Those who dance at New Year, dances throughout the year: the top 50 songs of 2015

By Kendrick Lamar in Major Lazer, a playlist long 4 hours
Now we took it as a tradition: you can find below a playlist with those that we think are the most important songs of 2015.
The songs are like clothes: you must feel good on him and not necessarily what you might as well dress the large the other. Below is a playlist four hours long: there are songs to dance and songs to listen at high volume. Songs that are rocking the head and others that make you want to smash everything. Listen to this evening, during the year-end dinner

Explore the meaning of the term: “The kitchen is made of hard, not insults. The talent create illusions and do damage “

“It’s the logic of the performance by” Big Brother “, they pass the idea that in a moment you open a restaurant, and you fill it,” says the chef youngest in history to have had three Michelin stars. “The” kilometer zero “? Nonsense ”

Are being test to fine-tune the pancakes to be served in the restaurant of Venice. The sous-chef knocks: “Ready.” He gets up, goes out and comes back after two minutes: “We are still far away.” Massimiliano Alajmo thirty-nine years and three daughters, is a chef researcher. He grew up in the kitchen of the family and in 2002 he became the youngest chef ever to achieve three Michelin stars.
Three restaurants, three bistro, a cafe. His family has a small gastronomic empire. The mother is an excellent cook, “In this time decided to cook all fat.” Brother Raphael is the organizational side of the coin Alajmo. With his books he frmato-poster In.gredienti and Fluidity. Maximilian is a bit ‘philosopher and a little’ provocateur. He declares: “The meal is an experience.” And while you’re afflando blades of skepticism, it puts on your plate a huge bone cut into the bone section with vivid pink, flavored with herbs. He smiles: “Effect Flintstones. I do not have with real vegetarians. But I do not love the fashions. ” There comes a cream potatoes with cuttlefish, called Cappuccino, and says: “For years, the cooking, but I realized only recently because they like.” Why? “Why stirs the memory of breastfeeding. Play with the implicit memory. ” The game is one of the leitmotif dell’Alajmo thought. But it is also the effort.
TV good teacher …
“A few days ago I saw on the Discovery Channel broadcast a chef Heston Blumenthal very interesting.”
What combined Blumenthal?
“He explained with humor and skill, with pans and with scientific evidence … the egg.”
But what is the tv bad teacher?
“That transmissions transforming themselves: where dishes and recipes actually used to talk about something else.”
About what?
“As competition. Show shortcuts. It deceives the public: he is told “you can be a great chef, you can earn, become famous, writing books. Simply sconfggere an opponent in front of a camera. ” Mere display. ”
We speak of MasterChef?
“Yes, but not only. It is the logic of Big Brother. The audience is guaranteed. But also the damage. ”
What damage?
“Pass the idea that the kitchen is that stuff.”
Among the judges there are chefs and restaurateurs. And competitors actually cook.
“The kitchen is made of odors, perfumes, not insults and plates pulled in sinks. The kitchen is made of hard and pleasant achievements. In reality passes the idea that in a few weeks you will become a phenomenon, open a restaurant and fill it. It can happen, but the kitchen is another. ”
MasterChef Contestants during the weeks of programming really learn. Improve.
“It’s all fnzione. Recite. ”
Have you ever participated in one of these broadcasts?
“I once received in a kitchen boy MasterChef UK. I understood how it worked. ”
He says.
“The competitor had to come from me and learn a plate and then let me try. During the test, at the suggestion of the authors of the transmission starts to simulate physical fatigue due to the preparation of the recipe. Drinking barrel. A framework utterly implausible. ”
You do not like even broadcasts in which recipes are recommended? Clerici …
“Because the chef of a restaurant lends its image with a program that promotes fast food and improvised?”.
There are chefs who advertise nuts for the stock.
“Seeing them makes me sick.”
Do not you love the competition and commoditization. But what is the place where you ate better in the last year?
“In a monastery on the Gran Paradiso, hosted by two hermit monks. The silence amplified the taste. ”
I was talking about restaurants. There will be something that surprised you lately. An ingredient …
“A Peruvian corn.”
Tasted where?
“At Pakta Albert Adrià, in Barcelona.”
Albert is the brother of Ferran, the genius of molecular cuisine. You are more chemical / molecular or more kilometer zero?
“What do you mean by chemical? When you combine tomato, oil and basil create a microdistillazione. It is also the chemical that, you know? “.
I was referring to the style of gourmet Adrià.
“Adrià has a very clear vision of the kitchen. Open to using any tool also unnatural. I prefer not to look for distractions and attend the matter. ”
You are more at zero distance?
“That the” zero kilometer “is nonsense. The kilometer zero applied as they would like certain fundamentalists prevent exchanges and contaminations that are the wealth of our cuisine. It is one of the many extremes of the moment. Instead of following absolute theories, I try to educate Italians to the taste. ”
How?
“Starting from the schools. Canteens. That’s where today you create the gastronomic memory of our children. It must introduce quality already on those tables. ”
You’ve joined a culinary school, in Creazzo, in Vicenza.
“It’s the place that I wanted to attend a child. It teaches cosmetic, chemical and physical food, perfumery. They open minds. Instead of chatter culinary blogs and magazines, it would take more fora where intellectuals confront contaminating disciplines. ”
When did you realize that you would have spent his life in the kitchen?
“Five years. I was wandering around in the kitchen of the restaurant of my parents. I also wanted my pants salt and pepper. Sometimes they did turn the pancakes. ”
When you were 19 years your father entrusted the restaurant.
“I came from an internship in France. He said, “I was directing at twenty a hotel with 60 employees. I do not want mica say that you can not handle three cooks. ” It was a little humiliation. ”
So what were your specialty?
“I was lacking in many disciplines. I began to read voraciously: The food and cooking books and the like. I worked a lot on the aesthetics, especially sweets. ”
Do not you do more?
“I’m careful. But I prefer to give in to the roughness of the material and treating back and smell: the smells, the aromatic charges … “.
It happens that a customer complains to your dishes?
“Sure. It is legitimate. But it also happens to do it in a rude, or just to provoke me. The funniest thing is when customers come to Anton Ego. ”
Anton …?
“The critic of the film Ratatouille. They say: “Astound”. And I am his simple things to see the reaction. ”
What is the choice that changed your life?
“Do not listen to my mother when he told me to go and play outside. I remained in the kitchen to make cookies. ”
The biggest mistake you’ve made?
“This interview? Hahaha. I remember the first sunburn: to try to get a fan that I had slipped me a hand are caramelized. ”
Your favorite movie?
“These questions scare me … Ratatouille, has many interpretations.”
The song?
“I like pieces different from each other. Now I’m working on the musical accompaniment to food. ”
The book?
“Things of Cosa Nostra of Giovanni Falcone.”
Been to Article 12 of the Constitution?
“It’s the last of the basics.”
That’s what describes the Tricolore. Been to the borders of Morocco?
“Cous cous and tajine?”.
Do you know how much of a fast food hamburger?
“With or without a drink? I would say three euro. ”
If more of your kids asked you to organize her birthday in a fast, how would you react?
“It could only happen after an argument, why have it with me and wants to make me understand. Otherwise it is impossible. “” The food is made of hard, not insults. The talent create illusions and do damage ”
“It’s the logic of the performance by” Big Brother “, they pass the idea that in a moment you open a restaurant, and you fill it,” says the chef youngest in history to have had three Michelin stars. “The” kilometer zero “? Nonsense ”
Vittorio Zincone
1 SEVEN
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1
325
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Are being test to fine-tune the pancakes to be served in the restaurant of Venice. The sous-chef knocks: “Ready.” He gets up, goes out and comes back after two minutes: “We are still far away.” Massimiliano Alajmo thirty-nine years and three daughters, is a chef researcher. He grew up in the kitchen of the family and in 2002 he became the youngest chef ever to achieve three Michelin stars.
Three restaurants, three bistro, a cafe. His family has a small gastronomic empire. The mother is an excellent cook, “In this time decided to cook all fat.” Brother Raphael is the organizational side of the coin Alajmo. With his books he frmato-poster In.gredienti and Fluidity. Maximilian is a bit ‘philosopher and a little’ provocateur. He declares: “The meal is an experience.” And while you’re afflando blades of skepticism, it puts on your plate a huge bone cut into the bone section with vivid pink, flavored with herbs. He smiles: “Effect Flintstones. I do not have with real vegetarians. But I do not love the fashions. ” There comes a cream potatoes with cuttlefish, called Cappuccino, and says: “For years, the cooking, but I realized only recently because they like.” Why? “Why stirs the memory of breastfeeding. Play with the implicit memory. ” The game is one of the leitmotif dell’Alajmo thought. But it is also the effort.
TV good teacher …
“A few days ago I saw on the Discovery Channel broadcast a chef Heston Blumenthal very interesting.”
What combined Blumenthal?
“He explained with humor and skill, with pans and with scientific evidence … the egg.”
But what is the tv bad teacher?
“That transmissions transforming themselves: where dishes and recipes actually used to talk about something else.”
About what?
“As competition. Show shortcuts. It deceives the public: he is told “you can be a great chef, you can earn, become famous, writing books. Simply sconfggere an opponent in front of a camera. ” Mere display. ”
We speak of MasterChef?
“Yes, but not only. It is the logic of Big Brother. The audience is guaranteed. But also the damage. ”
What damage?
“Pass the idea that the kitchen is that stuff.”
Among the judges there are chefs and restaurateurs. And competitors actually cook.
“The kitchen is made of odors, perfumes, not insults and plates pulled in sinks. The kitchen is made of hard and pleasant achievements. In reality passes the idea that in a few weeks you will become a phenomenon, open a restaurant and fill it. It can happen, but the kitchen is another. ”
MasterChef Contestants during the weeks of programming really learn. Improve.
“It’s all fnzione. Recite. ”
Have you ever participated in one of these broadcasts?
“I once received in a kitchen boy MasterChef UK. I understood how it worked. ”
He says.
“The competitor had to come from me and learn a plate and then let me try. During the test, at the suggestion of the authors of the transmission starts to simulate physical fatigue due to the preparation of the recipe. Drinking barrel. A framework utterly implausible. ”
You do not like even broadcasts in which recipes are recommended? Clerici …
“Because the chef of a restaurant lends its image with a program that promotes fast food and improvised?”.
There are chefs who advertise nuts for the stock.
“Seeing them makes me sick.”
Do not you love the competition and commoditization. But what is the place where you ate better in the last year?
“In a monastery on the Gran Paradiso, hosted by two hermit monks. The silence amplified the taste. ”
I was talking about restaurants. There will be something that surprised you lately. An ingredient …
“A Peruvian corn.”
Tasted where?
“At Pakta Albert Adrià, in Barcelona.”
Albert is the brother of Ferran, the genius of molecular cuisine. You are more chemical / molecular or more kilometer zero?
“What do you mean by chemical? When you combine tomato, oil and basil create a microdistillazione. It is also the chemical that, you know? “.
I was referring to the style of gourmet Adrià.
“Adrià has a very clear vision of the kitchen. Open to using any tool also unnatural. I prefer not to look for distractions and attend the matter. ”
You are more at zero distance?
“That the” zero kilometer “is nonsense. The kilometer zero applied as they would like certain fundamentalists prevent exchanges and contaminations that are the wealth of our cuisine. It is one of the many extremes of the moment. Instead of following absolute theories, I try to educate Italians to the taste. ”
How?
“Starting from the schools. Canteens. That’s where today you create the gastronomic memory of our children. It must introduce quality already on those tables. ”
You’ve joined a culinary school, in Creazzo, in Vicenza.
“It’s the place that I wanted to attend a child. It teaches cosmetic, chemical and physical food, perfumery. They open minds. Instead of chatter culinary blogs and magazines, it would take more fora where intellectuals confront contaminating disciplines. ”
When did you realize that you would have spent his life in the kitchen?
“Five years. I was wandering around in the kitchen of the restaurant of my parents. I also wanted my pants salt and pepper. Sometimes they did turn the pancakes. ”
When you were 19 years your father entrusted the restaurant.
“I came from an internship in France. He said, “I was directing at twenty a hotel with 60 employees. I do not want mica say that you can not handle three cooks. ” It was a little humiliation. ”
So what were your specialty?
“I was lacking in many disciplines. I began to read voraciously: The food and cooking books and the like. I worked a lot on the aesthetics, especially sweets. ”
Do not you do more?
“I’m careful. But I prefer to give in to the roughness of the material and treating back and smell: the smells, the aromatic charges … “.
It happens that a customer complains to your dishes?
“Sure. It is legitimate. But it also happens to do it in a rude, or just to provoke me. The funniest thing is when customers come to Anton Ego. ”
Anton …?
“The critic of the film Ratatouille. They say: “Astound”. And I am his simple things to see the reaction. ”
What is the choice that changed your life?
“Do not listen to my mother when he told me to go and play outside. I remained in the kitchen to make cookies. ”
The biggest mistake you’ve made?
“This interview? Hahaha. I remember the first sunburn: to try to get a fan that I had slipped me a hand are caramelized. ”
Your favorite movie?
“These questions scare me … Ratatouille, has many interpretations.”
The song?
“I like pieces different from each other. Now I’m working on the musical accompaniment to food. ”
The book?
“Things of Cosa Nostra of Giovanni Falcone.”
Been to Article 12 of the Constitution?
“It’s the last of the basics.”
That’s what describes the Tricolore. Been to the borders of Morocco?
“Cous cous and tajine?”.
Do you know how much of a fast food hamburger?
“With or without a drink? I would say three euro. ”
If more of your kids asked you to organize her birthday in a fast, how would you react?
“It could only happen after an argument, why have it with me and wants to make me understand. Otherwise it is unthinkable. “

The Harley-Davidson XL 1000 Evel Knievel is now on sale

On January 7 in Las Vegas it will auction one of the bikes used in the film ‘Viva Knievel!’. Featuring: the greatest stunt man of all time
Robert Craig Knievel, Jr, known as Evel Knievel, is considered the greatest stunt man of all time. This is the classic phenomenon pop stars and stripes, one of those things in between the American dream, Hollywood, the typical autorefernzialità US and unrestrained passion for everything he knows become symbolic in a nation of such things us built their own sense of identity.
Knievel was active from 1966 to 1981 and boasts among its business one of the most followed sports events of all time: the attempt to jump the Shoshone Falls, on the Snake River Canyon, Idaho, dating back to 8 September 1974. Knievel also referred in one of the films of James Bond – “Agent 007. The Man with the Golden Gun” in 1974 – and a mountain of other films and albums.
About its history and about him were shot two feature films, when he was still alive.
Among these Viva Knievel !, in which the same Evel has played the part of himself. For the production of this film was decided not to use the Harley-Davidson XR750, that the king of stunt used it to his performances, but a motion scene that resembled. Thus the home of Milwaukee put at the disposal of the crew several examples of his Ironhead Sportster 1000, sending them to his dealer in Los Angeles, Dick Hutcins, and asking Bud Ekins take care of the aesthetic makeover to ensure that the model became the most similar as possible to that normally used by Knievel.
The bike you see in these pictures is one of those used during the shooting and will be auctioned by Bonhams, in Las Vegas, on January 7. If you want to know piazzarvela in the living room that you have to be ready to release a sum of between 73,000 and $ 91,000.

The champagne to toast the new year

Twelve labels in special, limited edition to celebrate the New Year in style

MUMM XMAS EDITION DESIGNED BY RENATO MONTAGNER
The champagne is classic, the G.H. Mumm Cordon Rouge complex aromas dominated by fleshy fruits leading to hints of fruit tarts, revealing a round and generous taste. New for these holidays is instead the box made of PET and designed by architect and designer Renato Montganer: lines, dots, geometric patterns repeated endlessly create a play of metallic highlights, mirrors and reflections that give the three-dimensional shape of the bottle.

COMTE DE MONTAGNE
La Maison Comte de Montaigne has a niche product but of the highest quality from the Brut Rosé, until the Cuvée Speciale. This year to celebrate the art of travel, Revol family has decided to use the old trunk of the family to present its most prestigious Champagne. Not only wanting to pay homage to tradition, it was made a Cuvée Luxury Vintage, available only to loyal customers.

Moet & Chandon SO BUBBLY
La Maison more glamorous Champagne renews the tradition dedicated to Christmas by signing the unprecedented limited edition collection So Bubbly, a label with golden balls nice golden resume, stilizzandole, champagne bubbles to give a sparkling touch to toast the last year.
KRUG SHARING September
A refined and contemporary gift that invites Krug Lovers to share a glass of Krug Grande Cuvée. The set contains two crystal glasses “Joseph” signed by the famous manufacturer Riedel, specially created for a perfect tasting experience and which are named after the founder of the Maison, the idealistic Joseph Krug.

Sun PÉRIGNON VINTAGE 2006
The latest limited edition is signed by Björk and Chris Cunningham. Together, the two artists have imagined for Blanc shimmering light bright green (call to Earth) that illuminates the bottle from above, as if the glass perforasse visually with its glow. Fragments of light that stem reminiscent feeling you get during the tasting of the vintage.

CHARLES HEIDSIECK
For the holidays two elegant boxes signed by Dutch illustrator Judith Van Den Hoek of great champagne, became a style icon. The Coffret Fauteuil Club Brut Réserve and Coffret Fauteuil Club Rosé Réserve together contain conle precious bottles of Rosé Réserve Brut Réserve or two flutes lithographed with monocle, mustache, bow tie and cylinder.

Veuve Clicquot CHRISTMAS EDITION
A casket shaped shimmering and mysterious briefcase holds a secret: a bottle of Veuve Clicquot Yellow Label 75cl accompanied by two flutes by smooth flowing lines. A romantic thought thought for the modern traveler, chic and always ready to toast with loved ones – at all times and in all places.

LOUIS CRISTAL ROEDERER BRUT ROSE 2007
A name you can trust. Made using around 55% of Pinot Noir and 45% Chardonnay, 20% of which are wines produced in oak casks, Cristal Rosé is made by the method of bloodletting after a cold maceration. It is aged for an average of six years in the cellar. An important gift that relies entirely on the product.

RUINART COFFRET CUSTOM in collaboration with PECK
About a month ago Ruinart revealed the proposal for a personalized gift designed in collaboration with Peck, the famous Italian gastronomy of high range: from 24 November in fact flagship store in Via Spadari 9 we were able to customize the coffret of Cuvée Ruinart Blanc de Blancs, Ruinart Rosé and R de Ruinart over the Caisse and the Cave-packs Duo both wood for sale by Peck for unique and original gift idea. Try to ask if the service is still available for the last toast before the New Year! At worst, a bottle of Ruinart Blanc de Blancs will make its authoritative figure. Peck: tel. 02 8023161.

LANSON BLACK LABEL
With its vibrant pleasantness and persistence fills the table perfume of honey and toasted notes, the new label austere and refined of Lanson Black Label focuses on the year of birth of the Maison – 1760 – and gives this cuvee Lanson symbol of a timeless allure.

BRUNO PAILLARD N.P.U. 2003 – Nec Plus Ultra
Survived the frost in early April, at eight hailstorms, the long heat wave, the champagne of 2003 is characterized by fermentation in small oak barrels in which the wines have spent their first 10 months. Only a few barrels are chosen for the assembly: half of Chardonnay and Pinot Noir half. Throughout 4200 numbered bottles.

Jacquesson CUVÉE 738
By the house of Dizy blooms this magnificent bottle. Not without difficulty, the 2010 vintage was quite tricky, but the effort to select the best grapes was even greater. Thus was born the Cuvée 738, the result of a careful assemblagigo of chardonnay (61%), Pinot Noir (18%), Pinot Meunier (21%) of the remainder in reserve wines.

100 Montaditos to conquer Italy after Milan, opens in Bergamo and Ferrara

The Spanish chain opens its first restaurant in Milan, between classic sandwiches with Jamòn Serrano and proposals designed to palates tricolor with mozzarella, tomato and pesto. Meanwhile, he plans to expand in Italy
The mechanism is simple: you sit at the table, consult the list of the 100 mini-sandwiches on the menu, choose your numbers and wait for the speaker to call your name (or nickname that you saddled nicely some diner, as in Spain) for picking up the order at the counter. That, in a nutshell, the proposed 100 Montaditos, the chain Andalusian after celebrating these days the opening of its first settlement in Milan, in the lively Navigli area, is ready to respond with the inauguration of Bergamo and Ferrara .
An important project, that of the group formed in 2000 with a small restaurant on the beach of Huelva and came today to exceed the threshold of 400 rooms of Europe, North America and South America. “We have big plans for Italy – said Angel Sandoval, Manager Europe of 100 Montaditos – which will shortly become the first of the chain’s market after the Spanish one. We started 2015 with three rooms on the Italian territory and conclude at an altitude of 20, with a target of up to 100 franchised restaurants by the end of 2017 “.
But what is it, just to make things clear, a montadito? The term refers to an old Spanish custom to embellish a little slice of bread with sauces, meat, fish or vegetables. A kind of dainty to enjoy it in one breath, possibly combined with a good beer. 100 Montaditos has thus decided to take inspiration from this tradition, creating a list of several hundred proposals, sweet and savory: those with historical Jamòn or Chistorra and Serrano peppers (which constitute 80% of the menu and can be found in every Local chain, regardless of the country) to those designed specifically for the local market. For Italy, for example, it was thought the montadito mozzarella with tomato and pesto.
“We care about the quality of products we offer – said Sandoval -. The bread is baked every day directly from our premises, and the kitchens are strictly in view, to allow anyone to follow the preparation of montaditos. We want the customer to feel safe and can enjoy the meal or snack in peace of mind. ” With a budget, one might add. Each sandwich has a cost ranging from 1 euro to 2.50 euro, while Wednesdays promotion “Euromania” allows you to order any montadito fixed price of 1 euro. These short, casual food, adequate and informal cross between the offer of a tavern and that of a fast food. Try, if you are not afraid of carbohydrates.

Miss Colombia is given to porn (other than Miss Universe)

The runner Ariadna Gutierrez received the offer of $ 1 million to work in porn movies Vivid

It will be seen while blowing the crown of Miss Universe (for an error of the conductor), but for Miss Colombia, born Ariadna Gutierrez, the best is yet to come. It depends on how the girl is willing to do to succeed.

In this case the miss, after the failure coronation as “the most beautiful universe,” received a letter, with a job offer.
The sender is none other than Steve Hirsch, the founder of the adult film Vivid Entertainment, which would engage the beautiful South American in his company.

The offer is based on the figure of 1 million dollars for the potential porn star, who can boast, along with the one Vanessa Williams of being contacted by Hirsch in person.
The director of Vivid must keep a lot of the assignment Ariadna, enough to leave ample room for decision on the choice of partners, the type of porn and the number of films that appear. In addition, says Hirsh, Ariadna could receive for the first crown of the Vivid Girls, which Miss Philippines (the winner of Miss Universe 2015) will never have.

All for $ 1 million. Last but not least, Mr. Hirsh does not fail to suggest names of other celebrities who have had a brilliant career thanks to the baptism with Vivid, which distributed their sex tape, including Kim Kardashian, Kendra Wilkinson, Pamela Anderson … in addition to them, other two stars owe their “popularity” in porn films finished in the wide distribution: Colin Farrell and Paris Hilton.

I wonder, given the previous famous, perhaps Miss Colombia will make us a little thought …

Starlit dinners in cruise menu Bruno Barbieri

The Master Chef signing the Menu Gala of Costa Cruises

Happiness to the square is the new slogan of Costa Crociere, which today, among the many new, on their ships offers all passengers guests more opportunity to make them happy even at the table: the menu signed by the chef Bruno Barbieri Gala ( see below the courses in detail). The gastronomic offer, already excellent, led by the Corporate Chef Fabio Cucchielli, Michelin-starred, is enriched with unusual dishes cook Bolognese, become a kind of rock star haute cuisine, thanks to its participation in the Master Chef, Barbers He began his career at age 17 just on a cruise ship to America.

“The difficulty in conceiving the Menu Gala have been remarkable,” says the same Bruno Barbieri. “Meanwhile, prepare for some five thousand people, many are Travelers guests of the largest ships of Costa Cruises. So even having to predict that thousands of people, there are many with special allergies, celiac disease and so on.

But also vegetarians, and everyone is entitled to their place of happiness at the table. ”

What was, then, the basic philosophy of the conception of the menu?
“It was to appear a gastronomic map of Italy and set up a showcase of our small producers.”

Italian cuisine viagigo in the world …
Exactly. On ships of Costa, among other things, there are many foreign tourists. And we tell Italy through food ”

How do you garantine the same menu and impiattamento for thousands of people?
“It takes great organization and professionalism, in this I was helped a lot by the team of chefs of the French, that counts on all ships with a dedicated staff to the kitchen which includes between 130 and 200 people, including an Executive Chef, Sous Chef six 18 Chef of the game. ”

Today she has presented a preview of the menu Gala together with Belen. If it were to invite to dinner at his house, which would prepare the things to impress her?
Tortellini soup … and I would fall immediately to toe.

MENU GALA
Appetizer
Blender potatoes and marjoram with roe, roasted octopus, tomatoes raisin oregano, olive sauce.

Vegetarian entree
Rice pancake with tomato paste and basil on “Friggione” and roasted peppers.

Soup
Soup of the rock crusher with salad and bacon, casatiello crumbs, garlic and parsley.

Shaker celeriac pie with bitter chicory, confetti sesame, almond fleur de sel.

Pasta
Foil of crispy noodles with ragout of white courtyard, melted Taleggio DOP and sweet paprika.

Cup of spawning flavored with saffron and parsley fried seafood and shellfish flavor.

Meat dish
Roast guinea fowl with fruit chutney, chopped eggplant with mint, mousse oil dried beans and sour vinegar cooked.

Fish dish
Plaice spit curls crispy, garden vegetables, oil, capers and tomatoes.

Vegetarian dish
Tomato chutney, onion and mango with potato dumplings and spinach with pistachios.

Dessert
Frozen chocolate pie, with aroma of marsala and coffee, orange zest and pineapple marinated in chili and saffron.

Man’s hat, a model for each head and seasons

A wide-brimmed, flat cap, beret, Zuccotta and many more, how many hat patterns exist? and when they wear? They are good for everyone? Small guide to resolve doubts and misgivings

If you like the look decisive and strong personality, the man’s hat is an accessory that definitely should not miss in your wardrobe. Synonymous with elegance and extravagance, now more than ever the man who wears it is enriched with charm and style. Extension of their creativity, there is the right model for all seasons, suitable for every face and look. What is the one best suited to your head? Here’s an easy guide to help you choose.

Wide-brimmed hat
The last is the most trendy and in general is the most popular of all time. Taste a bit ‘retro, pulled down over his eyes is perfect to repair the face from the sun with elegance and to assume that air a bit’ mysterious and reserved like so much to women. Felt for winter and lightweight fabric for summer, this model remains the most elegant and glamorous because it adapts to any kind of look and can be worn both day and night.

The Fedora, soft felt with the flexible flap and snap the characteristic ribbon at the base of the dome, and the Borsalino from groundwater slim and stylish, are the most wanted models.

Basque
Unisex hat, is the most practical and comfortable to wear because you can give it the shape you want. Perfect for both summer and winter, depending on the material in which it is made, it is also called “the French hat” because it was worn mostly by the painters and the Parisian mademoiselles.

The cap
Ironic and very suitable for a casual look but always elegant, it is a hat that recalls the ’20s and for centuries has been a symbol of the culture of Sardinia, Sicily and Calabria. Now cleared through customs, it has become a must for the man who prefers to wear caps and simple dishes. Wool or cotton, originally dark tweed but to be trendy as well play with colors and patterns to customize.

The cap
It is a great classic, used especially for a sporty and casual. Model of soft fabric or light fabric, the cap for excellence has the visor, straight as the leading younger or slightly curved toward the face. Practical, convenient and suitable for almost any face, this type of hat is characterized by the multiple materials, prints and details with which it is made.

The skullcap
Must the winter, suitable for all ages, this hat generally wool or fleece, it keeps your head warm and it is found in many colors and enriched with many details. A favorite of young, is extremely practical because it does not crease and you can wear well-worn on the head or softer.

The cylinder and the bowler
They are both models of the past that is now feature only in very formal occasions or if you have a look very whimsical. Always coupled with the frac, the cylinder was ousted by the bowler, brought into vogue by Charlie Chaplin who made it a hallmark.

The perfect male: here is how I imagine men and women

How to be the perfect man? A British survey has highlighted the abysmal differences between the concept imagined by males and females

Get away from the mirror, and let’s stop for a moment to see if the protein powder are doing their effect. Because, apparently, women takes much less perfect than we can imagine. At least as it regards the physical aspect.

To say it is a survey commissioned by the British clothing brand Jacamo, who asked a question very specific to men and women of the United Kingdom, what is the prototype of the male ideal? And the results have shown a good deal of performance anxiety on our part.

In the opinion of the boys, in fact, the perfect man has the flowing hair of Justin Bieber, the face macho Gerard Butler, the steel arms of Hugh Jackman, the torso sculpture of David Gandy and muscular legs of Cristiano Ronaldo . The Frankenstein that emerges is therefore a model that divides his days between a gym and beauty center, carved with the utmost precision in every detail.

Women, meanwhile, smiling in front of doll perfect imagined by boys, maybe throw a peek at the turtle, but shall ensure that their ideal man is not so. For their hair must be those mischievous Prince Harry and the chubby face and reassuring actor James Corden. But not only, the companion of their dreams must have arms of Paddy McGuinness, torso tonic rugby player Ben Cohen and legs of the television presenter Jonathan Ross. A boy next door, in short, that waxing and dumbbells prefer beer and burgers.

World Cup ski / Prediction downhill in Val Gardena, the point of Kristian Ghedina

PREDICTION WORLD CUP SKI, DOWN VAL GARDENA: POINT KRISTIAN GHEDINA- The World Cup ski male is in Italian. Today the traditional downhill in Val Gardena follows the super-G yesterday which was dominated by Norwegian Aksel Lund Svindal victorious ahead of Kjetil Aamodt Jansrud and Aleksander Kilde. Today the most anticipated race on the legendary Saslong slope, the descent is one of the longest races of the White Circus. Norwegians favorites yet, we hope that they can also integrate the blues from Dominik Paris, who is best suited to the technical characteristics of the track Gardena. For the prediction of the downhill race in Val Gardena we heard Kristian Ghedina, who won four times on the Saslong. Here it is in this exclusive interview for IlSussidiario.net.
How do you see this downhill in Val Gardena? The Saslong a descent is not too hard, not like that of Kitzbuhel, but in those simple you pay more the error. There are, however, two points, two steps in this track that bring awe skiers, the Camel Humps halfway through and then towards the end of the meadows Ciaslat four corners very challenging.
Svindal will be the main favorite? I would say yes, because it’s going very well, and at this track, the weight matters a lot and should encourage the athlete Norwegian.
What are your rivals? I believe very much in the athlete Canadian Erik Guay, who also won here in 2013 and therefore is well on this track.
Italian skiers will do what? They might do well, I think especially in Paris that here should be fine too as Svindal for the weight it has.
Downhill she has won four times in Val Gardena, his fondest memories? I’m glad that I put these four wins in the lead in victories in the history of the Saslong, with Franz Klammer and Michael Walchhofer. I particularly remember that one year I did the best time in the first round, then the second, then won a race and finished second in another. I made almost the en plein …
Is there any new name for the speed of light blue pointed? It does not seem at present, then the problem is that not enough to win a year, but one must be able to repeat in the seasons to follow. Confirmed it is always more difficult than winning …
Happy with his career? I’m happy of course, the rest I first ran for passion, not just to win. Then it is true that doing this sport at a competitive level there was also a global commitment that involved me completely. I must say that compared to the past skiers today are less accustomed to suffering, struggling to achieve certain goals.