25th
Apr 07
AMBER. TRANSPARENCIES FROM THE ANCIENT WORLD
Naples -
Museo Archeologico Nazionale of Naples - from 31.3.2007 to 10.9.2007
The golden colour of the amber, in all its shadings, will be absolute protagonist of the exhibition dedicated to this material, between most precious and less known of the antiquity. The amber has a strong economic value, but it also represents a strong symbolic value. These artefacts, inserted in their contexts of origin, concur of having a unitary picture of the artistic production and the economic and social mechanisms.
LATEST NEWS
04th
Mar 08
XXI CENTURY CHINA. ART BETWEEN IDENTITY AND TRANSFORMATION
Roma, (Palazzo delle Esposizioni) XXI CENTURY CHINA. ART BETWEEN IDENTITY AND TRANSFORMATION
from february 2008 till 18 may 2008
Through May 18, Palazzo... continue
10th
Nov 07
PAUL GAUGUIN. ARTISTA DI MITO E SOGNO (PAUL GAUGUIN. ARTIST OF THE MYTHS AND DREAMS)
05.10.2007 - 03.02.2008
Paul Gauguin had an eventful life. He was born in France, spent his childhood in Peru (his mother was a Peruvian Creole), lived for long period... continue
10th
Nov 07
ROME - ART IN THE COLOSSEUM
IN THE SPOTLIGHT Colosseo, Square of Colosseum (entrance through the side of Colle Oppio, fornice XXX). Info 0639967700 Until 17 Feb 2008: In scaena. Il teatro di Rom... continue
05th
Oct 07
BIENNIAL OF FLORENCE
Florence - Fortezza da Basso, from 1st to 9th December 2007
Every two years the Fortezza da Basso hosts the International Arts Biennale in Florence. It was sta... continue
ITALIAN RECIPE OF THE DAY
For 4-6 servings:
- 200g small podded peas
- ½ onion
- 2 eggs
- 4 dessertspoons grated Parmesan cheese
- 100 g thinly-sliced cooked ham
- extra-virgin olive oil
- salt
- pepper
Chop the onion finely and sauté in a saucepan in a few dessertspoons of oil, then add the peas, salt and pepper. Lower the heat, cover, and cook until the peas are tender, adding little hot water if necessary. Cut the ham into small strips and add to the peas just before You switch off the heat, allowing the flavours to blend. In a souptureen mix the eggs with the Parmesan, a pinch of sal ... continue