Cerea Partners acquires majority stake in French chocolatier Relais Desserts The investment supports Relais Desserts’ expansion plans with Cerea Partners aiming to scale the company’s boutique network across western France which generates approximately €15m in annual revenue operates six boutiques in the Nantes region and a seventh in Japan The transaction includes debt financing from CIC Ouest and Caisse Régionale Crédit Mutuel Loire-Atlantique Centre Ouest alongside participation from Caisse Régionale de Crédit Agricole Mutuel Atlantique Vendée and Caisse d’Epargne et de Prévoyance Bretagne Pays de Loire Relais Desserts is the seventh investment from Cerea Capital III The fund focuses on high-growth food industry businesses with portfolio companies including automation specialist AB Process Ingénierie and bakery chain Sophie Lebreuilly Cerea Partners was advised by Lamartine Conseil on M&A and Oderis Consulting for ESG due diligence The deal underscores continued private equity interest in the premium food sector as firms seek to scale artisanal brands with strong growth potential Source: Real Deals    If you think we missed any important news, please do not hesitate to contact us at news@pe-insights.com Subscribe to our Newsletter to increase your edge through our newsletter you’ll receive weekly access to what is happening By signing up for our newsletter, you accept our terms and conditions as outlined under pe-insights.com/privacy-policy is enriched with a new jewel: the renovated flagship boutique of Maison Louis Vuitton An opening that is not just an expansion of space but a true declaration of love to the city its roots and Lombard construction mastery the famous French brand has woven an indissoluble bond with Milan naturally blending the elegance of its savoir-faire with the renowned quality of Italian craftsmanship and unmistakable local taste An alchemy that continues to radiate a vibrant energy in the international luxury scene the result of the vision of architect Peter Marino accessories and the refined “Art de la Table” line coexist harmoniously in an environment that now also houses an elegant café and restaurant But the effervescence of the new Louis Vuitton space does not stop at the elegance of the collections and sophisticated design The beating heart of this rebirth also beats at the table thanks to the prestigious collaboration with the Cerea family of the three-starred Da Vittorio restaurant “It is a source of pride for us that a brand as iconic as Louis Vuitton has chosen us to manage the food offerings inside its store on Via Montenapoleone; today the sincerity and simplicity of Italian cuisine represent one of the highest examples of luxury in the world Louis Vuitton opened the doors of its new Milanese home sharing with us the desire to celebrate the best of Made in Italy is the genuineness of an experience that remains in the heart." Where the heart of Palazzo Taverna once throbbed in its central courtyard a new outpost of taste now stands: the Da Vittorio Café Louis Vuitton Stepping through a balustrade and colonnade from Via Montenapoleone or accessing from the boutique's main atrium a quiet corner that evokes the atmosphere of a Brianza villa rather than a building in the middle of the city center A glass ceiling transforms the space into a luminous jardin d'hiver loosely inspired by an old photograph by Cecil Beaton a floor artwork made of stones that fade from white to black reproduces a sophisticated design by Martin Kline Meticulous restoration of the walls has brought back the original arches enhanced by perspective devices that amplify their depth Attention to detail is also evident in the furniture thanks to a clever mix of ornamental asparagus and ferns whose light foliage dances at the slightest breath of air majestic laurels grown as shrubs in uniquely designed green terracotta pots will ensure guests' privacy And a surprise awaits passersby above the portico of Palazzo Taverna: the elegant Alexander palms a novelty that will bring an exotic touch to Via Montenapoleone is entrusted to the sensitivity of Milanese landscape architect Marco Bay The curation of the gastronomic proposal is entrusted to the expert hands of chefs Chicco and Bobo Cerea at the helm of the legendary Bergamo-based brand A further step into the Louis Vuitton world that confirms its leading role in the LV Culinary Community a fertile ground for exchange with renowned French chefs Arnaud Donckele and Maxime Frederic this confrontation between transalpine savoir-faire and vibrant Milanese energy perfectly embodies the cultural contamination that Louis Vuitton values The café's menu focuses on an idea of “luxury snacking,” where simplicity meets elegance The philosophy of contamination translates into novel dishes that celebrate the seasonality of ingredients and wink at local and international flavors elevated to a veritable “signature,” tells the story of Italianness through a trio of tomatoes (confit There is no shortage of intriguing offerings such as king crab gaufrette and carpaccio with crispy wheat flakes A separate chapter deserves the selection of eggs declined in four delicious variations: scrambled hen A tribute to Louis Vuitton's iconic desserts is embodied in a triptych of vanilla (in the prized blue a mouthwatering hazelnut entremets (also available in a dark version) and a delicate charlotte of seasonal fruit scented with tonka bean and vanilla an address that has always been linked to dining now stands DaV by Da Vittorio Louis Vuitton joyful colors of the rooms welcome a diverse clientele in contrast to the formal image of the street a pop work by Katherine Bernhardt catches the eye: the Pink Panther holding up a pizza while wearing a pair of Nike shoes a touch of irony in a context where sophistication is palpable in every detail From the chairs designed by Carlo de Carli to the iroko wood panels that mimic the iconic texture of Louis Vuitton leather a sophisticated interplay of perforations from which the light from back panels filters through made from reclaimed wood from old Lombard homes glasses and cutlery from the Louis Vuitton Constellation “Art de la Table” line in vibrant shades of orange and pink the DaV by Da Vittorio Louis Vuitton restaurant enhances a “Casual Fine Dining” concept that invites conviviality and sharing Appetizers are presented in the center of the table in a homage to the tradition of Venetian bacari with a subtle thread that refers to Louis Vuitton imagery An emblematic example is ossobuco with saffron risotto where yellow rice takes on the iconic shape of the Monogram flower The same creative approach is reserved for vegetables and fruits The use of seasonal ingredients and a preference for local suppliers are the hallmarks of Da Vittorio's quality The white eggs come from free-range wild chickens the sauce in the famous pacchero is an explosion of different tomato varieties that change with the seasons (from jarred tomatoes from Puglia to oxheart to yellow tomatoes from Vesuvius) and the butter comes from the alpine pastures of the Bergamo mountains This meticulous attention to the quality of raw materials which has always been a hallmark of the Cerea family's work an Italian story of passion and dedication intertwined with Louis Vuitton's timeless elegance 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 DETROIT – Police are seeking information about a 31-year-old woman who went missing in Detroit Cerea Goldman’s mother has not been able to contact her daughter since Wednesday (Sept 11) in the 8700 block of Greenfield Road and is concerned for her wellbeing Goldman may be driving a gray Jeep Commander with pink letters on its rear Anyone with information should contact the Detroit Police Department’s 6th Precinct at 313-596-5640 or Crime Stoppers at 1-800-Speak Up All tips to Crime Stoppers are anonymous. Click here to submit a tip online READ: More Missing in Michigan coverage Copyright 2021 by WDIV ClickOnDetroit - All rights reserved. Brandon Carr is a digital content producer for ClickOnDetroit and has been with WDIV Local 4 since November 2021. Brandon is the 2015 Solomon Kinloch Humanitarian award recipient for Community Service. Click here to take a moment and familiarize yourself with our Community Guidelines TV Listings Email Newsletters RSS Feeds Contests and Rules Contact Us Careers at WDIV Closed Captioning / Audio Description Public File Current EEO Report Terms of Use Privacy Policy Do Not Sell My Info FCC Applications Copyright © 2025 ClickOnDetroit.com is managed by Graham Digital and published by Graham Media Group Welcome to Real Deals - you can register for instant Enter your email address below to get started Simply enter the email address associated with your account to log in Please note that personal email domains (gmail.com Tell us a bit more about yourself and set a strong password to finish setting up your account Real Deals Media needs the contact information you provide to us to contact you about our products and services. You may unsubscribe from these communications at any time. For information on how to unsubscribe, as well as our privacy practices and commitment to protecting your privacy, please review our Privacy Policy A message with a code to reset your password was sent to the address below Please make sure you check any spam/junk folder in case you can't see that email within the next few minutes A link to verify your email address has been sent to you Please check your email and click the link within Next article » « Previous article © 2025 Real Deals Media Limited © 2025 Country & Town House.All rights reserved We meet the brothers at the helm of esteemed Italian restaurant Da Vittorio What do you love the most about being a chef This has always been our family’s mission For almost 60 years we have been trying to make those who sit at our tables feel good We learnt this from our parents and we proudly carry on the example they set us Whoever enters Da Vittorio is a full member of our extended family Is there a lot of pressure to continue the family love story to find the right alchemy of flavours that satisfies our guests’ palates You champion Mediterranean cuisine using the finest of local and seasonal produce Why is it so important to highlight and support our farmers and fishermen Roberto: We process only the best raw materials because we want to offer our guests the true taste of local and seasonal products which we interpret in our cuisine by trying to enhance the unique characteristics of each ingredient This is why we believe in the work of qualified and certified producers because they are the ones who keep the secrets to get the best out of a product a vertical farm founded by Luca Travaglini and Daniele Benatoff Enrico: When Luca Travaglini and Daniele Benatoff proposed us to collaborate on the Planet Farms project we were won over because vertical farming is a tool that makes it possible to use resources sparingly in agriculture and zero percent use of herbicides and pesticides Thanks to the custom-made vertical farm on our estate we are able to grow baby leaves and vegetables that enrich our dishes and guarantee our guests a zero-metre product Da Vittorio thus becomes an ambassador of a new food culture based on an integrated supply chain and a responsible use of available raw materials we are aware how important it is to feed the world without depriving it of its resources and we believe that haute cuisine also has a fundamental role to play in conveying this message How have you incorporated the vegetables and salads grown there onto your menu Roberto: We have also developed new recipes using products from our exclusive short supply chain, such as amberjack tacos with citrus fruits and herbs. Roberto: Life, first of all. We are lucky enough to travel a lot for work and to encounter cultures, cooking styles and ingredients that are always new and interesting. We literally feed on curiosity about what is around us: every moment and every corner of the world can offer us an inspiring insight into the world. But most of all it is our mamma Bruna, who gives us inspiration everyday with her passion and her commitment to this wonderful and challenging world. Where do you see yourself and Da Vittorio in 10 years time? Both: We hope to always be here, in the heart of our world made of pots and pans, hospitality, laughter and beauty. And may a new Da Vittorio generation know how to lead our restaurant into the future. Δdocument.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Subscribe to Country & Town House in print or the app to make sure you get the very best of property, interiors, style, food and travel every month. Country & Town House is an introducer appointed representative of Wealthify Limited which is authorised and regulated by the Financial Conduct Authority. Country & Town House acts as an introducer appointed representative for the purpose of promoting Wealthify products and introducing customers to Wealthify © 2025 Country & Town House. All rights reserved. News, Analysis & Insights on Nutrition, Supplements, and Health 12-Apr-2023 Last updated on 12-Apr-2023 at 09:44 GMT The companies have entered negotiations with a view to acquire a majority stake of Polaris alongside the Company’s management and current shareholders and French regional investors. Since its inception in 1994, Polaris has become a recognised player in the field of the purification and concentration of microalgae and fish oils, making it possible to obtain products with a high concentration of Omega 3. The French company has a turnover of €30 million and serves the food supplements, nutraceutical and infant nutrition markets, mainly abroad. It has patented processes for stabilising and deodorising the oils to improve their longevity, nutritional quality and organoleptic profile. Seventure invested in Polaris through its FCPI Retails funds in 2009, allowing Polaris to start industrial production in 2013, then invested again with its Health for Life Capital II fund in 2021, enabling Polaris to move from a distributor to a manufacturer model. In 2018, the Company’s leadership transition was completed with the recruitment of Dominique Taret, as CEO, and Louis Marie Martin, as COO, accelerating organic growth and the development of microbiome modulating products. With Cerea Partners as the new majority shareholder, Polaris is now entering a new phase of its development revolving around three main areas: The strengthening of its know-how in microalgae oils; the pursuit of international development, particularly in North America and Asia; an the development of new applications, particularly in infant nutrition and food which could be accompanied by targeted external growth. Dominique Taret, CEO of Polaris, said: “Cerea and Seventure share the same vision and strategy for Polaris. This unity of investors’ thinking for Polaris is extremely important for the Company’s ambition to consolidate its leadership on the Omega 3 microalgae bases processes market.” Antoine Peyronnet, Managing Partner at Cerea Partners, said: “Omega 3 have become essential elements for our health. The development of a sustainable Omega 3 offer from microalgae is part of new consumption habits and is at the heart of the Cerea Capital III fund’s investment strategy as well as the firm’s social corporate responsibility approach. Polaris' portfolio includes Omegavie​ Algae, which is a sustainable, vegetarian algal Omega-3 DHA. The product is fish-free and derived microalgae grown, fermented and extracted in a controlled environment. The manufacturer's 'sensory' concept guarantees Omegavie​ oils with outstanding organoleptic properties meaning a very low taste and flavour impact on the finished product. The organoleptic performance of the oils are measured by internal and external panels. As a specialist in lipochemistry, Polaris also offers a toll manufacturing service using its concentration, purification and deodorisation technologies for health actives and ingredients. Its innovative technologies enables the fractionation of health ingredients through a gentle process and without the use of solvents for nutraceuticals and cosmetic applications. Since 2004, Cerea Partners has made more than 170 investments around three Sustainable Development Goals: feeding the population, via processing of food products, beverages, ingredients/inputs, extracts and natural resources, animal feed; developing responsible consumption and production, via equipment, packaging, R&D, environment, energy management, logistics and transport; and promoting well-being, through dietary and medical nutrition, health & beauty, specialist distribution, and catering. Seventure Partners is a long-term equity investor which supports innovative companies aiming to generate positive impacts through two main areas of work: Life sciences, with a specific interest for microbiome-related innovations, and digital technologies.  Cranberry’s A-type PACs effective in supporting urinary tract health, studies showPaid for and content provided by Ethical Naturals Inc. (ENI) ENI’s Polyphenol-C offers additional core health benefits, studies notePaid for and content provided by Ethical Naturals Inc. (ENI) Yeast beta-glucans: Redefining immune supportPaid for and content provided by Ohly Rossella Cerea is the daughter of Vittorio and Bruna founders of the three-Michelin-star restaurant Da Vittorio who passed on the art of hospitality to her While her brothers Enrico and Roberto dedicated themselves to cooking she decided to follow a complementary path carefully studying every detail of service When she moved to the Dimora Da Vittorio in Brusaporto she also took over the management of the rooms working hard to offer a luxury experience that combines elegance and intimacy Her attention to quality is also reflected in the famous cheese cart which she personally curates and guides guests through the tasting she is responsible for the selection of Da Vittorio's signature gift boxes and gift wrapping including the internationally renowned Christmas baskets Her passion and dedication to excellence help maintain the restaurant's reputation Please upgrade your browser to improve your experience Chef brothers Enrico and Roberto Cerea unveil new dishes based on treasured homespun Italian recipes Rachel Tan is the Associate Digital Editor at the MICHELIN Guide Digital A former food magazine writer based in Singapore she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen in that area dotted with castles and devoted to spa treatments which lies in the northeast and borders Austria Who knew brisket and biscuits could be so good Whether you’re grabbing a quick bite in Tallinn or making a day of it on Muhu Island the Michelin Inspectors have got you covered when it comes to great value and enjoyable places to eat Discover which dishes our MICHELIN inspectors loved in this year’s selection From listening bars to neighbourhood restaurants explore all the top recommendations from Chishuru’s Adejoké Bakare When you want to dress up and enjoy a night out on the town Spend the May bank holiday weekends relaxing in the best London parks followed by top-notch cuisine at MICHELIN Guide restaurants – and if you’re visiting from afar the chef and restaurateur behind MICHELIN-Starred Row on 5 and a whole lot more shares his top London recommendations the latest edition of The MICHELIN Guide France celebrates two new Three-Star restaurants Discover the best of the 2025 Paris restaurant scene and a whole host of new MICHELIN-Star restaurants surrounded by the Fruška Gora hills in the province of Vojvodina and in a region that extends on either side of the River Danube is a very special place that has a focus on food and wine The MICHELIN Guide Czechia will expand beyond Prague to cover the entire country unveiling the best MICHELIN restaurants in Czechia Czechia joins the ranks of Europe's top MICHELIN Guide destinations Stay tuned as we reveal the culinary gems our Inspectors have unearthed From the eight restaurants newly awarded a MICHELIN Star to the brand-new Bib Gourmands discover everything you need to know about The MICHELIN Guide Portugal 2025 Why choose between a luxurious stay and a world-class meal when you can have both These MICHELIN Key hotels in Japan and Thailand are home to MICHELIN-Starred restaurants offering the perfect blend of impeccable hospitality and cuisine What happens when a restaurant has attained three MICHELIN Stars Described as the pinnacle of culinary achievement many chefs will say that achieving the coveted accolade is just the beginning where the food scene is both ruthless and exhilarating the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there A MICHELIN Guide Inspector delves into every detail of their visit to the brilliant OMA in Borough Market Our Inspectors pull back the curtain on what makes this plant-based restaurant such a special dining experience Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels FratelliLevel 2, Hotel Michael Resorts World Sentosa, 8 Sentosa Gateway For reservations, call +65 6577 6555 or email fratelli@rwsentosa.com Logout Gateway to the world of smart farming Home » Cerea autosteer kit – Autosteer Retrofit Kits Catalogue This Premium article is exclusively available for subscribers Obtain insights from exclusive interviews Make the right purchasing decisions with our buyers guides Dive into articles covering innovative developments Already subscribed? Click here to login ShareSaveLifestyleTravelWhen A Three Michelin-Starred Italian Chef Comes To LondonByBridget Arsenault ShareSaveThis article is more than 4 years old.Three-Michelin-starred chef Enrico Cerea Enrico Cerea of the exclusive three-Michelin-starred restaurant Da Vittorio arguably one of Italy's finest restaurants recently took to the kitchen at Harry's Bar in London’s Mayfair Housed in a country villa in the Bergamasco foothills Da Vittorio is a family run restaurant renowned for its regularly changing menus that keep up with the seasons and local markets Cerea’s specially curated London menu took its inspiration from the ingredients of Northern Italy and included spaghetti of tuna bagna cauda and pistachio crumble; a Sicilian scampi tail with pomegranate dressing and foie gras granita and ravioli with a white truffle Parmigiano sauce What are some of the challenges working at Harry’s Bar verses a family run establishment in the Italian countryside it’s much easier to work when you are surrounded by a familiar work environment the professionalism and kindness shown by the whole Harry’s Bar team has allowed us to offer the same quality you would find in our restaurant in Brusaporto What have been the challenges sourcing the ingredients for the menu and what ingredients are you most excited about We have used typical Italian products and raw materials that are unparalleled London is now so “close” to us in terms of logistics and feasibility that sourcing products of this nature is less of a problem and we can offer the same quality in London that our Italian cuisine can offer at home What is unique about the cuisine of Northern Italy compared to the rest of Italy Italian cuisine is made up of typical specialities that come from every region and this is what makes our gastronomic tradition so appealing It doesn't matter whether it is North or South what makes the difference is the great raw materials we have and how we manage them A selection from Enrico Cerea's menu at Harry's Bar What are some of the key differences you see in British diners compared to Italian restaurant goers I’ve always been fascinated by the gastronomic cultures that are different from mine Each cuisine is an expression of the heritage of that particular country The other day I went to an English pub and tasted an amazing chicken pie Did Covid impact any decisions to made around the menu—what to serve and how to serve it Our menu was conceived months before the lockdown as an interpretation of what the season and the raw materials offered at the time The pandemic forced us to reformulate everything: for example we had to eliminate too many sharing dishes on the menu and remove the petit pastry for the time being where each chef interacts directly with the customer What is an ingredient you use that people might not expect Tuna spaghetti with bagna cauda and pistachio crumble is a rare recipe but it is hugely appreciated because it stands for the uniqueness of Italian cuisine The ingredients recall  different regions of Italy such as Piedmont (bagna cauda) or Sicily (pistachio) It is a recipe that truly represents what Italy is What is your top tip for amateur at-home chefs It’s a matter of raw materials: the better the ingredients you can get How did the Michelin stars change your business A star has never changed our way of working: giving our best has always been a priority Da Vittorio is pushing itself to the limits looking for something never achieved before Plasteurope.com is a business information platform for the European plastics industry It is part of KI Kunststoff Information and PIE Plastics Information Europe one of the leading content providers for the European plastics industry We offer daily updated business news and reports polymer prices and other services for the international plastics industry News | Polymer Prices | Suppliers Guide | Jobs | Register | Advertising The dates displayed for an article provide information on when various publication milestones were reached at the journal that has published the article activities on preceding journals at which the article was previously under consideration are not shown (for instance submission Behaviour Research and TherapyCitation Excerpt :Computerized CBT interventions have been shown to be effective in reducing a variety of psychological symptoms (Jarvis Each application on this platform offers short daily training exercises (see GGBI intervention section below) that target maladaptive beliefs (e.g. importance of appearance) associated with specific symptoms (e.g. All content on this site: Copyright © 2025 Elsevier B.V. .st1{fill-rule:evenodd;clip-rule:evenodd;fill:#2a2a2a}By Mia WatkinsMATTHEWS the pilot killed Wednesday when UPS Flight 1354 crashed in Birmingham Beal's funeral will take place at Mt. Carmel Baptist Church at 7237 Tuckaseegee Rd. Visitation will begin an hour before the service, according to an obituary He also had two grandchildren and three siblings Beal had worked at UPS since 1990 and served as a helicopter pilot in the Marines for six years, according to the Charlotte Observer some neighbors told the paper that Beal was a family man The UPS plane Beal was piloting crashed around 5 a.m 14 just north of the Birmingham-Shuttlesworth International Airport Co-pilot Shanda Carney Fanning of Tennessee was also killed in the crash The 37-year-old's funeral service will be held Monday NTSB is still investigating the cause of the crash 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 = \"ups_plane_crash_ntsb_and_fbi_continue_to_gather_evidence\";\n m_gallery_id = \"13255049\";\n m_gallery_title = \"UPS plane crash: NTSB and FBI continue to gather evidence\";\n m_gallery_blog_id = \"4461\";\n m_gallery_creation_date = \"Friday 8:09 AM\";\n m_gallery_permalink = \"http://photos.al.com/4461/gallery/ups_plane_crash_ntsb_and_fbi_continue_to_gather_evidence/index.html\";\n m_gallery_json = \"https://blog.al.com/photogallery/4461/13255049.json\";\n m_gallery_pagetype = \"embed\";\n m_gallery_type = \"photo\";\n <\/script>\n Gallery: UPS plane crash: NTSB and FBI continue to gather evidence WorldFish has embarked on a groundbreaking initiative with Norway which aims to refine test and scale innovative renewable energy solutions for the aquaculture sector in Egypt called Center for Renewable Energy in Aquaculture (CeREA) is funded by the Royal Norwegian Embassy in Cairo The initiative reflects Norway's commitment to enhancing nutrition promoting job and value creation and empowering local fish value chain actors with climate-smart technologies particularly small- and medium-scale fish farmers in Africa Commenting on the impact of the programme, the ambassador of Norway to Egypt, Hilde Klemetsdal, said: “We are delighted to sign the agreement today with WorldFish The project will enable 5,000 fish producers processors and other fish value chain actors to increase their productivity and incomes leading to a reduction in food waste and loss and promoting the transformation to more energy-efficient and climate-smart food value chains The project is a prime example of an initiative that aligns with Norway's development cooperation priorities I am very pleased to see so many important and timely elements climate adaptation and gender equality addressed in one program.” WorldFish has been supporting the Egyptian aquaculture and fisheries sector since the launch of its research and training centre at Abbassa in Sharkia in 1998 A key focus of the centre has been improving fish genetics and research capacity to transform Egypt into a role model for sub-Saharan African aquaculture development WorldFish will work closely with a diverse range of national and international partners public universities and the private sector WorldFish director general and CGIAR senior director of aquatic food systems said: “We firmly believe that sustainable development of aquatic food systems holds immense potential in addressing global food security challenges Through CeREA and our partnership with Norway we strive to put aquaculture on a low-emission development pathway for healthier people and planet.” More than 600 million people in developing nations rely on aquatic foods plants and microorganisms cultivated and harvested from water bodies These aquatic resources play a crucial role in supporting livelihoods as well as ensuring food and nutrition security CeREA will be a flagship initiative of WorldFish’s Fish for Africa Innovation Hub (FAIH) sited at its Abbassa research center established to develop and deliver cutting-edge innovations in the region WorldFish aims to generate 6 million new jobs in African aquaculture by 2030 while promoting climate adaptation Sharing his vision for the outcomes of CeREA said: “CeREA is a unique collaboration expected to catalyse the emergence of a cadre of Egyptians who can effectively tackle some of the most critical and complex development challenges in Egypt and Africa using an evidence-based approach.” The official signing of the agreement at the Royal Norwegian Embassy in Cairo was witnessed by Arild Øksnevad counsellor and head of development and business cooperation development cooperation advisor at the Embassy of Norway in Cairo the gender expert and communications representative for WorldFish in Egypt The question of what substance truly is has puzzled philosophers for millennia roughly aligned with Aristotle's concept of form; but it's also a stable and strong identity whose permanence is attested by common perception It falls with a sudden philosophical thud into the words of Chicco Cerea as he reflects on his family's history: "Only substance endures." That "substance" represents both the excellence of unparalleled raw ingredients almost gets emotional as he recalls the many prophecies of his father the elder Cerea was the first to bring fish to the foothills of the Orobie Alps in a modest trattoria acquired with great effort after a previous business failure They almost had to shut down because fish bones and shells were intimidating at a time when meat had become a symbol of prosperity just as he believed in that tomato pasta dish inspired by his early travels to America with his wife and by the fettuccine Alfredo they tasted at a restaurant But I’d like them with oil and tomatoes," he said This was a gamble that seemed to leapfrog into modern times when rediscovering everyday Italian cuisine is almost taken for granted especially in an upscale setting and at that price who broke through the barriers of catering and banqueting which today are core business areas for the company Although many people thought it was almost disreputable at first And then came the latest breakthrough: the Cantalupa opened in 2005 after the restaurant in Bergamo had to close due to a dispute with a bank "He just managed to see it before he passed away 'I would never go back.' He realized that only in a larger space could we all stay together in this new adventure “Everything that they are today” is not easily summarizable: there's the three-star restaurant since 2010 housed in what is now a Relais & Châteaux with ten rooms; but there's also the historic Caffè Pasticceria Cavour 1880 in Città Alta which also has more rooms; restaurants in Shanghai totaling 9 Michelin stars; and then there are the consulting services and "Vicook," the second business branch dedicated to collective catering reaching nearly 1,000 when considering international operations and brother-in-law Paolo Rota work full-time in the kitchen aided by sous-chef Giambattista Bergamelli; Rossella and sommelier Fabrizio Sartorato handle the dining area alongside maître d's Nicola di Lisa and Alessandro Zana who would wake up with Chicco at three in the morning to secure the largest sea bass and the finest artichokes at the market because he believed there'd always be someone willing to recognize their value." this is just the beginning of a culinary experience that is as generous as it is inclined toward classicism yet fully contemporary in its techniques and concepts it's about balancing taste and flavor with well-being and lightness these dishes connect on an emotional level with guests offering sometimes irresistible indulgence showing how wide and intricate the so-called comfort zone can be—certainly with its boundaries Appetizers that whet the appetite and curiosity include the fried egg with egg white foam guests will also be able to enjoy a selection of meat or vegetable skewers under the Berber tent in the garden accompanied by a cocktail crafted by mixologist Alessandro Zana The main dishes get serious with the now-classic reinterpretation of the "Czar's egg," consisting of scrambled chicken egg Or the more playful kohlrabi tacos with katsuobushi mayonnaise and greens picked just a few meters away from the vertical garden set up with Planet Farm where hydroponic cultivation allows for maximum intensity and freshness without the need for washing that could damage the textures The depth of comfort is illustrated by the delightful chilled angel hair pasta with caviar where the savoriness is balanced by the tangy kick of gazpacho Or there's the tuna pizza: the world's best tuna belly grilled and served with fermented tomato cream inside a faux crust of bread cream Substance also shines in the giant grilled Sicilian prawn served with miso foam to add saltiness to its sweetness The influence of the East has long been a part of Chicco's repertoire especially now with frequent visits to his restaurants in China there's the risotto with guinea fowl ragout and seared foie gras on a Parmigiano base with a touch of juniper—an irresistibly indulgent dish leading to the inevitable cheese cart and baba perdu with a stir-fry of red fruits from the Bergamo region info@davittorio.com Website Cerea was born in Bergamo in 1964 and grew up surrounded by the wonders of cooking and gastronomy in the family restaurant "Da Vittorio," founded by his father in 1966 The restaurant earned its first MICHELIN Star in 1978 but it wasn't until 1996 that it received its second star After spending five years at a language high school doing homework hastily to experiment in the kitchen aware that staying at home would limit his knowledge and experience as a future chef he worked with Jacques Cagna and Roger Vergé before definitively returning home – as he would come back to impart new knowledge learned to the brigade between jobs around the world – he went to the Costa Brava to work with Ferran Adrià and to New York with Jean George Vongerichten and Sirio Maccioni Now part of the Relais & Chateaux circuit in 2005 "Da Vittorio" was moved from the center of Bergamo to its current location in Brusaporto and in 2010 the restaurant finally achieved its third MICHELIN Star in addition to the Platinum King of Catering award.But the five siblings they launched "Da Vittorio Shanghai"; now both restaurants hold Two MICHELIN Stars each.During the pandemic the Cerea family actively participated in the construction and organization of the field hospital erected in the Bergamo Fair area and collaborated in fundraising for donations to intensive care units in hospitals in Bergamo and Rome doesn't age: it's not a cured meat to be stored in the cellar but is eaten fresh a temporal plunge to measure any tertiary developments; instead it's descending into the undergrowth at increasing depths December is the only month when all five main types are simultaneously present with the white truffle currently at its peak less commercialized due to its small size but remarkable for its distinctive peppery aroma which can have notes of brandy and bitter chocolate they all share the same molecule as the white truffle associated with different bouquets and textures Appennino Food asked Chicco and Bobo Cerea to interpret its precious hypogeous mushrooms this time for a mixed audience of fellow chefs and journalists who found an assortment under a cloche on the table The result was extraordinary: a roguish classicism creatively serving the most elusive of fetishes The work followed well-established patterns Like a series of virtuosic variations on the theme of truffle/dairy or truffle/umami-animal recurring yet always different and compelling against a subtly hinted background of sweetness because playing effectively with the known can be more challenging than venturing into the unknown it tickled the palate amid the choreography of the Da Vittorio show coinciding with the beginning of the white truffle harvest; then we also use the prized black truffle But many dishes were created specifically for the event in the enthusiasm of comparing ourselves with our colleagues," says Bobo Cerea "We chose the type according to the recipe: the white and the prized it fully releases its earthy and hazelnut notes including a sweet white from the East that tastes like honey and we will use it again because we like to introduce new products It's not easy for various reasons to convey to guests the idea of truffle throughout the year; in fact But when Luigi Dattilo lets us taste something new the appetizers: the fake chestnut foie gras and the mini hamburger with white truffle; the tartlet with financier and brumale mornay sauce; the sea bass sashimi and hazelnuts with uncinato sautéed in hazelnut butter the only fish tasting in a restaurant devoted to the sea we have a king crab with foie gras and chestnut puree that everyone loves." The veal tartare (Piedmontese Fassona fed with hazelnuts) was served on a puff pastry and caramelized onion base with Beaufort sauce for savoriness and Marsala reduction to rebalance sweetness plus macrosporum truffle for a spicy touch Next is the white truffle with "caffellatte," now a signature: a fake roasted potato broth cappuccino and almost indistinguishable flavor." Not without a tribute to Alain Chapel Sumptuous following is the Parmigiano risotto with partridge (cooked Bergamo-style with ribs covered with foil as Grandma used to do and forgotten on the stove) Followed by the crepe with Fontina fondue and Parmigiano for a celebration of textures revisited in an open form: it is served upside down the history of cuisine (homage to Marchesi and his open ravioli); the modulation of consumption with the guest playing and getting messy; the immersive choreography of the dining room in the portioning of the fondue and the fold closure Cloud and uncinato truffle is a first course of classic plin ravioli under a mixed blanket of Parmigiano and whey for acidity Again sumptuous is the brioche roll with guinea fowl another unpublished recipe whose preparation begins the day before with the filling wrapped in deboned meat with truffle and then in the dough It is sliced in the dining room by the chefs and served with broccoli puree intermediate between uncinato and melanosporum: a spiral of milk jelly \n m_gallery = \"ntsb_investigates_ups_plane_crash_flight_1354\";\n m_gallery_id = \"13249063\";\n m_gallery_title = \"NTSB investigates UPS plane crash flight 1354 August 15 2013\";\n m_gallery_blog_id = \"4461\";\n m_gallery_creation_date = \"Thursday 8:19 AM\";\n m_gallery_permalink = \"http://photos.al.com/4461/gallery/ntsb_investigates_ups_plane_crash_flight_1354/index.html\";\n m_gallery_json = \"https://blog.al.com/photogallery/4461/13249063.json\";\n m_gallery_pagetype = \"embed\";\n m_gallery_type = \"photo\";\n <\/script>\n Gallery: NTSB investigates UPS plane crash flight 1354 August 15 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 Sign up for our daily Newsletter and stay up to date with all the latest news You are receiving this pop-up because this is the first time you are visiting our site You are using software which is blocking our advertisements (adblocker) we are relying on revenues from our banners So please disable your adblocker and reload the page to continue using this site.Thanks have partnered with Italian vertical farm company Planet Farms to grow indoors and experiment with vegetables in their restaurant the company is preparing 'to conquer the rest of Europe' The Cerea brothers are chefs of the famous Da Vittorio restaurant in Brusaporto (province of Bergamo) the two chefs had launched a solidarity initiative: running a cafeteria at the Alpini Hospital in Bergamo founder and co-CEO with Daniele Benatoff of Planet Farms once decided to donate their salads and basil to the restaurant Chicco Cerea was so surprised by the quality that he asked where it was grown "When they told me they grew it in Cinisello Balsamo I didn't believe it and wanted to see for myself," he recalls Since that day Planet Farms and Da Vittorio have not stopped working and experimenting together.  Collaboration with star chefsThe farm display was presented on 11 October which is located inside the restaurant "We started with growing different types of basil: limoncello basil with Planet Farm's agronomist who works here we do a lot of testing and experimentation," the chefs recount We have made an important investment that allows Chicco and Bobo Cerea to experiment with new flavors and to have zero-kilometer products and for us to have their valuable opinion It was an investment of about one million euros for a plant equipped with technology and automation: at night a robot goes to collect data to understand if everything is working as it should Click here to view the inauguration of the farm (in Italian) Source: Tecnologia Innovazione Scienza FreshPublishers © 2005-2025 VerticalFarmDaily.com Volume 8 - 2020 | https://doi.org/10.3389/fbioe.2020.00626 Neuropathological models and neurological disease progression and treatments have always been of great interest in biomedical research because of their impact on society The application of in vitro microfluidic devices to neuroscience-related disciplines provided several advancements in therapeutics or neuronal modeling thanks to the ability to control the cellular microenvironment at spatiotemporal level the introduction of three-dimensional nanostructures has allowed high performance in both in vitro recording of electrogenic cells and drug delivery using minimally invasive devices both delivery and recording have let to pioneering solutions in neurobiology their combination on a single chip would provide further fundamental improvements in drug screening systems and would offer comprehensive insights into pathologies and diseases progression it is crucial to develop platforms able to monitor progressive changes in electrophysiological behavior in the electrogenic cellular network induced by spatially localized injection of biochemical agents we show the application of a microfluidic multielectrode array (MEA) platform to record spontaneous and chemically stimulated activity in primary neuronal networks By means of spatially localized caffeine injection via microfluidic nanochannels the device demonstrated its capability of combined localized drug delivery and cell signaling recording The platform could detect activity of the neural network at multiple sites while delivering molecules into just a few selected cells thereby examining the effect of biochemical agents on the desired portion of cell culture Neurological and neurodegenerative conditions, such as Alzheimer, Parkinson disease, and multiple sclerosis, affect a large percentage of the world’s population. These diseases involve the progressive loss of neural functions due to a variety of factors such as oxidative stress, protein aggregation, or misfolding in the central and peripheral nervous system (Barnham et al., 2004) Given the variability and complexity of causes and symptoms and understand these conditions is limited to the tools capable of probing the signaling complexity of neuronal networks this technique lacks the ability to provide a more comprehensive modeling of neuronal networks missing the capability of manipulating neural activity at chemical level with high spatial resolution studying the disease progression pattern from the unhealthy cell population to the healthy one could provide the ability to monitor time-variant changes in cell network morphology and electrophysiology during disease progression the current methods for analyzing the electrophysiological responses in these systems are done using fluorescence these techniques are cumbersome and the attached fluorescent compounds could interfere with binding sites of interactive molecules thereby hampering the conformational changes of the molecules and increasing non-specificity the evaluation is carried out by a posteriori methods that does not allow for simultaneous evaluation of the treatment and the disease evolution Therefore, combining microfluidic technologies with a MEA device would provide an immediate, label-free, and non-invasive procedure for investigating electrogenic cells response in the studied conditions. In this regard, Gladkov et al. (2017) designed two subpopulations of primary hippocampal neuronal cultures directly onto a MEA device with asymmetric channels Morphological and functional connectivity between the two subpopulations could be analyzed thanks to the electrodes underneath the cell culture the unidirectional spiking pattern propagation through the microfluidic channels between the two sectors could be observed These strategies provided powerful tools for advancing applications in therapeutics Nevertheless, integrated and multiplex in vitro devices for neuronal modeling and disease therapeutics require the capability to achieve higher spatial resolution and tools for localized access to a specific cell environment (Pinto and Howell, 2007) Despite the importance of this tool in medicine and therapeutics (Stewart et al., 2016) the selective and precise delivery of pharmaceutical agents including proteins or drugs into living cells remains a challenge in biosensing platforms Cargoes are delivered from the fluid below the membrane through the nanostraws directly into the cells Their method supports an optimal delivery and ensures a low diffusion of the injected molecules into the external medium the device does not allow for a direct electrophysiological evaluation of the cell response to the induced stimuli In this regard, further efforts were made in order to develop a functional approach that combines high precision cell response monitoring with a simultaneous molecule delivery. In previous work from our group, exploiting the multifunctional capabilities of hollow 3D nanostructures, we developed a tool able to monitor the bioelectrical activity of electrogenic cells while locally treating them with exogenous molecules (Cerea et al., 2018) the hollow nanoantennas were used as a hybrid structure for intra- and extra-cellular recordings and as a nanoscale tool for selective and intracellular delivery The microfluidic MEA (MF-MEA) device provided high quality intra- and extracellular recordings in human derived cardiac cells and in immortalized cardiomyocytes from mouse (HL-1) the simultaneous intracellular delivery was also verified with the localized injection of molecules in the cardiomyocytes through the 3D hollow nanotubes the injected molecules were basic fluorescent dyes that had no effect on the spontaneous electrical activity of the cells preventing us from correlating the effects of delivered drugs on the electrophysiological response of the culture the cardiomyocytes required only up to 4–5 days in culture for acquiring spontaneous electrical activity the experiments did not give indications on the full biocompatibility of the MF-MEAs for sustaining long-term cultures for several weeks we show that MEAs with microfluidic channels and protruding 3D nanotubes can sustain cultures of both hippocampal and cortical primary neurons up to their maturation The neurons could be cultured for more than 3 weeks in vitro and showed the functional maturation of a network with spiking and bursting activity ensuring the reliability of the device with neuronal cells The cultures were characterized by fluorescence microscopy and by electrophysiological recording of the network activity the device demonstrates the ability to deliver selectively a stimulant molecule which dynamically affects the electrical response of the neuronal networks the neurons were chemically stimulated by localized injection of caffeine through the 3D nanotubes while simultaneously monitoring the electrophysiological response of the network we demonstrated the ability to observe the specific changes in electrical signaling of the treated neurons while maintaining the physiological conditions in the rest of the culture The MEA devices with microfluidic channels were fabricated with a technique explained in previous work by Cerea et al. (2018) the membrane and nanochannels were fabricated on a 525 μm thick silicon wafer with 500 nm Si3N4 on both sides A 400 nm Cr mask was sputter coated on one side in order to create nanochannels and membranes a thin layer of photoresist was spin coated on top of it The shape was defined with conventional UV photolithography (SÜSS MicroTec Mask Aligner) and subsequent Cr etching of the exposed areas After dissolving the remaining photoresist in acetone the wafer and the mask was exposed to reactive ion etching (RIE SENTECH) in order to selectively etch the 500 nm layer of silicon nitride the 525 μm of silicon were wet etched in a solution of KOH and deionized H2O (1:2) the two 2 mm2 membranes were defined and the sample was immersed in distilled water to remove residues The nanopillars decorate each electrode located on the Si3N4 membranes These structures have an external diameter of 600 nm Each electrode contains an array with a variable number of nanostructures depending on the electrode dimensions and with a pitch of 4 μm between each nanostructure The two membranes on the platform include eight nanostructured electrodes each The finished device is mounted on a PCB and covered with a 2 mm thick layer of PDMS The area with the electrodes is not covered in PDMS allowing the confinement of the cells to the sensible area of the device and thereby reducing the number of cells per device A glass ring was placed on top of the device in order to form a container for the cell medium a thick rectangular piece of PDMS was plasma bonded acting as a connector for inlet and outlet tubing to the microfluidic channels each side of the MF-MEAs was sterilized under UV for 20 min the devices were pre-conditioned 2 days before cell seeding by overnight incubation at 37°C and 95% humidity in Primary Neural Growth Medium (PNGM) in order to saturate the porous matrix of the culture well the tubing and microchannels at the bottom of the device were manually filled with PNGM using a sterile syringe the PNGM was removed from the culture well to coat it with a solution of 30 μg/mL poly-D-lysine (Sigma–Aldrich) and 2 μg/mL laminin (Sigma–Aldrich) in phosphate-buffered saline (PBS) in order to enhance primary neuronal cells adhesion and proliferation on the devices the device was again incubated for 4 h at 37°C the substrates were washed extensively with sterile water four times and dried in sterile conditions overnight before cell seeding Rat cortex and hippocampus neuronal cells (Lonza Walkersville United States) were seeded on the PDL-laminin substrates at a density of 500 cells/mm2 and incubated at 37°C leaving a small volume to ensure the cells do not dry Cultures were maintained for more than 3 weeks one-third of the medium was changed for fresh PNGM A burst is a sequence of spikes having an inter-spike interval (ISI time intervals between consecutive spikes) smaller than a predefined reference value (set at 100 ms in our experiments) and containing at least a minimum number of consecutive spikes (set at five spikes) The parameters extracted from this analysis were the mean bursting rate (MBR) and the mean burst duration (MBD) the frequency and the duration of the bursts at the single channel level Statistical analysis was carried out to determine significant differences between each sample pairs by using MATLAB All data were presented as mean ± standard error of the mean Since the data do not follow a normal distribution (evaluated by the Kolmogorov–Smirnov normality test) statistical analysis was performed using a non-parametric Mann–Whitney U-test a commercial pressure-driven microfluidic system (MFCS-EZ The system was connected tightly to reservoirs containing the molecules we needed to inject The flow rate was 100 μL min–1 to ensure a mild constant flow the culture medium was removed and the cell culture was washed using pre-heated PBS at 37°C the cells were fixed through a 15 min incubation in paraformaldehyde (4% in PBS-1X) at room temperature (RT) cells were gently washed 4 times with 1X PBS before permeabilization with 0.1% Triton in PBS for 15 min 1% BSA in PBS was added for 30–45 min before incubation with primary antibodies for 2 h at RT Alpha Microtubule-Associated Protein (MAP2) polyclonal IgG (1:1000 Invitrogen PA5-17646) and alpha Glial Fibrillary Acidic Protein (GFAP) IgG2b (1:1000 Invitrogen PA1-9565) were used as primary antibodies and diluted in blocking solution the cells were washed three times for 5 min in PBS the cells were incubated for 1 h in the dark at RT with the corresponding secondary antibodies marked with Alexa Fluor 488 and Alexa Fluor 546 (Life Technologies the cells were washed four times in PBS and the incubation with the nuclear marker DAPI (Invitrogen P36931) was performed for 15 min in the dark at RT Images from rat brain neurons were acquired and visualized with 20X and 60X objectives using the Leica TCS SP5 AOBS Tandem DM6000 upright confocal microscope (Leica Microsystems the images were converted to grayscale to enhance the signal-to-noise contrast followed by the setting of a manual threshold The same threshold was applied to all the pictures used for the same type of analysis The “analyze particles” function from ImageJ software (version Fiji) was used in order to count nuclei in images stained with DAPI and to count neurons and glial cells in images stained with MAP2 and GFAP The particles were identified according to their sizes and shapes the average size of the neuronal soma was taken into account in order to avoid under or over estimation of the cell number The “measure” tool was used to evaluate the covered surface of neurites in images stained with MAP2 The values of interest were extracted from nine visual fields randomly chosen in each culture To perform scanning electron microscopy (SEM) imaging cells were fixed at 10 days in vitro (DIV) with glutaraldehyde 2% solution in deionized water for 40 min at RT the cultures were sequentially dehydrated by changing the solution every 5 min to a solution with a higher percentage of ethanol in water (from 30 to 100%) The samples were left to dry overnight in Hexamethyldisilazane (HMDS The dry samples were then coated with a 10 nm thick gold layer and analyzed by SEM (FEI NanoLab 600 dual beam system) The electrophysiological signals were acquired with a custom-made MEA acquisition setup based on a RHA2032 amplifier from the company Intan Technologies (Los Angeles The electronic board provides recordings from 24 channels multiplexed on an analog output The sampling rate is 10 kHz for each channel For cell electroporation, a pulse train of 2 V peak-to-peak (100 μs pulse duration, 20 Hz repetition rate) was applied for 10 s at the 3D hollow nanoelectrodes (Caprettini et al., 2017). Given the nanoscale nature of our 3D nanoelectrodes and the low voltage applied, the electroporation protocol allows to induce an effect limited to the cell(s) in immediate proximity of the nanoelectrode (Xie et al., 2013) we waited 1 min before recording the activity for 5 min The used platform was described in detail in the recent work of Cerea et al. (2018) and it is focused on the idea of designing a flow-through MEA sensor for simultaneous recording and localized drug delivery The approach enriches the well-established passive MEA concept with the possibility of cell poration and localized and carrier-free drug delivery with feed lines and electrodes on thin silicon nitride membranes (pink) and bulk surface (green) Scale bar: 400 μm (E) SEM images of the hollow nanoantennas fabricated on the electrodes (F) Magnification of a hollow nanostructure (G) SEM image of neurons cultured on the nanostructures Hippocampal neurons were cultured at a density of 500 cells/mm2 on top of the MF-MEA platforms. These cells are considered standard models to investigate physiological properties of neurons, such as development, aging, and death, and represent a powerful tool to study degenerative disorders (Ghosh and Greenberg, 1995; Gärtner et al., 2006; Arnold et al., 2011; Gresa-Arribas et al., 2012) To investigate the cell viability and the development of the neuronal networks on the platform under physiological conditions confocal fluorescent images of the neurons on the surface were obtained after fixation and staining at 18 DIV highly magnified images of the cells on the electrodes are shown in order to highlight the viability of the neurons in the presence of both nanostructured electrodes on the silicon nitride membranes and planar electrodes on the bulk section Confocal images of hippocampal neurons of microfluidic MEA (A) Comparison between a planar electrode on bulk surface and a nanostructured one on thin silicon nitride membrane (B) 20x image of the electrodes with microfluidic channel underneath (left) and the bulk surface (right) (C) 20x bright field images of the network on both surfaces (D) Percentage of neurites covering the device surface on the of bulk section and on the membrane (F) Comparison between the calculated neuron/glia ratios on the two sections of the device To support the applicability of the device to neuronal electrophysiology, we performed several experiments after culturing either primary hippocampal or cortical neurons from rat on our devices. As neuronal networks require approximately 3 weeks to reach maturation and bursting spontaneous activity, we started the recording sessions at 18 DIV (Ichikawa et al., 1993; Roppongi et al., 2017) To examine the spontaneous electrophysiological activity of the network the cells were kept at a controlled temperature of 37°C during recording a PDMS cap was placed on top of the glass ring The so-constituted sensor was connected to the custom-made acquisition system that allows for acquiring signals from the 24 electrodes simultaneously for hippocampal (20 DIV) and cortical (21 DIV) neuronal network activity we performed experiments on five MF-MEA devices Three MF-MEA devices were used for cortical cultures whereas the remaining two were used for hippocampal cultures Each MF-MEA with cortical neurons was measured at 18 Each MF-MEA with hippocampal neurons was measured at 19 and 20 DIV The recorded extracellular spikes exhibited a good signal to noise ratio (SNR) allowing for a proper characterization of the bursting and firing activity of the cells on the electrodes To analyze the electrical activity and the network’s dynamical properties from the obtained spike trains the following metrics have been computed for both cortical and hippocampal neuronal networks: MFR The above-mentioned parameters were calculated as means of the average values obtained from all the active electrodes that exhibited a minimum value of spiking and bursting rate of The MFR is calculated through the sum between intra- and extra-burst spiking activities Hippocampal and cortical neuronal network recording and analysis (A) Activity of hippocampal (20 DIV) neurons before and (C) after the caffeine injection (B) Activity of cortical (21 DIV) neurons before and (D) after the caffeine injection (E) Mean firing rate (MFR) of hippocampal neurons Comparison between electrodes with (solid) and without (dashed) nanochannels in basal (p > 0.8) and caffeine conditions and caffeine + electroporation conditions in cortical neurons for both electrodes (with and without nanochannels) Asterisks above the plots indicate statistical significance (*0.01 < p < 0.05) Cortical networks showed a MFR of 0.5 ± 0.1 spikes/s (mean ± standard error of the mean) and a MBR of about 3.1 ± 0.9 bursts/min The hippocampal neurons exhibited a MFR and MBR of 2.2 ± 0.6 spikes/s and 16 ± 4 bursts/min we found a MBD of 212 ± 23 ms for cortical neurons and 101 ± 16 ms for hippocampal neurons We also evaluated the percentage of random spikes (i.e. the fraction of spikes outside bursts) for both culture types cortical networks presented about 65.4 ± 2.1% of random spiking The hippocampal neurons showed a level of random spiking of 15.1 ± 4.0% The calculated values are in line with those reported in literature for mature healthy rat cortical and hippocampal networks recorded in vitro (Cotterill et al., 2016; Napoli and Obeid, 2016) as already suggested by our fluorescence analysis the presence of microfluidic channels and pass-through 3D hollow nanotubes on the electrodes did not alter the correct maturation of hippocampal or cortical neurons This implies the suitability of the MF-MEA device for culturing neuronal cells up to their maturation state and subsequent proper characterization of the network activity Both cultures show increased activity after caffeine delivery only in the parts of the culture laying on the microfluidic channels (Figures 3E,F) the MFR increases on the electrodes with nanochannels by 60% in case of hippocampal neurons and by 45% in case of cortical neurons no statistical difference is observed on the electrodes without nanochannels the caffeine delivery did not produce measurable effects on the neurons situated on the planar/bulk section of the MF-MEA The absence of increased activity in the central part of the cultures could be explained by the observations made in Section “Electrophysiological Recordings of Spontaneous Neuron Activity on MF-MEA,” related to the fact that the cultures presented a fragmented and clustered connectivity In other cultures in which the neurons would be well connected over the complete networks we expect that the increased excitability would be observed also in regions outside the microfluidic channels by propagation through the synaptic connections As the device enables molecules delivery only in the area of the microfluidic channels without a significant diffusion in the cellular medium it might be useful for high-localized pharmacological delivery studies we further report the calculated percentage of random spikes after caffeine delivery Cortical networks present 43.9 ± 16.0% of random spiking whereas the hippocampal neurons show a level of random spiking of 10.6 ± 3.1% Similar experiments of membrane permeabilization by means of electroporation did not provide satisfactory results on hippocampal neurons as no spontaneous activity could be recorded after electroporation further optimizations of the device design and of the electroporation protocol are needed to improve the success rate of membrane permeabilization on different cultures the MF-MEA devices may also enable neuron membrane permeabilization by means of electroporation and simultaneous localized caffeine delivery to the network without negatively affecting the neuronal cultures This could be considered a first step toward internalization of non-permeant exogenous molecules or other specific materials into neurons using our platform Given the possibility of simultaneous monitoring and localized injection this approach might be useful in gene therapy or as an intracellular investigation probe we demonstrated localized drug delivery in and simultaneous electrical recording of primary cortical and hippocampal neurons using the MF-MEA platforms Confocal fluorescence microscopy and electrophysiology experiments ensured the ability of the device to sustain cultures of primary neurons up to their full maturation without effecting their expected activity The images confirmed a homogeneous network development overall the surface of the platform without distinction between the thin nitride membranes decorated with 3D nanostructures and the planar surface the maturity of the network was supported by the spontaneous bursting activity recorded from the electrodes of the MF-MEAs The MF-MEAs also enabled the localized delivery of neuronal stimulants that chemically affected the electrical response of sub-populations in the network The molecules inoculated from the nanochannels did not affect the parts of the cultures laying on the bulk MEA region ensuring high spatial localization of compounds in the cell cultures the device allows for chemically treating only a selected sub-population of neurons while simultaneously analyzing the whole network response we showed the possibility of applying a non-invasive electroporation protocol to the cultured neurons with parallel pharmacological delivery further paving the way toward effective studies on intracellular neuronal drug delivery on chip the delivery of nucleic acids and other molecules to examine or manipulate cellular processes or gene expression on chip could improve preclinical research Minimal effect on cell growth and differentiation is essential for advancing biological research is extremely useful for examining and manipulating cellular processes and improve therapeutic drug potential an external electric driving force applied between the upper and bottom microfluidic compartments promotes the diffusion of the molecule This force is achieved by bringing an extra electrode in contact with the fluid in the bottom chamber By applying a similar methodology to MF-MEAs one might also enable active translocation of nanoparticles into single selected neurons using an applied electric field We believe that the proposed platform could improve the studies of neuronal mechanisms under physiological and pathophysiological conditions the delivered molecules are spatially separated from the cell culture allowing simple insertion using a pumping system or syringes the method provides selective and high spatial resolution delivery of these compounds in the neuronal network under study the platform demonstrated promising preliminary results of soft neuronal electroporation opening the way to studies on localized transfection of neuronal cells directly on-chip the device design presents flexibility for integration of additional features such as The above-mentioned key features make MF-MEA a promising device for studying dynamic cellular activities or alterations at multiple levels enabling the observation of signal pathways during the selective inoculation of specific treatments this will enable an easier and punctual manipulation of cell environment together with electrophysiological observations the MF-MEA approach could be useful in basic neuroscience investigations or studies with neurons derived from human induced pluripotent stem cells 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This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) distribution or reproduction in other forums is permitted provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited in accordance with accepted academic practice distribution or reproduction is permitted which does not comply with these terms *Correspondence: Francesco De Angelis, ZnJhbmNlc2NvLmRlYW5nZWxpc0BpaXQuaXQ=; Michele Dipalo, bWljaGVsZS5kaXBhbG9AaWl0Lml0 Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher 94% of researchers rate our articles as excellent or goodLearn more about the work of our research integrity team to safeguard the quality of each article we publish Get ready for some classic Italian deliciousness as Fratelli unveils its new offerings Price-friendly pies and pasta reign at this Beltway insider Seasonality with a Mediterranean twist rules at this neighborhood gem One half of the power couple behind some of Manhattan's hit eateries talks shop Istanbul is proud of its culinary traditions But this metropolis has so much more to offer Our inspectors guide you through the various international cuisines that make Istanbul a global city – also in culinary terms Since his restaurant AM by Alexandre Mazzia took its third star in 2021 this basketball player turned chef has made no secret of his passion for Japan and its green teas Let's take a closer look at this creator of imaginative cuisine a refined man who was born in Congo and adopted Marseille as his home and who never tires of delving into the gamut of culinary sensations At the restaurant L'Écrin in Hotel de Crillon the chef and the sommelier promise to "embellish tea with the finest menus possible" Drinking and eating at the same time is the secret to magnifying the flavours of Japanese green teas The MICHELIN Guide Croatia 2022 was released last June which seduces international travelers with its dreamy littoral the impressive richness of its territory and its crystal-like sea still charms the MICHELIN Guide’s inspectors with its gastronomy chef at the restaurant Fleur de Pavé (Paris He obtained his first MICHELIN Star while working on Paris's Left Bank where he made a name for himself with his high-calibre bistro cuisine This was the time he became a devotee of Japan and its green teas Beyti is a dish known to almost everyone in Türkiye Even though there may be different versions everyone still thinks of a delicious meat dish upon hearing the word “beyti.” While often we aren’t aware when a certain dish is made for the first time or who created it but that’s not the case for beyti: the creator and namesake is one of the most prominent masters alive nostalgia: People have all kinds of reasons for getting inked Sometimes the muse is flesh and blood; other times it's feathers and wings For those who find inspiration in the latter the ultimate chance to show off comes during the Biggest Week in American Birding’s annual tattoo contest The Biggest Week is a 10-day festival that takes place in Oak Harbor pegged around the 37 warbler species that visit the region during mid-May you’ll find several with tributes to passerines bursting across their skin. The contest first kicked off three years ago when the festival’s organizers felt like they had to spice things up and make birding more relatable “This ain’t your grandma’s birding festival,” says Kenn Kaufman whose wife Kimberly runs the Biggest Week (like a boss contestants of all ages take a break from workshops and hikes to peel back their sweat-soaked shirts and share their stories of how they chose their ink as a hundred or so bystanders watch The panel of judges is always a mixed bag: The most recent contest included comedian R. Bruce Richardson, actress Lili Taylor, Kelly McKinne, a volunteer from the local Black Swamp Bird Observatory who got to go home with a pair of Eagle Optics binoculars Here are the tales behind the tats of this year's contestants and winners Maybe you’ll feel compelled to share your own Or maybe you’ll realize it’s time to jump the gun and put a bird on it—permanently I've been a volunteer at the Black Swamp Bird Observatory for seven years I went out and got my BSBO tattoo right before the festival The people at the observatory are really tight That’s what happens when you all have one mission—fighting for birds and all I’m trying to see the most species in this state alone—so far my list includes 267 (the record to beat is 320) The wood warblers at this festival are really helping me out After I came to the contest last year I went home and told my husband that I wanted to get a tattoo I’ve been coming to Magee Marsh for more than 30 years I love the oriole; I see it every spring and it’s a reminder that things are changing I told him that it might win me a pair of binoculars My brother and I would go birding on the Magee Marsh boardwalk back when we were still in highschool This tattoo is in memory of him because he always used to tell me that he would come back after death as a Turkey Vulture After he left I put my binoculars down for a while It's only been two years since we picked up the hobby But we got these tattoos soon after we got married It was about 15 years ago when my grandmother got my mother and me into birds We would go together—all three generations—to watch them in our favorite local spots After she died I got these hummingbirds in her honor The Ovenbird I chose simply because it's the greatest punk-rock bird. I think eventually I’ll turn my arm into an entire sleeve of birds.  Three years ago I decided to get a birdfeeder for my apartment. It was winter, so all it attracted were the few species that are on my arm (put there by artist Zera Anderson of Brite Idea in Ypsilanti and they helped me get through the roughest months of the year This is my second year at the Biggest Week Even though it’s been so long since I’ve seen everyone here they all treat me like I’m their best friend It’s also crazy how much better I’ve gotten at birding thanks to this festival I went out today and identified almost 70 species Being here really makes you question your life I’ve been volunteering with my daughter Delaney at the Black Swamp Bird Observatory for a long time So in honor of the incredible work that’s being done here I decided to get a tattoo two weeks before the festival they caught a Blackpoll Warbler that was already tagged They found the same bird five years to the day from when they first banded it It’s a wonderful story and an amazing species—proof that big things do come in little packages.  I really didn’t like birds when I was little. An owl trainer visited my school once and I watched the bird poop—it almost made me throw up. Growing up, I wanted to be a marine biologist. But then I read Guardians of Ga’Hoole Now I volunteer at a raptor rehabilitation center and am down to travel 1,500 miles to hit up a birding festival.  Ever since I was a kid I remember flipping through old nature books and coming across the imposing quebrantahuesos better known as the Bearded Vulture or Lammergeier It's one of the rarest and most specialized raptors in the world (only found in southern Europe and the Alps): It eats the bone marrow of wild ungulates in high alpine regions by dropping their large bones against rocks It acquires its orange plumage by wallowing in sulfur springs and has a wild red eye ring and a long beard but my family came to the United States undocumented from Spain As I got older I watched all my friends travel I needed to reconnect to my roots: The Lammergeier seemed to hold a key to the Old World for me The moment I was allowed to travel I set out for western Europe But it was not until I reached the Republic of Georgia that I found what I was searching for The vulture expert Lexo Gavashelishvili took me out to a mountain cliff to a Lammergeier nest Right then I vowed to dedicate myself to raptor conservation I had many more chances to study these beautiful giants in the field eventually sketching the image that wound up on my chest.  -Rafael Galvez, director at the Tropical Audubon Society (Homestead The reason it’s on my ankle is because it symbolizes the first step I took to being happier Pledge to stand with Audubon to call on elected officials to listen to science and work towards climate solutions at the Allianz Stadium there will be three more stars but an excellence recognised in the world: that of the Da Vittorio group has taken charge of the catering services in the Juventus Premium club and in the Legends Club as regards to both the match day and the business events “We are proud to make available to guests in the Hospitality areas of the stadium thanks to the collaboration with Da Vittorio the best there can be in terms of catering,” emphasises Alberto Pairetto “Juventus Premium Club and Legends Club were created to offer absolute excellence and the Cerea family has always pursued the same goal are just some of the values ​​shared by Juventus and Da Vittorio that the experience proposed at the Allianz Stadium the real strength has always been in teamwork: a quality and cohesive team are the basis of success,” declares the Cerea family “The values ​​that animate our family are perfectly reflected in those of the most prestigious club in our country: we both try to best represent and enhance the excellence that Italy knows how to produce We are very happy to have started this collaboration and with our gastronomic offer we want to add even more taste to the emotions that the guests of the Allianz Stadium experience.” A brand of excellence in catering and hospitality with their dedication having been rewarded with Three Michelin Stars With an unmistakable culinary style that has been going for over 55 years Vittorio Cerea and his wife Bruna - and the evolution made by his children who in recent years have integrated tradition with the most modern techniques A harmony that translates into the enhancement of absolute quality raw materials from the best production areas Bruna Cerea and her five children manage the Da Vittorio company Francesco has responsibility for the wine cellar and external catering Rossella is responsible for hospitality in the restaurant and at Dimora The Da Vittorio restaurant opened for the first time in 1966 in the centre of Bergamo thus becoming the first local of the Relais & Chateaux circuit in the area it had already acquired two Michelin stars In the following years they also opened restaurants in St which in a short time received two and one Michelin stars respectively Cerea have taken their tasty gastronomic pret-à-porter around the world: contributing to the success of prestigious national and international events from the service on the occasion of the visit of Queen Elizabeth II in 2000 to the dinner in honour of the former President of the United States Barack Obama and to the one organised for the launch of the new Juventus logo they have always distinguished themselves for their ability of "live" preparation thanks to a specially designed export kitchen facility The Cerea family has been bringing the sea to Bergamo for more than 50 years: an idea at the time visionary on which they have built knowledge and success implanting a spin-off of Da Vittorio at the sea a region where they have always spent their vacations in the family home in the little square teeming with tourists where the latest talent from the Bergamo nursery officiates: Davide Galbiati Galbiati chose cooking because of the enthusiasm of family Sundays when his grandfather cooked a slew of shared appetizers Then the hotelier school in Ponte di Legno then from age 16 to 18 his first major experience in Paris at the trattoria Bocconi followed by another of his restaurants in London It was the Lombard chef himself who sent him to Robuchon's Atelier in Saint Germain a good 7 years in Australia with Neil Perry "It was for the covid that I returned to Italy and met the Cerea family; after a move to Brusaporto they asked me in 2022 to take over the Portofino restaurant which had been started by Paolo Rota in June 2021." Perry passed on to him the mastery of the grill and Bombana the contaminations between cuisines subjected to processing that is never exaggerated in a more informal environment marked by sharing with the intention of promoting as much as possible the product of the territory in which case we make up for it with other national materials." especially the amazing shellfish from the Santa Margherita pits "But here we serve ourselves from local fishmongers in the morning they tell us what they have and we baste a special or supplement the menu." Not to be outdone are the vegetables Pra basil or herbs from the Portofino promontory the dialogue is constant: we consult almost every day about the progress of the menu we try the dishes all together." The cellar itself passes through the lens of Fabrizio Sartorato In Portofino it is followed by Walter Tartaglia A few dishes echo the parent company: for example whether it is risotto with mortar pesto and shellfish mix like the wind that blows from the land to the sea The Antipasto Portofino in its generous conviviality fully represents the restaurant seafood or vegetable: steamed langoustine with candied lemon tuna spaghetti with bagna cauda and Monterosso anchovies (signature of the house) tomato with stracciatella and marinated anchovy Delicious then is the linguina alle vongole with cream of trombetta zucchini and caviar designed to vary the classic Italian pasta dish with a territorial twist But around the tables also goes the mortar for the pesto of the trofie excellent thanks to the calibration of Pra basil The same pesto is whisked in a risotto finished with tomato emulsion It is an important main course the grilled tuna belly "veined" by the katsuobushi-infused bottom prepared like a classic steak and served with the ritual toppings: polenta bitter preboggion composed of sautéed promontory herbs Very fresh desserts by pastry chef Giorgia Compagnoni modeled after the fruit at the end of the meal with its first fruits and varieties of the day in different elaborations plus a very natural herb sorbet that recreates the defatiguing feeling of a fruit salad Da V Marec/o Hotel Splendido Mare A Belmond Hotel PortofinoMartiri dell'Olivetta Square - PortofinoPhone: +39 0185 267 8531Reservations.davmare@belmond.comWebsite – The husband of a Tennessee pilot killed when a UPS cargo jet crashed in Alabama has filed suit against the company that made warning equipment used in the aircraft Bret Tucker Fanning is seeking $2 million in his federal lawsuit filed against Honeywell Aerospace Fanning was the husband of UPS pilot Shanda Fanning of Lynchburg died when UPS Flight 1354 crashed while attempting to land at Birmingham's airport a year ago on a flight from Louisville The twin-engine A300 jet clipped trees in a residential area and slammed into a hill short of the runway The lawsuit alleges a faulty Honeywell Aerospace ground warning system didn't go off in time to alert the pilots An alert didn't go off until one second after the aircraft hit the trees about a mile from the runway The pilots could have pulled up and escaped disaster had they gotten a proper alert called an enhanced ground proximity warning system "The company intends to defend itself and its reputation aggressively," Honeywell spokesman Steve Brecken said in a statement The National Transportation Safety Board has yet to determine a cause of the crash but officials have said they did not discover mechanical problems with the aircraft A NTSB hearing on the accident focused in part on pilot fatigue and at least two commercial passenger carriers have advised their pilots against landing large aircraft on the runway the UPS jet was attempting to reach when it went down The runway has hills at either end and is about 5,000 feet shorter than the primary runway at Birmingham-Shuttlesworth International Airport The runway also lacks complete guidance equipment making landings trickier than on other runways The translation is automatically generated by the system therefore it may present lexical imperfections Nanotechnology is a new frontier also in the agricultural sector – and in this case in the olive growing sector as we have recently had the opportunity to highlight – after having revolutionized fields such as medicine and industry We are talking about infinitesimal structures with dimensions between 10 and 100 nanometers which open up new opportunities to improve fertilizer efficiency The absorption of nanoparticles depends on the pH of the soil The ideal range is a pH between 5,5 and 7,5 because it guarantees excellent assimilation for most crops some products are designed to work even in soils with extreme pH conditions FCP Cerea nano-fertilizers offer a concrete solution to improve agricultural productivity limiting the release of substances into water bodies and soil contamination Nanoparticles help plants resist environmental stresses such as drought To stay up to date, sign up for our newsletter here! olivonews@pieralisi.com Trading in the farm’s 15-year-old combine for one that’s both newer and larger capacity was a must for Fyfield Farm Until last year a Massey Ferguson 36RS had been responsible for cutting the crops at Fyfield Farm near Marlborough and although it had only done 2,000 drum hours it was beginning to show its age With the price tag of a new combine looking daunting The Massey’s price tag proved irresistible over other brands Auto-levelling and a high specification meant this is where the best value for money was found the younger 7278 chomps through more acres a day than the old machine to take full advantage of narrow Wiltshire weather windows No fewer than eight straw-walkers and a huge sieve area make 35t/hour possible Massey Ferguson Cerea 7278 combine © Nick Fone “During harvest 2014 the 36 cost a small fortune in parts and was broken down a lot,” says Mr Warman “That meant we didn’t cut crops at their best and so missed out on the premiums we rely on to make our small acreage viable “We couldn’t have a repeat performance and so we decided to swap the combine “I had only two requirements – it needed to be considerably younger than the old one and I wanted it to have full-body levelling.” “After a good deal of looking around he settled on another Massey – this time a 2008 Cerea 7278 “Similar in many ways to the 36RS and built at MF’s now defunct Dronningborg factory in Denmark with eight straw-walkers the new combine offered significantly more capacity See also: Tips for buying a quality used combine on a £40,000 budget I’d have liked a New Holland but they didn’t really offer a hill-sider of the size we wanted which was a shame given we have decent dealer on the doorstep “My next thought was a Lexion Montana but when it came down to a deal the trade-in offered by our local Claas dealer for the 36 was less than half of any other dealer’s offer for the price of a used Montana I could buy two equivalent age Massey or John Deere combines “So it then came down to the proximity of dealers – our local MF branch is 15 minutes away while the Deere one is 45 minute drive “Lister Wilder had a pair of 7278s in our price range so I went and took a look at them and selected what appeared to be the one in better condition “ I do all our own maintenance and repairs so there was a value in having the familiarity of another Dronningborg-built machine “The other factor for having a Massey was the Powerflow header – it draws difficult crop in presents it right to the feeder housing and there isn’t the hassle of fitting rape extensions “Going to an eight-walker machine took us massively overcapacity but it now means our contract combining acreage doesn’t impact on cutting crops on the home farm.” standing wheat the 7278 can sensibly do 30t/hour and it’s not working hard “We can push that to more than 35t but you then see walker losses start to climb “Being a wide-bodied machine there’s a huge cleaning area so sieve losses are never a problem and having the AutoLevel model means we don’t have to slow down going across side-slopes.” “The chopper is a huge improvement over the previous one “It’s still a Rekord unit but the spread is so much better and actually covers the full cut-width “That’s now very important here as we’ve moved to chopping everything bar our barley straw in an effort to maintain soil organic matter and improve fertility.” “It’s got the same cab as the 36 which felt very advanced for a late 1990s combine “It’s not particularly luxurious but is very functional – the switchgear is a simple and easy to replace and every single setting can be made electronically through the Datavision terminal “You can even adjust left and right sections of the sieves which is great in principle but accessing the settings menus is awkward so you’re less inclined to bother in work “The other let down is the joystick – it’s less intuitive than the old machine which had mini thumb-sticks for the various functions The combine’s cab was described as functional © Nick Fone “Now it’s all identical buttons which you have to double-check each time because they’re less easy to identify by touch.” “On 920 drum hours and 1,120 engine hours it was £67,500 less a £20,000 trade-in for the old machine “That was approximately half the price of the equivalent age Lexion Montanas I had looked at.” “The first 80ha last season were a disaster Lister Wilder told us the machine had been given a full winter service meaning it was harvest ready “So it was disappointing there were so many failures the trace elevator chains broke and the retractable finger bushes needed replacing the chaff-spreader pump didn’t function from the start and the list of problems just seemed to rumble on “However once I had got the maintenance in hand myself the reliability improved massively and “I’m not under any illusions about the reliability reputation of MF combines but we took a view on it given the value for money they offer second-hand.” “I would hope the 7278 will do another 10 years here but when we’re next looking I’d like to be able to consider all the options Claas isn’t likely to be in the frame as they’ve just closed their local depot “If John Deere and Massey continue to offer the best value for money Visit our Know How centre for practical farming advice Louis Vuitton is ready to enter the world of Italian restaurants with an exclusive opening in the heart of Milan The luxury brand will open its first restaurant in Italy inside a prestigious historic building from 1835 has now been confirmed: the kitchen will be entrusted to the renowned Cerea family Although the official date has not yet been announced it is likely that the inauguration will coincide with the Milan Design Week The gastronomic project will be divided into two distinct concepts: From Vittorio Café Louis Vuitton e DaV by Da Vittorio Louis Vuitton Both experiences will come to life inside the showroom of the French fashion house accessible both from the store and from an independent entrance on via Bagutta will offer a contemporary interpretation of Italian cuisine in a casual dining atmosphere will be open all day and will offer a selection of iconic dishes including desserts decorated with the famous LV monogram This new opening consolidates Louis Vuitton's expansion beyond the world of fashion reinforcing its positioning as a lifestyle brand the maison has already successfully experimented with the marriage of haute couture and fine gastronomy collaborating with internationally renowned chefs The commitment to the hospitality sector is also reflected in the attention to coffee culture with strategic investments such as the management of the historic Cova pastry shop in Milan After the launch of the Louis Vuitton Lounge by Yannick Alléno at Doha airport and Cyril Lignac at Louis Vuitton Café at Heathrow the new Milanese venue will offer enthusiasts an immersive experience transforming even the simple act of drinking a coffee into a moment of luxury Making everything even more exclusive will be the mise en place enriched by the elegant collections Table art of the maison: Limoges porcelain embellished with iconic Vuitton motifs including the famous monogram and the flower The arrival of Louis Vuitton in the Milanese gastronomic scene represents a further step in the fusion between fashion offering a new point of reference for lovers of luxury and haute cuisine Direttore Editoriale: Raffaele Minervini direttore@montenapodaily.com Direttore Responsabile: Cristiano Tassinari Coordinamento: Gianluigi Minervini redazione@montenapodaily.com Proprietario ed editore: Montenapo Daily S.r.l.s @ 2020 - All rights reserved. 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