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IS WEEK IN BUENOS AIRES

Italian
Eight newly produced documentaries will be in Buenos Aires in the second edition of the Italian Documentary Film Week to be held from 3 to December 8 in Space INCAA KM 0 Cine Gaumont (Avenida Rivadavia 1635).

films were accompanied Franco Brogi Taviani filmmakers ("Italian, hands-on") Maite Carpio ("Romero, the voice of the voiceless"), Anna Recalde Miranda ("land without evil") and Giancarlo Baudena (Strimpelli and grain Nazarene - The secrets of an ancient history. ")

"Italian, hands-on" about stories of Italians in Argentina, from the first wave of Italian immigration to this day, through a play between fiction and documentary.

Another film that will be is "Under the Celio Blue" by Edoardo Winspeare, which recounts the experience of a small nursery school located in the heart of Rome self-managed by teachers.

"Romero, the voice of the voiceless" by Maite Carpio, is another of the documentaries of the shows and tells the story the bishop of San Salvador, Oscar Arnulfo Romero, murdered while celebrating Mass on March 24, 1980.

will also "land without evil" by Anna Recalde Miranda, which has part of Paraguayan history and the coming to power of the current President Fernando Lugo told by two social activists.

"The pioneer of rotate" Enza Negroni is the story of the amazing life of Guglielmo Marconi (1874-1937), Italian electrical engineer and Nobel Prize winner in Physics in 1909, known for developing a system of telegraphy Wireless will also participate in the sample. Alessandro De Rossettom

will be "Holiday of war" which tells the tragic story 13,000 children of Lebanese who went to Italy for a holiday a month on ships chartered by Mussol but that the Italian government revenue in the war their stay in foreign land lasts for years.

"Flaiano: the best is over," Gianfranco Rolandi and Steve Della Casa, which tells the story of this writer Fellini in flight from Rome to Los Angeles for the five nominations ½ 8 and got off the plane in New York and returned to Italy, then ceasing all contact with the director of "Amarcord" is another of the films in the sample.

will also "Nazareno Strimpelli and grain secrets of an ancient history," leading expert on Italian in agronomy and genetics of the first half of the twentieth century.

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THE ITALIAN DOCUMENTARY FILM FLAVORS OF SICILY

fennel and anise, EGGPLANT AND OLIVE

Beyond the breathtaking beauty of Sicily, are one of the finest regional cuisines of Italy, full of all the influences have marked its history. Greek, Roman, English and Arabs have left their mark not only in the dialect spoken in the largest island in the Mediterranean but in the ways of preparing dishes and ways of giving the pleasure of wine. In addition to the flavors of the sea and the land found its fragrances and textures, with personality , distinct from those of other culinary boot italics. Sensuality states possessed by the legacy of centuries of invasions and domains. In the land of Pirandelo Luigi and Vincenzo Bellini, Leonardo and Giuseppe Tornatore Sciacia, eat like the gods.

Fennel and anise, eggplant and olives, tomato and capers make her Mediterranean essence and define their taste experience. Like the pasta to the Standard, inspired the creation of Bellini, very operatic and very of Catania in the east of the island tinged eggplant, tomato, basil and salted ricotta on the pallor of bucatinni . On the other hand, and to the north, in the great Palermo, this pasta long, hollow is the medium thick sauce to sarde, made with sardines, anchovies, parsley scented, pine nuts, onions and raisins. But our major finding was the arancino, a kind of rice croquettes stuffed with meat ragu, peas and diced caciocavallo cheese, we ate in Taormina, Agrigento, Syracuse and elsewhere. In the small island of Ortigia, facing the Ionian Sea, taste the typical Sicilian sausage, seduced by the anise.

course, dominates the cuisine of the sea thanks to tuna, swordfish, cod and dogfish, prepared grilled, pan or oven. In La Barca, a beautiful restaurant on the beach of Palermo helped us taste the fruit water, ten antipasti unimaginable three primi piatti (two pastas and risotto) and six secondi piatti, with plenty of fish, octopus, shrimp and sea urchins. For dessert, the cannoli were imposed, rolls stuffed with sweet ricotta and candied fruits, the classic cassata, fruit sorbet and honey nougat, almonds and cinnamon, of Arab origin. Another night, Naxo Giardino, we tested astice at La Griglia, a kind of small lobster prepared on the grill.

Each region has its specifications Sicilian cuisine, and the East still has a Greek influence, with a simple preparation and use of natural products like Sicilian garden eggplant. By contrast the western part of the island has more Arab roots, with preparation and richer variety, sophistication characterizes this region. The caponata di melanzane (aubergine stew) is an example of treatment that require dedicated vegetables, or il falsomagro, beef cutlet stuffed with ham, cheese and egg, or involtini alla Palermo, stuffed with bread crumbs, raisins, pine nuts , cheese and flavored with bay leaves and onion.

A separate chapter Mercer Island wines, dominated by the strain between Nero d'Avola red and Grillo strain among whites. Sicily is eighteen DOC (controlled designation of origin) and seven IGT (GI typical) almost throughout its territory. From town to town we were tasting the wines. Ragusa we delight in a court of Nero d'Avola (70%) and Cabernet Sauvignon (30%) of the classic house Duca di Salaparuta. Magnificent. And there was always more, fatter with Marsala, a DOC delicate and delicious, especially for desserts.

Sicily was a surprise. If you do not know, do not hesitate to take a plane and then rent a car to spend a wonderful time with very nice people, amid the monuments of Magna Graecia, with its modern superhighways and boutiques and, of course to enjoy its culinary excellence.

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Italian Cooperation Mission visited the Reclaiming Futures project