L'Italo-Americano

italoamericano-digital-8-28-2014

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CVI • N. 35 • THURSDAY, AUGUST 28, 2014 • GIOVEDÌ 28 AGOSTO 2014 FACEBOOK.COM/ITALOAMERICANONEWSPAPER Ferruccio Lamborghini, the founder of the company that bears his name and is known for one of the most stylish and high-performance cars in the world italoamericano.com $ 1.20 DATED MATERIAL - DO NOT DELAY Continued on page 2 Lamborghini: Italian excellence from the fields to the racetrack The Riace Bronzes at the center of a national controversy sIlVIA sIMoNettI GIulIA louIse steIGeRwAlt In the beginning was the trac- tor. Surprisingly enough, farm machinery is the forefather of an icon of automotive Made in Italy that has also become a symbol of elegance and strength world- On a hot Summer day in 1972 Stefano Mariottini, close to the end of his vacation in Monasterace, decided to go snorkeling before returning to his regular life as a chemist in Rome. While diving 200 meters from the coast of Riace, at a depth of 6 to 8 meters, he sud- denly thought he saw a dead human body. He got closer but as he touched the arm emerging from the sand, he realized it was made of bronze. He began to push the sand away from the rest of what he discovered to be an entire statue. He then noticed Continued on page 3 The Riace Bronzes, two of Italy's greatest archaeological treasures wide: Lamborghini. The history of one of the most celebrated Italian supercars, which has recently turned 50, begins in the 1960s in the Emilia Romagna region, not too far from the birth- place of two other big automo- tive names: Ferrari and Maserati. Ferruccio Lamborghini was born in 1916 to a family of wine- makers. Always more interested in the mechanics of tractors than in farming itself, he pursued technical studies in school and served as a mechanic in the Italian Royal Air Force for a few years. Lamborghini was particular- ly attracted by high-performance Continua a pagina 14 BARBARA MINAFRA Ogni regione ha la sua spe- cialità culinaria. Visitare l'Italia significa tuffarsi in un mare di sapori e ricette che trasmettono l'eredità di civiltà contadine, di generazioni di pescatori di mare, fiumi e laghi, di montanari poco propensi ai contatti con il resto del mondo, ma capaci di rielabo- rare tutto quello che la natura fornisce, di isolani che hanno conservato ricette antiche come perle dentro le conchiglie, di gente povera che ha affinato la capacità di cucinare in maniera nutriente con quel poco che la miseria concedeva. Ma la cucina tricolore rac- conta anche le tante dominazioni straniere che l'hanno attraversa- ta, i prodotti arrivati con le con- quiste di nuove terre e l'insedia- mento di nuove sovranità, le mode gustose delle varie epoche Cucina fusion e di confine: la storia italiana passa nei piatti

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