Embark

EMBARK

AGE OF ANTIQUITY

A NEW FESTIVAL IS

BORN NACE p.17

UN NUEVO FESTIVAL

SEQUESTERED HOT SPOTS

COMMENDED CUISINE

PUNTOS CALIENTES OCULTOS

COMIDA RECOMENDADA

EDAD DE antigüedad

09 / History of the Duomo in Florence: A History of Florence’s Cathedral / La Historia del Duomo en

Florencia: Historia de la Catedral de Florencia

23 / Barcelona’s Top 5 Secret / Cinco Secretos Principales de Barcelona 27

/ What to Visit in Cannes / Qué Visitar en Cannes

31 / 4 New Sweet Spots In Rome And Near By / 4 Nuevos Lugares Dulces Que Están En Y Alrededor De Roma

TABLE OF CONTENTS

09

23

31

17 27

EDAD DE LA antigüedad

A New Festival Is Born / Nace Un Nuevo Festival / Festival-cannes.fr

PUNTOS CALIENTES OCULTOS

SEQUESTERED HOT SPOTS /

AGE OF ANTIQUITY /

05

What To Visit In Cannes / Qué Visitar En Cannes / Ohho

s, y

0 of 9 / Fl Fl H o o i 13 renc ren sto i Fo / a: ce ry U G un na ’s C of T ra th H nd tia he is ath e n e Hi 23 to e de i ria d Du Pr R n R sto de ral om om in / om ry B ci la / o a pa ar / a of C 35 ce le at La in s C e / t La / la de lo h dr Hi Flo rín La e al sto r .c Cr ur Ba na I om n B ’ de ri en e s H rc te i Fr ea n a c g is e F T t d r g a l m to , lo on o vie el e: n C es r a p r re ce i A a en D a m sa of nd w / 5 de t B ci uo H a H w C a m S T ar de la om er av His ith / o isto ec F o v C en Sm re ue q ry M av é L iar Re Fr el ith t nt ue an ia ci en ie e r aur / / Ba Re / ent En pe ch C nz rr in ,y tr ul f M o o c M li ca o su evi as ar r S al s M F R t t yn e e e i á c e s s r r ce co h D. et , C ta n Hi os ll de Un Ve he Pe C ge f H ca he ta do f M bl erv e é ,V eg aes s a et tro nd al e

Stories

COMIDA RECOMENDADA

COMMENDED CUISINE /

31 4 New Sweet Spots In Rome And Near / 4 Nuevos Lugares Dulces Que Están En Y Alrededor De Roma / Tavoleromane

Su

revie

nt lle ce o Ex reci , es s, P nt te ra ran / au au st est op Re R Sh t des ea an to 21 Gr Gr la es m d Ge Rada ll, ino, ro an e St am at / l C a . i ne co ter ce en in D isi ía / o la Ni Bu av h e G Cu ater C G / / / l e l a e al Ge fu ri 29 alue lent er late nc ría V cel ve ate nd cco l o o Ex W Cio Pr co a ho r / ic C t im pe en ima 34 lliss Su er, h t lís Be r, up Au el B pe r, S L. / / my Su pe orge 37 ne rono r, Su J i t pe / te / W talas Su nt ran To a u / ur ta s s 38 esta r Re w R pe

CONTENTS

AGE OF ANTIQUITY

05

09

AGE OF ANTIQUITY / Story

23

31

History of the

duomo in

florence a History of Florence’s Cathedral

/ Melanie Renzulli

Florence’s cathedral of Santa Maria del Fiore, also known as the Duomo, is the city’s symbol and most recognizable building. This iconic church also has a fascinating history.

{ EDAD DE ANTIGüEDAD / Artículo {

10 / AGE OF ANTIQUITY / Story

{ EDAD DE ANTIGüEDAD / Artículo {

«

The Duomo shines gloriously at night / Brilla gloriosamente durante la noche

/ Martin Sojka

«

F

11 / AGE OF ANTIQUITY / Story

lorence’s Duomo was built upon the remains of the

fourth century cathedral of Santa Reparata. It was

initially designed by Arnolfo di Cambio in 1296, but its main feature - the massive dome - was engineered according to the plans of Filippo Brunelleschi. He won the commission to plan and build the dome after winning a design competition, which pitted him against other Florentine artists and architects, including Lorenzo Ghiberti. Work on the dome began in 1420 and was completed in 1436.

Brunelleschi’s dome was the most ambitious architectural and engineering project of its time. Before Brunelleschi submitted his design proposal, the construction of the cathedral’s dome had been stalled because it had been determined that building a dome of its size was impossible without the use of flying buttresses. Brunelleschi’s understanding of some of the key concepts of physics and geometry helped him solve this problem and win the design competition. His plan for the dome included inner and outer shells which were held together with a ring and rib system. Brunelleschi’s plan also employed a herringbone pattern to keep the bricks of the dome from falling to the ground.

These construction techniques are common practice today but were revolutionary during Brunelleschi’s time.

Santa Maria del Fiore is one of the largest churches in the world.

Its dome was the world’s largest until the construction of St. Peter’s Basilica in Rome, which was completed in 1615.

The eye-catching façade of Florence’s Duomo is made of polychrome panels of green, white, and red marble. But this design is not the original. The exterior that one sees today was completed only in the late 19th century. Earlier Duomo designs

by Arnolfo di Cambio, Giotto, and Bernardo Buontalenti are on view at the Museo del Opera del Duomo.

“

Brunelleschi’s dome

was

the most

ambitious

“

and

architectural engineering

project its time

« «

Top / A statue of Filippo Brunelleschi was created to honor his creation / Era creado para honor su creación / Kathy A. Clark

Right / The view from inside the Duomo is one that shouldn’t be missed / Dentro del Duomo es spectacular / Philipp Klinger

« «

of

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{ EDAD DE ANTIGüEDAD / Artículo {

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«

Throw a coin in the Trevi Fountain and make a wish / Tira una moneda en la fontana de Trevi y hace un deseo

/ JunobyJuno

« { EDAD DE ANTIGüEDAD / Artículo {

14 / AGE OF ANTIQUITY / Story

La Historia de la

fuente más grande

de roma aprende el proceso de construirla

{ EDAD DE ANTIGüEDAD / Artículo {

/ CameliaTWU

15 / AGE OF ANTIQUITY / Story

L

a Fontana de Trevi (en italiano Fontana di Trevi) es la mayor (con 26m de alty 20 de ancho) y más ambiciosa de las fuentes barrocas de Roma.

cuando el papa murió. La contribución duradera de Bernini fue cambiar la situación de la fuente al otro lado de la plaza para que quedase frente al Quirinal (de forma que el papa también pudiese verla y disfrutarla). Aunque el proyecto de Bernini fue desechado en favor del de Salvi, hay muchos toques del primero en la fuente tal como fue construida.

La fuente está situada en el cruce de tres calles (tre vie), marcando el punto final del Aqua Virgo, uno de los antiguos acueductos que suministraban agua a Roma. En el 19 adC, supuestamente con la ayuda de una virgen, los técnicos romanos localizaron una fuente de agua pura a sólo 22 km de la ciudad. Esta Aqua Virgo corría por el acueducto más corto de Roma directamente hasta los Baños de Agripa y fue usada durante más de cuatrocientos años.

El golpe de gracia a la vida urbana de la Roma clásica tardía fue la rotura de los acueductos por parte de los asediadores godos. Los romanos medievales quedaron reducidos a pozos contaminados y las peligrosas aguas del Tíber, que era también usado como cloaca.

Los concursos se habían puesto de moda durante el Renacimiento y el Barroco para rediseñar edificios, fuentes e incluso la Plaza de España. En 1730, el papa Clemente XII organizó otro concurso sobre la fuente que Nicola Salvi perdió, a pesar de lo cual recibió el encargo.

Los trabajos empezaron en 1732 y terminaron en 1762, mucho después de la muerte de Clemente, cuando el Neptuno de Pietro Bracci fue situado en el nicho central. Domando las aguas es el tema del gigantesco proyecto que cae, mezclando agua y roca tallada, hasta llenar la pequeña plaza. Dos tritones guían el carro de concha de Neptuno, domando sendos caballos de mar (hipocampos).

La costumbre romana de construir una bella fuente al final de los acueductos que traían agua a la ciudad fue resucitada en el siglo XV, con el Renacimiento. En 1453, el papa Nicolás V terminó de reparar el acueducto Aqua Virgo y construyó una simple pila, diseñada por el arquitecto humanista Leon Battista Alberti, para anunciar la llegada del agua.

El telón de fondo de la fuente es el Palacio Poli, al que da una nueva fachada con un orden gigante de pilastras corintias que enlazan las dos plantas. En el centro está sobrepuesto un arco del triunfo robustamente modelado.

En 1629 el papa Urbano VIII, encontrando la fuente anterior insuficientemente dramática, pidió a Bernini que hiciese algunos dibujos para ella, pero el proyecto fue abandonado

El nicho o exedra central enmarcando a Neptuno tiene columnas exentas para mejores luces y sombras. En los nichos flanqueando a Neptuno, Abundancia vierte agua de su urna y Salubridad sostiene una copa de la que bebe una serpiente. Encima, unos bajorrelieves

{ EDAD DE ANTIGüEDAD / Artículo {

16 / AGE OF ANTIQUITY / Story

2

“

La fontana de

es la

trevi

3

mayor

más y

ambiciosa de las

fuentes

“

barrocas

ilustran el origen romano de los acueductos. Los tritones y caballos proporcionan un equilibrio simétrico, con el máximo contraste en su pose y disposición (para 1730 el Rococó ya había florecido en Francia y Alemania).

Nicola Salvi murió en 1751, con su obra a medio terminar, pero antes se aseguró de que la fea firma de un barbero testarudo no estropease el conjunto, escondiéndola tras una vasija esculpida. La Fontana de Trevi fue terminada en 1762 por Giuseppe Pannini, quien sustituyó las suaves alegorías presentes por esculturas planas de Agripa y Trivia, la virgen romana.

La fuente fue restaurada en 1998: la piedra fue limpiada y se instalaron bombas de circuito cerrado y oxidadores. Según la división administrativa actual del centro de Roma, la fuente está situada en el rione de Trevi.

{ EDAD DE ANTIGüEDAD / Artículo {

1

« « « «

4

1 / The Trevi Fountain is a unique experience / Es una experiencia única

/

Alberto Tullio

2 / Leon Battista Alberti designed the Aqua Virgo / Diseñó el acueducto Aqua Virgo /

Alberto Tullio

3 / Famous sculptor Bernini designed the fountain / El escultor hizo el diseño de la fontana

/ Renzodionigi

4 / Pope Clemente XII was in charge of the fountain’s construction / Era encargado construir la fuente / E.oculto

« « « «

17 / AGE OF ANTIQUITY / Feature

A NEW FESTIVAL IS

BORN relive the most historic events of the cannes film festival /

Festival-Cannes.fr

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18 / AGE OF ANTIQUITY / Feature

«

Every year, many celebrities attend the film festival / Cada año, hay muchas personas famosas al festival

/ Sasha Arijanto

«

NACE UN NUEVO FESTIVAL Vive otra vez los eventos hitóricos del festival de cannes /

{ EDAD DE ANTIGüEDAD / Artículo {

Festival-Cannes.fr

19 / AGE OF ANTIQUITY / Feature

“T

he Festival is an apolitical no-man’s-land, a microcosm of what the world would be like if people could make direct contact with one another and speak the same language.” Jean Cocteau

The International Film Festival was created on the initiative of Jean Zay, Minister for Education and Fine Arts, who was keen to establish an international cultural event in France to rival the Venice Film Festival. The first edition of the Festival was originally set to be held in Cannes in 1939 under the presidency of Louis Lumière. However, it was not until over a year after the war ended that it finally took place, on 20 September 1946. It was subsequently held every September – except in 1948 and 1950 – and then every May from 1952 onwards. The Festival de Cannes, which is managed by a Board of Directors, was registered as an “Association loi de 1901” (or non-profit association in France) in 1972.

The Marché initially attracted a few dozen participants and offered a single screening room. Today, 10,000 buyers and sellers from around the world flock to Cannes every year, making it the number one international market for film professionals. When it opened back in 2000, the Village International, which showcases film industries from around the world, hosted 12 countries and 14 pavilions. Ten years later, it accommodated 50 countries in 58 pavilions located around the Palais des Festivals.

A RAPIDLY GAINED INTERNATIONAL REPUTATION While early editions of the Festival were primarily a social event from which almost all of the films went away with an award, the appearance of stars from around the world on the Festival’s red carpet and increasing media coverage quickly earned it a legendary international reputation. In the 1950s, the Festival became more popular thanks to the attendance of celebrities such as Kirk Douglas, Sophia Loren, Grace Kelly, Brigitte Bardot, Cary Grant, Romy Schneider, Alain Delon, Simone Signoret and Gina Lollobrigida.

of the

aim

festival

DISCOVER, PROMOTE, SUPPORT Awarded for the first time in 1955 to the film Marty directed by Delbert Mann, the Palme d’Or replaced the Grand Prix, which had been awarded to the best film In Competition until then. “The aim of the Festival is to encourage the development of the art of filmmaking in all its forms, while fostering and maintaining a spirit of collaboration among all filmmaking countries” (extract from the Festival policy, 1948.)

In the 1960s, two independent selections were created in parallel to the Official Selection: the Semaine Internationale de la Critique in 1962 and the Directors’ Fortnight in 1969. Before 1972, the films that competed in the selection were chosen by their country of origin. From 1972 onwards, however, the Festival asserted its independence by choosing the films that would feature in the Official Selection for itself.

“

the

is to

encourage the development of the

{ art { of

FILMmaking

In 1978, Gilles Jacob was appointed Director-General. That same year, he created the Un Certain Regard selection and the Caméra d’Or award, which goes to the best first film presented in any of the selections. The Leçon de Cinéma (Cinema Masterclass) was delivered for the first time in 1991 by Francesco Rosi. Since then, a number of other famous directors have taken their turn to talk about their artistic career and their views on film. Similarly, the first Leçon de Musique (Music Masterclass) was given by Nicola Piovani in 2003 and the first Leçon d’Acteur (Acting Masterclass) was delivered by Max Von Sydow in 2004. In 1997, on the 50th anniversary of the Festival de Cannes, the world’s greatest directors came together on stage to award the Palme des Palmes to Ingmar Bergman. In 1998, Gilles Jacob created the Cinéfondation, a selection for short and medium-length films produced by film schools from around the world. This entity grew in 2000 with the opening of the Résidence, a place where young directors can come to work and complete their screenplays. It expanded further in 2005 with the creation of the Atelier which helps some twenty directors to secure funding for their films each year.

“

Important heritage films, which used to be screened as thematic retrospectives, have, since 2004, been presented at Cannes Classics, a selection that presents restored copies, tributes to filmmaking and documentaries about cinema. In 2007, to celebrate 60 years of the Festival de Cannes, 33 of the world’s greatest directors were invited to take part in the anniversary film, To Each His Own Cinema, each shooting a 3-minute short film about the rooms in which films are projected in cinemas. Since its creation in 2010, the new section entitled Cannes Short Film has grouped the Short Film Competition and the Short Film Corner in a complementary dynamic that aims to offer an overall view on the worldwide production of shorts.

BRINGING FILM PROFESSIONALS TOGETHER With the creation of its Marché du Film in 1959, the Festival took on a professional dimension that encouraged networking and interaction between all those involved in the industry. Also worthy of mention are the Producers Network, which provides producers from around the world with a forum for discussing their projects, and the Short Film Corner, an area dedicated to short films, both of which were launched in 2004.

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“E

l Festival es una tierra de nadie apolítica, un

microcosmos de lo que sería el mundo si los

hombres pudieran relacionarse entre sí directamente y hablar el mismo idioma”. Jean Cocteau El Festival Internacional de Cine fue creado por iniciativa de Jean Zay, ministro de Educación Pública y Bellas Artes, que deseaba implantar en Francia un evento cultural internacional capaz de rivalizar con la Mostra de Venecia.

Organizado en primera instancia en 1939 bajo la presidencia de Louis Lumière, no fue finalmente hasta un año después del final de la guerra, el 20 de septiembre de 1946, cuando tuvo lugar en Cannes

“

la primera edición del Festival. Se celebró anualmente en septiembre (excepto en 1948 y 1950) antes de trasladarse al mes de mayo a partir de 1952. El Festival de Cannes, una asociación regida por la ley francesa de 1901 y gestionada por un Consejo de Administración, fue reconocido como de utilidad pública en 1972.

RAPIDA ADQUISICION DE UN RENOMBRE INTERNACIONAL Si bien las primeras ediciones del Festival lo convirtieron en un evento mundano durante el cual casi todas las películas repartían con un premio, la llegada de estrellas de todo el mundo a sus escaleras y su mediatización siempre en aumento contribuyeron a forjar rápidamente un renombre internacional y legendario. En los años 50, el Festival ganó en popularidad gracias a la presencia de celebridades como Kirk Douglas, Sophia Loren, Grace Kelly, Brigitte Bardot, Cary Grant, Romy Schneider, Alain Delon, Simone Signoret, Gina Lollobrigida…

DESCUBRIR, PROMOVER, ACOMPAÑAR

El

del

objetivo

festival ES FOMENTAR EL

{ arte {

del

desarrollo

“

Concedida por primera vez en 1955 a la película Marty de Delbert Mann, la Palme d’or sucedió al Grand Prix que se entregaba hasta entonces a la mejor película en Competición. “El objetivo del Festival es fomentar el desarrollo del arte cinematográfico bajo todas sus formas y crear y mantener un espíritu de colaboración entre todos los países productores de películas” (extracto del reglamento, 1948). En los años 60 nacieron dos secciones: Semaine Internationale de la Critique en 1962 y la Quinzaine des Réalisateurs en 1969. Hasta 1972, las películas que podían acceder a la selección eran designadas por su país de origen. A partir de esa fecha, el Festival afirmó su independencia convirtiéndose en el único responsable de decidir sobre la Selección oficial de las películas.

cinematográfico

En 1978, Gilles Jacob fue nombrado Delegado General. Ese mismo año, creó la sección Un Certain Regard y el premio de la Caméra d’Or, que recompensa la mejor película novel, incluyendo todas las secciones.

Basándose en el mismo principio, la primera Clase de Música tuvo lugar en 2003 con Incola Piovani y la primera Clase de Interpretación lo hizo en 2004 con Max Von Sydow. En 1997, con ocasión de la Ceremonia del 50e aniversario del Festival de Cannes, los directores más importantes del mundo se reunieron en el escenario para conceder la Palme de Palmes a Ingmar Bergman. En 1998, Gilles Jacob creó la Cinéfondation. La entidad se desarrolló en 2000 con la inauguración de la Résidence, donde jóvenes directores acuden para llevar a buen puerto la escritura de su guión. Y más adelante, en 2005, con el Atelier, que ayuda a una veintena de directores al año a encontrar financiación para su película.

Proyectadas en el marco de retrospectivas temáticas hasta 2004, a partir de esa fecha las obras del patrimonio se presentan en Cannes Classics, una selección que reúne las copias restauradas, los homenajes a las cinematografías y los documentales sobre el cine. En 2007, para celebrar los 60 años del Festival de Cannes, se invitó a 33 de los más destacados directores de todo el mundo a participar en la película aniversario A cada uno su cine (Chacun son cinéma), dirigiendo cada uno en 3 minutos un cortometraje sobre el tema de la sala de cine. Desde 2010, la nueva entidad “Cannes Court Métrage” reúne en una dinámica complementaria la Competición de los cortometrajes y el Short Film Corner para ofrecer un panorama completo de la creación mundial en formato corto.

LA CITA DE LOS PROFESIONALES DEL CINE Con la creación de su Marché du Film en 1959, el Festival adquirió una dimensión profesional que explotó para fomentar los encuentros y los intercambios entre los diferentes miembros de la industria cinematográfica. En concreto, en 2004, lanzó el Producers Network, que permite a los productores de todo el mundo compartir sus puntos de vista sobre sus proyectos y el Short Film Corner, una cita dedicada a los cortometrajes. En sus inicios, el Marché solo atraía a unas cuantas decenas de participantes y sólo disponía de una sala de proyección. Actualmente, 10.000 compradores y vendedores de todo el mundo se reúnen anualmente en Cannes, lo que lo convierte en el primer mercado profesional mundial. Inaugurado en el año 2000, el Village International, el escaparate de las cinematografías internacionales, recibió entonces a 12 países y ocupó 14 pabellones. Diez años más tarde, recibe a 50 países en 58 pabellones organizados en torno al Palais des festivals.

{ EDAD DE ANTIGüEDAD / Artículo {

21 / AGE OF ANTIQUITY / Feature

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22 / AGE OF ANTIQUITY / Feature

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SEQUESTERED HOT SPOTS

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SEQUESTERED HOT SPOTS / Story

31

s ’ a n o l e c r

Ba

T

t e r c e S op 5

s n o i t c a tr

discover

at

na

n places

in barcelo to visit

Smith / Tom

uncommo

L

ast year Barcelona hit a new record with the number of tourists visiting the city coming

in at 7,390,777 tourists! That’s over 4 times the population of the city. So when you’re on

the tourist route in the Catalan Capital, one thing that you probably won’t feel while surrounded by the masses of tourists is the authenticity of the city. One way to stay in total authenticity is to rent Barcelona accommodation in the form of apartments.

One also needs some peace and quiet from time to time. That’s not to say that you shouldn’t visit all the famous landmarks like La Sagrada Familia, and Park Güell, but rather that you should take a day or two to go off the beating track in order to find the hidden gems of the city. How do you find them if they’re hidden? Don’t worry, this article has got that covered. { PUNTOS CALIENTES OCULTOS / Artículo {

24 / SEQUESTERED HOT SPOTS / Story

«

{ PUNTOS CALIENTES OCULTOS / {Artículo {

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el Parc d of the in Germa Marcel lloso /

e ravi st in th es ma Get lo berinto a/ El la rt o ’H t D Laberin

«

25 / SEQUESTERED HOT SPOTS / Story

1 Collegi d’Arquitectes This one is a little bit different. It isn’t really a hidden gem in terms of being free from tourists, as the area is one of the most densely packed in the entire city, however, when you’re by Barcelona Cathedral in Plaça Nova, why not turn around for a second to view this building? What will you notice that everyone else hasn’t? Well along the facade of the building is a work of art by Pablo Picasso himself. It’s a unique piece of art because it’s the only piece of outdoor artwork ever done by the artist, and it has been right under everyone’s noses all along. Why not snap a picture? / Ahm3d3sa

4

Monestir de Pedralbes This is also a lovely place with amazing views and few tourists, even in the summer. The monastery was built in the 1300s and is a great example of Gothic architecture in Catalonia. In order to get here you may want to catch a train to Reina Elisenda. You can take the metro to Palau Reial or Maria Cristina, but it’s quite a walk away. / Horitzons Inesperats

3 CosmoCaixa If you’re traveling in a family then visiting the science museum is a brilliant diversion. It’s fun for all ages with many science exhibits, a digital planetarium, and a mock rainforest complete with the tropical critters that inhabit it (and where it actually rains from time to time). The tree that extends the entire height of the building is over 300 years old. So when you visit Barcelona, enjoy a gratifying tour of the city by passing by the places that haven’t even crossed the majority of visitor’s minds. Harriet Freeman is the content manager at OK Apartment Barcelona, a company that specializes in providing the best accommodation Barcelona has to offer. / Tom Perry { PUNTOS CALIENTES OCULTOS / Artículo {

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Casa L’Ardiaca This building was a palace until the last century when it became the city’s historical archives. It was originally built in the 1100s but was drastically renovated in the 1500s.

You can also see the roman wall from the inside of the building on the bottom floor. / MorBCN

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2 Parc del Laberint D’Horta This attraction is literally a hidden gem.

It’s very hard to find and you may have to stop and ask for directions (there are normally students around because it’s located near a campus). What will amaze you about this romantic park is not only its sheer beauty, but also the fact that there is hardly a soul in sight.

What’s more is that entry is incredibly cheap at only €2.23 and on Wednesdays and Sundays it’s free. You can count on the fact that this park will always be a hidden gem as they limit visitors to a maximum of 750 per day. / Marcel Germain

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annes, bellísima ciudad francesa en la Costa Azul, al sur oriental de Francia. Es famosa principalmente por su festival de cine y por ser frecuentada por personas de la alta sociedad, amantes de las discotecas de moda, del lujo, de las playas elegantes y de las compras.

A pesar de tener fama por ser una localidad orientada a unas vacaciones, algo snob, se pueden descubrir lugares fascinantes e interesantes, como la parte vieja de Cannes donde todavía están visibles los restos de la antigua muralla y las islas que están en frente de Cannes, Îles de Lérins y Île Sainte Marguerite, con bellísimas playas privadas. Se dice que la ciudad fue descubierta por Lord Brougham cuando todavía era una pequeña aldea. Os recomiendo algunos lugares interesantes para ver en Cannes:

Boulevard de La Croisette El boulevard es el mejor lugar para pasear, ir de tiendas, y si te gusta observar a la gente. / Villagiolife

Nice stroll, great restaurants, excellent value Gavin D. / 06.20.2012 / Dublin

El Puerto El puerto es para admirar los fantásticos yates de los famosos y ricos huéspedes de la ciudad. / ToursEuropa2008

El Mercado Cubierto Este pequeño mercado en Cagnes es uno el del más atractiva de la región, animada, fragante y ofreciendo una opción muy amplia de la carne fresca, de la fruta, del vegetales, de las flores y más. / Vanessa Cox

El Festival Cine

Islas de Lérins

La mayoría son privadas y el acceso puede costar 30 euros al día (incluyendo tumbona y sombrilla). Las playas públicas están muy llenas y están en el oeste de la ciudad. Si estáis buscando una playa más tranquila la mejor elección es ir a las Islas de Lérins. Aquí las playas son maravillosas, y a veces se organizan espectáculos con fuegos artificiales. / Pilar AzaÃta

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Las Playas

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En frente de Cannes hay dos islas pequeñas que ¡merecen una visita! La más pequeña es Ste Honorat, en la que hay un monasterio y las maravillosas ruinas del antiguo castillo. Se pueden comprar productos gastronómicos típicos de la zona a los monjes. La isla más grande es Ste Marguerite, que también alberga un castillo y varias tiendas, bares y restaurantes. Un billete de ida y vuelta a esta isla cuesta solamente 5 euros / Lenasurlaroute

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El edificio del festival de cine de Cannes no es muy bonito pero es muy importante para la ciudad y el mes de mayo de cada año se vuelve. Está en el centro de Cannes, y es un gran lugar para ver. / 42Jules

Le Suquet is an uphill walk from the Cannes harbour on a narrow cobble stoned street or downhill if you go from the Church at the top. There are lots of restaurants the whole way. It has a great atmosphere at night and is a good place to have a meal. The restaurants at the bottom are more expensive than the ones towards the top. Can recommend one called L’Enoteca and another called Poivre et Sel “Salt and Pepper”. The first one is near the top on the right hand side and Poivre et Sel is further up the top on the left. You can walk further up from the top and turn left to head to the Church which overlooks the town of Cannes. It is a lovely view in the evening!

Le Suquet La parte antigua de la ciudad con pequeñas callejuelas llenas de restaurantes y pequeños negocios. Desde las ruinas del castillo tiene una fantástica vista. / Orgutcayli

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New

Sweet Spots

in Rome and near by Discover perfect destinations to curb your sweet tooth

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/ Tavole Romane

Italian desserts are one of a kind and should not be missed Los postres italianos son únicos y deliciosos / Samantha Decker

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R

ome is really seething with food-related new openings and

initiatives! Over the last few months we have witnessed a

number of new interesting openings. And we want to provide you with a quick anticipation of four new “sweet” spots which stood out right away from their start. Write it down…we are looking forward to receiving your comments if you go visit them!

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3

4 I Dolci di Nonna Vincenza

The Sicilian tradition from Catania (north east Sicily) directly to Rome in a brand new finely dark brown furnished sale point, packed with delicacies from “Trinacria” (so ancient Greeks referred to Sicily, hinting at the three tips). You can find fresh cannoli, cassata, pistachio sweets, buccellati and almond paste cookies as well as rosolio liquors and takeaways. Curious to learn more? Just take a look at Katie Parla’s post (she is also the author of the picture reproduced here). Address: Via Arco del Monte (Campo de’ Fiori) 98/a 98/b Roma, phone 06.92594322. Open Mon-Sun 07:30-21:00.

Biscotteria Suljma

Really worth mentioning is the project of Alessandra Ripanti, a “lab” of “natural patisserie” minding eco-sustainability. You can find large selection of “black and white” cookies and sweets prepared only through biological and fair trade ingredients. Our special thanks to our reader Ada B. for pointing this out! Address: C. Maciocco 10, Cava dei Selci – Marino (RM), phone 06.31050117 – 333.7743237.

Open Tue-Fri 16:30-19:30, Sat 10:00-13:00 and 16.30- 19.30.

Wonka Chocolate

candies and so on. You can find also specific chocolate products for people affected by celiac disease or who cannot tolerate peanuts, hazelnuts and milk. Address: via Tuscolana 1388/B Roma, phone 06.71543000. Open Mon-Sun 10:00-14:00 and 15:00-20:00.

Bakery House

Here we go with a perfect “Made in USA” style dictating the design of the interiors as well as reception formulas and menu. So, breakfast menu featuring pancakes, plumcake, granola yogurt,…. For brunch you can choose among the classical-style scrambled eggs with bacon, French toast, ham and cheese omelet, bagels and sandwiches, sweets form the breakfast menu along with orange juice and American coffee; Lunch and Dinner (a sort of savory brunch) and Tea. They also accommodate takeaway requests and home-deliver (neighboring areas). And may the brunch be finally the answer to those who claim that Rome lacks a real American-style one? Here Gillian @ gmcguireinrome point of view! Address: Corso Trieste 157 b/c Roma, phone 06.94377841. Open Tue-Fri 8:00 -23:00, Sat-Sun 9:00-19:30 (closed on Mondays). Twitter @BakeryHouseRoma.

A pastry-chocolate shop originated from an idea of three young people. Using Collefiorito ingredients, the shop offers (of course) chocolate blocks in different size, pralines, ice-cream, confetti, { COMIDA RECOMENDADA / Artículo {

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Bellissima Cioccolateria Gelateria

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Radames21 / 07.29.2012 / Rome

Wonka Chocolate lega il suo nome al film Willy Wonka e la fabbrica del cioccolato.. troverete 3 simpatici e fascinosi ragazzi in questa cioccolateria di una volta, arredata con gusto elegante, offre una varietà infinita di prodotti al ciocolato, creazioni, cioccolata calda, uova di pasqua e regali di natale per tutte le tasche. Inoltre ci sono circa 30 tipi di praline prelibate in vendita al kilo. da provare anche i dragées: frutta secca ricoperta di cioccolato al latte, bianco o fondente. tutto meraviglioso, anche le creme spalmabili al pistacchio e cacao. Inoltre troverete un banco di gelato artigianale per l’estate, gelato di altissima qualitá, il migliore della zona.

La panna e la cialda sono incluse nel prezzo! Infine yogurt frozen con vari aromi e grattachecche completano l’offerta estiva. Da andarci assoluamente, tornarci, e ritornarci. Voto 10 :)

2 / Biscotteria Suljma is a unique bakery with green practices panadería única que usa métodos sustenables

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3 / Wonka Chocolate offers chocolatey delights in various forms muchos tipos de chocolates que son muy deliciosos /

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Wonka Chocolate

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1 / I Dolci di Nonna Vincenza offers authentic Greek Trinacria

4 / Bakery House is the perfect place for American-type sweets / Es un buen lugar para comprar dulces americanos /

Bakery House

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Interview with French Master Chef Hervé Laurent and His Recipe for Fish, Vegetables and Cream of Caviar Freelance travel writer Maralyn D. Hill, The Epicurean Explorer, is President of the International Food, Wine & Travel Writers Association.

Maralyn focuses on food, spas, travel, and wine, while still covering meetings, incentives, and corporate assignments.

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t is always a pleasure to interview a French Master Chef you know personally and enjoy. While visiting London in 1996, Brenda Hill and I took a class at Le Cordon Bleu with French Master Chef Hervé Laurent. That was the beginning of continuing friendship as Hervé seems like a younger brother. We featured Hervé in our first book in 2001 and co-authored a book with him in 2005.

His career continued to blossomed when he went with the Paul Bocuse Institute in Lyon. Chef Laurent’s captivating personality, sense of humor and liveliness are contagious. In 2009 he convinced me to attend Bocuse d’Or opening up a sense of knowledge and skill beyond my experience. I had to return in 2011. { COMIDA RECOMENDADA / Artículo {

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the

MOST REWARDING part of the job is

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GUESTS

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Amongst vegetables and meat, pastries are a favorite of Chef Laurent / Él le gustan los postres muchísimo / Vivienne

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His career in France was as high as one could achieve at the Bocuse Institute and also representing them worldwide on various assignments. So, Chef Laurent did not hesitate to follow his surgeon wife to Latin America when her internship in Lyon was completed. He said, “I knew I could cook anywhere in the world.”

Soon after arriving, he opened the School for Culinary Arts (SCARTS) www.scarts.com. Chef Laurent said, “The need was obviously in Latin America for people to learn and improve their ability to earn a good income for a reasonable investment. I started with a small school and it has grown to have 300 students a year with a one and two year program. I teach French techniques and apply them to local ingredients. Originally, most of my students were from Latin America, now, they come from all over, so I teach { COMIDA RECOMENDADA / Artículo {

in French, Spanish and English. Fortunately, I have been able to place my students in exceptional outlets worldwide, including Michelin or Relais Châteaux as well as other fine establishments.” Before we share Chef Laurent’s recipe, let me tell you a little more about his background.

CityRoom: How early did you start cooking and know you

wanted to keep at it?

Chef Laurent: I started cooking when I was 8 years old. My

mother had to work 12 hours a day, coming back

home at 7:30 pm, very tired, and I made everything

possible to cook for her and my little brother.

Every day, I was visiting my godmother, living next

to the house, and watching her cooking wonderful

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Authentic Provencale Cuisine and Wine

traditional French cuisine like jams, sausages, stuffed chicken, and pastries. For Christmas, my aunt visited us preparing marvelous desserts. I wanted to be a pastry chef!

CR:

I know you focus on fresh local ingredients, when did your awareness of their benefit start?

CL:

My mother and godmother always had a vegetable garden. When I studied in a cooking school, we were in the middle of Nouvelle Cuisine.

Paul Bocuse taught me cooking from the market.

I have been cooking local and natural products for 30 years.

CR:

Do you have a favorite type of food?

CL:

Farm vegetables, as I could not eat meat without fresh vegetables. I enjoy duck, pigeon and lamb and I love cooking sauces (French cuisine is famous for that) and pastries.

CR:

What are your favorite cooking utensils?

CL:

Copper, cast iron, clay and knifes.

CR:

Where do you go to eat?

CL:

When I am not working, I bring home dishes from my classes. My wife says: “Better food at home, and best service!” In some occasion, we choose real typical food, like pasta done by an Italian Chef or tapas (finger food) done by a Spanish Chef.

While traveling we love going to Award Winning Restaurants such as Michelin or Relais Châteaux.

CR:

I know you have consulted, judged, and taught worldwide. What has been one of your most challenging and rewarding memories?

CL:

There are several. The Panamerican Games, with 21,000 meals a day. A few nights we had to cook without electricity and water on the floor. We cooked with gas and grills, in the dark. It was fun!

A lady student told me one day, “You saved my marriage.” She was serious. “Now my husband come back home earlier, we enjoy meals and life.” I like the idea of making people happy! The most rewarding part of the job is pleasing guests.

What a wonderful moment when customers arrive at the restaurant tired, angry, and leave with a smile… remembering the dish and the special atmosphere for a long time.

Totalastronomy / 11.11.2011 / Cambridge, UK

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Following the recommendation of a colleague, we went to Au Moulin Enchante for lunch today. We made the reservation on-line and were phoned within 15 minutes to confirm. The restaurant is opposite the Acropolis conference centre. Don’t be put off by the industrial scale building development in this part of the city -- it’s temporary and will transform the heart of Nice. And it does not affect the restaurant. There are tables outside, but November is too cold for that.

Inside its cosy, authentic, and welcoming.

Tables are close together. A fixed price menu at €21 is a bargain, but I think it’s only available at lunchtime. There are no printed menus - it’s all neatly written out on chalk boards. There was a choice of about 8 entrees and 8 plats (main course), meat and fish. Importantly, the food here is locally sourced (apart from the salmon of course), seasonal, and Provencale. It’s all in a different part of the universe to the tourist trap restaurants in the Cours Saleya. My wife’s magret de canard was perfect, and I tucked into parmetier of beef “Rossini Style” i.e. with a slice of grilled fois gras. We had a half-litre bottle of cotes de provence rose.

Prices: they are moderate for Nice, but bear in mind that all decent restaurants in Nice will seem expensive to a first-time visitor.

The wine is attractively priced. I doubt that there is a better provencale restaurant at these prices. There’s a little room at the back seating about a dozen people. It’s a great table to book for a group.

We recommend making reservations because this place gets swamped if there is a large convention or trade show at the Acropolis.

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LOCAL FISH and VEGETABLES, CREAM of CAVIAR {Serves 10}

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• 1 kg (about 2.25 lbs) Local Fish (white fish like cod or from the river like pike) • 20 g (slight ¼ teas) Salt • 2 Eggs • 500 ml (about 2 cups) Double Cream • 1 Carrot • 2 Zucchini • 1 Bunch Local Herbs • 1 Cabbage • 200 ml (about 6 ¾ oz) Double Cream • Caviar

Super, Super, Super Restaurante Jorge L. / 09.10.2010 / Gava

Method: 1 / Cut the vegetables in small cubes – only use the green part of the zucchini along with the carrot.

2 / Cook the vegetables in boiling water 30 seconds – refresh in iced water, then dry on paper – keep in the fridge – add salt to the boiling water and plunge the cabbage leaves 30 min – keep the same way.

3 / Cut the fish in big cubes – keep chilled, along with the broken egg and the cream.

4 / In a food processor (the bowl has been placed in the fridge with its knife) blend the fish 30 seconds, then add salt, egg and mix 30 seconds more, gradually add the cream until thick, place the mixture in the fridge.

5 / Mix the fish with the cubes of vegetables.

6 / Place the plastic wrap on the table – add the cabbage leaf then 2 soup spoons of fish mixture – twist the plastic film to obtain a round shape then cook with a steamer, 15 to 20 min.

7 / Prepare the sauce: boil cream without seasoning.

8 / Serve the fish, caviar on top of the sauce, decorate with strips of carrots and zucchini.

Soon we will share another recipe from Hervé that he prepared as our Celebrity Chef of our International Food Wine & Travel Writers Association Conference at Sea on Holland America Line. He always welcomes questions, inquiries and visitors.

You can reach him at info@scarts.com.sv { COMIDA RECOMENDADA / Artículo {

Maravillado es como nos quedamos todos mis amigos al salir del restaurante Osmosis (Barcelona, Spain) el viernes pasado. Nunca opino sobre restaurantes pero a partir de ahora voy a hacerlo tal y como me recomendó el que nos llevó a este restaurante. No suelo ir a cenar a sitios tan buenos como éste pero a partir de ahora lo haré. Vale la pena ir una vez a cenar y gastarse un poquito más (unos 50€ por persona) que ir dos veces a sitios de 25-30€. Bueno... depende de cada uno. Quedamos super contento del trato recibido y de los platos delicatessen que cenamos en el menú degustación. Yo nunca hubiera dicho que es mi tipo de restaurante... hasta que lo he probado.

Sinceramente...hay que probarlo! Ahora tengo ganas de ir al medio día y probar el Con Gracia, Montiel y estos restaurantes que reciben tan buenas críticas.

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Bottom Left / Chef Laurent greatly enjoys teaching other growing chefs/ Chef le gusta enseñar / M.D. Hill Top Right / The recipe shared by Chef is truly a delicious treat / Esta receta es deslicioso / Hervé Laurent

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