Print Robert “Bobo” Ivan is co-owner and executive chef of the recently opened Ciboteca in Santa Monica a gourmet market and fast-casual restaurant that he opened with partner Vittorio Viotti After attending cooking college in Longarone he worked as a commis at the Michelin-starred Al Capriolo in Vodo di Cadore then in kitchens across Europe and in New York his aim is to create a modern Italian marketplace On the menu are a selection of panini and crostini sauces and spreads: arancini (fried risotto balls) A patisserie showcases baked goods such as cakes we hope to continue to evolve the menus (both gastronomia and patisserie) with seasonal ingredients we are experimenting with a lot more seafood since our next concept will be a casual Italian pescheria Since we’ve become more creative with seafood I’ve been a little obsessed with sourcing from the ocean I met with a fisherman recently who will almost exclusively fish for our restaurants and he is introducing us to a lot of seasonal and fresh stuff: spiny lobsters The one piece of kitchen equipment you can’t live without I like to always have a salamander [broiler] in my kitchens I don’t typically use it just for finishing touches but find it essential for the actual cooking of some of my preparations so I’m very influenced by the sounds that play while I cook I handpick all of the music for our dinner playlist and continuously modify it My theory is that everyone is allowed to pitch in with their own taste; it keeps a happy flow in the kitchen During preparation one day someone decided to play ‘80s rock and that’s what we all listened to that day I love this because often I discover music I never heard given that I never know exactly what I want in the morning I often lean toward dishes I know and love like the steak and eggs at the Tasting Kitchen or the toasted butter croissant with peaches and soft-scrambled eggs at Farm Shop What’s the last non-food-related book you read Dan Brown’s “Inferno.” I connected with it greatly because he took me through a visionary and fantastic tour of Florence giving new interpretations to what I already knew and uncovering new meanings of things I didn’t know existed is actually from Dante’s “Inferno”: “We weren’t born to live like brutes Ciboteca, 606 Broadway, Santa Monica, (310) 458-8852, www.ciboteca.com. Food World & Nation Subscribe for unlimited accessSite Map 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 Italian law enforcement authorities have called off the search for a missing airman in the area where he disappeared in northern Italy after failing to find any leads Italian police searched for three days the area where Staff Sgt Halex Hale was last seen July 2 before suspending the operation Saturday evening is assigned to the 31st Fighter Wing at Aviano Air Base north of Venice and was last seen at a friend's cookout in Sacile that her son left the cookout on foot to visit another friend's home about 15 minutes away but never arrived She said her son had been in the Air Force for six years and at Aviano since February 2015 saying they were part of the ongoing investigation He said there were no indications that Hale had any difficulties on base or off Italian police have circulated a missing person's bulletin on national media as well as to law enforcement in neighboring countries ALL INFO ON PANTHERS’ FIRST OUTING OF THE SEASON SCHEDULE – Zoppas Arena Conegliano Saturday Dresdner Sportclub 1898 (GER) vs Volleyball Club OTP Banka Branik (SLO) 8:00 p.m Prosecco Doc Imoco Volley Conegliano vs Zeleznicar Lajkovac (SRB) Sunday FINAL 1st-2nd PLACE WAY TO BUY TICKETS: Online on the www.vivaticket.com At Vivaticket outlets (look for the one nearest you: https://shop.vivaticket.com/ita/ricercapv) In Treviso: Tabaccheria Granziera Via Montello 58/A – 0422 304614 In Conegliano: Jungle Records Via Matteotti 31 – 0438 410746 In Camalò di Povegliano (TV): Valerio Zanatta Elettrodomestici 1 – 0422 772066 In Montebelluna: Compact Disc 38/B – 0423 300377 In Sacile: DISCORSO SNC Via Garibaldi 36 33077 SACILE (PN) – 0434 781324 Zoppas Arena cash registers open one hour before the start of the first game ticket is valid for one day’s game (two games) The bed designed by Zanellato/Bortotto for Bolzan is the representation of the company’s “green” philosophy and of a virtuous world that starts with the quality of rest In 2017 the duo Zanellato/Bortotto designed Jack for Bolzan with essential lines and a light structure Today the identity of Jack has been updated expanding on its particular merits in a more sustainable perspective The two designers have opted to adapt a successful model rather than designing a new one Jack-e – the name of the evolution – becomes a metaphor not only of new habitat trends but above all of the company’s “green” philosophy of environmental and territorial awareness not in terms of aesthetics but of the materials that give it form The coated metal of the structure has been replaced by wood and the two tubular supports of the headboard and footboard (personalized for size) are covered in fabric or leather carefully selected from certified raw materials for low environmental impact To achieve these results Bolzan has developed collaborations with nearby sources and suppliers all marked by a high level of craftsmanship Bolzan has turned to the LorisTill woodworking shop and are treated with natural stains (varieties of clay and crushed stone soaked in boiling water to generate the color) applied by  brushing and rubbing The eco-sustainable natural fabrics are the result of in-depth research conducted by Torri Lana 1885: the Sacile collection created for the coverings uses pre-consumer cotton: a short yarn that is generally discarded and now meets with a novel application with warp in hemp and weft in American cotton with a sunburst effect woven on a double-beam jacquard loom to boost strength The three-dimensional texture is vibrant and deep accentuating the pattern created by Zanellato/Bortotto a direct reference to the intertwining of willow branches typical of the landscape of Sacile and the territory of the company’s roots The Pietro Presot tannery has provided the leathers produced in total respect for animal welfare and certified as OGM free beauty and respect for the environment spring from a single goal of making things well,” the company explains From materials to workmanship to transport since the bed is shipped in parts to diminish environmental impact in the cycle of production and distribution The largest diffusion magazine in the luxury & design world Privacy Policy(function (w,d) {var loader = function () {var s = d.createElement("script") tag = d.getElementsByTagName("script")[0]; s.src="https://cdn.iubenda.com/iubenda.js"; tag.parentNode.insertBefore(s,tag);}; if(w.addEventListener){w.addEventListener("load" false);}else if(w.attachEvent){w.attachEvent("onload" loader);}else{w.onload = loader;}})(window Dal Sogno Al Suono (English: From the Dream to the Sound) is a new documentary film celebrating the 40th Anniversary of the Fazioli Pianoforti company It premiers on Fazioli’s YouTube channel on December 16th 2022 from 4.00pm CET The film chronicles Paolo Fazioli’s quest to build the finest grand pianos in the world meetings and memories are recounted by Fazioli From these interviews we discover what it was that drove Fazioli to realise his dream and I’m not saying I was sure I’d “make it” but I was still quite aware of the opportunity and I always drew energy from the idea that if you do things well and put together a quality product sooner or later you will find success… This actual piano was first played in 1987 by François-Joel Thiollier and later by Lazar Berman at Carnegie Hall It was subsequently sold to a customer in Taiwan And at the heart of the film is a very special F308 concert grand piano—the very first one to come out of the factory The F308 model is an immensely powerful instrument It was designed for the largest of concert halls and for very big spaces The film uses this instrument as a central thread Various stories recalling Fazioli’s historic journey unwind as the piano returns from Asia to the company’s Sacile factory for renovation Sacile is at the centre of the Italian woodworking industry and the home of many of Italy’s finest furniture makers The renovation process brings the viewer into the company’s smart modern premises to meet the technicians and craftsmen who share the founder’s aspirations The various interviews running through the film combine to illustrate Paolo Fazioli’s passion for the piano and to throw light on his personality and his philosophy The film compliments the book of the same name which was published in 2021 (more) * Early model F308s had the lid split into three sections Now the lids are made of a lighter material and Previous Piano Photography — A Closer Look A Very Special Piano for “The Piano Lesson” Fedaia and Pordoi passes removed as Monday's Dolomite outing is reduced from 212km to 153km Race organisers held discussions with riders at the start in Sacile on Monday morning, and the decision was taken to remove two major mountain passes, cutting the total distance from 212km to 153km.  The stage will still start in Sacile and finish in Cortina d'Ampezzo, but will skip the Passo Fedaia and the Passo Pordoi, two first-category high-altitude climbs in the Dolomites, where rain and snow is forecast for Monday afternoon.  The stage will still finish with the first-category ascent of the Passo Giau, followed by the 17km descent to the finish.  As it stood on Monday morning, the Fedaia and Pordoi were passable, with the roads themselves clear of snow. However, the main concern reportedly revolved around the descents, with fears of icy roads and worsening precipitation in the afternoon. The UCI’s Extreme Weather Protocol dictates that discussions are to be held between riders and race organisers when extreme conditions are in force or forecast. "I think it’s the best decision," said Christian Salvato, the former racer who is acting as the rider representative for the riders’ union, the CPA. The latest race content, interviews, features, reviews and expert buying guides, direct to your inbox! "The riders want to race the stage and put on a show but the stage goes over 2000m three times. We hoped for an improvement and tried to do the whole stage but looking at the forecasts for the high mountains they could get worse.  "We didn’t want to expose the riders to risks in the high mountains and I want to thank RCS Sport for taking the best decision. The Passo Giau is still set to be raced in the hope the weather improves during the day. The riders will race hard and put on a show." Race director Mauro Vegni added: "Our first objective is to ensure the riders reach Milan safely. The weather conditions could be good but we don't know how the forecast will go. We decided it was more important to do a shorter intense stage rather than face a complex situation, that’s why we’ve cut the two long descents. "We can’t cancel all the stage, there’s always some risks involved in racing. "Now they’ll only risk during the last 10 kilometres, on the descent of the Passo Giau to Cortina, we’ve cut out the other  long descents and we think we’ve protected the riders and the stage. We’re all given up something and the riders have agreed to race the reduced stage. "The one condition we had during the talks and when accepting the changes was that the stage finished in Cortina. The option of taking the times at the summit of the Passo Giau doesnt work – the stage will go to the finish in Cortina." The change in route significantly alters the complexion of one of the most highly-anticipated stages of this year’s Giro. Not only did it contain four first-category climbs, totalling nearly 6000 metres of elevation gain, but it was also the second longest stage of the entire Giro. Now, the stage, which closes the second week, will be less demanding and likely less attritional. With the start delayed by half an hour due to the shortening, the route still heads out from Sacile and quickly tackles the Crosetta climb 11.6km long at 7.1 per cent, followed by a drop back down into the valley. The top of the climb is followed by a 17km descent and a brief kick up to the line in Cortina d’Ampezzo. Some 2000 metres have been lost from the total elevation gain of the stage. Cyclingnews is the world's leader in English-language coverage of professional cycling Started in 1995 by University of Newcastle professor Bill Mitchell the site was one of the first to provide breaking news and results over the internet in English The site was purchased by Knapp Communications in 1999 and owner Gerard Knapp built it into the definitive voice of pro cycling major publishing house Future PLC has owned the site and expanded it to include top features The site continues to be the most comprehensive and authoritative English voice in professional cycling with a wealth of experience and skill behind them decided to come together to form a cooperative in francenigo (treviso the initial team had become an important industrial presence in the sector generating an interest in the piovesana brothers to take over the whole company and invest in new resources the results were visible very soon as alf began expanding in the early 1960’s thanks to its ability to distinguish itself through its bedroom furniture design and creation sector the following decades saw an increasingly fast-paced market development a desire to meet the needs of its customers and an increased production that never sacrificed the made-in-italy quality italy to learn more about this group that doesn’t forget its heritage while prioritizing innovation.  alf dafrè’s production facility is located in the treviso area in north-east italy image courtesy alf dafrè located in north-east italy, alf dafrè’s 100,000 square meter space of production facility gives an idea of the physical size of the company where family tradition and human values are considered the true company heritage 350 employees carefully craft every piece of furniture out of decades of experience thanks to the use of technology and the professionalism of its workers the alf group guarantees the productivity and flexibility of the company as well as the processing techniques and customization options that come from its artisan origins.  the factory is comprised of around 100,000 square meters image courtesy alf dafrè alf dafrè’s production cycle takes place across the three company facilities in the treviso area this allows for full coordination of each state of the work the operating units are organized in a way that guarantees the best quality finished products implementing a working method that brings together artisan skill and technological innovation even the sales offices take full advantage of the possibilities offered by the most recent IT technology through a network that assures fast and reliable deliveries ‘sistema uno’ is the result of a challenge the alf group set itself to standardize and organize the production image courtesy alf dafrè in order to optimize the resources available the company has created the ‘sistema uno’ production system standardizing and organizing its increasingly diversified production this benefits alf dafrè as it results in better order management streamlined logistics and technical innovation lived in their father oliviero’s company is also from a furniture- making family image courtesy alf dafrè the strength of the alf group is in its ability to work with multiple spaces from the living room to the bedroom and to the kitchen sharing the same global approach and attention to every detail and requirement the versatility and conceptual breadth of alf dafrè can also be seen in its ability to interpret the increasingly varied design trends with an authentic project culture and a creative talent that makes the difference edge banding line and automated return image © designboom in addition to being one of the largest companies in the italian market alf drafrè is active in all of the main international markets and continues to expand its presence around 91 countries every product created by the company showcases a way of interpreting quality as an artisan passion for wood which blends with design and technological know-how that is constantly being renewed 350 employees carefully craft every piece of furniture out of decades of experience image © designboom alf dafrè has many processes done by machines image © designboom automated panel warehouse image © designboom automated edge feeder image © designboom edge feeder detail image © designboom cutting centre for sectioning semi-finished products image © designboom details of the automated warehouse image © designboom metres: 3.500.000 perimeter of panels that are squared off painted m2: 450.000 painted panels (cutting batch) painted m2: 170.000 painted panels JTS (just in time) cartons / year: 175.000 assembly of MTS (made to stock) cartons cartons / year: 180.000 MTO (made to order) cartons AXOR presents three bathroom concepts that are not merely places of function but destinations in themselves — sanctuaries of style .st1{fill-rule:evenodd;clip-rule:evenodd;fill:#2a2a2a} Abby's Peanut Butter and JellyPeanut butter and jelly as pizza toppings? That sounds just crazy enough to work. California Underground tops their Abby's PB&J with mozzarella and, if you ask nicely, a sprinkling of powdered sugar. (thin crust $10 12-inch, $12.50 14-inch) California Underground Pizza 13552 Highway 43 N., Northport 205-339-8660facebook.com/cali.underground.pizza (And while we're talking pizza, go here to vote for Alabama's Best Pizza.) Don't let the thatched roof of arugula atop Pane e Vino's Mona Lisa discourage you. A lot of flavor-texture sensations going on underneath. Prosciutto, pear (!), bourbon pecans, mushrooms and goat cheese, with an olive oil base. A complex, smart pizza. ($13 12-inch) Pane e Vino Pizzeria 300 Church St. S.W., Huntsville 256-533-1180paneevinopizzeria.com The Latham The thinly sliced sweet potatoes work much better than you might think. Along with the caramelized onions, smooth white sauce, salty local goat cheese and Earth and Stone's immaculate malleable crust, it adds up to one very cohesive and delectable pie. ($13 10-inch, $20 14-inch) Earth and Stone Wood Fired Pizza 2600 Clinton Ave. W., Huntsville 256-489-9539facebook.com/earthandstonewoodfiredpizza Reuben Pizza Yes, Blackstone's pizza configuration of the classic Reuben sandwich even uses the Thousand Island dressing from the original. Sauerkraut, pickles and of course corned beef too. ($15 12-inch, $19 16-inch) Blackstone Pub & Eatery 525 Broad St., Gadsden 256-543-7473blackstonepubandeatery.com Pizza Sacile It's all about the over-easy egg here. A Margherita style pizza also topped with salami, crushed red pepper and arugula. ($14 11-inch, $22 16-inch) Area 41 Pizza Company 30 Manning Pl, Birmingham 205-995-4141facebook.com/Area41Pizza Smoked Salmon Pizza The Boot's Smoked Salmon Pizza plays like a posh wedding reception hors d'oeuvre that's been zapped with a growth ray creamy tzatziki sauce and mozzarella atop a buttery crust Pesto Scampi Pescatarians, rejoice. Pizzeria Delphina's Pesto Shrimp boasts shrimp, pesto, feta, artichoke, basil and red pepper. ($16 12-inch, $21 15-inch) Pizzeria Delphina 10 Dauphin St., Mobile 251-375-1644facebook.com/107Dauphin The Cuban Meaty, salty, vinegary, cheesy. A seamless reimagining of the Cuban pressed sandwich in pie form. Earthy pulled pork and rough-hewn ham make this Humphrey's pizza super-hearty, with the pickles and peppery spicy mustard imparting compelling zing. ($14 12-inch) Humphrey's Bar & Grill 103 Washington St. N.E., Huntsville 256-704-5555humphreysdowntown.com Prato Truffle oil, smoked gouda, thyme and roasted garlic ensure this is no standard-issue mushroom pizza. ($14 10-inch) Ma-Fia's Restaurante & Pizzeria 811 S. Railroad Ave, Opelika. 334-745-6266mafiasitalian.com Cajun The aroma alone from this zesty pie is totally enticing. Funky andouille sausage, shrimp, crawfish, tangy red sauce, jalapeno heat and pliable thin crust. Perhaps the black olives on here are a nod to the olive salad spread on New Orleans muffaletta sandwiches. ($12.25 10-inch, $17.85 12-inch)   Sam & Gregg's Pizzeria, Gelateria 119 Northside Square, Huntsville 256-533-9030 samandgregs.com (And while we're talking pizza go here to vote for Alabama's Best Pizza.) More of Alabama's Best Pizza For more of the places and pizza in the search for Alabama's Best Pizza Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, (updated 8/1/2024) and acknowledgement of our Privacy Policy, and Your Privacy Choices and Rights (updated 1/1/2025) © 2025 Advance Local Media LLC. All rights reserved (About Us) The material on this site may not be reproduced except with the prior written permission of Advance Local Community Rules apply to all content you upload or otherwise submit to this site YouTube's privacy policy is available here and YouTube's terms of service is available here Ad Choices 20124 Milano - Pi e cf: 04145450153 N° iscrizione 04145450153 - Capitale sociale sottoscritto e versato: 100.000 euroMade by Agenzia YES S.p.A made what most of his friends considered a foolish decision and not one making cheap pianos for children Mr Fazioli planned to make the world’s best pianos This article appeared in the Culture section of the print edition under the headline “Piano nobile” Discover stories from this section and more in the list of contents Her wit and style, brought to life by these directors, make for a most enjoyable evening in Ryan Coogler’s hit film is a riff on the uses and abuses of genre Two books trace the extraordinary rise and rapid fall of Yevgeny Prigozhin Robert Macfarlane and James Scott seek to understand the ways of water The greatest civilisations of the past 3,000 years were the opposite of MAGA All About The Rock has been at the forefront of the genre and has had a sort of revival in recent years especially with 2014’s brilliant A Pagan Manifesto album Reader of the Runes  – Divination and while not as good as Pagan Manifesto It is a concept album about a journey into a mystical world of runes The band says “For the first time in our career we’ve created a whole world that will accompany the songs We were finally ready to write a story that could embrace and contain the essence of this band the concept of our message and the atmospheres of our music Divination is the first chapter of the Reader of the Rune story that will continue and will be developed in our next albums you will get to know the characters of the story Production is handled by Dan Swano and he captures the energy of the band This album would be a great jumping on point for new fans while older fans will definitely love the freshness and hungry energy the band exhibits Since this album is first in what is a planned ongoing saga spanning multiple records I’m looking forward to what this unique band has coming up A very enjoyable record for folk metal fans For all things Elvenking, click HERE and to purchase the album, click HERE You must be logged in to post a comment This site uses Akismet to reduce spam. Learn how your comment data is processed. Subscribe now to keep reading and get access to the full archive they’ve incorporated the folk influence to different degrees sometimes going darker into more goth and metal core territory Pagan Mainfesto was a welcome return to epic folk/power metal and this album is a continuation of that A few differences are that instead of long epic tracks But the quality of each song is strong and I enjoyed each one The album starts with ominous vocals (reminding me of Goblin’s soundtrack to the horror movie Suspiria) grandiose orchestras and than explodes into a memorable power metal riff Invoking the Woodland Spirits is a great way to start and encompasses everything great about the band Damnagora’s vocals are passionate and energizing He’s always had this punk like sneer to his delivery and he puts it to great use on this album This is some of his best and most versatile work This album is packed with so many ideas it can take a few listens to get them all and lots of symphonic elements giving it an epic feel but which never overwhelm the band’s instruments The production sounds very organic and all the parts seem to be at perfect levels to hear each performance distinctly I highly recommend this album to folk metal lovers but would also suggest this at a perfect example of the genre to those who might be skeptical if these two genres mesh well with their first two albums grabbing me and than subsequent output leaving me a little cold until these last 2 albums which have invigorated my passion for this band You must be logged in to post a comment This article was published more than 14 years ago plays a Fazioli piano in the lobby of the Fairmont Pacific Rim hotel in Vancouver in January.The Globe and Mail is breaking with tradition and buying a non-Steinway piano will be in New York later this week to complete the deal with Juilliard after the performing-arts school agreed to purchase one of his pricey "I'm very happy," said Fazioli from his home in Sacile late Monday - adding that he was trying to be cautious until the historic deal was finalized has been on loan to the prestigious New York institution since October on spec Fazioli pianos are the most expensive on the market; ranging from about $80,000 (Canadian) for a baby grand to $225,000 for a standard black piano Customized Faziolis with decorative bells and whistles can run up to $500,000 but the politics of piano sales is fierce and according to sources there was pressure on Juilliard to remain an all-Steinway school "There is politics inside," Fazioli told the Globe a couple of months ago during the Juilliard trial "I don't think you can know a lot … in this kind of situation." The school approached a Fazioli dealer last year with the trial proposition Fazioli said he was uncomfortable with the idea at first but ultimately agreed "because it's Juilliard." Juilliard used the Fazioli for student auditions after which a school official said the school would be going ahead with the purchase Some Juilliard students have also tried it out "It is a great instrument with a very beautiful sound," reports Devon Joiner a Vancouver pianist in the first year of a master of music in piano performance at Juilliard "The action is quite light and easy to control and the sound is very sweet and projects well It is difficult to make a harsh or ugly sound on this instrument Juilliard has had a Yamaha CFX at the school on spec as well - also unprecedented Juilliard did not want to comment for this story and was still referring on Monday to the Fazioli at the school as "leased." the pending Juilliard deal will be a big feather in its cap New York-based Steinway & Sons remains the clear market leader with 125 all-Steinway schools to their credit Steinway produces about 2,500 pianos a year worldwide (about 2,000 grand pianos) compared to Fazioli's annual production of about 110 - all grands With the purchase of the Fazioli - and even if Juilliard buys the Yamaha as well - Juilliard remains an all-Steinway school 90 per cent of all instruments owned by the institution must be designed by Steinway reached Monday at the Music Teachers National Association convention in Milwaukee said she was unaware of Juilliard's decision to purchase the Fazioli Report an editorial error Report a technical issue Editorial code of conduct Authors and topics you follow will be added to your personal news feed in Following Marsha Lederman moved to the Opinion section as a full-time columnist in 2022 after 15 years as The Globe and Mail’s respected and prolific Western Arts Correspondent In 2022, Marsha published her first book, Kiss the Red Stairs: The Holocaust, Once Removed. It was a national bestseller that earned accolades and made many year-end book lists it won the Western Canada Jewish Book Award for Memoir or Biography Marsha was born and raised in Toronto and has lived in Vancouver since 2007 (with stints in Barrie and Hamilton Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter Welcome to The Globe and Mail’s comment community This is a space where subscribers can engage with each other and Globe staff We aim to create a safe and valuable space for discussion and debate If you do not see your comment posted immediately it is being reviewed by the moderation team and may appear shortly We aim to have all comments reviewed in a timely manner Comments that violate our community guidelines will not be posted UPDATED: Read our community guidelines here We have closed comments on this story for legal reasons or for abuse. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions The best paella in the world is cooked at the Restaurant Sequial 20 in Sueca , according to the expert jury of the 62nd edition of the Concurs Internacional de Paella Valenciana de Sueca. Forty-five chefs from 16 countries took part in the great gastronomic event. The second prize for best Valencian paella in the world went to Paella Guys Restaurant, which can be found in Burnaby (Canada). The third prize went to Restaurante Bon Aire , in El Palmar, a restaurant that had already won first prize in the 2018 edition, thanks to Raúl Magraner. This time the paella was cooked by Borja Marco and Jordi Magraner. The local participants in the 62nd edition were: Bar Restaurante Galiana, Restaurant Sequial 20 and Restaurante Nou Rodassoques, representing Sueca. From the Comunitat Valenciana region: Nueva Mandarina and Restaurante Paco Baile (Santa Pola); Taberna Marinera El Barba (Altea); El Reclam - Complejo Rural Foies de Baix (Relleu); El Ceramista (Vila-real); Mas Blayet (València); Llar del Pescador and Restaurante Bon Aire (El Palmar); Terraza La Parra (Godella); Pelayo Gastro Trinquet (València); Arroceria Culla Siete (Alfafar); La Marítima Veles e Vents (València), La Cerveseta (Algemesí) and Nas VLC (València). The following restaurants from different regions of Spain were present: La Grifería (Puerto de la Cruz); En BlankoTaberna (Pinto); Arrocería y Brasas Titanium (Calasparra); Restaurante La Ula (Puertollano); Los Naranjos (Torrecaballeros); Los Reyes (Málaga); Restaurante Inclan Brutal Bar (Madrid); Hotel Sa Volta (Es Pujols); Restaurante Venecia (Teruel); Gusto Sevilla (Sevilla); Arrozante La Casa del Arroz (Granada), Mercado Lonja del Barranco (Sevilla) and Hotel Villa Cortés (Adeje). Once again this year, the participants were judged by a jury of renowned professionals with a long history in the world of gastronomy, accompanied by Jaime Cuesta López, a notary from Sueca, who recorded the jury's decision and ensured impartiality during the whole process of choosing the winners. With regard to the recognition as 'Paellero de Honor', this year the organisation wanted to highlight the "absolutely key role that the primary sector, agriculture and livestock farming, plays for the whole of humanity". "Without them, it would be absolutely impossible to feed us and, consequently, to hold events as important to us as our Concurs". "The recognition is for all of them and, especially, for the people of Sueca who are dedicated to these tasks," said Tony Landete. Comentar es una ventaja exclusiva para registrados Registered office Málaga, Avda. Dr. Marañón, 48. View this post on Instagram A post shared by Soccer Laduma (@soccer_laduma) Local International Off The Pitch Podcasts & Videos Messi-Ronaldo-Neymar-Mbappe-watch FC Barcelona superstar Lionel Messi has allegedly visited a dietician in Italy to try help him understand his ongoing weight loss. Messi CR7 Again Snubbed For UCL TotW the forward travelled to the town of Sacile to meet with sports dietician Giuliano Poser Messi's presence in Italy was made public after Italian politician Isidoro Gottardo uploaded a selfie with the Argentine superstar It's believed that Poser has worked with number of Messi's Barcelona teammates in the past but the concerned forward has gone to seek help as it's believed that he has lost around eight pounds since the start of the season The Argentine has been in fantastic form since and has credited Poser for the good work he has done Messi had a quiet game for Barcelona in their second-leg tie with Paris Saint-Germain but will be glad that his side progressed to the Champions League semi-finals Luis Enrique's side will meet German giants Bayern Munich while Real Madrid battle Juventus in the other semi-final Neymar Messi Deadliest Duo In Football Do you think Messi's healthier state has helped him improve his performances this season Have your say in the comments section below.