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The ravioli is a typical product of Italian cuisine. Basically you can describe as a square or rectangle of dough folded to contain a filling of meat, vegetables or cheese, depending on the various recipes locali.Per this will put 'available to all my clients, to ensure that the information they produce the best Pasta Ravioli, for variety' of filling for delicious 'authenticity and' material first used, only and strictly natural.
The ravioli, finally, can be served dry or in soup accompanied by sauces or sauces. The choice depends on the type of filling.

HISTORY
Few definite information about his birth and the culture that gave birth: squares of pasta containing a filling of meat or vegetables are common in several countries such as Germany, China, Japan and Thailand .

difficult, even dealing with the history of Western ravioli, is to establish a precise date of birth, although it is safe to emerge on tracks already in Giovanni Boccaccio in the Decameron ("... nothing else did make macaroni and ravioli and cook them ...").

The ravioli, then, is also changing its name, or changing in agnolotto agnellotto in Piedmont (small form), Anolini in Piacenza and Parma), tortello in Emilia and Lombardy, or pansoti pansotti in Liguria, Lombardy Marubini, tordelli tortello in north-western Tuscany and in the southern and coastal Maremma Romagna in beret and Pesaro (in this case, however, loses all of the form), while in the outcrop in the Ferrarese Irpinia are ravaiuoli and are called white paste.

One of the oldest versions of the recipe seems to be Genoese and - according to sources with a certain thickness culinary [citation needed] - to be able to meet special need of good ingredients.
Meanwhile, the dough should not be a common egg noodles, but rather a rich paste of water and less eggs. The filling, then, to be composed of borage, endives, sweetbreads, sausage, eggs, Parmesan cheese and sour milk. It is important that the vegetables sovrastino much the rest of the ingredients mentioned above.

Finally the sauce, which blends the major component also includes lean beef, oil, kidney, salt, onion, garlic, rosemary, red wine, tomato sauce. RECIPES

course in a square of pasta you can put more or less anything and then we can find ravioli with various fillings and condiments.

Nowadays you can find packaged ravioli in the world, especially where the Italian communities have a certain importance.
About 20 years ago a television broadcast said that the ravioli was invented in Gavi Ligure in the Middle Ages (when it was part of the Republic of Genoa) from a family Ravioli (surname that survives to this day).

fact Gavi (known for wine Cortese di Gavi DOCG) there is a "Brotherhood of ravioli and Gavi 'with a uniform that is designed to propagate the original recipe for ravioli.

addition to condiments above the ravioli can be served plain (in the area is called "butt naked") and also with a little water firing to which is added to red wine.

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institutional communication
It must, indeed, the identity of a reality: in addition to not being bound to the spread of values, is all that identifies the image of a company, not by binding tightly to the economic performance, but assuming the social value of respect for transparency, or by increasing the perceived quality of that reality. It can be both public and private, and aims for a return to consensus, rather than money (instead of the target product communication). But often these two types of communication are wrongly associated, as it lacks a real sense of the diversity of the two areas (due with poor skills, lack of rules, opportunism, confusion of the communication system).
In this area would be a must, and transparency and clarity on this point, the Web is a winner with the weapon of 'traceability'. Paper, radio and TV, however, follow the same path, but are slowed by the time factor, while on the Internet are immediate feedbacks. Other forms of institutional communication relating to advertising, press releases (which require mediation, but mediation is not on the Web and the information is sent). Doing so means
communicators work for a client, public or private, with the aim of achieving a positive result thanks for that reality to their work. Private communication institutional approaches to the very fact of communication product, but unlike that always tries to maintain this high values \u200b\u200bof the 'brand' (which should be avoided but in public communication). The brand is the brand, the political message, slogan, the product of success. Isituzionale The brand can be a single person or a multiple reality (municipalities, Swiss Emmental, coca cola, etc..) Both have their own history, we recognize immediately even without captions (thanks to the logo only as the 'apple of Apple '), are pure communication and are therefore called "Comunicattive. The value to be transmitted is the value to sell which can be economic, personal, sharing and consensus.
The web gives a lot, but also demands a lot: who does corporate communication must be available to make public in a clear message that it would promote (whether direct or mediated through the network). The message must be quick to engage the user, so you use the script, pre-cooked phrases that link the effectiveness using the profiling of persons to whom they are addressed. Institutional communication through the web is wider, but still transparent and immediately verifiable (in our class thinks Gaspar: p), since it is open, as it provides an opportunity to request and receive immediately a response that can be automatic ("Thank you for contacting us, we will improve our service"), intelligent (the customer is directed, perhaps with a series of clicks that lead to various links) or more specific. Task for next week will be to actually browse the site for public or private institutional discover their part (communication, brand image), to see how visible their 'mission' and how it is made real and believable. Institutional communication
public vicecersa, aims to provide the community a range of information, services and tools, without him having to generate power on a "quid pro quo." Not seeking a profit, but offers a service (while the policy is oriented towards the search for consensus). On the Web, it must have some fundamental characteristics: usability, accessibility, interactivity and transparency. Usability is the ease of access, the presence of logical sections and accessible, the site map (you need to understand the philosophy that lies at the base).
Trees navigation foreign sites are easier than the Italians, who have facilities 'baroque' and twisted. Some examples seen in class:

- Chamber of Deputies: Everything about the results in the institutional activities quotidiana.Tutte communications are short and 'cooked', ie written in a journalistic, to facilitate copy and paste information sites. Finally, although it is among the best Italian institutional sites, has a building in the wrong map.
- English Government: It has an excellent navigation tree. Submit news like a newspaper, no frills, a courageous choice because the site does not make use of the media, but the government is to provide all the information, including a good multi-media (video, audio, images, downloadable). There is no difference between a journalist and a reporter from the site of the English government: if the news is good, just go on the government website, also has the possibility of incorporating a variety of information user (traceability, routes and statistics).
- Government of France: A website imaginative, very 'visual' and not 'to read', beautiful but difficult emotions. Its uniqueness is a strong interaction with citizens.
- UK Government: masterfully combines technology and communication, namely the relationship that develops between the power and the citizen.

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Paccheri are a type of traditional Neapolitan pasta in the form of macaroni giants, generally made with durum wheat flour.
The term derives from the greek ancient (from "πας" (all) and "χειρ" (hand)) of the early founders of Parthenope and still used in Italian as "punch", or given a slap open hand, with no hostile intentions. Hence the name of the type of pasta, from the size much greater than normal, usually accompanied by delicious sauces. The paccheri can also be stuffed with ricotta cheese or other ingredients, and served with meat sauce. In
Courses I do, the Pasta learn to make a fresh Pacchera reflect 'all of the traditional Neapolitan typical products, both for its color ... YELLOW GOLD ....( meal using only top quality ') for cooking times, and sold also by CHEF more demanding, more accustomed to working with products of dry pasta. The same will do it for
Calamari, SUBMISSION PACCHERI E. ......... all that 'Pasta Fresca typical region.

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Gnocchi ... that becomes a tradition art ...



Making The GNOCCHI and 'an art, and the mixture' a secret that holds years of experience, and have a machine that plays perfectly as a hand-made gnocchi ' a fortune for pasta making big films.
Having now available a Pastaio EXPERT that teaches the secrets of mixing and the right tool tips, and 'a fortune to those who entrust themselves to him. Why will
'its a factory that will produce' more good gnocchi, handmade, which until yesterday his clients had tasted. Try
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PASTA


pasta or pasta is a food made from flour or meal of different origin divided into small regular shapes intended to be cooked with moist heat. The term pasta, pasta as a synecdoche, may also indicate a dish where the pasta is the main ingredient, with a sauce, a sauce or other seasoning.

The history of pasta
What was Marco Polo returning from China in 1295 to introduce the dough in the West is only a legend. This legend was born in the United States of America on the Macaroni Journal (published by an association of industrial with the aim of making the dough familiar to American consumers and promoted by government circles committed to supporting the cultivation of wheat).

In support of the thesis was that, among the wonders of the world described in the Million, speaking of the realm of Fansur, Marco Polo wrote that a great surprise, that there àn meal infancy, which are large and Àlbori Year thin skin, and inside are all full of flour and the pharyngeal [a] you eat a lot of pasta and good, and I ate several times at which, in the notes to the first Italian version, Giovan Battista Ramusio adds that the flour purged et worlds, that is, s'adopra, et you make the lasagna, et different dishes of pasta, of which he ate several times said Marco Polo, et he brought with him some in Venice, which is like barley bread, and say that flavor .... Therefore

Americans, says Joseph Prezzolini, "have not hesitated to take the text of Ramusio, have given a little push ... and have turned the test 'import from China of spaghetti.

History

Preparation of pasta, Tacuinum sanitatis Casanatense (XIV century). The word comes from the pasta Pasta (m), with πάστα from the greek meaning 'flour sauce' that derives from the verb that is pássein 'mix '. Stood since 1310 although search for the origins of pasta, called by other names, you can go back almost to the Neolithic Age (about 8000 BC) when the man began the cultivation of cereals and soon learned to grind, mix with water and dried in cooking or sun to preserve them for long. The paste is in fact a universal food that you find historical traces throughout the Eurasian continent. Acquires a particularly important position in Italy and China where there are two strands of prestigious culinary tradition that complement each other but it remains difficult to establish the relationship because of the complexity of intermediate trails.

"Who was among the gluttons
The inventor of macaroni There are endless disputes

Neither firm is still lite "
(G. Columbro, Muses family members," Mills of Italy, "No. 4, 1984)

The oldest, dating from around 4000 years ago , is given by a plate of spaghetti miles found in the north-west China at Lajia under three feet of sediment. [7] The Chinese invention, however, is considered independent by the west because the Chinese did not know at the time the wheat characteristic Arab and European productions.
In truth we can find traces of pasta already among the Etruscans, Arabs, Greeks and Romans. Chiara

the witness made to the Etruscans at Cerveteri from the tomb of Grotta Bella, dating from the fourth century BC, where mountains are to represent some of the tools used today for the production of homemade pasta as a pastry board, rolling pin and cutting wheel.

For the greek world and the Latin there are numerous citations from classical authors, including Aristophanes and Horace, [8] use the terms laganon (greek) and laganum (Latin) to indicate a mixture of flour and water, pulled and cut into strips. These lagane, still in use in southern Italy (from which we Laine), initially considered food of the poor acquire such dignity as to come in the fourth book of De re coquinaria [9] of the legendary gourmand Apicius. He describes in detail condiments leaving instructions for their preparation, suggesting that it was widely known.

For the Arabs, Ziryab, a musician, but also a passionate gastronome of the ninth century AD, describes mixtures of water and flour, similar to pasta. [10] In The delight for those who want to travel the world and published in 1154 Book of Roger, Al -Idrisi, the geographer of Roger II of Sicily, describes Trabia, a village 30 km from Palermo, as an area with many mills, where they made a pasta-shaped wire called itrya (itryah from Arabic meaning "to cut cake strips), which was sent by ship in abundance throughout the Mediterranean area is Muslim and Christian giving rise to a trade very active. This is the first written on the dough then enters the story.
CONTINUES ........ soon

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Poetry Gennaro Quaranta in response to Giacomo Leopardi that the "New Believers" .. in 1835 offended the people of Naples


macaroni .... THE FORTY GENNARO

"And you were unhappy and sickly, or sublime Cantor Recanati, swearing that
Nature and Fati, rummaging inside you with horror.
Oh never laughed that Arsiccio your lips or your eyes bright and hollow, because
... maltagliati not adored, the omelettes and egg pie!
But if you had loved most Macaroni de 'books, which make the humor negro,
would not have suffered harsh living among evils ... and the fat bontemponi
would come, ruddy, cheerful, perhaps up to ninety or a hundred years to ... "

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fresh pasta TYPICAL LOCAL PRODUCTS AND DREW THE ATTENTION OF THOSE WHO WORKED FOR YEARS HAND AND TODAY IS A RELIABLE MACHINERY FOR PRODUCING PAMA QUANTITIES MAJOR CHANGE WITHOUT QUALITY 'OF THE PRODUCT AND THEIR CRAFTSMANSHIP'.... MUCH ... PRODUCED BY THE PASTA ..... SHEET OF NOODLES "RAW" AI ...... CAPPELLETTI ricotta and spinach.

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