L'Italo-Americano

italoamericano-digital-8-7-2014

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CVI • N. 32 • THURSDAY, AUGUST 7, 2014 • GIOVEDÌ 7 AGOSTO 2014 FACEBOOK.COM/ITALOAMERICANONEWSPAPER Giogio Armani, an icon of "Made in Italy" italoamericano.com $ 1.20 DATED MATERIAL - DO NOT DELAY Continued on page 2 Giorgio Armani celebrates 80 years of Italian elegance "Estate Romana", Summer nights in the eternal city among beautiful monuments and sights sIlVIA sIMoNettI GIulIA louIse steIGeRwAlt At a time when many histori- cal Italian industries and brands are being sold to foreign compa- nies in order to survive the eco- nomic crisis, it seems even more important to celebrate the As far back as we know, to the days of the ancient empire, it seems that the Romans have been very good at enjoying their free time. Nothing has changed. It's called the "Estate Romana", literally "The Roman Summer", an ensemble of cultural events organized by the municipality of Rome and private cultural asso- ciations that takes place every summer starting in June and ending in late September. Over the years "L'Estate Romana" had became more and Continued on page 3 Rome's often-quiet Tiber River is a lively place to be during the "Lungo il Tevere" summer festival 80th anniversary of an icon of Made in Italy worldwide. Renowned stylist Giorgio Armani turned 80 this summer, yet both he and his collections look as young, fresh, and com- bative as always. Born in Piacenza, in northern Italy, Armani started his career in fashion as a window dresser for the Rinascente department store in Milan. In the mid 1960s he was hired by Nino Cerruti to work as a fashion designer. In collaboration with his friend and business partner Sergio Galeotti, Giorgio Armani opened a design office in Milan and worked as a freelancer for several companies, gaining Continua a pagina 13 BARBARA MINAFRA Paese che vai, piatto tipico che trovi. Conoscere l'Italia significa assaggiarla, scoprirne i sapori, le pietanze che la tradizione ha radi- cato in una regione e la cucina ha poi trasformato nei sapori classici dell'Emilia, del Piemonte, della Sicilia o della Calabria. Ogni volta che si chiede ad uno straniero cosa apprezzi di più del Belpaese ci si sente rispondere che si mangia bene e il cibo è buono. Ovviamente non c'è soltanto la pasta o la pizza a fare la differenza con gli altri Paesi anche se basterebbero questi due alimenti, preparati secondo le centinaia di ricette nazionali, a dimostrare che il gusto italiano è inimitabile. La caratteristica principale della cucina tricolore è la sua estrema semplicità, con molti piatti com- posti anche solo da 4 ingredienti, una qualità esaltata da dietologi e chef minimalisti, amata dai salutisti Un gusto per ogni regione: l'Italia si scopre anche nei piatti tipici

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