti di salumi, una ricetta che Chef Michele ha “rubato” alla Nonna.
La sua versione innovativa si ispira a una riedizione sempre “al recupero” con uova, pasta brisè, parmigiano, tagliatella di seppia, guanciale e germogli di borraggine. Da Premio Oscar!!
Più tradizione di così…Chef Nicola punti a classici ingredienti: pane. patate, basilico, il tutto amalgamato in una cremosa e fresca tentazione. Per l’innovazione, si riallaccia ai ricordi del classico pesce farcito e inserisce nel calamaro un ripieno di pane e pecorino. Piatto top.
Chef Lele si dirige verso verdure e erbe spontanee, in un profumato tripudio di odori e sapori, tra cui spiccano bietola, cicoria selvatica, rucola, pomodorino. E le famose polpette? Eccole rivisitate, rigorosamente in pane da recupero, insaporite da pasta di pomodoro, soffritto di acciuga e verdure. Bontà!
Super host di Grani Futuri 2025 è Antonio Cera dell’insuperabile FORNO SAMMARCO situato nel centro storico della suggestiva San Marco in Lamis, una colorata cittadina dove potrete scoprire le donne del luogo, vestite alla maniera antica.
Indossano i costumi della tradizione, con lunghe gonne colorate, elaborate camice lavorate a mano e sfavillanti ori al collo, spesso intente a portare a destinazione il pane appena sfornato.
Nella cosiddetta “palude”, primo nucleo abitato del paese, scoprirete austeri forni e vezzose botteghe orafe in un percorso che narra il pane e l’oro come gesti d’arte, bellezza condivisa e memoria viva. Tra le mani che impastano e quelle che cesellano, nasce un racconto di inclusione tra cuore e cultura.
San Marco in Lamis è nota anche per le manifestazioni del Venerdì Santo che culminano con la preparazione delle “fracchie“, enormi coni di legno, realizzati con grossi tronchi tenuti insieme da cerchi in ferro, che vengono accesi all’imbrunire e fatti circolare per il paese su appositi carri in occasione della Processione della Madonna Addolorata.
IL PANE E’ DI SCENA
In un sorprendente spettacolo tra mito, pane e risate, esplode il fantasmagorico Rito d’Iniziazione dell’Accademia delle Corna (Putignano).
Questa tradizione, che affonda le sue radici nella satira e nella tradizione popolare, vede un corteo di uomini (i “cornuti”) sfilare per le vie del paese, indossando abiti griffati dall’associazione, accompagnati da canti e balli affidati ad “attori” più o meno improvvisati e “gaudenti”
Un weekend che auguro a chiunque, dieta o non dieta!
IN CUCINA… ECCO CHI C’ERA
Tutti gli chefs, i fornai e dove trovarli.
Luigi Nardella (Masseria Montaratro – Lucera), Giovanni Ingletti (XFood Ristorante – San Vito dei Normanni), Nicola Di Lena (Virgola Pasticceria Terapeutica – San Vito dei Normanni Con Michele Sabatino (CASA SABATINO – Apricena),
Primiano D’Addetta (LAKE CAFE’ – Lesina), Alfredo De Luca (Ristorante LA TAVERNA DEL PORTO – Tricase), Luigi Tedone (MASSERIA SCANNAGATTA – Corato),
Massimo Ferosi (Ristorante IL PRESIDENTE – Lucera), Pietro Zito (ANTICHI SAPORI – Montegrosso), Agostino Bartoli (GATTO ROSSO – Taranto)
Errico Recanati (Andreina * Michelin – Loreto), Domenico Cilenti (Porta di Basso * Michelin – Peschici) e Tiziano Mita e Felice Campanale (Borgo Egnazia – Savelletri),
Luigi De Vita (IL MANISCALCO – Mattinata), Luigi Centra (AL SOPPALCO – San Giovanni Rotondo), Michele Sabatino (CASA SABATINO – Apricena), Gaetano Pezzicoli (OPUS ART EVENT – Lesina)
Una personale menzione speciale a Iginio Ventura (Gelateria PINAGEL – Peschici) che ha sbalordito il pubblico con un gelato all’ amarena piccola, in purità,
And last but ot the least, la “supersonica” Diana Pia Pignatelli (Agriturismo LE CASELLE – Rignano Garganico) che, oltre a una tradizionale panzanella e un inedito vitello alle pesche, ha servito una parmigiana che mi ha fatto esclamare ” Questa parmigiana è davvero….una parmigiana !”
I MAGNIFICI FORNAI
Salvatore Curatolo (FORNO FANTASMA -Cagnano Varano), Massimo Vitali (PANETTERIA VITALÌ – Cesenatico), Catello Di Maio (CESTO BAKERY – Torre del Greco), Francesco Arena (FRANCESCO ARENA MASTRO FORNAIO – Messina), Nunzio Ninivaggi (IL PANE DI NUNZIO – Altamura), 
Orazio Chiapparino (D’ORAZIO PIZZERIA – San Giovanni Rotondo), Francesco Paolo Mango (VIRGA&MILANO GROUP Palermo),Vincenzo Maddalena (Castelluccio dei Sauri), Antonio Cera e Pietro Borazio (FORNO SAMMARCO – San Marco in Lamis).
Un grazie speciale a Antonio Cera, Ester, Alessandra, Ludovico, Antonella Millarte, Michele Bruno e tutto l’agguerrito Team di Grani Futuri. Mi avete fatto vivere un’esperienza meravigliosa, dieta o non dieta….
Arrivederci a Grani Futuri 2026 !
Cesare Zucca
Milanese di nascita, vive tra New York, Milano e il resto del mondo. Viaggia su e giù per l’America e si concede evasioni in Italia e in Europa. Cesare fotografa e racconta città, culture, stili di vita e scopre delizie gastronomiche sia tradizionali che innovative.
Incontra e intervista top chefs di tutto il mondo, ‘ruba’ le loro ricette e riporta il tutto in stile ‘turista non turista’.
This unforgettable trip began in Lamezia Terme, as for many visitors coming from elsewhere in Italy or the rest of the world . Lamezia is much more centrally located on the Tyrrhenian Sea and at a short distance from the Ionic coast, Also the international Lamezia airport is minutes away from the main train station, Just a 15 minutes drive and you will discover the best place possible to relax after a long trip and enjoy our first bite of Calabria.
Welcome to Hang Loose Cottage in the small community of Gizzeria Lido, but it really is a world of its own, above the sea and boasting a gorgeous swimming pool embodying the spirit of the place.
For dinner you ll have to taste the most traditional Calabrian peperoncino product: n’duja. a spicy spreadable pork sausage. It is sold in butcher shops but also supermarkets, and specialty stores. Here it was served along the best grissini I have ever tasted, due to their irregular shapes: the thicker parts had a bit of chew and the thinner ones were super crispy.
This area is known for having strong winds and you’ll have your chance to kitesurfing, windsurfing, stand up paddle (sup), sailing, canoeing. All the equipment is there and the experts too to show you the ropes of the activity
Not to get dehydrated, the restaurant offers an impressive selection of local wines, including the beautiful Cerauto Grisara which has the roundness and body that makes it a wine fit to match the flavorful cuisine.
At the helm we find Chef Dario Jannello, who confesses to me that he has always been “curious in the kitchen”, since the age of 8 … and the results are evident, a sincere, lively, tasty cuisine… 
Here the fish triumphs, starting with the cod meatballs, also in the “gourmet” version with potatoes, caciocavallo silano and tomato chutney, to the crispy breaded anchovies (but how good they are …) served with nduja mayonnaise.
I then enjoyed an exquisite mussels with pepper and a dish of linguine and clams that tasted of the sea,
All washed down with an excellent Almaneti Liprandi, a label well known to local and non-local enthusiasts. The cellar boasts 150 labels, 80% of which are Calabrian. 
Besides the neighboring fields that dominate the sea, guests of the hotel tend to watch the beauty of the sea that you can enjoy from the beach and the terrasse of the restaurant down the road or just from your balcony where sunsets showcase the famous Stromboli island and its volcano as a black pyramid licked by the drowning sun.
to savor cuisine of the area, we got to dine at Molo Bretti Restaurant. a seafood restaurant attached to Baia Di Tempsa Hotel.
If those made it to the shore and attempted to seize the perched villages, castles became real fortresses capable of withstanding aggressions from a dominant standpoint and survive within closed walls thanks to savvy reservoirs of water and foodstuff like grain.
Where we were hosted to have an aperitivo along with, you guessed it, some n’duja on crostini as well as olive spread, different charcuterie and cheese. The local red wine (Savuto classico from Antichevigne) was robust, but not heavy or cloying. But, what stoof out for me was the collection of “amaro’ liquors, including the Rupes one flavored with peperoncino: not hot per se, but leaving a little tingling on the tongue. . Another stand out was the Jefferson which gets its strange name from the date of its creation in 1871!
From Cleto, we hopped to another hill to visit the beautiful village of Aiello, rich in history and counting several noble mansions (like the Palazzo Cybo-Malaspina).
No time to dine, but the Osteria Malaspina is a gastronomic reference in the area, thanks to the chef-owner who has an impressive collection of Calabrian wines. Not to be missed is the various local honeys you can get at Bernardo Apicoltura.
Ho poi gustato una squisita impepata di cozze e un piatto di linguine e vongole che sapeva di mare, 
Ebano grows in the countryside with a very low demand for energy and inputs: less water, less fertilizer, no fungicides. To control weeds, it is possible to carry out an intense mechanical control activity thanks to its significantly postponed sowing. 
Among the products I choose Pesto Oriental, with mustard, mizuna, japanese spinach, arrugula, parmesan cheese and cashews. It is refined and bold, thaks to an accurate selection of the best oriental leaves. Ideal for creative dishes with a light spicy touch
Mediterranean Rub a fragrant addition to your mediterranean cuisine, with sea salt, lemon balm, marjoram, oregano, thyme, lemon, sweet paprika, garlic, fennel. .A true explosion of Mediterranean scents, with selected herbs for balanced marinades and dressings. Ideal for fish dishes, white meats and fresh salads.
Carefully elected and and hand-picked from the best farms of Khorasan, ROSSORO Super Negin it s an organic iranian saffron that does not use any kind of fungicide and picking poison and represents the highest quality in terms of flavor and aroma.
In the Marche, a region considered among the greatest hidden gems of Italy, in a small town located between the Adriatic Sea and the Sibillini Mountains Park, I found the house and the laboratory of La Pasta di Aldo a name that represents the first syllable of the surnames of Maria and Luigi, husband and wife. 
Chitarrine with squid
And finally the glam Pasta e Cacao, artisanal specialty with roasted cocoa bean husks and nibs, slowly air dried by traditional method, with an intense color and a unique aromatic profile, capable of enhancing savoury dishes with a creative and surprising touch.i deal with sauces based on mature cheeses, porcini mushrooms, game.nuts and gorgonzola cheese, a white powder cream or simply with butter and spices.
Cesare Zucca Born in Milan, lives between New York, Milan and the rest of the world. He travels up and down America and allows himself escapes in Italy and Europe. Photographs and describes cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights. Meets and interviews top chefs from all over the world, ‘steals’ their recipes and tells you all about it here, in a ‘non touristy tourist’s style’
Milan, the last TUTTOFOOD 2025 was an ideal opportunity to discover and review the best extra virgin olive oils. The fair was a springboard for new products, but also for reviews and tastings of products already on the market. A great bonanza for oil lovers! Those amazing olive oils aren’t just taste, but emotion, memory, identity. Here my choices.
The Azienda Agraria Bacci Noemio practices organic farming. The cultivar present is moraIolo. The olives are harvested at initial ripening starting from the beginning of October, It is a rare oil because it can be produced in limited quantities.
It is precious, it enhances the flavors of Mediterranean cuisine, excellent paired with grilled meats, side dishes of beans, potatoes and spinach. Perfect for grilled or boiled fish, soups and vegetables such as turnips or on a caprese salad or on sautéed vegetables.
Their Primo i
Legend has it that a group of cardinals, passing through the area, stopped to taste the local oil. It was love at first sight and they decided to buy large quantities of it to take it with them to Rome. The prestige of the papal court in Rome, the only place where the cardinals’ oil could be found, contributed to the diffusion of the product, to the point of making it a true symbol of culinary excellence. The name “Cardinale’s Oil”, was given in honor of those cardinals who were its first ambassadors.
The Cardinale’s Oil is the most emblematic extra virgin olive oil of the company, the result of the wise experience of Luigi Tega since 1946. This oil is obtained from a careful selection of the best local cultivars such as Moraiolo, Leccino and Frantoio, to obtain an unparalleled oil, characterized by a medium fruity taste with a progressive spicy, balanced with a pleasantly bitter aftertaste with vegetal notes that recall the freshness of freshly cut grass.
Both olis are definetly a superior category, obtained directly from olives and solely by mechanical means, they have spendid, colorfull labels.
We are now in the center of Puglia, among churches, monuments, trulli and castles. It is a land of centuries-old olive groves, crossed by sheep tracks and the “Oil Roads”. It is the region with the largest production of extra virgin olive oil in the world. Frantoio Galantino dated 1926, is at the gates of Bisceglie, a charming medieval town overlooking the Adriatic Sea, an ideal place for growing olives but also a popular tourist destination, entertainment center and important archaeological site.
Affiorato It is made by following the ancient method of affioramento, which involves hand-picking a very small percentage of oil that forms spontaneously on the olive paste before pressing. full-bodied in appearance, perfect harmony between delicate aroma and fruity taste.
Its fruity aroma is dominated by notes of fresh grass, almonds and ripe tomatoes. Peranzana olive oil reveals a balanced, bitterish and pleasantly spicy taste thanks to the discreet polyphenolic charge with clear notes of almonds and aromatic herbs, with an undertone of artichoke and tomato.
This extraordinary fruit has a deep connection with Puglia and in particular with the north-western part of the province of Foggia, between the municipalities of San Severo, Torremaggiore and San Paolo di Civitate, where it has found ideal conditions to thrive and develop.
On the palate, the sweet opening gives way to an evident bitterness and a powerful and persistent spicy, but balanced and fresh. Available also in pink garlic and peperoncino flavours.
The Nuova Balera Pizzigoni is a ballroom where emotions, dances, songs and loves intertwine, all in a magic space from the 40s that manages to create a refuge of dreams and passions. The story takes place during the great snowfall in Milan in 1985, the music is very varied from the intimate song “Non arrossire” by Giorgio Gaber to the “Tango della gelosia ” to “Tutti i frutti” by Little Richard.
On stage we find the actors Lucia Vasini, that recalls the evocative moments of this historic place. Enrico Ballardini, Sara Bertelà’, Alessandro Sampaoli, Emilia Scatigno. Four energetic dancers: Michelle Atoe, Arianna Cunsolo, Mattia Molini, Christian Pellino. The trio of musicians: Alessandro Centolanza, Daniele Di Marco), Gianmarco Straniero
Teatro Menotti, Milan.
Testo e Foto di Cesare Zucca
IL CASTELLO
Dalle finestre dell’edificio è possibile godere di una vista spettacolare su tutta la Langa fino all’arco alpino, un panorama che toglie il fiato specie nelle giornate più terse.
E POI … TUTTI A TAVOLA!
Tra gli antipasti, oltre alla tradizionale tartare di fassona, il ricco vitello tonnato e una delicata crepe alle verdure, spicca un delizioso gioiello, il pess coj, un involtino di cavolo di cui Chef Maura mi ha rivelato la ricetta che troverete a fine articolo.
Tra le specialità della Trattoria troverete un ricco assortimento di formaggi :locali: il caprino di Rocca Verano, i formaggi di pecora di Murazzano e la raschera, vaccino stagionato in foglia di castagno.
La vostra sosta”gourmet” proseguirà nel borgo, scoprirete gli “infernot” tipiche botteghe che offrono una vasta scelta di prodotti in vasetto, e tanti golosità al tartufo, come i , “tajarin”, creme e sughi abbinati ai funghi, un profumato olio tartufato e gustosi formaggi sott’olio.
DOVE DORMIRE
Ingredienti per 4 persone:
THE CASTLE
From the windows of the building you can enjoy a spectacular view of the entire Langa up to the Alpine arc, a panorama that takes your breath away especially on the clearest days.
Agrolio Extra Virgin Olive Oil is born from the passion and strong bond of the Agresti Family, started back in the 30’s by Vincenzo.
Tra tour dedicati, angoli suggestivi e sapori autentici, Ravenna vi invita a vivere il lato più romantico e autentico della sua anima, Lasciatevi conquistare da questa città che ha fatto da sfondo a grandi storie d’amore e passioni senza tempo.
Che si tratti di una passeggiata tra mosaici dorati, di un aperitivo con racconti affascinanti o di un’avventura tra enigmi e misteri, non c’è occasione migliore per scoprire – o riscoprire – la città da una prospettiva diversa.
La statua si trova nella Loggetta Lombardesca del Museo MAR, e pare sia stata creata avendo a disposizione la maschera mortuaria del cavaliere, che doveva essere del tutto simile al viso marmoreo. Questa scultura è anche stata catturata dall’obiettivo della macchina da presa di Marcello Aliprandi per il film La ragazza di latta (1970). Nei titoli di testa, la protagonista interpretata da Sydne Rome, si china sulla statua per baciare il suo bellissimo volto e le sue labbra marmoree
Lasciatevi conquistare da questa città che ha fatto da sfondo a grandi storie d’amore e passioni senza tempo, amori epistolari, casate nobili, ma anche tragedie e tradimenti, amor di patria e tanto altro.
Per chi cerca un’esperienza speciale, il tour guidato “Ravenna Romantica”, condurrà i partecipanti attraverso i luoghi più romantici della città, raccontando le passioni e gli amori che hanno attraversato le sue strade, da Dante a Lord Byron
Per chi ama la creatività, un laboratorio di mosaico è un’esperienza sicuramente originale: un momento per sperimentare insieme la tecnica del mosaico e magari realizzare un cuore da portare a casa come ricordo. Un’idea perfetta per chi cerca qualcosa di diverso da condividere, che sia con il partner, un amico o un familiare. 
E per chi vuole sorprendere con un regalo speciale, presso l’Ufficio Informazioni Turistiche il Mosaic Temporary Shop propone una selezione di oggetti artigianali in mosaico, pezzi unici realizzati da mosaiciste locali che possono diventare un dono perfetto per San Valentino.
Alfred Nakache was a French swimmer of Jewish origin, holder of a world record. In Auschwitz he was prisoner number 172,763. Despite his imprisonment and unheard of privations, he never stopped training by diving into the freezing water of a reservoir. His strength, his unshakeable determination, allowed him to go through the horror of the camp and save himself. When he returned to compete, he achieved a new record and took part in the London Olympics. 
Viktor Frankl, an Austrian psychiatrist, was also interned in Auschwitz. Immediately after the liberation, he wrote a book about his experience and about those who, just like Nakache, managed to overcome that terrible ordeal. The show aims to bring back these two extraordinary figures who communicate a message of hope to all of us: living is certainly also suffering, but seeking a meaning to this suffering by looking towards the future with a purpose is the way to face the hardest challenges that life presents us. In this way, it is possible to finally discover the very meaning of existence.
The scene around him becomes essential, composed mainly of lines of lights designed by Marco Laudando and which become the symbol of lanes in a swimming pool, of rails that transport souls full of pain to finally rise to perspective escapes in a tension towards the unknown, the absolute, the search for a spirituality more necessary than ever in an attempt to survive the brutality of the concentration camp. 
The scene is then enriched by images filmed by Marco Renda that immerse the spectator in abstract yet material and poetic spaces, in an essential black and white, non-places that are mirrors of the soul. Again, the show makes use of the original music by Francesco Bova that builds sound carpets rich in throbs and references, that envelop and sometimes disorientate the spectators, but always with the intent to involve and excite.
Because, if the story of an Auschwitz inmate inevitably brings us back to the many testimonies heard up to now, it is true that that of the swimmer Nakache stands out from these to become especially the emblem of a resistance carried forward and achieved with courage and stubbornness. A figure who, to fully emerge, however, needs his “double” – the scholar Frankl, – who analyses and theorises what the instinctive Alfred instinctively puts into action. In this vision Alfred and Viktor are each other’s mirror, they are two sides of the same coin and they merge in an experience capable of giving spectators the ultimate meaning of existence.
Un vero concerto-show, che vede 20 musicisti, coristi e solisti impegnati a animare il palco non solo con la musica , ma anche con movimenti coreografici e inaspettati cambi di costume (divertentissimi i cappeli ricorno dei Piarti dei Caraibi) ambientati con le immagini più rilevanti dei film da cui le colnne sonore sono state tratte.
Hans Zimmer è uno dei musicisti più influente di Hollywood al pari di Ennio Morricone e John Williams. Ha musicato grandi film. ha vinto 2 Oscar, 4 Golden Globes, 4 Grammy, 1 Tony Award e decine di altri premi. Hans Zimmer ha lavorato in circa 150 pellicole diverse e in oltre 500 progetti complessivi che hanno prodotto incassi al botteghino per circa 28 miliardi di dollari.
«In tutto quello che ho fatto c’è sempre qualcosa che mi piacerebbe modificare – ha dichiarato in un’intervista a Vanity Fair – però sto cercando la grande melodia che non ho ancora scritto: so che è da qualche parte là fuori e questa convinzione è ciò che mi spinge ad alzarmi dal letto ogni mattina»
by Cesare Zucca
Alice’s new tour “Master Songs” features some of her most cherished and significant songs from her musical production, increasingly oriented towards the search for existential, cultural, spiritual and poetic content. In addition to her own compositions, she pays particular attention to the singer-songwriter genre, with songs by Battiato, De André, Guccini, De Gregori, Dalla, Fossati, Camisasca and Di Martino, which she interprets with the desire to capture and share their essence. 
What happens to an actor when no agent or producer wants him?
Enzo said that “with Paolo there is a special understanding, and it is a pleasure to share the stage in a show that speaks of dreams and reality with great lightness and intensity of thought.”
Rustichella also offers a savory panettone, with semi-dried cherry tomatoes and pecorino. inspired by the Abruzzo cake, it is a pleasant alternative for those who do not like sweets and want to accompany it with a nice glass of Montepulciano. Noteworthy is the typical checked tea towel that wraps it, an original wrapping that tastes of AbruzzoA flavor and aroma that will conquer you. 
From the rich undergrowth of Vulcan Etna, the typical yellow apples in a caramelized version with brown sugar and cinnamon, then softened by a white chocolate glaze, while wild raspberries are processed and immersed in dark chocolate, for a triumph of deliciousness.
You can reserve Pietro’s creations by sending an email to info@pietrodagostino.it and it will be sent directly to your home. 
I MARIGLIANO 
In 2022 he won a first prize at Re Panettone with an innovative leavened product, but he also goes strong on the classic This year the two brothers offer a line of soft leavened products dedicated to traditional holidays, such as panettone , produced with sourdough passed down through generations and with carefully selected high-quality ingredients, just like everything produced by Marigliano.
MASSA BON by DANIEL CANZIAN
What makes it unique is the use of Roasted Orange Paste, an iconic preparation of the chef, free of aromas and preservatives, with a very low percentage of sugar, created in the kitchens of DanielCanzian Ristorante according to the classic Italian preparation and conservation method.
Teatro Menotti , Milan hosted the debut of NoGravity Company’s FELLINI DREAM directed by Emiliano Pellisari, who also designed scene, costume and lighting and Mariana/P, music producer and principal dancer, 
.The show takies the audience on a visionary journey where actors and dancers moved in a game between verticality and lightness, Only by giving in to gravity, the protagonist achieves peace and elevation, reflecting herself in the mirror like a light figure in the sky.
The Company is hosting the talented dancers Francesco Saverio Cifaldi, Giada Inserra, Leila Ghiabbi, Marianna Caratelli, Baolo Tiber while choreographer Emiliano Pellisari and Mariana P designed a suggestive, unreal dance with creating images and figures through the use of bodies as human geometric figures, adopting new choreographic techniques that the No Gravity has developed and performed over the years
At TEATRO MENOTTI till 01
Welcome to Manchester, England: a mix of Victorian structures, former industrial buildings and spectacular ultramodern constructions. A ballet of styles and architecture often highlighted by the birthplace of world-famous football, a city full of world-class art galleries and a music scene that has seen the local band Oasis take centre stage. 
Oh, and bees, which have been the iconic symbol of this city of hard-working, industrious people since 1840, rightly proud of its connection to the industrious insect. When you walk the streets of Manchester, look around and you will see them everywhere.
In short: days full of excitement and a nightlife that will have you dancing from dusk till dawn accompanied by generous pints of beer, and what a beer!
Ready for your tour of the city?
TO SEE
For its innovative design, the stadium won the special award of the Association of Structural Engineers in 2003 and, a year later, also that of the British Architects.
VINYLMANIA
Starting from Piccadilly Gardens to Blue Rinse, a huge vintage shop that sells clothing by the kilo, you will discover many eclectic emporiums including Oxfam Originals, Gone Fishing, Affleck, Cow and Zeffa, known and appreciated for over 40 years.
FOOD TO ENJOY
“Manchester Egg” is the most representative dish of the city. It is a pickled egg covered in sausage meat, breaded and fried, while among the desserts “Eccles Cake” stands out, composed of two circular layers of puff pastry filled with currants.
I loved
If you want to experience essential and pleasantly alternative cuisine, here is 
One of the most popular dish is the beetroot is chopped into irregular shapes and roasted with some spices, vinegar, brown sugar and olives until beginning to char. They’re served with ajo blanco which is sharpened with sherry vinegar then a sauce made with green chilli and coriander goes on top to freshen it up.
the hotel offers large suites with private balconies from which you can enjoy the view of the city skyline.
You will also find a well-equipped gym open until midnight.
In Manchester, showers are frequent and often unexpected, if you have not packed an umbrella the hotel provides very useful umbrellas for rent. What a good idea !
I enjoyed a delicious pie filled with braised beef, cooked in beer and served with tender broccoli, mashed potatoes and a homemade gravy.
nontouristytourist.com 