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African restaurants (1) |
African restaurants
The african food variety from region to region and much different meets between the countries of the Sahara band and those of the tropical forest of the Africa central. The islands then constitute a shape of cooking to its. In the continent the tightly dish is a course to base of meat, almost always accompanied from a rich juice of varied spices, also very spicy. To the place of the west bread is eaten the rice, the "ingera" (a thin tender and soft puff pastry made with a cereal called tef, the "fufu" a sort of polenta to base of flour of manioca, of mais, of millet, et cetera). The african dish perhaps most known is the "zighini", natinal dish for Etiopia, Somalia and Eritrea. It is constituted from cooked mutton in damp, accompanied from "berberè", a rich juice of spicy paprika, and varied vegetables. Also the chicken is very spread, from the chicken saka-saka to the chicken to the butter of arachide, dressed with the dongo-dongo, a spice that helps the juice to compact itself and to give it the its special taste. Other typical dish above in NorthAfrica is the "couscous" considered the dish for the party. The african cooking is also to base of fish, above in the islands and in the countries that are appeared on the sea specially abouding in fish. From not lose, the famous bananas fried, the sweets potatoes also their fried and the manioca boiled and fried. Here the restaurants where taste these special dishes also in Italy. |
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Chinese restaurants (9) |
Chinese restaurants
The chinese cooking is a healthy cooking made of vegetables served almost raw, of meat cut to smallface and of fish fished and served. The chinese philosophy lead us to discover the foods yin (cold), like the mushrooms and the sprouts of bambù, and the foods yang (warm), like the spices and the meats. four schools of cooking are recognized, each bound to a region: that Northerner characterized for the wide use of the pasta, or ravioli that spaghetti and tagliatelle, that Southerner (or cantonese) in which are used a lot of vegetables and rice. The large presence of the water characterizes all the eastern cooking, with agreeable fruits of sea and crustaceans, but also snatches and other varied of fish. Here the cooking is slower regards to the remainder of the country, with large use of the boiled, of the soup and of the braise; finally we find the west that is the cooking that is approached to the indian culture and of the center Asia in type, here the dishes are more spices and spicy, with large use of paprika and of the pepper. In type in the chinese restaurants in Italy the cooking is "occidentalizzata" with tastes except resolute and menu more or except for like in all locals. Here some of the locals presents in our country. |
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 Museums of Italy 3000 technical forms about the italian museums, from the Valle D'Aosta at the Sicily, from the sculpture at the painting, from the industrial archaeology at the ancient prints, the games of our forefathers and the crockery of the ancient romans... |  Painting, sculpture, photography... Every art's style in every places: galleries, castles, museums, cloister are the ideal frames to grant the works of the great artist of the past or contemporary; over 1330 exhibitions to let you know what you've lost and what's in programme in a few weeks. |
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 Zerodelta.net and bit 2006 2006 February 18 - As every year BIT reopenes his pavilions at FieraMilanoCity. This editions brings a lot of news: zerodelta.net will be at Pav 16/I stand D04. Come to meet us! |  Mind Games On Sunday 19th February Marconi Gallery (Cupra Marittima - Ascoli Piceno) will present “Mind Games”, a group exhibition curated by the artist Karin Andersen. |
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 La Soglia -sub(limen) June 25 - Four artists in comparison about the subject of the "treshold" like passage between material spaces or like symbol; at the Primo Piano Arte Studio Gallery of Vicenza. |  From Martini to Mitoraj. The modern sculpture in Italy 1950-2000 May 28 2005 - Collective show dedicated at the sculpture of the second half of the twentieth century prepared in superior lounge of the prestigious Palladiana Basilica in Vicenza. |
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