Davide Livermore, acclaimed theater and opera director, staged this extraordinary reinterpretation of Shiller’s Mary Stuart revisited as a contemporary today’s drama, with today’s language and the use of theater in our times.“The wonderful thing about the original work dated 1800, says Livermore, is an extraordinary investigation into women within power and the power itself. Mary Stuart, Catholic Queen of Scots, and the Protestant Elizabeth of England create an incredible example of two women managing to be themselves while taking on different modalities even if they are not strictly feminine” The Queens Queen Elizabeth becomes masculinized, progressively losing her characteristics as a woman just to win the challenge with the rival. Through Elizabeth, it is once again the patriarchy that reconfirms itself. The crown of England is at stake and politics, religion, power, passions, both public and private, all mixed in this violent historical picture set in an abstract space that becomes a court, prison, park hosting a challenge for two extraordinary actresses Laura Marinoni and Elisabetta Pozzi.Amazing: the actresses exchange roles every evening. It will be a feather thrown by an angel to determine who will take on whose role, in a theatrical game, which in the prologue of the show indicates which of the two actresses will be the queen destined to reign and which will be the one destined to perish. The cast Giancarlo Judica Cordiglia, Linda Gennari, Olivia Manescalchi, Sax Nicosia , while Gaia Aprea, Giua, armed with an electric guitar and made up like David Bowie, the medieval storyteller, a singing narrator who will never abandon us, always on stage or at the edge of the proscenium to perform the dark and contemporary soundtrack The Queens are dressed by Dolce e Gabbana, the costumes were created by Anna Missaglia The almost three hours of show pass quickly thanks to a very fluid staging, a high but modern language, a plot dated centuries ago but particularly current and therefore engaging. Livermore, a genius as Opera Director, aims to validate the rapprochement between opera and prose. It is no coincidence that Schiller’s drama inspired Gaetano Donizetti who, in 1835, with the help of the librettist Giuseppe Bardari, made it into an opera.A surprising, unexpecetd gran finale: all cast singing and dancing the Eurythmics hit “Sweet Dreams are made made of this…Who am I to disagree.. Check my Iinstagram https://www.instagram.com/p/CzcTirZs1MP/
MARIA STUARDA Till November 12th, 2023 Teatro Carcano, Milano To buy tickets HERE
Welcome to the western part of the province of Asti, between the Tanaro river and the steep Moscato hills, characterized by a predominantly hilly landscape, enriched by historic villages including Moncalvo, Grazzano Badoglio, Montemagno, Vignale, many small pearls in a sea of hills and wine-growing landscapes which have become a UNESCO world heritage site, featuring places of art such as Palazzo Alfieri, the Risorgimento Museum, Palazzo Mazzetti.
Benvenuti nella parte occidentale della provincia di Asti, tra il fiume Tanaro e le ripide colline del Moscato, caratterizzata da un paesaggio prevalentemente collinare, arricchito da borghi storici tra cui Moncalvo, Grazzano Badoglio, Montemagno, Vignale, tante piccole perle in un mare di colline e paesaggi vitivinicoli divenuti patrimonio dell’UNESCO, caratterizzati da luoghi d’arte come Palazzo Alfieri, il Museo del Risorgimento, Palazzo Mazzetti.
Palazzo Mazzetti
In Castagnole Monferrato (Asti) in Piedmont, Italy, we discovered the Montalbera farm, a suggestive structure which, in addition to the production of excellent wines, offers a showroom for wine tastings, relaxation rooms, yoga sessions in the barrel room, swimming pool and jacuzzi overlooking the vineyards.A Castagnole Monferrato (Asti), scopriamo l’azienda agricola Montalbera, una suggestiva struttura che, oltre alla produzione di eccellenti vini, offre una showroom per degustazioni vini, sale relax, sessioni di yoga nella barricaia piscina e idromassaggio affacciatI sui vigneti,
All around triumphs a true amphitheater of vineyards where many varieties of wines are born (Barbera d’Asti, Grignolino, Viognier, Monferrato Nebbiolo) and “last but not least” the Ruchè docg, a red produced from an indigenous vine, reborn thanks to the research of Franco Morando whose the most selected particles such as Ruché LACCENTO and Ruché LIMPRESA are processed 12 months of wood to obtain the Docg.i.Tutt’intorno trionfa un vero anfiteatro di vigne dove nascono molte varietà di vini (Barbera d’Asti, Grignolino, Viognier, Monferrato Nebbiolo) e “last but not least” il Ruchè docg, un rosso prodotto da un vitigno autoctono, rinato grazie alle ricerche di Franco Morando di cui vengono lavorate le particelle più selezionate come il Ruché Laccento e il Ruché Limpronta, e 12 mesi di legno per avere la Docg
For three generations, the Morando family has been passionately dedicated to the fruit of their vineyards, animated by a production philosophy that puts wine at the center of everything, enhancing the peculiarities of the vineyards and enhancing their personality. It all started in the 1980s, when the family began (and continues) to acquire land in addition to the current 175 hectares.Thanks to them, the rebirth of Ruchè took place, a red produced from an indigenous vine of the same name typical of eight countries and other varieties (Barbera d’Asti, Grignolino, Viognier, Monferrato Nebbiolo)Here is an extremely elegant, silky, warm wine on the palate, with a great balance that reflects the international taste of the modern taster and attentive to innovative pleasures, matured in steel tanks and subsequently bottled positioned horizontally at a controlled temperature, Ruchè is a wine with an unmistakable character with a bright garnet red colour, pleasant floral hints of rose and violet, fruity notes of apricot and the spiciness that emerges with evolution making it immediately recognizable in the glass
Da tre generazioni, la famiglia Morando si dedica con passione al frutto dei propri vigneti, animata da una filosofia produttiva che mette al centro di tutto il vino, esaltando le peculiarità dei vigneti e su blimandone la personalità. Tutto è cominciato negli anni Ottanta, quando la famiglia inizia (e continua) ad acquisire terreni oltre agli attuali 175 ettari. Grazie a loro è avvenuta la rinascita del Ruchè, un rosso prodotto da un vitigno autoctono omonimo tipico di otto paesi e altre varietà (Barbera d’Asti, Grignolino,Viognier, Monferrato Nebbiolo)Ecco un vino estremamente elegante, setoso, caldo al palato, con un grande equilibrio che rispecchia il gusto internazionale dell’assaggiatore moderno e attento alle piacevolezze innovative, maturato in vasche di acciaio e successivamente in bottiglia posizionata in senso orizzontale a temperatura controllata, Ruchè è un vino dal carattere inconfondibile dallo sgargiante color rosso granato, ai piacevoli sentori floreali di rosa e viola, le note fruttate di albicocca e la speziatura che emerge con l’evoluzione lo rendono immediatamente riconoscibile nel bicchiere.
Today Ruchè is known and appreciated on national and international tables for its unique and fascinating characteristics which originate from that extraordinary terroir that is Monferrato. Oggi il Ruchè è conosciuto e apprezzato sulle tavole nazionali ed internazionali per le sue caratteristiche uniche ed affascinanti che hanno origine da quello straordinario terroir che è il Monferrato.
“For Monferrato, Ruché is a dream, a wonder, it represents the possibility of emerging for the entire territory” says CEO Franco Morando, who, for the first time, wanted to apply the technique and study of the night harvest, which the company had already carried out on white wines for several years
“ Il Ruché per il Monferrato è un sogno, una meraviglia, rappresenta la possibilità di emergere per tutto il territorio” racconta il Ceo Franco Morando, che, per la prima volta ha voluto applicare su un vitigno a bacca nera la tecnica e lo studio della vendemmia notturna, che già da diversi anni l’azienda aveva realizzato sui vini bianchi
Franco Morando
Tasting the Barbera d’Asti Superire, we realize that we are in a universe of excellency.
Among the Montalbera ruchès, LA TRADIZIONE, LACCENTO and LIMPRONTA stand out. Tasting the Barbera d’Asti Superire, we realize that we are in a universe of warm wines , pleasant and of rare silkiness with an intense, persistent aroma with hints of rose petals and wild berries in jam. uby bone tending towards garnet, Intense, persistent with tending aromatic memories and typical hints of berries, which evolve into oriental spices and black pepper.
L’assaggio del Barbera d’Asti Superior, ci porta in un mondo di eccellenze, dove spiccano in ruchè LA TRADIZIONE, LACCENTO, LIMPRONTA Parliamo di vini caldi, piacevole e di rara setosità, dal profumo Intenso, persistente con sentori di petali di rosa e frutti di bosco in confettura. Intensi, persistenti con tendeziali ricordi aromatici e sentori tipici di frutti di bosco, che evolgono in spezie orientali e pepe nero.
What about sparkling ?
Discover the Extra Dry, Cuvée Rosé and the Cuvée Blanche Metodo Martinotti, while the120+1 stands out, as a true Piedmontese champagne. A project embraced by the oenologist Luca Caramellino and concluded by Morando. “The first bottle uncorked will have to rest for 40 days, then my young sample will be presented in Paris, France. Because our 120+1 is in all respects a ‘champagne’.
E le bollicine?
Scoprite gli Extra Dry, Cuvée Rosé e Cuvée Blanche Metodo Martinotti e ll’ottimo 120+1 un, lasciatemelo dire, champagne piemontese. Un progetto sposato dall’enologo Luca Caramellino e concluso da Morando. “La prima bottiglia stappata dovrà riposare 40 giorni, poi il mio giovane campione sarà presentato a Parigi, in Francia. Perché il nostro 120+1 è a tutti gli effetti uno ‘champagne’
WHERE TO SLEEP
For those who want to spend a dream night, perhaps after a tour of the cellar and a rich tasting of Montalbera wines accompanied by the delights of the gastronomic excellence of the area… well, just around the corner you can stay in one of the Wine Suites, four independent accommodations where hospitality, service, privacy, relaxation, comfort and a breathtaking view are guaranteed… You will be given the keys, just as if you were at home: confidentiality and exquisite hospitality make your stay unforgettable.
The different types of Suites are characterized by elegant simplicity and furnishings that recall the typical “Tropeziana” tradition with furnishings and design elements that blend well with the surrounding natural context, always respecting the historicity of the terroir.
Per chi volesse passare una notte da sogno , magari dopo un tour in cantina e una ricca degustazione dei vini Montalbera accompagnata dalle delizie delle eccellenze gastronomiche del territorio…. beh, proprio girato l’angolo potrà alloggiare in una delle Wine Suites, quattro alloggi indipendenti dove accoglienza, servizio, privacy , relax confort e un panorama mozzafiato sono garantiti… Vi verrranno consegnate le chiavi, proprio come se foste a casa vostra: riservatezza e squisita accoglienza rendono il soggiorno indimenticabile.
Le diverse tipologie di Suites sono caratterizzate da un’elegante semplicità e da un arredo che richiama la tradizione tipica “Tropeziana” con arredi ed elementi di design che ben si sposano con il contesto naturalistico circostante rispettando sempre la storicità del terroir.
Montalbera, attentive to sustainability, including social sustainability, has changed the working hours of the 22 workers in the countryside, which become more than 90 during the harvest, moving them to less hot and muggy moments of the day, in the morning from 6am while the evening harvest begins in the late afternoon.Montalbera, attenta alla sostenibilità, anche sociale., ha modificato le ore di lavoro dei 22 lavoratori in campagna, che diventano più di 90 in vendemmia, spostandole in momenti meno caldi e afosi della giornata, nella fascia mattutina dalle 6 mentre la vendemmia serale inizia nel tardo pomeriggio.
INFO Wine Shop Montalbera is open from Monday to Friday from 10am to 6.30pm and on weekends from 10am to 7pm with the possibility of tasting and purchasing wine.Guided tours are possible by reservation from Monday to Sunday from 10am to 6pm with the possibility of tasting and purchasing. Wine Shop Montalbera è aperto dal lunedì al venerdì dalle 10 alle 18.30 ed il weekend dalle 10 alle 19 con possibilità di degustazione e acquisto vino. Le visite guidate sono possibili su prenotazione dal lunedì alla domenica dalle 10 alle 18 con relativa possibilità di degustazione e acquisto www.montalbera.it
CESARE ZUCCA Travel, food & lifestyle. Milanese di nascita, vive tra New York, Milano e il resto del mondo. Cesare fotografa e racconta città, culture, stili di vita e delizie gastronomiche sia tradizionali che innovative. Incontra e intervista top chefs di tutto il mondo, ‘ruba’ le loro ricette e vi racconta tutto in stile ‘Turista non Turista” Milanese by birth, lives between New York, Milan and the rest of the world. Cesare photographs and writes about cities, cultures, lifestyles and either traditional or innovative gastronomic delights. Cesare meets and interview top chefs from all over the world, ‘steals’ their recipes in a ” non touristy tourist ” style.
In the heart of super trendy Chelsea, a stone’s throw from the fashionable Kings Road, I discovered a restaurant that marries tradition, innovation and creativity with a simple and confident attitude. It is Elystan Street, at the helm of which we find Phil Howard, highly respected figure in the industry with a multitude of awards to his name and without doubt a true chef’s chef. Phil has always cooked with harmony of flavour being his absolute mantra – and this being achieved through classical flavours and rigorously seasonal and ingredient-led cooking. None of this has changed at Elystan Street but an increased focus on vegetables and a lightness of touch now prevails.With over 30 years of experience in running some of London’s finest and most respected neighbourhood restaurants Rebecca Mascarenhas brings her immense experience and passion to Elystan Street. As a pro restaurant goer she has not only amassed a hard-earned diner’s opinion but a perspective to help ensure that her own businesses never rest on their laurels.
Phil is one of Britain’s most acclaimed chefs. He currently holds one Michelin star at his Chelsea restaurant Elystan Street and previously held two at The Square in Mayfair.
He is also about to open in Covent Garden his second restaurant with an Italian menu, the Pasta Bar Notto, featuring italian inspired dishes such as burrata with black cabbage and anchovy, garlic & orange dressing, veal with tuna sauce, gnocchetti with smashed sausage, white wine, fennel & chilli, pumpkin & chestnut ravioli with pine nuts, brown butter, sage & parmesan, just to name few. Phil’s prerogative is using 100% classic flavors, which doesn’t mean not being creative, but invites freshness, therefore tradition without being too heavy.I met Phil at Elystan Street
Phil co-owns Elystan Street and Kitchen W8 with Rebecca Mascarenhas. He’s about to open his second Notto in Covent Garden with another business partner, Julian Dyer.
Hi Phil, your first memory in the kitchen?
The slightly toasted scent of the lake fish that I had just caught and which was cooked by my parents on their farm. It was simple cuisine, basic dishes, everything always very fresh. Do you enjoy cooking fish? I love fish dishes, England is surrounded by seas, I think that here you can find some of the best fish in the world and I assure you… I have traveled (and enjoyed) a lot, I have just returned from Tokyo and Kyoto and I love traveling in Africa.
Mine is a job in which pleasure is important, and I think that Italian cuisine is its spokesperson. I have been cooking for 35 years and there has always been a pasta dish on my menuDo you cook at home?
Yes, simple dishes: fish, meat and then my wife Jennie is a fantastic cook. I also like to browse other restaurants, although I tend to always return to my favourites. For example? Riva, an Italian restaurant on Church Rd, in business for many years. I find them to offer the best cotoletta alla milanese. Passionate about Italian cuisine?
Mine is a job where the key word is “pleasure”. I think Italian cuisine is its spokesperson. I have been cooking for 35 years and a pasta dish has always appeared on my menu, often combined with local excellences, such as my Orkney scallop ravioli, a type of crustacean that is harvested by hand in the pristine waters of the Orkney Islands in Scotland. One of your favorite dishes?
Cashew hummus, a dish that has evolved over the years.
Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime
CESARE ZUCCA Travel, food & lifestyle. Milanese by birth, Cesare lives between New York, Milan and the rest of the world. He photographs and writes about cities, cultures, lifestyles.art, entertainment. He likes to discover both traditional and innovative gastronomic delights. Cesare meets and interview top chefs from all over the world, in a ” non touristy tourist ” style.
Bratislava, Il rinnovato Teatro Nazionale dell’Opera e del Ballettodella Capitale slovacca ha ospitato un meraviglioso incontro di danza , dove la classicità del balletto incontra l’ironia e la tradizione folk della danza slovacca. Oltre a magistrali pas de deux sulle musiche di Chaikowsky, Bozzo, Massenet , Dvorak, i ballerini si sono alternati a musiche popolari, canti e suoni della tradizione folk in una parata di virtuosismo, agilità e forza. Un applauso a tutti gli artisti , tra cui sono spiccati Olga Chelpalnova e Vladislav Bosenko nella loro interpretazione di Esmeralda di Drigo Pugni e Marenco
English
Bratislava, The renovated National Opera and Ballet Theater of the Slovak capital hosted a wonderful dance meeting, where the classicism of ballet meets the irony and folk tradition of Slovak dance. In addition to masterful pas de deux on the music of Chaikowsky, Bozzo, Massenet, Dvorak, the dancers alternated with popular music, songs and sounds of the folk tradition in a parade of virtuosity, agility and strength. An applause to all the artists, among which Olga Chelpalnova and Vladislav Bosenko stood out in their interpretation of Esmeralda by Drigo, Pugni and Marenco
Text and photos by Cesare Zucca
Amazing venues, extraordinary castles, vibrant nature and breathtaking views…
Welcome on the Euganean Hills where beauty, history, art and great local food are waiting for you…Ready to tour? Our exceptional guide will be Francesco Petrarca, most celebrated Italian “Sommo Poeta” who loved this land and lived in the suggestive “borgo” Arquà.
Petrarca arrived in Padua, guest of the Carraresi lordship who cared very much about the presence of this famous poet ,disputed by the powerful families of the time.
As always, the city is too small for him, he is looking for an environment where he can find space for quiet, but also for contact with nature. What better choice than the Euganean Hills and the village of Arquà, where he lived the last years of his life with his family. He fall in love with this land, considered the green and literary heart of the Veneto, where physical places and places of the soul coincide to this once marshy territory that the poet dedicates some words in one of his letters, remembered in one of the literary plaques of the route of the via poetica of the Petrarca Park “Since in no other way can you so adorn the appearance of a beautiful region and thus restore the Euganean Hills besieged by these marshes, widely known and noble for the branches of Minerva and the very fruitful branch of an illustrious Bacchus, to their true appearance of excellent land, and indeed restore fertile fields to Ceres, which is excluded from it , who are now oppressed by a foul and excessive mood”Thanks to him that many writers and poets were attracted to this territory which then impressed them so much that it became the setting for many of their works, from Byron to Andrea Zanzotto, Mary and Percy Shelley, d’Annunzio and many others who were inspired by the enchantment of these rolling hills.
So, let’s start your journey from Arquà Petrarca, which preserves its fourteenth-century medieval appearance, the tomb, the Oratory where he retreated to pray and his house, now a museum.
At the ” That house in Arquà” you will discover the garden where he cultivated vegetables and aromatic herbs that we find in the garden and which will be used to create a themed menu, such as bay leaves, dill, basil, chives, fennel, lavender, lovage, marjoram, lemon balm, mint, oregano, parsley , rosemary, savory, celery, thyme, mallow.
Pay a visit to the Evo del Borgo oil mill, which among the many oils could not miss the laurel oil, a plant loved by the poet, a symbol of fame and celebrity, then the Loreggian Winery that aims to enhance the cultural context also in wine, given that the main wine labels feature phrases from the poet.
In the past, many arrived near the village of Arquà Petrarca by boat, using a dense network of navigable canals, including the Battaglia Canal, an important artificial water road built between the 11th and 12th centuries. You can experiment the amazing the thrill of navigating on a real “gondola”, just like I did, beginning my emotional gondola cruise after paying a visit to the Museo Navigazione Fluviale, in Battagia Terme, This journey is enriched by an artifact from 1923, a navigation basin which is among the largest in Europe and which allows a drop of water of 7 meters . You will pass through the river village for an interesting perspective that could only be from the water, for this village which owes its fame to it. Water which was important for the activity of the Baths, whose history we will tell and then for the commercial activity of the boatmen, who managed tons of goods transported on the typical “burci” which are still on display in the widespread museum
The Praglia Abbey A national monument, still inhabited by monks today, owes its existence to great writer Antonio Fogazzaro who collaborated in the reopening of the monastery after its closure in 1868, which only occurred in 1903, Don’t miss the monumental library featuring a collection of books donated by the writer familyMuseum of the Euganean Hills, Galzignano Terme:
Symbol of the love of the inhabitants of the neibourgh villages. It is in fact the result of a series of donations which over the years have been enhanced by some projects concerning social inclusion, the removal of architectural barriers, the telling of the history of the territory and which is constantly work in progress, thanks also to the study and research of many young scholarship holders and trainees from the nearby University of Padua.Valbona Castle Thanks to his owner this manor reopened it after years of neglect. Today it presents itself as an original, perfect small venue with multiple possibilities for visits and food and wine experiences https://www.castellodivalbona.eu/_it/ For a light dinner.stop at the internal restaurant https://www.tavernatreleoni.it/
Where to eat Antica Trattoria Ballotta
Legendary restaurant serving traditional local food, including the one and only “torresano”, an antique dish once reserved for the tables of the nobles who raised it in the dovecotes placed on the towers. The Torresano made on the spit was traditionally consumed during summe, when the young and tender wild pigeons had reached adult size weighing around 500-600 grams. A delicacy!!!Where to sleep Villa del Poeta cosy hotel with the restaurant “The Canzoniere” Borgo Buzzaccarini
THANKS
Arcadia Arte, which is part of a temporary association of companies, made up of 20 economic operators who supported a destination project TERME E COLLI EUGANEI: THE LAND OF HEALTH AND EMOTION, financed with the POC of the Region Veneto – OGD Terme and Colli Euganei area, welcomes tourists with an integrated and coordinated slow-type experiential proposal, capable of embracing the different souls of the destination and enhance them both at a national and international level on themes such as Art & Culture. And finally… Claudia Baldin, my brilliant guide for this unforgettable adventure.
Today I am taking you to Germany, in Hanover, a city terrifyingly destroyed by the bombings of World War II, it has been reborn with modern urban criteria, maintaining architectural and artistic elements of great interest. A modern metropolis that knows how to maintain an ancient charm and which, immediately upon your arrival, does not fail to reserve you a special ‘welcome’ with its … “Roter Faden”, a red thread painted in the streets that connects all the major points of interest and that, as if it were a private guide, makes you discover the city passing by the most representative buildings in a walk of over 4 kilometers.
TO BE SEEN
Neues Rathaus Residence of the mayor, who heads the municipal administration. In the entrance hall, under the almost one hundred meter high dome, four models show what Hanover was like in the Middle Ages, before the Second World War, after the destruction in 1945 and finally today. Three splendid rooms: the Hodler with its monumental fresco entitled “Unanimity”, the Mosaic and the Ladies, ennobled by a magnificent decoration.
Feeling like going up? An extraordinary lift with a parabolic curve awaits you that has no equal anywhere in the world. In fact, it climbs the 43 meters that lead to the gallery at the top of the dome, maintaining an angle of 17 degrees. There are only six of us, so you have to wait your turn. Once you arrive at your destination, a splendid view of the entire city awaits you
The Great Garden of Herrenhausen One of the best preserved and most important gardens in Europe. A true masterpiece of Baroque art enriched by large fountains, water features, abyrinth statues, open-air theater, gallery and an orangery, a waterfall, a museum, a suggestive 18th century cave decorated with shells, crystals, glass and minerals. .
To the north of the Great Garden is the Berggarten, originally a vegetable garden for the court company, and later transformed into a lush botanical garden with more than 11,000 species of flowers and plants.
MUSEUMS
Sprengel Museum: A white spiral that flies towards the sky welcomes you in this futuristic museum of modern and contemporary art, in the spectacular architectural structure that collects important works by Picasso, Sol LeWitt, Max Ernst and Marc Chagall. .
Luftfahrt Museum: It evokes the history of German aviation through aircraft from the thirties and the Second World War to the present day. Kestner Museum: It holds precious Egyptian, Greek and Roman arts. Pharaoh Akhenato of 1350 BC it is the most important piece of the collection.
Landes Museum It houses several collections presented in three worlds: NaturWelten, MenschenWelten and KunstWelten. A journey through natural history, archeology, paintings and sculptures and a collection of coins. The museum boasts a collection of prehistoric objects, a section devoted to the cultures of distant civilizations, exotic aquariums and a 17th-century German painting gallery.
The Markthalle In Hanover there is no problem of finding the freshest food: as many as 26 weekly markets offer top quality products in an evocative setting, Among these stands out the Markthalle, the city’s traditional Covered Market, with its over 70 stalls, among which it is pleasant to enter to browse, shop or simply enjoy a ready meal. Ah, don’t forget to taste the very simple and delicious sweet bread that Going has been serving since 1920!
My lovely guide Elke introduced me to some really new local specialties. , like the thousand homemade soups, already beautifully ready and stuffed into plastic tubs. You are spoiled for choice!
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Tante sono le specialità gastronomiche di Hannover e dintorni, Gli asparagi di Burgdorf, l’anguilla affumicata del lago Steinhuder Meer mentre aa vera regina della tavola è la salsiccia di maiale affumicata che ritroviamo nel Braunkohl unt Bregenwurst servita con cavolo nero e patate bollite.tipica oppure nell’ Hannoversche Bouillonwurst unt Calenberger Pfannenschlag, piatto unico che unisce alla carne tritata chicchi di cereali.
What ‘s in the glass? Beer!
Hannover was renowned throughout northern Germany for its own beer style, Broyhan. It was invented by Cord Broyhan in 1526. In style, it was a top-fermented pale wheat beer, something similar ro Leipziger Gose or Berliner Weisse. Like most of the north German styles it was destroyed by a combination of the Reinheitsgebot and the introduction of lager. Gilde still brew a beer called Broyhan, though it is just another pale lager. One local beer which does still survive is Lüttje Lage. A dark, top-fermented beer it’s a sort of Schankbier Alt. It’s usually drunk simultaneously with Korn, both glasses being held in the same hand. I imagine it takes a little practice to perform this feat without soaking your shirt. Examples are brewed by Gilde, Herrenhäuser and Schaumburger. The legendary Mumme is still produced, but is now an alcohol-free malt drink that is mixed with other beers. One brewery, the appropriately-named Braunschweiger Mumme, still makes it.
The typical dishes are strictly accompanied by a craft beer from the traditional Herrenhäuser brewery which, together with numerous craft breweries attached to the pubs, produces excellent quality beers., Including Birra Helles and the legendary Gilde Brauerei, the oldest company still operating in Hanover.
Homemade sweets A delicious reminiscence of the kingdom of Hanover is the Welfenspeise (“Guelph pudding”), a dessert consisting of a layer of vanilla and milk cream topped with a layer of wine cream. The most traditional dessert? The top cake in Hanover is the Apfelkuken, (an apple cake coated with a generous dose of crumble with crumble and, if you really want to overdo it … a generous sprinkling of whipped cream. There is no better ‘welcome’ than a slice of this delicacy ….. Speaking of welcome, I recommend the Hanover Card, which will help you discover the city and the region of Hanover by public transport: buses, S-Bahn trains and trams within the entire transport network of Greater Hanover ( GVH). and will offer you a city tour at a reduced price, discounts in numerous restaurants and reduced prices for visiting tourist attractions.
WHERE TO EAT After a long search, I found a ‘real’ restaurant! It is Reimanns Eck and offers a strictly German menu, with specialties from Hanover and other cities in Germany. I chose the delicious Konigsberger 2.0 pork and veal meatballs, served with beets and mashed potatoes and the Bunter Tomaten Brotsalat, a toasted bread salad with cherry tomatoes and fried chanterelle mushrooms (which I love …).
If you want to opt for a less typically German and more international solution, bet on Stadmaurer where you can enjoy a variety of international cuisine crossed in a modern and elegant setting overlooking the Leine. Shrimps fried in garlic oil or Spanish peppers with sea salt, homemade burgers, a pizza or one of the rich bowls, the restaurant’s prerogative.
Where to sleep I chose one of the hotels of the Me and All chain, located in the very central Aegidientorplatz 3, a step away from the subway and the wonderful tree-lined riverside that takes you to the museums. Really nice and welcoming hotel, vaguely ‘disco-funky’ judging by the lights, the furniture, the classic mirror ball and the mega vinyl posters hanging on the walls of the rooms, which, again to surprise, have the sink in sight. .
Rendi felice il tuo cucciolo… lascia che si conceda i fantastici tè pomeridiani gratuiti per cani serviti al nhow London!L’hotel di design di lusso del marchio alberghiero Minor Hotels, noto per le sue strutture iconiche.Ispirate alle città in cui si trovano..
nhow Londo iincarna il concetto “London Reloaded” e gioca con i contrasti tra tradizione e innovazione, presentando idee di design audaci e fresche ovunque, con ispirazione presa da icone britanniche come la famiglia reale e i monumenti di Londra. Questa versione contemporanea include una scultura a razzo del Big Ben nella hall e immagini non convenzionali dei monarchi del passato nelle camere da letto e nei bagni..
Gli ospiti VIP (Very Important Paws) soggiorneranno nelle camere dog-friendly del nhow meticolosamente curate (anche cat-friendly) che includono lussuose lenzuola, giocattoli e dolcetti di benvenuto.
Gli chef del nhow London prepareranno un assortimento speciale di tè pomeridiano servito con cupcakes fatti in casa con glassa di crema di formaggio, bocconcini di burro di arachidi ghiacciati, dolcetti calmanti e un puppuccino per il giorno speciale…
Che menù irresistibile!
Quando?
25 e 26 agosto.
I prezzi delle camere partono da £ 200 a notte questo fine settimana (dal 25 al 27 agosto).
Per info www.minorhotels.com www.minorhotelsne.pr.co
Make your puppy happy … let him indulge on the amazing Complimentary Dog Afternoon Teas served at nhow London! The upper-upscale design hotel by Minor Hotels disruptive hotel brand, known for its iconic establishments. Inspired by the cities in which they are located.
nhow London embodies the concept “London Reloaded” and plays with the contrasts between tradition and innovation, featuring bold and fresh design ideas throughout, with inspiration taken from British icons such as the Royal Family and London landmarks. This contemporary take includes a Big Ben rocket sculpture in the lobby and unconventional images of past monarchs in the bedrooms and bathrooms…
The VIPguests (Very Important Paws) will stay In the nhow meticulously curated dog-friendly rooms (also cat-friendly) that include plush bedding, toys and welcome treats
The chefs at nhow London will prepare a special assortment afternoon tea homemade cupcakes with cream cheese frosting, frozen peanut butter bites, calming treats and a puppuccino for the special day… as well as tea or coffee and a muffin for the paw-rents too. What a menu!
When?
August 25 and 26.
Room prices start from £200 per night this weekend (August 25 to August 27).
For more information, please visit www.minorhotels.com
Please also visit our newsroom:www.minorhotelsne.pr.co
CESARE ZUCCA Travel, food & lifestyle. Milanese by birth, Cesare lives between New York, Milan and the rest of the world.For WEEKEND PREMIUM he photographs and writes about cities, cultures, lifestyles.art, entertainment. He likes to discover both traditional and innovative gastronomic delights. Cesare meets and interview top chefs from all over the world, ‘steals’ their recipes in a ” non touristy tourist ” style
Come cucinare GUSTOSO e SANO ? Nessuno meglio della Dottoressa Samantha di Geso del Centro DnA Milano , biologo nutrizionista ed esperta di alimentazione poteva rispondermi.
Dott.ssa Samantha Di Geso
Dottoressa, come si è avvicinata al mondo della pasta di legumi? Devo esseres sincera: da biologa ho inizialmente pensato che fosse arrivato l’ennesimo prodotto chimico e industriale, invenzione new-age e fregatura per la salute. Ho approfondito andando anche a fondo sui processi di lavorazione e mi sono dovuta ricredere, scoprendo che con la pasta di legume si possono, addirittura, evitare tossicità dei legumi non cotti in maniera buona e opportuna. I legumi fanno parte della storica cucina italiana? Certo, I nostri antenati avevano un’alimentazione che utilizzava i legumi ma, con amore e cura, li mettevano a bagno 24-48 ore, dopodichè li cucinavano con alloro. impiegando tempi giustamente lunghi e temperature corrette. Ho fatto ricerche sui processi di lavorazione e ho scoperto che, grazie questo tipo si può evitare la pericolosa tossicità dei legumi non cotti in maniera opportuna. Quali sono i vantaggi della pasta di legumi? La pasta di legumi evita il gonfiore di pancia frutto delle difficoltà di digerire le pareti del legume, senza però perdere i nutrimenti in essa contenuti. Si presta, a parità di calorie (circa 350 calorie per 100 grammi di pasta) e alto contenuto di proteine e fibre, a essere benissimo un sostituito di un pasto completo. Inoltre piace molto anche ai nostri bifidobatteri, che detengono lo scettro delle nostre difese immunitarie. E’ vero che in una dieta dimagrante si può mangiare la pasta, se è di legumi? Certo e non solo: Il suo basso indice glicemico e il suo alto contenuto di fibre sono “oro” per l’intestino di tutti e, soprattutto di chi ha problemi intestinali, glicemici o semplicemente per un controllo del peso. Il suo potere saziante dà la possibilità di diminuire le quantità e le calorie introdotte, quindi si presta bene a coloro che vogliono perdere peso senza rinunciare ad un buon piatto di pasta. E’ una pasta saporita? Il gusto ovviamente è quello dei legumi per cui le ricette semplici aiutano a gustare meglio questa pasta, specialmente quelle che la accoppiano a pesce fresco, pescato in giornata e a verdure di stagione. Provatela con il filetto di tonno tagliato a cubetti e cotto leggermente in padella con olio, capperi e olive, una delizia estiva!
I fusilli alle lenticchie rosse di Felicia, serviti in un brodetto di legumi e spigola
Paladina delle paste ai legumi è Felicia, l’unico pastificio italiano allergen free con molino multigrain integrato, usando materie prime biologiche e naturalmente senza glutine, come il grano saraceno, il riso integrale e l’avena. È totalmente naturale è ipocalorica, molto proteica e fatta solo di acqua e farina di legumi e offre un’infinità di formati: spaghetti, penne e mezze penne, ditalini , fusilli. risoni ai legumi e cereali, tra cui lenticchie rosse e gialle, ceci, piselli, fagioli verdi Mung. La cosa interessante di questo prodotto, oltre al conteggio delle calorie, è il tempo di cottura, di molto inferiore rispetto a quello di una pasta di grano duro classica.
Un piatto sano e gustoso: orata , zucchine, olive nere e sedadini alle lenticchie rosse di Felicia
Pronti per la vostra avventura surfcasting? Il mio augurio è “buon appetito e buona salute a tavola”!
english version
Dr.Samantha di Geso of DnA Milano , nutritionist biologist and food expert could answer me.
Dott.ssa Samantha Di Geso
Doctor, how did you approach the world of legume pasta? I have to be honest: as a biologist I initially thought that yet another chemical and industrial product had arrived, a new-age invention and a rip-off for health. I also went deeper into the manufacturing processes and I had to change my mind, discovering that with legume paste you can even avoid the toxicity of uncooked legumes in a good and appropriate way. Are legumes part of historic Italian cuisine? Sure, our ancestors had a diet that used legumes but, with love and care, they soaked them for 24-48 hours, then cooked them with laurel. using appropriately long times and correct temperatures. I did research on manufacturing processes and I discovered that, thanks to this type, the dangerous toxicity of uncooked legumes can be avoided. What are the benefits of legume pasta? The legume paste avoids belly swelling resulting from the difficulty of digesting the walls of the legume, without however losing the nutrients it contains. With the same calories (about 350 calories per 100 grams of pasta) and high protein and fiber content, it lends itself to being a perfect substitute for a complete meal. Furthermore, our bifidobacteria also like it very much, which hold the scepter of our immune defenses.Is it true that in a slimming diet you can eat pasta, if it is made with legumes? Certainly and not only: its low glycemic index and its high fiber content are “gold” for everyone’s intestines and, above all, for those with intestinal or glycemic problems or simply for weight control. Its satiating power makes it possible to reduce the quantities and calories introduced, therefore it lends itself well to those who want to lose weight without giving up a good plate of pasta. Is it a tasty pasta? The taste is obviously that of legumes, so simple recipes help you enjoy this pasta better, especially those that pair it with fresh fish, caught on the day and seasonal vegetables. Try it with tuna fillet cut into cubes and lightly cooked in a pan with oil, capers and olives, a summer delight!
I sedanini alle lenticchie di Felicia, serviti in un brodetto di legumi e spigola
Felicia’s red lentil fusilli, served in a legume and sea bass broth
The champion of legume pasta is Felicia, the only allergen-free Italian pasta factory with an integrated multigrain mill, using organic and naturally gluten-free raw materials, such as buckwheat, brown rice and oats. It is totally natural, low-calorie, high in protein and made only of water and legume flour and offers an infinite number of formats: spaghetti, penne and mezze penne, ditalini, fusilli. risoni with legumes and cereals, including red and yellow lentils, chickpeas, peas, mung green beans.
Un piatto sano e gustoso: orata , zucchine, olive nere e sedadini alle lenticchie rosse di Felicia
The interesting thing about this product, in addition to the calorie count, is the cooking time, which is much less than that of a classic durum wheat pasta.
Ready for your surfcasting adventure? “Buon appetito & and good health at the table”!
CESARE ZUCCA Travel, food & lifestyle. Milanese by birth, Cesare lives between New York, Milan and the rest of the world. For WEEKEND PREMIUM he photographs and writes about cities, cultures, lifestyles.art, entertainment. He likes to discover both traditional and innovative gastronomic delights. Cesare meets and interview top chefs from all over the world, ‘steals’ their recipes in a ” non touristy tourist ” style
Storia, lusso, qualità: ecco Brenners Park-Hotel & Spa , una miscela magica di calore familiare misto al fascino lussuoso dall’ eterna giovinezza.L’hotel fa risalire le sue origini all’acquisizione da parte di Anton Alois Brenner nel 1872.Per quindici decenni il grand hotel è rimasto nelle mani di due sole famiglie proprietarie.Con il luogo di nascita della collezione Oetker, Baden-Baden ha un biglietto da visita conosciuto in tutto il mondo.È la conservazione del suo spirito inconfondibile e il modo in cui l’hotel “sorride” in risposta al sorriso degli ospiti dell’hotel, simbolo di un’eredità unica di cultura vivente e di un gioiello di famiglia. Brenners dispone di 100 camere da offrire: 15 singole, 50 doppie e 35 junior suite e suite, arredate con gusto vagamente retrò e dotate di ogni confort moderno e alcune anche di un terrazzino privato che si affaccia sul lussureggiante verde della Foresta Nera.
Non a caso Frank Sinatra ha esclamato: “Ovunque tu vada, Brenner’s è il migliore.”
Brenners è testimone di una pietra miliare nel cammino verso un’Europa unita. Il 15 febbraio 1962, tedescoIl cancelliere Konrad Adenauer ha scelto il grand hotel come sede del preliminarecolloqui con il presidente francese Charles de Gaulle su un’amicizia franco-tedescatrattato.Il Brenners divenne così noto come la “Culla d’Europa”. Durante il vertice dell’anniversario della NATO a Strasburgo/Kehl nell’aprile 2009, il nuovo Il presidente eletto degli Stati Uniti Barack Obama ha visitato Baden-Baden. Michelle Obama e le first ladies sono state invitate dalla moglie del cancelliere tedesco, il professor Joachim Sauer, al ricevimento serale nell’Orangerie del Brenners
Questa mega struttura ospita la storica Villa Stéphanie, un’intera dimora dedicata all’esperienza termale.15 lussuose camer distribuite su cinque piani, tre impressionanti suite spa con spa privata, un ampio complesso di saune, una vasca immersione ad acqua fredda ed eleganti sale per trattamenti.
La spettacolare piscina
Direttamente adiacente a Villa Stéphanie c’è Haus Julius Medical Care, moderno hotspot medico dedicato alla prevenzione sanitaria, miglioramento dell’immunità, disintossicazione di tutto il corpo, procedure naturopatiche, fifioterapia e sana alimentazione
Solo un cancello del giardino in ferro battuto separa gli ospiti di Brenners dai magnifici alberi della secolare passeggiata Lichtentaler Allee che , a secondo della stagione, si trasforma in un un tripudio di fiori, uno spettacolo di luci ardenti di foglie autunnali o una coltre di neve.
La deliziosa veranda del luminoso e arioso ristorante Wintergarten offre un menu con una cucina contemporanea di prima classe, distinta dai migliori prodotti regionali per offrire piatti tradizionali con influenze moderne, serviti con cura dallo Chef Stefan Naatz, originario di Lubecca, amante della Normandia e appassionato della cucina francese.
Chef Stefan Naatz e Sommelier Elisabetta Prisco
Una cucina raffina e gustosa, ben aromatizzata da salse aromatiche e ricche di sapore. Ottima selezioni di vini regionali, accurantamente scelti dalla sommelier Elisabetta Prisco, a cominciare da un suadente Brut Tradition Raumland in accompagnamento al divertente amouse bouche, un sacchettino di cavolo, rapa, noci, semi di zucca e caramello.
Nel menu di oggi spiccano due ingredienti protagonisti: il rabarbaro (grande passione dello Chef e …mia) e l’asparago bianco “Huber” di Iffezheim, servito nel tradizionale abbinamento con salsa olandese, burro fuso e patatine novelle, oppure in una delicata vellutata in cui fa capolino un agnolotto ripieno di pan brioche e pinoli.
Asparago bianco “Huber” di Iffezheim, servito nel tradizionale abbinamento con salsa olandese, burro fuso e patatine novellevellutata di asparago,agnolotto ripieno di pan brioche e pinoli.
Il rabarbaro appare anche in una deliziosa insalatina di tarassaco, pinoli e pistacchi, mentre , in forma di sorbetto, è il discreto protagonista centrale del dessert allo zabaione, yogurt e quinoa.
Nello splendore “green” della Foresta Nera, arriva a tavola una deliziosa insalatina asparagi, rabarbaro, terragona, pinoli e pistacchi con salsa al lampone .sorbetto al rabarbaro, zabaione, yogurt e quinoa.
Le coccole “gourmet” del Brenners non finiscono qui…. Ogni giorno, a metà pomeriggio, viene servito il tradizionale “Afteroon Tea” accompagnato dalle prelibatezze di un Maitre Patissier francese di fama mondiale: Pierre Hermé . In onore della Foresta Nera, Pierre ha creato i Macaron Forêt Noire (pura origine cioccolato del Belize, vaniglia del Madagascar & Griottines®) e Entremet Forêt Noire, nuova interpretazione della celebre torta locale.
L’ ho assaggiata….beh, le parole non bastano per descrivere questa squisitezza..
Ospiti illustri Brenners è la residenza favorita di molti VIP. Ha ospitato politici, artisti, personaggi famosi. George Clooney è un fan, i Beckham affittano regolarmente una parte dell’hotel, molti altri personaggi famosi hanno alloggiato qui, basta dare un’occhiata all’album d’oro delle celebrità…
Quante celebrità al Brenners, ma chi è la vera superstar? Voilà Kléopatre, una maestosa gatta birmana che ha detto “adieu” a Parigi e si è trasferito a Baden-Baden, nella sua residenza di campagna sul fiume Oos dove può godersi una dose giornaliera di aria fresca nel parco privato. Il grand hotel è l’habitat perfetto per lei. La mascotte della casa ama l’eleganza storica, la tranquillità del parco e il gorgoglio del fiume .Spesso, con aria regale, si compiace di passeggiare silenziosamente lungo i corridoi…
Se vuoi conoscere meglio Baden-Baden e hai perso la prima parte, ecco illink
Buon weekend!
INFO
Baden Baden è anche raggiungibile con voli low-cost Ryan Air
da Bari, Cagliari, Lamezia, Milao Bergamo, Palermo, Trapani,Marsala. Un grazie particolare a Katjia Flann, tutto il team Baden-Baden Tourism Board, Monika Potzy e Markus Beus di Brenners.
The “Grande Dame”: Brenners Park-Hotel & Spa
History, luxury, quality: that is Brenners Park-Hotel & Spa , a magical blend of family warmth mixed with the luxurious charm of eternal youth. The hotel traces its origins to the takeover by Anton Alois Brenner in 1872. For fifteen decades the grand hotel remained in the hands of only two owner families. With the birthplace of the Oetker collection, Baden-Baden has a business card known throughout the world. It is the preservation of its unmistakable spirit and the way the hotel “smiles” in response to the smile of the hotel guests, a symbol of a unique legacy of living culture and a family jewel.
Brenners has 100 rooms to offer: 15 singles, 50 doubles and 35 junior suites and suites, furnished with a vaguely retro taste and equipped with every modern comfort and some even with a private terrace overlooking the lush greenery of the Black Forest.
It is no coincidence that Frank Sinatra exclaimed: “Wherever you go, Brenner’s is the best.”
Brenners is witnessing a milestone on the road to a united Europe.
On February 15, 1962, German Chancellor Konrad Adenauer chose the grand hotel as the venue for preliminary talks with French President Charles de Gaulle on a Franco-German friendship treaty. Brenners thus became known as the “Cradle of Europe”.
During the NATO anniversary summit in Strasbourg/Kehl in April 2009, the new US President-elect Barack Obama visited Baden-Baden. Michelle Obama and the first ladies were invited by the wife of the German Chancellor, Professor Joachim Sauer, to the evening reception in the Brenners Orangerie
This mega-structure houses the historic Villa Stéphanie, an entire mansion dedicated to the spa experience. 15 luxurious bedrooms spread over five floors, three impressive spa suites with private spa, an extensive sauna complex, a plunge pool and elegant treatment rooms.
The spectacular swimming pool
Directly adjacent to Villa Stéphanie is Haus Julius Medical Care, a modern medical hotspot dedicated to preventive health care, immunity improvement, whole body detoxification, naturopathic procedures, phyotherapy and healthy eating
Only a wrought iron garden gate separates Brenners’ guests from the magnificent trees of the centuries-old Lichtentaler Allee promenade which, depending on the season, transforms into a blaze of flowers, a light show burning with autumn leaves or a blanket of snow .
The delightful conservatory of the light and airy Wintergarten restaurant offers a menu of first-class contemporary cuisine, distinguished from the best regional produce to offer traditional dishes with modern influences, lovingly served by Chef Stefan Naatz, originally from Lübeck, Normandy lover and passionate of French cuisine.
Chef Stefan Naatz and Sommelier Elisabetta Prisco
A refined and tasty cuisine, well flavored with aromatic sauces full of flavour. Excellent selection of regional wines, carefully chosen by the sommelier Elisabetta Prisco, starting with a persuasive Brut Tradition Raumland to accompany the amusing amouse bouche, a small bag of cabbage, turnips, walnuts, pumpkin seeds and caramel.
Two main ingredients stand out in today’s menu: rhubarb (a great passion of the Chef and …mia) and the white “Huber” asparagus from Iffezheim, served in the traditional combination with hollandaise sauce, melted butter and new potatoes, or in a delicate velvety in which a small lamb stuffed with brioche and pine nuts peeps out.
White asparagus “Huber” from Iffezheim, served in the traditional combination with hollandaise sauce, melted butter and new potatoes
cream of asparagus, agnolotto stuffed with pan brioche and pine nuts.
Rhubarb also appears in a delicious salad of dandelions, pine nuts and pistachios, while, in sherbet form, it is the discreet central protagonist of the eggnog, yoghurt and quinoa dessert.
In the “green” splendor of the Black Forest, a delicious salad of asparagus, rhubarb, terragona, pine nuts and pistachios with raspberry sauce arrives at the table.
rhubarb sorbet, eggnog, yoghurt and quinoa.
Brenners “gourmet” pampering does not end here….
Every day, in the mid-afternoon, the traditional “Afteroon Tea” is served accompanied by the delicacies of a world-famous French Maitre Patissier: Pierre Hermé. In honor of the Black Forest, Pierre created the Macarons Forêt Noire (pure Belizean chocolate origin, Madagascar vanilla & Griottines®) and Entremet Forêt Noire, a new interpretation of the famous local cake.
I tasted it… well, words are not enough to describe this delicacy…
Illustrious guests
Brenners is the favorite residence of many VIPs. It has hosted politicians, artists, famous people. George Clooney is a fan, the Beckhams regularly rent out part of the hotel, many other famous people have stayed here, just take a look at the celebrity gold album…
How many celebrities at Brenners, but who is the real superstar?
Voilà Kléopatre, a majestic Burmese cat who said “adieu” to Paris and moved to Baden-Baden, to her country residence on the Oos River where she can enjoy a daily dose of fresh air in the private park. The grand hotel is the perfect habitat for her. The mascot of the house loves historic elegance, the tranquility of the park and the gurgling of the river. Often, with a regal air, she takes pleasure in strolling silently along the corridors…
If you want to get to know Baden-Baden better and missed the first part, here is the link
Have a nice weekend!
INFO
Baden Baden can also be reached with low-cost Ryan Air flights
from Bari, Cagliari, Lamezia, Milao Bergamo, Palermo, Trapani, Marsala.
Special thanks to Katjia Flann, the entire Baden-Baden Tourism Board team, Monika Potzy and Markus Beus from Brenners.
The Balletto di Milano was the first Italian company to perform at the Bolshoi Theater in Moscow (1999) and in 2011, the year of Italy/Russia culture, it was invited by the Russian Ministry of Culture to Moscow for the dance season of the Youth Theater – RAMT.He has collaborated in prestigious events, including the realization of Saaremaa Opera Festival – Estonia 2015, winner of the best Estonian event of the year award.Balletto di Milano has collaborated with great names in international dance such as Carla Fracci, Luciana Savignano, Raffaele Paganini, Oriella Dorella, Giuseppe. Carbone, Micha van Hoecke, Grazia.Galanteamong tmany others who stand out for thier high technical/artistic level.All the dancers come from the best international schools and academies and currently collaborate with the Balletto di Milano with important names in choreography such as Giorgio Madia and Teet Kask, as well as new authors born within the Company.
Every year Balletto di Milano is on stage represent our ballets throughout Italy and in numerous countries abroad, including France, Switzerland, Spain, Egypt, Morocco, Estonia, Finland and many others.
Balletto di Milano performed last night in the enchanting atmosphere of the Castello Sforzesco in Milan.The show Grandi Balletti is a fascinating journey into the world of classical dance. Pieces taken from the great and best-known repertoire, including the pas de deux from Swan Lake, Sleeping Beauty, Le Corsaire and Don Quixote, alternate with neoclassical and choral choreographies created expressly for the Company.Balletto di Milano boasts a young and fierce cast, starting with the couple Amanda Hall and Emmanuel Ippolito who gave us a lively moment from “Flames of Paris, the remarkable chemistry between the very young Annamaria Maestri (Juliet) and the fiery Mattia Imperatore (Romeo), Alessia Sasso and Alessando Orlando in their sultry pas de deux from Ravel’s Notre-Dame-d de Paris.Among them the most applauded couple was Paloma Bonnin whose dizzying fouettes were truly incalculable, perhaps more than the notorius 32… and her partner GianManuel d’Elia engaged in Petipa’s historic choreography for “Corsaire”
“Next performancesArenzano (GE), Villa Figoli Via Olivette, 42, Arenzano, Genova, Italy
Catona, Arena Alberto Neri Via Marina, Catona, Italy
The highly anticipated BARBIE movie is out, at its best at the beginning and end, but, in my opinion, undone by a middle section where gags give way to issues about patriarchy, puberty, feminism and existentialism
.Ken and Barbie i.e. Margot Robbie and Ryan Gosling are absolutely extraordinary, perfectly cast in their roles, embracing their roles with abandon and passion to create imperfect characters Margot (we know them) is a wonderful actress and Ryan shows off (in addition to the amazing abs …) singing and dancing skills,Surprises in the cast: America Ferrara reappears with an incisive role (the not so pretty one from “Ugly Betty ” while the old lady at the bus stop is the daughter of Ruth Handler, the creator of Barbie masterfully played here by Rhea Perlman.
Greta Gerwig’s direction is brilliant,
Very easy to predict Oscar nominations for Best Art Direction, absolutely spectacular.
Barbie lasts a good couple of hours (maybe a little too long) beautifully addresses the thoughtful message about embracing “you” and all the wonderful things that make “you” who you are.
Rating 7 +
AL CINEMA ARRIVA LA BARBIE!
( italian)
.È uscito L’ attesissimo film su BARBIE , al suo meglio all’inizio e alla fine, ma, secondo me , annullato da una sezione centrale in cui le gag lasciano il posto a problematiche sul patriarcato, pubertà, femminismo e esistenzialismo
.Ken e Barbie e cioè Margot Robbie e Ryan Gosling sono assolutamente straordinari, perfettamente calati nei ruoli, abbracciando i loro ruoli con abbandono e passione per creare personaggi imperfetti Margot ( li sappiamo) e’ un’attrice meravigliosa e Ryan sfoggia (oltre ai sorprendenti addominali…) abilità’ canore e danzerecce,Sorprese nel cast : rispunta , con un ruolo incisivo , America Ferrara( la bruttina di” Betty la cozza ” mentre la anziana signora alla fermata del bus e’ proprio la figlia di Ruth Handler , la creatrice di Barbie qui magistralmente interpretata da Rhea Perlman .
La regia di Greta Gerwig è geniale,
Facilissimo prevedere nomination all’ Oscar per Miglior Art Direction , assolutamente spettacolare.
Barbie dura un bel paio d’ore , forse un po’ troppo ) risolve egregiamente il messaggio premuroso sull’abbracciare “te” e tutte le cose meravigliose che rendono “tu” quello che sei.
Voto 7 +
By Cesare Zucca. History, Mithology, Art, Culture, Beauty and Taste… That is what the amazing Italian Oils will bring to your table. The world has over 1,600 olive cultivars: Italy, on its own, has 600 of them. The historic and cultural roots of Italian taste are appreciated around the globe, and are enriched with meaning and value through our products.
Orgolio is an extra virgin olive oil produced by the La Poderina farm in Siena, in the heart of Tuscany, which comes from the beauty of a unique land and from the obsessive search for quality. The Frantoio variety gives an intense green color with faint yellow notes, medium-strong intensity, elegance and broad vegetal tones that refer to thistle and artichoke on an almond base; the Moraiolo, rustic and imposing, makes the oil intensely fruity, decidedly bitter and spicy with hints of leaves and fine woody notes, the Leccino gives the aroma of ripe olives and vegetable aromas, and a slight bitter and spicy sensation. Orgolio della Poderina is a product of the highest quality, elegant, with a marked scent of freshly mown grass and a strong character like its balanced spicy and bitter aroma. The result is an extra virgin olive oil naturally rich in polyphenols that give a magnificent aroma to any pairing, from freshly picked garden salads to the highest gastronomy dishes.
This “Oro verde “oil was born in a corner of Puglia (Apulia) where scents and flavors cloak the landscape dotted with monumental olive trees with atmosphere. The Apulian oil is as intense as the ancient peasant culture that the Frantoio D’Orazio has always preserved and exalted, to give every palate taste and beauty, with every taste. The Ravello boasts shades of blue and green that follow each other without interruption, like the rows of centuries-old olive trees on the rolling hills of Puglia, between small lakes and sinkholes of karst origin. All of Frantoio D’Orazio’s love for his land is revived in this bottle. Love that is also reflected in the processing of extra virgin olive oil, which still takes place with the same care and attention as in the past. Leaf green color tending towards golden yellow. We recommend it for fresh salads, vegetable purées, rice soups and savory soups, dishes based on beans, artichokes, asparagus, cooked vegetables, with white meats, bruschetta, salsa, mixed legumes, baked tomatoes, truffle sauce.
The Peranzana di Mimì extra virgin olive oil was born from the passion of Donato and Michele and their mother Giuditta who fulfilled the dream of their father Domenico also known as Mimì. Their olive grove is spread over 80 hectares where they cultivate 24,000 olive trees with dedication, which produce about 500 hectoliters of oil every year. Peranzana di Mimì extra virgin olive oil is a medium intensity fruity oil with many vegetable and herbaceous scents on the nose, with a marked note of tomato and green apple. When I tasted, the freshness of the apple and green tomato reappeared and showed a spicy and bitter character while maintaining an elegant harmony between the two components. Ideal for pairing with raw dishes as a condiment for salads or vegetables but also for seasoning grilled meats and fish or soups. Perfect raw condiment on grilled dishes, salads or soups.
The legend of the “Moro” (Arabic) head dates back to the 11th century, when the Mori’s invaded Sicily and became part of the population, so much so that it blended perfectly with the Sicilian population. The history of this vase will be included in the label of the bottle, also to provide the consumer with all the details of the origin of this vase which is found throughout Sicily.The project was born from the idea of creating a bottle that would represent the “Sicily” of a fine oil, through one of the most famous “symbols” of Sicily.
The bottle is made of heavy glass from a mold made by a registered drawing, on one side the drawing of the female face, on the other the drawing of the male face, it is made of dark glass or painted in white, possibly decorated in some details (the mouth, eyes, necklace, etc.), to make different versions of the bottle to the retailer.
The production areas of this oil are the slopes of Etna Vulcan., the colour is intensevely green, the smell is medium fruity with hints of grass just cutted, I found notes of bitter and spicy with after taste of tomato flavor. Great to consume: raw, special with Mediterranean dishes
The Pujje company was born in the heart of the Murgia Tarantina from the idea of three young people in love with their land – an agronomist, a manager and a communication professional. Pujje Evo Oil has a heart. The heart of those who imagined it and then created it. Its flavor is an ode to the hand-made olive harvest, among the majestic olive trees born and raised in our land and pampered by its enveloping wind, a handcrafted cold-pressed Extra Virgin Olive Oil. Its perfume reveals the genuineness of the raw materials used, evokes the notes of a past time, rediscovering the values of authenticity and tradition. Pujje Oil is a container of mithology and values: Amphitrite, a beautiful sea nymph who, not wanting to marry, sought protection from Poseidon from Atlas. A dolphin, sent by the God of the Sea, found her and convinced her to marry him.This oil was born on the coasts bathed by the Ionian Sea, it is light fruity with notes of freshly mown green grass, which marries simpler and seafood dishes, enhancing them all; Rea, Goddess of earth, nature and abundance. Perfect for meat dishes, medium fruity, with notes of tomato leaves and aromatic herbs, with a prevalence of almond, which gives its best with equally robust and earthy dishes, Finally Helios, God of the solar star, every morning, driving the golden chariot of the Sun crossing the sky from the east and in the evening it plunged into the west. Perfect for vegetable, fruit and sweet dishes. Helios which, with a single olive full of taste and a vegetable scent, evokes a slight hint of leaves and fresh fruit. A the medium fruity taste which goes perfectly with vegetable recipes, sweets and artisan desserts.
Frantoio Muraglia was founded in Andria, the oil capital of Apulia, five generations ago, but family’s patriarch has lived through 460 springs. It is a majestic coratina olive tree.
Rainbow is a true style icon. The ceramic jar, handmade by craftsmen, colours the table, warms up the kitchen and preserves all the scents and flavour of extra virgin olive oil. The quality of the extra virgin olive oil combined with the design of original ceramic jars handmade by Apulian craftsmen will leave your friends and family with a delicious and special memory.
Monocultivar Coratina olive, intense green with golden hues. Aromas of dill, fennel, artichoke, pepper and hay. It leaves a tasty spicy flavour, colourful, stylish, 100% made in Italy and handmade Ceramic plates hand-painted by our Apulian ceramists with a rainbow pattern echoing that of designer jars. Format: 20 cm – 25 cm – 30 cm
Olitalia is managed by the family of founder Giuseppe Cremonini: children Angelo, Elisabetta and Camillo. For over 50 years, this family-owned company name stands for excellence, quality and tradition in Italian cuisine around the world. Today we are one of the most trusted brands in the food and condiments sector: thanks to our total devotion to our roots, while at the same time moving forward on the path of excellence with a healthy ambition to achieve future results. Olitalia selecta olives in the most careful and rigorous way: a solid guarantee of constant quality, ensured year after year by maintaining the same standards of quality and quantity in cultivation. The “Dedicati” collection represents a careful selection of raw materials and the naturalness of a development process involving the best chefs ensure the high quality of these products, which were designed and intended to amaze. Dedicati For Meat This oil has great character, it is rich in fragrances and vegetable notes. It is important that the oil chosen is aromatic and can enhance the taste of any type of meat. Dedicati for Vegetables This oil has strong herbaceous notes: such feature can enhance the taste of vegetables at best and match perfectly diverse and quite sharp tastes. Dedicati for Fish This is a delicate oil with a harmonious profile and notes of apple and fresh almond. For a perfect match with fish, it is important that the oil does not cover the taste of ingredients, but matches and enhances it.
What a great selection and variety of different virgin olive oils! But.. wait a minute, here comes a sunflower seed rosemary scented frying oil.. Yes from same Olitalia producers, here comes…
FRIENN is the frying oil with an innovative recipe, without palm oil, which allows you to obtain professional quality, crispy and dry fried food. It is obtained from high oleic sunflower seeds grown and processed exclusively in Italy. Its composition, protected by an Italian patent, gives the product unique properties. The combination of sunflower oil with a high oleic acid content and antioxidants guarantees high stability at high temperatures, avoiding the unpleasant onset of bad smells. FRIENN frying oil respects the original flavor of the ingredients, without transferring color and flavor to the food. Perfect for frying savory and sweet foods, both in a pan and in the fryer. I tried, I loved it! please take a note of it!
Summer at the sea: the hot sun warms the surface waters, the fish approach the coast: dorado, amberjack, tuna, bream, sea bass, bream but also sea bream, bluefish and many other species…
What better than improvising a fisherman and to bring home a trophy to cook with your favorite recipe? So let’s venture into surfcasting (literally “casting on the wave”) a form of sport fishing that is carried out from the beach, with a float or with sturdy rods, capable of casting the terminal complex (bait and lead) at considerable distances from the shore. In the Mediterranean version of surfcasting, we make use of the help of the tides that increase or decrease and the waves begin to “swell” depositing organic food that attracts large and hungry predators.
In Italy it is known as shore angling, i.e. fishing from the beach which is mainly carried out in summer with a flat sea. Pay attention to the rules! Shore fishing is generally forbidden at night and precisely from one hour after sunset to one hour before sunrise, furthermore it is not possible to fish in any sea, therefore avoid protected areas where fishing is is prohibited or that apply time and place restrictions.
HOW TO FISH BY THE SEA?
Equipped with a rod, reel and assembly, the hook is cast into the water and the fishing trip begins! This is probably one of the simplest techniques, starting with the bait: in fact, it will be enough to put a worm on the hook and cast and… wait.
THE “GOURMET” BAITS
Squids and cuttlefish, murex, are excellent “temptations” for sea bream and bream, crabs and razor clams while a morsel of triggered mullet can prove to be an excellent trap for sea bass, rays and bluefish
WHERE TO FISH IN ITALY?
Liguria: the sea of the Cinque Terre is full of sea bream, sea bass, bream, bream and conger eels, both for surfcasting bolentino or trolling, and for fishing on the rocks with floats and bottom fishing.
The hospitality of Emilia Romagna is not denied even on this occasion: no restrictions and you can really fish anything from red mullet, white fish, molluscs, mussels, clams and much more. Welcome to the Romagna coast!
Tuscany: Marina di Bibbona, Orbetello, Principina and Isola del Giglio, while in the Grosseto area and in Ansedonia you can fish all year round
Marche: inside the protected Natural Park of Monte Conero, while by boat towards Ancona or Fermo you will find lecce stella, lecce amia, croaker, sea bream and needlefish.
Abruzzo. awaits you with its romantic overflows, evocative stilt houses soaking in the water, traditional fishing machines from which long arms extend to support the nets that used to capture schools of fish. For a profitable surfcasting go south of Roseto, where you can find sea bass, but also gray mullet and sea bream.
Lazio: good sea bream and sea bass fishing on the Circeo and Sabaudia promontory, and the “old radar” spot on Fregene beach
Campania: The wonderful Gulf of Naples offers you sea bass, while Cilento enjoys a rich fish fauna of the fish fauna.
Puglia: in Salento near the Gargano, in the area between Ostuni and Brindisi and near Taranto.
Basilicata: in the marine area of Maratea and near the mouth of the Noce.
Calabria: focus on the marine area and the area close to Catanzaro. Good fishing!
Sardinia: the ”Badesi” beach and the locality of La Ciaccia offer plenty of sea bass and sea bream.
Sicily: its magnificent coast awaits you for a suggestive shore angling.
The beach of Maganuco (Marina di Modica) Santa Margherita (Messina) Ponente (Milazzo) and Sciacca with its wonderful sea bream…
A Michelin starred fishing ! Taormina: pesca fortunata e stellata dello Chef Pietro D’Agostino. Ma l’avrà pescato proprio lui…Di certo sarà cucinato in maniera sublime…
In the sea of Taormina: lucky and starred fishing by Chef Pietro D’Agostino. But he must have caught it himself… It will certainly be cooked sublimely…
SUGARELLI, WHAT A GOODNESS…
Fishing for horse mackerel with sabiki is widely used in light trolling but also in spinning. You will be able to fish horse mackerel from the shore by mounting a bombard or a jig as lead, and using sabiki as leader. Taste them with typical regional recipes:: in Sardinia, in the smallest cuts, as an ingredient in the traditional fish garlic sauce, while in the Marche they are tasted leeward, in a kind of peperonata,, not to mention the superb preparation in Puglia, with white wine, extra virgin olive oil, parsley, olives and, in the most creative recipes, also caciocavallo cheese, tangerines and quinces, a real summer delight.
SEABREAM, THE QUEEN OF THE BEACH
If you fish for sea bream from the beach, you need sinkers and other powerful gear to try and extend the casting distance. The useful baits to use are shrimps, crabs and marine worms, but artificial baits can also replace the live one, better if they are imitations of shrimps.
HEALTHY AND PERFECT COUPLING: “YOUR” FISH AND PASTA WITH LEGUMES
How to cook your “marine triumph” ? and above all what to pair it with? No one better than Dr.Samantha di Geso of DnA Milano , nutritionist biologist and food expert could answer me.
Dott.ssa Samantha Di Geso
Doctor, how did you approach the world of legume pasta?
I have to be honest: as a biologist I initially thought that yet another chemical and industrial product had arrived, a new-age invention and a rip-off for health.
I also went deeper into the manufacturing processes and I had to change my mind, discovering that with legume paste you can even avoid the toxicity of uncooked legumes in a good and appropriate way. Are legumes part of historic Italian cuisine?
Sure, our ancestors had a diet that used legumes but, with love and care, they soaked them for 24-48 hours, then cooked them with laurel. using appropriately long times and correct temperatures. I did research on manufacturing processes and I discovered that, thanks to this type, the dangerous toxicity of uncooked legumes can be avoided. What are the benefits of legume pasta?
The legume paste avoids belly swelling resulting from the difficulty of digesting the walls of the legume, without however losing the nutrients it contains. With the same calories (about 350 calories per 100 grams of pasta) and high protein and fiber content, it lends itself to being a perfect substitute for a complete meal. Furthermore, our bifidobacteria also like it very much, which hold the scepter of our immune defenses.Is it true that in a slimming diet you can eat pasta, if it is made with legumes?
Certainly and not only: its low glycemic index and its high fiber content are “gold” for everyone’s intestines and, above all, for those with intestinal or glycemic problems or simply for weight control. Its satiating power makes it possible to reduce the quantities and calories introduced, therefore it lends itself well to those who want to lose weight without giving up a good plate of pasta. Is it a tasty pasta?
The taste is obviously that of legumes, so simple recipes help you enjoy this pasta better, especially those that pair it with fresh fish, caught on the day and seasonal vegetables. Try it with tuna fillet cut into cubes and lightly cooked in a pan with oil, capers and olives, a summer delight!
I sedanini alle lenticchie di Felicia, serviti in un brodetto di legumi e spigola
Felicia’s red lentil fusilli, served in a legume and sea bass broth
The champion of legume pasta is Felicia, the only allergen-free Italian pasta factory with an integrated multigrain mill, using organic and naturally gluten-free raw materials, such as buckwheat, brown rice and oats.
It is totally natural, low-calorie, high in protein and made only of water and legume flour and offers an infinite number of formats: spaghetti, penne and mezze penne, ditalini, fusilli. risoni with legumes and cereals, including red and yellow lentils, chickpeas, peas, mung green beans.
Un piatto sano e gustoso: orata , zucchine, olive nere e sedadini alle lenticchie rosse di Felicia
The interesting thing about this product, in addition to the calorie count, is the cooking time, which is much less than that of a classic durum wheat pasta.
Ready for your surfcasting adventure?
My wish is “good fishing, good appetite and good health at the table”!
by Cesare Zucca Summertime! Here you go! The best, freshest, richest and creative salad is on your table ! Now it’ s time to season it and make it perfect with a fantastic oil that will make your salad simply unbeatable!Here the very best oils from the Land where oil production is a tradition, history and excellency: Italy.
ULIVE’
From the meeting of the blue of the Gulf of Taranto and the intense purple of the olives in the Murgia Tarantina, Ulivè Grand Cru is born, a precious EVO oil, the result of a unique terroir of its kind. It is the land that has chosen us to produce a refined oil, an expression of precious and exclusive organoleptic characteristics. A unique microclimate, in the middle between the Taranto Murgia and the Sea Piccolo di Taranto, which allows aromatic expressions exceptionally intense.
It is the land that has chosen us, that has decided to welcome and grow our olive trees to produce a unique oil, a truly immersive sensory experience that involves all the senses. It starts from the view, with a purple casket like the ripe olives of our land, and illuminated by the silver of the Mar Piccolo. soil exposed to East and West, which favors a large variability and gives the best fruits.The precious relief on the olive of the Ulivè Grand Cru label establishes a contact with our fruits and the gold of our oil.link to Ulivè https://olioulive.com
LOLU’ LoLù is born from the Coratina olive that never comes into contact with light, heat or oxygen. After being washed, it does not come into contact with anything that could affect its quality. I’ve been looking for that kind of fringe. Lolù is delicate, perfect even with fine flavors with which to experiment with unprecedented combinations for a Coratina variety.CERIGNOLA is a hisrotic municipality in the Foggia area ( Apulia) in the Olfanto Valley. The ” Bella di Cerignola” It is an autochthonous olive ideal as a table olive. It hardly finds space in environments far from the Capitanata Tableland, due to the climate that does not favor its growth elsewhere.Up to 30 grams on a single product, for a total of firm and fleshy pulp that reaches 85% of the total volume, arrived in Italy around the fifteenth century by the Aragonese: it is no coincidence that it is called Oliva di Spagna.
Thanks to its unique and recognizable organoleptic properties, it obtained the DOP mark in 2000. Opening a bottle of Lolù the result is immediately recognizable by smell. A product in which quality is not an added value. Enrich your dishes with Lolù.
Just ad drizzle of raw Lolù on a cream of pumpkin and pistachios, achieving an unparalleled culinary balance.
OLEUM SAN GIORGIOThe olive oil of Masseria dei Nunzi Ortice is one of the most appreciated olive varieties due to its excellent oil quality and its organoleptic characteristics. It is considered an autochthonous plant of the Campania region predominantly cultivated in the province of Benevento in the so-called Sannio area. Here one can find some of the most ancient olive trees of this much sought-after cultivar, which gives life to superior quality extra virgin olive oils.
Masseria dei Nunzi offers two superior quality extra virgin olive oils: The Monocultivar Ortice OLEUM SAN GIORGIO and TERRA OLEUM Blend, which contains Ortice, Olivella, Leccino, Leccio del Corno, Pendolino, Ortolana and Racioppella.
99 32 NOVE NOVE TRE DUEBio oil form the Terre del Trigno , a land that telsl of a story made of hard work and sacrifices, of places where the symbiosis between man and nature generates unique and unmistakable products with unexpected, now forgotten flavours. In the pristine lands of our organic farm we cultivate native Abruzzo cultivars, in order to preserve their unique organoleptic qualities and contribute to the preservation and protection of the biodiversity of the area.
A heritage that, with tenacity, we continue to safeguard in a continuous challenge towards a difficult, inhospitable, demanding nature, still giving us extraordinary, rare and above all precious products for their unique character which preserve in their DNA the traces of toil and passion with which they were produced..
Let’s move to beautiful Sardinia. For over a hundred years Pinna’s Brothers have been producing great oils , always searching for quality through the respect and enhancement of a territory so rich as to offer us all the ingredients necessary for a superior quality agricultural production. Including energy. A large part of their production process is in fact powered by the sun and olives, recycling the stones to extract precious energy which is added to that supplied by the photovoltaic systems. Similarly, our two-phase oil mill extracts the oil using the vegetable water contained in the olives,without any use of external water resources.
Today I would like to focus on “Antichi uliveti del prato” is a mono varietal oil obtained from the pressing of olives of the “bosana” variety only produced in a centenary olive groves located in the locality of “Maccia d´Agliastru” known as the “municipal meadow” The result is an oil with very low acidity and exceptionally rich in polyphenols which has obtained important national and international awards.
Text and photos by Cesare Zucca
Cirque du Soleil? I am a big , long-time fan….
I saw the very first Mystere, followed by the incomparable Alegria, then Saltibanco and obviously didn’t miss the acquatic acrobatis in O or the sexy performances in Zumanity with the amazing costumes by legendary Thierry Mugler, I also saw the movie and never, never got disappointed.
Last night, in Milan, I was litterally curious to see Michel Laprise’s “Kurios -Cabinet of Curiosities” and I must say that again I enjoyed another artistic masterpiece, where 49 amazing artists take the viewer into a fascinating and mysterious world, which disorients the senses and perceptions of the reality. A show that stimulates the imagination, where the impossible becomes possible
.Seeing men lower themselves from the ceiling onto a skyscraper of chairs is breath-taking, as are the many acrobatics in flight.Men-fishes, women lizzard, hands that dance and move like human bbeing, a bicycle rider up in the sky, more acrobatic feats, flips and twists, human towers, soaring flight and impossible landings, as well as juggling, contortionism, a virtuoso yo-yo-ing, the amazing duo Volodymyr Klavdich and Ekaterina Evdokimova and those hilarious fellinian comedians who know how to entertain the public… Lights, costumes, music, in a world that looks coming out from a Julius Verne’s book
Here dinner guests are amazed by the telekinetic powers of one of the diners who is able to make a chandelier suspended above their heads move.Suddenly, the group realizes that their exact double exists in a parallel universe... This is just an example how Kurios makes storytelling its strong point like an upside down world of poetry and humor where perspectives are transformed.“KURIOS – Cabinet of Curiosities” is a brilliant mix of unusual curiosities and breathtaking acrobatic feats, a true blockbuster in pure Cirque du Soleil style, This circus is known for not having animals performances, well Kurios introduces a lIon…. well is an invisible one….
All of that will happen in the 2,600 seats yellow and blue Grand Chapiteau circus tent, 20 meters high with a diameter of approximately 52 meters, supported by 4 trees, each 26 meters high.
Big numbers? Well, it ‘s the Cirque du Soleil….
KURIOS will perform in Milan till June 25th , 2023
To purchase tickets
Mostra di Van Gogh a Milano: L’esperienza Immersiva
by Cesare Zucca
Have you ever dreamed of stepping into a Van Gogh painting?
Ranked by CNN as one of the 12 best immersive experiences in the world.
A unique exhibition that makes you feel like in a painting.
If you have always dreamed of living in or entering a painting, moreover by Van Gogh, then this experience is for you.Hai mai sognato di entrare in un quadro di Van Gogh?
Classificato dalla CNN tra le 12 migliori esperienze immersive del mondo.
Una mostra unica che ti fa sentire come in un quadro.
Se hai sempre sognato di vivere o di entrare in un dipinto, per di più di Van Gogh, allora questa esperienza fa per te.
Lampo Scalo Farini, Via Valtellina
Milano MI Italia 20159
Lampo Scalo Farini è il più grande dei sette scali ferroviari milananesi. Una volta di vitale importanza per i trasporti della città, è stato trasformato in uno spazio per eventi innovativo, multifunzionale e sostenibile.
testo e foto di Cesare Zucca Il grande successo cinematografico di Steven Spielberg ha dato vita a creature affascinanti e terrificanti, conquistando il pubblico di tutto il mondo.
La meravigliosa colonna sonora è stata firmata dal pluri premio Oscar John Williams che così ha raccontato “ mi è piaciuta molto la sfida di provare a raccontare musicalmente la storia di questo spettacolare film.
Questa sera possiamo crogiolarci nel magnifico suono prodotto dall’Orchestra Sinfonica di Milano diretta dal Maestro Ernst Van Tiel, mentre esegue l’intera partitura dal vivo.a nome di tutti coloro che sono coinvolti nella realizzazione di questo Jurassic Park concerto, devo dire che siamo molto onorati…
Spero che il pubblico di stasera abbia la stessa gioia che abbiamo provato noi durante la realizzazione del film più di vent’anni fa“.
Jurassic Park con 80 professori dell’ Orchestra sinfonica di Milano diretti dal Maestro Ernst Van Tiel, dal vivo sarà in scena oggi giovedì 1 giugno alle ore 20,30 nello splendido Auditorium di Milano in Largo Gustav Mahler., Milano Un’avventura, un’esperienza, una magia da non perdere!
An event branded GAMBERO ROSSO that will embrace two main themes, on the one hand the accessibility of Italian wine, with the participation of companies that received the BEREBENE AWARD in the latest edition of the guide and on the other hand a focus on wineries with the production of organic wines (valued in the Vini d’Italia 2023 guide), under the heading Organic Wines. It will be a party in full style, dedicated to quality and sustainability.To accompany the tasting of Organic and Berebene wines there will be delicious tastings:
Raspadura Lodigiana
Carne Salada Trentino
Pecorino cheese from Pienza
Raw Ham from Sauris
Salva cremasco with organic citrus mustard
Bergamo buffalo blue
Bra sausage
Vezzena Trentino slow food presidium
Scrocchiarella pizza
Pura Delizia
Bibanese
By Cesare Zucca Leandro Erlich, the contemporary artist who has brought excitement to record numbers of visitors everywhere on the planet, is finally coming to Palazzo Reale in Milan, for his first European exhibition. Argentine artist, born in Buenos Aires ,Erlich creates large installations with which the public relates and interacts, becoming the work of art itself.
The exhibition is promoted by the Comune of Milan-Cultura, is produced and organized by Palazzo Reale and Arthemisia, in collaboration with Studio Erlich, with the curatorship of Francesco Stocchi. His works are unique and represent an absolute novelty in the art world and combine creativity, vision, emotion and fun.
Buildings in which you can virtually climb, houses uprooted and suspended in the air, lifts that lead nowhere, escalators tangled as if they were threads of a ball of yarn, unsettling and surreal sculptures, videos that subvert normality.They are all elements that tell us something ordinary in an extra-ordinary context, where everything is different from what it seems, where the sense of reality and the perception of space are lost.