02 December 2015

NOTICIA 2

ESTA ES LA 2ª NOTICIA

La casa, construida hacia finales del siglo XVIII, consta de 2 plantas y “sabaya” o aprovechamiento bajo cubierta con un total de 6 habitaciones rústicas y sencillas, todas ellas con baño, y una zona común con fogaril y comedor.La casa, construida hacia finales del siglo XVIII, consta de 2 plantas y “sabaya” o aprovechamiento bajo cubierta con un total de 6 habitaciones rústicas y sencillas, todas ellas con baño, y una zona común con fogaril y comedor.La casa, construida hacia finales del siglo XVIII, consta de 2 plantas y “sabaya” o aprovechamiento bajo cubierta con un total de 6 habitaciones rústicas y sencillas, todas ellas con baño, y una zona común con fogaril y comedor.La casa, construida hacia finales del siglo XVIII, consta de 2 plantas y “sabaya” o aprovechamiento bajo cubierta con un total de 6 habitaciones rústicas y sencillas, todas ellas con baño, y una zona común con fogaril y comedor.La casa, construida hacia finales del siglo XVIII, consta de 2 plantas y “sabaya” o aprovechamiento bajo cubierta con un total de 6 habitaciones rústicas y sencillas, todas ellas con baño, y una zona común con fogaril y comedor.La casa, construida hacia finales del siglo XVIII, consta de 2 plantas y “sabaya” o aprovechamiento bajo cubierta con un total de 6 habitaciones rústicas y sencillas, todas ellas con baño, y una zona común con fogaril y comedor.

 

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    Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

    Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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    What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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    Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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