New and exciting archaeological discoveries are perpetually being made in Rome. All these are covered in this new edition, which also visits the ancient Roman port city of Ostia and the imperial villa of Hadrian at Tivoli.

    This text consists of an illustrated guide to all the major sites in twelve main areas in central Rome, and four in Greater Rome, including the Capitoline Hill, Roman Forum, Colosseum, Mausoleums of Augustus and Hadrian, the Circus Maximus, Catacombs, Ostia, and Tivoli.

    The end of the sixteenth century was marked by the Inquisition and Counter-Reformation, a background of ideological war against which, despite all odds, brilliant feats of art and science were achieved. No artist captured the dark, violent spirit of the time better than Caravaggio, variously known as Marisi, Moriggia, Merigi, and sometimes, simply M. As art critic Robert Hughes has said, "There was art before him and art after him, and they were not the same." Robb's masterful biography "re-creates the mirror Cravaggio held up to nature," as Hilary Spurling wrote in The New York Times Book Review, "with singular delicacy as well as passion and panache."

    Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine.In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease.Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds.This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites.Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore."A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.

    Steeped in that mesmerizing landscape and full of unforgettable characters, "The Hills of Tuscany" is a celebration of life, an affirmation of traditions, friendship, and neighborly ties.

    If the weather was fair, the streets would be teeming with life. Women would be haggling with pushcart vendors in Sicilian and broken English over pieces of fruits and vegetables. Other vendors in horse-drawn wagons would be chanting their wares amid the song of the ragman's bell and the iceman's bellow. Growing up in this place was like having one foot in mid-twentieth-century United States and the other in mid-eighteenth-century Sicily." So begins Vincent Schiavelli's captivating story of coming of age in the Italian section of Brooklyn. In a series of witty vignettes, Schiavelli describes the social customs and secret recipes he learned from his grandfather, a Sicilian master chef, as well as the tenements, gangs, dances, holiday celebrations, and funerals that defined the culture of the neighborhood.

    Presenting 80 gorgeous color images, photographer Shin Otani offers a cat's-eye view of the city that has enchanted travelers for centuries. Peering through the morning mist, prowling along the Grand Canal, or basking in the golden Mediterranean sun, the cats of Venice embody all the mystery and grace of old Europe. Stone and terra-cotta plazas, languid canals, windows with brightly painted shutters, and spiraling wrought iron set the stage for the ramblings of these lucky cats. At once a portrait of Venice's famous felines and an homage to a magical place, The Cats of Venice will delight lovers of both the city of canals and its favorite four-legged citizens.

    The illustrations are lush, detailed and deeply reflective of not only the look of Venice, but its very soul, its moods, its history-weighted sadness' Italian Food & Wine Magazine, January 1999 In this book, Sally Spector, who is from Chicago and now lives in Venice, takes us on a mouth-watering culinary trip; her historical love affair with food quite literally gives us a taste of Venice. Each page is beautifully illustrated with the text written in her own hand, sharing her personal impressions of this beloved city. It also provides practical Venetian recipes along with the history of Venice and its long relationship with food, and the ingredients are illustrated in stunning pen, ink and pastel drawings. Sally reveals historical anecdotes about Venice, its food, herbs, spices and cooking implements, as well as buildings, warehouses and even various Venetian personalities, su

    This lavishly illustrated series provides readers with the official guides to some of the world's finest galleries and art collections. Packed with fascinating detail, historical insight, and fully up-to-date information, these guides are a must-have for planning their visit to Florence.

    Key grammatical points are highlighted throughout the text as a means of reinforcement, and a full glossary gives clear explanations of grammatical terminology. It provides beginners with all the regular verb forms and conjugations, and the most common tenses of irregular verbs are shown in full. An index contains thousands of verbs which are cross-referred to their conjugation model. Hundreds of examples of real Italian illustrate clearly the grammatical points being made, while a clear, color layout ensures that learners find the information they need quickly and easily.

    This book discusses the ruling European dynasty, the Bourbons of Naples, founded by Charles, son of King Philip V of Spain and grandson of Louis XIV of France, the Sun King.

    Although his entire lifetime (1729-1800) was spent under the czars, such was his fame that the Order of Suvorov was one of Soviet Russia's highest decorations. The dramatic campaign in Switzerland and italy of 1799-1800 was his last, and one of his finest, performances.Out of favor with the eccentric Czar Paul, the seventy-year-old Suvorov was recalled to active duty during the War of the Second Coalition (1799-1800). The most active theater of the War was northern Italy where Russian and Austrian forces faced the French. Both sides were hampered by unreliable allied contingents and political interference.Despite his age, Suvorov planned to defeat several separate French armies before they could combine, by a series of forced marches across some of the most difficult terrain in Europe. Plagued by less-than-able Austrian generals and constant interference from Vienna. Suvorov nevertheless won some brilliant victories. An Austrian defeat at Zurich, however, eventually made his situation untenable and he was forced to withdraw. A convenient scapegoat for the failure of the campaign, he was dismissed by Czar Paul and died in disgrace the following year.Upstart French Revolutionary generals lead a ragtag army across the Swiss and Italian Alps to do battle with the armies of the far-flung Austrian and Russian empires in this dramatic story. Special maps, complete orders of battle, and fulldetails of the military units involved back up the gripping main narrative.

    With a stunning, brand-new look, Eyewitness Travel Guides are essential reading for vacation, business, or armchair travel. Consistently chosen over the competition in national consumer market research, Eyewitness Travel Guides include up-to-date information on local customs, currency, medical services, transportation, and much more.

    Linda Butler strayed from the standard tourist path to create these subtly toned black-and-white photographs, each one a quiet meditation on Italy's past. The richly textured images are reproduced in the large-format tradition, preserving their delicate gradations in tone. This cloth-bound volume includes a text by the photographer that describes her immersion in Italy's mesmerizing history.

    Book by

    Jerre Mangione's autobiographical chronicle of his youth in a Sicilian community in Rochester is one of the truly enduring books about the immigrant experience in this country. Family squabbles, soul-nourishing food, and the casting of evil eyes are only some of the ingredients of this richly textured book, although they must all take second place to its unforgettable characters. As Eugene Paul Nassar writes in the book's Foreword, Mount Allegro . . . gave a literary visibility and identity, amiable and appealing, to a poorly understood ethnic group in America, and did so at a very high level of artistry.

    It focuses on the merging of art and ambition; famous and forgotten monuments play a part in the account, as do the artists and patrons who brought them into being.

    Through analysis of his achievements, Visconti also emerges as a twentieth century inheritor and renewer of the nineteenth-century narrative tradition, especially that of the novel and the opera.

    Ten years later, after the success of her mid-life retrospective, I'll Be Your Mirror, she went back and was inspired to make new pictures. The story of these two visits is told in this mixture of intimate and affectionate portraits and studies of the landscapes and architecture.

    Today, the River Café is one of the most influential and popular restaurants not only in England but arguably in all of Europe.The two chefs began as home cooks, friends who shared a love for Italy and a dream of opening a restaurant in which they could "cook the kind of food we ate in Italian domestic homes," as Ruth Rogers says, "food that couldn't really be found in the Italian restaurants that we knew in London." Their first book, published in the U.S. as Rogers Gray Italian Country Cookbook, was an international bestseller. Now they've followed it with a new book of recipes from the restaurant, The Caf

    Within these fictional meditations on Antiquity, the Renaissance, and contemporary life, she creates a tension between spirituality and materiality, between nature and culture, leveling artifice to blood and bone, as the first stage of a complex metamorphosis.

    

    The favourite artist of many painters and sculptors of our own time, he is admired especially for the balance of his compositions, the geometric perfection of his forms and the emotional coolness of his style.The secret of these qualities lies in part in Piero's achievements as a mathematician, one of the greatest of his age, and the author of three treatises on the subject. Yet most of his paintings were commissioned to serve a religious function and were appreciated by his contemporaries for their spiritual value.In this comprehensive survey, which benefits from superlative new photography of recently cleaned frescos, Marilyn Aronberg Lavin presents detailed analyses of all of Piero's surviving works. Situating his paintings within the context of early Renaissance art, religion and politics, she skilfully links past and present to offer an understanding of the artist's timeless appeal.

    This book shows how to prepare, cook and serve the dish using a wide range of ingredients.

    This book traces the history of commedia from its beginnings through many transformations to its rediscovery in the experimental theater of today. The depiction of commedia in the visual arts has a rich history. From Tiepolo and Watteau to Beardsley, Picasso, Hockney, and other modern masters, painters have found great resonance and meaning in the clowns and lovers of commedia. Lynne Lawner traces all these threads, unearthing rare texts of commedia plays, discovering myriad versions of the ever-fascinating Harlequin, Pierrot, Columbine, and Pulcinella, relating the gossip of courts and theaters, and revealing the ways in which these figures and their classic stories - the sly servant, the foolish soldier, the clever maid, the quack doctor - have arisen again and again in art.

    T. Marinetti. It analyzes the theory and practice of Futurist performance, covers the theatre work of all leading artists and writers of the movement, and discusses the main aims and achievements of their theatrical experiments. While focusing on reconstructing the performance history of Futurist theatre, this book also incorporates aspects of dramatic writing, stage and costume design, theatre architecture, dance and opera.

    28 hikes and 9 country walks within a day's trip of Nashville

    This is the perfect book to go travelling with this summer: off-beat, uninhibited and wise' Robert McCrum, Observer

    Viana has a true passion for home-style cooking and eating, which she shares in her teaching and has won her numerous fans.Published in the same lush, full-color format as Viana's popular Panini, Bruschetta, Crostini, Desserts and Sweet Snacks presents such delights as ripe fruit in clouds of whipped cream, tender single-layer cakes, and delectable ice creams. Sweet Olive Oil Cake with Lemon needs only a hot espresso to make a satisfying afternoon snack; Pink Honeydew Ice Cream cools on a sultry day. For Viana, sweets are inextricably linked to experiences in Italy, which she relates in beautiful narrative reminiscences interlaced with the recipes. Desserts and Sweet Snacks is a wonderful culinary trip and a collection of recipes to be savored.

    All the essays are founded on original archival research and examine questions within a wide chronological and geographical framework - in fact the pan-Italian scope of the volume is one of the volume's many attractions.Gender and Society in Renaissance Italy provides a broad, comprehensive perspective on the central role that gender concepts played in Italian Renaissance society.