Il Palazzo Ducale Sangiovanni è un edificio storico, ubicato nell'antica città di Alessano in provincia di Lecce. Viene erroneamente indicato come “Palazzo Gonzaga”, ma la sua costruzione risale alla fine del Quattrocento, al tempo in cui Alessano era sotto la signoria dei Del Balzo. Il Palazzo, dopo i Del Balzo, ha ospitato i De Capua, i Gonzaga, i Brayda, i Guarini, gli Ayerbo d’Aragona. Ultimo proprietario è stato Antonio Zunica, al quale era stato portato in dote dalla moglie Luisa Riario-Sforza, nipote ex-uxore di Giuseppe Maria Ayerbo d’Aragona, ultimo feudatario di Alessano, morto di colera a Napoli nel 1837. Ai primi anni del 900, il Palazzo fù comprato da Carlo Sangiovanni, Enrico Sangiovanni ne è oggi il proprietario. Oggi il palazzo e' in perfette condizioni, molto ben tenuto dai proprietari, con un bellissimo giardino. Comod come logistica in centro al paese ma nel silenzio del suo giardino protetto dalle mura, si presta alla perfetta organizzazione di ogni evento speciale e ad una ospitalità lussuosa e rilassante.
We welcome you to Palazzo Saluzzo di Paesana, the largest and most complex noble palace in the city, built by Gian Giacomo Plantery between 1715 and 1722 on behalf of the Marquis Baldassarre Saluzzo di Paesana. The main apartment of the Saluzzo located on the main floor of the palace, which still preserves eighteenth-century furnishings and decorations among which the frescoed vaults and over-doors by Domenico Guidobono stand out, was intended by the current property as a space for private, corporate and cultural events , in the same spirit of the Saluzzo di Paesana family, who already at the time explored the avant-garde even outside the moral codes imposed by the eighteenth-century noble label.
Our history is our starting point, solidity and experience are the basis of our future. Family tradition and unity, passion and commitment: these qualities have helped us create a solid business that stands out in every sector. Today Podini Holding is synonymous with quality and excellence, in every field. We get the job done, we are flexible yet solid: these are the qualities that sustain our business. Awareness and dedication push our companies and partners to achieve increasingly better results, to reach the highest objectives together: excellence!
The Great Pyramid of Giza is the oldest and largest of the three pyramids in the Giza pyramid complex bordering present-day Giza in Greater Cairo, Egypt. It is also called the Giza Necropolis, and is the site on the Giza Plateau in Greater Cairo, that includes the Great Pyramid of Giza, the Pyramid of Khafre, and the Pyramid of Menkaure, along with their associated pyramid complexes and the Great Sphinx of Giza. It is the oldest of the Seven Wonders of the Ancient World, and the only one to remain largely intact. Based on a mark in an interior chamber naming the work gang and a reference to the Fourth Dynasty Egyptian Pharaoh Khufu, some Egyptologists believe that the pyramid was thus built as a tomb over a 10- to 20-year period concluding around 2560 BC. The Great Pyramid consists of an estimated 2.3 million blocks which most believe to have been transported from nearby quarries. The Tura limestone used for the casing was quarried across the river. The largest granite stones in the pyramid, found in the "King's" chamber, weigh 25 to 80 tonnes and were transported from Aswan, more than 800 km (500 mi) away.
Pisa is a city and comune in Tuscany, central Italy, straddling the Arno just before it empties into the Ligurian Sea. It is the capital city of the Province of Pisa. Although Pisa is known worldwide for its leaning tower, the city contains more than 20 other historic churches, several medieval palaces, and various bridges across the Arno. Much of the city's architecture was financed from its history as one of the Italian maritime republics. The city is also home of the University of Pisa, which has a history going back to the 12th century and also has the Scuola Normale Superiore di Pisa, founded by Napoleon in 1810, and its offshoot, the Sant'Anna School of Advanced Studies, as the best-sanctioned Superior Graduate Schools in Italy.
The city of Petra, the capital of the Nabataean Arabs, is one of the most famous archaeological sites in the world. Petra the world wonder is undoubtedly Jordan's most valuable treasure and greatest tourist attraction, and it is visited by tourists from all over the world. It is not known precisely when Petra was built, but the city began to prosper as the capital of the Nabataean Empire from the 1st century BC, which grew rich through trade in frankincense, myrrh, and spices. Petra was later annexed to the Roman Empire and continued to thrive until a large earthquake in 363 AD destroyed much of the city in the 4th century AD. The earthquake combined with changes in trade routes, eventually led to the downfall of the city which was ultimately abandoned. In 1812 a Swiss explorer named Johannes Burckhardt set out to ‘rediscover’ Petra; he dressed up as an Arab and convinced his Bedouin guide to take him to the lost city, After this, Petra became increasingly known in the West as a fascinating and beautiful ancient city, and it began attracting visitors and continues to do so today. Petra is also known as the rose-red city, a name it gets from the wonderful colour of the rock from which many of the city’s structures were carved.
Back in 1846, Antonio Rummo launches the family business of milling wheat and making pasta where the grain is good and the waters are pure: Benevento. Our three horses (Bruto, Bello, and Baiardo) pull the wheat from Puglia and Campania to our mill. You can still see them today on every package of pasta. The Italian President awards Cosimo Rummo the Leonardo Award of Excellence “Made in Italy” in honor of the firm’s innovation and product quality. Our pasta is healthy, gluten-free, eco-friendly, legume pasta and other that you can find in many shops through the country and on the website.
Portofino is an Italian fishing village and holiday resort famous for its picturesque harbor and historical association with celebrity and artistic visitors. It is a comune located in the Metropolitan City of Genoa on the Italian Riviera. The town is clustered around its small harbor and is known for the pastel-colored houses, exclusive boutiques and restaurants with fish specialties overlook the cobbled Piazzetta overlooking the harbor, where megayachts are docked. A path connects the Piazzetta to Castello Brown, a sixteenth-century fortress with an adjoining museum in which art exhibitions are set up and offers views of the town and the Ligurian Sea.
Pompeii was an ancient Roman city located in the modern comune of Pompei near Naples in the Campania region of Italy. Pompeii, along with Herculaneum and many villas in the surrounding area, was buried under 4 to 6 m (13 to 20 ft) of volcanic ash and pumice in the eruption of Mount Vesuvius in AD 79. Largely preserved under the ash, the excavated city offers a unique snapshot of Roman life, frozen at the moment it was buried and providing an extraordinarily detailed insight into the everyday life of its inhabitants. It was a wealthy town, enjoying many fine public buildings and luxurious private houses with lavish decorations, furnishings and works of art which were the main attractions for the early excavators. Organic remains, including wooden objects and human bodies, were entombed in the ash and decayed leaving voids that archaeologists found could be used as moulds to make plaster casts of unique and often gruesome figures in their final moments of life. The numerous graffiti carved on the walls and inside rooms provide a wealth of examples of the largely lost Vulgar Latin spoken colloquially at the time, contrasting with the formal language of the classical writers. Pompeii is a UNESCO World Heritage Site status and is one of the most popular tourist attractions in Italy, with approximately 2.5 million visitors annually.
In Italy, panettone comes with an often varied history, but one that invariably states that its birthplace was Milan. The word "panettone" derives from the Italian word "panetto", a small loaf cake. The augmentative Italian suffix "-one" changes the meaning to "large cake". The origins of this cake appear to be ancient, dating back to the Roman Empire, when ancient Romans sweetened a type of leavened cake with honey. In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities in the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionized the traditional panettone by giving it its tall domed shape by making the dough rise three times, for almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who also gave his name to a popular brand that still exists today. Specially baked for Christmas, you'll find many different types everywhere in Italy.
Once owned by the Pesaro family, this large Gothic palazzo in Campo San Beneto, was transformed by Mariano Fortuny into his own atelier of photography, stage-design, textile-design, and painting. The building retains the rooms and structures created by Fortuny, together with tapestries and collections. The working environment of Mariano Fortuny is represented through precious wall-hangings, paintings, and the famous lamps – all objects that testify to the artist’s inspiration and still give a count of his eclectic work and of his presence on the intellectual and artistic scene at the turn of the 19th century. The collections within the museum comprise an extensive number of pieces and materials which reflect the various fields investigated in the artist’s work organized under certain specific headings: painting, light, photography, textiles and grand garments.
Il Bar Pasticceria Converso prende il via nel lontano 1838, grazie ad una licenza di esercizio di confetteria, ottenuta dal capostipite della famiglia Converso. Ma è agli albori del secolo che Felice Converso, il nipote del fondatore, apre nella centralissima via Vittorio Emanuele, la liquoreria, nonché Bar Pasticceria Gelateria di Bra, di cui ancora porta il nome. Successivamente divenuto luogo di ritrovo degli anni novanta di proprietà della famiglia Boglione, oggi il Bar si effigia di un riconoscimento di tutto rispetto, infatti, grazie ai suoi illustri trascorsi storici e grazie all’unicità dei suoi interni, è diventato membro dei "Locali storici d'Italia", associazione patrocinata dal Ministero per i Beni e le Attività Culturali. Tutt’ora vengono riproposte le classiche specialità come: le caramelle genziana e menta, la pasticceria mignon dolce e salata, la pralineria, i braidesi di cioccolato al rhum, i gianduiotti, i gelati, i marron glace, i panettoni al moscato senza canditi, ma con un impasto arricchito da uvetta macerata nel moscato ed altre sorprese di fantasia dolciaria.
L'origine del prestigioso marchio Borsari nasce nella città di Verona, splendida città adagiata sulle rive dell'Adige e patria indiscussa del Pandoro. Nel lontano 1903, il mastro pasticcere Tiziano Golfetti ad aprire, dedicandolo alla Porta Borsari, il suo primo laboratorio artigiano. Dalle sue mani esperte nacquero numerose specialità dolciarie, tra cui in primis il tipico Pandoro morbido e profumato, ma anche Panettoni e Colombe con prelibate farciture alla crema e al cioccolato al profumo di vaniglia che, mastro Golfetti, memore delle mitiche "bursae", inseriva in astucci dipinti. Fedeli alla tradizione artigianale, che rese eccellente quei primi prodotti, i Muzzi, attuali proprietari dell'azienda Borsari, continuano a produrre mille specialità farcite, con la stessa cura dell'antica gloriosa pasticceria.
Since the Etruscan era, Pietra di Rapolano is the travertine stone extracted near Siena, in Tuscany. Its chromatic characteristics make it unique, very different from any other travertine, and capable of giving your project a modern look with classic elegance. Given the richness of its nuances, the Tuscan travertine lends itself to creating various environments; it is a material whose technical characteristics make it suitable for every use. Its volume, details, and expressions are worked to perfection.
Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. The modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the world and a common fast food item in Europe and North America, available at pizzerias (restaurants specializing in pizza), restaurants offering Mediterranean cuisine, and via pizza delivery. Many companies sell ready-baked frozen pizzas to be reheated in an ordinary home oven. The Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza. In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish, and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage
L'edificio, iniziato nel 1675 con impianto barocco, fu convento dei padri Filippini. Acquisito dallo Stato nel 1855 e risistemato con facciata eclettica da Alessandro Mazzucchetti, ospitò ministeri e uffici pubblici. Nel 1929 divenne Casa Littoria, sede provinciale del partito fascista. Fu in seguito intitolato a Felice Cordero di Pamparato, comandante partigiano con il nome di "Campana", impiccato nel 1944. Sede universitaria dal dopoguerra, ha visto nascere il movimento studentesco nel 1967. Restaurato da Pietro Derossi nel 1997 con Adriano Spada.
La Orsolon Restauri dal 1985 si occupa di restauri di dipinti murali, di dipinti su tele e tavole, di monumenti, di stucchi, di materiali moderni e contemporanei. La sete di sapere e l’esperienza hanno fatto crescere le competenze dello studio di restauro portandolo a realizzare progetti e proposte di intervento su beni complessi adottando, in alcuni casi, soluzioni innovative e sperimentali contribuendo alla diffusione di nuove metodologie di intervento. Da più di 25 anni la ditta è attiva nei vari settori del restauro al servizio di Soprintendenze, Enti Ecclesiastici, Enti Pubblici, Musei e privati. La Orsolon Restauri collabora con numerosi professionisti in vari settori della diagnostica e della conservazione, dal restauro dei lampadari antichi ai metalli, dal restauro del legno policromo al mobile.
Residenza Sabauda per la Caccia e le Feste edificata a partire dal 1729 su progetto di Filippo Juvarra, la Palazzina di Caccia di Stupinigi è uno dei gioielli monumentali di Torino, a 10 km da Piazza Castello, in perfetta direttrice. Costruita sui terreni della prima donazione di Emanuele Filiberto all'Ordine dei Santi Maurizio e Lazzaro (1573), è oggi proprietà della Fondazione Ordine Mauriziano, un ente governativo dedicato alla sua conservazione e valorizzazione. Riaperta al pubblico dopo importanti lavori di restauro, la Palazzina di Caccia -fra i complessi settecenteschi più straordinari in Europa- ha piena dignità museale con i suoi arredi originali, i dipinti,i capolavori di ebanistica e il disegno del territorio.
La Sabauda, situata oltre il Po, a due passi dalla iconica chiesa Gran Madre di Dio, è stata rilevata nel 2013 da Rosa Giorgio, estimatrice della pasticceria mignon. Mantiene l'arredo in legno e specchi di epoca primi novecento. Dietro le quinte opera l’esperto, nonostante la giovane età, pasticciere, il ligure Giorgio Vincentelli. Accanto a paste fresche, paste secche e salatini, realizzati in certosino minuscolo formato, troverete torte tradizionali quali la Sacher e la Tarte au Citron guarnita da un’elegante meringa. Con la bella stagione stanno per fare il loro esordio torte gelato e semifreddi, mignon anche le paste di mandorla, ripiene di ciliegia e amarena oppure profumate alla fragola o al cocco e i petit four. E all’ora di colazione l’invitante viennoiserie (brioche, croissant normali e integrali, pain au chocolat) permette di iniziare bene la giornata.