The tourist card to discover what’s best in the city easily and cost effectively Home / Places / Museums and Collections Site/minisite/other: http://www.coviliarte.com Informations & PriceLink: http://www.coviliarte.com/vademecum_casamuseocovili.pdf (in Italian) Possibility of dedicated opening every day and at any time http://www.coviliarte.com at the Palazzo degli Scalzi in Sassoferrato (Ancona) opens the seventy-third edition of the International Art Review | G curated by Federica Facchini and Massimo Pulini A monographic exhibition of contemporary artist Giovanni Manfredini (Pavullo nel Frignano 1963) in dialogue with eight previously unpublished paintings by seventeenth-century painter Giovanni Battista Salvi known as “Sassoferrato” and two by Alessandro Mattia da Farnese The latter’s two paintings (Madonna and Child with Child in her arms and St both from private collections) confirm a close kinship with Sassoferrato’s style and open up new developments of study delineating with great probability that Sassoferrato’s workshop was not as monolithic as it was believed but had other contacts and collaborations of a high level.This edition concludes a three-year period conceived as a double research project on the ancient and the contemporary through a comparison of the works of two artists Starting from the profound understanding of what was who distinguished himself for a pictorial research oriented to the recovery of Renaissance values placing himself in the opposite direction to the trends of his time the curators reiterated the ideal creative parallel grafted in these last two years with the works and research of Nicola Samorì and Ettore Frani is an artist who precisely in these last decades of study has offered continuous and important surprises as well as achieving higher and higher results in international auctions This year the dialogue will be with the works of Giovanni Manfredini who lives and works between Modena and Milan They will be installed in the spaces of Palazzo degli Scalzi and extraordinarily in those of the Church of San Michele Arcangelo Giovanni Manfredini’s art focuses its research on the body its sacredness and the salvific and pacifying light that redeems its materiality Combining performance and existentialism with explicit references to sacred art his works arise from the contact of his own body on a surface treated with carbon black veils capable of registering its mark Body parts materialize spectrally from darkness: it is hands fragments of the chest that break through a dark layer of the painting and reveal themselves luminously The slow paint work that follows further increases the sculptural dimension of the figures distancing them from their original performative expressiveness Manfredini has been working on the body for years with slow research that has taken his work from the “attempts at existence” of the early period to an increasingly self-conscious pictorial statement in which light defines ecstatic and spiritual images that evoke seventeenth-century painting There is nothing narrative in Giovanni Manfredini’s works What is revealed calls to mind expressive forms close to a sacred matrix iconography Hours Palazzo degli Scalzi: Friday from 3:30 to 6:30 p.m.; Saturday and Sunday from 10 a.m Do you ever wonder where the piece of Parmesan cheese came from when your waiter grates it over your pasta at the table I learned the answer to that question and much more firsthand in the region and country where it is produced Last fall I hosted a tour for 16 people to Umbria well-known for the magnificent lentils grown there I joined my Italian friend Enrico Belgrado on a trip to the Northern Apennines Mountains I was not familiar with this area of Italy which is also off the radar of most American tourists The mountains are located outside of Modena This area is well known for balsamic vinegar and visited a grove of gigantic ancient chestnut trees Later I was taken to the annual Festa della Castagna (Chestnut Festival) in Pavullo One of the many highlights was an in-house visit to producers of the famous Parmigiano Reggiano is one of the oldest and most sought-after cheeses in the world It dates back to the 13th century when the Benedictine monks started producing cheeses This particular cheese has always been produced exclusively in the provinces of Parma hills and mountains between the Rivers Po and Reno we stopped at the first of two producers of Parmigiano Reggiano the morning cheese had already been made but Gabriele Cavani filled me in with lots of details about this great cheese “Authentic Parmigiano Reggiano can only be produced in this area of the world Only Parmesan cheese produced here can obtain the PDO certification (short for Protected Designation of Origin) this insures that products are locally grown following a strict set of guidelines from production to packaging” he said “It also guarantees the quality and history of the product There are literally hundreds of farms in this area where the cattle graze on grasses and hay near the cheese houses Every farmer and producer must follow strict regulations required for feeding the cattle The cow’s milk that goes into the making of the cheese makes this cheese a natural product with no additives or preservatives.” we had a fascinating tour with head cheesemaker Fabrizio Giacobazzi at Cooperativa Casearia del Frignano in Pavullo Giacobazzi handed Enrico and me plastic coats Giacobazzi explained the process by telling us that farmers bring milk from the evening milking to the producer after letting it sit in vats overnight The fatty part separates and rises to the surface the cheesemaker pours the milk into the huge beautiful copper cone-shaped cauldrons– there were many in this large room – where it was gently warmed Then calf rennet and fermented whey is added rich in natural lactic ferments obtained from the processing from the day before I could see the milk start to coagulate in about 10 minutes the cheese makers dipped constantly into the many caldrons stirring the curds with their gloved hands carefully observing and testing for the right consistency they were broken down into smaller curds using the traditional “spino,” a tool resembling a huge stainless steel whisk the milk and whey were heated to 131 degrees Fahrenheit the heat was turned off and the curds sank to the bottom of the cauldron two men came to the cauldron where I was standing and with a rolling technique transferred this compact mass into a large piece of muslin and lifted it from the cauldron Each piece was placed in a separate wooden mold A plastic insert separated the wooden mold and the still-soft cheese formed the words Parmigiano Reggiano on the perimeter of each wheel of cheese including the month and year of production I asked Giacobazzi how much milk it takes to make one wheel of cheese “Each wheel of cheese uses around 600 liters of milk.” This is about 158 gallons The wheels rest for a few days before they are immersed in a vat of a salt-saturated solution the cheese makers transfer the wheels to wooden shelves in the aging room The outsides of the wheels gradually dry to form a natural and edible rind an independent expert evaluates each wheel by tapping with a special hammer as he listens for certain tones This indicates to him whether the cheese has aged correctly Another test is to insert a thin probe into the cheese and sniff it Many of the wheels will remain on the wooden shelves from 18 to 20 months or sometimes as long as 36 months This additional aging permits full development of the cheese’s complex flavor I had the opportunity to taste a fully-aged 80-pound wheel “The younger cheeses are good for grating and cooking,” Fabrizio said drizzled with a little quality balsamic vinegar or (used) for special occasions.” Following are several delicious recipes highlighting “The King of Cheese.”  This is a perfect combination of two products from the Emilia-Romagna They make a good fit for this elegant soufflé 3 tablespoons butter plus butter for soufflé dish separated (you will use 4 yolks and 6 whites Butter a 1½-quart-soufflé dish and dust with breadcrumbs stirring vigorously with a wooden spoon or whisk after each addition Beat the six egg whites with 1/8 teaspoon of cream of tartar and a pinch of salt  Add 1 cup of the beaten egg whites to the base Spoon batter into the prepared soufflé dish and run your thumb around the side of the dish to clear the batter from the edge Place the soufflé in the middle level of the preheated oven and immediately lower heat to 350 degrees or until the soufflé is well-risen and the top is browned Parmigiano Gelato with Pear Poached in Red Wine I asked the owner Marizio and his wife for the recipe On their menu it is called Spuma di Parmigiano con pere al vino or Parmigiano mousse with pear poached in red wine 6 ounces freshly grated Parmigiano Reggiano cheese Place a strainer lined with cheesecloth over a medium-sized bowl stir the cream and gradually add the cheese stirring constantly until the mixture is smooth Pour the mixture into a 9-by-12 inch glass-baking dish cover with plastic wrap and place in the refrigerator for 3-to-5 hours or overnight 4 firm pears such as Bartlett or Green Anjou In a saucepan large enough to hold the pears combine the five ingredients except the pears and bring to a boil reduce heat and simmer for 10-to-15 minutes Slice 1/4-inch off each pear to create a bottom Place the pears gently in the simmering liquid turning every 5 minutes or so to ensure even color cover and refrigerate for several hours or overnight remove pears from liquid and allow to warm to room temperature Remove from heat and let liquid cool to room temperature cut the pears into thin slices and fan them on a plate drizzled with a spoonful of syrup and a small scoop of the gelato  Spaghetti Squash with Parmigiano Reggiano Cheese  This is a simple and delicious side dish for any meal highlighting the complex flavors of the Parmigiano cheese 1/2 cup or more grated Parmigiano Reggiano cheese Place face down in a baking dish with 1/4 cup water scrape out the flesh in strings into a serving bowl and toss with the cheese Carafoli is the author of "Cape Cod Chef’s Table: Extraordinary Recipes from Buzzards Bay to Provincetown." He is currently working on "The History of Italian Food in New England," due out 2016 For information on Carafoli’s next tour to Emilia Romagna one of the most important automotive events of the year which is set to take place from May 18th to 21st GTspirit will be attending this momentous rally while providing full coverage through this live blog This year’s edition is extra special because it marks the 90th Anniversary of Mille Miglia The first leg will see drivers rally from Brescia to Padova having passed through Montecchio Maggiore That leg will see drivers pass through Ferrara Pavullo nel Frignano and Pavullo nel Frignano Over 450 cars will be taking part in this year’s Mille Miglia. GTspirit will has a bigger team this year, one with BMW and another with Mercedes-Benz. For Mercedes-Benz, we will concentrate on photography and ambiance of the rally while the BMW team will get to enjoy a full nostalgic drive in a 1937 BMW 328, car #142. A full list of participants can be found here. We will share more about our cars and preparations in our live blog below! You can track Mille Miglia 2017 action here. was an open-road endurance race which took place in Italy twenty-four times from 1927 to 1957 Like the older Targa Florio and later the Carrera Panamericana the Mille Miglia made Gran Turismo sports cars like Alfa Romeo Many of these cars fetch multi-million doller prices at auctions today where cars are released at one-minute intervals with larger professional-class cars going before slower cars This made organisation simpler as marshals did not have to be on duty for as long a period and it minimised the period that roads had to be closed cars were assigned numbers according to their start time while the first cars had started at 21:00 the previous day so most competitors had to start before midnight and arrived after dusk – if at all The Italians continued to dominate their race after the war now again on a single big lap through Italy Mercedes made another good effort in 1952 with the underpowered Mercedes-Benz 300 SL Gullwing scoring second with the German crew Karl Kling/Hans Klenk that later in the year would win the Carrera Panamericana Few other non-Italians managed podium finishes in the 1950s Mercedes made another attempt at winning the MM this time with careful preparation and a more powerful car the Mercedes-Benz 300 SLR which was based on the Formula One car (Mercedes-Benz W196) entirely different from their sports cars carrying the 300 SL name Moss/Jenkinson arrived in Brescia in their Mercedes-Benz 300 SLR with the now famous #722 setting the event record at an average of 157.650 km/h (97.96 mph) which was fastest ever on this 1,597 km (992 mi) variant of the course not to be beaten in the remaining two years The race was banned after two fatal crashes in 1957 the event resumed as a rallying-like round trip at legal speeds with a few special stages driven at full speed the “Mille Miglia” has been reborn as a regularity race for classic and vintage cars which had attended (or were registered) to the original race The route (Brescia-Rome round trip) is similar to that of the original race maintaining the point of departure / arrival in Viale Venezia in Brescia We’re on the final stage of the Mille Miglia 2017 and the final lunch stop was nothing short of astonishing with all of the SLs lining up under the sun We even bumped into our BMW 328 being driven by Des It’s going to emotional finishing the thousand miles and not waking up to hundreds of race cars in the morning The 300 SL squad have left Parma for Cremona followed by Mantova Yesterday was the longest stage of MM with a 14 hour journey particularly in the dark with they gigantic headlamps The Mercedes-Benz crew just rolled trough the beautiful town of Viterbo The showers have held off but we’re all struggling with a lack of sleep I’m tired and cold and it is raining again If it wasn’t so much fun I would feel really miserable right now Day three is a go and will take us from Rome to Parma unpredictable and torrential downpours drenching the majority of cars Last night the skies around the city were illuminated by flashes of lightening as many roads flooded The forecast is set to clear…we hope it will Live from Terni…the atmosphere is a pure thrill The Mercedes-Benz team are motoring along in a jaw dropping convoy with no less than five 300 SLs including those being driven by Berndt Mylander There was a special stage in Ferrara and the San Marino lunch is an hours away – starting to regret skipping breakfast for an extra 10 minutes of sleep The Mercedes-Benz crew are on the road towards the start line As the sun set yesterday you could really feel “the magic” of Mille Miglia Thousands of locals for Padova crowded the gorgeous park as the cars rolled through Many chanted “Forza Ferrari!” As Toto Wolff led the crew through in the Panamericana Here’s a gallery from the afternoon and the magic of the darkness We made it to the end of sector one just in time A live video of the Mille Miglia 2017 starting grid Having arrived in Brescia it was time to settle the final formalities prior to the start tomorrow First I had to get to Fiera di Brescia; the exhibition space that is the location for the scrutineering and driver registration for the Mille Miglia every year In the huge hall hundreds of classic cars (and some modern Ferraris and Mercedes-Benz cars which take part in the Mille Miglia tribute) are shining away After my initial registration I receive a card that is missing nine different stamps First I need to do a medical check – two pretty Italian doctors check my heart and blood pressure after which I get the ok This sounds easy but before you can do this you first need to pay and visit two different desks Next up is the temporary race license which every participant that doesn’t have a valid racing license needs After a bit of queuing my details are checked at another desk and now I’m off to get my passphoto taken Next up we receive the welcome pack and are only two car related stamps away from getting the all clear In the meantime I take some time to stroll around the Viera saying hello to some old friends and admire the stunning machinery ranging from 1920s OMs and Bugattis to 1950s Porsches and Gullwings My BMW 328 is shining away along 5 of its siblings; the BMW 328 Mille Miglia and 328 Berlin-Rom with their racing bodies providing excellent companions I’m very excited to finish the sealing in the center of Brescia tomorrow and start tomorrow afternoon With start number 142 we start around 53 minutes after the first car leaves Brescia tomorrow afternoon We are now live at Mille Miglia 2017 with BMW Scrutineering and verification process underway Caught up in the race in our hired holiday Cinquecento leaving Urbino today Enjoyed the waves from the roadside crowds and website in this browser for the next time I comment Luca Toni was born in Pavullo nel Frignano on 26 May 1977 He grew up in Modena’s youth system and made his debut with the Gialloblu in the 1994/95 season in Serie C1 He didn’t burst onto the scene as a youngster; indeed he only made his breakthrough in 1999/2000 when he scored 15 goals for Treviso in Serie B which caught many people’s attention and earned him a move to Vicenza in Serie A he embraced the challenge of helping the Sicilians earn promotion into Serie A: he carried the Rosanero to league victory with 30 goals before then scoring 20 times the following season to lead the club to UEFA Cup qualification he moved to Fiorentina and earned a call-up to the National Team His first season at Viola turned out to be his ‘golden’ year as he won the Golden Boot with 31 league goals it was on 9 July 2006 that he reached the pinnacle of any footballer’s career: lifting the World Cup to the sky in Berlin while wearing the Azzurri shirt after an epic journey that ended with the victorious final against France he made 47 appearances and scored 16 goals for the Azzurri Perhaps still bedazzled by this fox in the box a year after that triumph on German soil the Bayern directors decided to bring him to Bavaria he continued to score goals with great regularity and became a fan favourite he returned to Italy and almost won a sensational Scudetto with Roma a dream that vanished late on in the season where he scored the first goal in their new stadium in the curtain raiser against Notts County in September 2011 his career wasn’t over: before hanging up his boots for good he returned to Italy to play for Fiorentina in 2012/13 and scored just minutes into his second debut in Florence His final move was to newly promoted Hellas Verona scoring 44 goals and earning the Serie A Golden Boot in 2014/15 He finally called time at the end of the 2015/16 season by scoring his 324th career goal on the final matchday against Juventus it was a champions’ finish: a Panenka from the spot that earned a standing ovation from the Bentegodi who gave a true champion the send-off he deserved