Sunday, February 27, 2011

Original Little Tike Work Bench

Waiting for the Carnival (a scene from my play)

The Lady and Mr. Foreign Giandri meet in a bar near the Campo Santa Maria Mater Domini. Inside there is also the writer and illustrator a certain Mr Mori.

Ms. Foreign : - (to Mr. Giandri ) one day you should tell me for the first edition of the carnival:)

Mr Giandri : - Oh well I am old, indeed, "ancient" but the first editions of the Carnival I still was not there :-))) There was not even the "flight of the Turkish" from the top of the tower. However remember when the flight was restored by the Campanile di San Marco was called "Flight of the Dove." He came down from the bell a gimmick that depicted a dove. In mid opened the belly of the dove and confetti came down and (possibly, but I do not remember the detail) sweets into the crowd.

Ms. Foreign : - How nice! Dobrebbe you write about this in the pages devoted to the Campanile di San Marco)

The Writer Illustrator : - As far as I can remember coming out only confetti. All in all, though, I preferred to fly, "CARRY" Angel because it reminded me more of the "machine" old and do not know why, it seemed more authentic the characters more or less known now down (well harnessed, course) from Paron de Vecio home.

Ms. Foreign : - "from Vecio Paron de casa! Sounds great in Venexiana!

The Writer Illustrator : - This morning I went a bit 'around to take some pictures but, to my regret, I have no fire.

Mr Giandri : I was "forced" to go to San Marco I (I had two recommendations to be removed in post). Piazza San Marco is already full, and the Carnival officially start until tomorrow! Along the way I had to squash two Winx walls, a dozen noblemen and noblewomen of Venice, about twenty masks and the whole fantasy Beagle Boys! Mr

Mori : - "squash"? I do not so violent .... :-)

Mr Giandri : - You know, when there is anxiety about going to pick up two recommendations, one of which won the auction with lots of Öphila (Vienna), I can not get stuck in a Cappannelli of a street because people are contemplating a display of carnival masks with "Made in China"!

The Writer Illustrator : - It 's the worst of the Carnival of Venice are all forms and trash from the East that, at most, have little to do with tradition. But so is ...

Ms. Foreign : - ma era in tabarro? Con il cappello alla Giuseppe Verdi?

Signor Giandri : - Ero in travestito in maschera! ( ride ) Nel senso che il tabarro lo porto d'inverno tutti i giorni, quindi mi sono mascherato con un giubbotto!

Lo Scrittore Illustratore : - Nei primi carnevali (dall'80 al 90 circa) mi ero fatto confezionare un bellissimo costume, al quale poi ci ho lavorato tanto su, da Carlo VII di Francia (quello di Giovanna d'Arco) che, però, molti confondevano con Enrico VIII.

La Signora Straniera : Meno male che non confondevano con Enrico III di Valois, quello che andò a letto con Veronica Franco, ( sorride ) the poet's talent

The Writer Illustrator : - Then, with the decline of the Carnival, I have never worn and was well packaged in a closet. Too bad.

Ms. Foreign : - ( con brio) No, we will organize a nice dinner at the French and can wear!

The Writer Illustrator : - now there is very little fantasy around is no need for expensive and yards of velvet trimmings to make a nice costume: I still remember a couple (male) with a dress and Leonardo da Vinci ' another, complete with a huge gilt frame, on the Mona Lisa. The nice thing was that while he "the" painted, she was tease! Fabulous!

How Much Does Quo Go Cost

Happy Carnival!

Dear friends and supporters of my blog Venetian Carnival I wish you good with this photograph of a reader of my blog which is Bulgarian like me, it's called and we met Elena in Sofia, a month ago. The photo was taken by a photographer from Milan named Max, his last name she unfortunately failed to find it, despite the fact that he Certco through their friends. So we apologize to Max that we can not quote more accurately. Elena

What he says about himself and Venice here I put them in our native language, because during the Carnival is under obligations to be mysterious, but after the stroke of Silence, the great spettacolo finale del Carnevale 2011 vi farò vedere un'altra sua foto senza costume e maschera in piazza San Marco, sorridente con i colombi.

" Венеция е мястото, където съм изпитала най-прекрасните преживявания - от тичане с бална рокля по тесните венециански улички in the summer rain, dancing in Piazza San Marco with the most gallant, that I bought roses in the color of my dress, flying by helicopter from a private airport San Servolo, dinner at the famous Casino di Venezia, racing water taxis ... "

Friday, February 25, 2011

Muslim Sympathy Cards

Carnival time! (Photo by Andy Parker and text by Paolo Mameli)

© foto di Andy Parker

All rights reserved.

Thank you, Andy! Buon Carnevale!

Yes, the great photographer Andy Parker hopes to take more soon!

Signori e signore , leggete questo post del gran signor venexiano Paolo Mameli sul Carnevale di oggi la bauta, la muta e le belle statuine !

Grazie, Paolo, per la lettura!

ed ecco il commento che ha fatto Paolo a proposito della foto di Andy:
La foto è bella, ma purtroppo mostra il lato peggiore del Carnevale di Venezia: sono tutte maschere e paccottiglia provenienti dall'oriente che, perlopiù, hanno poco a che fare con la tradizione. Ma così è…

Thursday, February 24, 2011

How Do I Price My Used Tanning Beds

Happy Birthday Rayna


Cari lettori, oggi è il compleanno della mia amica Rayna. Volevo farvi vedere la maschera che le aveva comprato una decina di anni fa suo marito a Venezia, la maschera che lei indosserà domenica quando sarà in piazza St. Mark's to watch the flight of the angel, but yesterday failed to find him, I'll show you the gift that I would have done if I had the chance. This dress we saw in Venice after midnight one evening in September, she loved it. And now I put it here as my virtual gift. If true, it would be better:)


Wednesday, February 23, 2011

Ahmanson Theatre What To Wear

a new sketch comedy



Ms. Foreign : - ( smiling) Oh, yes, the cat with green eyes like her !
The Writer Illustrator : - Unfortunately I have green eyes!
Mrs. Foreign : - And why not?! In the photo of the site is green! Not as well as those of the cat, but they are green!
The Writer Illustrator : - Well, maybe ... but browsers often are not so faithful. In any case certainly not from the cat: a color like my grandmother had them, and then maybe in a small percentage, something I inherited!
Ms. Foreign : - It was Venetian, too?
The Writer Illustrator : - Yes, venezianissima! And my great-grandfather (my grandmother's mother) was his last name ... Cat.
Ms. Foreign : - No! This is a story of its history of Venice! One
of those who write in the future:)))

Ariel With Jewel Denyle

of my drive through the bridge of the Constitution

see video

duration: 1.19

In the video the machine to appear in 51 seconds.

Silver City In London Ontario Movie Prices

expect the new bridge!

car on the bridge of Calatrava to park in Campo San Geremia and then go for a walk in the street at 5 am and end - the expulsion order - that the prohibition set foot in Venice - for three years.

Read Gazzettino

The mother of the driver: "Apologies to the city"

A comment by a Venetian lady: When I heard the news, I admit I got a laugh, thinking of the scene, because I see that bridge almost every day.
Then I thought, never heard so 'much of a bridge, I could say a bridge controversy ... hi hi ... the cost of construction, but it was really this bridge ... and people are falling continuously for because of the particular structure of the steps.
I must say one thing, I like this deck, maybe he talks too much, and like all things that make the news then there's always some clever that combines big. Fortunately, no one is 'hurt, the bridge is still there', waiting for the new bridge!

Saturday, February 19, 2011

The True Story Winnie The Pooh

we went to Gardens ex municipal real hours


How nice to go there to rest One moment, on a hot day in July, on the inside where there is no one sitting on the benches, how nice to know how to go there when you move away from the crowds in Piazza San Marco and not in a hurry ...



Wednesday, February 16, 2011

The True Story Of Winnie The Poo

staircase "skinny water" (two photos of Fausto Maroder)

© photo by Fausto Maroder

For more click here Enjoy your visit! Alloggi Barbaria Blog Forever!

© photo by Fausto Maroder

About Sailboats Laser Scot



Info courses ESF: European Social Funds


training course for cooks and confectioners

Many people ask me if I can training with short courses (which last for three years as a hotel management school) issuing a certificate.

An impossible request?

No indeed you can do Free, you are indeed recognized a scholarship if you make the lessons more than 70% of food stamps.

finally arrived, ovviamete all at once and as always must do everything in a hurry, otherwise expire, and hello hello funds and courses.

The ESF courses are well structured from concrete entities serious.

Sometimes the problem and get the minimum number of participants even if they are free.

The good news: You have to be unemployed or Unemployed , e in questo periodo non è certo un problema voi direte questo è matto, be non del tutto, bisogna vedere il lato positivo delle cose.

Essere disoccupati significa avere tempo, il tempo è la risorsa più preziosa del l'uomo e quindi va gestita come un conto in banca.

Chi ha il tempo e la salute è ricco.

E quale il miglior modo di investire il propio tempo su se stessi se non con la formazione personale e lo sviluppo di nuove competenze?

Il bello di questi corsi: Meta in aula e meta in azienda, quindi si applica subito quello che studi.

Di seguito vi indico le varie tipologie di corso, gli enti dove bisogna fare richiesta, numeri di telefono e sito internet per le Bruchure scaricabili in pdf.


Il Corso FSE per persone maggiorenni disoccupate/inoccupate


http://www.centrodoncalabria.it/


CENTRO POLIFUNZIONALE DON CALABRIA
Via San Marco, 121 - 37138 Verona (Verona)
Work tel. (+39) 045.818.41.11 - info@centrodoncalabria.it

16/02/2011
Con D.D.R. n. 1889 del 24/12/2010 la Regione Veneto ha approvato i seguenti CORSI DI FORMAZIONE GRATUITI cofinanziati European Social Fund with DGR 2033 of 03/08/2010 for people age unemployed / unemployed, especially people that following the crisis in employment have been expelled from the labor market and have great difficulty re-entering because of skills limited and low education:


1. TRAINING PATH FOR COOKS PASTRY- (CUP 783/1/1/2033/2010)

See of course: Verona
Articulation of the training: 130 hours of training and 80 hours of internship. Download
attached the program and information

For information: Office of Adult Training Centre multipurpose Don Calabria tel 045 8184401

Submission of application by: From Monday, February 21 to Saturday, March 12



Profession Bartrender




ESF COURSE FOR UNEMPLOYED - Occupation Bartender


Flyer professional bartender


Activities Professional Training - European Social Fund 2007/2013
ROP course approved by the Veneto Region with DDR 1889 of 24/12/2010.


CONTENT:
see the flyer attached

REQUIREMENTS:
> possession of a diploma of middle school
> unemployed / unemployed regardless of age

RECIPIENTS ARE UNEMPLOYED

- residents outside the Veneto can participate in only those who are domiciled in Veneto-people who receive unemployment benefit: You should contact your local employment office to understand how it is considered (unemployed or employed) and be issued with a certificate indicating the people in your situation-CIGS: EMPLOYMENT-mobile people: UNEMPLOYED
DOCUMENTS FOR REGISTRATION:
> Application Form (available on request)
> Self-certification attesting to the unemployment
> Photocopy tax code
> Photocopy of identity card
> Photocopy degree
> recent passport
> Curriculum vitae

RULES 'OF SELECTION:
> Individual interview
> Check the knowledge base
> Analysis motivational


LENGTH:
296 hours (152 Theory - 144 Stage Company)


COST: FREE
and include a catering service
PARTICIPANTS who have attended THE MOST 'OF 70% OF THE TOTAL WILL BE AT MONTE' APPROVED A SCHOLARSHIP FOR EURO 3.00 PER HOUR GROSS to the frequency

LOCATIONS AND FREQUENCY:
VERONA - PERIOD March / June 2011
daily minimum of 8 hours from Monday to Friday

CERTIFICATE:
At the end of the course will receive a certificate of attendance

I
NFO:
TEL 045 8060824 FAX 045 8060850

formazione@confcommercioverona.it

e-mail address is being protected from spam bots, you need JavaScript enabled to view it



Coordinator of incoming territory


The walled medieval Mountain (Unfortunately, little or not known in Verona make a memorable ham)

ESF COURSE FOR UNEMPLOYED - Coordinator of incoming territory

flyer on the incoming coordinator territorio.pdf
Activities Professional Training - European Social Fund 2007/2013
ROP course approved by the Regional Veneto with DDR of 1357 '08/10/2010 (within the project "Management in the tourism innovation to combat the crisis").


CONTENT:
see the flyer attached

REQUIREMENTS:
> possession of a diploma
> curricular experience in the field of at least 1 year
> unemployed regardless of age

RECIPIENTS ARE UNEMPLOYED
- residents outside the Veneto It can participate in only those who are domiciled in Veneto-people who receive unemployment benefit: You should contact your local employment office to understand how it is considered (unemployed or employed) and be issued with a certificate indicating the people in your situation-CIGS: EMPLOYMENT-mobile people:
UNEMPLOYED
DOCUMENTS FOR REGISTRATION:
> Application Form (available on request)
> Self-certification attesting to the unemployment
> Photocopy of the tax code
> Photocopy of identity card
> Photocopy degree
> recent passport
> Curriculum vitae

RULES 'OF SELECTION:
> Individual interview
> Check the knowledge base
> Analysis motivational


DURATION :
296 hours (160 theory - 136 internship)

COST: FREE
and include a catering service
PARTICIPANTS who have attended THE MOST 'OF 70% OF THE TOTAL WILL BE AT MONTE' APPROVED A SCHOLARSHIP FOR EURO 3.00 / TIME GROSS to the frequency

LOCATIONS AND FREQUENCY:
VERONA - PERIOD March / June 2011
mandatory 8-hour daily from Monday to Friday
CERTIFICATE:
At the end of the course will receive a certificate of attendance

INFO:
TEL 045 8060824 FAX 045 8060850

formazione@confcommercioverona.it






Expert in Energy Efficiency for business tourism sector



Goch Germany will wind really works



ESF COURSE FOR UNEMPLOYED - Expert in Energy Efficiency for business tourism sector

efficiency expert flyer energetica.pdf
Activities Professional Training - European Social Fund 2007/2013
ROP course approved by the Veneto Region with DDR 1889 of 24/12/2010.


CONTENT:
see the flyer attached

REQUIREMENTS:
> possession of a baccalaureate degree or
> unemployed / unemployed regardless of age
RECIPIENTS ARE UNEMPLOYED
- residents outside the Veneto It can participate in only those who are domiciled in Veneto-people who receive unemployment benefit: You should contact your local employment office to understand how it is considered (unemployed or employed) and be issued with a certificate indicating their situation-people CIGS: EMPLOYMENT-mobile people: UNEMPLOYED
DOCUMENTS FOR REGISTRATION:
> Application Form (available on request)
> Self-certification attesting to the state unemployment
> Photocopy tax code
> Photocopy of identity card
> Photocopy degree
> recent passport
> Curriculum vitae
RULES 'OF SELECTION:
> Individual interview
> Check the knowledge base
> Analysis motivational

LENGTH:
896 hours (464 theory - 432 Stage Company)


COST: FREE
and include a catering service
PARTICIPANTS who have attended MORE 'OF 70% OF THE TOTAL WILL BE AT MONTE' APPROVED A SCHOLARSHIP FOR EURO 3.00 PER HOUR GROSS to the frequency

LOCATIONS AND FREQUENCY:
VERONA - PERIOD MARCH / July 2011
daily minimum of 8 hours Monday to Friday
CERTIFICATE:
At the end of the course will receive a certificate of qualification regional AFTER an examination

INFO:
TEL 045 8060824 FAX 045 8060850

formazione@confcommercioverona.it






Assistant Agriculture Directorate hotel


Hotel Hilton New York




CORSO FSE PER DISOCCUPATI - Assistente alla direzione d'albergo

Volantino assistente direzine d'albergo.pdf
Attività di Formazione Professionale - Fondo Sociale Europeo POR 2007/2013
Corso approvato dalla Regione del Veneto con D.D.R. 1357 dell' 08/10/2010 (all'interno del progetto "Management nel turismo: l'innovazione per contrastare la crisi").


CONTENUTI:
vedere il volantino allegato

REQUISITI:
> possesso di un diploma
> esperienza curricolare nel settore di almeno 1 anno
> disoccupati senza limiti di età


DESTINATARI SONO PERSONE DISOCCUPATE
- persone residenti fuori dal Veneto: può partecipare solo chi è domiciliato in Veneto- persone che percepiscono un assegno di disoccupazione: è necessario rivolgersi al centro per l’impiego per capire come viene considerato (disoccupato o occupato) e farsi rilasciare una certificazione che indichi la propria situazione- persone in CIGS: OCCUPATI- persone in mobilità: DISOCCUPATI

DOCUMENTI PER L’ISCRIZIONE:
> Domanda di ammissione (disponibile su richiesta)
> Autocertificazione che attesti lo stato Unemployment
> Photocopy tax code
> Photocopy of identity card
> Photocopy degree
> recent passport
> Curriculum vitae

RULES 'OF SELECTION:
> Individual interview
> Check the knowledge base
> Analysis motivational

LENGTH:
296 hours (160 theory - 136 Stage Company)


COST: FREE
and include a catering service
PARTICIPANTS who have attended THE MOST 'OF 70% OF THE TOTAL WILL BE AT MONTE' APPROVED A SCHOLARSHIP FOR EURO 3.00 PER HOUR RELATION TO GROSS FREQUENCY

LOCATIONS AND FREQUENCY:
VERONA - PERIOD March / June 2011
daily minimum of 8 hours from Monday to Friday
CERTIFICATE:
At the end of the course will receive a certificate of attendance

INFO: TEL 045 8060824 FAX
045 8060850

formazione@confcommercioverona.it



2. EDUCATION FOR "EMPLOYEE / A THE CLEANING / GENERAL CLEANING unskilled BUILDINGS" (CUP 783/1/2/2033/2010) at
of development: Verona
Structure of training: 130 hours of training and 80 hours of internships. Download
attached the program and information for access to the courses.
3. Training to "OPERATOR SERVICES RECEPTIONIST AND CALL CENTER" (CUP 34/1/1/2033/2010) at
of development: Verona
Articulation of the training: 130 hours of training and 120 hours of internship company.


For information: Office of Adult Training Centre multipurpose Don Calabria tel 045 8184401

www.centrodoncalabria.it


My account: One of my Uncle

dirgente of a large pharmaceutical company I says: Dear my nephew and your work knows no crisis everyone eats, and everyone is sick.

It 's true, and so, even Senon agree, I think that one day we care about eating well.

Beyond all the tourist and food industry at the moment is the strongest , but in Italy we do not know how to enhance it in other countries, that a stone make it a global attraction.

Everyone can find work in the tourism sector , graduates to the workers, artists, architects, industry (to produce the necessary equipment), dietitians and nutritionists, philosophers (es.com guidebooks and museums) not to mention archaeologists, professors.

We are the first country in the world with maggior parte di monumenti storici , da Verona con l'arena i castelli medioevali le ville antiche della serenissima alla Noto Barocca in Sicilia un museo a cielo aperto, scavi una buca e ti salta fuori un cimitero storico, o un foro romano e noi che si fà? Ci costruiamo un parcheggio perchè non ha valore, o lo si fà crollare perchè non si ha i fondi.

I nostri avi ci hanno lasciato il tesoro più grande della storia , stà a noi valorizzarlo, ovviamente per farlo dobbiamo essere formati, è per questo che credo in questi corsi e non a caso la comunità europea ci dà la possibilità di formarci gratuitamente.

Per me è inutile competere con forze modiali che hanno materie prime e manodopera a basso costo.

Quello che gli altri paesi non hanno e ci invidiano è la nostra storia, sono i nostri monumeti e i nostri paesaggi .

Quando ci sono delle buone inizziative e meglio sfruttarle.

Un cordiale saluto

Chef Alessandro Tannoia









































Does Pro Show Gold Let You Clip Songs

The Madonna and Child, saints and an angel misicante


Църквата "Сан Дзакария (св. Захарий, father of Mary) the first time I saw her, on Sunday Redentore and present in the second half of the body, when the beautiful picture of Giovanni Bellini was lit all the time, and finally reports offer enoriyashtite to sing Ave Maria and so meat ended Sunday on Sunday, and Ivo Redentore decided that when we long for in Venice to attend Sunday service in the church, became his favorite church, and before we go back to that week in July, he knew that the facade is arhiteksta Mauro Kodusi.




These pictures of the painting, fresco transferred to canvas in Paris and then back returned to Venice where it was referred by the Napoleonic troops did the next day not the hour for service and tourists at a time when free could enter the church, to make pictures and to illuminate the picture by placing a coin. Shooting could not compare to the way enjoy the picture previous day at the office while singing Ave Maria grazia plena and the camera was stowed in the pouch in my bag.

Tuesday, February 15, 2011

Worried About My Nephews

Spaurasso Abyss:-500m! 30h!

Questi i numeri del nostro record di profondità e di permanenza in grotta ! Per alcuni saranno modesti, ma per noi, abituati al max a -250 metri e 10 ore, è un bel traguardo.
Eccoci qui a raccontare questa uscita del secondo servizio fotografico alla più importante e bella grotta del Monte Grappa. Se l'altra volta ci eravamo fermati alla base del Pozzo Alessandro, a -250m, in questa uscita ci eravamo prefissati di documentare i due pozzi successivi e la tanto decantata Via del Frastuono che va da -400 a -500.
Gli accordi col "Buba" (Maurizio Mottin), presidente del Gruppo Geo CAI di Bassano, erano che si doveva andare in inverno per trovare la grotta più asciutta possibile. Ma quest'inverno anomalo ha deciso di anticipare il disgelo di un paio di mesi e quindi ci siamo bombati alla grande ed avuto qualche problema nel fare le foto a causa dell'abbondante stillicidio alla base dei pozzi.
Deteminante l'appoggio logistico degli amici di Bassano: ci hanno fatto trovare le tende montate con dentro già i materassini ed i sacchi a pelo. Al campo poi c'erano fornelli, carburante, acqua e cibo. non finiremo mai di ringraziarli per averci fatto scendere senza carichi eccessivi che poi ci avrebbero stroncato dalla fatica.
La dorsale dei Solaroli è quasi senza neve. L'ingresso dello Spaurasso sitrova sopra la balza rocciosa appena sopra le teste di Massimiliano and Damian
We go to 11 on Saturday and we go down without a break of up to -250 (not without making homonym ciappe shake well!) where we leave drink, snack and "bomb" for when we get back. Then we hunt in the maze of Tyrolean (but not even the shadow of beautiful Krauts!) Surprises us with his air passages, more suited to a video recording rather than photos.
arrive over the Patatòn Well, I set groped for a photo from above, but I trusted not to pull out all the equipment, for fear of dropping something, by staying on a pending split. Dovo organize myself better for next time.
walk in the incredible Sassi Bianchi meander that develops a peculiar rock layer that incorporates the incoherent white blocks easily flaked. Geologists, you say?
Meander Sassi Bianchi
The waterfall disappears from under our feet in absolute black and fearful of the Grand Babau, a wonderful Pozzone 60m split into three points.
After five hours, without breaks and with no great hurry, we all regroup at the base to divide us: Maurice and Valerie will go directly to the field to prepare all the stuff for the night, while the PhotoTeam will take a ride up terminal at the show.
abandon all material light field and we go down (except myself!) for the Green and bagnatissima Bissa disarrampicare a 7m jump before the bottleneck that leads into the active branch, preceded by a generous sound of water.
The Long Way of the noise is practically a cave, than seen so far. End of the wells and large rooms and space for an active meander that has carved a great gorge that stretches to pass high range, almost in opposition, with beautiful rooms at the falls.
We do it all in one breath to warm up a bit ', deciding to take pictures when you return. After completing the jump, according to Buba, we waited 500m of "convenience" horizontal meander up to the ledge that acts as a balcony to the P50 terminal room that leads into the cave. Here ... of convenience and there was little the end result is more difficult because the line up to that point: conflicts, climbing, low steps, Tyrol. Damiano, the least trained, gives lump sum after about 300m, the Simon continues with me and Max, but we stopped after a series of rather Tyrolean Air: it is pointless to continue, we're too tired to get off the P50 amplifier and is also useless to view from above.
Fatigue makes me want to photograph only the falls, but there would have been to beautiful places that deserve our attention.
Going there completely bathe the Bissa Green recover our things at the base of the Grand Babau c'infiliamo and meandering that leads to the bivouac. There had been described as a short meander strip where "great" in the sand ....... 150 m in length! Did not end more! And then there was the sand every now and our bags weighed more. :-(
arrived at the camp, Buba and Valentina welcome us with a nice hot tea, bring a stove inside the tent and soon we find ourselves at a temperature of almost 30 ° C, good for our bones moist. Full replacement and then off to dinner with envelopes, corned beef and salami.
Bivouac at -400: Mauritius, Valentina, Simone, Massimiliano no, Sandro Damiano
threw in the sleeping bags wet and now it's midnight. Few can sleep, and when they do, they are awakened by coughing or pat tactical because it means that he was snoring!
Luckily there were some good clean fleece blankets, otherwise we would have suffered from the cold.
Wake up at 7:45, a little 'reluctantly for some, breakfast, clothing, accommodation and field off to the Great Babau to capture in a photograph as it should.
Unfortunately I could not choose the best location to shoot in the mega-monolith that is 30m high at its base: there was too much dripping and I had to put on the only place where I was raining on me. The shooting technique is to photograph, "to rate" the well, illuminating various areas as the light-men go up, and rearranging everything with Photoshop at home.
The result is truly satisfying! We did a good job.
The P60, Great Babauuuu
Patatòn The Well was a rain everywhere: I've got the same tried using low times and cleaning the water before taking a second goal; decent result but nothing more. And here ends our photographic work, we have to go back calmly and enjoy the beautiful wells that ahead. The
Goduria ceases during and after the passage of the "cleaner", meander in the landslide that is under the de Tremona Ciappe: we leave it completely wet. The
PhotoTeam leave at 17 on Sunday, welcomed by his friend Michele Tommasi who is waiting for three hours under a hazy sky and chilly.
After we changed and met everyone at the Refuge Bassano, we finish in the legendary beauty Trattoria eat.
of this experience there are some things we have been impressed more than others.
Sand! Sand everywhere! We will attack everywhere and you find yourself in the face, mouth, eat, inside a sleeping bag! And as the tools wear! The pulleys of our descenders are worn visibly by the abrasion of the rope and sand.
And then the suffering of not being able to stand up to the field because of the galleries are too low, even where to do it to piss cuciato! :-(
But in the end was a really good experience. Thanks to all comrades in adventure.
All photos taken, even in output before they are available by clicking here.
San

Saturday, February 12, 2011

Will My Car Be Totaled Pontiac G6



American FastFood
Rediscovering American food
and
myths.




Dear Christopher Colmbo

I write thank for the discovery of America , but mostly for showing us your strength of will to pursue a project in spite of the difficulties that had hi.
's amazing how a man without money as you were, you managed to get to three galleons from the English king and without many qualifications you have converted the scientifically community of the time.
It 's amazing that you went to America to work and you could not speak English , I wonder how you did propio?
know at this time we need examples like you in Italy, you know I have to tell you a secret: they are men like you to guide me in my business, giving me strength and courage.
know here have invented a box that Chaima TV there are many people who talk about anything, get naked and screaming, it almost never speak of what men like you have done, giving us inspiration and guidance to the new millennium , those who are persecuted as you were talking to you, you said that the earth was round and not flat, (you were a little crazy).
But do not worry there are still books , like those that inspired you in your research and auitato, I use them often, though alquni texts it is hard to find.
Ti ringrazio ancora per quello che hai fatto per noi e per avermi guidato alla scoperta dell'America, ovviamente nel campo gastronomico.
Ti pongo i miei più sinceri e cordiali saluti.
Chef Alessandro Tannoia

P.S: Continua ad ispirarmi




La statua di Cristoforo Colombo
In centro A New York
Voluta dalla comunita Italo Americana Per i 400 anni della scoperta dell'America
VS
The Statue of Liberty
Donated by the French, is the Roman goddess of freedom with the tablet indicates that the date of the declaration of American independence.


bacon burgers and fries


Il vero Hamburgher , il pane è fresco (Non confezionato che sà di alcool) vero bacon, e vera carne macinata e pressata al momento anelli di cipolla fritta e patatine.
Il vero piatto unico.






I condimenti per farsi l'Hamburgher sono compresi nel piatto ma separati
Non cè niente di unito per dare la possibilità di crearsi il gusto che si vuole.
Niente a che vedere con i nostri Fast food
Appena ti siedi portano una caraffa da liter of water full of ice covered and understood in that you do not pay, mandatory tip if you felt comfortable with the service.





Created your pasta?
Ueee not touch the dough.
Pasta Bar ???????






A bank with 4 different types of pre-cooked pasta, a tomato sauce, and 20-30 different ingredients.
the cook asks you what ingredients you like: mushrooms, peppers, ruccola, tomatoes, mushrooms, walnuts, red pepper .....
Put all the ingredients in the pan cooks we mix the vegetables and pasta then asks if you want cheese.
Put everything in the container away.
My wife said it was good I did not trust .
I was wrong when I tried it I went to get me my dough custom and that it was good without cotare speed of service.

The same thing can be done with the rice.

I wonder the same thing well organized in the Italian centers in bar , quanto può incrementare il lavoro con i turisti non che tutta quella enorme fascia di operai segretarie e commesse, che si devono sempre accontentarsi del solito sandwich.

E allora W il pasta bar .



Zuppe calde






La zuppa calda da asporto, a base di verdure, e sana buona pratica e costa poco, un nuovo modo simpatico per proporre un piatto sano e buono. Da 3 dollari a 8 in basa alla quantità (2 euro )
Il bello è che la dose la scegli tu e non qualqunaltro, come fà una persona a decidere quanta fame ho e quanto devo mangiare.




L'insalata d'asporto


Un banco di insalate:
Sulla destra trovi una colonna di contenitori da asporto con mille insalate diverse,solo insalata
e poi, a counter where you customize your salad.
grain legumes, mushrooms and soy sauce, olive oil, walnuts and almonds to create thousands of different combinations. at a cost of $ 5 (4 €) even here the price is based on the amount of containers.




With $ 7 fill a huge bowl of food , vegetables, eggs, pasta anything you want to take away heat.
freedom of choice, you can fill the tank of heavy foods such as light food , Vegetables and salads are always present is abbaondanti.
products and raw materials and the price is really good, nothing to say.




The ethnic food is popular ,
freshest ingredients, quality and price abundance a bowl of these costs $ 9 (7 €) in downtown Manhattan





dried sweet and savory snacks, abundance, well-placed in the windows .
You want to reach out to take the dried fruit.

The windows and the layout have been left here in Italy, we do not realize the importance of creatively staged a showcase, (A creative, can make us a busines, even here in Italy)


Times Square




It 's true a lot of food and many people, there's been the need streamline and expedite the service of the meal, so fast food was born, that has nothing to do vederecon the Italian.


Sweets



Choccole Mousse,

Only with the desserts I could make at least 10 post , On real time depopulated AMERICAN chefs, a famous pastry chef: Buddy Boss of cakes, italianoamericano.

The cake is enhanced with cream sauces and plans.

(I'm basically like our cakes, but the sauces and creams instead of them giving us stuffing the cake look attractive and monumental)

Most wanted

Donuts
Muffin
Brownies
Pancakes
Devil's food cake
Mississippi Mud Cake





My considerations:

Fast food is not McDonald

Fast food is a technique to eating well giving people a wider choice of combinations to get a quick meal customized to your needs quickly.

I did not see many obese people in New York, and is very popular in the organic food (organic food)

The choice of what you eat and your them else the food healthy food rich in fat.

Evvero occurring many containers, but gets the waste. (I wonder why not we fail to do different in our urban centers where Manhattan has one million six hundred thousand inhabitants)

The Italian cuisine is most sought after, the rich go to Italy to eat at night and full Littel Limousine, in this time in New York in fashion with the local cuisine Roman SPQR (Rome is still a month coming to see your local.)

Made in Italy and has always been strong around the world just do not valorizzaimo and we conform to the fees charged by multinazzionali.

Italian is a traveler, artist, romantic, artisan, worker, entrepreneur, a lover of history and good food.

I wish you a Happy Valentine's Day to all, a Valentine's Day full of love for Italy and Italian, is for all the people came to Italy because they believe in our culture and our capacity
As Italian I know that I must not disappoint their expectations.

Chef Alessandro Tannoia












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