residents of Emilia-Romagna have disagreed about which of its two main cities invented tortellini I'm seated at the three-Michelin starred Osteria Francescana, and can't believe my luck. It's been eight years since I first attempted to snag a reservation at the coveted restaurant in Modena, Italy, helmed by Massimo Bottura one of the world's most influential chefs I've been to Italy nearly 50 times since 2016 I saw a 12:30 lunch cancellation and pounced in a world of chic Gucci wallpaper and dim lighting about to try the famous 15-course tasting menu for myself I'm savouring "Tortellini or Dumplings?" – a Korean spin on tortellini in brodo (tortellini soup) where Osteria Francescana serves twisted dumplings in seaweed stock instead of traditional capon broth – when Bottura himself walks in The desire to eat at one of the world's best restaurants is what initially piqued my interest in this place but what brought me here tonight is the delicious bite on my spoon: tortellini I am sure Bottura knows; he's not only from Modena but is also famed for his innovative tortellini dishes inspired by childhood memories of sitting under his grandmother's table as she prepared the meaty morsels I asked him where tortellini were invented: Modena or Bologna "It's Castelfranco Emilia." Castelfranco Emilia is a small town located between Modena and Bologna It is indeed famous for its sfogline (pasta makers) but this was the first I'd heard of its connection to tortellini I left Osteria Francescana with more questions than answers The "Modena-versus-Bologna" tortellini debate had intrigued me ever since visiting the Palazzo Comunale di Modena; home to the Stolen Bucket This was where I first learned that Modena and Bologna's feud goes back to the Middle Ages when the cities were entwined in a bitter religious rivalry that lasted more than 300 years (Modena supported the Holy Roman Empire; Bologna supported the Popes) Modenese soldiers stole a bucket from a city well in Bologna; a war trophy What follows next is delicious myth: in 1622 Modenese poet Alessandro Tassoni wrote La Secchia Rapita (The Stolen Bucket) a parody of the events where the Olympic gods descend to aid in the fight; Apollo and Minerva sided with Bologna Italian poet Giuseppe Ceri nodded to Tassoni and the medieval-era Modena-Bologna-bucket conflict in his own poem writing that after the gods came down to intervene The fateful side trip results in tortellini but the most popular version goes like this: Venus Bacchus and Mars walk into an inn in Castelfranco Emilia peeps through the keyhole and sees her exposed belly button What's unclear is whether there is any historical truth that led Ceri to set this scene in Castelfranco Emilia the priest and historian Ludovico Antonio Muratori wrote that he ate minestra di tortellini (tortellini soup) in Castelfranco Emilia It may be impossible to prove that tortellini were in fact native to that city (or that Ceri had ever read the account) there is a statue of the innkeeper peeping through the keyhole to see Venus' belly button "The idea of [tortellini] was born in a small village, Castelfranco Emilia, in between Bologna and Modena," said chef Aurora Mazzucchelli of Casa Mazzucchelli a Michelin-star restaurant in Sasso Marconi when I asked her where tortellini were invented "The debate has been settled," said chef Ottavio Gnazzo, the chef de cuisine at Rezdôra a New York restaurant serving Emilia-Romagnan cuisine helmed by Bottura mentee chef Stefano Secchi "We know tortellini comes from Castelfranco Emilia."  despite the general consensus that Castelfranco Emilia is the beloved pasta's birthplace "We are sure that tortellini come from Bologna," said Monica Venturi of Bologna's Le Sfogline where her family has been running the small handmade pasta shop since 1996  "When tortellini were made for the first time Castelfranco Emilia was under Bologna." Secchi himself doesn't necessarily disagree but adds context "The issue is that tortellini were first made in Castelfranco Emilia [We know of] the legend of Venus's bellybutton but Castelfranco Emilia has been a province of both Modena and Bologna so [it] will be tough to ultimately decide." Its exact geographical origins aren't the only dispute surrounding this stuffed pasta tortellini are often much smaller than tortellini from Modena and Castelfranco Emilia; called tortellini al mignolo (pinky finger tortellini) they normally use cooked [browned in butter] filling," added Mazzucchelli "I personally like raw stuffing because it allows me to work with a more solid texture." Back in Modena, Francesco Vincenzi is head chef of Franceschetta58 a casual bistro opened by Bottura that serves bold so Vincenzi has a different take on the recipe "Our tortellini filling is not quite blanched tortellini are served in brodo (broth) or panna (heavy cream) but restaurants like Francescetta58 are serving them in a decadent Parmigiano cream instead; a shock to tortellini purists "I don't like when they try to change the recipe of this type of tradition," Venturi said "Tortellini must be cooked in the broth boiled and then eaten with the broth." there is one factor that Emilia-Romagnans generally agree on: making tortellini is a family affair The task is largely attributed to the rezdôra which refers to the women who roll out pasta by hand who was born in the US but raised in Italy grew up in the kitchen watching his father; also a chef He reflected on watching rezdôre in Bologna for the first time "They're masters at making pasta so when I went to Bologna and saw them making tortellini and we made it there; the right way in capon stock," he said Mazzucchelli has fond early memories of tortellini "I used to make tortellini with my mom and dad It was a significant moment around the table to help pinch shut the tortellini." with each night featuring a tortellini dish from a restaurant in the region there's a live performance that reenacts the innkeeper peeping through the keyhole As evidenced by his "Tortellini or Dumplings?" and "Tortellini Walking on Broth" dishes, Bottura has no qualms about reinventing the beloved pasta. But to ensure that tortellini tradition isn't lost, Bottura and his wife and business partner Lara Gilmore opened Tortellante a cooking school in Modena where elderly women teach young adults with autism how to make tortellini but one thing is certain: tortellini is one of the most defining foods of the Emilia-Romagna region "Even if you don't believe in God by Chef Ottavio Gnazzo on behalf of Rezdôra 281g 00 flour (about 1 1/2 cups & 2 tbsp) pat into a flat disc or ball and wrap with plastic wrap Leave at room temperature until ready to roll out Add all the meats to a grinder on fine die setting and grind together Roll out the dough into a sheet to the last setting on the machine; it must be thin enough to slightly see the wooden board or hand underneath Cut 1.5-2in squares in the dough with a wheel cutter with straight edges Place a dot of filling in the centre of each square Fold each square into a triangle by putting pressure on the edges to properly seal the triangle wrap it around the tip of your pinky and pinch it so it closes BBC.com's World's Table "smashes the kitchen ceiling" by changing the way the world thinks about food Join more than three million BBC Travel fans by liking us on Facebook, or follow us on Twitter and Instagram If you liked this story, sign up for The Essential List newsletter – a handpicked selection of features, videos and can't-miss news delivered to your inbox every Friday. 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Invented to satiate pregnancy cravings, Dubai chocolate is a rare combination of creativity, flavours and social media success that has broken all industry records. Ah, Italy. That magical country of wine, ancient history, and more than 300 types of pasta It probably comes as no surprise to anyone who's been to Italy or hung out with Italians that they take their food very It's a point of national pride and fierce loyalty and there are governmental regulations to prove it Italy has more protected wines than any other European country and hundreds of regional food products have "protected status." Needless to say and the tortellini is one that's fiercely contested Tortellini is known for its circular shape Everyone can agree that the pasta hails from Emilia-Romagna arguably the gastronomic center for Italy's culinary heritage But the battle over tortellini's origin has been going on for centuries between the northern region's two main cities when the cities quarreled about (what else?) religion along with some satirical poetry and a visit from a few Roman deities The legend goes that Venus came down to intervene in the squabble and was spied on by a slightly creepy innkeeper Said innkeeper was then inspired to make a pasta shape based on her belly button — hence Italians might agree that the Roman gods were hanging out in the Emilia-Romagna region but as far as the exact city that birthed the "Goddess of Love's" pasta many lauded Italian chefs (some with multiple Michelin stars) have publicly claimed that tortellini comes from a small town located between the two rival cities: Castelfranco Emilia The town even erected a statue of the innkeeper sneak-peeking at Venus and hosts a week-long Tortellini Festival in September even the region's tourism website states that Castelfranco is the pasta's rightful birthplace you just might need to book a plane ticket to Italia and taste authentic tortellini for yourself by /// October 24 October 25 is World Pasta Day a day dedicated to the recognition and celebration of one of the world’s most beloved and versatile foods By some estimates, there are nearly a dozen distinct pasta dishes that hail specifically from Emilia Romagna, the northern region of Italy nicknamed the Food Valley for its vast collection of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products below is a list of the five most popular pastas from Emilia-Romagna that you most likely have come across the town hosts a Tortellino Festival each September Fun Fact: Urban legend has it that the shape was inspired by Venus’s belly button Try it yourself: The “official recipe” has been filed with the Bologna Chamber of Commerce by the Dotta Confraternita del Tortellino which sanctions the size of the pasta and the ingredients used within the sauce Fun Fact: Legend has it that in the 15th century, a lord of Bologna had his chef prepare tagliatelle in honor of Lucrezia Borgia who was heading to Ferrara to marry the Duke; the pasta strips were in admiration of her long Try it yourself: The “official” recipe for Tagliatelle Though there are many recipes and variations, the traditional Lasagna alla Bolognese is a first course consisting of layers of thin pasta dough made with flour egg and spinach; between each layer are ragù sauce and béchamel and the top layer is lightly sprinkled with Parmigiano-Reggiano cheese Fun fact: The practice of boiling mixtures of water and flour dates back to the Middle Ages but eggs would not be used in the dough until the Renaissance and the use of tomatoes and the practice of layering lasagna did not appear until the nineteenth century Try it yourself: The “official” recipe mandates the use of egg pasta dough with spinach Among the most genuinely traditional recipes of the Romagna region, the Original Cappelletti, or “Caplét” as they say in dialect is one of the most famous recipes in Italian cuisine Their shape is reminiscent of the “galoza” a winged headdress worn by Italian country people making it especially appreciated by locals The recipe involves the preparation of the classic pasta with flour resulting in hand-rolled dough that is cut into squares and folded preparation took place the evening before the meal and the Cappelletti were handmade “one by one” involving all the women and children of the house; fillings vary based on region with some areas not filling the dough at all sized differently and typically contains meat This pasta is exclusively hand-made with kitchen scraps such as breadcrumbs, cheese, eggs and spices. Originally seen as a poor but tasty dish, Passatelli is now recognized as a comfort food and often eaten in broth Fun Fact: “Passatelli” stands for “going through” the iron used to make them passatelli were prepared only for important occasions since Parmigiano Reggiano cheese was a real luxury back then by /// September 6 by /// March 26 by /// March 15 an email (in Italian) with selected contents and upcoming events by /// December 4 by /// May 17 by /// April 3 by /// November 15 For information, contact us: inemiliaromagna@aptservizi.com Not everybody was convinced about the looks of the new Pagani when it was officialy presented during the Geneva Motor Show earlier this month but the more we see it the better it looks Our long time member, Smartdriver, now got the chance to do a photoshoot with the Huayra during the Castelfranco Emilia in Modena, Italy. Enjoy the gallery below and visit the Italiansupercar homepage for many more high-res pictures Close the doors and it’s a very handsome car Nevertheless I’m looking forward to see it someday somewhere After a lot of years I am in love again…My 1st true love was a 1992 yellow M3 then in 1995 a red 355 berlinetta stole my heart and 2004 i felt in love with a Gallardo and this Huayra(reading is why-era) is my last love for sure… and website in this browser for the next time I comment Our Standards: The Thomson Reuters Trust Principles., opens new tab , opens new tab Browse an unrivalled portfolio of real-time and historical market data and insights from worldwide sources and experts. , opens new tabScreen for heightened risk individual and entities globally to help uncover hidden risks in business relationships and human networks. © 2025 Reuters. All rights reserved Even in Sandro Botticelli's painting The Birth of Venus Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family the region near the Italian city of Bologna they're strictly served as broth-like dumplings Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of Castelfranco Emilia halfway between the gastronomic giants Bologna and Modena The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes the legend of the peeping-Tom innkeeper is more or less re-enacted The mood is festive and suitable for children "Inspired by the sight of the divine navel," the master of ceremonies intones the first known tortellino recipe dates to 1570 Gianni degli Angeli is the president of the San Nicola Association which has taken on the task of safeguarding the local region's renowned culinary traditions 1 symbol of the local gastronomic culture is the tortellino because the filling is made of costly ingredients like prosciutto and parmesan cheese," he says Tortellini are an integral part of family life in the Emilia region chef and owner of a three-Michelin-star restaurant in Modena "I grew up under the kitchen table escaping my older brothers at my grandmother's demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics Source: Appeditor 2013 Tutti i diritti riservati Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri At an international gathering of famous chefs he said that tortellini bring out a competitive spirit "Every family has its own recipe for tortellini There are more discussions about tortellini in our family Politics and soccer are way outranked in Emilia by the desire to eat well — very well Making tortellini is an elaborate operation and has long been the domain of women known as sfogline the sheet of fresh egg pasta that is painstakingly rolled out by hand and she's been a sfoglina for some 50 years "Grandmothers and mothers handed down the tradition to daughters and granddaughters We started when we were 7 or 8 years old," she says we learned to roll and then to cut the pasta We had to be careful not to cut our fingers." making fresh egg pasta was an activity that involved the entire family "It was an occasion for socialization," she says Battistini gives us a demonstration on a wooden tabletop "We make a crater in the center of the flour and we break the eggs in the center and whisk briskly with a fork." Battistini then starts mixing and scraping and kneading the dough mostly with the palm of her hands — for at least 10 minutes Once it's smooth and in the shape of a ball she sets it aside to rest and starts on the filling as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet Battistini starts cutting it in strips and then into little squares 3 centimeters per side then rolls it around her index finger — out comes the belly-button shaped dumpling Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia "The tortellino can only be served in broth but then they're killing the taste of the filling." a young man seeking a wife wanted first and foremost a master sfoglina and many no longer know how to make fresh egg pasta The art of making tortellino is endangered Now, a group of young graphic designers from Modena has produced an app to safeguard the art of making tortellino its history and the role in plays in the local culture Lucia Barbieri says it's aimed at teaching everyone how to make tortellini men are showing a keen interest in making tortellino," Barbieri says "When I get together with a group of friends to make pasta the men are always most enthusiastic as they learn an art that always belonged to women alone." a new business opened last fall in the center of town — it's a tortellino-to-go joint who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist He has enlisted an army of sfogline — several of whom are in their 80s — to prepare fresh pasta every day "I try to unite the Italian quality of food — the best middle-aged women enter the shop circumspectly and probably hoping nobody will recognize them they order two servings of takeaway tortellino Become an NPR sponsor a leading manufacturer of rotating and heavy lift telehandlers announced that Atlantic & Southern Equipment has become an authorized Magni dealer for the state of Georgia “Magni’s product offering will be a great addition but allow us to service new customers and industries,” said Mike Ogle “The versatility of the product to provide telehandler and aerial lift capabilities in one package will be a game changer for our customers.” Atlantic & Southern Equipment operates four crane branches: in Atlanta along with additional agricultural equipment branches in Goldsboro “Atlantic and Southern Equipment has a long history of providing superior service and support in the markets they serve They are the perfect partner for us to work with to grow the Magni Rotating Telehandler segment in their market.” said Joe Leinwol “We’re very excited to work with the Atlantic and Southern team to grow their Magni business,” added Nick Newbury southeastern regional sales manager for Magni America “They’ve got a long track record as a top crane dealer and we hope that they’ll become a top Magni dealer.” You can learn more about Atlantic & Southern Equipment at: https://www.atlanticandsouthern.com/index-con.asp?theme=construction ASE is a consistent Link-Belt Top 5 distributor along with a large dealer rental fleets in the Southeast U.S ASE is an authorized distributor for Link-Belt Cranes Magni Telescopic Handlers, headquartered in Castelfranco Emilia, Italy, makes rotating and heavy lift telescopic handlers. Magni has more than 300 dealers serving 150 countries throughout the world. Magni America LLC is a factory owned importer and distributor for Magni Telescopic Handlers for the United States. Visit https://www.magnith.com/en-us/?noredirect=en-US UK-based packaging solutions provider DS Smith has invested €16.7m ($19.8m) to expand and upgrade its Arnstadt facility in Thuringia the company aims to better serve the fast-moving consumer goods (FMCG) and e-commerce sectors It will also reduce the amounts of energy used and paper waste generated during production The project involves installing an advanced corrugator at the plant which will help save 154t of CO₂ a year compared to the previous corrugator The facility will also be equipped with two new automated conveyor systems for internal transport automation as well as another intermediate storage facility DS Smith packaging Germany and Switzerland managing director Uwe Väth said: “We are very pleased that the expansion of our plant in Thuringia will enable us to significantly expand our offering for our customers in the e-commerce and fast-moving consumer goods sectors “We have been recording steady growth in both areas for some time which was also supported last year in particular by the impact of the Covid-19 pandemic on purchasing behaviour indicate that online retail will continue to grow in the future Don’t let policy changes catch you off guard Stay proactive with real-time data and expert analysis material-optimised packaging made of fully recyclable corrugated board we offer our customers precisely the sustainable products that are also increasingly preferred by end consumers.” which is in keeping with DS Smith’s new ‘Now and Next’ sustainability strategy is currently underway and is expected to continue for 12 months production at the facility will continue alongside the work Last month, DS Smith announced that it would invest in two new advanced packaging sites in Europe The company said that the facilities in Belchatov were expected to improve the local economy Give your business an edge with our leading industry insights View all newsletters from across the GlobalData Media network Italy is home to the world’s best supercars, whereby most of them hail from the country, a supercar gathering in the country is always the best way to prove this fact. Our friend Matteo from italiansupercar.net has been generous attending almost all events and providing us with his shots The latest event was the Motori & Sapori Supercar Gathering 2013 Matteo recently showed us the “Believe Me Crazy” Supercar Gathering held in Cremona is a small city in the Lombardy region of northern Italy this time he went to Castelfranco Emilia a town in the province of Modena Pagani and not far from Lamborghini and Ferrari homes This year’s event was attended by various cars including the Ferrari 275 GTB4 one Bentley Azure 330 GTC and a dark blue Ferrari 365 GT 2+2 the new Lamborghini Gallardo LP560-4 was also there The event proves that the small town of Castelfranco Emilia famous for inventing tortellini a typical Italian food and also where lambrusco wine is produced can also host the world’s most exotic supercars The icing on the cake was provided by the arrival of Davide Testi Pagani’s chief test driver with the mighty Pagani Huayra by /// August 31 The history of Pagani Automobili reflects the autobiography of its creator, Horacio Pagani a man of Italian origins born and raise in Casilda which immediately shows signs of a precise inclination: the passion for speed and car racing The young Horacio was not only fascinated by the great myths of Formula 1, but he also reads, studies, analyzes, draws, taking inspiration from new technicians and secret artists. And was right here, thanks to the book “Selection of Reader’s Digest”, that he discovers the genius of Leonardo da Vinci must be beautiful and functional at the same time to build a motorbike starting from a second-hand engine he has had in gift and before the completion of the secondary school he is working on the construction of a Dune-Baggie from a bodywork kit in fiberglass fitted on the body of a Renault Deuphine After five months of hard and patient work vividly painted in a new and bright livery registered and circulating like any other vehicle along the Casilda roads Young Horacio Pagani Reanult Formula 2 1979 – Ph Horacio is 23 years old and has his own “factory” but here he can be free to build what he wants realizing all the creations that his passion orders to his hands Among the first creations Horacio Pagani makes camper and pick-up for freight a great start for a young and unknown designer In 1979 he creates and built his first Formula 2 track in 1982 he collaborated with the Research and Development Institute of the National University of Rosario building some prototypes and in the same year he started his collaboration with one of the most famous sports brand of the all time The encounter with the Lamborghini engineers was positive and the ideas of the young Argentine are well received by the Lamborghini team, above all the intuition of working with composite materials, which will lead to the creation of the Countach Evoluzione in 1985 a car which build the base for all future applications of carbon fiber and composite materials in the automotive industry the wheel arches should recall a woman’s bosoms the seats would be shaped like an inverted pyramid to wrap around the shoulders a kind of philosophical sum of the ideas of Juan Manuel Fangio and Horacio Pagani Today Pagani Automobili is one of the most famous and sought after brands all over the world, its creations are halfway between art, craftsman knowledge, and highest technology. Huayra is generally considered one of the most innovative extreme and refined supercars in the world capable of recalling ancient natural powers “Ancient Aymara legends tell us of Huayra Tata the winds and the snowstorms that invade the mountains the cliffs and the hills of the Andean highlands.“ The Pagani Showroom is the exhibition space right next to the Car Factory is characterized by the elegance and innovative design that make the 5800 square meters in San Cesario sul Panaro and it is an ideal continuation of the suggestions of Horacio Pagani’s home it seems that the inspiration for the project came to Horacio Pagani himself during a visit to the Chateau de la Grenerie France when he saw a large greenhouse with large glass windows and Eiffel-style iron supports From Bologna take the road SS9 Via Emilia towards Modena get to Castelfranco Emilia and take direction to Via dell’Industria in the hamlet of Graziosa Please check on Modena Tour website The Pagani Automobili Showroom can only be visited by reservation (duration of the tour about one hour) in the following opening hours: Explorer and Adventurer: loves sailing the oceans climbing the highest mountains and surfing on the waves of the web by /// by /// February 15 by /// July 31 by /// October 24 by /// March 7 she duly tied the knot with mechanic Luigi Strada who encouraged her to follow her dream: his wedding present to her was a new racing bike They moved to Milan and pressed ahead with Alfonsina’s sporting career In what was her first official road race against male athletes she completed the 204-km / 127-mile course (unlike some of the men) finishing last a full 90 minutes behind the winner she became the first woman ever to ride the Giro d’Italia as the Giro was struggling to find entrants that year the big names having boycotted the event in protest at the meagre prize money So the competition was thrown open to riders without a regular team the Giro d’Italia meant 3618 km (2248 miles) in 12 stages on unmetalled roads Alfonsina more than did herself justice on the early stages She earned respectable finishes on the Milan–Genoa proving that women were eminently capable of such a herculean task the public and media interest – be it supportive or hostile – began to snowball Alfonsina’s story reminds us that gender equality in competitive sport is a struggle that began over a century ago and is yet to be fully won But by celebrating female athletes like Alfonsina Strada all women and girls can take heart and believe that they can achieve just as much as the men by /// July 23 by /// May 22 by /// November 19 by /// October 25 by /// Federico Zanasi is the charismatic chef at the helm of Condividere a restaurant born from the partnership between the Lavazza family and the master of international gastronomy Condividere stands as a meeting point between haute cuisine and accessibility where sharing becomes the very essence of the gastronomic experience This vision led to the creation of a place where refinement and elegance blend in an informal and welcoming setting inspired by famous global dining examples like Barcelona's Tickets Zanasi's career is distinguished by a series of significant experiences alongside some of the most important names in the Italian and international culinary panorama After gaining experience working closely with chef Moreno Cedroni for nearly a decade Zanasi continued his professional journey by taking the lead in the kitchen of the Hotel Principe delle Nevi in Cervinia His skill in creating dishes that reflect a perfect balance between innovation and typicality earned him the "Best Sous Chef of the Year" award in 2011 The Condividere project was born from Bob Noto's intuition and developed thanks to the creative contribution of prominent figures like Ferran Adrià Zanasi emerges as the conductor capable of harmonizing high-quality ingredients with avant-garde techniques creating a menu that is a journey through authentic flavors and gastronomic innovations Zanasi's cuisine is based on a deep study of Italian ingredients This dedication translated into the attainment of the first Michelin star for Condividere in 2020 a milestone that underscores the quality and research offered by the restaurant Condividere has also received accolades from the "I Cento" guide as Restaurant of the Year and from the OAD list confirming its role as a benchmark in the gastronomic landscape which focuses on the accessibility of haute cuisine reflects a "democratic" approach to gastronomy This has not only been successful among culinary enthusiasts but has also helped redefine the concept of quality dining making the culinary experience a moment of meeting Federico Zanasi embodies the ideal of the modern chef combining respect for roots with a constant search for innovation Condividere represents a turning point for Turin's gastronomic scene offering a successful model where excellence becomes an inclusive and profoundly human experience 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la pagna cookies policy The following footage shows a 458 Italia doing a burnout during the 2011 Motori & Sapori event in Italy every year a large Italian supercar meeting is held No place is better than “Motor Valley” to gather so many cars especially when a prancing horse burns some rubber The Ferrari 458 Italia doesn’t need any introduction The F458 is the latest in the line-up and uses a 4.5 liter V8 engine with 570hp and 540Nm of torque 0-100km/h in 3.4 seconds and a top speed of 325km/h (202mph) [Full video via our friends at Italiansupercar.net] I still like the sound of the F430s better they sound like more like a scream than a harmonious growl of the 458 At the recent Motori & Sapori supercar event held in Castelfranco Emilia in Modena Pagani brought along two stunning Huayra prototypes and this lime matte green example caught our eye Interestingly, this Pagani Huayra isn’t a customer car it is prototype number 3 and was specifically used in the development of the Italian supercar to test out the electrical components Originally finished in matte black with gold wheels the car was used during hot weather testing in South Africa as well as many other places around the world under camouflage Just recently it received its bright green wrap courtesy of Car Wrapping Milano It also features lime green brake calipers as well as a selection of matte black accents around the rear bumper and diffuser area this Huayra prototype is powered by a twin-turbocharged 6.0-liter AMG-sourced V10 engine just like all other Huayars This brand new powertrain developed specifically for the car manages to produce 720 hp single clutch automated manual gearbox created by the geniuses over at Xtrac the Huayra can launch to 100 km/h from a standstill in around 3 seconds flat and carry onto a claimed top speed of 370 km/h [Via Prototype Zero] The Palazzo Ducale in Sassuolo presents Lawrence Beck ’s (New York 1962) exhibition"Dialogue with Antiquity" to the public until September 2 2018.On display are eight large-scale photographs depicting Italian gardens; these are placed in dialogue with masterpieces of ancient art housed in the Palazzo Ducale visitors will see Palladio’s Villa Pisani in Stra (VE) Villa Lante in Viterbo with its wonderful Mannerist garden a Baroque building that hosts the photographic exhibition Over the past five years Lawrence Beck has dedicated himself to the theme of gardens immortalizing them in his large-scale photographs: here the relationship between man and nature is depicted landscapes within which are great masterpieces of Italian architecture The exhibition is curated by Martina Bagnoli For info: www.comune.sassuolo.mo.it A major retrospective dedicated to this great citizen of Modena whose explorations are transversal and interdisciplinary Over the course of a career that spanned more than fifty years he tackled architecture always working at the boundary between architecture and artistic practice which Modena’s Galleria Civica is hosting through 4 February 2018 in its Palazzo Santa Margherita and Palazzina dei Giardini di Modena locations Organised together with the Archivio Architetto Cesare Leonardi (Architect Cesare Leonardi Archives) and curated by Andrea Cavani and Giulio Orsini the exhibition offers the public a look at the wealth of works and documents that are kept in his home studio It showcases an entire life dedicated to architecture starting with parks and public spaces like the Centro Nuoto (swim centre) of Vignola and of Mirandola Parco Amendola in Modena and later Città degli Alberi (city of trees) of Bosco Albergati in Castelfranco Emilia which was designed to emulate the flexibility inherent in a modular polygonal mesh capable of adapting to the context called Struttura Reticolare Acentrata (centreless reticular structure) (Courtesy Archivio Architetto Cesare Leonardi) Leonardi’s twenty-year study of trees led him to catalogue more than 300 species of tree gathered together in the volume L’Architettura degli Alberi (The Architecture of Trees) that was published in 1982 But it was design that made him famous while he was still a young man when he partnered professionally with Franca Stagi thanks to their creation of fibreglass objects like the Nastro armchair the Guscio armchair and many other pieces of furniture that can be found on display in the most important design museums around the world from the MoMA in New York to the Victoria and Albert Museum in London and the Centre George Pompidou in Paris hundreds of prototypes of handcrafted furniture elements whose design began with a single material the wooden boards used to build concrete formworks The exhibition also dedicates ample space to the photographic series that accompany all of Leonardo’s works which he used as a tool for studying and documenting punctuate the course of the exhibition with the words of the architect and the testimony of collaborators clients and friends who shared their ideas and projects with him The exhibition is accompanied by a catalogue of the same name that is more than 300 pages in length(Lazy Dog Press Abitare.it e Style.corriere.it rifiutando tutti i cookie di profilazione ad eccezione di quelli tecnici necessari Naviga il sito di Abitare.it con pubblicità profilata e senza abbonarti By subscribing you will reject all but technical cookies on Iodonna.it By clicking "accept" you will allow to process your personal data by us and third parties and be able to browse Abitare.it website without a subscription Erema - Engineering Recycling Maschinen und Anlagen Ges.m.b.H. � Enter the buyers guide not once you have experienced the ferocious Pagani Huayra There’s something very appropriate about driving Pagani’s Huayra in Car India’s seventh anniversary year it’s hard not to visualise some outlandish piece of exotica – a Ferrari 288 GTO maybe a Lamborghini Countach – parked up on the flatlands around Modena and Maranello in northern Italy crumbling farm buildings with terracotta roofs dotting the cornfields that stretch into the distance You’ll know that the supercar world has changed beyond recognition since those days Most of the minnows have been swallowed by multi-national whales and no matter that they’re faster than ever before Now we’ve just driven the Huayra (it’s ‘why-ra’ after the Aymara God of wind) out of Pagani’s still-independent headquarters in Castelfranco Emilia a stone’s throw from those other Italian supercar makers and straight into déjà-vu bedroom-wall country The police have already pulled us over for a closer inspection photographer Mark Fagelson feels nauseous after the brutally accelerative forces he’s been subjected to and I’m gradually adapting to the Huayra’s idiosyncrasies I’m not saying that the Huayra feels like a 1980s supercar or anything but it certainly channels that spirit in a way I haven’t experienced since the recently departed Lamborghini Murcielago SV It’s styled so outlandishly that it leaves even Veyrons and Aventadors appearing ever so slightly ordinary and there is an otherworldly theatre to lifting that gullwing door and slipping down into an entirely bespoke cabin of exquisitely finished carbon before reaching far above your head and pulling the leather strap down hard Turn the key and squish the accelerator into the floor and the Huayra positively smacks you round the head with its performance more brutal way of doing this supercar thing Cues from the Zonda – Pagani’s only other model and the car that the Huayra replaces – abound: that incredibly low scuttle the foot pedals that resemble power-shower accessories the air vents that float like inquisitive alien tentacles hip-hugging seats – still only go back just and so far enough for legs to stretch out if you’re much taller than six feet but there’s more space between your head and the outer edges of the roof than there once was and making that reversing camera more necessity than luxury and those excellent masquerade-mask wing mirrors indispensable if there’s a better production car cockpit in the world The Huayra is not perfect; an extreme car like this is always going to have flaws the fact that the cyborg limb of a gearshifter doesn’t feel as tactile as its delicate looks suggest it should frustrating pause between selecting ‘Comfort’ or ‘Sport’ or ‘Auto’ and the corresponding info flashing up on the dash These are the kinds of flaws that have been expunged from the Bugatti Veyron But I know which car I’d sooner drive and I’ve got a Huayra-shaped key in my hand right now More on page 2 > Pages: 1 2 3 4 5