The tastes of the sardinian cooking respect the traditions and the cult for the genuine, are divided between land and sea. The "malloreddus to the campidanese" typical dish of the sardinian cooking to taste in any occasion, "culiscionis de patata" that ravioli of potatoes, "proceddu a su schidoni" the piglet of milk to the skewer, "sa cassola de pisci" or rather the soup of fish, the "burrida" always a dish of fish with gattucci of sea, "sebadas" o "seadas" typical sweet of the zones of the inside. To taste the fragrange and aromas of our wonderful island there are restaurants that cook these speciality.
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corso Vercelli 369, Torino (TO)
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via Rondissone 6, Torino (TO)
 
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Jeune fille rousse (Jeanne Hébuterne), 1918 Modigliani and the Montparnasse Adventure
On 22 January 1920 Amedeo Modigliani was taken, unconscious, to the Hôpital de la Charité in Paris and died there two days later at the age of only 36, struck down by the then incurable disease of tubercular meningitis that he had miraculously managed to survive twenty years earlier.
I civili accolgono le truppe americane. Monreale, Sicilia, Luglio 1943 Robert Capa Retrospective - Monza
A major exhibition dedicated to Robert Capa, the greatest photojournalist of the 20th century, will be held at the Arengario in Monza, from 7th October 2018 through 27th January 2019.
 

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