Search results for oranges are not the only fruit
24, 
07:21, 
2008-01-12 18:16:57 Description: Jessica's extraordinarily strong will and heart enables her to rebel against her fanatical, cult-like upbringing...
Channel: youtube Rate it: Rate:
1, 02:23, 2009-10-19 08:17:47 Description: Oranges are not the only fruit.
Channel: youtube Rate it: Rate:
77, 01:13, 2007-07-13 17:08:55 Description: If you are looking for fine Italian wine and food, consider the Sicily region of southern Italy. http://www.SensationalSicily.com
Sicily is an island in the Mediterranean Sea located off the (More) If you are looking for fine Italian wine and food, consider the Sicily region of southern Italy. http://www.SensationalSicily.com
Sicily is an island in the Mediterranean Sea located off the southwest tip of Italy. Sicily was first inhabited about ten thousand years ago. Agriculture http://youtube.com/watch?v=vTeqOCRsCsA and animal raising date back well over four thousand years. Its rulers have included the Greeks, Romans, Arabs, Normans, Germans, and Spaniards, among others. This mountainous region is prone to volcanoes and earthquakes; in 1908 an earthquake and subsequent tidal wave killed eighty thousand people in the coastal city of Messina. Sicily's population is about five million, with an additional ten million people of Sicilian descent around the world.
Agricultural products include wheat, barley, corn, olives, citrus fruit, almonds, and, of course, grapes. Tomatoes, eggplants, and peppers are prominent in local cuisine. Sicily is Italy's second region for organic food. Many think that the Arabs introduced pasta to Sicily, which subsequently introduced it to the rest of Italy. Cattle, mules, donkeys, and sheep are raised. Sicily claims to have invented meatballs, The seas surrounding Sicily are bountiful, favorites include sardines, tuna, and swordfish. Sicily is famous for desserts, including frozen treats made with snow from Mount Etna.
Sicilian heavy industry includes petro-chemicals, chemicals, mining, and electronics. Tourism is a major factor in the Sicilian economy. Did you know that the Valle dei Templi in Agrigento on the Mediterranean Sea has some of the finest Greek ruins on earth?
Palermo, arguably the world's most conquered city, is Sicily's capital with a population of a little under seven hundred thousand. It is a definite tourist destination, with its numerous historical churches, museums, theaters, and Italy's largest botanical garden. Another urban tourist destination is Syracuse, dating back to Ancient Greece. The Greek writer Cicero described it as "The greatest Greek city and the most beautiful of them all." Both earthquakes and World War II caused heavy damage, but many of the most interesting sites have been reconstructed.
Sicily devotes about a third of a million acres to grapevines, it ranks first among the 20 Italian regions. Its total annual wine production is about 213 million gallons, also giving it first place http://youtube.com/watch?v=K8NRvj7TFnk. If Sicily were an independent country, it would rank seventh in the world for wine production. About 54% of its wine production is red or rosé (only a bit of rosé), leaving 46% for white. The region produces 19 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. Only a little more than 2% of Sicilian wine carries the DOC designation. Sicily is home to over three dozen major and secondary grape varieties, with more white than red varieties.
Widely grown international white grape varieties include Malvasia and to a lesser extent, Chardonnay. The best-known strictly Italian white varieties are Catarratto, Grecanico, Inzolia, and Grillo. The first three of these varieties are blended in the wine reviewed below.
Widely grown international red grape varieties include Syrah, Cabernet Sauvignon, and Merlot. The best-known strictly Italian red varieties are Nero d'Avola, Frappato, and Nerello Mascalese.
Sicily - Food and Wines - Wines
Contrasts are not the least of those things in which Sicily abounds. So perhaps it is not surprising that this ancient island boasts one of Italy's most modern wine industries of that a region noted chiefly in the past for strong and often sweet amber Marsala and Moscato has rapicly switched the emphasis toward lighter, dryer wines - whites and reds.
Sicily, http://youtube.com/watch?v=wLxBN8KfyUo the largest Mediterranean island, has more vineyards for wine than any other region. Production in recent years has reached awesome levels - frequently the greatest in volume among the regions. The westernmost province of Trapani alone turns out more wine than the entire regions of Tuscany or Piedmont or such wine nations as Hungary, Austria or Chile. But the proportion of DOC wine in Sicily's total is a mere 2.5 per cent and a major share of that is Marsala, which with some 22 million litres a year ranks among Italy's top ten DOCs in volume.
Marsala, which was devised by English merchant traders nearly two centuries ago, has remained Sicily's proudest wine despite decades of degradation when it was flavoured with various syrups and sweeteners. Recently it has enjoyed a comeback with connoisseurs, who favour the dry Marsala Vergine and Superiore Riserva with their warmly complex flavours that rank them with the finest fortified wines of Europe.
The only other DOC wine made in significant quantity in Sicily (about 2.5 million litres a year) is the pale white, bone dry Bianco d'Alcamo. Moscato di Pantelleria, from the remote isle off the coast of Tunisia, is among the richest and most esteemed of Italian sweet wines in the Naturale and Passito Extra versions. Malvasia delle Lipari, from the volcanic Aeolian isles,is a dessert wine as exquisite as it is rare.
The dry white and red wines of Etna, whose vines are draped over the lower slopes of the volcano, can show notable class, as can the pale red but potent Cerasuolo di Vittoria. Production of the others DOCs - the dry, red Faro and the sweet Moscatos of Noto and Siracusa - has been virtually nonexistent in recent times.
By contrast, a number of unclassivied "vini da tavola" are thriving. Increasingly prominent are the pale, faintly scented, delicately fruity whites which derive largely from native grapes such as Inzolia, Catarratto, Grecanico and Verdello. Such outsiders as Sauvignon and Chardonnay have also proved promising. Certain reds have achieved prominence, too, mainly those from such admired native varieties as Nero d'Avola (or Calabrese) and Nerello Mascalese and Perricone (or Pignatello).
The most admired brands in Sicilian tables wines - Corvo-Duca di Salaparuta and Regaleali - do not qualify under any DOC. Yet Corvo's consistent quality in dry whites and reds from grapes selected throughout the island has made them prizewinners at home and abroad. Regaleali from the Tasca d'Almerita family estate high in the island's central hills, has been producing white, rose' and reds that have won international acclaim.
The Region of Sicily http://youtube.com/watch?v=wLxBN8KfyUo distinguishes wines of consistent quality - whether DOC or not - with a Q, which appears on labels as a seal of approval.
Sicilian wine has not enjoyed universal success, however. In an era of dwindling consumption world-wide, much of the island's production is either shipped away as blending wine or designated for distillation into industrial alcohol.
The region's wine production - four-fifths of which is centred in cooperatives - has been gradually reduced as new emphasis has been given to premium quality. New methods of viticulture in the sunny, temperate hills are helping to realise wines of real character and individuality. Sicily has taken the lead in winemaking in the modern south as producers seem increasingly determined to live up to the promise that was so well known to the ancient Greeks.
Sicily - Wine Regions
Regional capital: Palermo. Provinces: Agrigento, Caltanisetta, Catania, Enna, Messina, Palermo, Ragusa, Siracusa, Trapani
Sicily is Italy's largest region (25,708 square kilometres) and ranks fourth in population (5,084,000).
Hotel reservation, Hotel, bed and breakfast, apartment.
select a destination
Rome Venice Florence Milan Naples
Verona Bologna Siena Palermo Genoa
Sorrento Rimini Pisa Bergamo Amalfi
Assisi Taormina Tuscany Lake Garda Portofino http://www.accommodationitaly.com
Vineyards cover 164,500 hectares (First) of which registered DOC plots total 21,000 hectares (Fifth).
Annual wine production of 11,000,000 hectolitres (Second to Apulia) includes 1.5 per cent or 277,000 hectolitre DOC (Eleventh), of which more than 95 per cent is white.
DOC AREAS
Alcamo Or Bianco D'alcamo
Cerasuolo Di Vittoria
Etna
Faro R-Dr,
Malvasia Delle Lipari
Marsala
Moscato Dinoto
Moscato Di Pantelleria Naturale
Passito
Moscato Di Siracusa
OTHER WINES OF NOTE
Cellaro
Cerde`se
Duca Enrico
Libecchio
Menfi Rosso Nerello Siciliano
Rapitala` Rosso
Regaleali Rosso del Conte
Rubillo
Terre d'Agala
W-Dr Bianca di Valguarnera
Cellaro Bianco
Cerde`se Bianco
Corvo Colomba Platino
Corvo Prima Goccia
Donnafugata Vigna di Gabri Libecchio
Menfi Bianco
Regaleali Nozze d'Oro
Rincione
Terre di Ginestra
Verdello Siciliano
Others
Conti d'Almerita Brut
Inzolia di Samperi
Stravecchio Siciliano, Vecchio Samperi,
Villa Fontane Sollicchiato Bianco
Sicily is rightly famed for its food and drink, and the island's cuisine reflects the different cultural influences which have shaped Sicily over the centuries.
Sicily's rich desserts and pastries are famed far and wide. Cannoli, sweet tubes of ricotta, can be found all over Italy but those in Sicily are the original and the best. Arab influences show in the popular brightly-coloured sweets made of marzipan, and in the sinfully rich cassata, which comes in both ice cream and cake varieties, made from ricotta with bits of candied fruit and chocolate. Ice cream, gelato is another speciality, to be enjoyed during a leisurely evening passeggiata.
Sicily's home-grown products make for a rich and varied spread, ranging from bright oranges and lemons to tasty cheeses like pecorino. Seafood is another staple of the diet, particularly around the coastal towns. Pasta with sardines (con le sarde) is local favourite. Around Catania you will find pasta or pizza alla Norma (named after Catania boy Bellini's opera), with tomato, ricotta and aubergine. Couscous, eaten particularly in the west of the island, is another example of Sicily's mixed food heritage.
One of the treats of a hot day is a good granita. This refreshing slush of fruit and ice comes served with both a spoon and a straw, and is a delicious way to cool down in the sunshine. The most zingy flavours are fresh local lemons or the Sicilian oranges which can also be enjoyed as a freshly-squeezed juice (a spremuta).
Sicily's most renowned wine is Marsala, a dessert wine, but there are several good reds and whites from different parts of the island, including Etna, where grapes are grown on the fertile slopes of the volcano. Restaurants invariably offer a house wine, white or red, which is generally cheap, local and of reasonable quality. A speciality of the eastern coast is vino alla mandorla, made with almonds.
As well as all the local culinary specialities, you'll also find all the normal Italian foods like pizza and pasta in every variety. Cheap and tasty hot snacks can be bought from a tavola calda, rosticceria or a bar, where they'll heat sandwiches for you. You can stock up on picnic food at supermarkets or general stores, where they may make up rolls for you. Desserts sometimes seem like an afterthought in Italian restaurants; you can usually find a more inspiring (and economical) choice at one of the islands many pastry shops (pasticcerie).
The cuisine of Sicily is uniquely different from any other Italian region, strongly influenced by it's many conquerors. From the Greeks, to the Romans, the Arabs, the Normans, the French and the Spanish, each conqueror and wayfarer have strongly left their influence on the foods of Sicily. Not only have these foreign civilizations converged on Sicily throughout it's history with conquest in mind, but they usually brought with them new ingredients, customs and food traditions that remained long after they had left. Blend these foreign techniques with simple peasant ingredients, including the fresh catch of the sea, and pick of the garden, and Sicilian cuisine was born.
The basic ingredients used most commonly in Sicilian cuisine are those similar to other southern Italian regions, including olive oil, pasta, seafood, fresh fruits and vegetables, including of course the beloved tomato. The philosophy of Sicilian cooking can be found throughout Italy, where one cooks with what has on hand, or what can be found fresh at the market or in the garden, rather than starting with a recipe first, and then looking for the needed ingredients.
The range of dishes found in the cuisine of Sicily is extensive, making it quite difficult to categorize it easily. A favorite Sicilian appetizer might be the traditional Caponata, which is a hearty, full bodied mixture of eggplant and other mediterranean ingredients that is delicious served with crusty bread. Another favorite eggplant appetizer is Eggplant "Sandwiches", which consists of breaded slices of eggplant sandwiched a slice of cheese in between, which is then fried a golden brown. Arancini, or "small oranges", consist of fried rice balls stuffed with meat and cheese, and are another Sicilian delicacy which are served as an antipasto.
A first course in Sicily may be a simple Pasta con le Sarde, or Pasta with Sardines, considered by many to be the national dish, or Pasta with Cauliflower. A vibrant, tasty tomato based pasta made with fried eggplant which is topped with ricotta salata cheese is also commonly served, called Pasta alla Norma.
Soups may include beans, lentils, rice, fresh vegetables and many combinations of these ingredients. A Rice Timbale, or a baked casserole of rice, meats, eggs and cheese is another commonly served first course. Couscous, introduced to the Sicilians by the Arabs, can also be found on many Sicilian tables.
Meat is not as popular as seafood, since Sicily is an island and has an abundance of fresh catch available. Veal however is enjoyed, such as in the recipe for Veal Marsala. Beef, when used, is commonly ground and used for meatballs or meatloaf, which are served after the pasta, as a second course. The seafood available is extensive, but swordfish and tuna are very popular. Grilled Swordfish with Orange Sauce, might be something you would find, combining both the popular fish with citrus fruit which is found across the island. Tuna With White Beans would be a recipe that typifies Sicilian cooking at it's best. Sardines are prevalent, and are used as an appetizer, first course, or even a main course. Baccala, or dried salted cod, is another seafood specialty found in Sicily.
There is a vast selection of fresh vegetables and fruit available in Sicily, producing a stupendous range of dishes put together for flavor, as well as for appearance and aroma. Sicilians have perfected the art of food presentation, where even the most simple dish becomes a work of art. Favorite vegetables consist of fennel, such as in the recipe for Baked Fennel, fava beans, which might be served as Fave con Pecorino, onions, cauliflower, and artichokes which can be found prepared in a myriad of ways.
Sicily exceeds all other Italian regions in it's choices of sweets, fruits and ice creams. Marzipan, or sweetened almond paste is shaped into many forms and artistically colored. Cannoli, are tubular crusts filled with sweetened ricotta. The filling is flavored with candies fruits and nuts or chocolate. A Cassata, is a rich cake filled with a similar filling to the cannoli. Granita and ice creams or every imaginable flavor can be found at shops on every corner.
Cucina Siciliana: Authentic Recipes and Culinary Secrets from Sicily
Other recipes
Sicilian granite recipes
Sicilian cannoli recipe
Sicilian arancini recipe
Sicilian Cassata recipe
Caponata
Polpette of "Nunnata"
Sardinians "a beccafico"
Falsomagro
Pasta with Sardinians
Pasta alla Norm (Less)
Channel: youtube Rate it: Rate:
13, 00:15, 2008-02-02 11:17:26 Description: Part 1 of my Liver Transplant story
The story behind this video is a T.V. program that was on a short time called i-caught video. It was a very good show for the few short weeks it was on. They (More) Part 1 of my Liver Transplant story
The story behind this video is a T.V. program that was on a short time called i-caught video. It was a very good show for the few short weeks it was on. They invited viewers to send in a video showing how they felt about something in 3 words, hence my Life, Gift, Transplant. I now wish I had put Life, God, Transplant, but too late. When I got sick and had to get liver transplant I wish I had talked to someone who had gone through it. My regular doctor mentioned to me that I came through this for a reason. He said that I need to tell others about my experiences. I hope this helps someone whos going through it or knows someone going through it. God Bless.
One thing I would like to bring up is make your family aware of your wishes that you want to donate your organs. The family that made that decision saved my life. You can indicate this on your drivers licence, but you also need to let your family know. Also you can send this URL, just cut and paste and send to others so they can be organ transplant aware, and encourage them to send it to others they know and so on. A lot of lives can be saved!
September 2005 would be the last time that I would work or drive for over 2 years. I was so sick that all I did was lie down all the time, only getting up to go to doctors appointments. If not doing this I was in the hospital. From 2003 to 2007 I was in the hospital numerous times for countless days. I had so much abdominal pain that I couldnt sit up only bend over. I got so many muscle cramps from being dehydrated from medicines and not being able to eat that I had bruises all over me because the cramps were so intense. The only thing I ate was eggs, cream of wheat and drank water and sometimes sugar free lemonade. I could not have a bit of caffeine because my system could not process it and I literally would be up for 3 days. I couldnt have sugar at all for the same reason. There were nights that I took up to 5 hot baths to try and help me sleep. I went out walking in below zero tempatures trying to make myself tired so I could sleep. One time on the 3rd night in a row without sleep I went to the emergency room to get something to knock me out, I was exhausted and finally fell asleep. I found out decaffeinated tea has alot of caffeine in it, it doesnt mean uncaffeinated (I learned that the hard way). I couldnt eat fruit because of the natural sugars in it. I craved fruit - apples, oranges, grapes, pears, anything but if I had them it totally messed up my system. My ammonia level due to my illness was so high that I couldnt function. From about September '04 to September '05 my ammonia level was so high that it affected my memory. I remember almost nothing from that time period and did weird things, some quite humerous and some bad things (I wont go into that now). A couple of humourous things happened that I have no recollection follow...I was in hospital,my wife and daughter were leaving my room and they said they stated they would be back at a certain time, I asked them if that would be "Bat" time(referring to to the Batman show). Another time I told my wife while she was gone I was going fishing in France. We had moved to Florida due to my daughters health,we lived there about 2 years. Florida is when my illness started. I went to the doctor so many times I cant count them. They did what they called "The Million Dollar Work-Up". All they found out was that I had a valve on the back of my heart that doesnt open and close properly. It doesnt bother me, but when I go to have any dental work done I have to be on anitbiotics for 3 days prior, thats all so no big deal. We moved back to Missouri, I got sicker and sicker. I was either in the hospital or at doctors office most of the time. He referred me to a specialist who determined that my Gall Bladder was bad and set up for me to get it taken out. At the last minute before the operation my doctor advised me he was going on vacation and a colleague would be performing the operation. Well the 1st doctor is "real good" and that should have been my first clue as to what was going to happen. During the operation when he opened me up - my Gall Bladder exploded and I almost bled out - I almost died!
Remember! BE ORGAN TRANSPLANT AWARE!
Hey I found a site that is giving away $25 for nothing! no strings attached - they are in beta stage and need traffic. send me a email to phillips4search@aol.com and i will send you link - takes 5 min and you will have $25 free, but hurry it expires 4/28/08 - if you have paypal I can help you get it transferred over to paypal - or you can link your account up to your bank and transfer it over or you can have check mailed to you - ALL IMMEDIATELY AND WITH NO STRINGS ATTACHED - IT REALLY IS THAT EASY! (Less)
Channel: youtube Rate it: Rate:
59, 01:23, 2007-08-06 13:39:00 Description: Da uno Scritto del Luzi. Per vedere la versione integrale vai al filmato riguardante lo scrittore Luzi.
Scritti Sardi: La Leggenda del Luzi (versione integrale)
I Milesi per secoli sono stati un (More) Da uno Scritto del Luzi. Per vedere la versione integrale vai al filmato riguardante lo scrittore Luzi.
Scritti Sardi: La Leggenda del Luzi (versione integrale)
I Milesi per secoli sono stati un paese di mercanti e allo stesso tempo viaggiatori, famosi venditori d'agrumi e di vernaccia, abituati quindi a comunicare con la gente e a scambiarsi prodotti e mercanzie, quindi il cosidetto 'Giardino delle Esperidi' è stato da sempre considerato come un punto d'incontro ricco di ospitalità e di bellezza.
Ebbene questo senso d'appartenza, questo senso dell'ospitalità, lo stesso rispetto che il paese nutre nei confronti dei paesi vicini, si perde nel tempo. Visto è considerato che quando la cacciagione era abbondante e 'protetta' in Sardegna, da Milis partivano battute di caccia al daino e al cinghiale nei monti del Lussurgese. Milis, Bonarcado, Cuglieri, Santu Lussurgiu e Seneghe ed altri paesi limitrofi furono un'attrazione per i continentali e la curatoria di Milis divenne per secoli una celebre stazione ferroviaria di cavalli, non molto distante dalla Tanca Regia di Paulilatino e Abbasanta, con un castello a disposizione per i turisti che già dal settecento arrivano con una certa frequenza nella vega di Milis. I viaggiatori venivano ospitati nel celebre Castello del Marchese Boyl e a 'Villa Pernis' che ospitarono conti, nobili, marchesi e Re e Regine.
'Come, shall we go and kill us a venison? the mountains in the neighbourhood of Milis generally afford excellent sport of the Hunter
Tra questi studiosi ed intellettuali d'Europa che presenta in termini entusiastici la Vega di Milis è Georges Schweinfuth, dottore in philosofia che visitò Milis nel 1863. Questi era membro della società degli amici della natura, della società di geografia e botanica di Berlino.
Le moment était venut d'aller admirer de plus près le orangers. Passant sous un grand portique en pierre, je vis le gardien de la plantation, occupé à preparer son repas devant sa hutte. Il m'accorda volontiers la permission de visiter le jardin et de consommer du fruit à discrètion; je lui prouvai ma reconnaissance par le don de deux sous. Lecoeur joyeux, je m'avancai sous l'ombres gigantesques, foulant aux pieds un tapis d'herbre tendre.....Comme un sybarite, je choisis les fruites le plus gros, le plus foncès et j'en aspirai le suc en rejectant la pulpe.(149)
Nel suo Diario di viaggio nell'isola di Sardegna, Georges Schweinfurth pur essendo distrutto dalla fatica del viaggio e dalla fame viene rincociliato con la vita dalla visione del paesetto campidanese :
Raggiunsi subito il villaggio seguendo una strada fiancheggiata da aranci e piante di alloro. Le belle arance color del fuoco si stagliavano sul fogliame scuro ed anche sugli allori, ricoperti da cima a fondo da una quantità di fiori bianchi e profumati, e pendevano sulla mia testa. Quest'immagine ideale mi compensò ampiamente di tutte le fatiche del mio viaggio e resterà per sempre incisa nel mio animo. Tutti i visitatori di quest'isola lontana dovrebbero scegliere come meta principale delle loro escursioni questo paradiso terrestre; non credo che in Italia esistata uno scenario più affascinante di questo. Dove trovare giuste espressioni per dipingere l'incantesimo di questa natura?
Prova lo stesso stupore Il Marchese di Severign che visita Milis agli inizi del 1800 presumibilmente tra il 1820 e il 1825: I termini carichi di connotazioni danno a Milis una caraterizzazione quasi selvaggia e soave allo stesso tempo in un contrasto di colori che definiscono il fenomeno visivo
Ces jardins sardes, ornés de fleurs jaunes, blanches et rouges, dont le coloris est fort agréable ° loeil dans les mois du primntemps, embaument encore l'air de parfums délicieux au mois de mai; tels les jardins de Genes ° la meme époque; mais ceux de la Sardaigne étant plus prés d'une nature sauvage, causent bien plus plaisir et de surprise au voyager. La vallée du village de Millis, près Oristano, offre, pendant l'espace de pluisieurs milles, l'aspect de plantations d'orangers et citronniers ° plein vent, d'un coup-d'oeil enchanteur et d'une odeur suave; de petit ruisseaux embellissent ce paysage, et la foret de Millis est une sorte de pheénomene très-interessante ° connaitre.
La stessa meraviglia che aveva emozionato il Valery, il Delessert, il Mantegazza, il Corbetta, il Gugia, lo Stefani, Auguste Boullier, il Veuilleur, il Bennet, il Fuos, il Maltzan, Carlo Alberto, Vittorio Emanuele II, contagiò alcuni intelletuali anglosassoni che ne parlano come se nel passato Milis fosse stata per i turisti una specie di Porto Cervo del Campidano:
"La selva d'aranci di Milis è un vero incanto, specialmente di maggio, quando, fra la frutta matura, i copiosissimi fiori profumano l'aria a grande distanza tutto intorno pag XLV. Guglielmo Stefani conferma il suo giudizio a pag. 85 "E' celebre in questo territorio la cosi detta vega, valle irrigata e ubertosissima, dove per uno spazio di circa tre miglia si stendono i tanto decantati giardini di Milis che formano una delle meraviglie della Sardegna.
Dizionario Corografico dell'Isola di Sardegna, Guglielmo Stefani, 1857,
Il giudizio dello Stefani non è altrettanto lusinghiero nei confronti dei milesi che giudica svogliati perché favoriti da un clima mite e dal fatto che vivono in una sorta di Eden che li costringe alla pigrizia, questo giudizio lo troviamo anche nel Casalis e in qualche altro autore reazionario del tempo che pretendono sempre di dare lezioni agli altri, magari senza mai avere preso una zappa in mano, comunque l'autore si riscatta e afferma che i milesi sono molto abili nella lavorazione delle canne e allo stesso tempo sanno farsi pagare bene il loro lavoro!
From Oristano, Without stopping to make the classic excursion to Milis or to visit Fordongianus, we have pushed on under lowering skies through Paulilatino and Abbasanta to Macomer. I should liked to visit Milis, whose famous orange-groves are said to rival if not to surpass those of Soller in Mallorca. Dr Bennet mentions it as being one of the palces in Sardinia which, being protected from the winds by the lofty Monte Ferru, on whose lower slopes it stands, enjoy the equivalent of a 'Riviera' climate. Near the village is the Villa Boyl, the fine country-house of the Marchese Boyl, whose ancestors planned the gardens and planted many of the orange-trees.
Villa Boyl è l'archetipo, il punto di ricongiunzione di tutte le persone che arrivano nel Campidano di Milis come lo stesso Gouldring ci descrive, gran parte di questa importante schiera di persone provengono dalle corti di Torino e da Parigi: che testimoniano il gusto dell'epoca.
La stessa meraviglia che aveva emozionato il Valery, il Delessert, il Mantegazza, il Corbetta, il Gugia, lo Stefani, Auguste Boullier, il Veuilleur, il Bennet, il Fuos, il Maltzan, Carlo Alberto, Vittorio Emanuele II, contagiò alcuni intelletuali anglosassoni che ne parlano come se nel passato Milis fosse stata per i turisti una specie di Porto Cervo del Campidano:
"La selva d'aranci di Milis è un vero incanto, specialmente di maggio, quando, fra la frutta matura, i copiosissimi fiori profumano l'aria a grande distanza tutto intorno pag XLV. Guglielmo Stefani conferma il suo giudizio a pag. 85 "E' celebre in questo territorio la cosi detta vega, valle irrigata e ubertosissima, dove per uno spazio di circa tre miglia si stendono i tanto decantati giardini di Milis che formano una delle meraviglie della Sardegna.
Dizionario Corografico dell'Isola di Sardegna, Guglielmo Stefani, 1857,
The French traveller Valèry, who visited Milis in 1838, describes the estate as rivalling in beauty the Garden of the Hesperides, and says that its orange groves alone are worth a visit to Sardinia. His host , the marquis of the period, took the utmost pride in his property, and costantly invited distinguished guests from Paris and Turin to stay with him, so that Milis acquired considerable fame in the early nineteenth century and became something of a show place Sardinia The Island of the nuraghi Douglas Gouldring p.201.
Alla fine del diciannovesimo secolo Milis conservava il suo fascino e la sua fama, infatti un altro viaggiatore inglese, il Robert Tennant asserisce che gli aranceti di Milis non sono inferiori a nessuno nel mondo, forse esagerendo: next in extent and importance are the groves of oranges and lemons, and of these by far the most valuable and interesting are those of Milis, which are not only the best in the Island but are considered to be as fine as any in the world. Dallo stesso testo si evince che la produzione degli aranci era piuttosto grossa. Alcuni di di questi alberi raggiungevano ognuno circa quattrocento cinquecento arance.
Secondo lo stesso autore la antichità della arance di Milis arrriva all 'undicesimo secolo 88
la vega di Milis inalberata lo spazio di due miglia a gran parte d'agrumi che paiono querce, fa vedere effettuato il bosco di Alcinoo Francesco Cetti. 1744
Anche se non dimostra il fervore entusiasta del Tyndale o del Forester e degli altri viaggiatori francesi, il capitano Smyth inserisce gli aranceti di Milis tra i migliori frutteti della Sardegna:
amongst the orchard fruit are, figs, grapes, melons, apples, apricoats, peaches, almond, and the ficu moriscu' or prickly pear. These are universally met with, but walnuts and chestnuts are confined to Aritzu, Tonara and S.T.Lussurgiu. Oranges , lemons and citrons are most attended to at Iglesias, Domusnovas, Villa-Cidro, Milis, and Sassari, but are not held in great esteem...Pag 103
Nonostante l'autore non sia molto tenero nei confronti di Milis per quanto rigurda la qualità dei suoi agrumi, apprendiamo che l'aria milese è tutto sommato umida, non distante da Seneghe che ha un'aria buona ed in chiaro contrasto con Bonarcado, bad; Oristano, verybad; Bauladu e San Vero bad; Narbolia indifferent. E' evidente che questa classificazione dello Smyth non ha alcun che di scientifico. Ma è altresì chiaro che un intellettuale del tempo, dopo aver letto il testo dell'illustre capitano, avrebbe preferito fare delle escursioni dalle parti di Milis piuttosto che nell'area di Oristano o di Bauladu e San Vero. In effetti, rispetto alle zone acquitrinose e paludose di Nuraxinieddu, Bauladu, San Vero, Cabras, Massama e Paulilatino. La vega di Milis rappresentava una sorta di oasi rispetto a siti dove l'aria insalubre era una dominante. Anche agli inizi del novecento persisteva il fascino di Milis nel mondo dei viaggiatori anglo-sassoni. Ecco la testimonianza di un reverendo inglese:
From here I went to Milis - a six hours' journey by the mail coach. I had long desired to see this place with its interminable groves of orange trees. I took my seat outside - sitting near the driver in order to get a full view of the country.....now, when I arrived at Milis, the proprietor of the hotel received me kindly into his house, and gave me a splendid dish of macaroni for my supper. But, I'm sorry to say, I had then lost my appetite; I could only admire the good things that were placed before me in superabundance....Milis is famous for its orange gardens, and has over three thousand trees of this golden fruit, of a kind which is remarkably sweet, or melys....Sardinia and Rome 1923 Rev, J.E.
Thomas London 1923. (Less)
Channel: youtube Rate it: Rate:
28, 01:23, 2008-04-21 18:25:24 Description: Da uno Scritto del Luzi. Per vedere la versione integrale vai al filmato riguardante lo scrittore Luzi. Scritti Sardi: La Leggenda del Luzi (versione integrale) I Milesi per secoli sono stati un paese (More) Da uno Scritto del Luzi. Per vedere la versione integrale vai al filmato riguardante lo scrittore Luzi. Scritti Sardi: La Leggenda del Luzi (versione integrale) I Milesi per secoli sono stati un paese di mercanti e allo stesso tempo viaggiatori, famosi venditori d'agrumi e di vernaccia, abituati quindi a comunicare con la gente e a scambiarsi prodotti e mercanzie, quindi il cosidetto 'Giardino delle Esperidi' è stato da sempre considerato come un punto d'incontro ricco di ospitalità e di bellezza. Ebbene questo senso d'appartenza, questo senso dell'ospitalità, lo stesso rispetto che il paese nutre nei confronti dei paesi vicini, si perde nel tempo. Visto è considerato che quando la cacciagione era abbondante e 'protetta' in Sardegna, da Milis partivano battute di caccia al daino e al cinghiale nei monti del Lussurgese. Milis, Bonarcado, Cuglieri, Santu Lussurgiu e Seneghe ed altri paesi limitrofi furono un'attrazione per i continentali e la curatoria di Milis divenne per secoli una celebre stazione ferroviaria di cavalli, non molto distante dalla Tanca Regia di Paulilatino e Abbasanta, con un castello a disposizione per i turisti che già dal settecento arrivano con una certa frequenza nella vega di Milis. I viaggiatori venivano ospitati nel celebre Castello del Marchese Boyl e a 'Villa Pernis' che ospitarono conti, nobili, marchesi e Re e Regine. 'Come, shall we go and kill us a venison? the mountains in the neighbourhood of Milis generally afford excellent sport of the Hunter Tra questi studiosi ed intellettuali d'Europa che presenta in termini entusiastici la Vega di Milis è Georges Schweinfuth, dottore in philosofia che visitò Milis nel 1863. Questi era membro della società degli amici della natura, della società di geografia e botanica di Berlino. Le moment était venut d'aller admirer de plus près le orangers. Passant sous un grand portique en pierre, je vis le gardien de la plantation, occupé à preparer son repas devant sa hutte. Il m'accorda volontiers la permission de visiter le jardin et de consommer du fruit à discrètion; je lui prouvai ma reconnaissance par le don de deux sous. Lecoeur joyeux, je m'avancai sous l'ombres gigantesques, foulant aux pieds un tapis d'herbre tendre.....Comme un sybarite, je choisis les fruites le plus gros, le plus foncès et j'en aspirai le suc en rejectant la pulpe.(149) Nel suo Diario di viaggio nell'isola di Sardegna, Georges Schweinfurth pur essendo distrutto dalla fatica del viaggio e dalla fame viene rincociliato con la vita dalla visione del paesetto campidanese : Raggiunsi subito il villaggio seguendo una strada fiancheggiata da aranci e piante di alloro. Le belle arance color del fuoco si stagliavano sul fogliame scuro ed anche sugli allori, ricoperti da cima a fondo da una quantità di fiori bianchi e profumati, e pendevano sulla mia testa. Quest'immagine ideale mi compensò ampiamente di tutte le fatiche del mio viaggio e resterà per sempre incisa nel mio animo. Tutti i visitatori di quest'isola lontana dovrebbero scegliere come meta principale delle loro escursioni questo paradiso terrestre; non credo che in Italia esistata uno scenario più affascinante di questo. Dove trovare giuste espressioni per dipingere l'incantesimo di questa natura? Prova lo stesso stupore Il Marchese di Severign che visita Milis agli inizi del 1800 presumibilmente tra il 1820 e il 1825: I termini carichi di connotazioni danno a Milis una caraterizzazione quasi selvaggia e soave allo stesso tempo in un contrasto di colori che definiscono il fenomeno visivo Ces jardins sardes, ornés de fleurs jaunes, blanches et rouges, dont le coloris est fort agréable ° loeil dans les mois du primntemps, embaument encore l'air de parfums délicieux au mois de mai; tels les jardins de Genes ° la meme époque; mais ceux de la Sardaigne étant plus prés d'une nature sauvage, causent bien plus plaisir et de surprise au voyager. La vallée du village de Millis, près Oristano, offre, pendant l'espace de pluisieurs milles, l'aspect de plantations d'orangers et citronniers ° plein vent, d'un coup-d'oeil enchanteur et d'une odeur suave; de petit ruisseaux embellissent ce paysage, et la foret de Millis est une sorte de pheénomene très-interessante ° connaitre. La stessa meraviglia che aveva emozionato il Valery, il Delessert, il Mantegazza, il Corbetta, il Gugia, lo Stefani, Auguste Boullier, il Veuilleur, il Bennet, il Fuos, il Maltzan, Carlo Alberto, Vittorio Emanuele II, contagiò alcuni intelletuali anglosassoni che ne parlano come se nel passato Milis fosse stata per i turisti una specie di Porto Cervo del Campidano: "La selva d'aranci di Milis è un vero incanto, specialmente di maggio, quando, fra la frutta matura, i copiosissimi fiori profumano l'aria a grande distanza tutto intorno pag XLV. Guglielmo Stefani conferma il suo giudizio a pag. 85 "E' celebre in questo territorio la cosi detta vega, valle irrigata e ubertosissima, dove per uno spazio di circa tre miglia si stendono i tanto decantati giardini di Milis che formano una delle meraviglie della Sardegna. Dizionario Corografico dell'Isola di Sardegna, Guglielmo Stefani, 1857, Il giudizio dello Stefani non è altrettanto lusinghiero nei confronti dei milesi che giudica svogliati perché favoriti da un clima mite e dal fatto che vivono in una sorta di Eden che li costringe alla pigrizia, questo giudizio lo troviamo anche nel Casalis e in qualche altro autore reazionario del tempo che pretendono sempre di dare lezioni agli altri, magari senza mai avere preso una zappa in mano, comunque l'autore si riscatta e afferma che i milesi sono molto abili nella lavorazione delle canne e allo stesso tempo sanno farsi pagare bene il loro lavoro! From Oristano, Without stopping to make the classic excursion to Milis or to visit Fordongianus, we have pushed on under lowering skies through Paulilatino and Abbasanta to Macomer. I should liked to visit Milis, whose famous orange-groves are said to rival if not to surpass those of Soller in Mallorca. Dr Bennet mentions it as being one of the palces in Sardinia which, being protected from the winds by the lofty Monte Ferru, on whose lower slopes it stands, enjoy the equivalent of a 'Riviera' climate. Near the village is the Villa Boyl, the fine country-house of the Marchese Boyl, whose ancestors planned the gardens and planted many of the orange-trees. Villa Boyl è l'archetipo, il punto di ricongiunzione di tutte le persone che arrivano nel Campidano di Milis come lo stesso Gouldring ci descrive, gran parte di questa importante schiera di persone provengono dalle corti di Torino e da Parigi: che testimoniano il gusto dell'epoca. La stessa meraviglia che aveva emozionato il Valery, il Delessert, il Mantegazza, il Corbetta, il Gugia, lo Stefani, Auguste Boullier, il Veuilleur, il Bennet, il Fuos, il Maltzan, Carlo Alberto, Vittorio Emanuele II, contagiò alcuni intelletuali anglosassoni che ne parlano come se nel passato Milis fosse stata per i turisti una specie di Porto Cervo del Campidano: "La selva d'aranci di Milis è un vero incanto, specialmente di maggio, quando, fra la frutta matura, i copiosissimi fiori profumano l'aria a grande distanza tutto intorno pag XLV. Guglielmo Stefani conferma il suo giudizio a pag. 85 "E' celebre in questo territorio la cosi detta vega, valle irrigata e ubertosissima, dove per uno spazio di circa tre miglia si stendono i tanto decantati giardini di Milis che formano una delle meraviglie della Sardegna. Dizionario Corografico dell'Isola di Sardegna, Guglielmo Stefani, 1857, The French traveller Valèry, who visited Milis in 1838, describes the estate as rivalling in beauty the Garden of the Hesperides, and says that its orange groves alone are worth a visit to Sardinia. His host , the marquis of the period, took the utmost pride in his property, and costantly invited distinguished guests from Paris and Turin to stay with him, so that Milis acquired considerable fame in the early nineteenth century and became something of a show place Sardinia The Island of the nuraghi Douglas Gouldring p.201. Alla fine del diciannovesimo secolo Milis conservava il suo fascino e la sua fama, infatti un altro viaggiatore inglese, il Robert Tennant asserisce che gli aranceti di Milis non sono inferiori a nessuno nel mondo, forse esagerendo: next in extent and importance are the groves of oranges and lemons, and of these by far the most valuable and interesting are those of Milis, which are not only the best in the Island but are considered to be as fine as any in the world. Dallo stesso testo si evince che la produzione degli aranci era piuttosto grossa. Alcuni di di questi alberi raggiungevano ognuno circa quattrocento cinquecento arance. Secondo lo stesso autore la antichità della arance di Milis arrriva all 'undicesimo secolo 88 la vega di Milis inalberata lo spazio di due miglia a gran parte d'agrumi che paiono querce, fa vedere effettuato il bosco di Alcinoo Francesco Cetti. 1744 Anche se non dimostra il fervore entusiasta del Tyndale o del Forester e degli altri viaggiatori francesi, il capitano Smyth inserisce gli aranceti di Milis tra i migliori frutteti della Sardegna: amongst the orchard fruit are, figs, grapes, melons, apples, apricoats, peaches, almond, and the ficu moriscu' or prickly pear. These are universally met with, but walnuts and chestnuts are confined to Aritzu, Tonara and S.T.Lussurgiu. Oranges , lemons and citrons are most attended to at Iglesias, Domusnovas, Villa-Cidro, Milis, and Sassari, but are not held in great esteem...Pag 103 Nonostante l'autore non sia molto tenero nei confronti di Milis per quanto rigurda la qualità dei suoi agrumi, apprendiamo che l'aria milese è tutto sommato umida, non distante da Seneghe che ha un'aria buona ed in chiaro contrasto con Bonarcado, bad; Oristano, verybad; Bauladu e San Vero bad; Narbolia indifferent. E' evidente che questa classificazione dello Smyth non ha alcun che di scientifico. Ma è altresì chiaro che un intellettuale del tempo, dopo aver letto il testo dell'illustre capitano, avrebbe preferito fare delle escursioni dalle parti di Milis piuttosto che nell'area di Oristano o di Bauladu e San Vero. In effetti, rispetto alle zone acquitrinose e paludose di Nuraxinieddu, Bauladu, San Vero, Cabras, Massama e Paulilatino. La vega di Milis rappresentava una sorta di oasi rispetto a siti dove l'aria insalubre era una dominante. Anche agli inizi del novecento persisteva il fascino di Milis nel mondo dei viaggiatori anglo-sassoni. Ecco la testimonianza di un reverendo inglese: From here I went to Milis - a six hours' journey by the mail coach. I had long desired to see this place with its interminable groves of orange trees. I took my seat outside - sitting near the driver in order to get a full view of the country.....now, when I arrived at Milis, the proprietor of the hotel received me kindly into his house, and gave me a splendid dish of macaroni for my supper. But, I'm sorry to say, I had then lost my appetite; I could only admire the good things that were placed before me in superabundance....Milis is famous for its orange gardens, and has over three thousand trees of this golden fruit, of a kind which is remarkably sweet, or melys....Sardinia and Rome 1923 Rev, J.E. Thomas London 1923. (Less)
Channel: youtube Rate it: Rate:
Recent searches
3d cyborg attacks babe! 4s ago birthday card 0s ago blonde housewife groped in... 3s ago brenda black tube 4s ago brtiney spears ass 2s ago casting rocco siffredi 4s ago cento x cento roberta missoni 1s ago doctor adventures tiffany 5s ago fisting cum 6s ago french butler fucks the 2s ago hardcore rape 2s ago korean sex movie 3s ago lady boy 3s ago milf upskirt 1s ago monica santiago 3s ago muscle chicks 3s ago no hands cum 2s ago nude sports videos 5s ago piss contest 2 9 0s ago putas de secundaria 1s ago shemale fucking men 2s ago show your bones 0s ago vue 6 pro 4s ago watch me fuck your wife 4s ago wwe divas nude 4s ago
Recently watched videos
What is viral today ?
Quicklist (0)
No videos on quicklist
This list is temporary even if You are logged in. You can save it to permanent list.
My video lists
You must be logged to see all your lists. Please log in here.
Bookmark us
Please, link us: