Sicily with Sarah Murdoch | Rick Steves Travel Talks
In this travel talk, Rick Steves' Europe co-author and tour guide Sarah Murdoch describes Sicily's top stops — from Palermo to Catania, from Trapani to Taormina, and from sandy beaches to the steamy summit of Mount Etna — and explains practical travel skills, including how to dive into Sicily's unique cuisine and fine wines. Sarah also offers tips on Sicily's top ancient sights, its easygoing hill towns, its dynamic street markets, and surviving its sometimes-intense cities.
Planning a trip to Sicily? You’ll find lots of free travel information at
Recorded on March 3, 2018 • Rick Steves' Europe Travel Center
Written and Presented by Sarah Murdoch
Produced by Cameron Hewitt
Filmed and Edited by Zen Wolfang
Photography by Sarah Murdoch, Cameron Hewitt, Dominic Arizona Bonuccelli, and others
Graphics by Heather Locke and Rhonda Pelikan
© 2018 Rick Steves' Europe, Inc.
ricksteves.com
Republic of Ragusa
The Republic of Ragusa, or Republic of Dubrovnik, was a maritime republic centered on the city of Dubrovnik (Ragusa in Italian and Latin) in Dalmatia (today in southernmost modern Croatia), that existed from 1358 to 1808. It reached its commercial peak in the 15th and the 16th centuries, under the protection of the Ottoman Empire, before being conquered by Napoleon's French Empire in 1808. It had a population of about 30,000 people, of whom 5,000 lived within the city walls. It had the motto Non bene pro toto libertas venditur auro (Latin for Liberty is not well sold for all the gold).
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Sicilying Experiences: WINE TASTING
Wine tasting, cellars, wine and food tours in Sicily! Taste Sicilian wines and food among volcanoes and isles and visit Sicilian wineries! Not only wine events and wine tourism, but also an out of the beaten track way to experience the Sicilian territory. Book your stay in a wine resort on mt Etna or in Ragusa province and discover Sicilian grape varieties like Nero D'Avola, Cerasuolo di Vittoria, Etna, Malvasia and much more: make your stay in Sicily both luxurious and close to nature and to ancient cultural and gastronomic traditions. At the end of summer and in autumn you could also experience grape harvest.
RAGUSA, I SOMMELIER DI MONTALBANO
Una delle province più ricche della Sicilia, quattro ristoranti stellati e l'unica Docg dell'isola, il Cerasuolo di Vittoria. Viaggio nella delegazione di Ragusa dell'Associazione Italiana Sommelier. Ragusa, luglio 2017. Servizio di Simone Savoia
Northern Italian knife sparring
Coltello settentrionale - Northern Italian knife fencing
in the Scuola d'Armi Tigre di Giada (jadetiger.de)
The hits:
00:15 cut to the wrist
00:47 cut to the distal biceps tendon
harlem shake vittoria (RG)
Sicilian Food, Wine and Cooking
If you are looking for fine Italian wine and food, consider the Sicily region of southern Italy.
Sicily is an island in the Mediterranean Sea located off the southwest tip of Italy. Sicily was first inhabited about ten thousand years ago. Agriculture and animal raising date back well over four thousand years. Its rulers have included the Greeks, Romans, Arabs, Normans, Germans, and Spaniards, among others. This mountainous region is prone to volcanoes and earthquakes; in 1908 an earthquake and subsequent tidal wave killed eighty thousand people in the coastal city of Messina. Sicily's population is about five million, with an additional ten million people of Sicilian descent around the world.
Agricultural products include wheat, barley, corn, olives, citrus fruit, almonds, and, of course, grapes. Tomatoes, eggplants, and peppers are prominent in local cuisine. Sicily is Italy's second region for organic food. Many think that the Arabs introduced pasta to Sicily, which subsequently introduced it to the rest of Italy. Cattle, mules, donkeys, and sheep are raised. Sicily claims to have invented meatballs, The seas surrounding Sicily are bountiful, favorites include sardines, tuna, and swordfish. Sicily is famous for desserts, including frozen treats made with snow from Mount Etna.
Sicilian heavy industry includes petro-chemicals, chemicals, mining, and electronics. Tourism is a major factor in the Sicilian economy. Did you know that the Valle dei Templi in Agrigento on the Mediterranean Sea has some of the finest Greek ruins on earth?
Palermo, arguably the world's most conquered city, is Sicily's capital with a population of a little under seven hundred thousand. It is a definite tourist destination, with its numerous historical churches, museums, theaters, and Italy's largest botanical garden. Another urban tourist destination is Syracuse, dating back to Ancient Greece. The Greek writer Cicero described it as The greatest Greek city and the most beautiful of them all. Both earthquakes and World War II caused heavy damage, but many of the most interesting sites have been reconstructed.
Sicily devotes about a third of a million acres to grapevines, it ranks first among the 20 Italian regions. Its total annual wine production is about 213 million gallons, also giving it first place If Sicily were an independent country, it would rank seventh in the world for wine production. About 54% of its wine production is red or rosé (only a bit of rosé), leaving 46% for white. The region produces 19 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. Only a little more than 2% of Sicilian wine carries the DOC designation. Sicily is home to over three dozen major and secondary grape varieties, with more white than red varieties.
Widely grown international white grape varieties include Malvasia and to a lesser extent, Chardonnay. The best-known strictly Italian white varieties are Catarratto, Grecanico, Inzolia, and Grillo. The first three of these varieties are blended in the wine reviewed below.
Widely grown international red grape varieties include Syrah, Cabernet Sauvignon, and Merlot. The best-known strictly Italian red varieties are Nero d'Avola, Frappato, and Nerello Mascalese.
Sicily - Food and Wines - Wines
Contrasts are not the least of those things in which Sicily abounds. So perhaps it is not surprising that this ancient island boasts one of Italy's most modern wine industries of that a region noted chiefly in the past for strong and often sweet amber Marsala and Moscato has rapicly switched the emphasis toward lighter, dryer wines - whites and reds.
Sicily, the largest Mediterranean island, has more vineyards for wine than any other region. Production in recent years has reached awesome levels - frequently the greatest in volume among the regions. The westernmost province of Trapani alone turns out more wine than the entire regions of Tuscany or Piedmont or such wine nations as Hungary, Austria or Chile. But the proportion of DOC wine in Sicily's total is a mere 2.5 per cent and a major share of that is Marsala, which with some 22 million litres a year ranks among Italy's top ten DOCs in volume.
Marsala, which was devised by English merchant traders nearly two centuries ago, has remained Sicily's proudest wine despite decades of degradation when it was flavoured with various syrups and sweeteners. Recently it has enjoyed a comeback with connoisseurs, who favour the dry Marsala Vergine and Superiore Riserva with their warmly complex flavours that rank them with the finest fortified wines of Europe.
The only other DOC wine made in significant quantity in Sicily (about 2.5 million litres a year) is the pale white, bone dry Bianco d'Alcamo. Moscato di Pantelleria, from the remote isle off the coast of Tunisia, is among the richest and most esteemed of Italian sweet wines in the Naturale and Passito Extra versions. Malvasia delle Lipari, from the volcanic Aeolian isles,is a dessert wine as exquisite as it is rare.
The dry white and red wines of Etna, whose vines are draped over the lower slopes of the volcano, can show notable class, as can the pale red but potent Cerasuolo di Vittoria. Production of the others DOCs - the dry, red Faro and the sweet Moscatos of Noto and Siracusa - has been virtually nonexistent in recent times.
By contrast, a number of unclassivied vini da tavola are thriving. Increasingly prominent are the pale, faintly scented, delicately fruity whites which derive largely from native grapes such as Inzolia, Catarratto, Grecanico and Verdello. Such outsiders as Sauvignon and Chardonnay have also proved promising. Certain reds have achieved prominence, too, mainly those from such admired native varieties as Nero d'Avola (or Calabrese) and Nerello Mascalese and Perricone (or Pignatello).
The most admired brands in Sicilian tables wines - Corvo-Duca di Salaparuta and Regaleali - do not qualify under any DOC. Yet Corvo's consistent quality in dry whites and reds from grapes selected throughout the island has made them prizewinners at home and abroad. Regaleali from the Tasca d'Almerita family estate high in the island's central hills, has been producing white, rose' and reds that have won international acclaim.
The Region of Sicily distinguishes wines of consistent quality - whether DOC or not - with a Q, which appears on labels as a seal of approval.
Sicilian wine has not enjoyed universal success, however. In an era of dwindling consumption world-wide, much of the island's production is either shipped away as blending wine or designated for distillation into industrial alcohol.
The region's wine production - four-fifths of which is centred in cooperatives - has been gradually reduced as new emphasis has been given to premium quality. New methods of viticulture in the sunny, temperate hills are helping to realise wines of real character and individuality. Sicily has taken the lead in winemaking in the modern south as producers seem increasingly determined to live up to the promise that was so well known to the ancient Greeks.
Sicily - Wine Regions
Regional capital: Palermo. Provinces: Agrigento, Caltanisetta, Catania, Enna, Messina, Palermo, Ragusa, Siracusa, Trapani
Sicily is Italy's largest region (25,708 square kilometres) and ranks fourth in population (5,084,000).
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Verona Bologna Siena Palermo Genoa
Sorrento Rimini Pisa Bergamo Amalfi
Assisi Taormina Tuscany Lake Garda Portofino
Vineyards cover 164,500 hectares (First) of which registered DOC plots total 21,000 hectares (Fifth).
Annual wine production of 11,000,000 hectolitres (Second to Apulia) includes 1.5 per cent or 277,000 hectolitre DOC (Eleventh), of which more than 95 per cent is white.
DOC AREAS
Alcamo Or Bianco D'alcamo
Cerasuolo Di Vittoria
Etna
Faro R-Dr,
Malvasia Delle Lipari
Marsala
Moscato Dinoto
Moscato Di Pantelleria Naturale
Passito
Moscato Di Siracusa
OTHER WINES OF NOTE
Cellaro
Cerde`se
Duca Enrico
Libecchio
Menfi Rosso Nerello Siciliano
Rapitala` Rosso
Regaleali Rosso del Conte
Rubillo
Terre d'Agala
W-Dr Bianca di Valguarnera
Cellaro Bianco
Cerde`se Bianco
Corvo Colomba Platino
Corvo Prima Goccia
Donnafugata Vigna di Gabri Libecchio
Menfi Bianco
Regaleali Nozze d'Oro
Rincione
Terre di Ginestra
Verdello Siciliano
Others
Conti d'Almerita Brut
Inzolia di Samperi
Stravecchio Siciliano, Vecchio Samperi,
Villa Fontane Sollicchiato Bianco
Sicily is rightly famed for its food and drink, and the island's cuisine reflects the different cultural influences which have shaped Sicily over the centuries.
Sicily's rich desserts and pastries are famed far and wide. Cannoli, sweet tubes of ricotta, can be found all over Italy but those in Sicily are the original and the best. Arab influences show in the popular brightly-coloured sweets made of marzipan, and in the sinfully rich cassata, which comes in both ice cream and cake varieties, made from ricotta with bits of candied fruit and chocolate. Ice cream, gelato is another speciality, to be enjoyed during a leisurely evening passeggiata.
Sicily's home-grown products make for a rich and varied spread, ranging from bright oranges and lemons to tasty cheeses like pecorino. Seafood is another staple of the diet, particularly around the coastal towns. Pasta with sardines (con le sarde) is local favourite. Around Catania you will find pasta or pizza alla Norma (named after Catania boy Bellini's opera), with tomato, ricotta and aubergine. Couscous, eaten particularly in the west of the island, is another example of Sicily's mixed food heritage.
One of the treats of a hot day is a good granita. This refreshing slush of fruit and ice comes served with both a spoon and a straw, and is a delicious way to cool down in the sunshine. The most zingy flavours are fresh local lemons or the Sicilian oranges which can also be enjoyed as a freshly-squeezed juice (a spremuta).
Sicily's most renowned wine is Marsala, a dessert wine, but there are several good reds and whites from different parts of the island, including Etna, where grapes are grown on the fertile slopes of the volcano. Restaurants invariably offer a house wine, white or red, which is generally cheap, local and of reasonable quality. A speciality of the eastern coast is vino alla mandorla, made with almonds.
As well as all the local culinary specialities, you'll also find all the normal Italian foods like pizza and pasta in every variety. Cheap and tasty hot snacks can be bought from a tavola calda, rosticceria or a bar, where they'll heat sandwiches for you. You can stock up on picnic food at supermarkets or general stores, where they may make up rolls for you. Desserts sometimes seem like an afterthought in Italian restaurants; you can usually find a more inspiring (and economical) choice at one of the islands many pastry shops (pasticcerie).
The cuisine of Sicily is uniquely different from any other Italian region, strongly influenced by it's many conquerors. From the Greeks, to the Romans, the Arabs, the Normans, the French and the Spanish, each conqueror and wayfarer have strongly left their influence on the foods of Sicily. Not only have these foreign civilizations converged on Sicily throughout it's history with conquest in mind, but they usually brought with them new ingredients, customs and food traditions that remained long after they had left. Blend these foreign techniques with simple peasant ingredients, including the fresh catch of the sea, and pick of the garden, and Sicilian cuisine was born.
The basic ingredients used most commonly in Sicilian cuisine are those similar to other southern Italian regions, including olive oil, pasta, seafood, fresh fruits and vegetables, including of course the beloved tomato. The philosophy of Sicilian cooking can be found throughout Italy, where one cooks with what has on hand, or what can be found fresh at the market or in the garden, rather than starting with a recipe first, and then looking for the needed ingredients.
The range of dishes found in the cuisine of Sicily is extensive, making it quite difficult to categorize it easily. A favorite Sicilian appetizer might be the traditional Caponata, which is a hearty, full bodied mixture of eggplant and other mediterranean ingredients that is delicious served with crusty bread. Another favorite eggplant appetizer is Eggplant Sandwiches, which consists of breaded slices of eggplant sandwiched a slice of cheese in between, which is then fried a golden brown. Arancini, or small oranges, consist of fried rice balls stuffed with meat and cheese, and are another Sicilian delicacy which are served as an antipasto.
A first course in Sicily may be a simple Pasta con le Sarde, or Pasta with Sardines, considered by many to be the national dish, or Pasta with Cauliflower. A vibrant, tasty tomato based pasta made with fried eggplant which is topped with ricotta salata cheese is also commonly served, called Pasta alla Norma.
Soups may include beans, lentils, rice, fresh vegetables and many combinations of these ingredients. A Rice Timbale, or a baked casserole of rice, meats, eggs and cheese is another commonly served first course. Couscous, introduced to the Sicilians by the Arabs, can also be found on many Sicilian tables.
Meat is not as popular as seafood, since Sicily is an island and has an abundance of fresh catch available. Veal however is enjoyed, such as in the recipe for Veal Marsala. Beef, when used, is commonly ground and used for meatballs or meatloaf, which are served after the pasta, as a second course. The seafood available is extensive, but swordfish and tuna are very popular. Grilled Swordfish with Orange Sauce, might be something you would find, combining both the popular fish with citrus fruit which is found across the island. Tuna With White Beans would be a recipe that typifies Sicilian cooking at it's best. Sardines are prevalent, and are used as an appetizer, first course, or even a main course. Baccala, or dried salted cod, is another seafood specialty found in Sicily.
There is a vast selection of fresh vegetables and fruit available in Sicily, producing a stupendous range of dishes put together for flavor, as well as for appearance and aroma. Sicilians have perfected the art of food presentation, where even the most simple dish becomes a work of art. Favorite vegetables consist of fennel, such as in the recipe for Baked Fennel, fava beans, which might be served as Fave con Pecorino, onions, cauliflower, and artichokes which can be found prepared in a myriad of ways.
Sicily exceeds all other Italian regions in it's choices of sweets, fruits and ice creams. Marzipan, or sweetened almond paste is shaped into many forms and artistically colored. Cannoli, are tubular crusts filled with sweetened ricotta. The filling is flavored with candies fruits and nuts or chocolate. A Cassata, is a rich cake filled with a similar filling to the cannoli. Granita and ice creams or every imaginable flavor can be found at shops on every corner.
Cucina Siciliana: Authentic Recipes and Culinary Secrets from Sicily
Other recipes
Sicilian granite recipes
Sicilian cannoli recipe
Sicilian arancini recipe
Sicilian Cassata recipe
Caponata
Polpette of Nunnata
Sardinians a beccafico
Falsomagro
Pasta with Sardinians
Pasta alla Norm
Sicily | 2017 | Yi4K
Little snippet of our trip to Sicily.
Locations: Palermo, Zingaro, Cefalu, San Vito Lo Capo
Conosci l'Italia?
Conosci l'Italia? A questa domanda nel 1978 la rivista 2C, così si chiamava allora PleinAir, diede una risposta per l'epoca all'avanguardia: due caravan trainate da macchine Fiat 131 andarono alla scoperta degli angoli più segreti del Bel paese, in un itinerario di oltre diecimila chilometri. Il risultato fu un singolare documentario che testimoniava la bellezza dell'Italia meno conosciuta, ma soprattutto le occasioni che l'abitar viaggiando era capace di offrire a chi voleva scoprire il territorio in prima persona. Oggi come allora, il pleinair è uno strumento privilegiato per chi vuol vivere la vacanza in libertà. Questo video vi mostra come eravamo, ma soprattutto come siamo e saremo: protagonisti del nostro tempo libero. Buona visione!
Gli Anni Ruggenti - Film Completo Full Movie Pelicula Completa by Film&Clips
Gli Anni Ruggenti - Film Completo Full Movie Pelicula Completa by Film&Clips
Director: Luigi Zampa
Writers: Sergio Amidei, Vincenzo Talarico
Stars: Nino Manfredi, Gino Cervi, Gastone Moschin, Michèle Mercier
1937. Omero Battifiori è un giovane assicuratore che crede nel fascismo. Per ragioni di lavoro è inviato nel piccolo comune pugliese di Gioiavallata, dove viene scambiato per un gerarca del Partito Nazionale Fascista inviato da Roma a compiere un'ispezione politico-amministrativa.
The incognito visit of a fascist hierarc in a tiny country town shakes deeply the ruling class and their lack of integrity.
Apulia, 1936. Entre los capos locales se corre la voz de que llega de Roma un jerarca del Partido Nacional Fascista. La mafia teme que este inspector descubra sus turbios negocios. Su preocupación los lleva a confundir a un pobre corredor de seguros con el enviado de Roma. Así es como se desencadena una serie de equívocos que abren los ojos del joven Omero, que toma conciencia de la perversión de un régimen que explota a los más débiles y desvalidos.
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Gli Anni Ruggenti - Film Completo Full Movie Pelicula Completa by Film&Clips
Eremo Guido hotel Varenna Italy
Getting from the top of the hotel to the restaurant
1 MARZO 2014
Comitato di Base NO MUOS Ragusa. Autobus da Ragusa: partenza ore 13:00 via Epicarmo lato pala zama rientro ore 23:30 circa info prenotazioni 3936807920 o alla bottega dei popoli via carducci 5 Ragusa, sede No Muos via GB Odierna 212 tutti i lunedì, costo del biglietto euro 6,00
SICILIA e.......province
Movie maker realizzato in aula multimediale nell'ambito delle attività didattiche di GEOGRAFIA presso l'Ist. Comp. G.MARCONI.Ideazione della prof. Muscolino Fulvia realizzato da CACOPARDI Giorgio
Aeroporto Internazionale di Bari-Karol Wojtyla (Terminal partenze)
L'aeroporto Internazionale di Bari-Karol Wojtyla (Terminal partenze) è uno dei principali aeroporti italiani, nonché il principale aeroporto pugliese. Prende il nome dal vicino quartiere di Palese-Macchie ed è situato 9 km a nord-ovest del centro di Bari.
Serve l'intera città metropolitana di Bari, la provincia di Barletta-Andria-Trani, parte delle limitrofe province di Foggia e Matera.
Finale U13M Vicenza 2011
Vince l'Auxilium Schio di Remigio Grotto.
EU4 Venice #01 Hard/AI bonuses/Ironman Protect The Emperor!
next:
Preface: Venice, hard difficulty, ai bonus, ironman... These are the tips/ideas I've found to be most successful SO FAR. I thought I'd share to help others while at the same time asking for advice from those who have made it further. :)
so france, ottomans, austria are the typical top 3, with spain and portugal and england competing for second class... therefor i have to pick one to hang with, and make sure they win, so they can keep me safe. I picked france AND austria.
step 1: anex ragusa
step 2: vassal bosnia
step 3: vassal croatia
step 4: annex corfu
step 5: lika from hungary
step 6: annex naxos
step 7: go to 100 ships with naval idea to protect vs ottomans and land wars (i can hide my main army on an island and protect it with ships until wars end, so long as I am not the war goal)
step 8: annex abruzzi/pisa
step 9: annex aragon islands
notes:
1) 'Woops': Remember, you can't diplo vassalize, don't waste time trying.
2) 'Leader': Keep republican tradition above 89, you will lose 10 every 10ish years from random events, so this means you almost never want to keep a president longer than 1 term (boo)
3) 'Buildings': Get temple/constable/armory in every single province, don't give me that look, just do it. (this is the diff btw 12 gold/turn and on-time tech, vs 0 gold/turn and early tech, I like having the freedom extra money gives you, and I don't mind being on-time with tech rather than early, especially since I am using other peoples armies to win wars, not my own)
4) 'Quests': Make good use of quests, especially the +1 stability from prestige, and +gold from acquiring gold quests.
5) 'Diplomacy': Dedicate 1 diplomat to annexing vassals, and the other to keeping relations with austria/france/ottomans at max, unlock your 3rd diplomat as early as you can, by spending every bit of diplomatic power you have on naval idea, rather than diplomatic technology.
6) 'Survival': Keep overextention bellow 50%, keep aggressive expansion penalty on austria/ottomans bellow 60,
7) 'Trade': In the early game, switch your merchants to collect from alexandria/ragusa/venice... as soon as you have enough trade power (from mercantilism, prestige,light ships,and trade efficiency) to get more than 100% of the cash coming into venice (ie: if venice is getting 6, and you are getting 6.01, it is time!) Then switch to redirect trade from ragusa/alexandria over to venice... initially you'll need to use all of your light ships to keep venice above 100%, but you can slowly add light ships to the other nodes. All Halby EU4:
Austria First:
Austria Emperor:
Venice Short Summaries:
Poland Walkthru:
1.4 Savoy:
ANNA CLARA PEPI- ascea Marina 2011.avi
Premio Giornalistico Scolastico-Mauro Rostagno 1 parte
Al liceo Fermi di Ragusa il premio Rostagno 2011
Nando Dalla Chiesa: tante le zone d'ombra nelle istituzioni. Maddalena Rostagno: mio padre si è sacrificato per il futuro dei giovani
Premio Rostagno_ 2011
E' stato assegnato al liceo scientifico Enrico Fermi di Ragusa il premio giornalistico Mauro Rostagno 2011. La giornata conclusiva del percorso dedicato alla memoria del sociologo -- giornalista ucciso dalla mafia nel 1988 si è svolta stamani al teatro Alhambra a Calatafimi Segesta e ha coinvolto circa 600 ragazzi delle scuole superiori delle province di Trapani, Palermo e Ragusa. Come si legge nella motivazione della giuria di giornalisti presieduta da Roberto Morrione, presidente della Fondazione Libera informazione**, il liceo ha avuto il merito di aver posto il problema di come contrastare la mafia e gli interessi che la circondano, attraverso la realizzazione di una rete che, utilizzando internet, colleghi giovani, volontari, associazioni per una più incisiva azione sociale, culturale e civile.
Siamo felici di avere partecipato a questa manifestazione, ma sono offesa per quanto detto dal presidente del Consiglio, che ha pronunciato parole contrarie alla scuola pubblica, ma il cambiamento oggi sta nelle scuole, in chi crede nei ragazzi ed in iniziative come queste, ha detto Concetta Petrolito, insegnante referente del progetto nel liceo scientifico Enrico Fermi, che si è aggiudicato il primo premio. Gli studenti avranno la possibilità di visitare un'emittente locale. Il secondo posto è andato all'Istituto professionale 'Bufalinò di Trapani, terza l'Ipsia di Mazara Del Vallo, quarto l'Istituto tecnico per geometri 'Accardì di Petrosino, mentre il quinto posto è andato al liceo socio psico-pedagogico 'Almanzà di Pantelleria. Il premio nasce da un'idea del presidio di Libera a Calatafimi Segesta e vede la collaborazione dell'associazione Libera e della Fondazione Libera informazione.
Il percorso ha coinvolto quasi mille ragazzi che hanno studiato e approfondito i vari aspetti che caratterizzano in Sicilia l'informazione, i sistemi editoriali e i nuovi media nel racconto di mafie e antimafie. I cinque finalisti hanno potuto oggi realizzare una intervista a più voci a Nando Dalla Chiesa - Oggi ci sono larghissime zone d'ombra nelle istituzioni - ha detto il figlio del generale Carlo Alberto, ucciso con la moglie Emanuela Setti Carraro e l'agente Domenico Russo la sera del 3 settembre 1982, a Palermo - e chi si schiera sinceramente contro la mafia è oggetto di campagne di delegittimazione, nonostante i riflettori siano accesi più a lungo rispetto al passato.
Un saluto dalla platea è arrivato anche da Salvo Vitale che ha ricordato l'esempio di Peppino Impastato, mentre Maddalena Rostagno, figlia di Mauro, ha inviato un videomessaggio ai ragazzi. È importante raggiungere la verità processuale in aula - ha detto Maddalena Rostagno - ma anche continuare a ricordare. Mio padre aveva scelto Trapani e la Sicilia come propria terra, decidendo di sacrificarsi per dare ai giovani la possibilità di scegliere il proprio futuro.
** I lavori e le interviste di oggi sono stati esaminati da una commissione di giornalisti presieduta da Roberto Morrione, presidente di Libera informazione e dai colleghi, Nino Amadore del Sole24Ore, Antonella Lombardi, collaboratrice del portale Ansa Legalità, Elena Fava, presidente della Fondazione Giuseppe Fava e Rino Giacalone, giornalista de La Sicilia.
Liberainformazione
Sedotta E Abbandonata 720p Full HD (IMDB: 8.0)
Agnese, una ragazza siciliana di 15 anni, è sedotta e impregnata di Peppino, il fidanzato di sua sorella Matilde. Presto Vincenzo, il padre di Agnese, scopre tutto. Vuole costringere Peppino a sposare la disonorata Agnese, ma Peppino scappa e Vincenzo manda suo figlio Antonio a ucciderlo. A questo punto, Agnese va alla polizia per cercare di fermare gli eventi. Sono tutti portati in tribunale. Ma gli eventi non possono essere fermati, c'è ancora tempo per un falso rapimento. Un lieto fine è ancora possibile
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Azione, horror, commedia, fantascienza, animazione e altri video che siamo orgogliosi di presentarvi.
La Grande Guerra Fede e Valore mostra itinerante E.I.
Video Vittorioinnocente - Milan, Sala Visconti Sforza Castle. Traveling exhibition of the Italian Army The Great War. Faith and Value dedicated to World War I, prepared under the coordination of the Military Command and Army Lombardy scheduled until next January 17. Inserted between the events commemorating the centenary of the First World War, the event affects the entire peninsula to commemorate the contribution of all soldiers originating from all over Italy, in the trenches forced hundreds of kilometers from their families. The section of the exhibition organized by the General Staff Army, which will be exhibited in all the provinces of Lombardy, will end in Bergamo in September 2016. The set exposure offers a guided tour that winds through educational panels, documents, prints, photographs , period illustrations, memorabilia, uniforms. The panels have been set up by the Italian Army, while the original documentation belongs to the archives of the following public and private institutions in Milan: Civic Collection of Prints Achille Bertarelli Superintendency Fine Arts and landscape of Milan and the State Archives of Milan - Department of heritage and cultural activities and tourism and Historical Society Lombarda.
Video Vittorioinnocente – Milano, Sala Viscontea Castello Sforzesco. Mostra itinerante dello Stato Maggiore dell'Esercito Italiano La Grande Guerra. Fede e Valore dedicata alla prima Guerra Mondiale, approntata con il coordinamento del Comando Militare Esercito Lombardia e in programma sino al prossimo 17 gennaio. Inserita tra gli eventi commemorativi del Centenario della Prima Guerra Mondiale, la rassegna interessa tutta la penisola, per ricordare il contributo di tutti i soldati, originari di ogni parte d'Italia, costretti in trincea a centinaia di chilometri dalle proprie famiglie. La sezione della mostra curata dallo Stato Maggiore Esercito, che sarà esposta in tutte le provincie lombarde, si concluderà a Bergamo nel settembre 2016. L'allestimento dell'esposizione offre un percorso di visita che si snoda attraverso pannelli didattici, documenti, stampe, fotografie, illustrazioni dell'epoca, cimeli, divise. I pannelli sono stati approntati dall'Esercito Italiano, mentre la documentazione originale appartiene agli archivi delle seguenti istituzioni pubbliche e private milanesi: Civica Raccolta delle Stampe Achille Bertarelli, Soprintendenza Belle Arti e Paesaggio di Milano e Archivio di Stato di Milano – Ministero dei beni e delle attività culturali e del turismo e Società Storica Lombarda.