yoga is the ‘heart’ that balances the day job ‘head’ I needed a way to sweat out all the numbers I was drawn by the challenge but most valued the calm I felt walking home and yoga became a solid companion through my exams so crave a faster style if I haven’t moved much – Vinyasa flow I love slower styles that move into deeper tissues I practise yoga just for myself two or three times a week I’ve learned to let go of rigidity – otherwise ‘wellbeing’ becomes another item to check off the to-do list which involves lying with a bolster under your sacrum and lengthening your legs – heaven for the lower back I also love arm balances like flying pigeon – you feel super strong I once returned to work after a 10-day silent meditation and did a week’s work in a morning It’s a bit of a Wild West – anyone can call themselves a yoga teacher Most who want to become accredited will train with a body such as Yoga Alliance usually via part-time study or an intensive course you might train in different styles or do advanced training Courses usually have a curriculum and observed teaching Leading retreats in Menorca – I guide people through movement and stillness for a week I teach a HIIT-style class that plays with movement to a funky soundscape; people are often self-conscious at the start but by the end they are dancing around to T presenting and bringing authenticity to the job I once returned to work after a 10-day silent meditation and did a week’s work in a morning – my mind cut through it like a sharp pencil … and to your work on the IFoA Sustainability Board Finding purpose in work is a core value for me and sustainability relates to being mindful of our effect on the world Communication has always felt like the most meaningful work I can do as an actuary so I’m delighted that the weekly newsletter I set up five years ago I worked for Aviva when  I first qualified as a yoga teacher I still take a Thursday lunchtime class for ex-colleagues – it keeps me where I feel I’m best places helping to bridge mind and body to move frrom the head into the heart After six years of teaching yoga alongside being an actuary via a master’s in psychology and neuroscience and some time spent travelling I’ve just moved to Devon and teach classes here alongside running retreats in Menorca I’m not sure where it’s all heading but the threads are coming together Visit Claire’s yoga website If you have an interesting pursuit outside work, email [email protected] Advertise with us Jobs Facebook Linkedin X (Twitter) Privacy policy Terms & Conditions RSS feed © 2025 The Actuary ISPI As the world transitions into a multipolar era an increasing number of nations are challenging Western dominance and reshaping the global order Central to this shift is the rise of the Global South led by Asia’s powerhouses - India and China are in a growing competition for influence Countries across the Global South are advocating for a more equitable international system and solutions to emerging security challenges What strategies will India and China propose to address these demands And how will their rivalry shape the future of the Global South as a unified force on the world stage Before joining ISPI Filippo Fasulo served as the Director of the Italy-China Foundation’s Centre on Business Research (CeSIF) Nicola Missaglia heads ISPI’s Communications and Publishing department He also is a Research Fellow at ISPI’s Asia Centre This content was created by ISPI MED online analysts Luca Missaglia (left) and Simone Caporale (right) The fully immersive masterclass is designed to inspire professional bartenders imparting the knowledge of the duo's experience in some of the best bars in the world The event has been designed by international bartender Simone Caporale founder of Barcelona’s Sips Drinkery House to introduce attendees to his systematic process for the creation of cocktail menus and experiences Dedicated to the expression of bartenders’ creativity and imagination for mixing drinks as a form of liquid art Missaglia and Caporale created TAOS to offer a dedicated online resource and in-depth training to top-level bartenders Taking place at Centro Polivalente “Michele Abbate” from 11.30am, tickets are £249.88 per person and include a 12 month subscription to their independent global bartender training platform The latest digital edition can be found here You will need to log in/register to view it The pricing structure of non-alcoholic spirits has a high level of elasticity - there’s already a broad spectrum of price points which consumers are trying to navigate Kieron Marchese Kieron is a freelance writer and Digital Consultant who doesn't consider himself a design lover but a user of design - which to him is more than enough Studio Volpi On the design front, the Studio concentrated on giving it a smooth and natural looking shape that would blend seamlessly into any interior Each one features specially conceived fabric designed to capture and destroy most pollutants bacteria and viruses that might be looming in the ambient air Studio Volpi describes it like a “kind of molecular flypaper effect” that traps and disaggregates the polluting agents in the air A super USP when it comes to Missaglia tiles is the fact that they don’t need to be powered by batteries nor do they need to be connected to the mains Instead the tiles work by quietly hanging in a room It takes approximately 4 hours for a set of tiles to completely filter the air within an average-sized room—1 square metre of fabric can purify the air in a 30 square metres room and that for a period going from 12 to 18 months is capable of acting on substances such as formaldehyde It also absorbs and eliminates odours from food and cleaning agents we’ve witnessed a surge in the offer of the most diverse contraptions claiming to be able to free your living or working quarters from the deadly virus,” says Studio Volpi “Most come in the shape of more or less high-tech-looking electric fans to which some kind of filtration has been applied.”  Messaglia tiles go against the grain with a different option altogether. After all, Studio Volpi’s first objective was to enhance their credibility through scientific evidence whilst differentiating it from fan-based solutions get to know the most interesting Design trends & innovations (Innovative StartUp) Registered office: Via Aurelio Saffi 29 20123 Milan (Italy)  |  VAT no.: 10565330965  |  ROC no.: 36152  |  REA no.: MI-2541466  |  Share capital: 12.540€ www.theartofshaking Luca Missaglia is one of the leading figures in hospitality and bartending Internationally recognised for being a creative and playful mixologist bar and spirits consultant and respected speaker liqueurs and non-alcoholic beverages categories worldwide educating and influencing a new generation of drinkers who worked in the wine and spirits business and first sparked his interest in the drinks industry Luca began by working as a barista in Covent Garden By 2010 he was working as a mixologist at the pioneering LAB Bar in London co-owned by Pornstar Martini creator Douglas Ankrah and run by the London Academy of Bartenders celebrated restaurateurs Eddie and Sam Hart offered Luca the role of running the Quo Vadis restaurant and members’ club in Dean Street including UK Disaronno Mixing Star 2012 and UK Nikka Perfect Serve in 2013 He also collaborated with the writer Kay Plunkett-Hogge on the cocktail recipes in the book Make Mine a Martini: 130 Cocktails & Canapes for Fabulous Parties Luca had joined the Aqua Group as a bar director managing bar operations at venues in London (Aqua Shard He won the 24-hour Bar Build Cocktail competition in 2015 and was nominated for Code Hospitality’s 30 Under 30 in both 2016 and 2017 Joining the ITALICUS team as global brand ambassador in 2018 Luca was tasked with building the brand and expanding aperitivo culture around the world establishing marketing campaigns and virtual platforms He was nominated for the Best International Brand Ambassador by Tales of the Cocktail Foundation in both 2019 and 2020 he joined forces with Simone Caporale to launch Cocktail Concierge Created for Italian craft spirits producers the agency will help brands connect with an extensive global network reaching new markets within the on-trade and off-trade segment Its mission is to bring to life the unique potential of a brand and to ensure its products are enjoyed in the right environment  Both Caporale and Missaglia bring with them extensive product-development knowledge within the drinks industry Cocktail Concierge and its world-class team offer a single point of contact for spirits clients and can partner with a brand to take it on its journey from its conception onwards This can include the development of the liquid and packaging production; budgets; the creation of assets; brand strategy; global marketing and commercial strategy planning; route to market; launch; brand management; sales and brand-building activations; increasing brand awareness and visibility though press and awards; and the brand’s further growth through advocates Cocktail Concierge aims to create emotional engagement through driving international distribution providing detailed ROI planning and implementing brand marketing activities with a focus on forming all-important global relationships Necessary cookies are required for this website to operate correctly The only way to disable these is to update your browser settings These cookies help us gain an insight into how people use our website This information is used to improve the websites performance and features we offer We use social plugins to help you share content and interact with your friends These plugins can set cookies on your machine to track how many times a page has been shared We embed videos from 3rd party services such as Youtube These services may set cookies on your computer once you click on the player We use marketing cookies to make sure we are giving you relevant content Sign up to our newsletter to be the first to read our latest features and reviews get exclusive offers and learn about upcoming events words: and be sure to submit your recipe before submissions close at midnight on Wednesday On this episode of the “Cocktail College” podcast host Tim McKirdy is joined by Luca Missaglia co-founder of bartender training platform The Art of Shaking A delicious and simple two-ingredient highball that represents the unity of Italy as one nation Listen on Apple Podcasts Listen on Spotify Tim McKirdy: It’s a beautiful day here in the “Cocktail College” studio and we are thrilled to be joined by a visitor to the city How are you doing today and where are you joining us from and I just flew in from London and I’m extremely pleased to spend some time with you Just as we were doing before we started recording listeners to this show will be aware that my background is working as a chef and coming up in London and the number of people that we’ve both worked with together especially when you get into an industry like this maybe even more of the Atlantic Ocean between us the bartending communities of London and New York there’s a real strong connection there I think there is an exchange which is not just about the knowledge but it’s about as well the feeling that they’re bringing along together I wouldn’t say it’s a competitive feeling I would say that it’s more like this attachment between the two communities is really strong T: It’s more collaboration than competition that’s why you’re in town right now L: Yes. In regards of that, we had the great opportunity to take Riccardo Rossi, which is one of the top bartender from Italy, over to Dante. They are superb when it comes to those pop-up. Take him over from Freni e Frizioni L: Over to Dante to discover a little bit the Italian roots throughout drinks His personality — it will make a big difference this week That’s the drink we’re going to talk about today I’m going to ask you off the bat here For those that aren’t familiar with it Then the beautiful oranges coming from Sicily from the south of Italy Garibaldi is a two-ingredient cocktail replicable all over the world we really like to get ourselves down to techniques and we see bars from around the world that they are playing with it It’s one of the iconic cocktails as well that we realize in New York you really take on the community from Dante’s bar so you spoke about there being just two very simple components there the whole purpose of this show is looking at things that maybe seem simple but pulling them apart even more and taking the drink hopefully to the next level where it’s like creating things that are simple or have you maybe yourself just gone more in a direction of creating proprietary ingredients and maybe multiple components that maybe drinkers can’t recreate at home so you’re giving this experience of like Where do you stand from a philosophical point of view there with drinks I think the essential part for me is the valuation of the ingredients When you have an opportunity to have different type of ingredient — I’ve been growing up in Italy it’s much how the initial product is how can I touch it as less as possible in order to maintain its own characteristic which is the important part to give texture but let’s not forget the essential oil which are in the skin they makes a huge difference in everything you do I’m engaged with this drink that I’m about to have eventually play as well with different techniques That is an experiment that as knowledgeable bartender when it is well-matured and has this sour and bitter taste It’s just like adding the third dimension that I’m looking for a Garibaldi L: It’s just not like the sweet part from the sweet orange T: To bringing in some extra layers of complexity there excellent because that’s something that I think we’ll get into when we’re talking about the orange juice too We speak a lot about on this show where it’s like it is a citrus fruit Maybe it is or maybe it’s not officially The idea that it doesn’t work as a “citrus component” for your cocktail if you’re looking for acidity there on the same way that a lemon or a lime might but I think just one of the things I want to call out when we look at the history of this drink too the unification of Italy as a country is actually a much more modern thing than most of us probably realize even though we have all of these regional traditions and ingredients and things and customs and history that goes back so long or when does this drink first officially come together time-wise L: I guess let’s go one little step behind Italians really like to spend their time at the bar Then further down the line with a little coffee there started to be a little bit of nibbles food you see from the perspective of a business owner You would like the people around you to spend as much time as possible in your place and getting an offer that will get them really relaxed has been one of the countries where the actual elixirs the first type of alcohol and infusion of botanical used to be made with an additional part of a sugarcane That is the first opportunity that we have to talk about liquors Starting from the moment that the recreational purpose for something that used to be used as a medicinal without the sugar it was one of the medicine used to be used to healing yourself start to become culturally a meeting point you will have a little digestive after your dinner I will say that Italy has this thing of having a drink before your dinner You can really experience it once you’re in Rome L: -outside the bar with a little drink which is usually Then the fact that it comes with some food and then you’re going to make your way anywhere you need to go T: This is a drink therefore that we spoke about signifies the unity of Italy as a country but is there one region more than any other that it’s perhaps most associated with maybe Milan because of the Campari ties or maybe somewhere else Where would you say this drink is most popular L: I will say the two cities that for me are key in Italy probably will be Turin and Milan The reason why I’m saying this too is because the brands behind as we talk about they culturally their own bars where they were serving their drinks and that it really has been a benchmark for the rest of Italy but Milan 100 percent is probably the place that is consumed the most are much fresher than those you can find in Sicily maybe they’re paying a little bit more for whatever That tends to be the case the bigger city gets access to the better produce and this is no slight on Sicilians of course but maybe might have a more discerning drinker or maybe a slightly pickier drinker when it comes to who their regular customers are maybe folks are less concerned with this style of drinking L: I think the fact that Sicily has those beautiful oranges In the north between Turin and Milan and Venice Everyone is a hard worker until 5 o’clock you pushing I need to go to the bar and I need to have my little aperitivo.” That’s the thing L: That is what it gets you really involved into that system T: Let’s look at the ingredients now but texturally and flavor-wise from considering bitter to sweet and everything in between where do you want the profile of this cocktail to land the perfectly executed version of this drink Like how should it be texturally and then flavor-wise I think it needs to be a really subtle balance between bitterness and sweetness That’s how I see it when it comes to the texture I will say that it needs to maintain a certain balance but the actual oranges that you’re using it needs to have that flavor that is not just another orange the importance is the main ingredients as the actual orange itself California is one of the biggest producers I’ve been doing a lot of research about citrus back in the days for my own good and I discovered that most of the best oranges That’s always a big part of the story T: Yes. I’ll tell you who as well. It’s particularly from Italy, Campari. They’ve always done a great job, not just with their hero product there, but you look at Aperol and how the Aperol Spritz took over the world We’ve spoken about that on this show before Just incredible marketing and selling this idea of the Italian aperitivo culture which may be specific to a region or may represent the whole country orange or orange peel is at least a pretty major ingredient in this bitter aperitivo so it would only make sense that pairing it with orange juice They’re just natural siblings for them to pair together I think that the peel in this specific scenario it’s really essential for one reason with the correct juicing system or extraction that is becoming something completely different I like my Garibaldi even with a bergamot sometimes I guess the only question for Campari I have here is because it’s an ingredient we’ve covered a lot We’re starting to see some alternatives out there Is that a crime to use an alternative that’s not Campari and a Garibaldi or have you ever come across alternatives that you’re like but I really like using this for this reason.” L: I’m not sure whether it’s a crime another one that’s widely available here in the U.S Is that something you might use or you’re using it if you don’t have Campari and also what situation do you not have Campari the beauty of it is that you can play with different flavors you can actually diversify based on what you are looking for thinking about whatever is something like an aperitif just switch it to something else that actually has an extra length of rhubarb T: We’re definitely going to dive into that a little bit more later on in today’s show because we got a nice little surprise here for us in the studio It’s the classic Garibaldi ingredient T: I don’t think it’s one that we’ve spoken about before and I think we should maybe get into it because this highlights the incredible complexity that something like Campari has in terms of like you can prepare it in a way that changes the profile that’s very simple I think it is a beautiful moment because it’s the absolute one ingredient T: It’s Campari and then what are we doing it’s a wonderful amaro that has these herbal notes T: You’re just shaking the hell out of this thing with are you using a lot of ice in that shaker tin or maybe just one or two decent like cold draft cubes to get that dilution and to shake for a long time in the aeration L: I will say there are two schools in regards of this I really like it with a lot of ice and I tell you why I really like to keep under control my temperature The way I personally shake or I see people around myself we shake really strong like we give it that kick You can generate and create that kind of nice full me Nothing to say that if you put two ice cubes about it and I will say with no double strainer because I like those little chips in between the layer of the froth and the actual liquid They can tell me maybe it’s not the cleanest way how to serve it when you are introducing another component there would you go 50-50 or maybe two to one on the Campari to the Cynar L: You got a kick from one side and the other and then you see with the ice add on into the mix we will see who is going to be the winner out of it I mean that’s Shakerato just the Campari in it Or you bring amaro into it and it’s also you’re not bringing a sweetening agent into this but complex cocktails that are balanced and that work That blows my mind that you can just do that I figured that’d be a good one for us to cover while we’re chatting about Campari here Here are three for one now because we’ve got the Garibaldi and the two versions of that Don’t say we don’t spoil you here on “Cocktail College.” This is what we’re giving back to the listeners here It sounds like maybe the area for most exploration for this cocktail is the orange juice plus maybe additional citrus but the different methods for extraction is I think a good word that you used rather than juicing because some of them might not be specifically juicing Tell us the different methods and why you might use each approach L: Yes. When it comes to juicing, I say this because I’ve been analyzing really closely and personally, it’s not something that I’ve done all on my own, but has been something that has been developed as well with Simone Caporale. Both of us own this online school, which is called the Art of Shaking We did one chapter where actually Simone was telling me like “Let’s analyze every single type of method of juicing.” Why are we doing that It’s really simple to show you the final result but as well the way that actually the citrus get treated The beauty of it is that you get the juice out of your limes you have the essential hoy that it gets spread around That it will give an extra length to your drink because it will go into your juice and that juice get used to produce your drinks when you use centrifuge and then what you are doing you actually discard the pulp and you’re keeping things really light T: The centrifuge would be those mechanical juicers You cut your orange in half and you put it on there you press it and something is spinning around and you put it what you’re doing is you’re taking the whole orange You’re taking the peel out and the white pith you try to leave the orange as clean as possible you will have a blade that spins extremely fast What does it do is it actually gets the thicker part towards the outside of the container Sorry if I use the incorrect American word for it I don’t even know what the correct word is here there’s solids to the side so that the juice itself just passes down in that it’s the usual example of taking the orange you are pushing down your orange towards the machine and the machine does the work is actually spinning and it’s getting the juice out you are losing whatever is the essential oil T: Because it’s the inside of the fruit and you might be picking up some of the white pith there as well It depends on the actual bartender who is doing it How is the pressure that implement to the orange a cocktail with those three different juices If you really pay attention to this for a simple cocktail as a Garibaldi L: It depends what I’m going to do with it L: Exactly. It’s three ingredients. You have your castor sugar, then you have your lime, and then you have your rum The centrifuge will use it personally for the Garibaldi You are losing the essential oil because you’re taken out from the skin I’m using the peel that I actually discarded before and it was gave me to the third dimension that I was talking about T: For a Mimosa maybe Is that something therefore that you talked about how fluffy that juice comes out Is that something that you’re doing to order with this drink or can you prep it in advance and it maintains some of that fluffiness you leave a little gap in between the cork and the actual liquid and before you serve it you’re creating that emulsion that is needed to get this nice and cool form It’s beautiful having a bunch of oranges They’re not just there because you need it It will catch your guest involved with you chances are you probably want to do that if it’s like a Friday night or whatever you’re expecting a lot of guests or when you approach the preparation of this drink are you doing any shaking in a tin with ice just to chill it down beforehand I’m just thinking about temperature of ingredients here when it comes to the drink I will say that probably keeping your oranges in the fridge and a little exposition it will be really good and you use whatever and you keep cycling around The Campari doesn’t have a necessity to be in the fridge I think it can be simply whatever is the room temperature because anyway it will be just about the cold that it will work out and then it’s up to the bartender how to serve it Maybe we can dig a little bit more into that you’re not too worried therefore about bringing the Campari down super cold or even doing like a pre-shake just to mix here Let’s keep in mind that as a bartender it is your duty to make sure that your cocktail glasses are cold That is a good thing because you have your oranges Then eventually you will use ice or maybe not If it’s a warm glass from the top of the coffee machine you see different examples of this drink out there but that idea where they’re fully mixed together Then I’ve seen a version of this drink where it’s split You have that orange juice bleeding into the Campari Keen to hear your thoughts on what the best practices are there the first one is like a more consistent drinking experience I think you’re totally right because I guess when we talk about liquid ideas that turn into cocktails you need to put in a little space as well for the visual part you’re sustainable in what you’re doing There is the two ways are really interesting If I’m part of the interaction with the drink but therefore being able to have an interactive component where you as a drinker as the guest get to be involved in changing how this drink tastes I’ll say that if you build the experience correctly with the interaction so if I give you the split drink without the stirrer or without anything that I can play with it’s a missing experience in my opinion I would prefer that you actually stir it for me and you give it to me I will say that if you give me the part of interacting with it We’re going to ask you now to therefore talk us through your preparation for this drink do you want us to maybe talk about some of those other ones that you might use in this Do you have anything else to say or have we covered that sufficiently It’s something that when you make a drink with it Whoever is your guest that is drinking is like “What’s that?” You can recognize it it’s getting something like the three citrus together You have this blood orange which is red and it’s sweet and it’s fantastic Then you have a little touch of grapefruit just to give a little extra bitterness Then you are using the aroma of the bergamot on the top If you’re breaking that down in terms of ratios I’m assuming the blood orange is going to take up the main or what are you thinking there when it comes to what the make up I know we’re talking about fresh ingredients here L: I will say two parts of blood orange juice and then the bergamot will use only the aroma But at no point here you’re talking about orange and grapefruit you’re not tempted at all to bring in some citric acid just in terms of bringing the actual acidity by I want to say something that actually over this period of time we’ve been replicating a lot of apéritif every bar likes it to have that extra kick but if you challenge yourself to not use it you are more brave than actually put it in just to have an excuse to write it on the menu some drinks are meant to be sweet or some drinks are meant to be bitter or sour like finding balance doesn’t just mean everything being completely level so equal sweetness to acidity to bitterness Sometimes the balanced version of the drink is a sweet drink which you could talk about this potentially being right we don’t need straight-up citric acid or whatever T: The natural version is balanced in a sweet way like sometimes it’s the style that it gets you for that When it comes specifically that the Garibaldi It comes sweet and it is thankfully because the orange are sweet let’s take advantage that it is like that T: It’s a celebration of that real nice fresh produce there I love that idea of doing the three citrus Garibaldi there too this is how we’re taking this to the next level.” I know I immediately want to try that Now if you could go back to that question actually that I mentioned before but just talk us through the preparation and ideal build of this drink I want a version that’s true to the ideal of the drink including measurements for ingredients and spec and build and all that thing I think you need to keep in mind that it is a simple drink so do not complicate yourself Think about the beauty of a glass and start to think about the ingredients It’s the absolute citrus we can call it L: We can start in a simple way where we actually grab the best oranges and we utilize a centrifuge so we are discarding the thick part of the orange so all the pulp I will do the same exact thing for the grapefruit has a more depth than whatever it could be it gives you an extra and it looks much better Probably you will need to add a little bit more juice You can break it down the bigger bubble throughout the essential oil from the bergamot I don’t know how easy it can be to find a bergamot in New York you have this aroma that is recalling a bit a perfume a little bit like the Acqua di Parma style That he has bergamot and then you’re like that’s done for me.” There is nothing else to add T: Then you’re probably going to drop in a straw there as well so that people can mix it themselves like if you have the space there and the ice and yes and then you lose that matte feel that you want on your lips The good Garibaldi you recognize for one thing that when you drink it and you put it down you’re probably going to be getting rid of most of the pulp when it comes to the centrifuge but some might make it in there and then that gets in the straw and then the straw gets clogged Any final thoughts here on that drink before we move into the next part of the show I will see a Garibaldi like a hot chocolate T: That’s the perfect sign right there the show now where we bring up our five recurring questions I’m just going to pause for a second here Tell us what you brought in for us to try here We always love it when our guests bring something in for us to try in the studio You’ve hinted at it earlier with this rhubarb but tell us about what you brought in today this is something that’s available in the U.S. What was your preferred serve here for us to try this as we head into the — Just a glass I think it’s really good on its own with ice I think it’s fantastic because it’s Dolce and Amaro I’m going to set us up with a couple of those and we’re going to kick off the questions For folks that are listening along and maybe might want to Google T: Immediately this is — I’m getting just a real nice vivid red right there I’m just going to roll off some descriptors here Leaping off the nose to me as like a classic it’s got that Amaro profile but there’s a fruitiness to it as well that I think the color helps bring out when you’re smelling this L: I would say it’s a harmony of flavors That it doesn’t start when you drink it but it starts when you crack your bottle what’s this?” Do you know how many times it happened to us that you’re looking for something beautiful what’s that?” We try to engage from the nose perspective because it’s really important to us T: It’s beautifully balanced on the palette here I can just say this tastes almost like the three citrus Garibaldi itself It has like those citrus oil and just layers of complexity is wonderful Nice to have this just as a little ride-along as we’re going to head into our final questions today The taste I will say that the 34 different botanicals that we are using Tuscan is one of the greatest region in Italy We’ll be learning it from the gene production that most of the botanicals are coming from there Campari’s the classic but if you are looking for something different but that fits the bill We’re going to begin with question one What style or category of spirit typically enjoys the most real estate on your back bar L: I will say that actually the category of — I’m in between two this viewed through the context as well that you’re based in London and gin continues to reign supreme there I would imagine L: If you don’t have a gin — I mean if you open a bar without a gin I will say that it’s essential to have a gin and it’s one of the incredible categories that we’ve been learning a lot from They’ve been moving on from the whole type of style of drinking liquors to the new way of seeing liquors we have the best example from my perspective but yes what is really contributing to creating something really valuable in regards of a category it’s the knowledge of bartenders that they bring along with it When you create a wow effect in a well-made cocktail with incredible spirits such as gin or a liquor that is where you actually creating the benchmark That’s what I see mostly in the U.K. L: They’re fighting in between the two which ingredient are two do you think is the most undervalued in a bartender’s arsenal It’s an ingredient that is available all over the world and nobody use it that much T: Beyond the Paloma a lot of people are using soda for instead of fresh pink grapefruit T: I can’t think of any classic or modern classic that comes to mind with it in most of the time you find the pink grapefruit right there on the bunch of fruit that is cut in a half because they probably use one slice I think it’s one of the most underestimated I would like to say that another ingredients that we can take We have olives most of the time in the bar Why not find something that really fits your need Get something that is not from your distributor but it’s locally sold in your community You can use that olive as a salty part into your drink Imagine that you’re having a cocktail and then just right in the hand It doesn’t need to be just for a Martini L: You know what I’m trying to say. Or there is a type of Negroni that You’re drinking and you’re eating T: Nice. That’s a great one. Yes. Look beyond the Martini for the olive other uses what’s the most important piece of advice you’ve received while working in this industry L: I think the best advice I’ve received was “Be the host.” The bar is just a structure It’s just like a solid piece of wood sometimes with a beautiful marble right on the top so make this bar who you are and I think that is key Every day it doesn’t no matter that you have an issue at home or you didn’t pay your bills or you got a fine for your car parked somewhere that you’re not supposed to park it I’m here to get other people to experience because they’re coming here for my drink they’re coming here for the environment but then the service is really cold or dry that almost makes me hate the place even more because I’m like and then the service and then what you feel that’s enough,” or not that I’m trying to throw shade at anyone here you got to live up to that even more and justify it We are looking for emotion under different aspects If I go to a bar and I will remember the bartender for his personality If I go there and I just go there for the cocktail there is a missed opportunity to showcase what an experience can be if you could only visit one last bar in your life L: In regards of this question, I will make a really simple and straightforward. Right now, I think it will be Sips in Barcelona I guess it will be the last place I would like to see it The reason why is because of the experience that you get It’s one of those things that is really like so outside the thinking of a bar then actually it really makes you feel like wanting to go back there A real important movement happening right there now in Barcelona If people are looking for somewhere to travel this summer because that’s a — London’s a great drinking city too Good things happening right now in Barcelona T: If you knew that the next cocktail you drank was going to be your last L: I think we need to call Tom Cruise because it’s a mission impossible. T: A mission impossible maybe this time of year. Luca, thank you so much, man. It’s been a pleasure. Thanks for joining us today. L: Thank you very much. Thank you, thank you, thank you, for your time. OK, that was a lot of info, but here’s the good news. Every single episode of VinePair’s “Cocktail College” is also published on VinePair.com as a transcript. So you can check it out there all over again. If you enjoy listening to the show anywhere near as much as we enjoy making it, go ahead and hit subscribe, and please leave a rating or review wherever you get your podcasts — whether that’s Apple, Spotify, or Stitcher. And please tell your friends. But it turns out that the region around 3C 297 is filled with caches of emission data suggesting to researchers this solitary object may have had companions which are no longer there NASA’s Chandra X-Ray Observatory in space and the two Gemini Telescopes in Chile and Hawaii took observations that helped reveal otherwise invisible clues about 3C 297 located 9.2 billion light years away in the Virgo constellation located more than 9 billion light years from Earth in the Virgo constellation “It seems that we have a galaxy cluster that is missing almost all of its galaxies,” Missaglia shared in the Chandra statement It reaches temperatures high enough to emit X-rays remaining visible long after it formed due to its lengthy cooling time and its interaction with active galactic nuclei like the supermassive black hole at the heart of the lonely galaxy And Missaglia’s team found a lot of evidence for this hot gas in the Chandra observations The X-ray data revealed “large quantities of gas with temperatures of tens of millions of degrees — something normally seen in galaxy clusters,” Chandra officials wrote in the statement More clues came from the black hole’s galaxy-sized jet It revealed the existence of gas surrounding the galaxy when it “plowed” into the material to produce an “intense source of X-rays about 140,000 light years away” from the black hole Another hint is the bend of another black hole jet whose shape shows it interacted with some substance the Chandra X-ray data supported an expectation of a cluster filled with at least 100 galaxies But when the Gemini telescopes looked in optical light the team found no galaxies at the same distance as the single bright galaxy Astronomers use the word “fossil” to describe when a giant elliptical galaxy — a late stage of galactic evolution — is alone, like 3C 297, without companions but rife with hot gas. “The [galactic] companions have, indeed, merged to form one entity in the early Universe,” Missaglia wrote in her Chandra blog post published Tuesday It’s possible that small imperceptible galaxies could be the unseen members of this ghost cluster But Chandra officials write that their presence around 3C 297 “would still not explain the lack of larger galaxies” that ought to be there This article was originally published on March 9 3C 297 is located about 9.2 billion light-years away in the constellation of Virgo and contains a quasar a supermassive black hole pulling in gas at the center of the galaxy and driving powerful jets of matter seen in radio waves This image features 3C 297 that is lonelier than expected after it likely pulled in and absorbed its former companion galaxies Visible light and infrared data from Hubble (blue and orange respectively) have also been included Image credit: NASA / CXC / University of Torino / Missaglia et al / ESA / STScI & International Gemini Observatory / NOIRLab / NSF / AURA / NRAO / AUI / NSF appears to have the key features of a galaxy cluster enormous structures that usually contain hundreds or even thousands of galaxies This result made with NASA’s Chandra X-ray Observatory and the International Gemini Observatory may push the limits for how quickly astronomers expect galaxies to grow in the early Universe “It seems that we have a galaxy cluster that is missing almost all of its galaxies,” said Dr “We expected to see at least a dozen galaxies about the size of the Milky Way Missaglia and her colleagues see two key traits of a galaxy cluster in the Chandra X-ray data the X-ray data reveals the lone galaxy is surrounded by large quantities of gas with temperatures of tens of millions of degrees — something normally seen in galaxy clusters the supermassive black hole’s jet has created an intense source of X-rays about 140,000 light-years away implying that it has plowed into gas surrounding the galaxy A third trait of galaxy clusters possessed by 3C 297 showing that it has interacted with its surroundings Despite having these important features of a galaxy cluster the new data from the Gemini Observatory revealed that none of the 19 galaxies that appear close to 3C 297 in an optical image and that have accurate distance measurements are actually at the same distance as the lonely galaxy what happened to all of these galaxies?” said Dr “We think the gravitational pull of the one large galaxy combined with interactions between the galaxies was too strong “For these galaxies apparently resistance was futile.” The researchers think 3C 297 is no longer a galaxy cluster but a ‘fossil group.’ This is the end stage of a galaxy pulling in and merging with several other galaxies While many other fossil groups have been detected before “It may be challenging to explain how the Universe can create this system only 4.6 billion years after the Big Bang,” said Dr an astronomer at the Max Planck Institute for Astronomy “This doesn’t break our ideas of cosmology but it begins to push the limits on how quickly both galaxies and galaxy clusters must have formed.” A paper on the findings was published in the Astrophysical Journal Supplement Series Powerful Yet Lonely: Is 3C 297 a High-redshift Fossil Group It's the classic social faux pas. You're in a happy clique, surrounded by all your friends – and one by one, you subsume them, absorbing them into yourself, until you're all alone, a grotesque agglomeration alone in what was once a crowded environment That seems to be what happened to a galaxy 9.2 billion years ago A galaxy in the relatively early Universe named 3C 297 is mysteriously all alone – even though its environment suggests that it should be part of a cluster of at least 100 galaxies some of which should be the size of the Milky Way The fact that 3C 297 is all alone suggests that something else happened to all those other galaxies "It seems that we have a galaxy cluster that is missing almost all of its galaxies," says astronomer Valentina Missaglia of the University of Torino in Italy "We expected to see at least a dozen galaxies about the size of the Milky Way Quasars often emit beams of plasma from the polar regions of the supermassive black hole at their core blasting jets of matter into space at speeds close to that of light in a vacuum These are created out of the material swirling around the black hole's event horizon which is swept up and accelerated along magnetic field lines toward the poles and launched into intergalactic space and this is where things around the galaxy get interesting Jansky Very Large Array picked up several signs that the jets travel through an intergalactic medium associated with a galaxy cluster One of the jets is bent in a way that suggests it is interacting with gas in an intracluster medium The other jet has created an X-ray source 140,000 light-years from the galaxy Chandra data suggests that there are large quantities of hot gas in the space around 3C 297 All three characteristics taken together suggest that there should be other galaxies gravitationally bound up with 3C 297 as an interacting cluster there do appear to be other galaxies in the same patch of sky as the distant quasar galaxy So Missaglia and her colleagues turned to data from the optical and infrared Gemini Observatory in Hawaii for a better understanding of the space around 3C 297 This data revealed that the 19 galaxies are only close to 3C 297 in two dimensions; their distances from us are vastly different from that of 3C 297 and they don't belong to the same region of space The peculiar lonely quasar galaxy is indeed all alone These clues suggest that 3C 297 is the result of a giant cluster merger making it what is known as a "fossil group"; the remains of a cluster combined in one single object "We think the gravitational pull of the one large galaxy combined with interactions between the galaxies was too strong, and they merged with the large galaxy," explains astronomer Juan Madrid of the University of Texas "For these galaxies apparently resistance was futile." We've seen other clusters of galaxies in the process of these mergers, and traced the gas filament "superhighways" they travel on their path to coalescence We've even seen other fossil groups; however the other fossil groups identified to date have all been spotted closer to us which means we're observing them later in the Universe's history 3C 297 is the earliest fossil group astronomers have identified yet which means that these mergers can occur much earlier in the Universe's lifespan than it was thought they could This means that we may need to rethink how the complete mergers of galaxy clusters unfold "It may be challenging to explain how the Universe can create this system only 4.6 billion years after the Big Bang," says astronomer Mischa Schirmer of the Max Planck Institute for Astronomy in Germany "This doesn't break our ideas of cosmology but it begins to push the limits on how quickly both galaxies and galaxy clusters must have formed." Given the large number of things we're discovering in the early Universe that we thought couldn't be there The research has been published in The Astrophysical Journal It is important that in these difficult moments of the war we are going through we can establish an ideal bridge between Missaglia-Brianza-Italy and Ukraine This programme takes up an ancient tradition of aristocratic Lombard families who invited guests to their country homes and offered them concerts and operas in a reduced format a pastry shop in Missaglia offered sweets prepared according to the original recipes of the time of Giuseppe Verdi Our Editor-in-Chief Ugo Poletti interviewed the tenor Vitaliy Kovalchuk OJ: Tell us about your relationship with Italy: I have been in Italy since 2005. I came to study at the Verdi Conservatory in Milan, where I graduated. In all this period I have never stopped my collaboration with my country. I often collaborate with the Lviv theater. I made Aida, Madama Butterfly, Rigoletto there. Before the war, the conductor of the Odessa Opera Theatre Igor Chernetsky had asked me to do Trovatore or Turandot I accepted immediately because I don't want to break ties with my country Then the war broke out and everything stopped I still can't believe this happened in 2022 It is a great time of trouble for musicians in Ukraine I see many artists and orchestras from Ukraine touring all over Europe Europe has also opened its doors to our musicians Those who were not known before now have the opportunity to perform here as well OJ: Tomorrow the war ends: what is your dream I already have a project prepared with a friend: the first thing I want to do in Ukraine is the Verdi's “Requiem” for the peace Because my dream is to bring Italian artists and conductors but in the field of opera the connoisseurs are here You can technically study opera in Ukraine but to understand opera you must live in Italy taste Parmiggiano Reggiano and drink Lambrusco wine my desire has been to study opera singing in Italy OJ: How did you live this experience of singing in a context that is not the usual theatre When Gabriele Bolletta (artistic director of “Opera in Villa”) with whom we have been friends for many years It is about promoting culture even in small villages Music must be alive not only in major theatres where it happened to hear better voices than those in the cities Initially commissioned to Verdi for the inauguration of the Suez Canal in 1860 Verdi manages to finish the work and stage it in the Opera House Theater in Cairo in 1871 It will become one of the greatest successes of Verdi's repertoire from its performance at the Teatro alla Milan staircase.The other performers Giorgio Valerio (King of Ethiopia and costume provider) Gabriele Bolletta (the Pharaoh and artistic director of the project) Japanese pianist Yuka Gohda accompanied played the Aida reduction Villa Sormani Marzorati Uva is a seventeenth-century building located in Missaglia a small town in the Brianza region between Milan and Switzerland “La Grande Opera in Villa” is one of the most important events of the “Art & Culture Villa Sormani” programme reductions of the following operas have been staged: Traviata which lies about 9.2 billion light-years from Earth The galaxy is lonelier than expected after it likely pulled in and absorbed its former companion galaxies The distant galaxy 3C 297 apparently was once in a cluster but merged with its neighbors A distant galaxy is alone because it devoured the other galaxies that once surrounded it the largest out of them with the most gravitational pull Related: Amazing Photos by NASA's Chandra X-Ray Observatory 3C 297 is now being referred to as a "fossil group" because it appears to be the final phase of a merger involving multiple galaxies that were once part of a cluster It is also the most distant fossil group ever discovered Missaglia and her research team saw that this solo body of stars behaves like a group in several ways it is shrouded in clouds of scorching gas that are tens of millions of degrees — not the norm for a lone galaxy then blast out gargantuan jets of fast-moving material This quasar's jet generated powerful X-ray emissions about 140,000 light-years away suggesting that it interacted with gas surrounding 3C 297 — an indication of a former cluster why does it look relatively close to 19 other galaxies That was what an image from the Gemini Observatory showed but it turned out to be something of an optical illusion because when the distances of those galaxies from the loner were measured none were close enough for cluster status.  — Chandra X-Ray Observatory: Revealing the invisible universe — Mysterious radio signal reveals intricate core of distant galaxy cluster — Hubble Space Telescope captures dazzling embrace of merging galaxies There are still intriguing unanswered questions about 3C 297 astronomers are seeing the galaxy as it looked 9.2 billion years ago That's earlier than any other known fossil group and it's unclear how the system could have evolved this way in such a relatively short time frame "It may be challenging to explain how the universe can create this system only 4.6 billion years after the Big Bang," study co-author Mischa Schirmer The study was published in December 2022 in The Astrophysical Journal.  Follow us on Twitter @Spacedotcom and on Facebook Join our Space Forums to keep talking space on the latest missions, night sky and more! And if you have a news tip, correction or comment, let us know at: community@space.com. James Webb Space Telescope captures thousands of galaxies in a cosmic 'feast' (image) Astronomers gaze into 'dark nebula' 60 times the size of the solar system (video) What would it be like living on Tatooine from 'Star Wars' This exoplanet orbiting twin suns could tell us New York residents Luca Finocchio and Chiara Missaglia recently flew to Las Vegas for a quick fully vaccinated and fully aware of the dangers posed by the delta variant of the coronavirus so we’re still wearing masks everywhere we go,” Missaglia said “I didn’t travel at all during the pandemic With cases of the more-contagious delta variant surging troubling signs are emerging that airline bookings are slowing and more people are canceling flights That could spell trouble for tourist destinations like Las Vegas which was hit especially hard early in the pandemic the busiest carrier at McCarran International Airport 11 filing with the Securities and Exchange Commission The company noted it was dealing with a “deceleration in close-in bookings and an increase in close-in trip cancellations in August.” The trend is “believed to be driven by the recent rise in COVID-19 cases associated with the delta variant,” the airline said Any slowdown could act as a speed bump for Las Vegas’s recovery Southwest offers up to 200 daily departures from McCarran just over 1.4 million travelers passed through Transportation Security Administration checkpoints at U.S August passenger traffic numbers for the Las Vegas airport won’t come out until next month McCarran reported about 4.1 million arriving and departing passengers down 8% from the pre-pandemic July 2019 figure of 4.5 million Air travel virtually came to a standstill in Las Vegas last year after Strip resorts were ordered closed from mid-March to June 4 to combat the spread of the virus about 153,000 passengers passed through McCarran the lowest for any month during the pandemic said travel experts have again noted a downward trend in air travel in recent weeks “We’re seeing some folks on the domestic leisure side postponing their trips over the next couple of months as a result of the delta variant “We’re very reliant right now on domestic leisure travel.” We think that’s the best way to get back to a more normal environment,” she said The association is also monitoring business travel The association doesn’t expect that segment to return to pre-pandemic levels until 2024 or 2025 “We’re encouraging people not to backslide with business meetings and events,” Barnes said “Business meetings and international travel which make up 40% to 60% of revenues for hotels and airlines are two very important pillars of the travel industry.” A number of conventions have resumed in Las Vegas including the International Pizza Expo and Conference earlier this month at the Las Vegas Convention Center But the Las Vegas Convention and Visitors Authority has yet to resume tracking convention attendance in the wake of the nearly complete shutdown of the convention industry in early 2020 Just over 3.3 million people visited Las Vegas in July according to the latest figures available from the LVCVA though that number dropped to 19 million in 2020 because of the pandemic Locally owned and independent since 1950; Winner of the Pulitzer Prize for Public Service best news website in the nation & DuPont Award for broadcast journalism Astronomers have spotted an object with all the hallmarks of a galaxy cluster but containing only one galaxy – hinting it may have swallowed up all of its neighbours By Leah Crane The lonely galaxy containing a supermassive black hole A distant galaxy seems to be the only one left in its cluster It has all the signatures of a galaxy cluster that should contain hundreds of galaxies which may cause a rethink of how galaxy clusters form and evolve Juan Madrid at the University of Texas Rio Grande Valley and his colleagues examined the 3C 297 galaxy which is about 9.2 billion light years from… Italy hosted the latest fifth round of the Europe Triathlon Cup series for Elite senior athletes on Sunday Kudos to Europe Triathlon for getting their product out there Both events were decided in the final finish straight with each winner finishing just one second clear of their nearest competitor The opening 750m (non-wetsuit) swim saw the familiar sight in European events of Bianca Seregni (ITA) leading the way With just Great Britain’s Sophie Alden for company they exited the water with a significant lead of 25 seconds That duo rode together in the early stages before Seregni – a multiple World and European Aquathlon champion through the Junior and Senior ranks – pulled clear and Alden was soon back in that large chase group but ultimately the collective strength of the chasers would prevail leaving a huge group descending on T2 together a leading trio contained two Italian athletes – Carlotta Missaglia and Angelica Prestia – plus Germany’s Selina Klamt it would be a first Europe Triathlon Cup victory at senior level for one of them there was a break at the front of the men’s race in the water With almost the entire field following in a very long line however capitalising on that was going to be practically impossible on a flat and fast bike course and led by the hard work of Brits Tom Bishop and Sam Dickinson the T2 dismount line was a very busy place to be All down to the run to decide the winner then Switzerland’s Max Studer powered to the front on the run at what seemed like sprinting pace Any thoughts that it may have been a reckless move soon evaporated as the European Sprint Champion proved again that he’s the real deal Follow the madness of the 'Race that eats its young' on RUN247 shortly after President Joe Biden announced the full withdrawal of US troops from Afghanistan Afghan President Ashraf Ghani fled the country and the institutions of the Islamic Republic collapsed The 20-year Western involvement in Afghanistan had suddenly come to an end: only a few weeks later the Taliban announced the reestablishment of an Islamic Emirate as the world’s most serious humanitarian and human rights crisis looms over the country’s 38 million population this ISPI Dossier aims to draw up an assessment of how the Emirate has performed so far Have the Taliban managed to win over Afghans What room for maneuver does the international community have to engage the Taliban state and avoid the Afghan population further suffering direttore dell’associazione di giornalisti indipendenti Lettera22 collabora con quotidiani e riviste tra cui “l’Espresso” Boris Johnson mantiene la fiducia dei conservatori Ma con un margine sottilissimo e una crescente disaffezione degli elettori la sua premiership resta pericolosamente in bilico Ever since the world was pinned down by the effects of Covid-19 there’s been a surge in online tutorials from both brands and bartenders demonstrating basic shaking techniques and the ‘perfect Mojito’ at the industry’s top level there’s been a drought in innovative education Bartending icon Simone Caporale - owner of World’s 50 Best Bars member Sips in Barcelona -  alongside Luca Missaglia The new platform is the first independent online resource dedicated to cocktail menu development and 'tending techniques “The Art of Shaking is for experienced bartenders,” says Caporale we aren’t going to demonstrate how to shake a drink or make a Mojito that’s pointless because it’s widely available online for free The content we’ve created is at the very top level providing unique techniques which can manipulate flavours and allow bartenders to create their own drinks and menus “For example one of my favourite chapters is when we demonstrate the results from squeezing citrus fruits in different ways and this would never have been considered at a trade show or workshop.” The series of professional videos have been filmed at Caporale’s Sips and endorsed by major figures in the bar industry including Alex Kratena Caporale adds: “This isn’t about teaching bartenders to make drinks It’s about showcasing techniques which can manipulate flavours and therefore allow them to make their own cocktail menus - that’s the power “Of course independent bars will take it up but also bigger groups are constantly struggling to create new content for their menus and this platform can definitely give them enough ideas to differentiate their offering.” Missaglia says: “Brands can also benefit from The Art of Shaking because they can share it with their clients and bartenders around the world and instead of hiring a consultant venues can use it to train their staff even easier Before the pandemic Caporale told Drinks International he would host 45 masterclasses a year on average and train up to 5,000 bartenders But instead of filming him on their phones they now have access to content in high definition and on demand Missaglia adds: “We knew it needed to be easily accessible so having it available from your phone or laptop is perfect for bartenders We’ve been working on this concept for two years now so it’s exciting to see it all fall into place.” The Art of Shaking will initially launch with three courses; Cocktail Menu Cocktail Development and Bar Techniques and subscribers are able to choose between a premium or all inclusive package depending on their needs Caporale concludes: “We won’t stop creating content it will continue and evolve as we learn new cutting-edge techniques which we want to share A 3,000 sq m garden surrounds the property Known as the ‘TV House’ locally Brandelli’s 1970s home was designed by fans of Le Corb and van der Rohe An Alfa Romeo Giulia Spider parked in the double-volume garage The sideboard is another Saporiti piece; the gold lamp on top is ‘Bio’ by Joe Colombo For more information, visit Carlo Brandelli’s website escapism and design stories from around the world direct to your inbox Emma O'Kelly is a freelance journalist and author based in London Her books include Sauna: The Power of Deep Heat and she is currently working on a UK guide to wild saunas Italian boutique builder Ghezzi & Brian has long had a close relationship with the Moto Guzzi factory The firm is known for its highly desirable which was so well received that Moto Guzzi put a version into limited production in 2004 The Missaglia-based design firm’s latest creation a megamotard styled in the same vein as Ducati’s Hypermotard or Aprilia’s Dorsoduro is a radical departure from its usual selection of sportbike- and streetfghter-oriented styles Many products featured on this site were editorially chosen Motorcyclist may receive financial compensation for products purchased through this site Copyright © 2025 Motorcyclist. An Octane Media, LLC Publication Reproduction in whole or in part without permission is prohibited A vodka cocktail that’s the ideal winter pick-me-up There’s a reason vodka’s so popular in northern Europe – it’s the perfect antifreeze to help us through the cold winter months You’ll need to freeze some grapes in advance 40ml vodka (I use Ciroc)25ml fresh lime juice15ml sugar syrup7.5ml pear eau de vie then strain into a coupette or martini glass Pour the eau de vie on top and garnish with a few frozen grapes Luca Missaglia, Aqua Shard To receive (free) news headlines by email, please register online Email: hello@mrweb.com The global MR industry's daily paper since 2000 When Narendra Modi was elected Prime Minister of India in 2014 he promised to push through key reforms and bring about the massive economic development needed for the “world’s largest democracy” to win its place among global superpowers India is soon to become the world’s most populous country and more than one quarter of the people joining global workforce during the next decade will be Indian The poorest of the world’s 20 largest economies India’s potential for catch-up growth is enormous And so are the limits and contradictions India must overcome for Modi’s vision to gain momentum Is the “reluctant superpower” now closer to becoming a regional leader and with the Prime Minister ready to run for a second term in 2019 this volume investigates the economic and political trajectories of Modi’s India in its quest for a global role Introduction – Paolo Magri Economic Reforms and Double-Digit Growth – Bidisha Ganguly Balancing and Speeding Decision-Making in India – Gautam Chikermane 3. “Unity in Diversity” or a Hindutva India? – Nicola Missaglia Confronting BRICS: The Indian Dilemma – Geethanjali Nataraj 5. Modi’s World. Vision of a “Potential Superpower” – Ugo Tramballi Ugo Tramballi is ISPI Senior Advisor in charge of the Institute’s India Desk Get daily business news from the region delivered straight to your inbox Saudi Arabia has significant growth potential for battery-electric vehicles with 71 per cent of consumers “very” or “moderately” likely to purchase a BEV this year reveals a booming electric vehicle (EV) market in Saudi Arabia with a significant shift towards battery-electric vehicles (BEVs) AlixPartners’ 2024 International Electric Vehicle Consumer-Sentiment Survey representing more than 80 per cent of global battery electric vehicle (BEV) sales The study gauged general interest in BEVs and plug-in hybrid electric vehicles (PHEVs) and awareness and consideration globally of Chinese automaker brands Alessandro Missaglia, partner and MD at AlixPartners, commented: “Saudi Arabia presents a fascinating case PHEVs offer a compelling alternative for range-anxious consumers “This trend challenges traditional automakers to cater to both present and future demands.” Read: EV giant Lucid opens showroom in Dubai, expands presence in the region © 2021 MOTIVATE MEDIA GROUP. ALL RIGHTS RESERVED. What are the best crossfit gyms in Milan? From Darsena to Porta Nuova, find out where to train and join a passionate community. Have you ever heard of a workout that combines weightlifting, gymnastics and cardio in one intense session? Welcome to the world of crossfit! Born in the United States in the early 2000s, this high-intensity functional training method has quickly conquered the globe, including Italy. The answer is simple: variety, challenge and community. Every day, “crossfitters” tackle a different WOD (Workout of the Day) that challenges the body and mind in new ways. There is no room for boredom! Moreover, the atmosphere of support and camaraderie in a crossfit “box” is unique. Here, it’s not just about sweating together, but about growing as athletes and as people. If you are in Milan and want to try this exciting discipline, you are in luck: the city offers some of the best crossfit gyms in Italy. Here is our selection of the top 10! View this post on Instagram Crossfit Missaglia is a center that immediately strikes you with its bright and spacious location embellished with wooden inserts that make it cozy and unique Here you will find state-of-the-art equipment Convenient public transportation connections make this easily accessible box ideal for those seeking quality training in a stimulating environment 💰Prices: 1 admission (drop in single): €30 View this post on Instagram Crossfit Officine presents itself as a “COMMUNITY of visionary fighters.” Led by world-class professionals and athletes this box is committed to improving the lives of those who have chosen sport as a path to personal growth The offerings are comprehensive and scalable: from CrossFit classes to one-on-one coaching every aspect is taken care of to optimize your performance and help you grow physically and mentally View this post on Instagram CSB Fight CrossFit stands out for the exceptional preparation and passion of its instructors Here you’ll find an environment that goes beyond just physical training: it’s a place to release tension and feel part of a real family the center offers the perfect mix of crossfit and combat sports ensuring both physical and psychological well-being View this post on Instagram A post shared by CrossFit Mediolanvm (@crossfitmediolanvm) CrossFit Mediolanvm has established itself as the benchmark for CrossFit in Milan This box offers a club-house-like environment where passion for fitness and determination come together Mediolanvm welcomes athletes of all levels in a familiar and inspiring atmosphere impeccable space make every workout a unique experience View this post on Instagram CrossFit 97 offers a wide range of classes to meet the needs of every athlete The high-intensity training program is designed to improve strength A special feature are the Thursday classes specifically designed to prepare for Hyrox competitions the center is distinguished by the inclusion of a nutritionist and an osteopath ensuring truly comprehensive support for athletes 💰Prices: 1 admission (drop in single): €20 View this post on Instagram Born in 2014 from the passion of two exercise science graduates Crossfit Certosa aims to offer workouts suitable for everyone preparing athletes both physically and mentally The motto here is “I will never make it always!” With dedicated team leaders for each time slot the box will take you from basic to advanced levels in a welcoming and motivating environment View this post on Instagram A post shared by Cristina Guidotti |🌻🐢 (@crissguidotti) The Friday night “CrossFit Class Happy Hour,” a longer and more fun workout to end the week on a high note View this post on Instagram CrossFit Darsena stands out for its family-friendly atmosphere human warmth and fun are as important as physical progress The box is well equipped and with convenient indoor parking The competent and motivated coaches create an atmosphere where making friends is just as important as improving one’s performance View this post on Instagram CrossFit Bicocca positions itself as the perfect balance between a gym accessible to all and a more elite sport The strength of this box lies in its high-level teaching and superbly trained coaches create an ideal environment for those seeking a path of steady growth 💰Prices: 1 admission (drop in single): €25 View this post on Instagram Located in the dynamic Porta Nuova neighborhood this box offers a CrossFit experience that matches its urban surroundings A stone’s throw from the Repubblica metro CrossFit Porta Nuova welcomes athletes of all levels in an inclusive and motivating environment The box is distinguished by its attention to detail Closed-numbered classes guarantee personalized attention while the serene and carefree atmosphere makes for intense but enjoyable workouts 💰Prices: 1 admission (drop in single): €25 Milan offers a variety of crossfit pits ready to welcome you and push you beyond your limits but they all share a passion for this intense and rewarding discipline All that remains is to choose the box that best suits your needs and begin your journey into the world of crossfit he's out there every day picking up the pieces when things go wrong All articles from our websiteThe digital version of Today's PaperBreaking news alerts direct to your inboxAll articles from the other regional websites in your areaContinueBut more and more he's worried that it will be him or one of his drivers at Code 12 Towing Service that will need recovering from the side of a freeway he just wants to come home to his family.  "There's just a perception that if you're a tow truck driver particularly if it's an 80km/h zone and up." Mr Missaglia is part of a group of tow truck drivers calling for a new road rule forcing drivers to slow down to 40km/h for emergency vehicles to be extended to them after a man's arm was recently severed while working on the side of a freeway Read more: Truck driving: one of the deadliest workplaces in Australia The 30-year-old tow truck driver was picking up a broken-down car on Peninsula Link on November 14 when a car allegedly swerved into the emergency lane and hit him was charged with dangerous driving causing injury That incident and other near misses has prompted tow truck drivers to demand safer working conditions including a petition to Roads Minister Luke Donnellan signed by more than 6500 people The new 40km/h traffic rule introduced on July 1 is limited to vehicles with red blue or magenta flashing lights. The RACV criticised the introduction of the rule warning that it was impractical on some roads.  who has been in the industry for over 20 years said working on freeways made many drivers nervous Read more: Lives at risk as inexperienced truckies let loose on the road "At 100km/h or even at 80km/h you don't want to be laying on the side of the road and not knowing what's going to happen next," he said Police will only attend a broken-down car if it is involved in a collision meaning tow truck drivers are on their own most of the time Mr Burgess said the average load time for his trucks was five minutes "All we're asking is if people can slow down for five minutes it makes us feel a little bit safer," he said Nationwide Towing and Transport operations manager Mark Beveridge said some of the company's staff had been put through counselling since the injury to their driver on Peninsula Link The man is still in hospital in a stable condition the company sometimes sends more than one truck to a job to provide protection "Obviously it's devastating for everyone," he said Mr Donnellan said VicRoads was looking at the effectiveness of the new rule before considering whether it could be extended to other special-purpose vehicles It is understood that changing the legislation is not as simple as including tow trucks with yellow lights as it would give them other powers extended to emergency vehicles.  "Everyone should slow down when they approach a vehicle with flashing lights and pass at a safe speed," he said said one of the troubling things about other drivers not giving them space is that tow trucks are there to clear traffic jams.  If you're in the emergency lane people will still come past you at 100km/h," he said every time you lay down on a freeway you can't wait to get out of there." Today's top stories curated by our news team Get the editor's insights: what's happening & why it matters tips & travel writing to transport you around the globe Your weekday morning newsletter on national affairs reviews and expert insights every Thursday from CarExpert Your essential national news digest: all the big issues on Wednesday and great reading every Saturday Let the ACM network's editors and journalists bring you news and views from all over Your digital replica of Today's Paper according to an indiscretion launched by Dillinger News Chiara Ferragni would have asked for a divorce from Fedez which we remember having been disclosed from Fabrizio Corona's portal claims that the entrepreneur is determined to obtain a very considerable maintenance allowance According to the rumors spread by Fabrizio Corona Chiara Ferragni would demand a maintenance allowance of 40 thousand euros per month from Fedez A figure that caused a stir on social media as to many it seems excessive even for a celebrity couple Yet in VIP weddings we have seen even higher figures but it must be said that these were often weddings in the United States where the regulations are different released an official statement for deny what was reported by Dillinger News Myrta Merlino read the lawyer's denial live who defined the information circulating as false Lawyer Missaglia then clarified that there is no request for divorce nor even a claim of 40 thousand euros per month in maintenance He also warned anyone from further spreading this unfounded news underlining the damage that such false information can cause to Ms The lawyer Daniela Missaglia denies the false information that is circulating and warns to stop any activity of dissemination and diffusion of unfounded news regarding the personal affair of Mrs Leone and Vittoria it is obviously particularly delicate there would be tensions regarding custody and visits who according to many has always been more dependent on Fedez 😂😂😂😂😂 #fedez #fedezepaloma #palomafedez that Chiara Ferragni prevented Fedez from seeing Paloma even when the children themselves request it An alleged low blow which can be interpreted as a simple attempt to limit contact between Fedez and her children in a fragile phase like the current one Obviously for children it is always very traumatic to see their parents separating #fedez #chiaraferragni #drefgold In a recent interview Fedez actually talked about Paloma pointing out that she hasn't had any interaction with the dog for many months now even going so far as to say "I also had a dog“ confirming that he hasn't seen the dog for many months The rapper was photographed with several models in intimate attitudes there is also that of a mysterious suitor of Men and Women there is no evidence of his relationships with other women the rapper is probably dating other people but it seems that as of today no real relationship was born the breakup with his wife Ferragni is relatively recent we earn a commission from qualifying purchases through ticketing links This commission does not entail any additional price for the user.