2005 Mathematics May Seminar



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Urban section

Service on the urban section starts at 05:45am and ends at 10:54pm, except for Sundays and public holidays when rides run from 05:50am to 10.10pm. This line provides 188 daily trips with a train leaving every 8 minutes during rush-hour. Each trip is approx. 20 minutes.



Extra-urban section

Service on the extra-urban section starts at 05:45am and ends at 11:06pm, except for Sundays and public holidays when trains run from 06:13am to 11.33pm. This line provides 43 daily trips with a train leaving every 25 minutes during rush-hour. Each trip is approx. 155 minutes long.



direction PRIMA PORTA

FLAMINIO

  

EUCLIDE

  

ACQUA ACETOSA

  

CAMPI SPORTIVI

  

TOR DI QUINTO

  

DUE PONTI

  

GROTTAROSSA

  

SAXA RUBRA

  

CENTRO RAI

  

LABARO

  

LA CELSA

  

PRIMA PORTA

  

direction FLAMINIO










direction VITERBO

FLAMINIO   




EUCLIDE   




ACQUA ACETOSA   




PRIMA PORTA   




SACROFANO   




RIANO   




CASTELNUOVO   




MORLUPO   




MAGLIANO   




MOROLO   




RIGNANO   




S.ORESTE   




PIAN PARADISO   




PONZANO   




CIVITACASTELLANA   




CATALANO   




FABRICA   




CORCHIANO   




CARDARELLI   




VIGNANELLO   




VALLERANO   




LA SELVA   




SORIANO   




SANTA LUCIA   




LA FORNACCHIA   




VITORCHIANO   




BAGNAIA   




VITERBO   




direction ROMA


Rome Street Maps

http://www.romanholidays.com/rome-map.htm
US Embassy Website (Rome)

http://www.usembassy.it/
US Embassy Website to the Holy See (Vatican)

http://vatican.usembassy.it/
Food
READ! - THE NEW TASTE OF TRADITION
Globalisation is not a hit, at least not as far as food is concerned.
That is why FIPE – The Italian Federation of Commercial Concerns – and ARSIAL – The Regional Agency for the Development and Innovation of Agriculture in Lazio – have decided to promote a network of restaurants where typical Roman cooking is once again the star of the show.
Ristorante Tipico (Typical Restaurant) means making the most of traditional cooking, promoting the regional gastronomic culture and bringing Roman

flavours back onto our tables. All of this is “the new taste of tradition”! 58 restaurants in Rome and the surrounding areas already sport the Ristorante Tipico-Cucina Romana (Typical Restaurant-Roman Cooking)

label!
All of the dishes on the typical menu form part of Rome’s gastronomic tradition and can boast at least 25 years of history. That is why whoever goes into a restaurant bearing the T of Typical can be sure of eating traditional Roman cooking. In this way customers have the chance to rediscover culinary traditions which risk being forgotten with today’s lifestyles.
The wine list features white, red and desert wines to be tasted and to accompany traditional Roman flavours and includes an extensive selection of DOC and IGT wines from the Lazio region. Roman cuisine restaurants have been certified by an institute which attests the menu’s conformity with Typical Restaurant characteristics.


  • Perhaps much to your surprise, what is known as "Italian cuisine" is a galaxy of regional cuisines. Every region in fact has its cuisine, contributing to the broader one with its own dishes. Probably the most important ones (of course the Italians hardly agree on this) are those of the region of

  • Naples (pizza, sfogliatelle, pastiera, babà etc.)

  • Bologna (lasagne, tortellini, ravioli, parmesan cheese, prosciutto-ham, Modena balsamic vinegar)

  • Sicily (pasta alla Norma, pasta con sarde e pinoli, caponata, melanzane alla parmigiana, scacciate, cassata etc.)

  • Liguria (the region of Genoa, with its very delicate natural Mediterranean ingredients and recipes, for ex. pasta al pesto)

  • Puglie (Apulia, for its "orecchiette" pasta , its whole wheat Altamura bread, its very imaginative Mediterranean first courses and fish dishes).

  • Tuscany is also famous for its steaks (bistecca alla Fiorentina) and sweets (Saporelli and Panforte of Siena, for ex.)

  • Abruzzi for its meat dishes

  • Milan for its "risotto" (rice) and the Christmas cake "Panettone“

  • Calabria for its very natural products, particularly tomatoes.


Background on what Italian cuisine should be
The Italian cuisine follows a combination of the following criteria.

(a) First of all food should be prepared with genuine and natural products.

(b) It should involve important cultural factors as attachment to the family, to tradition, and to the very important underlying cultural, ethical and moral aspects.

(c) It is a convivial cuisine: people should ideally enjoy meals together, strengthening family or friendly relations. Moreover, like in all Mediterranean cuisines, eating means sitting around the table, and exchanging ideas, values and emotions with other people, possibly having a different outlook.

(d) Food must have good taste, and it should be healthy too. Like all Mediterranean cuisines, there should be predominance of vegetables, and low content of meat, fish, and animal products.

There should be hence a correct low quantity of saturated fats and cholesterol, and an adequate intake of complex carbohydrates (as it occurs in pasta).

These are the distinctive features making the Italian cuisine rightfully famous. This is also why the peasant tradition survives.

A good sign is also that vegetarianism is becoming increasingly popular. By respecting the animals' rights to live, people find out that they eat and live better, and that they are healthier. In the Mediterranean countries vegetarians find also an ideal variety of food.


Avoid this restaurant!

ALCESTE AL BUON GUSTO




Pantheon Kristen Chisholm



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