STELLE NASCENTI NEL FIRMAMENTO ITALICO DI ST. LOUIS, MISSOURI

NELLA PRIMA GRAN FESTA DI FERRAGOSTO

 

CIAO ST. LOUIS, da sé un ente di recente lignaggio, continua a sorprendere la comunità ideando e gestendo attività sociali per le quali riscontra entusiasmo e partecipazione dalle associazioni più progressive della zona. Guidata dal presidente Cav. Rio Vitale, abile e dedicato leader della comunità, la CIAO STL con il sostegno dall’Italian Club of St. Louis, Italiano Per Piacere e il Comitato Tricolore per gli Italiani nel Mondo, propone un’aggressiva agenda per i prossimi eventi tipo la Festa Italiana e la parata di Cristoforo Colombo sulla nota “HILL” di St. Louis, il quartiere italiano di lunga data; il Ballo in Maschera di Carnevale e una pletora di attività ancillari che questa volta hanno visto il successo della prima Gran Festa di Ferragosto, condotta nel padiglione Enterprise dello Shaw Park in Clayton, dalle 16 alle 23, con la musica italiana fornita da Mike Santangelo, DJ e conduttore del programma radio della CIAO STL.

Frutto dell’instancabile animatore Michael Cross, vice presidente della CIAO STL e Consigliere di IPP, un’ottantina di famiglie si è radunata per il riuscito evento contribuendo un incredibile e gustoso assortimento di piatti italiani che hanno coronato la gastronomia del Master Chef Gian Nicola Colucci del rinomato ed esclusivo ristorante “CIELO” della catena alberghiera Four Seasons, il quale con i suoi aiutanti si è prestato ai fornelli a carbone del parco per sfornare kebab, salsicce, pollo e hamburger. È veramente lodevole che uno chef stellato di fama internazionale come Chef Colucci si presti cosi spesso e volentieri, gratuitamente e con entusiasmo al servizio della nostra comunità; certamente, assieme a Michael Cross, Scott Hoff e altri, Chef Colucci e una delle nostre stelle nascenti.

Presenti all’evento l’intero Consiglio di Amministrazione di CIAO STL, gli onnipresenti Chris Stephens dell’Italian Club of St. Louis e Franco Giannotti del CTIM e Italiano Per Piacere, membri dei consigli delle suddette associazioni Jay e Laura Di Maggio, Loretta April, Marianna Vitale, Tatiana Santangelo, Scott Hoff, Giovanna Leopardi, Krystal Shuskey, rappresentanti academici professoressa Annelise Morani Brody, docente d’italiano alla Washington University con il dott. David Brody, il dott. Elliott Tietov con la Maestra Francesca Tietov, già Prima Arpa dell’Orchestra Sinfonica di St. Louis e la professoressa Susan Harper Stang.

Anche presenti Alessandro Fossemo, Alessandro Valentini, Tiziana Orsini, Federico Alessi, Marcello e Leticia Pesce, Ada Daus Cross, Riccardo e Jessica Hayes, Valerio e Carrie Hayes, Paolo De Bona, Ornella Di Lorenzo-Sibilla, Valentina Militello, Christian Pizzi, Giovanna Capaldo e molti altri, per la maggioranza accompagnati dalle loro famiglie con tanti giovani e giovanissimi da dar veramente credito al nostro mantra che l’italianità di St Louis non solo progredisce, ma si sta rinnovando. Le festività sono continuate tardi nella serata e sono terminate con un grande karaoke italiano, dove la voglia di esibirsi ha notevolmente superato le capacità canore dei partecipanti, come si dimostra nei vari clip di YouTube. Rimanete in sintonia per futuri comunicati a dimostrare che l’associazionismo italiano deve e può funzionare. Buon ferragosto a tutti.

Franco Giannotti

Responsabile Informazione e Comunicazione

CTIM Nord America

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Ciao St Louis Night at the Lodge at Grant’s Trail

Enjoy an evening with friends of Ciao St Louis at the Lodge at Grant’s Trail.

Cost for dining and drinks is $55 per person or $110 per couple.

The Lodge at Grant’s Trail provides a warm and romantic place to relax and unwind from life’s daily grind. Once stemming from a bed and breakfast theme, the rustic log cabin motif combined with state of the art luxury, makes our lodge unique. There are six rooms available if you choose to spend the night which includes a full breakfast in the morning for an additional cost of $120.00 per couple. If you are planning on an overnight stay check-in time is at 3:00 pm.

The event begins at 7:00 pm and ends at 11:00 pm
For individuals spending the night the party continues after 11:00 pm on the outdoor patio.

For room reservations call Rio Vitale at 314-846-5802

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Here’s Why Missouri’s Little Italy Is The Perfect Day Trip Destination

Missouri’s Little Italy is in a small neighborhood, south of Forest Park, in St. Louis. The area is known for having exceptional Italian restaurants, groceries, and bakeries. With endless opportunities for great dining, unique architecture, and rich history, The Hill is one of St. Louis’ best destinations! So grab your friends and head to Missouri’s Little Italy for the perfect day trip destination.

Have you taken the EAT St. Louis food tour or visited any of these amazing Italian eateries? Let us know in the comments below!

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The History of Italian Espresso: How Well Do You Know Your Coffee History?

The espresso shot: the base of every non-filter coffee. The purest form of the drink. And the key to understanding Italy’s coffee culture.

In giving us the espresso, Italy is the progenitor of both the second and third wave. She redefined what coffee meant.

Yet drinking coffee in Italy is different to in the rest of the world: specialty has struggled to take hold and big chain cafés have failed to gain a foothold. And to understand why, we need to look at how the modern espresso came into being – and how that shaped Italy’s culture and identity.

The Espresso Machine: A Coffee Groundbreaker

Around 1901, thanks to the innovations of the Industrial Revolution in Europe, the first version of espresso came into being – although the machine that created it certainly didn’t look like a La Marzocco.

The original concept of an espresso was something that could be prepared quickly; translated literally, “espresso” means express. Luigi Bezzara, a Milanese inventor, registered a patent for a machine with recognisable groupheads onto which portafilters with compressed coffee could be clamped. This was the first time coffee had been prepared expressly for the customer.

By 1905, the patent had been purchased by Desidero Pavoni, who put into production the first commercial espresso machine: the Ideale.

1910 Ideale espresso machine

The very first commercial espresso machine by La Pavoni.

It still bore little relation to our modern machines; the Ideale groupheads reached temps of up to 140°C, at a much lower 1.5 bar of pressure than our modern-day 9-bar machines. And its shots, extracted in 45 seconds, had a consistency and taste that resembles modern filter coffee more closely than modern espressos.

The Faema E61 Legend

The Faema E61 Legend: Modern espresso machines look very different to the first models.

An Early Espresso Culture

As a result of these new machines, the term “espresso” first entered the Italian lexicon around 1920, in Alfredo Panzini’s Italian dictionary: “Caffè espresso, made using a pressurised machine or a filter, now commonplace.”

Panzini remarked that nineteenth-century coffee houses were tranquil places; by the 1935 edition, he noted that they had rapidly become bars for workers. As the strength of the brew grew, evidently this encouraged working men to frequent them in search of that strong caffeine hit.

In 1938, the first record of the word “barista” emerged (no, it wasn’t invented in the ‘90s by Starbucks). Before that time, the term “barman” appears to have been the fashionable word. However, with the success of Mussolini and the Fascist movement came a nationalist campaign to “Italianise” common words. Barman, considered too American, was substituted for barista, a more Italian-sounding word. In that way, espresso was further entwined with the Italian identity.

barista at bar termini

Barman or Barista? In Bar Termini, Soho.

Refining the Modern Espresso Machine

In the ‘30s and ‘40s, Italian coffee consumption declined (at first due to restrictive policies on importation, and then due to wartime scarcity), yet the Ideale espresso machine saw several improvements by big coffee names, such as Francisco Illy and Achille Gaggia.

Then in 1947, the next great development was made: Gaggia’s hand-pumped machine. With these machines, far more pressure could be exerted over the coffee puck, meaning that essential oils and colloids were squeezed through. The result? Crema, an essential part of the modern espresso.

By 1948, Gaggia’s invention had been bought by Ernesto Valente, head of Faema, a company whose machines are synonymous with cafés to this day. Gaggia and Valente fundamentally disagreed on the market for these high-pressure machines. Gaggia saw his invention as a luxury item, to be enjoyed in high-end establishments only. Valente, however, had other ideas; he worked to produce cheaper machines. And then, in 1961, he released the now world-renowned Faema E61.

The Faema E61 is the father of modern espresso. It was the first semi-automatic machine that required no elbow grease yet allowed the barista to manage the parameters of extraction. The internal boiler was set horizontally instead of vertically, instantly converting the café bar into a social space where customer and barista could chat while espresso shot was pulled. And the explosion of neighbourhood espresso bars and cafés in Italy was phenomenal.

The Faema E61 Legend

The Faema E61 Legend, a homage to the original E61, in Bar Termini, Soho.

SEE ALSO: 8 Steps to Purchasing the Perfect Espresso Machine

Italian Caffeine Culture Today

The Italian coffee culture created in the ‘40s remains fairly consistent to this day, despite increasing levels of globalisation. Italians go to their local café, order an espresso (refusing to pay a high price for it), and then head to their next appointment.

Unwashed Brazilian naturals have dominated the roasting scene for decades and, by 1990, 44% of coffee imports were Robusta. High-quality service and rapport with proprietors have always been considered important, perhaps more so than the coffee profile, allowing brands to maximise on their reputation. Even today, the top four roasters (such as Lavazza and Illy) dominate, having a 75% market share.

For many of us, drinking espresso means tasting excellent coffees with a complex flavour profile, often unobscured by milk or sugar. But for a lot of Italians, it may conjure up fond memories sitting on the small neighbourhood piazza, sipping a cafe latte on a hazy afternoon in southern Italy. Or walking into a neighbourhood bar, grabbing an adrenaline-pumping, robusta-lined shot before heading to work on a cool morning in central Milano. That sense of place, of localness, is an important part of the Italian espresso.

Marco Arrigo, Head of Quality at Illy and proprietor of Bar Termini

Marco Arrigo, Head of Quality at Illy and proprietor of Bar Termini in Soho.

Italy’s Relationship with a Global Coffee Culture

Yet while Italian coffee culture remains unaffected by globalisation, it’s safe to say that global coffee culture has been very affected by Italian coffees. The exportation of the espresso has been an astonishing success: from Seattle to Sydney, this Italian-style extraction forms the basis of the majority of coffee drinks.

Yet that doesn’t mean that all these espresso-based coffees are strictly Italian. In fact, the variations are enormous. Take an American cappuccino: compared to its Italian equivalent, it often contains double the quantity of milk but the same amount of coffee.

Italy is aware of this distortion of what they perceive to be almost a national drink – and attempts have been made to reappropriate the concept. At one point, the Italian government appealed to the World Trade Organisation in an attempt to restrict the use of the phrase “Italian espresso”. There have also been several attempts in US courts to restrict the term to coffee made by Italian roasting companies. And the Italian Parliament now sends inspectors around the world to “certify” whether coffee produced in various locations matches Italian quality standards.

These attempts to control the concept, while understandable (just imagine how much money there is to be earned by controlling the intellectual property of an espresso!), have all failed. Simply, while Italy invented the first modern espresso machine, they have been found to not have enough cultural hegemony over coffee; it is a beverage that exists all over the world in many different formats. Or put it this way: espresso may be a crucial part of Italian culture, but an Italian heritage is not a crucial part of an espresso.

These attempts do, however, show a fiercely proud and defensive attitude from Italians for their coffee. The failure of big café brands and specialty coffee alike to penetrate the Italian scene comes down to an ironclad, decades-old coffee culture: one that values sociability, service, and affordability above all.

Thanks to Jonathan Morris whose extensive academic research provided the necessary information for this article.  In addition, thanks to MULMAR for kindly organizing the “The Coffee Machine That Changed The World – Masterclass” event at Bar Termini, London.

Written by E. Greaves.

Perfect Daily Grind.

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PETE’S ROCK NEWS AND VIEWS: Ancillotti

Ancillotti

 

Ancillotti

Ancillotti is a band that not only encompasses the history of Italian heavy metal but above all is a family formed by: Daniele “Bud” Ancillotti, long standing singer of the Italian Heavy Metal band Strana Officina as well as founder of Bud Tribe, his brother Sandro ” Bid” Ancillotti bass player with Bud Tribe , Brian Ancillotti drummer and member of the band Junkie Dildoz and guitarist Luciano “Ciano” Toscani leader and founder of the band Listeria on the Italian hard & heavy scene for more than twenty years playing tour with international names such as Michael Schenker Group, Dokken, Anvil and many others.


The monicker Ancillotti is the best expression of the concept of family and after several shows on 2012 Ciano composes a good number of riffs and song ideas that are brought to various forms of completion by the band and then, in july of the same year, Ancillotti enter Tartini Studios 5 in Italy with the producer Fausto Tinello, to record their first EP called “Down this road together” selfproduction reserved only for the friends and fans and printed on limited edition 300 copies.


The music is dynamic and powerful with monstrous riffs that become big-time rock anthems such as “Bang your head” “Legacy Of Rock”, “Living For the Nightime”, “Warriors” or passionate and emotive ballads such as “Sunrise”. Beyond the music, Ancillotti is a real band, establishing a trust in one another that happens very rarely in the music world. On 2013 thanks the success of the “Down this road together” ep, ANCILLOTTI signed the deal with the German label ‘Pure Steel Records’ for the they debut album “The chain goes on” released on 2014 with worldwide distribution in Europe, Japan, North- and South America, Asia and Oceania.
The new album got amazing reviews from renowned magazines, blogs and websites all over the world and Fans, webzine’s, magazine’s, Newspaper’s have elected “The Chain goes on” one of the best 2014 Heavy Metal album! The bigger Rock-radios in Germany, Italy, Belgium, Holland, France, Spain, Greece, UK, Argentina, Belgium, Norway, Japan, USA play the first single “Bang your Head” and more tracks from the album. In 2014, ANCILLOTTI will embark in their European tour and since first bursting on to the scene, ANCILLOTTI has also become an explosive live presence with amazing reaction everywere. More than two and a half years after the longplayer debut The Chain Goes On“ (also released through Pure Steel Records) ANCILLOTTI are back with their second output „Strike Back“ and also on Italians and European stages for promove they brand new album!! New show, new energy and new songs!! The Traditional Italian steel is reborn!

Ancillotti – Sunrise

Ancillotti – Warrior

Ancillotti links:

Band location – Italy

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Watch the latest Ancillotti videos on their You Tube channel

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Discover more about Ancillotti at CD BABY

Find out more about Ancillotti at Last Fm

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