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Camira in Show: liked, memories and reflections on exposure photographic historian who has registered strong participation

CAMISANO IN MOSTRA, GRANDE AFFLUENZA E MOLTE RIFLESSIONI   

                           (segue riprese dell'inaugurazione)
Domenica 12 Settembre si è conclusa con grande partecipazione da parte di tutta la comunità, l’esposizione storico-fotografica denominata “Camisano in Mostra”, edited by Fabio Venturelli in close collaboration with Dr. Samuele Paoletti.
The exhibition was open 4 to 12 September has been aroused curiosity and sensitivity to the particular theme in the exhibition, over 60 years of history, traditions and culture from the community of Camira.

The number of visitors coming from outside the province, could also thanks to the 60 prints by as many related press articles from various archives and private institutions, discover events, news items and especially to develop reflections

Before

reflection developed by an architect of the country you have to observe the structural changes e urbanistici del territorio, dalla perdita di splendidi angoli storici di Camisano , al cambiamento e al miglioramento dei nostri beni architettonici (per l’anno prossimo sarà allestita una mostra ad doc per quanto riguarda la trasformazione urbanistica).

Seconda riflessione sottolineata soprattutto dai piu’ anziani del paese, è l’indebolimento e la perdita durante gli anni di tradizioni affini al culto a alla fede dei camisanesi, spariti usi, costumi e celebrazioni secolari.

Terza e ultima riflessione evidenziata dai piu’ giovani è la perdita costante di stimoli per i giovani e non solo. La perdita di spazi come l’Ex Oratorio che dagli anni 90 riversa oramai in abbandono, oppure la mancanza some events that have dissolved over the years back.

We also had perhaps for reasons of politically motivated termination of a socio-cultural fabric, which has created between camisanesi, collective individuality.

With this exhibition we wanted to incite the population of Camira you remember how old we were and how we are.

In conclusion I wanted to thank all the people who cooperated with the preparation of the exhibition, The parish of Camira and several private families exposed to the material and the municipal authority for having ordered the board room, the next event will be during the Christmas holidays in the hope of camisanesi revived in the minds of the desire to leave aside any prejudice of any kind is

Fabio Venturelli

Naruto Shippuden Fakku

lesson of September 13, 2010


On 13 September, second Monday of the month, we made the monthly Italian home cooking lesson in Kokura, Fukuoka
in the province. Generally, this lesson we do on the third Monday of the month, but the third Monday
of September is a holiday, is "Keirou no hi" (day of the elderly)
preparations, as usual, started at 12:50, the lesson at 13:30 and lasted until 16:30 or so.
We were in 13, 11 women and 2 men.

We are trying to achieve regional recipes, though not always the equipment and ingredients are the most suitable.


Menu - Noodles scented
- Pork Herbal
- Baba



noodles scented

150 to 100 of semolina flour

1 tablespoon Parmesan
nutmeg

2 zucchini extra virgin olive oil salt

walnuts, parsley and garlic

Mix the flour, Parmesan and nutmeg with plenty of hot salted water.

Pull the dough and make noodles, about 10 cm long, sprinkle with the flour.
Blend zucchini and a half with olive oil, nutmeg and salt. Slice the zucchini part of advanced age and fry in a little oil, drain them on paper towels. Season with salt and sprinkle with nutmeg. In the same pan, add more oil, a clove of garlic and cook the mashed squash. Season with salt.
Cook noodles, drain and add to the sauce to zucchini.
Serve, add the fried zucchini, chopped walnuts and a sprig of parsley.



Pork herb

400 grams of pork fillet

onion 1 clove garlic
parsley, oregano and sage

extra virgin olive oil salt and pepper

Heat a pan with ' oil, add garlic and onion. Sauté and add the meat cut into small pieces.
Cook on all sides of pork. Reduce the heat and add herbs, salt and pepper.
Continue cooking for 10 ~ 15 minutes.



Baba


120 grams of flour 20 g sugar
2 uova
70 gr di burro
5 gr di lievito secco
25 ml di latte tiepido
2 gr di sale
200 gr di acqua
200 gr di zucchero
rum (o succo di limone)
marmellata

(1) Mescolare il lievito con 10 gr di zucchero ed il latte tiepido e lasciar lievitare per 15 minuti.
(2) Sbattere le uova con il sale, unire nella ciotola della farina e continuare a mescolare, quindi aggiungere (1) (lievito).
(3) Amalgamare 10 gr di zucchero con il burro morbido.
(4) Aggiungere, a piccole quantità, (3) a (2), mescolando energicamente. Coprire con alluminio e lasciare lievitare sino al raddoppio (3 ore circa).

(5) Imburrare le formine per babà, mescolare (4) e riempire sino a poco più della metà le formine.
(6) Far lievitare (5) ancora per 30 minuti. Riscaldare il forno a 200°C e cuoce per 10 minuti, diminuire a 180°C e cuocere ancora 10 minuti. Far raffreddare.
(7) Sciogliere lo zucchero nell'acqua bollente, appena si raffredda aggiungere il rum (oppure il succo di limone).

(8) Immergere in (7) i babà, sgocciolarli e spennellarli con marmellata tiepida.

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And now, you mangiaaaaaaaa !!!!!! Finally!!




This is the table that is used both to make a demonstration of the recipes as a place to eat. I stood to the side to Mrs. Nobuko.

Today I was very busy and I forgot to take the photograph of the three plates full.
Also this time the menu was very successful and we had fun as always.