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 and we want to make the city a destination,” explains Matteo The previous look of the restaurant was very classic and muted This iteration of El Coq marked a quintessential Michelin dining experience with the simple linens and understated centerpieces when Lorenzo relocated El Coq from his hometown of Marano Vicentino to its current location the interiors reflected a more modern design in line with its historic surroundings Light woods were juxtaposed against pale gray walls and sheer curtains welcomed an abundance of natural light and the most minimal of floral centerpieces marked a quintessential Michelin dining experience Just a casual list of elements in the dining room: carnivorous plants that emit pungent scents and hourglasses that play soft melodies Dining at El Coq is definitely a multisensory experience The custom-printed silk satin wall coverings and draperies depict out-of-this-world landscapes and eyes spying from all corners of the room For his part in the rather dramatic metamorphosis, Matteo—the nephew of designer Aldo Cibic who, along with Ettore Sottsass, was one of the founders of Memphis—used Lorenzo as the key ingredient in his design “Lorenzo’s cuisine is influenced by his travels and I liked the idea of creating a project based around his universe,” he says Matteo drew further inspiration from the life of another well-known Vicenza native the Venetian scholar who over 500 years ago circumnavigated the globe with Magellan and chronicled the voyage in his journal Antonio described the [far] end of the world as a weird place with strange animals “I tried to reimagine such a world—one without time.” The designer created a visual expedition within the five-table restaurant worthy of 15th-century—or 25th-century—exploration As a companion to Lorenzo’s tasting menus—of which there are three ranging in duration from one to three hours—Matteo designed an interactive audio hourglass that chimes each hour and emits unusual melodies throughout the dining experience Like the “Sound Hourglass,” all of the vases and table terrariums were created in ceramic with hand-blown glass by Matteo These interactive audio hourglasses chime each hour and emit unusual melodies throughout the dining experience According to Matteo, in the end, he delivered the unexpected result Lorenzo was looking for. “He trusted me and pushed me to do something whimsical and very unique.” The 2,152-square-foot dining room hosts four tables on the ground floor and five tables upstairs that offer a more personalized experience. Personalized or not, we think the whole thing is wild. Cyrus GmbH Schwingtechnik and Euromac S.r.l have entered into a long-term strategic alliance With this agreement the two companies are mutually extending their portfolios distribution channels and regional presence The ambitious technology partnership is aimed at close cooperation in the area of foundry technology as well as the joint development of innovative and customized solutions this partnership will greatly benefit foundry customers.CYRUS presents EUROMAC’s wide range of foundry technology in Germany while EUROMAC will incorporate CYRUS’ comprehensive vibration technology into its agency responsibilities for the Italian market This networking enables both partners to create system-based solutions while optimizing their performance with a customer focus The alliance includes the complete distribution and project process as well as after-sales services both sides are undergoing technical training to ensure know-how transfer Apart from the operational cooperation the exchange about industry and market developments will become part of both corporate strategies “This important strategic partnership will not only be noticeably reflected by our ambitious growth targets but also help us to gain better insights into neighbouring process areas,” says Dr and adds: “EUROMAC’s portfolio in the fields of core-making and molten metal handling is outstanding and internationally renowned Their products complement our portfolio and give us an additional competitive edge With our joint technology ranges we can offer our customers the best of both professional brand worlds as a harmonious one.”Michele Pietribiasi General Manager at Euromac S.r.l.: “The strategic alliance between CYRUS and EUROMAC is a manifestation of the ambition of two fast growing multi-national brands to constantly “push the technical envelope” Our two companies share not only the innovative power and ambition to be the best-in-class but also the commitment to uncompromising quality and customer proximity.” I would like to receive the bi-weekly Foundry-Planet newsletter with all latest news Plus the special newsletters – all can be cancelled anytime and at no cost A reputation built over decades isn't easy to challenge but it's now beyond doubt: the prejudice that sees Venice as one of those cities dedicated to plundering the 'poor' tourists especially in terms of gastronomic hospitality Because the offering is growing in quality and consistency This naturally happens even at restaurants located within prestigious hotels such as Ca' Bonfadini of the "I Palazzi - Historic Experience Hotels" group an Italian brand born in 2016 that chose Lorenzo Cogo as the executive chef leading a team of brilliant young talents but we'll see how his professional journey has evolved shortly it's worth telling you a bit about this recent elegant renovation of a beautiful palace tucked away from the usual routes on the Cannaregio Canal in Fondamenta Savorgnan just steps away from the train station and Piazzale Roma The residence of the eponymous patrician family since the 17th century it was later acquired by the Vivante family the interiors were enriched with significant decorations by Venetian neoclassical artists such as Borsato and Bevilacqua in collaboration with great stucco masters twenty rooms including luxury rooms and suites Cogo's guidance at the Dama restaurant: a name inspired by the refinement and elegance of Venetian ladies by the pointed arch of traditional architecture reminiscent of its forms "dama" also refers to a structure made up of multiple "briccole," the characteristic wooden posts that mark the waterways in the lagoon and its large tables were made using the wood from the refurbished briccole it's easier to understand the play on words a scion of the culinary world with significant international experience spanning continents earned a Michelin star at the age of 25 at El Coq in Marano Vicentino has found a new path for his culinary expression and the reason I'm here is a consequence of what my present is not for the better: we're in a situation where there has been a very strong growth in the informal dining sector and gastronomic dining has lost the cultural appeal it once had.' Once I'm not saying it's much easier to cover the gaps Lorenzo talks about how the customers themselves have changed: "It's not like when I started and I saw them coming with a guidebook in hand that they kept in the car: they turned around all the restaurants I found myself with a clientele that came to me simply for status and it's cool.' This is when Cogo begins to reflect on the theme of identity.  you can't please everyone." Lorenzo thinks about it I want to try to remove myself from the main stage give space to new talents." He opens a consulting company the Social Club in Schio for informal private dinners and lends a hand in the family trattoria Until they call him here at Ca' Bonfadini: "At first I wanted to put a foot in and see how it worked the work that Lorenzo is carrying out is not the typical journey: "You have to grow gradually based on the growth of the staff we raise the bar; but whether I'm here or not and this has given me oxygen and creativity." I want to focus on the young ones for the development of the dishes too." It could be defined as a kind of participatory supervision because Lorenzo supports them but lets them do it: "If the chef makes the dish and people don't get motivated." And the motivation is strong judging by what comes out of the kitchen; for example each one more delicious than the last and not conceived from the raspberry cannoli with whipped cod cream to the magnificent cracker with prawns to the lacquered sardine with salted caramel cream and smoked ricotta And then the fried crab claw with crab mousse and fermented chili cream and the tartlet with red curry and tellines Cogo describes Dama's cuisine: "The general philosophy is linked to the location of the restaurant because we are physically very close to the mainland What I find very enjoyable is creating a connection: we seek excellent lagoon and land products and we're eighty percent seafood and twenty percent vegetables I continue to gather my ingredients and give them to the young ones so that they can infuse them with the lagoon; I go to the mountain pasture to get fioretta the boxes are in the kitchen." At the core of the dishes is a precise idea of concreteness: "That of a place that wants to maintain a very strong connection with taste much less with ethereal experimentation: I'm eating this product You should eat something that satisfies you with few flights of fancy and plenty of substance." It can't be said that taste Just taste a plate of great freshness like the semi-marinated razor clams in lime and lovage ceviche and fresh fava beans or that masterpiece of layering and the delicious crispness of the fried small crustacean heads to finish dressed with bakasco and nasturtium leaf powder A fantastic Thai-lagoon-Balinese improvisation is the cold blue crab spaghetti molecati with ginger and chili cooked in garusoli water and served with the same murici ragù its fattiest and most delicious part grilled and coated with smoked ricotta sauce covered with spicy strawberry molasses cream and chard leaves the very savory tuna belly with pea pod cream A splendid range of delicious expressions that remain at a high level even with the desserts starting with a sensational prelude: at its base is curdled milk and sake cream And then another author's test with grilled bamboo root wonderful final tributes like nori seaweed with goat cheese mousse and Siberian caviar the white sesame wafer with pistachio and wasabi cream Lorenzo has a lot to say: "We're at a good starting point; we're creating our identity and not copying others Dama must be recognized as a place of quality Tel: +39 041 098 6297 Website 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 Great thinkers and spiritual leaders have taught us important lessons over the centuries about these matters and their reflections are just as valid today In 2015 we are confronted with multiple global challenges which are often visible as conflicts and dramas at the national or local level find a place in our societies for refugees As peace advocates we do our best to engage influential personalities and important organisations to help make the case for better policies and more profound social change The Padova conference is an important opportunity to hear a number of these voices and to address some of the key challenges of our time We invite all those who feel concerned with these questions to join us at the end of October and to contribute their ideas and experiences Note: this Conference will act as one of many 'prepcomms' for the IPB's world congress to be held in Berlin from 30 Sept – 3 Oct 2016: 'Disarm For a culture of peace: creating an action agenda' within the context of the peace education activities promoted as part of their World Social Agenda programme conflicts and the right to peace.) One man show (in Italian only) by Mario Spallino "Stupido Risiko per una geografia della guerra" by Patrizia Pasqui Students meet Delegate from Gangjeon Village Session I | 15.00 - 17.30 | University of Padova Increasingly peace and disarmament activist organizations are joining forces with environmentalists in the recognition that all our causes are interdependent In the run-up to the Paris COP21 in December 2015 this is highlighted in many international manifestos such as Terra Viva written by a panel of international experts led by Vandana Shiva Pope Francis’s encyclical Laudato Si is arguably the most remarkable of such documents IPB encourages decision-makers and analysts to consider the fact that the military is a great contributor to CO2 emissions make a huge contribution to the 'green transition' we all wish for International Peace Bureau/Beati i costruttori di pace Beati i costruttori di paceSabina SINISCALCHI and co-author of Terra VivaAlessandro PASCOLINI and Union of Scientists for Disarmament (USPID)Francesco VIGNARCA National Coordination of Local Governments for Peace and Human RightsSara BIN Simultaneous translation: Italian – English - Italian  Session II | 18.00 – 19.30 | University of Padova ITALYRepresented by Mayor Giusi Nicolini'Grazie KOREARepresented by a leader of the Gangjeon Village Association Simultaneous translation: Italian – English – Italian Session III | 10.00 – 13.00 | University of Padova Musical performance of the Orchestra Concentus Musicus Patavinus International Peace Bureau (Nobel Peace Prize 1910)Giancarlo BUSCATO Lions Club Padova CarraresiArturo LORENZONI Keynote LectureFEDERICO MAYOR ZARAGOZAPresident of the Foundation Culture of Peace Former UNESCO Director-GeneralA Refounded United Nations System is more necessary than ever:“We past International Director Lions Club International 1999-2001 Simultaneous translation: English – Italian – English Session IV | 16.00 – 18.30 | City Hall of Vicenza Director of the Human Rights Centre of the University of Padova Town Councillor for the Community and the Families Beati i Costruttori di PaceGiusy ARMILETTI National Coordination of Local Governments for Peace and Human RightsMatteo SOCCIO From 6 p.m.: Discussion among citizensEnglish speakers will be translated in consecutive English language only)09.30 – 17.30 : At offices of Beati i costruttori di pace Registration: There is no registration fee but if you plan to come please inform the contact persons indicated below Note: The organisers are unable to offer assistance with travel or accommodation costs We can however offer some suggestions for suitable places to stay Contact persons:International: Colin Archer Switzerland +41-22-731-6429; secgen@ipb.org ; www.ipb.org ; www.gcoms.org ; www.makingpeace.org