More than 1,000 years before Mount Vesuvius erupted destroying the towns of Pompeii and Herculaneum in 79 C.E. another eruption caused the residents of villages on the Italian coast to run for their lives Their footprints were preserved in the pyroclastic deposits for millennia according to the Superintendence of Archaeology were revealed during construction work on a gas pipeline near Vesuvius archaeologists have been conducting excavations alongside construction work to update a gas pipeline The pipeline runs past the Nocera Superiore and Castel San Giorgio municipalities in the southeast of Naples The project has led to the discovery of treasures dating from the Bronze Age (3300 B.C.E to 1200 B.C.E.) to Late Antiquity (the 3rd to 7th centuries C.E.) The most interesting find was footprints next to a stream dating back to the Bronze Age The tracks were made as people and animals tried to flee from an earlier eruption of Mount Vesuvius including the remnants of huts from the late Bronze Age and early Iron Age Miniature ceramics and pottery crafted by local individuals from the 3rd and 2nd centuries B.C.E Sign up for Chip Chick’s newsletter and get stories like this delivered to your inbox. two large complexes were built in the area they might have been meant for agricultural production The archaeologists also reconstructed the ancient road system that was once part of the region and they ranged from simple dust paths to more complex routes that contained grooves from wagon wheels They helped shape life in the city for centuries the archaeologists found multiple groups of burials Some of them date to the Roman era and Late Antiquity They were covered in stone slabs with engravings and mostly held the remains of children Another burial contained a coffin that likely belonged to an individual of high status the research team uncovered longhouses from Late Antiquity that were constructed in a similar way to prehistoric dwellings “This return to housing patterns of the past testifies to human communities’ ability to adapt in the face of transformations,” wrote the researchers Mount Vesuvius is famous for its eruption in 79 A.D. blanketing the cities of Pompeii and Herculaneum in ash it was revealed that victims of the eruption had died when the extreme heat caused their blood to boil and their heads to explode While the eruption from 1,000 years before is lesser known it still must have struck terror into the hearts of the residents More About: LBV Magazine English Edition During improvement works on the Diramazione Nocera-Cava dei Tirreni gas pipeline in the municipalities of Nocera Superiore and Castel San Giorgio (province of Salerno an impressive archaeological legacy has come to light spanning from the Bronze Age to Late Antiquity the result of meticulous research conducted over two years have been made possible through the collaboration between the company SoGEArch srls the Archaeological Superintendency of Salerno and Avellino Among the most striking discoveries are human and animal footprints from the Bronze Age near the Casarzano stream preserved in the pyroclastic deposits from eruptions of the Somma-Vesuvius tell the dramatic story of the terrified inhabitants fleeing the volcano’s violence the investigations revealed the existence of an ancient settlement dating back to the late Bronze Age and early Iron Age (1200/1150–900 BCE) From the Hellenistic period (3rd–2nd centuries BCE) an extra-urban sanctuary near Nuceria Alfaterna was uncovered Among the recovered objects were miniaturized ceramics the area hosted two monumental complexes identified as rustic villas dedicated to agricultural production The identification of plow marks at various points on the site evidences intense agricultural activity which was the foundation of the local economy These villas functioned not only as production centers but also as integral parts of an extensive regional trade network A notable aspect of the research is the reconstruction of the road network connecting Nuceria to its surroundings ranging from simple compacted earth tracks to more elaborate ones with cartwheel marks The transition from the Roman period to Late Antiquity is reflected in a set of tombs found in the area lined and covered with tuff slabs decorated with engravings primarily contained the remains of children accompanied by simple grave goods a Roman rustic villa was repurposed as a cemetery demonstrating the adaptation of structures for new uses a monumental sepulcher with a sarcophagus stands out likely belonging to a high-ranking individual along with an adjacent underground structure that may have been a martyrium a place of worship dedicated to Christian martyrs the area was inhabited by communities that built large huts reminiscent of protohistoric dwellings likely influenced by socio-economic changes reflects the resilience and adaptability of these communities to historical transformations The collection of findings demonstrates the continuous use of the territory over millennia from the earliest human footprints to the societal adaptations in Late Antiquity Soprintendenza Archeologia Belle Arti e Paesaggio di Salerno e Avellino Subscribe to get the latest posts sent to your email The Parthenon temple on the Acropolis of Athens housed a colossal statue made of gold and ivory carved by the famous sculptor Phidias in 438 BC Two thousand years before the Inca Empire extended its dominion over the Andes a much less known yet culturally influential society—known as the Chavín Phenomenon—had already developed numerous artistic expressions,… while the Byzantine Empire was mired in a succession crisis sought to take advantage and launched his conquest Archaeologists from universities in the United States and Denmark found deep within the Actun Uayazba Kab cave in Belize two small stone tools dated between 250 and 900 AD that… men and women gathered to play a game called Cuju A team of researchers has succeeded in recreating for the first time in a laboratory experiment a phenomenon that until now only existed as a theory in the realm of… the Cantonal Archaeology of Aargau carried out a rescue excavation between early May 2024 and the end of March 2025 The Egyptian archaeological mission affiliated with the Supreme Council of Antiquities announced the discovery of a group of defensive structures and a system of moats that could indicate… In the southeastern area of the city of Rome archaeologists excavating inside the Triton Baths within the monumental complex of the Villa di Sette… Why did some animals from ancient eras become fossils while others simply disappeared without a trace Receive our news and articles in your email for free You can also support us with a monthly subscription and receive exclusive content Soprintendenza Archeologia Belle Arti e Paesaggio di Salerno e AvellinoFootprints left by people fleeing an eruption of Mount Vesuvius during the Bronze Age In 79 C.E., Mount Vesuvius erupted in southern Italy, burying the towns of Pompeii and Herculaneum — and everyone within them — in ash when Bronze Age villages still dotted the Italian coast another eruption caused the area’s inhabitants to flee and their footprints were preserved in the pyroclastic deposits for millennia archaeological excavations conducted alongside construction work on a gas pipeline near Vesuvius revealed these footprints — along with other priceless historical artifacts spanning thousands of years these findings are providing a vivid snapshot of ancient life in the region archaeologists have been carrying out excavations alongside construction work to update a gas pipeline that runs past the municipalities of Nocera Superiore and Castel San Giorgio southeast of Naples This project has unveiled historical treasures dating from the Bronze Age (3300 B.C.E to 1200 B.C.E.) to Late Antiquity (the third through seventh centuries C.E.) Soprintendenza Archeologia Belle Arti e Paesaggio di Salerno e AvellinoThe footprints were preserved for millennia by pyroclastic deposits Terrified townsfolk and animals alike left behind footprints as they rushed away from the deadly volcano But their tracks aren’t the only thing archaeologists found in the region researchers also discovered a trove of historical treasures spanning thousands of years such as the remains of huts from the late Bronze Age and early Iron Age From the third and second centuries B.C.E. they uncovered miniature ceramics and pottery crafted by local inhabitants Soprintendenza Archeologia Belle Arti e Paesaggio di Salerno e AvellinoCeramics created between the third and second centuries B.C.E two large complexes were constructed in the area They may have been rustic villas dedicated to agricultural production Archaeologists also reconstructed the ancient road system that ran through the region They identified at least 40 streets ranging from simple dust paths to more complex constructions complete with grooves from wagon wheels Researchers say this network reveals “a world of connections that have shaped city life over the centuries.” archaeologists identified several groups of burials dating to the Roman era and Late Antiquity were covered in engraved stone slabs and mainly held the remains of children contained a sarcophagus that likely belonged to a high-ranking citizen Soprintendenza Archeologia Belle Arti e Paesaggio di Salerno e AvellinoArchaeologists uncovered several burials from various time periods researchers found longhouses built with construction designs similar to prehistoric dwellings testifies to human communities’ ability to adapt in the face of transformations,” researchers wrote After reading about the Bronze Age footprints found near Mount Vesuvius, learn how attacks from the mysterious Sea Peoples led to the collapse of the Bronze Age. Then, view unbelievable before and after photos of the Mount St. Helens eruption in 1980 its windows framing a sea-sky view like a Rothko panel in two shades of blue A delicious secret apartment with a private balcony that happened to be the house manager’s pad barrel-vaulted cistern that we stumbled across – the sole water source for this island fortress on one of the many occasions when it was besieged View over the fort’s belvedereSam RivaIl Castello, as the locals call it, dominates the harbour and main village of Capraia, a ruggedly beautiful Tuscan island that is closer to Corsica than the Italian mainland The ancient citadel rises from a plug of volcanic rock that plunges down sheer cliffs to boulder-strewn skirts covered in prickly pears lofty places where you peer down on seagulls and falcons hovering perfectly still in the buffeting winds we staked out an entire wing of the property each and took turns playing host in our respective living rooms And yet, once inside this impregnable pile, the atmosphere is anything but rugged. A rock-hewn entrance stairwell opens onto a cluster of simple, solid buildings in shades of pale ochre. In a gleaming kitchen, Florence-based chef Françoise makes memorable meals from seasonal produce and the fishermen’s daily catch and shares her cooking know-how with curious guests – it turned out I had a knack for painstakingly slicing squid for a seafood tagliolini Tower swimming poolCerruti DraimeThere’s a billiards and table tennis room, and a cavernous games and TV den made for stroppy teenagers. A jumble of drawing and dining rooms could comfortably of those blue views, became a regular pre-dinner rendezvous for our group of four. There are any number of courtyards for lunch and lounging, a brace of well-hidden sun-trap terraces, a herb garden and two swimming pools the best being at the base of a 66ft watchtower we staked out an entire wing of the property each and took turns at playing the gracious hosts in our respective living rooms but larger groups could happily find their own niches within the fort’s stylish sprawl It’s the kind of set-up where people appear suddenly Cala del CeppoSam RivaCapraia is part of the Tuscan archipelago a scatter of seven islands that for much of their history were famous as places of confinement Capraia also has a long-established resident community distributed between two connecting settlements which go by the eminently practical names of Il Porto (‘the port’) and Il Paese (‘the village’) Bedroom in the Elba suiteCerruti DraimeForte San Giorgio’s Anglo-Italian co-owner Daniel Riva was just 17 when during a summer 2008 circumnavigation of Corsica in the family’s yacht with his Vicenza-born father and two brothers papà announced that they were going to pop over to Capraia to have a look at a restoration project he’d heard about ‘It was in a terrible state,’ Riva recalls of that first hard-hat visit ‘but we were blown away by the view and the location.’ Offered an apartment within the complex Riva’s father ended up buying the whole place also inheriting the half-finished renovation job on the property which had been listed as a National Monument since the late 19th century part of the complex housed the island’s disco (the lovely signora Giusy remembers coming here with friends as a teenager) which are currently being reclaimed by young islanders such as Francesco Cerri of micro-winery La Mursa Or head out for a trek on the network of footpaths that criss-cross the fragrant maquis the wind cleared the heat haze and Corsica seemed an arm’s length away across the mare’s-tail sea can often be seen cresting the waves below the castle a third-born son of humble origins (his father Pasquale Piancastelli was a “canapino,” or hemp worker( devoted himself to art Educated by the Capuchin Friars Minor in his hometown he earned a drawing diploma in 1862 in nearby Faenza and to consolidate his brilliant artistic skills In 1866 he left for military service: this was the occasion for a series of trips before his return to Rome where in 1871 Prince Marcantonio Borghese hired him as an art consultant and drawing teacher for his children During this period Piancastelli consolidated his art-historical culture and came into possession of many works of art This made him an important collector of the time During his lifetime he made many portraits (about three hundred) of the illustrious figures of the Roman aristocracy and became the first director of the Borghese Gallery when it came under state ownership on January 6 “There are not so many nineteenth-century views of the Castle of St despite the fact that this is one of the most appreciated and represented city elevations,” says Ducal Palace director Stefano L’Occaso “The drawing - which was pointed out to me by Andrea Torelli whom I thank - also features the warping of the Palazzina della Paleologa façade or at least a suggestion of the warping itself but also traces of plastering and polychromy that black-and-white photos do not restore but we will soon find a way to present it to the public Palazzo Ducale continues to increase its collections focusing on works that help tell the story of the city and the territory.” With the start of the dredging and cleaning of the Bottaro and Casadodici canals the first priority actions among those envisaged in the Great Sarno River Project start in the municipality of Scafati A symbol according to the President of the Campania Region who intervened to witness the start of the works after there were nothing but maps and not even a design for years “Now we are reclaiming the Bottaro canal – said De Luca – then we will continue with other interventions in the area of Sarno in Striano and castel San Gorgio We are working to complete the sewage network and sewers.” In Scafati in particular the construction of the sewerage network and the works are underway Significant intervention for the city of Scafati for which an urban regeneration program has been financed to improve the city's social services A relationship of institutional collaboration that overcomes ideological and party barriers as underlined by President De Luca and the mayor of Scafati financed by European funds (€ 715 987.23 POR FESR 2014/2020) is to restore the original hydraulic sections of the two canals along their route which crosses the urban centre of Scafati by removing approximately 10 000 m3 of sediment and waste (classified as non-hazardous) and to improve hygiene and health conditions by removing the waste accumulated over the years with the elimination of odours In addition to the works in the Scafati canals which took place some 30 years after the last extraordinary maintenance work (in 1991) there are three other urgent interventions aimed at reducing the widespread flooding phenomena in the Sarno river basin during the Rio Sguazzatorio’ in the municipality of San Marzano sul Sarno the restoration of the hydraulic functionality of the Valesana absorption tank in Campomanfoli in the municipality of Castel San Giorgio (Sa) and the hydraulic reclamation of the Lavorate plain in the municipality of Sarno San Giorgio began as a small family business in the 1980s Their baked goods can now be found across Italy and in many coffee shops The company’s wellness line includes vegan and gluten free products which have already rolled out across Italy and will soon be available in the UK The company states the line is ‘dedicated to those who love a healthy lifestyle or to those with special dietary requirements.’ Their vegan range includes different types of croissants including the ‘vegan curved croissant plain’ and the ‘vegan curved croissant apricot jam.’ And if that wasn’t enough to satisfy your craving for cruelty free baked goods they also supply a ‘vegan fogatto’ with ‘red fruit jam.’ The brand claims they have achieved the ‘perfect recipe’ in terms of their wellness range achieving a ‘mix of ingredients that can transform a traditional croissant into a delicacy for vegans or simply consumers looking for lightness.’ San Giorgio’s vegan croissants are sadly not currently available to buy in supermarkets or shops across the UK but it’s not all bad news as they can be bought in bulk by restaurants cafes and other businesses in the food service sector Here’s hoping they get snapped up by a coffee shop near you soon Sign up for updates and membership opportunities Please enable JS and disable any ad blocker This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Noto says they hope to add a demonstration kitchen soon 610-438-5478;santisi-usa.com Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, (updated 8/1/2024) and acknowledgement of our Privacy Policy, and Your Privacy Choices and Rights (updated 1/1/2025) © 2025 Advance Local Media LLC. All rights reserved (About Us) The material on this site may not be reproduced except with the prior written permission of Advance Local Community Rules apply to all content you upload or otherwise submit to this site YouTube's privacy policy is available here and YouTube's terms of service is available here Ad Choices \n m_gallery = \"palmer_townships_santisi_imports_chosen_as_supplier_to_italian_embassy\";\n m_gallery_id = \"14771261\";\n m_gallery_title = \"Palmer Township\\'s Santisi Imports chosen as supplier to Italian Embassy\";\n m_gallery_blog_id = \"4424\";\n m_gallery_creation_date = \"Thursday 1:00 PM\";\n m_gallery_permalink = \"http://photos.lehighvalleylive.com/4424/gallery/palmer_townships_santisi_imports_chosen_as_supplier_to_italian_embassy/index.html\";\n m_gallery_json = \"https://blog.lehighvalleylive.com/photogallery/4424/14771261.json\";\n m_gallery_pagetype = \"embed\";\n m_gallery_type = \"photo\";\n <\/script>\n Gallery: Palmer Township's Santisi Imports chosen as supplier to Italian Embassy we didn't plan to build a luxury resort; we were just looking for a place to relax and escape the city's hectic pace until we arrived here and fell in love with this land—it was love at first sight," says Anna Ramazzotti the owner of the property along with Eugenio Vinciguerra her partner in a company specializing in virtual communication A magical place in the heart of ancient Etruria with 3.5 dedicated to the village and the rest to the farm we focused solely on the agricultural business "It was a significant challenge because there was nothing that could be preserved or recovered with the additional burden of respecting the landscape constraint imposed on this area The idea was to create a place that harmonizes with the surroundings where the guest could experience the same emotion we felt the first time." Borgo La Chiaracia opened in 2018 and the name comes from the ancient cherry tree still present on the estate (in Umbrian dialect including 3 suites: "We could have created many more rooms but we preferred to leave the intimate and reflective nature of these places unchanged which we respect a lot," emphasizes Ramazzotti detached from the hectic pace and urban chaos yet closely connected to the outside world thanks to a fiber optic system covering the entire establishment telephone networks enhanced with high-speed Wi-Fi meeting rooms integrated with hi-tech systems A sophisticated hospitality project that promotes energy savings through complete home automation the use of state-of-the-art thermal solar panels constituting an example of technological innovation in service to both individuals and the environment the architectural solutions implemented include three distinct farmhouses built following the natural flow of the land connected by a heated tunnel that allows easy movement from one's room to the pool which is also equipped with charging stations for electric cars or bikes the village won the international Le Fonti Award in the "Innovation and Communication/Smart Hotel" category the project was not only to create the first Italian smart hotel but also a comprehensive pleasure destination that could combine technological advancement the enhancement of local food and wine excellence aiming to offer the best in each of these aspects where a team of professionals can tailor massages or treatments to individual needs "The presence and accessibility of the Spa are one of the first things guests ask for and the first activity they engage in when they arrive; in such a context it becomes indispensable," says Anna Ramazzotti Technological contributions play a fundamental role here as well which uses low-frequency and low-intensity electrical impulses to regenerate cells restoring beauty and luminosity to the skin Another example is the Zerobody Starpool bed with a special patented membrane that prevents direct contact reproducing the absence of gravity and promoting complete muscle relaxation aided by special headphones that reproduce functional sounds every detail is aimed at pampering and indulging both the body and the spirit complemented by a unique territory with volcanic soil and a cool ventilated climate that positively impacts the estate's vineyard planted 15 years ago with Chardonnay and Pinot Noir processed separately to produce identity wines and the production ranges between 3000 and 5000 bottles we also plan to produce a sparkling wine" proudly states Matteo Calcabrini which become protagonists on the table thanks to the creativity of executive chef Daniele Auricchio who oversees the offerings of both restaurants on the property: Pagoda featuring a menu more focused on traditional Italian flavors and familiar comforts such as tomato soup or wild boar ravioli with red wine reduction open to the public and dedicated to fine dining earning it appreciation and mentions in major gastronomic guides and there is a simpler offering to enjoy by the pool or wherever the customer desires in addition to a surprising selection of gins always focused on the quality of raw materials "We wanted to create a place that synthesizes the various needs of the tourist which cannot do without good food and drink," explains Anna Ramazzotti the two restaurants are two sides of the same coin structurally different in their offerings but complementary in presenting the best of local productions: "We want to be ambassadors of this wonderful territory even with dinners organized specifically to allow each artisan to tell their own story creating a virtuous system that allows the growth of the entire sector starting from the awareness that none of them could do what they do in a different context," continues the owner And the name Radici exemplifies this idea precisely aiming to give voice to all those small artisans and producers who would struggle to stand out individually but can do so collectively thanks to a structure of international caliber that acts as a binder and promoter and a chef like Daniele Auricchio who perfectly interprets this philosophy he has significant experiences in Italy and abroad such as with Sergio Mei at the Four Seasons in Milan and Raffaele Lenzi at the Il Sereno restaurant on Lake Como (a Michelin-starred restaurant) up to the most prestigious one with master Martín Berasategui at the three Michelin-starred Spanish restaurant Lasarte translating into a cuisine naturally dedicated to the territory but not devoid of its southern origins; instead it enriches them and gives them a new look linking them to the context and embracing the idea of circular cuisine theorized by Igles Corelli aimed at using the ingredient in its entirety to avoid waste the two restaurants become functional: the same starting point but different and dynamic variations that allow for more versatility and easier waste reduction "The two paths are deeply intertwined; both stem from daily interaction with a close-knit brigade that I like to involve in every step The goal of minimizing waste is not just an ethical matter but also my way of achieving the maximum gustatory expression from each ingredient," explains Daniele Auricchio giving life to dishes that unleash the chef's imagination and creativity a synthesis of his private and professional experiences where there is room for experimentation and the search for surprising flavors mostly inclined towards pronounced acidity without ever losing sight of minimalism and aesthetic care clearly expressed in a menu consisting of four starters and the same number of first courses where the dishes do not have a name but are identified by the raw materials that compose them Two tasting menus are also available: "Origini 20," consisting of 4 courses at 75 euros focused only on locally sourced raw materials within a 20 km radius and "A mano libera," a 6-course journey at 105 euros dictated by the chef's inspiration and the season which can be paired with 3 glasses of wine for 35 euros or 4 glasses for 50 large windows overlooking the estate framed by high-quality curtains and many references to nature in colors and photographic reproductions in addition to those available in the splendid outdoor veranda The tables are set in a classic manner and are well-distanced from each other to ensure a high-profile gastronomic experience The amuse-bouche immediately reveals the chef's stylistic signature the veil of Pecorino Romano and local honey on which the restaurant's logo is reproduced and the puffed bread filled with typical chicken livers but enhanced with raspberry powder The yeast-based offerings are also of excellent craftsmanship ranging from chickpea flour crackers with sesame and fennel seeds to grissini made with polenta flour up to the bread roll with pecorino and chicory shows the Campanian origins of Chef Auricchio who serves a fresh and meaty raw crustacean breaded with powder obtained from its shells adds unexpected depth and gustatory richness and Roe Deer) showcases a profound sensitivity toward the vegetable world: "I have no preferences between proteins and vegetables," confesses the chef and turnip tops are lightly marinated and served with chips and roasted Jerusalem artichoke cream under ash They are accompanied by a tartlet made solely from Jerusalem artichoke paste and Cheese) clarifies the zero-waste philosophy mentioned earlier: a herb brioche base with pumpkin cream Its toasted seeds and the oil obtained from the peels and seeds dress it all up a cheese obtained from the peels infused with milk contributes its savoriness to balance an excellent dish Completing the dish is a tartlet with cooked sweet pepper cream and a pigeon leg treated as if it were cooked ham the importance for the chef of breaking down the dish into multiple stages is evident: "I do it to investigate and enhance the individual nuances of each ingredient each of which is functional to achieving the overall expression," explains the Neapolitan chef and Cabbages) sacrifices something in terms of aesthetics but has surprisingly deep flavors thanks to the blending with cauliflower cream that enhances the vegetable's taste On top is a cauliflower foam matured in a solution of herbs while at the base is fermented red cabbage juice and Tamarind) reaffirms and exaggerates the circular cooking concept already clearly expressed by pumpkin: the cuttlefish is served in the form of buttons filled with pâté obtained from its fifth quarter and an intense very good broth made from the mollusk's scraps with orange and tamarind providing a marked acidity that does not clash in a context of bold flavors the acidity of the cedrus does not find the necessary balance and ends up overpowering both the lake broth and the bay leaf Seaweed) features perfectly grilled veal sweetbreads glazed with a seaweed and chard stock and covered with Codium algae powder a salad of seaweed and chard marinated in various consistencies dressed with a sweetbread and toasted sesame mayonnaise and Escarole) also involves two versions: in the first escarole marinated and dressed with a grilled suckling pig extract the same vegetable is blanched in a garlic broth and used to conceal vacuum-cooked local wild suckling pig belly glazed with a fermented blueberry and paprika barbecue sauce It features a soft cocoa base with candied orange and mandarin topped with mandarin cream and puff pastry Leading a polite and competent service from the first day Clementi is adept at making guests feel comfortable and pampered from the beginning to the end of their stay "We must offer a tailor-made experience for various needs impeccable service based on elegant but discreet formality and a professional and punctual approach that conveys warmth," he explains He is also responsible for a dynamic and up-to-date wine list featuring well-known champagne houses and great Italian sparkling wines There is also a section dedicated to less complex sparkling wines divided between Orvieto and its surroundings and the rest of the region featuring the most representative wineries and a good depth of vintages alongside emerging and already established small producers The rest of Italy is adequately represented both by conventional wineries and those small producers who lean towards natural and significant macerations in line with the idea of offering identity wines that enhance indigenous grape varieties and can tell the characteristics of the land they come from "So that they can adapt perfectly to the dishes be consistent with the philosophy we want to convey," explains Clementi France is also well represented in all its best-known production areas primarily Umbrian but coming from all over Italy Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy flaky croissants are gently filled and packedItalian baked goods manufacturer installs a four-module robotics-equipped line to inject its croissants with filling and then flow-wrap or carton them for restaurant use A two-axis robot gently picks filled croissants from the transport module and places them back onto a conveyor.Based in San Giorgio Dolce Castel near Salerno San Giorgio & Salato produces a range of baked goods for the foodservice industry Begun by Sabato Bruno as a tiny pastry kitchen in the 1980s the family-owned company now employs 150 people at its state-of-the-art facility San Giorgio Dolce & Salato was the first to introduce prebaked and frozen croissants to the restaurant trade The idea was to combine great taste with the fast pace of modern life The prebaked dough pieces are handy for baristas who can quickly bake the frozen croissants and serve them to customers To succeed with this product innovation, San Giorgio Dolce & Salato required a new, fully automated system that could efficiently inject fillings into the croissants and package them while handling the baked goods extremely gently. At the ipack ima 2015 trade fair, while looking at possible technologies, the baked goods manufacturer became aware of Gerhard Schubert GmbH’s automated packaging systems According to Schubert, during the bidding phase, San Giorgio Dolce & Salato was impressed with the packaging supplier’s project support. From the beginning, Schubert focused on the product’s special features. One challenge was to integrate into the system’s design an injection station for the fillings from bakery machine manufacturer Canol Srl. With this in mind Schubert Sales and Project Manager Antonino Lanza worked closely with Canol The result is an injector precisely matched to Schubert’s robot-based technology that injects different fillings into the croissants or other baked goods while handling them gently with custom-designed robotic end effectors after which an F2 robot picks up the row of 12 and places it back onto the conveyor belt the now empty Transmodul flips over and rotates back to the beginning of the system Watch a video of the system in operation. See all case studies in Part I of the Robotics Special Report. 47 of which are cultural sites and 4 of which are natural sites The Valcamonica Rock Drawings were the first site in Italy to be designated as a UNESCO World Heritage Site The Valcamonica Rock Drawings are located in the Province of Brescia The site is located in the mountainous area of Lombardy and is the location of one of Earth's greatest collections of known prehistoric petroglyphs (rock drawings) The Valcamonica Rock Drawings site has more than 140,000 different symbols and figures that were carved into the rock on both sides of the entire valley over an 8,000 year span The symbols and figures at the site range from themes of agriculture This site is important today as it represents a remarkable emblematic documentation of the prehistoric customs and mentality of humans from an earlier era It is also important to the study of prehistory The Castel del Monte was designated as a UNESCO World Heritage Site in 1996 The Castel del Monte is located on a rocky hill that rises above the rest of the surrounding area The castle was built by Holy Roman Emperor Frederick II (1194-1250) and was completed in 1240 The castle was a unique piece of architecture for the medieval period as it had a perfect octagonal shape and its layout was built using mathematical and astronomical precision to reflect Emperor Frederick II's vision for the building The architecture of the castle is also noted for combining a blend of elements from the classical antiquity of the Greeks and Romans the northern European Cistercian Gothic and the Islamic Orient This was a reflection of the diverse court of scholars that the emperor had brought on from throughout the Mediterranean region Today the Castel del Monte stands as a symbol of Emperor Frederick II as a combination of various elements from the great Mediterranean civilizations and as a distinct piece of medieval military architecture Monte San Giorgio was designated as a UNESCO World Heritage Site in 2003 and is one of Italy's four UNESCO World Heritage Sites in the Natural category Monte San Giorgio is located on the border of Switzerland and Italy but the Italian region of the site in the Province of Varese in the Lombardy Region was not added until 2010 when there was an extension added to the site Monte San Giorgio is a pyramid-shaped mountain that is covered in woods and sits right next to Lake Lugano This site serves as the best known record in marine life during the Triassic Period of between 230 million and 245 million years ago This fossil sequence records the life that occurred in a tropical lagoon environment The site also has some land-based fossils from insects reptiles and plants due to the lagoon's location near land Today the Monte San Giorgio site stands as the main point of reference for any future discoveries of marine Triassic Period remains The Cathedral Churches of Cefalú and Monreale and the Arab and Norman sites in Palermo became the newest additions to the UNESCO World Heritage Sites in Italy having been inscribed upon the list in 2015 The site is located in the Province of Palermo The sites of Cefalú's and Monreale's Cathedral Churches and Arab-Norman Palermo is made up of three cathedrals two palaces and a bridge from the Norman Kingdom of Sicily The three cathedrals are Palermo Cathedral The three churches are the Church of Santa Maria dell’Ammiraglio the Church of San Cataldo and the Church of San Giovanni degli Eremiti The two palaces are the Royal Palace and Palatine Chapel and the Zisa Palace while the bridge is called the Admiral’s Bridge These nine sites together represent the social-cultural syncretism between Western and Byzantine cultures in terms of architecture and artistic decoration that started on the island of Sicily These combined sites are important today as the represent the coexistent of various cultures and religions under the Norman Kingdom of Sicily as well as an interchange of architectural elements that were shared between these different groups The Valcamonica Rock Drawings are vulnerable to a number of different factors as the engraved rock art is exposed to changes in atmosphere and climate as well as the potential damage from pollution or direct human interference from construction activities nearby The site however has managed to keep a high level of authenticity due to the constant monitoring and restoration of the site The Castel del Monte has had its integrity protected since the site had not had any significant structural alteration however the marble and mosaic interior decorative elements have decayed The Monte San Giorgio meets the integrity requirements for a fossil site and has accessible fossil rock exposures There has been a strong collaboration between Switzerland and Italy to protect the site the landscape around the site and to enforced existing management procedures and laws governing the site The Cefalú's and Monreale's Cathedral Churches and Arab-Norman Palermo site haven bee given the given the highest level of protection established by national legislation of the Italian government under the 2004 Italian Code of the Cultural and Landscape Heritage None of the properties at the site suffer from any adverse effects due to human development or neglect from not being monitored All of the aspects of the site maintain good integrity and authenticity photos and original descriptions © 2025 worldatlas.com It is a fact that modern society is called upon to face many challenges on an environmental the degradation of the natural environment and climate change are factors that indicate that the linear economy model in the production and consumption of food and resources can no longer be an option for sustainable development the linear nature of food production has entrenched a pattern of increased inputs into the production line to meet increased demand while at the same time these inputs are not utilized in the best possible way leading to maximum wastage of resources Observing the negative effects of linear food production and the overexploitation of natural resources a new model of production and economy is required to limit loss and waste one that will be able to help fight the food crisis and climate change One such model is the circular economy model The action plan supports several policy areas repurposing and recycling by 2030 and 2035 It is also worth mentioning that more than €10 billion of European funding was designated to projects related to the European circular economy transition between 2016 and 2020 These funds were allocated to programmes like Horizon 2020 and LIFE financial tools like the European Fund for Strategic Investments and European Investment Bank’s InnovFin The industrial sector, specifically the food and beverage (F&B) industry, plays an important role in the European economy, but it has a significantly negative environmental impact with its water usage, energy overconsumption and waste generation. According to the FAO 70% of water resources are used for agriculture and irrigation resources strongly related to the F&B industry 19% of available water is used directly in industries with more than half of that being consumed by the F&B industry 28% of the total energy used for food production is consumed in food processing and the waste generated reaches almost 30.6MT To tackle the overexploitation of resources it is crucial for the model of the circular economy to be introduced as a foundation for the industrial sector ‘Accelerating water circularity in food and beverage industrial areas around Europe’ (acronym: AccelWater) is an innovative project funded by the EU’s H2020 Research & Innovation programme It aims to optimise freshwater consumption in the F&B industry under a water-waste-energy nexus by introducing beyond state-of-the-art water reclaiming and Artificial Intelligence (AI) enabled monitoring and control technologies that will permit the use of reclaimed water in manufacturing processes The project consortium consists of 17 partners from four countries The F&B industries participating cover many segments thus making the project ideal for replication after its successful completion Some of the goals set by the project consortium include a greater than 30% decrease in freshwater consumption in each of the four demonstrators; a 20% decrease in the cost of water use (including freshwater consumption and water recycling); a greater than 20% decrease in the volume of waste and cost of waste management a 20% decrease in the cost of energy used from the central grid as well as a greater than 30% efficiency achieved in water use the demonstrators’ targets include water and energy saving and production of new ingredients and products dairy and food processing industries of the project are participating in the industrial symbiosis demonstrator The main resources available for treatment are wastewater Regarding the tomato processing demonstrator the main resources available for treatment are processing wastes while wastewater and solid waste are the primary resources for the meat processing demonstrator the main resource available for treatment are side raw material and residual ingredients from processing water and recirculation systems AccelWater is coordinated by AGENSO, an innovative Greek R&D startup company founded in 2016, which soon found itself among the top five integrated farming startups globally. Although conceived as a company specialising in smart agriculture it has broadened its scope to cover the design and development of ICT and IoT solutions intended for the environment AGENSO develops hardware and software IoT tools AGENSO has broadened its spectrum of R&D by participating in many EU & nationally-funded research projects aiming to develop even more smart and innovative solutions in its fields of interest it has already attracted the interest of various public authorities more than 50 industries have expressed interest in the project various public authorities (such as municipalities in Greece and the Catalan government) have shown particular interest in the project and its activities and website in this browser for the next time I comment Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Open Access Government produces compelling and informative news and academic research articles for the public and private sector looking at health As a Crossref Sponsored Member we are able to connect your content with a global network of online scholarly research currently over 20,000 other organizational members from 160 countries Crossref drive metadata exchange and support nearly 2 billion monthly API queries facilitating global research communication È infatti nato nel 2007 a Castel San Giorgio e solo di recente si è trasferito a Nocera Inferiore in un nuovo stabilimento di mille metri quadri dove si realizzano una decina di tipologie diverse di birra Questa avventura imprenditoriale prende il nome dalle iniziali dei due fondatori Le etichette più conosciute sono La Prima – German Pilsner di grande bevibilità – e la serie dedicata alla cabala napoletana: Settantasett’ Specificamente pensata per l’abbinamento con la pizza è Birra Margherita Realizzata esclusivamente in bottiglie da mezzo litro Birra Margherita trova la sua dimensione ideale nelle pizzerie Attualmente il birrificio si avvale della consulenza del mastro birraio Francesco Maiorano in occasione del primo incontro a porte aperte “Aeffe Beer Day” si è potuto assistere alla cotta pubblica di una nuova referenza: la Session Saison Estate Liquida caratterizzata da due diversi ceppi di lieviti fermenta a temperature molto alte e apporta aromi fruttati alla birra L’appuntamento di marzo è servito anche per conoscere da vicino il processo della produzione brassicola Lo stabilimento è suddiviso in quattro ambienti separati Nella Sala di Macinatura avviene la frantumazione del malto d’orzo ma non ridotto a farina; l’obiettivo è quello di lasciare intatta la grumella esterna che sarà utile per la filtrazione in fase di cottura La Sala di Cottura è composta da caldaie in cui avvengono l’ammostamento Mosto di birra caldo prima della luppolatura Le trebbie di malto (lo scarto del mosto) vengono utilizzate come mangime nell’industria zootecnica La Cantina è l’ambiente più freddo dello stabilimento Il mosto arriva nei tini di fermentazione dopo essere stato raffreddato attraverso uno scambiatore di calore Qui al Birrificio Aeffe ci sono 10 fermentatori nella Cella di Rifermentazione – ambiente più caldo del precedente – avviene la rifermentazione della birra nelle bottiglie La misurazione della pressione all’interno delle bottiglie viene effettuata – a controllo campionario – con un manometro Il mondo della birra artigianale campana è in continuo fermento Al momento in Campania si contano oltre 70 aziende tra birrifici e beer firm Lo scoglio maggiore per un birrificio artigianale è quello dei costi Mediamente infatti una birra artigianale al consumatore costa più di quella industriale per via delle imposte di fabbricazione che gravano sui birrifici artigianali Si attende con impazienza che vadano in vigore le nuove disposizioni in materia di accisa sulla birra Tag: Il tuo indirizzo email non sarà pubblicato email e sito web in questo browser per la prossima volta che commento Questo sito utilizza Akismet per ridurre lo spam. Scopri come vengono elaborati i dati derivati dai commenti Prossimi appuntamenti EVENTI GOLOSI DEL MESE – Maggio 2025 Gelaterie / News FENICE DI CONOSCERLO, A CASERTA UN PERCORSO DEGUSTAZIONE PER IMPARARE A CONOSCERE IL GELATO DI QUALITÀ Ristoranti TAVERNA LA RIGGIOLA EVENTI GOLOSI DEL MESE – Aprile 2025 News ITINERARIO SQUISITO: UN VIAGGIO SENSORIALE ATTRAVERSO LA CITTÀ DI NAPOLI EVENTI GOLOSI DEL MESE – Marzo 2025 News / Pasticcerie BIAGIO MARTINELLI PASTICCERIA, NUOVA SEDE ATTIVA DALLA COLAZIONE AL DOPOCENA EVENTI GOLOSI DEL MESE – Febbraio 2025 Pizzerie PIZZERIA DA MIMÌ AD AVERSA EVENTI GOLOSI DEL MESE – Gennaio 2025 Prodotti e produttori DA ASSAGGIATRICE AMATORIALE AD ASSAGGIATRICE ONAF CASEIFICIO SAVOIA Scuole di cucina L’ABC DELLA PASTICCERIA A CITTÀ DEL GUSTO Pasticcerie GOLOSITÀ CAMPANE Viaggi ALL’ASSAGGIO DI… PARIGI Eventi e resoconti FESTA A VICO 2012 All'assaggio BUON COMPLEANNO ALL’ASSAGGIO! Botteghe QUALCOSA DI TÈ PIZZERIA SALVO A SAN GIORGIO A CREMANO ALL’ASSAGGIO DI… NORIMBERGA Questo sito non rappresenta una testata giornalistica in quanto viene aggiornato senza alcuna periodicità non può considerarsi un prodotto editoriale ai sensi della legge n° 62 del 7/03/2001 On this week's Heating & Plumbing Show Andy Cam and Todd Glister are joined by Bill Boardman who shares his journey to the plumbing trade after serving in the British Army for 11 years "I joined the army in 2007 as a heating and plumbing engineer but was given the role of combat engineer I was however able to get 10 months of plumbing training but never used the skill in the army," Billy says After a few tours in Afghanistan and Germany Billy decided to hang his boots for a career in plumbing "For six months I worked as a plumber for free to ensure I got all the experience I needed." which has helped him in his career as a tradesperson His advice for people in the armed forces considering a career in the trade is: "Don't believe what people tell you in the army sometimes that there are no jobs out there and you won't succeed "If you want to challenge yourself and become a civilian don't try and think you know it all because you don't."