Latest news with #Piedmontese
Boston Globe
6 days ago
- Boston Globe
It's theater season on the Cape, plus Art Deco dreams in Rome
Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up Bettoja Hotels' Hotel Mediterraneo in Rome, a masterpiece of Art Deco architecture, transports one to an earlier era of sophisticated hospitality. Bettoja Hotels Advertisement THERE: ART DECO DREAMING IN ROME Those making a pilgrimage to Rome this Jubilee year (or any year) will want to consider staying at Bettoja Hotels' Hotel Mediterraneo, where simply stepping inside transports one to an earlier era of sophisticated hospitality. A masterpiece of Art Deco architecture, designed by architect Mario Loreti for the 1942 Universal Exhibition in Rome, the building's rich history is on display in preserved original furnishings, including chandeliers designed by Gio Ponti, polished wood check-in desk, and colorful mosaics above the lobby elevators. The 242 spacious and bright rooms sport a high-class and retro style, mixing original Art Deco style wood furnishings and marble bathrooms with modern comforts such as plush robes and slippers, air conditioning, minibar, flat screen TV, and soundproof windows. Advertisement An ideal basecamp for exploring the Eternal City, Bettoja Hotels' Hotel Mediterraneo is within walking distance from historic landmarks. Bettoja Hotels An ideal basecamp for exploring the Eternal City, the hotel is within walking distance from historic landmarks including the Colosseum, Opera House, Forum, Trevi Fountain, and the Spanish Steps. Located steps from Termini rail station, the quickest way to arrive from the airport, means you don't need a cab to reach the hotel. On-site facilities include the Roof Garden Restaurant and Ligea Lounge Bar, a terrace with spectacular views of the capital and its surrounding hills, and Bar 21, serving a variety of fine cocktails and snacks in an elegant Art Deco atmosphere. Ristorante Massimo d'Azeglio, located at nearby sister property Hotel Massimo d'Azeglio, offers a menu mixing Piedmontese culinary tradition with Roman and Italian cuisine; and the Bettoja Cellar, a wine cellar located in Hotel Massimo d'Azeglio's basement, is perfect for private dinners and tastings. Bettoja Hotels' third hotel in the neighborhood, Hotel Atlantico, rounds out their Rome collection. Classic Deco room rates from $306, includes breakfast. +39-06-488-4051, Advertisement La Sportiva's Akyra II is the perfect shoe for packing when you're planning trail hikes one day and exploring cities with cobblestone streets the next. La Sportiva EVERYWHERE: STYLISH AND RUGGED SHOES FOR CITY AND MOUNTAIN When a sneaker or walking shoe isn't enough, and trekking boots are too much, there's La Sportiva's Akyra II. The perfect shoe for packing when you're planning trail hikes one day and exploring cities with cobblestone streets the next. Lightweight, rugged and durable, Akyra II features include 3-D Grid exoskeleton and mesh uppers to provide structure and breathability; shock absorbing MEMlex EVA midsole to cushion stride; Trail Rocker2 outsole to promote natural pronation support while hiking; and aggressive lugs combined with FriXion Rubber and Trail Bite Heels for all-terrain traction and maximum grip. Eco-friendly and washable insoles are made from breathable and durable PU foam cells and recycled rubber. Crafted without animal-derived materials. The company's state-of-the-art, 250-person factory is located in Ziano di Fiemme, a mountain village in the heart of the Italian Dolomites, continuing a tradition and heritage of handmade footwear in this picturesque alpine valley. Available for men and women. The company offers additional footwear geared for climbing, hiking, running, mountaineering, and more. $149. NECEE REGIS Necee Regis can be reached at
Yahoo
05-04-2025
- Sport
- Yahoo
Torino Push To Sign Teenage Sensation This Summer – Inter Milan Open To A Loan
Torino are pushing to sign Inter Milan striker Francesco Pio Esposito on loan for next season. This according to today's print edition of Turin-based newspaper Tuttosport, via FCInter1908. They report that the Nerazzurri would be open to the idea of a dry loan for the 19-year-old. At the moment, striker Francesco Pio Esposito is on loan at Spezia. And it has been a hugely successful loan spell for the 19-year-old. Pio Esposito has scored fourteen goals from 28 matches in Serie B this campaign. That puts him behind only Catanzaro's Pietro Iemello in the division's scoring charts. Therefore, the decision for Pio Esposito to stay on loan with the Ligurian club this campaign looks to be the right one. But now, it seems only a matter of time before Pio Esposito makes the jump up to Serie A. He should be ready for the top flight next season. Tuttosport report that in Serie A, one club in particular are keen on Francesco Pio Esposito. Torino see the teenage striker as a major target for next season. However, the Granata are well aware that they would never be able to sign Pio Esposito on a permanent basis. Inter have no intention of selling the 19-year-old outright. And if they were to listen to offers, it would have to be for a fee that is well outside of Torino's price range. But that could suit the Granata just fine. The Piedmontese club would still be interested in signing Pio Esposito on loan. And Inter are leaning towards the idea of another dry loan for the Italy Under-21 international. That way he can gain Serie A experience, but still be under their control for the future. Inter could loan Pio Esposito to Spezia for a third season should the Ligurian club win promotion to the top flight. However, alternatively, if Spezia don't come up to Serie A, Torino would be in a strong position to sign the young striker.
The Guardian
17-02-2025
- General
- The Guardian
Rachel Roddy's recipe for hazelnut and mushroom ragu with pasta
'Antica e desueta [archaic and forgotten] is a beguiling introduction to a recipe,' I said to my friend, the cook and writer Stefano Arturi, when we talked on the phone the other week. He laughed, noting that those words in relation to recipes made him both curious and, because of their foggy closeness to mythologising, suspicious. It was his recipe for hazelnut ragu that started it all, sending us down more or less the same paths in books and online, where we met more of the same thing: fabulously contradictory stories in which ragu made from hazelnuts was an ancient Piedmontese dish of great beauty born out of economy and hardship, and also 'forgotten', which justifies the lack of any evidence as to where it actually came from. Yet also, a breezy, contemporary dish that, like so many modern dishes, was scorned by those faithful to more traditional (ancient, authentic) versions. There were other claims, too, such as 'This is the authentic recipe' and 'This is an improvisational dish: do as you wish'. In short, a big tangle, which makes for entertaining reading. Although maybe not for those of the opinion that recipe writers should stop the self-indulgent introductions and get straight to the recipe – which is what we did. Armed with half a dozen sets of advice and opinions, we mixed together hazelnuts, mushrooms, diced vegetables, herbs, wine, tomato, heat and time with the aim of creating – in Stefano's words – a deeply flavoured sauce and sumptuous condiment that is as satisfying as a conventional meat ragu. Not that this is in any way attempting to be a substitute for anything: it is a dish in its own right, and one that reminds us what delicious, useful, oily, satisfying things hazelnuts (and cobnuts) are, especially when they are paired with mushrooms. The secrets of success are softening the finely diced vegetables and herbs slowly, so as to bring out their depth of flavour; chopping the nuts roughly for a mixed texture (the rubbly bits give body, while the more floury bits help to thicken the sauce); and simmering the ragu slowly for about an hour, so everything comes together and steams up the kitchen windows. One option is to serve this with mashed potato, or polenta, or gnocchi made from potatoes or pumpkin, or long pasta – in which case boil 400-500g fresh egg tagliatelle or linguine in well-salted water. While the pasta is boiling, pour the ragu into a warm bowl, then, once the pasta is ready, either drain or use a spider to lift it directly into the sauce. Add a handful of grated cheese, too, if you like, then toss gently and serve this timeless dish immediately with lots of red wine. Serves 4 150g shelled hazelnuts or cobnuts, lightly toasted in a pan4 tbsp olive oil1 onion, peeled and very finely diced1 carrot, trimmed and very finely diced1 celery stalk, trimmed and very finely dicedSalt1 bushy sprig fresh rosemary 2 bay leaves, crushed but whole 250ml glass red wine1 small dried or fresh red chilli½ tin (200g) whole or chopped tomatoes A knob of butter 400g mixed mushrooms, sliced1 garlic clove, peeled and minced400-500g egg tagliatelle, or linguineGrated parmesan, to serve (optional) Using a knife or food processor, cut or pulse the nuts until they have a rough, sandy texture. Working in a heavy-based pan or casserole, warm the olive oil and soften the diced vegetables with a pinch of salt, plus the rosemary and bay leaves for about five minutes. Add the nuts and cook, stirring, for five minutes more. Raise the heat slightly, add the wine and leave everything to bubble for a while, then add the chilli, tip in the tomatoes, season with salt if necessary, and simmer over a low heat for 45 minutes. Meanwhile, melt the butter in a frying pan and, once it's foaming, add the sliced mushrooms and cook until they collapse and are just starting to take on some colour. Pull the pan off the heat, add the minced garlic, then tip the lot, along with any pan juices, into the simmering ragu. Cook for another 15 minutes, until the ragu is dense and tasty, then adjust for salt, if need be. Boil the pasta in well-salted water according to the packet instructions, then drain and lift directly into the ragu pan. Add grated parmesan, if you like, then toss well and serve immediately.
